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Recipes
Cilantro-Chipotle Tilapia
By Jillh929
Preheat broiler. Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 t...
- 1 1/2 cups chopped cilantro
- 2 tablespoons vegetable oil
- 1 tablespoon chopped canned chipotles in adobo
- 1 tablespoon water
- 1/2 teaspoon ground cumin
- 4 (6-ounces) tilapia fillets
Summer Salmon Cakes with Zucchini Fennel Slaw
By Jillh929
Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepp...
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice, divided
- 3 tablespoons chopped chives
- 1 teaspoon grainy mustard
- 1/8 teaspoon cayenne
- 1/4 pound skinless salmon fillet, chopped
- 4 Ritz or saltine crackers, coarsely crushed
- 1 medium zucchini, coarsely grated (1 1/2 cups)
- 1/2 small fennel bulb, trimmed and thinly sliced
- 1 tablespoon olive oil
Red Wine Braised Beef Brisket
By Jillh929
1.Preheat oven to 350 degrees
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3 1/2 pounds beef brisket, cut into 3-inch pieces
- Coarse salt and ground pepper
- 8 shallots, halved
- 6 garlic cloves, smashed and peeled
- 3 cups dry red wine
Three-Layer Berry and Brown Sugar Pavlova
By Jillh929
By its very nature, a Pavlova is a little wild—as proved by these three tiers of airy meringue, which crack and c...
- For meringue:
- Confectioners sugar for dusting
- 1 cup superfine granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoon distilled white vinegar
- 3/4 cup egg whites (from 5 to 6 large eggs) at room temperature 30 minutes
- For berries:
- 1 1/2 pounds strawberries, trimmed and quartered
- 1 pound blackberries
- 2 tablespoons granulated sugar
- For cream:
- 1 cup chilled heavy cream
- 1/3 cup chilled sour cream
Sticky Balsamic Ribs
By Jillh929
These ribs just might be the best thing I've ever come up with," said food editor Ian Knauer proudly
- For ribs:
- 8 large garlic cloves
- 2 tablespoons finely chopped rosemary
- 2 tablespoons packed dark brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon cayenne
- 8 pounds baby back pork ribs (8 racks; see cooks’ note, below)
- 1 cup water
- For glaze:
- 2 cups hot water
- 1 cup balsamic vinegar
- 1/2 cup packed dark brown sugar
Eggs in Purgatory
By Jillh929
Preheat the oven to 200 degrees F
- 5 large eggs
- 2 cups mashed potatoes, chilled
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup marinara sauce, warmed
- 2 tablespoons freshly grated Parmesan
Honey-Chipotle Glazed Ribs
By Jillh929
A chipotle sauce gives these oven-roasted ribs a smoky flavor
- 1/4 cup minced canned chipotle chiles in adobo
- 1/2 cup honey
- 1/4 cup mustard powder
- Coarse salt and ground pepper
- 2 racks pork spare ribs (2 1/2 pounds each)
- Vegetable oil, for grates
- Lemon wedges, for serving
Buttermilk Fantails
By Jillh929
Elegant and deliciously buttery, these golden fantails are an obvious choice for entertaining
- 1 stick plus 2 tablespoons unsalted butter, melted, divided
- 2 teaspoons active dry yeast (from a 1/4-oz package)
- 1/4 cup warm water (105–115°F)
- 1 tablespoon mild honey or sugar
- 3 cups all-purpose flour plus more for kneading and dusting
- 1 1/2 teaspoons salt
- 3/4 cup well-shaken buttermilk
Cook's Illustrated Beef Wellington
By Jillh929
See timeline below. Ask the butcher to trim excess fat and silver skin from the Châteaubriand and to tie the roast...
- Duxelles:
- 1 beef tenderloin center-cut Châteaubriand , 3 to 4 pounds trimmed weight, about 12 inches long and 4 inches in diameter, trimmed and tied by butcher (see note)
- 2 tablespoons olive oil
- 2 teaspoons table salt
- 2 teaspoons ground black pepper
- 5 ounces fine pâté , mashed until smooth
- unbleached all-purpose flour for dusting work surface
- 1 pound puff pastry , preferably homemade (see note)
- 1 large egg
- 1 pound button mushrooms , brushed of dirt and broken in rough pieces by hand
- 3 tablespoons unsalted butter
- 2 - 3 large shallots , minced (about 1/2 cup)
- 2 tablespoons heavy cream
- 1 teaspoon Madeira (optional)
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon minced fresh thyme leaves
- Red Wine Sauce:
- 2 1/2 pounds beef oxtails , trimmed of excess fat
- 2 medium carrots , chopped into 1-inch pieces (about 1 cup)
- 2 medium ribs celery , chopped into 1-inch pieces (about 1 cup)
- 4 small onions , chopped coarse (about 3 cups)
- 1 large head garlic , broken into cloves, unpeeled
- 2 teaspoons tomato paste
- 1 bottle red wine (750ml)
- 4 - 6 large shallots , minced (about 1 cup)
- 1 bay leaf
- 10 sprigs fresh thyme
- 1 can low-sodium beef broth (14 1/2-ounces)
- 1 can low-sodium chicken broth (14 1/2-ounces)
- 1 teaspoon whole black peppercorns
- 6 parsley stems
- 1/4 cup ruby port
- 4 tablespoons unsalted butter cold, cut into 4 pieces
Root Beer Short Ribs
By Jillh929
1.Preheat oven to 275 degrees
- 4 1/2 pounds short ribs, cut into 4-inch pieces
- Coarse salt and ground pepper
- 3 tablespoons vegetable oil, plus more as needed
- 2 medium yellow onions, cut into 1-inch wedges
- 3 large celery stalks, cut into 1 1/2-inch pieces
- 2 small carrots, cut into 1 1/2-inch pieces
- 1 head garlic, sliced in half crosswise
- 10 sprigs thyme
- 2 bay leaves
- 1 sprig rosemary
- 1/2 teaspoon ground cumin
- 2 whole star anise
- 3 1/2 cups low-sodium beef broth
- 2 cups good-quality root beer