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Recipes
PORK LOIN WITH SUPER-CRISP ROASTED POTATOES
By TPMay
For the Pork Loin: preheat oven to 250°F and adjust oven rack to center position
- PORK LOIN
- 1 pork loin (bone-in, about 8 pounds)
- Kosher salt and freshly ground black pepper
- SUPER-CRISP ROASTED POTATOES
- 3 pounds Russet potatoes (scrubbed and cut into 1 to 2-inch cubes)
- 2 teaspoons white vinegar
- 1/4 cup duck fat, bacon fat, or olive oil
- thyme, rosemary, parsley, and/or chives (chopped)
- Kosher salt and freshly ground black pepper
Chicken Fettuccini with Asparagus
By TPMay
Place butter, Asiago cheese, heavy cream, minced garlic, salt and pepper into a sauce pan and simmer
- 2 tablespoons butter
- 1 cup Asiago cheese, shredded
- 2 cups heavy cream
- 1 tablespoons minced garlic
- 16 oz chicken broth, low sodium
- 1 1/2 tablespoons corn starch
- 9 ounce rolled flat pasta sheets (i.e. lasagna sheets – available online)
- 2 tablespoons olive oil
- 1 pound chicken breast, boneless, skinless
- 8 oz Asparagus, fresh
- 2 tablespoons fresh chives, chopped
- Salt & pepper to taste -
Tres Leches Cupcakes
By TPMay
Makes 24 cupcakes and 4 cups Whipped Cream
- Orange Whipped Cream:
- 1 box white cake mix as well as the ingredients called for 24 cupcakes
- 1 cup whipping cream
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce can evaporate milk
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 tablespoons vanilla extract
- Zest and Juice of two oranges
Spicy Meatballs
By TPMay
Serves 8-10
- 1 small loaf stale Italian bread (about 8 thick slices) torn into 2 1/2” chunks
- 2 lbs. 80% lean ground beef chuck, broken up
- 5 garlic cloves, coarsely chopped
- 1/2 cup finely chopped flat-leaf parsley
- 1 large egg, lightly beaten
- 1 1/2 cups grated Parmigiano-Reggiano or Grana Padano
- Kosher salt and freshly ground black pepper
- Canola oil for frying
- Ragu ingredients
- 1/4 cup extra virgin olive oil
- 2 celery stalks with leaves, chopped
- 1 medium onion, chopped
- Kosher salt & freshly ground pepper
- 1 1/2 lbs (6-8) meaty, bone-in-pork spareribs, rinsed
- 1 1/2 lbs (6-8) sweet italian sausage with fennel seeds, pierced all over with a fork
- 1 garlic clove, chopped
- 1 cup red wine
- 3 (35 oz.) cans tomato puree
- 1 handful fresh basil leaves
- 1 teaspoon calabrian chili or 1/2 teaspoon of red chili flakes
CRISPY ZUCCHINI FRIES WITH TANGY DIP
By TPMay
Preheat oven to 425°F. Cut the ends off the Zucchini and discard
- 1 1/2 pounds Zucchini (cleaned)
- 1 cup All-Purpose Flour
- 2-3 Eggs (whisked)
- 2 Cups Panko Bread Crumbs
- 1 teaspoon Paprika
- Salt
- Freshly Cracked Black Pepper
- Tangy Dip
- 3/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 1/4 cup Buttermilk
- 2 tablespoons Lemon Juice
- 1 tablespoon Freshly Chopped Parsley
- 1 tablespoon Freshly Chopped Chives
- 1-2 teaspoon Celery Salt (to taste)
- Freshly Cracked Black Peppe
Morning Maple Muffins
By TPMay
Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt
- Topping:
- 2 cups all-purpose flour
- 1/2-cup packed brown sugar
- 2 teaspoons baking powder
- 1/2-teaspoon salt
- 3/4-cup milk
- 1/2-cup butter, melted
- 1/2-cup maple syrup
- 1/4-cup sour cream
- 1 egg
- 1/2-teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons chopped nuts
- 1/2-teaspoon ground cinnamon
SABA ROAST CHICKEN WITH WINTER PANZANELLA
By TPMay
Rinse the chicken and pat dry
- 1 chicken (3 1/2-4 pounds)
- RUB
- 1/4 cup saba
- 1 teaspoon cumin
- 2 teaspoons freshly ground black pepper
- 2 teaspoons coarse sea salt
- 3 tablespoons extra-virgin olive oil
- 2 medium red onions (sliced into 1-inch disks)
- 3/4 cup Lambrusco or other dry red wine
- PANZANELLA
- 1/2 oaf day-old Italian peasant bread, with crust (1/2 pound bread, cut into 1/4-inch cubes)
- 2 medium turnips (cut into 1/2-inch dice)
- 1 medium granny smith apple (peeled and cored, cut into 1/4-inch dice)
- 2 seedless cucumbers (peeled, thinly sliced)
- 1 medium red onion (cut lengthwise in half and then into 1/8-inch thick slices)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 10 fresh basil leaves (torn)
- 3 bunches wine grapes, such as Sangiovese, or even champagne grapes
- kosher salt and freshly ground black pepper (to taste)
Pecan Squares
By TPMay
Preheat the oven to 350 degrees F
- Topping:
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
Quick Farmer's Market Pasta
By TPMay
In a large heavy saute pan add the sliced garlic and the clusters of cherry tomatoes
- 3 cloves fresh garlic, peeled and finely sliced
- 2 pints cherry tomatoes, on the vine
- 3/4 cup extra-virgin olive oil, plus more as needed
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 tablespoon sugar
- 3/4 pound loose pork sausage
- 2 to 3 small zucchini, sliced
- 1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
- 1/4 cup freshly grated Parmesan
- 1/4 bunch fresh basil leaves
DOUBLE STUFFED SWEET POTATO CRISP
By TPMay
Preheat oven to 375ºF. Place potatoes on a baking sheet and bake for 20 minutes or until soft
- 4 medium sweet potatoes (cleaned and pricked with fork)
- 1/3 cup half & half
- 1 egg (lightly beaten)
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 tablespoon bourbon
- 1/4 cup pecans (chopped)
- Kosher salt (to taste)
- CRISP TOPPING
- 1/2 cup quick cooking oats
- 2 tablespoons brown sugar
- 1/4 cup pecans (chopped)
- 1/4 stick butter (chilled and sliced in pats)
- vanilla ice cream (for serving)