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Recipes
Pimento Cheese
By TPMay
Pimiento and Cheese: whisk or beat the cream cheese until soft, then fold in the mayonnaise, pimientos, onion, pepp...
- PIMIENTO AND CHEESE
- 1 (8-ounce) package cream cheese (softened)
- 1/2 cup mayonnaise
- 4 ounce jar diced pimientos (drained)
- 2 teaspoons grated Vidalia or other sweet onion
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon hot sauce, preferably Roasted Pepper Hot Sauce (recipe follows)
- 3 cups shredded cheddar cheese
- 1/4 cup candied jalapeños (diced, recipe follows)
- salt (to taste)
- ROASTED PEPPER HOT SAUCE
- 10 red jalapeno chiles
- 10 red serrano chiles
- 1 habanero chile (optional)
- 2 1/2 cups white vinegar
- 1 teaspoon kosher salt
- 4 cloves garlic
- 1/2 medium red onion (chopped)
- CANDIED JALAPENOS
- 1 pound fresh jalapenos
- 1 cup cider vinegar
- 2 cups sugar
- 1 teaspoon granulated garlic
- 1 teaspoon mustard seeds
- 2 cloves garlic
- 1 small white onion (slivered)
POTATO CHIP PORK CHOPS AND ESCAROLE WITH CORN AND BEANS
By TPMay
In a shallow bowl, add flour and season with salt and pepper
- 4 pork chops (bone-in, 1/2-inch thick)
- 1 cup all purpose flour
- 4 eggs
- 1/2 cup milk
- 1 bag potato chips
- 4 tablespoons olive oil (divided, plus 1/2 cup)
- 8 pickled cherry peppers
- ESCAROLE WITH CORN AND BEANS
- 2 cups corn kernels (frozen and thawed)
- 1/2 teaspoon red chile flakes
- 4 ounces pepperoni (thinly sliced into matchsticks)
- 1 red onion (thinly sliced)
- 1 (15 ounce) can cannellini beans (drained and rinsed)
- 2 hearts escarole (or one head, roughly chopped)
- 1 tablespoon balsamic vinegar
- RED PEPPER VINAIGRETTE
- red bell pepper (stem and seeds removed, chopped)
- 1/4 cup red wine vinegar
- kosher salt and freshly ground black pepper (to taste)
Chicago-Style Hot Dogs
By TPMay
In a medium bowl, whisk together grainy mustard and white-wine vinegar; season with coarse salt and ground pepper
- 1 tablespoon grainy mustard
- 2 teaspoons white-wine vinegar
- Coarse salt and ground pepper
- 1/4 -sweet onion (such as Vidalia), thinly sliced
- 1 Kirby cucumber, cut into thin strips
- 1 tomato, halved, seeded, and thinly sliced
- 1/2-cup celery leaves
- 2 tablespoons chopped sport pepper or peperoncini
- 4 beef hot dogs
- 4 hot dog buns, grilled
- 4 pickle spears
- Relish
Cacio e Pepe Spaghetti
By TPMay
Serves 4
- 6 ounces Percorino Romano cheese
- 2 cups whole milk
- 16 ounces uncooked spaghetti
- 2 teaspoons fresh ground black pepper
- 1 tablespoons extra virgin olive oil
- Fesh basil leaves, thinly sliced
Beet-Citrus Salad with Pistachios
By TPMay
Combine first 6 ingredients; stir with a whisk
- 1/2 teaspoon grated orange rind.
- 2 tablespoons fresh orange juice.
- 1 tablespoon extra-virgin olive oil.
- 1/2 teaspoon ground cumin.
- 1/4 teaspoon kosher salt.
- 1 (20-ounce) jar refrigerated citrus salad (such as Del Monte), drained.
- 1 (8-ounce) package steamed, ready-to-eat beets, rinsed, drained, and cut into wedges.
Mario's Meatballs
By TPMay
In a shallow bowl, soak the breadcrumbs in milk to cover for a minute or two
- MARIO'S MEATBALLS
- 3/4 pound ground pork
- 3/4 pound ground beef (80/20)
- 1 1/2 cups panko breadcrumbs (soaked in milk)
- 3 eggs (beaten)
- 1/2 cup parsley (chopped)
- 1/2 cup marjoram (chopped)
- 3 cloves garlic (minced)
- 3/4 cup Pecorino Romano cheese (grated, plus more to serve)
- 1/4 cup pine nuts
- 1/4 cup extra-virgin olive oil
- 1 recipe Basic Tomato Sauce
- kosher salt and freshly ground black pepper (to taste)
Three Pea Gorgonzola Salad
By TPMay
Bring a large pot of water to a boil
- 1 tablespoon shallot, finely minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon creme fraiche
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup olive oil
- salt and freshly ground black pepper
- 1/2 pound sugar snap peas
- 1/2 pound snow peas
- 1 bag frozen petite peas, 10-ounces, (about 2 cups)
SALMON WITH SWEET POTATO & BRUSSELS SPROUTS
By TPMay
In a large sauté pan add 2 tablespoons olive oil and heat over medium-high heat
- 2 tablespoons olive oil
- 4 pieces salmon (4 ounces each)
- 1 medium sweet potato (peeled and small diced)
- 2 cups Brussels sprouts (quartered or halved)
- 1 jalapeno (seeded and minced)
- 2 cups coconut milk (15 ounces)
- 1/2 cup vegetable stock
- 1 tablespoon honey
- 1/4 cup scallions (finely sliced)
- 2 tablespoons cilantro (finely chopped)
- 1/2 lime (juiced)
- Kosher salt and freshly ground black pepper (to taste)
Zelda's Family-Style Thanksgiving Stuffing
By TPMay
Preheat oven to 350ºF. Grease a 9" square baking dish
- 6 tablespoons butter (melted)
- 1/2 onion (minced)
- 1 celery stalk (minced)
- 3 garlic cloves (minced)
- 1/2 green bell pepper (minced)
- 4 cups bread (cubed in 1/4 inch pieces and toasted)
- chicken or turkey broth (to moisten)
- 1 teaspoon salt
- 1/2 tablespoon tarragon
- 1/2 tablespoon marjoram
- 1 tablespoon sage
- 1 tablespoon black truffle oil
- 1/4 cup chicken gizzards (cooked until tender, chopped in 1/4 inch cubes)
- 1/4 cup cranberries
- 1/4 cup pecans
- Kosher salt and freshly ground black pepper (to taste)
COUNTRY ROASTED SQUASH AND BEANS
By TPMay
Preheat oven to 425ºF. Onto a parchment lined baking sheet, add butternut squash, and red onion
- 1 medium butternut squash (cut into 1/2 moons, 1/2-inch thick)
- 1 large shallot (peeled and quartered)
- 1 teaspoon red chili flakes
- 2 tablespoons olive oil
- 2 cans butter beans (drained, rinsed and air dried)
- ARUGULA SALAD
- 3 cups fresh baby arugula
- 1/4 cup pine nuts (toasted)
- 1/2 cup pomegranate seeds
- 1 tablespoon shallot (finely chopped)
- 2 tablespoons red wine vinegar
- 1 tablespoon grainy Dijon mustard
- 3 tablespoons olive oil
- kosher salt and fresh cracked black pepper (to taste)