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Recipes
Birthday Pork Roast
By á-32
Directions For the brine: To a large pot, add the water and bring to a boil
- 3 cups water
- 1/4 cup smashed garlic
- 1/4 cup amber agave syrup
- 1/2 teaspoon crushed red chile flakes
- 1 tablespoon peppercorns
- 1/3 cup kosher salt
- 6 cups ice, or enough to yield 10 cups total liquid
- 1 (4-pound) bone-in pork loin with 8 bones
- 1/2 cup pesto, homemade or your favorite store-bought brand
- 2 teaspoons crushed red chile flakes
- 1/4 cup minced garlic
- 1 teaspoon kosher salt
- 1 tablespoon freshly cracked black pepper
- 2 onions, peeled and roughly chopped
- 2 cups roughly chopped carrots
- 2 cups roughly chopped parsnips
- 2 cups halved Brussels sprouts
- 1 / 4 to 1/2 cup garlic, peeled and smashed
- 1 1/2 to 2 cups chicken stock
- 2 tablespoons unsalted butter
Heirloom Tomato, Ham and Fontina Frittata
By á-32
In a bowl, whisk together the eggs and Parmigiano-Reggiano cheese, and season with salt and pepper
- 12 eggs
- 1/3 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- 5 oz. Italian fontina cheese, cut into 1/2-inch cubes
- 1 Tbs. plus 1 tsp. olive oil
- 1 red onion, diced
- 5 oz. ham steak, cut into 1/2-inch cubes
- 12 oz. assorted heirloom tomatoes, cut into slices 1/2 inch thick
- 1 1/2 Tbs. thinly sliced fresh basil
Greek Orzo Salad with Mustard-Dill Vinaigrette
By á-32
Directions Bring 8 cups of cold, salted water to a boil in a medium saucepan
- Kosher salt
- 1 cup orzo
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- Freshly ground black pepper
- 1/2 cup olive oil
- 3 green onions, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1/2 pound feta cheese, crumbled
- 1/4 cup chopped fresh dill
Corn, Tomato and Green Bean Salad
By á-32
Put a large pot of water on to boil
- 4 ears of fresh sweet corn, shucked and silk removed, approximately 3 cups
- 1 lb fresh green beans, stem ends snapped off
- 1/2 small red onion, sliced in very thin rings and then cut in half
- 1 pint cherry tomatoes, sliced in half or even quarters if big
- 1 cup fresh basil leaves, roughly chopped
- 1/4 cup balsamic vinegar
- See more at: http://purelynourished.blogspot.com/2013/06/corn-tomato-and-green-bean-salad.html#sthash.RKapJwnU.dpuf
Cooking Light Osso Buco
By á-32
Combine flour and pepper in shallow pan and dredge the veal
- 2 tablespoons all-purpose flour
- 3/4 teaspoon black pepper
- 4 (10 ounce) Veal Shank 1 1/2 inch thick
- 1 tablespoon olive oil
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped onion
- 1 large garlic clove minced
- 1/2 cup good white wine
- 1 14.5 ounce can diced tomatoes, drained
- 1 tablespoon chopped fresh Rosemary
- 1/2 teaspoon salt
- 1 Bay leaf
Classic Tortilla Soup
By á-32
Directions Soup: Heat a heavy saute pan over medium-high heat
- Soup:
- 4 large plum tomatoes
- 1 small white onion or a 1-inch-thick slice of a large white onion, peeled
- 4 garlic cloves, unpeeled
- 1 medium dried New Mexico chile, stemmed, seeded, and torn into large pieces
- 6 cups chicken broth
- 2 corn tortillas, torn into 1-inch pieces
- Salt and freshly ground black pepper
- Tortilla strips:
- 6 corn tortillas, cut into 1/2-inch wide strips
- Vegetable oil, for shallow frying
- 6 to 8 canned chipotle chiles in adobo sauce, optional for garnish
- Mexican sour cream or regular sour cream, for serving
- 2 avocados, peeled and diced into 1/2-inch cubes or slices
- 1 queso fresco or mild feta cheese, crumbled
Shrimp-and-Crab Gumbo
By á-32
In a stockpot, heat the oil
- STOCK
- 3 tablespoons vegetable oil
- 3 pounds medium shrimp, shelled and deveined, shells reserved
- 2 tablespoons tomato paste
- 1 gallon plus 2 cups clam juice
- 1 medium onion, finely chopped
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 8 bay leaves
- ROUX
- 1 1/2 cups all-purpose flour
- 1 cup vegetable oil
- GUMBO
- 1/4 cup vegetable oil
- 4 large garlic cloves, minced
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped
- 2 cups canned crushed tomatoes
- 1 large green bell pepper, finely chopped
- 1 pound okra, sliced into 1/2-inch rounds
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 1 1/2 tablespoons filé powder (see Note)
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon ground white pepper
- Salt
- Shelled and deveined shrimp (from the stock)
- 1 pound lump crabmeat, picked over
- Steamed rice, sliced scallions and Tabasco, for serving
Pumpkin Bread Pudding with Caramel Sauce
By á-32
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanil...
- 2 cups half and half
- 1 15-ounce can pure pumpkin
- 1 cup (packed) plus 2 tablespoons dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 10 cups 1/2-inch cubes egg bread (about 10-ounces)
- 1/2 cup golden raisins
- 1 1/4 cups (packed) dark brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- Powdered sugar
Roasted Pork Tenderloin Recipe
By á-32
Instructions How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle
- 1 tsp sea salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp ground coriander
- 2 Tbsp oil (vegetable oil, avocado oil or extra light olive oil - should have a high smoke point).
- 1 Pork Tenderloin (about 1 1/4 lb)
Orecchiette with Broccoli Rabe & Sausage
By á-32
Preheat the oven to 350 degrees
- 1/2 1/2 1/2 pound sweet Italian pork sausages
- 1/2 1/2 1/2 pound hot Italian pork sausages
- 1/3 1/3 1/3 cup good olive oil
- 6 6 6 large garlic cloves, thinly sliced
- 2 2 cans 2 (14.5-ounce) cans crushed tomatoes, preferably San Marzano
- 1/2 1/2 1/2 cup dry red wine
- 1/4 1/4 1/4 cup tomato paste
- Kosher salt and freshly ground black pepper
- 1 1 1 pound dried orecchiette pasta
- 2 2 to 2 1/2 rabe (2 to 2 1/2 pounds total)
- 1 1 1 cup freshly grated Parmesan cheese, plus extra for serving