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Recipes
SPICE-RUBBED PORK CHOPS WITH APPLE, MANGO AND POMEGRANATE CHUTNEY Adapted from Bobby Flay
By á-32
1. Prepare chutney: Place oil in medium sauté pan over high heat
- For the chutney:
- 2 tablespoons canola oil
- 2 tablespoons finely chopped Spanish onion
- 1 tablespoon grated fresh ginger
- 1/4 habanero chili, finely chopped
- 1 Granny Smith apple, peeled and cored, half diced and half sliced
- 1 ripe mango, peeled and pitted, half diced and half sliced
- 1/2 cup plus 2 tablespoons apple cider
- 1/4 cup light brown sugar
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons finely chopped cilantro
- 1/4 cup pomegranate seeds
- For the pork:
- 1 tablespoon hot Hungarian paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 bone-in pork chops, 8 ounces each, 1 inch thick
- Salt and freshly ground black pepper
- 2 tablespoons canola oil.
Tuna and Green Bean Salad
By á-32
Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes
- 1 1/2 pounds slender green beans, trimmed, halved crosswise
- 3 teaspoons salt, plus more to taste
- 2 large red potatoes, diced
- 1/3 cup freshly squeezed lemon juice
- 2 garlic cloves, finely chopped
- 1/3 cup extra-virgin olive oil
- 1 teaspoon dried oregano
- 3/4 teaspoon freshly ground black pepper
- 8 ounces cherry tomatoes, halved
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- 9 ounces canned tuna packed in oil, drained
Cherry Tomato Bread Salad with Basil & Fresh Mozzarella
By á-32
Make a Menu Make a Menu Make it Tonight add to recipe box Heat the oven to 400°F
- 6 slices, 1/2 inch thick, ciabatta or other squat, chewy bread
- 2 Tbs. plus 1/3 cup extra-virgin olive oil
- Kosher salt
- 30 basil leaves
- 1 small strip lemon zest, about 2 inches long, white pith removed
- 4 cups small cherry tomatoes (or other bite-size tomatoes, such as pear or grape) in assorted colors, halved
- 1 lb. small fresh mozzarella balls (about 1 inch in diameter)
- 1/4 tsp. crushed red chile flakes
- Freshly ground black pepper
Roasted Vegetable Meatloaf with Balsamic Glaze
By á-32
Recipe from Bobby Flay
- 3 tablespoons olive oil
- 1 large zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow pepper, finely diced
- 5 cloves garlic, smashed to a paste with coarse salt
- 1/2 teaspoon red pepper flakes, divided
- salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- tablespoon finely chopped fresh thyme leaves
- 1/4 cup chopped fresh parsley leaves, plus more for garnish
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 pound beef chuck
- 1 cup panko bread crumbs
- 1/2 cup freshly grated Romano or parmesan
- 1 cup ketchup, divided
- 1/4 cup plus 2 tablespoons balsamic vinegar
Caesar Vinaigrette
By á-32
Recipe courtesy of Wolfgang Puck
- 1 egg
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 2 anchovy fillets, mashed
- Scant cup peanut oil
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper
Corn Chowder With Chilies
By á-32
(Carefully) slice the corn kernels off the cob
- 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
- 2 Tablespoons Butter
- 1-1/2 whole Yellow Onion, Diced
- 5 ears Corn, Shucked (about 4 Cups)
- 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
- 1 whole 4-ounce Can Diced Green Chilies
- 32 ounces, fluid Low Sodium Chicken Broth
- 1-1/2 cup Heavy Whipping Cream
- 1/2 teaspoons Kosher Salt (more To Taste)
- 3 Tablespoons Corn Meal OR Masa
- 1/4 cups Water
Pasta With Veal, Sausage and Porcini Ragu
By á-32
Bring 1 cup water and mushrooms to boil in small saucepan
- 1 cup water
- 1 ounce dried porcini mushrooms*
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 small carrot, peeled, finely chopped
- 1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
- 2 garlic cloves, finely chopped
- 8 ounces sweet Italian sausages, casings removed
- 8 ounces veal stew meat, coarsely chopped
- 1/2 cup dry red wine
- 2 14-ounce cans low-salt chicken broth
- 1 28-ounce can whole tomatoes in juice
- 2 bay leaves
- 2 teaspoons chopped fresh sage
- 1 teaspoon fennel seeds, lightly crushed
- 1 pound fresh pappardelle or purchased fettuccine
- Freshly grated Parmesan cheese
- print a shopping list for this recipe
Cider-Brined Turkey
By á-32
Williams-Sonoma brine is my favorite
- 1 * 1 jar turkey brine—apple and spices, prepared
- with cider and water according to package
- instructions
- 1 * 1 fresh turkey, about 16 lb., neck, heart and
- gizzard removed (reserved, if desired)
- 8 * 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 4 * 4 tsp. chopped mixed fresh herbs, such as
- rosemary, oregano, parsley and sage
- 1/2 * 1/2 tsp. freshly ground pepper
Roast Beef with Havarti, Onion Marmalade and Roasted Peppers
By á-32
Preheat an electric panini press on the “panini” setting
- 8 slices country-style bread, each 1/2 inch thick
- Olive oil as needed
- 4 Tbs. mayonnaise (optional)
- 4 Tbs. ’wichcraft balsamic onion marmalade
- 12 oz. thinly sliced roast beef
- 1 cup julienned roasted red bell peppers
- 4 slices havarti cheese
- 1 cup mixed baby greens
- Kosher salt and freshly ground pepper, to taste
- Horseradish cream for serving
Leek & Artichoke Bread Pudding
By á-32
An option to Stuffing. Make ahead and refrigerate before baking
- 8 cups (1-inch-diced) day-old bakery white bread, crust removed
- 3 ounces thinly sliced pancetta
- 6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)
- 3 tablespoons unsalted butter
- 1/2 cup dry white wine, such Pinot Grigio
- Kosher salt and freshly ground black pepper
- 1 ( 9-ounce) package frozen artichoke hearts, defrosted
- 3 tablespoons minced fresh chives
- 2 teaspoons minced fresh tarragon leaves
- 4 extra-large eggs
- 2 cups heavy cream
- 1 cup good chicken stock
- 1/4 teaspoon ground nutmeg
- 2 cups grated Emmentaler Swiss cheese (8 ounces)