Cirql8or's profile page
Recipes
Man Coffee
By cirql8or
Recipe courtesy Alton Brown, 2009
- 24 fluid ounces filtered water
- 1/2 cup freshly ground coffee
- Pinch kosher salt
Apple Cider Shandy
By cirql8or
Recipe courtesy Giada De Laurentiis
- 4 (12-fluid ounce) bottles lager beer, chilled (recommended: Heineken)
- 1 (25.4-fluid ounce) bottle sparkling apple cider, chilled
Fillet of Beef Bourguignonne
By cirql8or
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 1 (3-pound) filet of beef, trimmed
- Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
- 3 to 4 tablespoons good olive oil
- 1/4 pound bacon, diced
- 2 garlic cloves, minced
- 1 1/2 cups good dry red wine, such as Burgundy or Chianti
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 sprig fresh thyme
- 1/2 pound pearl onions, peeled
- 8 to 10 carrots, cut diagonally into 1-inch-thick slices
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)
Summer Corn Fettuccine
By cirql8or
Recipe courtesy Rachael Ray
- Salt
- 1 pound fettuccine
- Extra-virgin olive oil, for drizzling
- 6 slices smoky bacon, chopped
- 6 ears corn on the cob, shucked
- 3 shallots, finely chopped
- 1 small red bell pepper, seeded and chopped
- Freshly ground black pepper
- 1 cup half-and-half or cream - whatever you put in your morning coffee
- 1/2 cup chicken stock or dry white wine
- 2 tablespoons chopped fresh thyme leaves
- A few dashes hot sauce or 1 or 2 pinches cayenne pepper
- 1 cup grated Parmigiano-Reggiano or Pecorino Romano
- 1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves
Boston Brown Bread
By cirql8or
Recipe courtesy Alton Brown, 2009
- Nonstick spray
- Boiling water
- 2 1/2 ounces whole wheat flour
- 2 1/2 ounces rye flour
- 2 1/2 ounces cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground allspice
- 6 ounces molasses, by weight
- 8 1/2 ounces buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- Special equipment: 2 empty (26.5-ounce) metal cans
Slacker Jacks
By cirql8or
Recipe courtesy Alton Brown, 2006
- 3 ounces popped popcorn, approximately 3 quarts
- 1 cup salted peanuts
- 4 ounces unsalted butter
- 16 ounces dark brown sugar, approximately 2 cups
- 1/4 cup dark corn syrup
- 1/2 teaspoon pure vanilla extract
Grilled Steak Salad, Caesar Style
By cirql8or
Recipe courtesy Emeril Lagasse, 2004
- 2 pounds beef tenderloin fillet tips, cut into 1 1/2-inch cubes
- 1/4 cup red wine vinegar
- 1/4 cup red wine
- 1/2 cup olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon Essence, plus more for sprinkling, recipe follows
- 1 tablespoon soy sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon freshly ground black pepper
- 12 (1/4-inch-thick) slices French or Italian bread
- 1/4 cup olive oil
- 6 (8-inch) bamboo skewers, soaked in warm water for 30 minutes
- 4 large heads romaine lettuce, torn into pieces
- 1 recipe Creamy Parmesan Dressing, recipe follows
- 4 ounces shaved Parmigiano-Reggiano
Butter Pound Cake
By cirql8or
1. Position a rack in the center of the oven and heat the oven to 350 degrees F
- 10 ounces (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
- 10-1/4 ounces (2-1/2 cups) cake flour or 11 ounces (2-1/3 cups) unbleached all-purpose flour; more for the pan
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1-3/4 cups granulated sugar
- 2 large egg yolks, at room temperature
- 3 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 1-1/2 teaspoons pure vanilla extract
Farmer's Cheese with Honey, Raisins, Cinnamon and Toasted Walnuts
By cirql8or
Recipe courtesy Dave Lieberman
- 1/2 cup toasted walnuts
- 1 pound farmer's cheese
- 2 tablespoons honey
- 1/2 cup raisins
- A couple dashes cinnamon
- A couple pinches salt
- Crackers or bread, for serving
Sandra's Egg Nog
By cirql8or
In a punch bowl, combine eggnog, dark rum and white chocolate liqueur
- 2 (1-quart) containers store bought eggnog
- 2 cups dark rum
- 2 cups white chocolate liqueur
- Pumpkin pie spice, garnish