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Recipes
Chicken Satay
By á-32
1. Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper fla...
- 1/4 * 1/4 cup smooth peanut butter, preferably natural
- 3 * 3 tablespoons mango chutney
- 2 * 2 tablespoons freshly squeezed lime juice
- 2 * 2 tablespoons soy sauce
- 1 * 1 clove garlic, coarsely chopped
- 1/4 * 1/4 teaspoon red-pepper flakes
- * Coarse salt and ground pepper
- 1 1/2 * 1 1/2 pounds boneless, skinless chicken breast halves, cut across the grain into 1/4-inch-wide strips
- 1 * 1 tablespoon vegetable oil
- * Fresh cilantro, for garnish (optional)
Jerrie's Turkey Tacos
By á-32
Heat oil in medium skillet over medium heat until hot, about 2 minutes; add onion and cook, stirring occasionally, ...
- 2 tablespoons olive oil
- 1 large Onion, chopped small
- 1/2 diced green chili
- 5 cloves Garlic , minced
- 2 tablespoons Chili Powder
- 1 teaspoon ground Cumin
- 1 teaspoon ground Coriander
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon Cayenne Pepper
- Salt
- 1 pound ground white Turkey Meat
- 1 can Ro Tel Diced tomatoes and green chilis
- 1/2 small can Tomato Paste
- 1/2 cup low-sodium Chicken Broth
- 1 teaspoon Brown Sugar
- 2 teaspoons Vinegar (preferably cider vinegar)
- Black Pepper
- Fresh Cilantro
Roasted Brussels Sprouts with Apples and Bacon
By á-32
Preheat oven to 425°F. Place bacon in a large non-stick oven-safe skillet set over medium-high heat
- 2 slices thickly-cut applewood smoked bacon
- 1 lb Brussels sprouts, trimmed and halved
- 1 large apple, peeled, cored, and chopped (I used Honeycrisp)
- 1 Tbsp extra virgin olive oil
- 1/2 Tbsp pure maple syrup
- 1 tsp apple cider vinegar
- Kosher salt and freshly ground black pepper, to taste
Pumpkin Chocolate Swirl Brownies
By á-32
Directions 1. Preheat oven to 350 degrees
- 8 * 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 * 6 ounces bittersweet chocolate, chopped
- 2 * 2 cups all-purpose flour
- 1 * 1 teaspoon baking powder
- 1/4 * 1/4 teaspoon cayenne pepper
- 1/2 * 1/2 teaspoon salt
- 1 3/4 * 1 3/4 cups sugar
- 4 * 4 large eggs
- 1 * 1 tablespoon pure vanilla extract
- 1 1/4 * 1 1/4 cups solid-pack pumpkin
- 1/4 * 1/4 cup vegetable oil
- 1 * 1 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon ground nutmeg
- 1/2 * 1/2 cup chopped hazelnuts or other nuts
Mexican Brisket and Biscuits
By á-32
Directions Preheat the oven to 325 degrees F
- 1/4 cup kosher salt
- 1/4 cup packed light brown sugar
- 3 tablespoons sweet or smoked sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon mustard seeds
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons dried oregano
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon ground cinnamon
- 1 beef brisket (5 to 6 pounds), trimmed so that there is no more than 1/8-inch fat on top
- Freshly ground pepper
- 1/4 cup olive or vegetable oil
- 4 cloves garlic, chopped
- 2 to 3 stalks celery, chopped
- 2 carrots, chopped
- 1 large or 2 medium onions, chopped
- Kosher salt
- 2 tablespoons pureed seeded chipotle in adobo
- 2 tablespoons tomato paste
- 1 bottle Mexican beer, such as Negra Modelo
- 2 cups beef stock
- One 32-ounce can tomato puree
- 1 package buttermilk biscuit mix
- 1/4 cup vegetable oil
- 3 tablespoons cider vinegar
- 2 tablespoons superfine sugar or 3 tablespoons honey
- Juice of 2 limes
- 1 green apple, peeled and grated
- 1 small red cabbage, finely shredded
- 1 red onion, grated
- Kosher salt and freshly ground pepper
- 1/2 cup fresh cilantro leaves
Ultimate Pumpkin Pie with Rum Whipped Cream (Serves 8 to 10)
By á-32
Preheat the oven to 425 degrees
- Filling:
- 1 unbaked Perfect Pie Crust (Barefoot Contessa Foolproof Page 244)
- Dried beans for blind baking
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 teaspoons grated orange zest
- 3 extra-large eggs, lightly beaten
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons dark rum, such as Mount Gay
- Rum Whipped Cream (recipe follows) Rum Whipped Cream
- Serves 8 to 10
- 1 cup cold heavy cream
- 3 tablespoons sugar
- 1 tablespoon mascarpone or crème fraiche
- 1 tablespoon good dark rum, such as Mount Gay
- 1 teaspoon pure vanilla extract
Egg and Ham Empanadas with Piqullo Pepper Sauce
By á-32
For the piquillo pepper sauce: Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat
- Piquillo Pepper Sauce:
- 4 tablespoons olive oil
- 1/2 small red onion, chopped
- 2 cloves garlic, chopped
- 8 ounces canned or jarred piquillo peppers, drained
- Salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons creme fraiche or sour cream
- Honey, to taste
- 1/4 cup chopped fresh cilantro leaves
- Egg and Ham Empanadas:
- Nonstick spray
- 4 tablespoons very cold unsalted butter, finely diced
- 1 cup finely diced leftover baked ham
- 8 large eggs, whisked until light and fluffy, plus 2 beaten with 2 tablespoons water, for egg wash
- 2 green onions, green and pale green parts halved lengthwise and thinly sliced crosswise
- 1/4 cup crumbled soft goat cheese
- Kosher salt and freshly ground black pepper
- 8 prepared empanada wrappers, preferably Goya, thawed if frozen
- Flour, for rolling
Tomato, Avocado and Escarole Salad
By á-32
Directions In a large bowl combine the tomatoes, olives, mint and salt
- One 8-ounce container cherry tomatoes, halved
- 1/2 cup pitted castelvetrano olives, quartered
- 1/4 cup fresh mint leaves, chopped
- 1/2 teaspoon kosher salt
- 1 large head escarole, dark green leaves discarded, remaining leaves chopped into bite-size pieces
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 avocado, chilled and diced
- 1/2 cup toasted pine nuts
Red Velvet Cake Frosting
By á-32
1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed unti...
- 1/2 * 1/2 cup (1 stick) unsalted butter, room temperature
- 1 * 1 (8-ounce) cream cheese, room temperature
- 1 * 1 cup confectioners' sugar, sifted
- 1 * 1 teaspoon pure vanilla extract
- 1/4 * 1/4 cup finely chopped walnuts
Guacamole Taquero: Taco-Shop Guacamole
By á-32
by Roberto Santibañez with JJ Goode
- 1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
- 6 large (about 3 1/2 inches long) fresh epazote leaves or cilantro
- 2 small garlic cloves, peeled and coarsely chopped
- 1/4 cup coarsely chopped white onion
- 2 fresh serrano or jalapeño chiles, coarsely chopped, including seeds, or more to taste
- 1 tablespoon freshly squeezed lime juice, or more to taste
- 1/2 teaspoon fine salt, or 1 teaspoon kosher salt
- 1 small ripe Mexican Hass avocado, halved and pitted