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Recipes
Twice-Baked Butternut Squash With Parmesan Cream and Candied Bacon
By jedrew_52
Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds
- 1 large (about 5 pounds) and 1 medium (about 3 1/2 pounds) butternut squash
- 2 cups heavy whipping cream, divided
- 1 cup finely grated Parmesan (about 3 ounces), divided
- 3 strips bacon (about 3 ounces)
- 4 tablespoons sugar, divided
- 2 tablespoons finely chopped hazelnuts
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons chopped chives, divided
Classic Barbecue Rub
By jedrew_52
In a small bowl mix the rub ingredients
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon pure chile powder
- 1 teaspoon granulated sugar
- 1 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground fennel
Honey-Mustard Marinade
By jedrew_52
In a medium bowl whisk the marinade ingredients
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons curry powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon freshly ground black pepper
Jerk Marinade II
By jedrew_52
In a food processor combine the marinade ingredients
- 1/2 cup roughly chopped yellow onion
- 1 jalapeño chile, roughly chopped
- 3 tablespoons white wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
- 1/2 teaspoon ground allspice
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
Filet Mignon Steaks with Garlicky Shrimp
By jedrew_52
Lightly brush the steaks with oil and season evenly with 2 teaspoons of the salt and the pepper
- 4 filet mignon steaks, each about 8 ounces and 1 1/2 inches thick, trimmed of excess fat
- Extra-virgin olive oil
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (1 stick) unsalted butter
- 2 large garlic cloves, coarsely chopped
- 12 extra-large shrimp (16/20 count), peeled and deveined, tails left on
- Finely grated zest of 1 lemon
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh Italian parsley leaves
Hot, Buttered Cauliflower Puree
By jedrew_52
Step 1 Preheat the oven to 325°
- Two 2-pound heads of cauliflower, cored and separated into 2-inch florets
- 2 cups heavy cream
- 1 1/2 sticks unsalted butter
- Salt
- Cayenne pepper
Pork Tenderloin with Silky Chile Sauce
By jedrew_52
Marinade 4 dried pasilla chiles, about 1 ounce total 2 tablespoons canola oil 1/4 cup white wi...
- Marinade
- 4 dried pasilla chiles, about 1 ounce total
- 2 tablespoons canola oil
- 1/4 cup white wine vinegar
- 2 medium garlic cloves, crushed
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 pork tenderloins, about 1 pound each
- 1/4 cup ketchup
- 1/2 cup heavy cream
- Canola oil
Mike’s Award-Winning Rub
By jedrew_52
In a small bowl mix the rub ingredients
- 1 tablespoon coarsely ground black pepper
- 4 teaspoons coarse kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoons minced garlic
Balsamic-Glazed Halibut
By jedrew_52
1. In a bowl, mix vinegar, brown sugar, and mustard
- 2 tablespoons balsamic vinegar
- 1 teaspoon firmly packed brown sugar
- 1 teaspoon Dijon mustard
- 2 pieces halibut (each about 1 in. thick and 5 to 6 oz.)
- 1/2 teaspoon olive oil
- Salt and pepper
Pork Rub
By jedrew_52
In a small bowl mix the rub ingredients with your fingertips
- 2 teaspoons pure chile powder
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon granulated garlic