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Recipes
Mexican Grilled Corn
By Fresh2
Although spreading corn with mayonnaise may sound odd to some, that's the way it is often prepared in Mexico, where...
- 4 ears of corn
- 1 Tbs. canola oil
- 1/4 cup (2 oz./60 g) mayonnaise
- 1/4 tsp. cayenne pepper
- 4 oz. (125 g) cotija cheese, crumbled or grated
- Chopped fresh cilantro for serving (optional)
- Lime wedges for serving
Mo’ Bettah Lettuce Wraps
By Fresh2
Fry Maifun Noodles and set aside Instructions: In a medium skillet over high heat, brown meat in 1 tbsp of oi...
- Dipping sauce ingredients:
- 10-16 lettuce leaves washed and dry iceberg, or green leaf, etc.
- 1 – 1.5 lbs. ground chicken, turkey or lean pork
- 1 8oz. can sliced water chestnuts minced
- 1 bunch green onions finely chopped
- 1 / 4 cup hoisin sauce or black bean garlic sauce (my favorite)
- 3 tbsp each garlic and ginger minced
- 3 tbsp rice vinegar
- 2 tbsp sugar
- Shoyu, salt and pepper to taste
- 1 . Mae Ploy brand sweet chili sauce
- 2 . Chile garlic sauce
- 3 . Shiracha hot sauce.
- 4 . Plum sauce, sweet and sour sauce optional
Warm Camembert with Wild Mushroom Fricassee
By Fresh2
Contributed by Daniel Boulud FAST VEGETARIAN Chef Way Daniel Boulud makes this oozy appetizer with Vacherin Mon...
- 1/2 cup walnut pieces
- One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
- 1 tablespoon walnut oil
- 3/4 pound wild mushrooms, trimmed, caps thinly sliced
- Salt and freshly ground pepper
- 1 shallot, minced
- 2 tablespoons chopped flat-leaf parsley
- 2 large sage leaves, minced
- Sourdough toasts, for serving
Sweet Cherry Tomato and Sausage Bake
By Fresh2
There are so many things I love about this dish: it's all cooked in 1 pan; we're using more robust herbs like thyme...
- 4 1/4 pounds lovely ripe cherry tomatoes, mixed colors if you can find them
- 2 sprigs each fresh thyme, rosemary and bay
- 1 tablespoon dried oregano
- 3 cloves garlic, peeled and chopped
- 12 good-quality coarse Italian pork sausages
- Extra-virgin olive oil
- Balsamic vinegar
- Sea salt and freshly ground black pepper
Perfect Grilled Pork Tenderloin
By Fresh2
Make a Menu Make a Menu Make it Tonight Make it Tonight add to recipe box In a medium bowl, mix salt and sugar...
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 2 pork tenderloins (about 2 pounds total)
- 1 recipe concentrated fruit glaze (use Sweet Chili Glaze, Rosemary-Orange Glaze, Curry-Apple Glaze, or one of your own creations)
- Freshly ground black pepper to taste
- 1 recipe Fruit Salsa, Orange Balsamic Sauce, or Mango Chutney Sauce for serving (optional)
Prosciutto-Wrapped Persimmons
By Fresh2
Prosciutto is wrapped around persimmon wedges and roasted until the meat crisps and the fruit turns tender and swee...
- 2 tablespoons extra-virgin olive oil
- 3 fuyu or hachiya persimmons, each one peeled and cut into eighths
- 24 small rosemary sprigs
- 24 very thin slices of prosciutto (about 1/2 pound)
Classic Mint Julep
By Fresh2
Spirit Note: Bourbon is America's original spirit, made primarily from corn with varying amounts of wheat, barley,...
- 1 cup sugar
- 1 cup water
- 16 mint sprigs, lightly crushed
- 8 cups finely crushed ice
- 1 cup bourbon
- Mint Sprigs
Tropical Watermelon Sorbet
By Fresh2
In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth
- 1 (2-pound) piece seedless watermelon, rind removed and flesh cut into 1-inch pieces to yield about 3 1/2 cups
- 1 (6-ounce) can pineapple juice, chilled
- 3/4 cup ginger ale, chilled
- 1/3 cup fresh lime juice (from about 3 large limes)
- 1/2 cup grenadine (recommended: Rose's)
Fried Smashed Potatoes with Lemons
By Fresh2
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches
- 2 pounds baby or fingerling potatoes
- 1/4 cup olive oil, plus extra as needed
- 3 cloves garlic, peeled and halved
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 lemons, zested
- Kosher salt and freshly ground black pepper
Chicken Strata Mexican Style
By Fresh2
Serve with Bloody Marys and cornbread
- 10 slices sourdough French bread, crusts removed if desired (divided use)
- 3 cups grated Monterey Jack cheese
- 2 cups crubed booked chicken breast
- 2 cups medium salsa
- 1 cup sliced green onions, including some tender green tops
- 1 (15-ounch) can back beans, drained and rinsed
- 4 large eggs
- 2 1/4 cups whole milk
- 1 (4-ounce) can diced green chiles, dreained
- 1/2 tsp salt
- Freshly ground black papper
- Garnish
- Guacamole
- Sour cream