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Recipes
Sourdough Starter
By jedrew_52
In a bowl stir together sugar and 1/2 cup water
- 1 tbsp. sugar
- 2 1/2 cups warm water (105 - 115 degrees)
- 1/4 ounch (2 1/2 tsp.) active dry yeast
- 2 cups unbleached all purpose flour
- Special equipment: cheesecloth
Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
By jedrew_52
•Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in m...
- •3/4 cup olive oil
- •4 large garlic cloves, pressed
- •2 tablespoons chopped fresh thyme
- •5 teaspoons smoked paprika
- •4 teaspoons Sherry wine vinegar
- •3/4 teaspoon salt
- •1/2 teaspoon freshly ground black pepper
- •1/2 teaspoon dried crushed red pepper
- •12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
- •12 1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)
- •12 cherry tomatoes
- •12 2-layer sections of red onion wedges
- •Nonstick vegetable oil spray
Best Breakfast Potatoes Ever
By jedrew_52
Preheat the oven to 425 degrees F
- 5 pounds red potatoes, roughly chopped/diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/4 cup olive oil
- 1/2 stick butter, melted
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
Lime Tart with Blackberries and Blueberries
By jedrew_52
Lime Curd •Set fine metal strainer over medium bowl and set aside
- Lime Curd
- •3 large eggs
- •3 large egg yolks
- •1 cup sugar
- •3/4 cup fresh lime juice
- •6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
- Crust
- •1/2 cup (1 stick) unsalted butter, room temperature
- •1/4 cup sugar
- •1 large egg yolk
- •1 1/4 cups all purpose flour
- •1 large pinch of salt
- Topping
- •2 6-ounce containers fresh blackberries
- •1 6-ounce container fresh blueberries
- •1 tablespoon blackberry jam
Grilled Salmon with Harissa Butter
By jedrew_52
Cook slamon over medium-high heat on a well oiled grill for about 5 to 7 minutes on each side or until cooked to yo...
- Harissa Butter:
- 4 salmon filets
- 3 tbsp. Sweet Red Pepper Tapenade
- 2 tbsp butter, softened
- 1/2 tsp. each: smoked paprika and garlic salt
- 1/4 tsp. each: ground caraway seed, ground cumin and ground coriander
- 1/8 tsp. cayenne pepper
Grilled King Salmon with Asparagus, Morels, and Leeks
By jedrew_52
Sunset JANUARY 2014
- 1 pound slender asparagus, trimmed and cut in half on a diagonal
- 1 large leek (white part only), thinly sliced and rinsed well to remove dirt
- 3 tablespoons butter
- 2 teaspoons chopped fresh thyme leaves
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 1/2 pound fresh morel mushrooms, rinsed well and halved lengthwise, or 3/4 oz. dried morels*
- 1/4 cup fino sherry or dry white wine
- 1 tablespoon olive oil
- 1 king or coho salmon fillet (1 1/2 lbs., 1 in. thick), with skin
- 1 cup whipping cream
Shrimp and Sausage Gumbo
By jedrew_52
First, make a roux for the gumbo base: In a large saucepan over medium heat, warm the vegetable oil
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup finely chopped yellow onion 1cup finely chopped celery
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped red bell pepper
- Kosher salt Ground black pepper 1/4teaspoon ground cayenne pepper 1/2teaspoon dried thyme
- 2 bay leaves
- 4 cups homemade or low-sodium chicken stock or broth (or a combination of chicken and seafood stock or broth)
- 2 tablespoons extra-virgin olive oil
- 1 pound medium shrimp (31/35 count), peeled and deveined, tails removed 1pound andouille sausage links (pork, chicken, or turkey), cut into 3/4-inch slices
- 1/2 cup thinly sliced scallions (white and light green parts only) 2tablespoons finely chopped fresh Italian parsley leaves, divided Cooked white rice
- 1-1/2 teaspoons gumbo filé powder
Lavender Margaritas
By jedrew_52
In a blender, combine tequila, curacao, coconut milk, and lime juice
- 3/4 cup tequila
- 1/3 to 1/2 cup blue curacao or other orange flavor liqueur
- 3/4 to 1 cup canned coconut milk
- 1/4 1/3 cup lime juice
- 1 1/2 to 2 cups frozen unsweetened raspberries
- 1 1/2 to 2 cups frozen unsweetened bluberries
- 3 to 4 cups ice cubes
- 1 tbsp. cugar
- 1 tsp. fresh or dried lavender blossoms
- Lime wedge
- Lavender sprigs
Grilled Grapefruit Rosemary Shrimp
By jedrew_52
In a bowl, combine grapefruit juice, orange juice, garlic, oil, and juniper berries
- 1/4 cup grapefruit juice
- 1/4 cup orange juice
- 1 tbsp. minced or pressed garlic
- 1/4 cup olive oil
- 1 tbsp. crushed dried juniper berries
- 8 - 10 rosemary sprigs with straight stems
- 1 pound shelled deveined shrimp
Yucatán Pork Stew with Ancho Chiles and Lime Juice
By jedrew_52
In a very large enameled cast-iron casserole, heat the vegetable oil until shimmering
- 1/4 cup vegetable oil
- 4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper
- 2 large white onions, cut into 1/2-inch pieces
- 8 garlic cloves, smashed
- 1 pound carrots, cut crosswise into 2-inch lengths
- 3 ancho chiles, seeded and cut into very thin strips with scissors
- 3 bay leaves
- Pinch of ground cloves
- 1/4 cup fresh lime juice
- 6 cups chicken stock
- 6 plum tomatoes, quartered lengthwise
- 2 tablespoons chopped cilantro
- Steamed white rice and sliced jalapeños, for serving