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Recipes
Apple Cider & Citrus Turkey Brine with Herbs
By asurber
Prepare the Apple Cider, Herb & Spice Infusion: In a large 12-quart stock pot, bring ¾ gallon (12 cups) apple cide...
- 1 (16 to 20-pound) fresh turkey, rinsed & patted dry, with neck & giblets reserved for stock
- For the Apple Cider, Herb & Spice Infusion
- 3/4 to 1 gallon (12 to 16 cups) apple cider
- 1 1/4 cups kosher salt
- 6 cloves garlic, minced
- 6 whole bay leaves
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 4 sprigs fresh thyme
- 8 whole star anise pods
- 3 tablespoons whole black peppercorns
- 1 tablespoon allspice berries
- 1 tablespoon juniper berries
- 1 or 2 4-inch cinnamon sticks
- 3/4 to 1 gallon (12 to 16 cups) chilled water, preferably distilled
- For the Citrus & Onion Aromatics
- 3 medium to large oranges, cut into wedges with rind intact
- 2 large lemons, cut into wedges with rind intact
- 2 medium yellow onions, cut into wedges with skin intact
- Special Equipment
- 1 12-quart stockpot, with lid
- 1 large oval enamel roasting pan, without lid
- 1 large brining bag, such as Williams-Sonoma® brand
- 1 heavy duty clip (we used Firm Grip® clip from Home Depot) or strong cotton butcher’s twine
Fresh Garden Juice
By asurber
Tastes just like a fresh garden in your glass
- Spinach – 3 oz. = good handful
- Romaine Lettuce – 3 oz. = 3 very large outer leaves
- Celery – 3 oz. = 1 and 1/2 large sticks
- Carrots with tops removed– 8 oz. = 4 medium
- Cucumber peeled – 8 oz. = 2 medium
Gabby’s Gespatchio Juice
By asurber
Its veg but can taste really sweet
- 1/4 bunch coriander
- 4 medium tomatoes
- 4 stalks celery
- 1/2 red onion
- 3/4 red pepper
Northwest Cioppino
By asurber
In a large pot, saute onion, bell pepper and garlic over medium low heat, until soft, approximately 5 minutes
- add 2 tablespoon olive oil
- add 1 chopped bell pepper (Any color; red, yellow, green)
- add 1 chopped sweet onion
- add 6 minced garlic cloves
- add 2 cups chicken stock
- add 2 cups clam juice or broth
- add 1 heaping Teaspoon “Better Than Bouillon” Lobster Base
- add 1 can Diced tomatoes
- add 1 Bay leaf
- add 1 tablespoon dried parsley
- add 1 tablespoon fresh lemon juice
- add 1/8 teaspoon cayenne pepper
- add 1/2 teaspoon Saffron
- add 1/4 teaspoon ground fennel
- add Pinch of salt and pepper
- add 1 cleaned Dungeness Crab
- add 1/2 lb. Salmon, cubed
- add 1/2 lb. Halibut, cubed
- add 1 lb. Manilla clams
- add 8 Large Shrimp, peeled & devained
Chickpea Quinoa Burgers
By asurber
These gluten-free, vegan burgers from Jen Brody of Domestic Divas are also free of soy, featuring chickpeas and cru...
- 1 yam
- 2 tablespoons grapeseed oil, divided
- 1 cup quinoa, prepared according to package instructions
- 1 14-oz can chickpeas, drained and rinsed
- 1 small onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 carrots, peeled and chopped
- 1 cup fresh spinach, tightly packed
- 2 tablespoons sunflower seeds
- 1 tablespoon pumpkin seeds
- juice of 1 lemon
- 1 tablespoon ground cumin
- 2 tablespoons sesame tahini
- 1 tablespoon hot sauce (optional)
- salt and pepper, to taste
- a little flour, for dusting the burger patties
Sweet Potato Black Bean Burgers
By asurber
This kid-friendly recipe from Kathy at Healthy, Happy Life is perfect for making a Meatless Monday meal together as...
- To top:
- Serves 5
- 1 1/2 cups black beans, drained
- 6 tablespoons fine bread crumbs
- 3/4 cup sweet potato, baked and mashed
- 3 tablespoons cilantro, chopped
- 1/3 cup white onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon garlic, chopped
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 2 tablespoons lime juice
- 1/2 jalapeno (optional), diced and deseeded
- 5 whole-wheat burger buns
- 1/4 lime
- 1 avocado, sliced
- 1 onion, sliced
- 1 tomato, sliced
- your favorite coleslaw, to taste
Martian Martini
By asurber
Nice mellow green taste. (Makes 16 0z
- Kale – 6oz. = 6 large leaves
- Cucumber peeled – 8 oz. = 1 medium
- Green Pepper with stem removed – 4 oz. = 1 medium
- Celery – 2 large outer sticks
- Ginger – about 1 inch square
Meatless Meatballs Recipe: Surprisingly Realistic Mock Meat
By asurber
Grate the cheddar into a food processor, then remove into a bowl
- to to ex-vegetarian, I still have a fondness for fake meats. From homemade tempeh to tofu to Quorn, I find them a satisfying substitute when I am craving a little protein.
- INGREDIENTS
- 4 4 4 eggs, slightly beaten
- 1 1 to envelope of dried onion soup mix (in an effort to cut back on processed foods, I have tried using dried onions and herbs instead, but the result was disappointing...)
- 2 2 2 cups grated cheddar cheese - we've heard smoked gouda is good too
- 3/4 3/4 3/4 cup chopped walnuts
- 1 1 1 cup dry breadcrumbs
- Some vegetarian broth
Grilled Fish Tacos with Chipotle-Lime Dressing
By asurber
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili pow...
- Marinade
- 1/4 cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1 1/2 teaspoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon seafood seasoning, such as Old Bay™
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce, or to taste
- 1 pound tilapia fillets, cut into chunks
- Dressing
- 1 (8 ounce) container light sour cream
- 1/2 cup adobo sauce from chipotle peppers
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon seafood seasoning, such as Old Bay™
- salt and pepper to taste
- Toppings
- 1 (10 ounce) package tortillas
- 3 ripe tomatoes, seeded and diced
- 1 bunch cilantro, chopped
- 1 small head cabbage, cored and shredded
- 2 limes, cut in wedges
Guy Fieri's Nor Cal Cioppino
By asurber
In a large stockpot over medium heat, heat the oil and cook the onion, fennel, red pepper, and garlic until lightly...
- 1/4 cup Olive Oil
- 4 cups medium Yellow Onions (diced)
- 1 1/2 cups Fennel (thinly sliced)
- 1 cup Red Bell Pepper (chopped)
- 1/2 cup minced Garlic
- 1/2 cup Tomato Paste
- 1 1/2 cups Dry Red Wine
- 6 cups San Marzano Tomato Sauce
- 1/2 cup Clam Juice
- 1/4 cup Lemon Juice
- 1 quart Water
- 2 Bay Leaves
- 2 tablespoons Red Chili Flakes
- 1 tablespoon dried Oregano
- 1 tablespoon dried Basil
- 2 tablespoons fine Sea Salt
- 1 tablespoon freshly cracked Black Pepper
- 2 tablespoons Sambuca Liqueur
- 4 pounds cooked whole Dungeness Crabs (whole; each one broken into 4 pieces with the pieces cracked to let sauce in)
- 2 pounds Littleneck Clams (cleaned and scrubbed)
- 2 pounds firm White Fish (Cod or Halibut; cut into 2-inch pieces)
- 2 pounds Shrimp (16/20 count; shell-on; deveined)
- 1 cup coarsely chopped Flat-Leaf Parsley