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Recipes
Pound Cake
By cirql8or
Recipe courtesy Alton Brown, 2009
- 16 ounces cake flour, plus 2 tablespoons
- 16 ounces sugar
- 9 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Hot Tamales
By cirql8or
Recipe courtesy Alton Brown, 2009
- 1/4 cup chili powder
- 2 tablespoons kosher salt
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 1/2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 teaspoon freshly toasted and ground cumin seed
- 2 pounds Boston butt meat, untrimmed
- 1/2 cup vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 4 to 5 dozen dried corn husks
- 2 pounds yellow cornmeal, approximately 6 cups
- 1 1/2 tablespoons kosher salt
- 1 tablespoon baking powder
- 7 1/2 ounces lard, approximately 1 cup
- 3 to 4 cups reserved cooking liquid
Low Country Cookies
By cirql8or
Recipe courtesy Paula Deen
- 1 (16-ounce) box graham crackers
- 12 tablespoons (1 1/2 sticks) butter
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1 cup chopped pecans
- 1 cup or 3 (1/2-ounce) cans shredded coconut
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 4 tablespoons (1/2 stick) butter
- 3 tablespoons milk
Emeril's Eggnog
By cirql8or
Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together
- 8 large eggs, 2 separated
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- 3/4 cup bourbon, optional
- 1/4 cup brandy, optional
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
Meatloaf Supreme
By cirql8or
Preheat oven to 350 degrees
- 1 envelope Beefy Onion Recipe and Soup Mix
- 2 pounds ground beef
- 2 eggs
- 3/4 cup dry bread crumbs
- 1/4 cup water
- 2/3 cup ketchup, plus additional for topping
Braised Chicken with Mushrooms and Almonds
By cirql8or
Recipe courtesy Anne Burrell, 2008
- Extra-virgin olive oil
- 8 chicken thighs
- Kosher salt
- 1/2 pound pancetta, cut into 1/2-inch dice
- 2 large onions, julienned
- Pinch crushed red pepper flakes
- 4 cloves garlic, smashed
- 2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
- 2 cups dry white wine
- 4 to 6 cups chicken stock
- 1 bundle thyme
- 4 bay leaves
- 1/2 cup whole blanched almonds, toasted
- Sauteed Haricots Verts, recipe follows
- Chopped chives, for garnish
- 1/2 pound haricots verts (baby string beans), stem ends removed
- Extra-virgin olive oil
- 2 garlic cloves, smashed
- Pinch crushed red pepper flakes
- Kosher salt
Whole Roasted Chicken with Homemade Tapenade
By cirql8or
Recipe courtesy Alex Guarnaschelli
- 1 whole chicken, about 3 1/2 to 4 pounds, gutted
- Kosher salt
- 1 lemon
- 4 to 5 thyme sprigs, for stuffing chicken
- 6 ounces or 3/4 cup pitted, green olives, plus more for stuffing chicken
- 6 ounces or 3/4 cup pitted black olives, preferably oil-cured, plus more for stuffing chicken
- 2 tablespoons canola oil
- 1 shallot, peeled and roughly chopped
- 1 to 2 teaspoons whiskey (recommended: Jack Daniels)
- 1/4 cup extra-virgin olive oil, plus 2 tablespoons if needed
- 2 to 3 tablespoons unsalted butter, softened
- Sea salt
Italian Breakfast Skewers
By cirql8or
Recipe courtesy Giada De Laurentiis
- 8 bamboo skewers, soaked in water for 30 minutes
- 1/2 pound sweet Italian sausage, cut into 2-inch pieces
- 1 red pepper, cored and cut into 1-inch squares
- 1/4 pound pancetta, cubed
- 1/2 cup pineapple cubes, fresh or canned
Roasted Corn Quesadillas
By cirql8or
Recipe courtesy Guy Fieri
- 1/4 cup chipotle peppers in adobo sauce, minced
- 1/2 lime, juiced
- 1 cup sour cream
- 3 ears white corn on the cob
- 2 tablespoons olive oil
- 1 jalapeno, seeded and minced
- 1/4 red onion, diced
- 1/2 cup black beans
- 2 Roma tomatoes, diced
- 2 tablespoons diced roasted red bell peppers
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 6 tablespoons freshly chopped cilantro leaves, divided
- 6 ounces Jack cheese, shredded
- 6 ounces Cheddar, shredded
- 8 medium flour tortillas
- 5 tablespoons, sliced scallions