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Recipes
Arugula Endive Salad with White Wine Vinaigrette
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 tablespoons white wine
- 2 tablespoons lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces arugula
- 2 heads of endive, chopped
- 1/3 cup toasted walnuts
Hot and Sticky Wings
By cirql8or
Recipe courtesy Sandra Lee
- 3 pounds chicken wings
- 1/4 cup ketchup
- 1 (18-ounce) jar apricot-pineapple preserves (recommended: Smuckers)
- 2 tablespoons citrus herb seasoning
- 2 tablespoon dried oregano
- 1 tablespoon chili seasoning
- 1 jalapeno, finely diced
Lonestar State Cheesecake
By cirql8or
Recipe adapted from Christina Common Tuchsen by Sunny Anderson, 2008
- 2 cups cinnamon graham cracker crumbs
- 6 to 8 tablespoons butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups sugar, plus
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 4 eggs, beaten
- 2 cups sour cream
- 1 pint blueberries
- 1 pint strawberries, sliced
Margarita Pops
By cirql8or
Recipe courtesy Ingrid Hoffmann, 2008
- 1/2 cup tequila
- 6 lime all-fruit frozen pops (recommended: Froz Fruit)
- Margarita salt or kosher salt
Coupe Rossini
By cirql8or
Recipe courtesy McCall Catering
- 1 cup heavy cream
- 2 teaspoons powdered sugar
- 2 ounces mascarpone
- 1 teaspoon pure vanilla extract
- 2 cups strawberries
- Granulated sugar
- 4 ladyfingers
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 4 scoops strawberry sorbet
- 4 chocolate cigarettes
- 4 puff dough pencils
- 4 white chocolate rings
- 4 mint tips
Jan Birnbaum's Roasted Chicken on Summer Greens with Corn
By cirql8or
Recipe courtesy Michael Chiarello
- 2 tablespoons balsamic vinegar
- 2 tablespoons Champagne vinegar
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 large shallot, minced
- 1/2 bunch tarragon, leaves finely chopped
- 2 cups extra-virgin olive oil
- 2 tablespoons melted bacon fat
- Salt and freshly ground black pepper
- 1 (4 to 6-pound) chicken
- 2 tablespoons Seasoning Mix, recipe follows
- 1 medium onion, cut into thirds
- 2 bay leaves, broken up
- 2 sprigs rosemary
- 1 head garlic, peeled and smashed
- 1 lemon, cut into eighths
- Big pinch freshly ground nutmeg
- 20 whole black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons extra-virgin olive oil
- 1 cup rice flour (all-purpose flour may be substituted)
- Salt and freshly ground black pepper
- 12 small fresh shucked oysters
- 10 tablespoons canola or peanut oil
- 1 tablespoon butter
- 1 cup corn kernels
- 1 1/2 cups canned piquillo peppers or roasted red peppers, diced
- 4 green onions, green part only, chopped
- 2 tablespoons chopped parsley leaves
- 8 cups arugula
Toasted Peasant Bread
By cirql8or
Recipe courtesy Tyler Florence
- 1 loaf peasant bread, sliced into 1/2-inch pieces
- Extra-virgin olive oil
- 4 garlic cloves, halved
- Chopped parsley leaves
Gordon and Gary's Pesto Chicken Quesadillas
By cirql8or
Recipe courtesy Gordon Carbone and Gary Sunbury
- Fresh basil leaves
- 1 clove garlic
- Roasted almonds
- Parmesan cheese
- Olive oil
- Salt and freshly ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 boneless skinless chicken breast
- 1 flour tortilla
Semi-freddo Cookies and Cream with Salted Caramel
By cirql8or
Recipe courtesy Tyler Florence
- 4 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons pomegranate molasses
- 15 gingersnap cookies
- 1 cup sugar
- 1/4 cup water
- 1/2 stick butter
- 2 teaspoons kosher salt
Florence Fizzy
By cirql8or
Recipe courtesy Sandra Lee
- 2 ounces peach nectar, chilled
- 2 ounces peach vodka, chilled
- 2 ounces Prosecco, chilled
- Sliced peach, for garnish