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Recipes
Bechamel Pizza
By winefoot
Caramelized onions add such potency to just about any dish
- 1 Pizza Dough
- 4 oz. Bechamel Sauce
- 1/2 Sauteed Onion
- 4 oz. Fresh Mozzarella
Paleo Slow Cooker Spicy BBQ Herb Rubbed Pork Butt
By winefoot
The day before mix spices in a bowl and rub the pork belly completely
- 4 pound pork butt
- 2 tablespoons each of these spices: pink Himalayan sea salt, garlic powder, onion powder, paprika, black pepper and chili powder
- 1 tablespoon of cayenne powder
- BBQ wood chips
- 2 cups of broth preferably bone broth
- Hot sauce optional
Fettucine with Peas, Asparagus, and Pancetta
By winefoot
by The Bon Appétit Test Kitchen
- 12 ounces fettuccine or penne
- 3 ounces pancetta or bacon, chopped
- 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
- 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
- 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
- 2 garlic cloves, pressed
- 1/2 cup finely grated Parmesan cheese plus additional for serving
- 1/3 cup heavy whipping cream
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 cup chopped fresh Italian parsley, divided
- 1/4 cup thinly sliced fresh basil, divided
Paleo Lobster Eggs Benedict with White Wine Hollandaise
By winefoot
This decadent breakfast dish is Paleo-friendly, and is sure to impress
- HOLLANDAISE:
- 1 pound lobster meat, cooked
- 4 tablespoons clarified butter, aka ghee
- 1 teaspoon onion, minced
- 2 egg yolks
- 1 teaspoon fresh lemon juice
- 1 teaspoon white wine,
- 1 teaspoon heavy cream (optional)
- Fresh chives, minced
- Sea salt and pepper
- Pinch of cayenne
Balsamic Green Bean Salad
By winefoot
Bring a pot of salted water to a boil
- 1 1/2 lbs green beans, trimmed and cut to 3 inch long pieces
- 1/2 red onion, finely chopped
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/3 cup chopped walnuts
- Salt and pepper to taste
Boozy Irish Whiskey Cake
By winefoot
Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray
- Cakes
- 2 2
- tablespoons instant espresso coffee powder or granules
- 2 2
- tablespoons Irish whiskey
- 1 1
- box Betty Crocker SuperMoist butter recipe yellow cake mix
- 1/2 1/2
- cup unsalted butter, softened
- 3 3
- eggs
- 2/3 2/3
- cup water
- 1/4 1/4
- cup Irish whiskey
- Irish Whiskey Butter Sauce
- 1/4 1/4
- cup Irish whiskey
- 3/4 3/4
- cup sugar
- 1/4 1/4
- cup water
- 1/4 1/4
- cup unsalted butter, cut into pieces
Melt In Your Mouth Kale Salad
By winefoot
Instructions In a food processor, process kale into small chopped pieces To make dressing, stir lemon juice, oliv
- 1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry
- 1/3 cup currants (or chopped raisins)
- juice of one lemon
- 1 tbsp of olive oil
- 1 tsp local honey
- 1/2 cup pine nuts toasted
- salt and pepper to taste
- 4 tbsp grated raw parmesan cheese
Vegetarian Cauliflower Buffalo “Wings”
By winefoot
Preheat oven to 450º F and lightly grease a baking sheet with non-stick spray
- 6-7 cups fresh cauliflower florets
- 1/3 cup water
- 1/4 cup all-purpose flour (or rice flour, if making vegan)
- 1 tablespoon unsalted butter (or vegan alternative), melted
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- kosher salt and freshly ground pepper, to taste
- 1/3 cup hot sauce (Frank’s Red, etc.)
Black Pepper and Honey-Marinated Cantaloupe with Basil
By winefoot
Cantaloupe is marinated in honey and spices, then tossed with basil and sea salt for this refreshing summer salad
- 1/2 cup honey
- 2 tsp. whole black peppercorns, crushed
- 1 slightly underripe cantaloupe, peeled, seeded, and thinly sliced
- 2 sprigs basil. plus 3 tbsp. thinly sliced
- Flaky sea salt
Tortellini with Garlic Sage Butter Sauce
By winefoot
In a medium frying pan, melt the butter over low heat
- 6 tablespoons butter
- 6 cloves garlic, smashed
- 1/2 teaspoon ground sage
- 1 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1 pound fresh or frozen meat-filled tortellini
- 2 tablespoons chopped flat-leaf parsley