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Recipes
Duck Confit Hash
By á-30
1. Set a medium pot of water to boil, and salt it
- 2 large thin-skinned, waxy potatoes, skin on
- 1 cup minced onion
- Olive oil or duck fat for cooking, as needed
- Shredded meat from 2 duck legs confit (see recipe)
- 1/2 cup heavy cream or chicken stock
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon Worcestershire sauce, or to taste
- 2 teaspoons confit spice, or to taste (see recipe)
- 1/2 teaspoon fresh black pepper, or to taste
- Pinch of cayenne, or to taste.
Lobster Salad
By á-30
Mix
- 1 lb. cooked lobster meat, cut into 1/2″ chunks
- 1/2 cup mayonnaise
- 3 scallions, trimmed and thinly sliced
- 1 medium cucumber, peeled, seeded, and cut into 1/4″ cubes
- Kosher salt and freshly ground black pepper, to taste
- In a large bowl, gently stir together lobster, mayonnaise, scallions, cucumber, salt, and pepper.
Arrabbiata
By á-30
Directions 1. Heat oil in a large skillet or saucepan over medium heat
- Ingredients
- 1 * 1 teaspoon olive oil
- 1 * 1 cup chopped onion
- 4 * 4 cloves garlic, minced
- 3/8 * 3/8 cup red wine
- 1 * 1 tablespoon white sugar
- 1 * 1 tablespoon chopped fresh basil
- 1 * 1 teaspoon crushed red pepper flakes
- 2 * 2 tablespoons tomato paste
- 1 * 1 tablespoon lemon juice
- 1/2 * 1/2 teaspoon Italian seasoning
- 1/4 * 1/4 teaspoon ground black pepper
- 2 * 2 (14.5 ounce) cans peeled and diced tomatoes
- 2 * 2 tablespoons chopped fresh parsley
Cafe Latte
By á-30
Make a single shot of espresso
- shot of espresso.
- steamed milk to fill an 8 to 10 oz.
- latte mug (preferably clear). Lattes are frequently flavored with Italian syrups. Nut flavors such as hazelnut and almond are among the most popular additions.
Chile con Queso y Cerveza
By á-30
Can be prepared in 45 minutes or less
- 2 * 2 cups grated sharp Cheddar (about 1/4 pound)
- 2 * 2 cups grated Jarlsberg (about 1/4 pound)
- 2 * 2 tablespoons all-purpose flour
- 1 * 1 small onion, minced
- 1 * 1 tablespoon unsalted butter
- 3/4 * 3/4 cup beer (not dark)
- 1/2 * 1/2 cup drained canned tomatoes, chopped fine
- 1 * 1 bottle pickled jalapeño chili, minced (wear rubber gloves)
- * tortilla chips as an accompaniment.
Cappuccino
By á-30
To layer the milk and espresso, it is necessary to allow the freshly frothed milk a moment to rest and thus separat...
- 6 oz. cappuccino is: 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk. Purists consider this recipe complete as is. Powdered cocoa or cinnamon may be sprinkled on top as a garnish.
Chicken Pot Pie Soup
By á-30
In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk
- 2 cups cubed cooked chicken breast meat
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 1 (10.75 ounce) can condensed cream of potato soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 cups skim milk
Benedict California
By á-30
Toast muffin halves. Cover each half with 1 ounce bacon or ham, 1 egg, and 1/4 of an avocado, sliced
- English muffins, split
- slices Canadian bacon or ham, fried
- eggs, poached
- ripe, Fresh California Avocados
- cups Hollandaise sauce
- crab
Spinich Artichoke Dip
By á-30
Pat dry any veggies you are using with a bunch of paper or one “real” towel
- To that, you can add:
- 2 cups mozzarella cheese
- 1 cup parmesan (FINELY grated — the powdery kind)
- 1 cup mayonnaise
- 1 bag of rinsed-until-thawed artichoke hearts, broken up a bit with your fingers (canned works too, but the frozen ones are much fresher-tasting), as Brooke taught me originally,
- or/and
- 1 box frozen spinach, thawed and drained (I started doing this sometimes later),
- or/and
- 1 jar drained mushrooms
- or/and
- a little smoked shredded jack cheese across the top (this is a “new” alternative)
- and
- garlic seasoning, salt and pepper to taste
Barley and Shitake Mushroom Soup
By á-30
* Soften dried mushrooms by placing in hot water and letting stand for 1 hour
- 1 1/2 c. boiling water
- 1/2 ounce dried shiitake mushrooms
- 12 ounces fresh shiitake mushrooms, stems removed, sliced
- 1 large onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 1/2 tsp. fresh thyme, chopped
- 1/4 tsp. salt
- 1/4 tsp. fresh ground black pepper
- 1 T. olive oil
- 1 14 1/2 ounce can fat-free chicken broth
- 1/3 c. pearl barley, cooked per package directions