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Recipes
Balsamic Roasted Onions
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 3 sweet onions
- 1 cup light balsamic salad dressing (recommended: Newman's Own)
- 2 tablespoons fresh tarragon leaves, lightly chopped
- 1 teaspoon crushed garlic (recommended: Christopher Ranch)
- Olive oil cooking spray
- Salt and freshly ground black pepper
Fried Chicken with Ancho Honey
By cirql8or
Recipe courtesy Bobby Flay
- 1 quart buttermilk, plus 2 cups
- Kosher salt
- 2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
- 2 chickens (3 to 4 pounds each), cut up into 8 pieces each
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 2 teaspoons cayenne pepper
- Freshly ground black pepper
- Peanut oil, for deep-frying
- Ancho honey, recipe follows
- 1 cup honey
- 2 tablespoons ancho chili powder
- Salt
Crouton Salad
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 1/2 (8-ounces) loaf rosemary bread, cut into 1/2-inch cubes* see Cook's Note
- Olive oil, for drizzling
- 3 cups packed arugula
- 1/3 cup toasted pine nuts
- 1/4 cup Citrus-Herb Sauce, see Roasted Citrus-Herb Game Hen recipe
- Salt and freshly ground black pepper
Sunny's Highball Tiramisu
By cirql8or
Recipe courtesy Sunny Anderson
- 6 tablespoons instant espresso powder (recommended: Medaglia D'Oro)
- 1 cup water, room temperature
- 8 ounces whiskey (recommended: Seagram's 7)
- 4 ounces mascarpone cheese
- 1/2 teaspoon vanilla extract
- 3/4 cup heavy cream, room temperature
- 1/4 cup sugar
- 8 ounces bittersweet chocolate, shaved
- 30 to 35 ladyfingers
- Special equipment: 6 highball glasses
Beef Swellington
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1 bone-in rib-eye steak (about 2-inches thick)
- Salt and freshly ground black pepper
- 1 sheet puff pastry, thawed
- 1/2 cup English mustard (recommended: Colman's Mustard)
- 1 egg
- 1 tablespoon olive oil
- Sauteed Wild Mushroom Sauce, recipe follows
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 sprig fresh thyme, leaves chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup heavy cream
- 2 teaspoons English mustard (recommended: Colman's Mustard)
Grilled BBQ Potato Skins
By cirql8or
Recipe courtesy The Neelys
- 3 russet potatoes, scrubbed
- 4 slices cooked bacon, crumbled
- 2 tablespoons butter, melted
- 1 clove garlic, minced
- 3/4 cup Cheddar
- 1/2 cup barbecue sauce, warm
- 1/2 pound pulled pork
- Sour cream, for topping
- 2 tablespoons snipped chives, for garnish
Beef Bourbon Y'all
By cirql8or
Recipe courtesy Paula Deen
- 2 tablespoons vegetable oil
- 3 pounds beef chuck, cut into 2-inch cubes
- House Seasoning, recipe follows
- 1/2 cup diced green bell pepper
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup bourbon
- 1 (15-ounce) can diced tomatoes with their juice
- 2 to 3 cups beef stock
- 1 cup corn kernels
- 1 cup green beans, trimmed and cut in 1/2
- 2 cups quartered new red potatoes
- Salt and pepper
Cape Fear Punch
By cirql8or
Recipe courtesy Alton Brown, 2009
- 750 ml rye whiskey
- 750 ml water
- 1/2 cup Demerara sugar
- 3 bags green tea
- 375 ml rum
- 375 ml Cognac
- 4 whole lemons
- 2 small oranges, thinly sliced
- 4 small lemons, thinly sliced
- 2 (750 ml) bottles sparkling wine or Champagne
- 1 liter seltzer or sparkling water
- Ice block
- Freshly grated nutmeg
Fried Asparagus with Creole Mustard Sauce
By cirql8or
Recipe courtesy Paula Deen
- 1 pound fresh asparagus
- 1 cup all-purpose flour
- 1 cup whole buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- 1 1/2 cups self-rising cornmeal mix
- 1 tablespoon Cajun seasoning
- Peanut oil, for frying
- Creole Mustard Sauce, recipe follows
- 1/4 teaspoon Creole seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 tablespoons Creole mustard
- 2 teaspoons dry ranch dressing mix
- 1 teaspoon lemon juice
- 3 teaspoons hot sauce
- 2/3 cup sour cream
- Salt
Frozen Key Lime Pie
By cirql8or
Recipe courtesy Robin Miller 2007
- 1 (8-ounce) container nondairy whipped topping, thawed slightly
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 (6-ounce or 9-inch) prepared graham cracker pie crust
- Freshly grated lime zest, for sprinkling