Cirql8or's profile page
Recipes
Dinner Spanakopitas
By cirql8or
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1/4 cup good olive oil
- 1 cup chopped yellow onion
- 3 scallions, white and green parts, chopped
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces)
- 3 tablespoons toasted pine nuts
- 24 sheets frozen phyllo dough, defrosted
- 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling
Grilled Corn Salad with Lime, Red Chili and Cotija
By cirql8or
Recipe courtesy Bobby Flay, 2008
- 8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
- Canola oil
- Salt and freshly ground black pepper
- 1/4 cup creme fraiche
- 2 limes, juiced and 1 zested
- 1 tablespoons ancho chili powder
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup grated cotija cheese
Southern Driver
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 1 sugar cube
- 1 teaspoon water
- 1 dash bitters
- 1 shot whiskey
- 1 shot flavored whiskey (recommended: Southern Comfort)
- Splash orange juice
- Ice cubes
- Orange slice, for garnish
- Maraschino cherry, whole, for garnish
Throwdown's Country Captain Chicken
By cirql8or
Recipe courtesy Bobby Flay
- 3 tablespoons ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground fennel
- 2 teaspoons ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground chili de arbol
- 1 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1/4 cup finely diced Spanish onion
- 2 cups long-grain rice
- 1 (13-14 ounce) can unsweetened coconut milk
- 1 cup water
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 green onions, thinly sliced
- 2 teaspoons canola oil
- 6 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 1/2 cups all-purpose flour
- Salt and freshly ground black pepper
- 8 bone-in chicken thighs, skin removed
- 1 medium Spanish onion, halved and thinly sliced
- 1 large bell pepper, halved, seeded and thinly sliced
- 2 cloves garlic, thinly sliced
- 1/2 serrano chile, finely diced
- 2 heaping teaspoons Mesa curry mix, recipe above
- 1 cup dry white wine
- 2 cups homemade chicken stock
- 1 (28-ounce) can plum tomatoes, drained well and coarsely chopped
- Scant 1/4 cup currants or raisins
- 1 1/2 tablespoons chopped fresh thyme leaves
- Honey
- 1/3 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
- Slivered almonds, lightly toasted and chopped
- Coconut Rice with Green Onions, recipe above
- Combine all the spices in a small bowl.
Crispy Potato Cake
By cirql8or
Recipe courtesy Melissa D'Arabian
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 large russet potatoes, peeled and grated
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly chopped parsley leaves
Pete's "Rubbed and Almost Fried" Turkey Sandwich
By cirql8or
Recipe courtesy Panini Pete's, Fairhope, AL
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly cracked black pepper
- Focaccia bread, about 10-inches square
- 3 tablespoons Dijon mustard
- 1 pound thinly sliced Pete's Almost Fried Turkey, recipe follows
- 3 tablespoons thinly sliced roasted red pepper
- 8 ounces fresh mozzarella, sliced
- 2 cups mixed baby greens
- 3 tablespoons Key Lime Garlic Mayonnaise, recipe follows
- 1/4 cup roughly chopped garlic
- 1/4 cup roughly chopped fresh rosemary leaves
- 3 tablespoons roughly chopped fresh sage
- 2 lemons, zest finely grated
- 1/4 cup kosher salt
- 3 tablespoons freshly ground black pepper
- 3 pounds boneless, skinless turkey breast
- Oil, for frying
- 1 *1 large egg
- 2 tablespoons Dijon mustard
- 2 tablespoons minced garlic
- Juice of 2 key limes and zest of 1
- Kosher salt and freshly ground black pepper
- 2 cups vegetable oil
Lemon Curd Tart with Summer Berries and Berry Coulis-Whipped Cream
By cirql8or
Recipe courtesy Chef Jeff Brown of Bouchon in Santa Barbara
- 4 cups all-purpose flour
- 8 ounces unsalted butter
- 1 teaspoon salt
- 2/3 cup chilled water
- 10 whole eggs
- 10 egg yolks
- 2 1/2 cups sugar
- 2 cups fresh lemon juice
- 5 lemons, finely zested
- 1 teaspoon salt
- 2 1/2 pounds unsalted butter
- 1 pound fresh berries
- 1/2 cup water
- 1/4 cup sugar
- 1 pound fresh berries
- 2 tablespoons berry coulis
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 4 tablespoons berry coulis
Roasted Thick Potato Chips
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 2 large Idaho potatoes, scrubbed
- 1/3 cup extra-virgin olive oil, for brushing potatoes
- 2 sprigs rosemary, leaves finely chopped
- 2 tablespoons grill seasoning
French Brie and Ham Baguette
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 1 (18 to 20-inch) baguette
- 1/3 cup peach or raspberry preserves
- 1 (6-ounce) package deli ham slices
- 1 (5-ounce) wedge brie, sliced, room temperature (recommended: Alouette)
Dry-Aged Standing Rib Roast with Sage Jus
By cirql8or
Recipe courtesy Alton Brown
- 1 (4-bone-in) standing rib roast, preferably from the loin end
- Canola oil, to coat roast
- Kosher salt and freshly ground pepper, to cover entire roast
- 1 cup water
- 1 cup red wine
- 4 fresh sage leaves