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Recipes
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
By jedrew_52
Preheat oven to 400 degrees F
- 1/3 cup extra-virgin olive oil
- 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
- 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
- 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
- 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
- 2 tablespoons freshly ground black pepper
Slow-Roasted Pork Shoulder
By jedrew_52
1. Rinse pork and pat dry
- 1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.)
- 1 head garlic (2 1/2 oz.)
- 1 tablespoon coarse salt
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon fresh-ground pepper
- 1 onion (10 oz.), peeled and sliced
- 1 carrot (4 oz.), rinsed and sliced
- 1/2 cup oloroso or cream sherry
- 4 cups fat-skimmed chicken broth
- 1/4 teaspoon dried hot chile flakes
- 1 1/2 teaspoons sherry vinegar or balsamic vinegar
Beef Pops with Pineapple and Parsley Sauce
By jedrew_52
For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, ...
- For the Beef Pops:
- 3 cups fresh flat-leaf parsley
- 2 cloves garlic, peeled
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed chili flakes
- 1 teaspoon sugar
- 11/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
- 1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
- 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
- Salt and freshly ground black pepper
Asparagus Summer Salad
By jedrew_52
Sara Morris, Laguna Beach, CA, Sunset JANUARY 2014
- 2 pounds thick asparagus, cut into 2-in. pieces on the diagonal
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1/4 cup each chopped fresh basil, chives, and cilantro
- 1 cup thinly sliced red onion
- 3/4 cup toasted pine nuts
- 1/2 cup crumbled feta
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Spice-Roasted Cauliflower and Jerusalem Artichokes
By jedrew_52
Preheat the oven to 375 degrees F
- 1 head cauliflower, cut into bite-size florets
- 1 pound Jerusalem artichokes, cut into 1-inch dice
- Extra-virgin olive oil
- Kosher salt
- 1 tablespoon cumin seeds, toasted and ground
- 1/2 teaspoon cayenne pepper
- Finely chopped fresh chives, for sprinkling
Lime-Scented Scones with Cherry Compote
By jedrew_52
Preheat the oven to 400 degrees F
- 2 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 ounces (1 stick) unsalted butter, cold and cut into small pieces
- 2 tablespoons lime zest
- 3/4 cup buttermilk
- 1 egg yolk
- 1/4 cup milk
- 1/4 cup coarse sugar
- Cherry Compote, recipe follows
Simple Sicilian-Style Grilled Steak
By jedrew_52
To make the salmoriglio, start by smashing together your garlic and salt with the side of your chef's knife, then w...
- 3 garlic cloves, crushed
- 1 teaspoon kosher salt (for making garlic paste) + more, to taste, for marinade
- 2 tablespoons fresh oregano leaves, finely chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- 1/4 teaspoon hot pepper flakes
- 1/2 cup olive oil
- Juice and zest from 1 lemon
- 1 1/2 pounds flank, skirt, or hanger steak
Lemon-Maple Squash
By jedrew_52
Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds
- 4 pounds butternut or calabaza squash into thick wedges and remove the seeds.
- 1/3 cup maple syrup,
- 1/3 cup water,
- the zest and juice of 1 lemon,
- 1/2 teaspoon red pepper flakes,
- and a pinch each of salt and pepper
Orange Current Scones
By jedrew_52
In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, b...
- 4 cups all-purpose white flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cut into bits
- 3 tablespoons freshly grated orange zest (from about 2 navel oranges)
- 1 1/2 cups dried currants
- 1 cup plus 2 tablespoons well-shaken buttermilk
- 2 large eggs
- 1/4 cup granulated raw sugar (turbinado or Demerara)
Texaribbean Jerked Pork
By jedrew_52
Puree peppers, green onions, papaya and Coke in a blender or food processor
- 3 habanero chile peppers, stems and seeds removed
- 1 bunch green onions
- ripe papaya, peeled, seeded and cubed
- 1 12 oz can coke (flat)
- 1 18 oz bottle Stubb's Honey Pecan Bar-B-Q Sauce
- 1 cup molasses
- 1 cup packed brown sugar
- 1 tbsp. soy sauce
- 1 tsp. allspice
- Juice of 5 limes
- Salt and pepper to taste
- 2 1/2 to 3 lbs boneless pork loin or pork shoulder