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Recipes
Braised Short Ribs
By cirql8or
Recipe courtesy Anne Burrell
- 6 bone-in short ribs (about 5 3/4 pounds)
- Kosher salt
- Extra-virgin olive oil
- 1 large Spanish onion, cut into 1/2-inch pieces
- 2 ribs celery, cut into 1/2-inch pieces
- 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 cloves garlic, smashed
- 1 1/2 cups tomato paste
- 2 to 3 cups hearty red wine
- 2 cups water
- 1 bunch fresh thyme, tied with kitchen string
- 2 bay leaves
Corn Muffins with Bacon Bits and Cheddar Cheese
By cirql8or
Recipe courtesy Rachael Ray, 2008
- A drizzle extra-virgin olive oil
- 6 slices bacon, chopped
- 1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins
- 1 rounded teaspoon smoked sweet paprika
- 3 to 4 tablespoons finely chopped chives
- 1/3 pound brick sharp yellow Cheddar, chopped into 1/4-inch dice
Fettunta with Prosciutto
By cirql8or
2008, Ina Garten, All Rights Reserved
- 6 slices good French boule, sliced 3/4-inch thick
- 1 to 2 plump garlic cloves, peeled
- 1/2 cup good extra-virgin olive oil
- 1 1/2 ounces thickly sliced prosciutto, minced
- 1 1/2 ounces finely grated smoked mozzarella or good Parmesan
- 3 tablespoons minced fresh parsley leaves
Lemon Smashed Potatoes
By cirql8or
Recipe courtesy Tyler Florence
- 6 medium Yukon gold potatoes
- 2 to 3 cups heavy whipping cream
- 2 to 3 cups whole milk
- Kosher salt
- 2 lemons, zested
- Freshly ground black pepper
Lemon Drop & Strawberry Parfait with Yuzu Cream
By cirql8or
Top Chef: Just Desserts, Season 1, Episode 2
- Yuzu cream:
- ¼ cup Yuzu juice
- ½ cup Lemon juice
- 2/3 cup Sugar
- 4 Yolks
- 3 eggs
- 1 tablespoon Lemon zest
- 4 ounces butter, chilled
- Strawberry Gelee:
- 250 grams strawberry puree
- 125 grams sugar
- 6 sheets gelatin, bloomed
- Garnish:
- Strawberry lollipops
- 3 lemon lollipops crushed and baked in a 300 degree oven
Pineapple, Orange and Banana Smoothie
By cirql8or
In a blender, combine all ingredients
- 2 cups fresh pineapple chunks
- 2 bananas, peeled
- 1 orange, peeled
- 1 cup ice
- 1 Tbsp. ground flax seed and/or wheat germ (optional)
Flank Steak with Balsamic BBQ Sauce
By cirql8or
Recipe courtesy Bobby Flay
- 3 cups balsamic vinegar
- 4 tablespoons canola oil
- 1 medium Spanish onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 cup ketchup
- 1/3 cup water
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 canned chipotle chile in adobo, chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 tablespoon molasses
- Pinch salt and freshly ground black pepper, plus more for seasoning
- 1 (2-pound) flank steak
- 1 French baguette, sliced
- Olive oil
- Salt and freshly ground black pepper
- 1 cup grated Monterey jack cheese
Fruit Compote
By cirql8or
Copyright, 2005, Robin Miller, All rights reserved
- 1 bag frozen peaches
- 2 fresh plums, pitted and sliced
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
Tangy Chicken Steak
By cirql8or
Recipe courtesy Aaron McCargo Jr
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil, plus 2 tablespoons
- 1 tablespoon Dijon mustard
- 1 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 (6-ounces) boneless and skinless chicken cutlets
- 1 onion, diced
- 2 tablespoons minced garlic
- 2 tablespoons chopped chives
- 6 slices deli pepperoni
- 6 slices deli provolone
- 2 to 4 steak rolls, split and toasted
- 1/2 cup hot cherry pepper spread
Porchetta with Roasted Fingerlings
By cirql8or
Recipe courtesy Anne Burrell
- 1 bunch fresh rosemary, leaves finely chopped
- 1 bunch fresh sage, leaves finely chopped
- 20 garlic cloves, thinly sliced
- 1 tablespoon crushed red pepper flakes
- Extra-virgin olive oil
- 1 picnic shoulder of pork with the skin, bone removed
- Kosher salt and freshly ground black pepper
- 2 large Spanish onions, diced
- 10 garlic cloves, smashed
- 1 pound fingerling potatoes, cut lengthwise
- 2 pints Brussels sprouts, halved
- 1 celery root, cut in 1/2-inch dice
- 2 large carrots, peeled and cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 1 bottle dry white wine
- Kosher salt
- 1 bundle fresh thyme
- 10 bay leaves
- Extra-virgin olive oil
- 2 quarts chicken stock
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