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Recipes
Buttermilk-Soaked, Bacon-Fried Chicken in Gravy
By jeknudson
This recipe is full of Southern flavor that comes from soaking chicken in a buttermilk and hot sauce marinade befor...
- Chicken
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce (such as Tabasco)
- 1 chicken (about 2 1/2 lb.), cut into 4 pieces
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces bacon, chopped into 1/2-inch pieces
- Vegetable oil, for frying
- Gravy
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 tablespoon dry sherry
- 1/2 teaspoon salt
Chicken Parmesan
By jeknudson
Via Jessica Seinfeld
- 4 skinless, boneless chicken breasts (6 to 8 ounces each)
- 1/2 cup all purpose flour
- 3 large eggs
- 1 1/2 cups dried bread crumbs
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil, plus more if necessary
- 2 recipes Marinara Sauce or 5 cups of your favorite store bought marinara
- 8 ounces fresh mozzarella cheese
- 1/2 cup grated Parmesan cheese
Sour Cherry Clafoutis (Tarts)
By jeknudson
1. Make the crusts: Beat butter and confectioners' sugar with a mixer on medium speed until smooth
- FOR THE CRUSTS
- 1 stick unsalted butter, room temperature
- 2/3 cup confectioners' sugar
- 1 large egg yolk
- 1 cup all-purpose flour, plus more for surface
- Coarse salt
- FOR THE FILLING
- 2 large eggs
- 2/3 cup creme fraiche or sour cream
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Table salt
- 6 ounces sour cherries (about 1 1/4 cups), halved and pitted
Pear Streusel
By jeknudson
1. Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface
- FOR THE CRUST
- 1 disk Pate Brisee
- All-purpose flour, for surface
- FOR THE CRANBERRY SAUCE
- 6 ounces fresh or thawed frozen cranberries (1 1/2 cups )
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 whole cinnamon stick
- FOR THE STREUSEL TOPPING
- 1 cup all-purpose flour
- 3/4 cup packed light-brown sugar
- 3/4 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- Coarse salt
- 1 stick cold unsalted butter, cut into small pieces
- FOR THE FILLING
- 1 1/2 pounds firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and sliced into 1/2-inch wedges
- 1/4 cup granulated sugar
- Coarse salt
- 2 tablespoons all-purpose flour
- 1/8 teaspoon fresh lemon juice
Divinity
By jeknudson
Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, sti...
- 2 2/3 cups sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- 2 egg whites
- 1 teaspoon vanilla
- 2/3 cup coarsely chopped nuts
Tuna Croquettes
By jeknudson
Vanessa McNeil Rocchio, Southern Living APRIL 2014
- 1 lime
- 1/2 cup mayonnaise, divided
- 1/2 cup chopped fresh cilantro or flat-leaf parsley, divided
- 1 avocado, mashed
- 5 tablespoons buttermilk
- 1/4 teaspoon salt
- 3 (5-oz.) cans solid white tuna in water, drained
- 1 large egg, lightly beaten
- 1/3 cup sliced green onions
- 1 1/4 cups seasoned panko (Japanese breadcrumbs)
- 1/4 cup butter
- Butter lettuce leaves
- Lime wedges
Citrus Pull-Apart Bread
By jeknudson
Southern Living FEBRUARY 2014
- 1/4 cup warm water (100° to 110°)
- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon granulated sugar
- 1 cup butter, softened and divided
- 1/2 cup granulated sugar
- 1 teaspoon table salt
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 tablespoon fresh lemon juice
- 4 1/2 cups bread flour
- 1/4 teaspoon ground nutmeg
- Vegetable cooking spray
- Citrus Filling
- 2/3 cup powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons honey
- 1 large egg white
- Fresh Citrus Glaze
Tacos al Pastor
By jeknudson
Sweet, tangy pineapple is tough to pair with wine, so have these tasty tacos with crisp, lightly malty beer, like a...
- 1 tablespoon canola oil, plus more for brushing
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1 /2 teaspoon ground cumin
- 1 /2 teaspoon pepper
- 1 /4 teaspoon ground cloves
- 4 guajillo chiles—stemmed, seeded and cut into 2-inch pieces
- 1 /3 cup pineapple juice
- 1 /4 cup distilled white vinegar
- 2 tablespoons achiote paste
- Sea salt
- 2 pounds boneless pork shoulder, sliced 1/4 inch thick
- 1 /2 medium pineapple, peeled and sliced 1/2 inch thick
- 1 medium red onion, sliced crosswise 1/2 inch thick
- Warm corn tortillas, chopped cilantro and lime wedges, for serving
Hasselback Apples
By jeknudson
Choose firm apples with sweet-tart flavor, such as Pink Lady or Honeycrisp; in our tests, Fuji and Granny Smith fel...
- 2 large firm apples, peeled, cored, and halved vertically
- Cooking spray
- 4 tablespoons brown sugar, divided
- 2 1/2 tablespoons butter, melted and divided
- 3/4 teaspoon ground cinnamon, divided
- 2 tablespoons old-fashioned rolled oats
- 1 teaspoon all-purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 cups low-fat vanilla ice cream
Wild Mushroom and Barley Stuffing
By jeknudson
Step 1 Bing 3 cups water and barley to a boil in a medium saucepan
- 3 cups water
- 1 cup uncooked pearled barley
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1/2 cup chopped carrots
- 2 (4-oz.) pkg. gourmet blend mushrooms
- 2 teaspoons minced fresh garlic
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 cup chopped pecans
- 1/2 cup dried cherries, coarsely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 cups unsalted chicken stock
- 1 large egg, lightly beaten
- Cooking spray
- 3 ounces Gruyère cheese, grated (about 3/4 cup)