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Recipes
Pork Tenderloin with Plum Sauce
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 2 teaspoons garlic salt (recommended: Lawry's)
- 2 teaspoons poultry seasoning (recommended: McCormick)
- 1 teaspoon ground black pepper
- 1 1/2 pounds pork tenderloin, rinsed and patted dry
- 2 tablespoons extra-virgin olive oil
- 1 cup white wine (recommended: Chardonnay)
- 1/2 cup Chinese-style plum sauce (recommended: Dynasty)
- 1 tablespoon cornstarch
German Chocolate Cake
By cirql8or
Recipe courtesy Guy Fieri, June 2008
- 2 cups ice
- 2 ounces citrus vodka
- 2 ounces hazelnut liqueur (recommended: Frangelico)
- 1 fresh lemon wedge
- 1 teaspoon sugar
Tarragon-Cream Chicken and Polenta Pot Pies
By cirql8or
Recipe courtesy Rachael Ray, 2007
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds chicken tenders, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 ribs celery with the greens, chopped
- Salt
- Freshly ground pepper
- 3 cups chicken stock, divided
- 1 cup cream, divided
- 1/2 cup quick cooking polenta, plus more, if needed*
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons
- 1 cup frozen peas
- 1 cup Gruyere cheese, grated
Blood Orange Mojito
By cirql8or
Recipe courtesy Emeril Lagasse, 2006
- 1 blood orange, cut into 32 pieces
- 32 fresh small basil leaves or mint leaves, reserve a few for garnish
- 16 teaspoons natural raw cane sugar (demerara sugar)
- 8 to 10 cups small ice cubes or chipped ice
- 8 tablespoons basil syrup, recipe follows, or simple syrup
- 2 cups light rum
- 2 cups seltzer water or sparkling water
- Sugar cane sticks, for garnishing
Gina's Spicy Potato Wedges
By cirql8or
Recipe courtesy The Neelys
- 3 large russet potatoes, peeled and cut into 8 wedges
- 1/4 cup butter, melted
- 1/4 cup olive oil
- 1 tablespoons seasoned salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon freshly chopped parsley leaves
- 3 tablespoons grated Parmesan, plus more for garnish
- Salt
Warm Shiitake Slaw
By cirql8or
Recipe courtesy Rachael Ray
- 3 tablespoons vegetable oil
- 1/2 pound shiitake mushrooms, stemmed and thinly sliced
- 3 to 4 cloves garlic, finely chopped
- 3/4 pound savoy or napa cabbage, shredded
- 3 tablespoons tamari sauce
- Freshly ground black pepper
- 1 lime, juiced
- Toasted sesame seeds, for garnish (sold already toasted in large shaker jars on Asian foods aisle)
Peacemaker
By cirql8or
Recipe courtesy Emeril Lagasse, originally appearing in Louisiana Real and Rustic, by Emeril Lagasse and Marcelle B
- 1 loaf French bread, about 15 inches long, cut lengthwise in 1/2
- 1/2 stick (4 tablespoons) butter, melted
- Pan-fried Oysters, recipe follows
- 4 tablespoons Creole Tartar Sauce, recipe follows, optional
- 1 cup shredded lettuce, optional
- 2 medium tomatoes, thinly sliced, optional
- 2 dozen shucked oysters, drained well
- Buttermilk, to cover oysters
- Hot sauce, to taste
- 2 tablespoons Rustic Rub seasoning
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- Vegetable oil, as needed for frying
- 1 egg*
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley leaves
- 2 tablespoons chopped green onions
- 1 cup olive oil
- 1/4 teaspoon cayenne
- 1 tablespoon Creole or whole-grain mustard
- 1 teaspoon salt
- *Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh,
Chefs Salad with Applewood Smoked Bacon Turkey and Tomato-Y French Dressing
By cirql8or
Recipe courtesy Robin Miller, 2007
- 1 head iceberg lettuce, chopped
- Cooked turkey tenderloin, diced, about 12 ounces
- 1 cup diced Cheddar
- 1 cup diced ham
- 1 cup shredded carrots
- 1/2 cup sliced black olives
- 1/4 cup diced red onion
- 2 hard boiled eggs, halved or quartered
- 1 (10-ounce) can condensed cream of tomato soup
- 1/2 cup reduced-sodium chicken broth or water
- 1/4 cup sherry vinegar
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- Salt and freshly ground black pepper
Fried German Potato Salad
By cirql8or
Recipe courtesy Guy Fieri
- 6 Yukon gold potatoes, medium size, cut into large dice
- 8 ounces thick sliced bacon, cut into pieces
- Canola oil
- Salt and freshly ground black pepper
- 1/2 red onion, diced
- 2 tablespoons capers, drained
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
Sweet Tea-Brined Fried Chicken on a "Biscone"
By cirql8or
Recipe courtesy Cheryl Day
- 1 quart cold water
- 2 gallon-size tea bags
- 1 cup sugar
- 1 lemon, quartered
- 1/3 cup kosher salt
- 6 chicken breasts, skinless and boneless
- Oil, for deep-fryer
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon coarsely ground black pepper, optional
- 1 teaspoon House Seasoning, recipe follows
- Buttermilk, for dredging
- 1 teaspoon hot sauce
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 1 egg
- 2 tablespoons milk
- Pinch salt
- 3 cups all-purpose flour, plus 2 tablespoons to toss onto dough before baking
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 3/4 teaspoon salt *optional for savory scones
- 1 teaspoon coarsely ground black pepper
- 1/2 cup cold butter, cut in cubes
- 1 1/2 cups cold buttermilk
- 1/2 cup grated sharp white Cheddar
- Egg wash
- 2 sticks softened butter
- 3 scallions, finely chopped