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Recipes
Cranberry Chutney
By cirql8or
Recipe courtesy Tyler Florence, 2008
- 2 cups fresh cranberries
- 1/2 cup full-body red wine
- 1/4 cup sugar
- Freshly ground black pepper
Spicy Cherry Ribs
By cirql8or
Recipe courtesy Guy Fieri, 2007
- 2 teaspoons yellow mustard
- 2 pork rib racks (St. Louis style spare ribs)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 recipe Spicy Cherry Glaze, recipe follows
- 2 tablespoons scallions, chopped
- 1 teaspoon sesame seeds
Caffe L'Orange
By cirql8or
Recipes written by Danny Boome - All rights reserved by Crash Bang Boome Production LLC
- 1 1/2 cups brewed coffee
- 1/4 cup orange liqueur
- 1/4 cup Irish cream liqueur
- Ice cubes
- Orange peels, for garnish
Grilled Pizza Brushed with Butter, Cinnamon, Sugar and Star Anise, served with Chocolate Sauce
By cirql8or
Recipe courtesy Bobby Flay
- 1/2 recipe Pizza Dough, rolled into 1 (10-inch) rounds, recipe follows or 1 store-bought pizza dough
- 3 tablespoons canola oil
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground star anise
- 1/2 stick unsalted butter, at room temperature
- Good quality chocolate sauce, heated (recommended: Fran's)
- 2/3 cup lukewarm water (105 degrees F to 115 degrees F)
- 2 1/2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 2 tablespoons olive oil, plus additional for oiling bowl
- 1 3/4 to 2 cups all-purpose unbleached flour
- 1/4 cup finely ground yellow cornmeal
- 2 teaspoons coarse salt
Ginger Snaps
By cirql8or
Recipe courtesy Alton Brown, 2008
- 9 1/2 ounces all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground clove
- 1/2 teaspoon kosher salt
- 7 ounces dark brown sugar
- 5 ounces unsalted butter, room temperature
- 3 ounces molasses, by weight
- 1 large egg, room temperature
- 2 teaspoons finely grated fresh ginger
- 4 ounces finely chopped candied ginger
Hattie's Southern Fried Chicken
By cirql8or
Recipe courtesy Hattie's Restaurant, Executive Chef Jasper Alexander
- 1 (3 1/2 pound) chicken, cut into 8 pieces, rinsed and patted dry
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 3 cups all-purpose flour
- 1 cup vegetable oil, for frying
Bolognese Sauce
By cirql8or
In a large skillet, heat the oil over medium heat
- 1/4 cup olive oil
- 1 medium onion, minced
- 2 garlic cloves, minced 1 celery stalk, minced
- 1 carrot, peeled and minced
- 1 lb. ground beef chuck
- 1 (28 oz.) can crushed tomatoes
- 1/4 cup chopped fresh flat-leaf parsley
- 8 fresh basil leaves, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup grated Parmesan cheese
Graham Cracker Pie Crust
By cirql8or
Recipe courtesy chef Donald Link at Cochon in New Orleans
- 8 ounces butter
- 2 ounces light brown sugar
- 2 ounces granulated sugar
- 2 ounces honey
- 10 ounces all-purpose flour
- 3 ounces whole-wheat flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
Chicken with Orange-Sage Sauce with Herbed Cheese-Stuffed Bread Twists
By cirql8or
Recipe courtesy Robin Miller, 2007
- 1 (11-ounce) container refrigerated breadsticks
- 2 tablespoons herbed cheese, divided (recommended: Boursin)
- 1 egg white
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 6 boneless skinless chicken breast halves (about 5 ounces each)
- 1 cup orange juice
- 2 teaspoons Dijon mustard
- 2 teaspoons cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
Cheesy Penne
By cirql8or
Recipe courtesy Claire Robinson
- 4 cups fresh penne pasta
- 1/2 cup milk
- 2 teaspoons Dijon mustard
- 3/4 cup heavy cream
- 4 ounces aged English white Cheddar, grated
- Kosher salt
- Fresh finely ground black peppercorns