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Recipes
Winter Salad with Pecans, Pears and Gorgonzola
By tulawdog
1. Preheat the oven to 350ºF (180ºC
- Salted pecans
- 1 cup (140g) pecans
- 1 teaspoon olive oil
- 1/4 teaspoon flaky sea salt
- a few grind black pepper
- Dressing
- 1 tablespoon white wine vinegar or sherry vinegar
- 1/4 teaspoon salt
- small dab of Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons hazelnut or walnut oil
- Salad
- 2 ounces (55g) gorgonzola cheese, at room temperature
- 6 cups (150g) torn or chopped leaves of winter greens; any mixture of escarole, radicchio, watercress, Belgian endive, and frisée
- 1 ripe pear
- flaky sea salt
- freshly ground black pepper
- minced chives or parsley, for garnish
Stir-Fried Chicken With Mushrooms and Oyster Sauce Recipe
By tulawdog
For the Velveted Chicken: In a small bowl, thoroughly combine egg white, cornstarch, rice wine, and salt
- For the Velveted Chicken:
- 1 tablespoon egg white (see note above)
- 2 teaspoons cornstarch
- 2 teaspoons Chinese rice wine or sake
- 1/4 teaspoon kosher salt
- 1/2 pound chicken breast, sliced 1/8 inch thick
- 6 cups water
- 1 teaspoon vegetable, canola, or peanut oil
- For Sauce and Stir-Fry:
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons oyster sauce
- 1 teaspoon soy sauce
- 1 medium clove garlic, finely minced
- 2 tablespoons water
- 2 tablespoons vegetable, canola, or peanut oil, divided
- 1/2 pound mixed mushrooms, such as cremini, shiitake, enoki, and/or oyster, sliced about 1/4 inch thick
- 1/4 cup dried wood ear mushroom, rehydrated in warm water for 15 minutes, then drained and large pieces halved (see note above)
- Cooked white rice, for serving
Stout-Braised Short Ribs
By tulawdog
Put oven rack in lower third of oven and preheat oven to 375°F
- 1/4 cup packed dark brown sugar
- 1 tablespoon paprika (not hot)
- 1 tablespoon curry powder (preferably Madras)
- 2 teaspoons ground cumin
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces
- 4 medium leeks (white and pale green parts only), chopped (2 cups)
- 3 tablespoons olive oil
- 4 medium carrots, chopped (2 cups)
- 3 celery ribs, chopped (1 1/2 cups)
- 2 Turkish bay leaves or 1 California
- 1/4 cup chopped garlic (5 to 6 large cloves)
- 1 3/4 cups beef broth (14 oz)
- 2 (12-oz) bottles stout such as Mackeson or Guinness
- 2 (14- to 15-oz) cans diced tomatoes
- Read More http://www.epicurious.com/recipes/food/views/Stout-Braised-Short-Ribs-231653#ixzz2NLKmXMW7
Baked Parmesan Garlic Chicken Wings
By tulawdog
1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher or sea salt (1/2 tsp table salt)
- 2 1/2 pounds chicken wings
- 3 tablespoons extra-virgin olive oil (or melted butter)
- 2 tablespoons minced fresh basil
- 2 garlic cloves, finely minced
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon seasoning salt (like Lawry's)
- 1 cup blue cheese dressing
- 1-2 teaspoons Dijon mustard (or to taste)
Creamy Brussels Sprouts Gratin With Blue Cheese
By tulawdog
1 Heat an oven to 350 degrees Fahrenheit, and bring a medium pot of salted water to boil
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise
- 1 teaspoon butter
- 6 ounces blue cheese
- 3/4 cup cream
- 1/2 cup milk
- 1 tablespoon whole grain mustard
- salt and pepper
- 1/4 cup grated Parmesan
Pepper Jack Stuffed Burgers with Bourbon Caramelized Onions
By tulawdog
Divide the burger meat into eight equal portions
- For the burgers:
- 2 pounds ground beef (or venison)
- 1/2 cup grated Pepper Jacks cheese
- Salt and pepper to taste
- For the bourbon caramelized onions:
- 1 tablespoon unsalted butter
- Half a medium onion, very thinly sliced
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 cup bourbon
- 1 teaspoon spicy brown mustard
- 1/2 teaspoon Worcestershire sauce
Bacon-Wrapped Asparagus
By tulawdog
1) Preheat the oven to 400F
- 6 stalks of fresh thin stalk asparagus for every bundle you'd like to make (I used 36 total)
- 1 strip of bacon for every bundle you'd like to make (I used 6 total)
- Garlic Powder
- Salt
- Pepper
- Olive oil (enough for a drizzle of all the bundles)
- Toothpicks
Roasted Garlic Mac and Cheese
By tulawdog
To roast the garlic, preheat the oven to 350˚ F
- 1 head garlic
- 1 tsp. olive oil
- 12 oz. dry pasta
- 3 tbsp. unsalted butter
- 3 tbsp. all-purpose flour
- 3 cups milk
- 1/4 tsp. dried parsley
- 1/4 tsp. cayenne pepper
- 8 oz. garlic cheddar or white cheddar cheese, shredded
- 4 oz. crumbled garlic and herb boursin cheese, divided
- Salt and pepper
- Snipped chives, for garnish (optional)
Cheese Enchiladas with Chili Con Carne
By tulawdog
In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start ...
- For the Chili Con Carne:
- 6 dried ancho chiles, stems and seeds removed
- 1 tablespoon vegetable oil or lard
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1/2 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 pound ground beef
- 2 cups beef broth
- Salt, black pepper, and cayenne, to taste
- For the Enchiladas
- 1 tablespoon vegetable oil or lard
- 12 corn tortillas
- 4 cups grated cheddar cheese (16 ounces)
- 1/2 medium yellow onion, diced
Spaghetti with Crushed Black Pepper and Pecorino Cheese
By tulawdog
Bring a big pot of salted water to the boil
- 2 tablespoons whole black peppercorns, or more to taste
- 1 pound spaghetti
- salt for the pasta water
- 1 1/2 cups Pecorino-Romano, freshly grated, or more to tast