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Recipes
Yogurt Marinated Grilled Chicken with Harissa
By cirql8or
Recipe courtesy Alex Guarnaschelli I love what the yogurt does to tenderize and add richness to the chicken
- 1/4 cup whole milk yogurt
- 1 (1 to 2-inch) knob fresh ginger, peeled and grated
- 1 teaspoon ground cumin
- 1 teaspoon red chili flakes
- Kosher salt
- 1 whole chicken, cut in 1/2
- 2 tablespoons extra-virgin olive oil
- Vegetable oil
- 1 lemon, halved
- Harissa, recipe follows
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 2 tablespoons paprika
- 1 teaspoon red chili flakes
- 3 cloves garlic, peeled
- 1 red bell pepper
- Sea salt
- Lemon
- 2 tablespoons extra-virgin olive oil, plus more to coat the top of the harissa
Crispy Open-Faced Quesadillas
By cirql8or
Recipe courtesy Melissa d'Arabian
- 2 large (10-inch) flour tortillas
- 2 tablespoons vegetable oil
- Kosher salt
- 1/4 cup sour cream
- 1 lime, zested and juiced
- 1/2 teaspoon ground cumin
- Freshly ground black pepper
- 1 1/2 cups shredded Cheddar
Pancetta Balsamic Vinaigrette
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 tablespoon olive oil
- 2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary leaves
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sugar
- 1/2 cup extra-virgin olive oil
Double Chocolate Malted Tart
By cirql8or
Recipe courtesy Aida Mollenkamp
- 8 tablespoons (1 stick) unsalted butter
- 1 1/2 cups chocolate wafer cookies crumbs (recommended: Nabisco Famous Wafers)
- 11 ounces milk chocolate, finely chopped
- 2/3 cup heavy cream
- 1/3 cup malted powder (recommended: Carnation Malted Milk)
Eggnog Russian
By cirql8or
"This is my holiday version of a white Russian
- 1/2 (1.5 fluid ounce) jigger spiced rum
- 1 (1.5 fluid ounce) jigger coffee flavored liqueur
- 3/4 cup eggnog
- 1 pinch ground nutmeg
Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sauce
By cirql8or
Recipe courtesy Paula Deen
- 2 dozen Krispy Kreme donuts
- 1 (14-ounce) can sweetened condensed milk (not evaporated)
- 2 (4.5-ounce) cans fruit cocktail (undrained)
- 2 eggs, beaten
- 1 (9-ounce) box raisins
- 1 pinch salt
- 1 or 2 teaspoons ground cinnamon
- Butter Rum Sauce, recipe follows
Blackberry-White Chocolate Fool with Toasted Hazelnuts
By cirql8or
Recipe courtesy Bobby Flay
- 4 cups fresh blackberries
- 1/4 cup sugar, plus 3 tablespoons
- 1/4 cup cassis
- 1 1/2 cups very cold heavy cream
- 3 ounces white chocolate, melted
- 1/4 cup hazelnuts, toasted and chopped
- Mint leaves, for garnish
Kentucky Lemonade
By cirql8or
Recipe courtesy Sandra Lee
- 1 shot whiskey (recommended: Jack Daniels)
- 2 tablespoons frozen lemonade concentrate, thawed
- 5 ice cubes
- 1 cup lemon-lime soda
- Maraschino cherries, for garnish
Spiced Rubbed Pork Tenderloin with Root Beer Reduction
By cirql8or
Recipe courtesy Robert Irvine
- 3 teaspoons ancho chili powder
- 2 teaspoons brown sugar
- 3 teaspoons grated dark chocolate
- 2 teaspoons ground coffee
- 1 (2 to 3-pound) pork loin
- 3 teaspoons stone-ground mustard
- 3 tablespoons grapeseed oil, plus more if needed
- 1 white onion, diced
- 1/4 cup chicken stock
- 1 cup root beer
- 1/4 cup apple juice
- 1/4 cup sour cream
- 1/4 cup unsalted butter
- Salt and freshly ground black pepper
Horseradish Crusted Prime Rib with Peppercorn Sauce
By cirql8or
Recipe courtesy Robert Irvine
- 2 cups panko bread crumbs
- 1/4 cup prepared horseradish
- 1/2 cup freshly chopped chives
- 4 teaspoons freshly chopped tarragon leaves
- 4 teaspoons freshly chopped rosemary leaves
- 1 cup stone-ground mustard
- 1 (10-pound) whole prime rib, boneless
- Cooking spray, butter or oil
- 1/4 cup canola oil
- 1 white onion, finely diced
- 1 (3 to 4-ounce) can green peppercorns, drained
- 1 cup brandy
- 2 cups beef stock
- 1/2 cup heavy cream
- 4 tablespoons freshly chopped parsley leaves
- Salt