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Recipes
Kickin Salsa Verde Juice
By asurber
Bored with juice? Need a wake up? Here you go! Warning – Itsa spicy! (Makes approximately 28 oz
- Green Pepper with stems removed– 8 oz. = 2 medium
- Cilantro – 2 oz. = medium handful
- Green Onion (white and green parts) – 2
- Jalapeno – 1/2 inch slice
- Tomato – 16 oz. = 3 super large
- Mash 1/2 Avocado, put in blender, add some juice from recipe, blend till smooth and add to the rest of the mix.
- Add 1 teaspoon taco seasoning to juice and a squeeze of lime wedge to the mix.
Homemade Soft Pretzels
By asurber
Directions Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Newman's Jerky
By asurber
Cut thin, and mix with spice
- 4 lbs. ground venison of lean beef
- 2 tbsp salt
- 4 tbsp sugar
- 4 tbsp brown sugar
- 2 tbsp black pepper
- 1 tbsp red pepper
- 4 tbsp accent
- 2 tbsp seasoning salt
- 2 tbsp garlic
- 2 tbsp liquid smoke
- Freeze the meat slightly for ease of cutting.
Dave's Cioppino
By asurber
PreparationCioppino Base Heat 1/2 cup oil in each of 2 heavy large pots over medium-high heat
- 1 cup extra-virgin olive oil
- 8 cups chopped onions
- 20 large garlic cloves, chopped
- 2 tablespoons fennel seeds, ground in spice mill
- 2 1/2 teaspoons dried crushed red pepper
- 2 750-ml bottles Sauvignon Blanc
- 6 28-ounce cans whole tomatoes in juice, tomatoes diced, all juices reserved
- 9 8-ounce bottles clam juice, divided
- 4 tablespoons tomato paste
- 3 1 1/2- to 13/4-pound live lobsters
- 4 tablespoons extra-virgin olive oil
- 4 large garlic cloves, minced
- 24 fresh clams, scrubbed
- 24 fresh mussels, scrubbed
- 4 green onions, chopped
- 1/2 cup chopped fresh basil
- 4 tablespoons chopped fresh parsley
- 2 large fresh oregano sprigs
- 24 uncooked large shrimp, peeled, deveined
- 1 1/2 pounds 1-inch-thick halibut fillets
- 1 pound cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles halved
Fish Tacos Ultimo
By asurber
Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika
- 2 pounds tilapia fillets
- 2 tablespoons lime juice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- cooking spray
- 1/2 cup plain fat-free yogurt
- 2 tablespoons lime juice
- 1 1/2 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons canned chipotle peppers in adobo sauce
- 16 (5 inch) corn tortillas
- 2 cups shredded cabbage
- 1 cup shredded Monterey Jack cheese
- 1 tomato, chopped
- 1 avocado - peeled, pitted, and sliced
- 1/2 cup salsa
- 2 green onions, chopped
Quinoa Zucchini Burgers
By asurber
If zucchini is out of season, try incorporating shredded carrots or bell peppers for a different take on these inno...
- Serves 15
- 2 portobello mushrooms (8 oz), stems removed
- 1 small zucchini
- 2 tablespoons olive oil, divided
- 1/4 cup shallots, minced
- 1/4 teaspoon red pepper flakes
- 1/3 cup Parmesan cheese
- 3/4 cup quinoa, rinsed and cooked according to package directions
- 3/4 teaspoon salt
- 1 large egg, beaten
- 1 cup fresh whole-wheat breadcrumbs
- 1/2 cup oats, pulsed in a food processor until ground, or an additional 1/2 cup whole-wheat breadcrumbs
- 15 hamburger buns or rolls, toasted
Southern Garden Juice
By asurber
Doesn’t taste like collard greens, more like vegetable soup
- Collard Greens – 4 oz. = 2 large leaves
- Romaine Lettuce – 8 oz. = about 8 large leaves
- Carrot with tops removed – 4 oz = 2 skinny
- Cauliflower – 4 oz. = small handful
- Egg Plant – 4 oz. = about a 2 inch slice of a large plant
- Green, Red, Yellow Pepper with tops removed – 4 oz. each = 3 very small or 3 halves
- Celery – 4 oz. = 1 1/2 sticks
- Tomato – 4 oz. = 1 small
- Add fresh ground black pepper to taste and one hearty shake of hot sauce to mix.
Pepperoni Pretzels
By asurber
Directions Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl
- 1 1/2 tablespoons dry active yeast
- 1 tablespoon agave nectar
- 2 1/2 cups whole-wheat flour
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon sea salt
- 2 large eggs
- 2 cups shredded mozzarella
- 1/2 cup shredded parmesan, plus more for sprinkling
- 1 1/3 cups diced pepperoni
- Coarse salt
Spice Rubbed Pork Tenderloin
By asurber
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- 1 Pork Tenderloin
- 2 tsp. dried oregano
- 2 tsp. of cumin
- 1 tsp. of chili powder
- 1 tsp. of paprika
- 1 tsp. coarse kosher salt
- Pepper to taste
- 1 tsp. olive oil
Hawaiian Sunrise Juice
By asurber
Gives you a burst of citrus with a Hawaiian Island twist
- Grapefruit peeled – 24 oz. = 2 very large
- Pineapple with most rind removed – 16 oz. = 2 inch slice
- Orange peeled – 24 oz. = 6 medium