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Recipes
Beer-Braised Hot Dogs with Braised Sauerkraut
By á-30
The combination of sauerkraut, sausages, and mustard is well loved in Germany—and beyond
- Sauerkraut:
- 3 * 3 cups refrigerated sauerkraut, rinsed, drained
- 1/2 * 1/2 cup dark beer (such as porter)
- 1 * 1 tablespoon dark brown sugar
- hot dogs:
- 1 * 1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer
- 2 * 2 tablespoons sugar
- 6 * 6 all-beef hot dogs
- 6 * 6 grilled hot dog buns
- * Mustard
Hot Crab Dip
By á-30
Preheat the oven to 350°F
- One * One 4-ounce package cream cheese, softened
- 1/2 * 1/2 cup mayonnaise
- 1/4 * 1/4 cup finely chopped onion
- 1 * 1 tablespoon fresh lemon juice
- 1/2 * 1/2 teaspoon hot pepper sauce
- 1/2 * 1/2 teaspoon Old Bay seasoning or other seasoned salt
- 6 * 6 ounces fresh or canned lump crabmeat, drained
Trout Chowder
By á-30
1. In a heavy medium-sized pot, brown salt pork or bacon over medium heat until crisp
- 1 ⁄4 lb. salt pork or bacon, cut in small cubes
- 2 onions, finely chopped
- 2 potatoes
- 3 cups whole milk
- 2 cups poached trout (2 10-oz. trout), in chunks
- Salt and pepper
- 1 tbsp. butter
Oven Roasted Red Potatoes with Rosemary and Garlic
By á-30
Directions Preheat the oven to 350 degrees F
- Ingredients
- 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
- 1/4 cup extra-virgin olive oil
- 4 to 6 cloves garlic, crushed
- 1 tablespoon fresh or 1 teaspoon dried rosemary
Chile Con Queso
By á-30
Sauté the onions and garlic in the oil until onions are clear
- 1 tablespoon olive oil
- 1 cup finely chopped white onion
- 2 cloves garlic, minced or put through garlic press
- 1 4-ounce can chopped green chiles
- 1 or 2 Fresh jalapeños, seeds and stems removed, finely chopped
- 1 14.5-ounce can whole tomatoes, drained
- 1/2 pound Longhorn cheese, grated
- 1/2 pound Monterrey Jack cheese, grated
- 1 cup sour cream
Mini Chicken Pot Pies with Bacon and Marjoram
By á-30
Crème fraîche—a French heavy cream that's slightly sour—can be found in the dairy section of some supermarket
- 5 * 5 applewood-smoked bacon slices
- 1 1/2 * 1 1/2 cups chopped onion
- 12 * 12 ounces peeled whole baby carrots (about 2 1/2 cups)
- 1 * 1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
- 4 * 4 teaspoons chopped fresh marjoram
- 1 3/4 * 1 3/4 cups low-salt chicken broth
- 2/3 * 2/3 cup plus 1 tablespoon crème fraîche
- 3 * 3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
- 1 * 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Caramelized Onion Dip
By á-30
In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pi...
- If you have a hard time finding onion powder (not the same as onion salt), feel free to use crushed dehydrated onion flakes. Just add to taste.
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions (about 1 1/2 pounds), finely chopped
- 3/4 cup sour cream (low-fat is fine if you like)
- 3/4 cup Greek yogurt (low-fat is fine if you like)
- 3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
- very scant 1/2 teaspoon salt
Crab Cioppino
By á-30
For Crab: To assemble: Place half the sauce in a 5 quart roaster or Dutch oven
- Sauce:
- 2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you)
- 12 cherrystone clams
- 12 jumbo white prawns
- 8 oz. cod
- 1 cup clam juice
- 1/2 cup dry white wine
- Cioppino sauce (recipe follows)
- 2 medium yellow onions, chopped fine
- 6 stalks celery, chopped fine
- 1/4 cup parsley, chopped fine
- 4 tbsp. olive oil
- 2-14.5 oz. cans diced tomato
- 15 oz. can tomato sauce
- 1 bay leaf
- 2 tsp. fresh garlic, chopped fine
- 1 1/2 tsp. salt
- 1 tsp. thyme
- 1 1/2 tsp. oregano
- 1 1/2 tsp. Italian seasoning
- 3/4 tsp. cumin
- 1/4 tsp. red pepper flakes
Chicago Dog
By á-30
Hot Dogs Straight From The Windy City
- 8 * 8 Vienna all-beef hot dogs
- 2 * 2 pounds Idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick)
- 8 * 8 hot dog buns with poppy seeds
- 1 * 1 cup minced onions
- 1 * 1 cup brunoise fresh tomatoes, seeded
- 1 * 1 cup yellow mustard
- 1 * 1 cup sweet pickle relish
- * Sport peppers, to taste
- * Celery salt, to taste
Baked Artichoke Dip
By á-30
Preheat oven to 350F degrees
- 2 (14-ounce) cans water-packed artichokes, well drained
- 4 ounces organic silken tofu
- 3 large cloves garlic
- 1/3 cup Parmesan cheese, freshly grated
- 2/3 cup plain (or Greek) yogurt
- 1/4 teaspoon fine grain sea salt, or more to taste
- pinch of cayenne pepper
- more Parmesan to sprinkle on top