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Recipes
Grilled Potatoes
By cirql8or
Recipes courtesy Paula Deen
- Large Idaho or russet potatoes, cut into 3/4-inch slices
- 1/2 stick melted butter
- 1/2 teaspoon House Seasoning, recipe follows
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
By cirql8or
Recipe courtesy Michael Chiarello
- 1 stick unsalted butter
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 5 large eggs, lightly beaten
- 2 1/2 cups heavy cream
- 12 croissants
- 1/2 cup raisins
- 3/4 cup bittersweet chocolate, roughly chopped small
Barbecued Short Ribs of Beef - Tira de Asado
By cirql8or
Recipe courtesy Daisy Martinez
- 4 pound beef short ribs, cut across the ribs into 1 1/2-inch thick slices
- Kosher or fine sea salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- Tomatillo Salsa, recipe follows
- 1 pound fresh tomatillos
- 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
- 3 cloves garlic
- 1/2 packed cup coarsely chopped cilantro leaves
- 1/2 jalapeno (seeds and all if you like heat)
- 1/2 lime, juiced
- Kosher or fine sea salt
Salad of Winter Greens
By cirql8or
Recipe courtesy Alex Guarnaschelli
- 1 tablespoon bourbon
- 3 medium apples (McIntosh, if available) washed, cheeks removed and cut into 1/2-inch thick slices
- 3/4 cup pecan halves
- Kosher salt
- 3/4 cup extra-virgin olive oil
- 3 tablespoons cider vinegar
- Freshly cracked black pepper
- 2 heads radicchio, cores removed, leaves removed, torn into bite-size pieces and washed and dried
- 1 head arugula leaves, washed and dried
- 1 head chicory, stems removed, washed and dried
- 1 head escarole leaves, torn into bite-size pieces, washed and dried
- 2 heads endive, bottoms removed and the leaves halved lengthwise
Perky Pear Pound Cake
By cirql8or
Recipe courtesy Scott Ferguson
- 1 cup unsalted butter, room temperature, plus more for pan
- Flour, for pan
- 2 cups sugar
- 6 eggs
- 3 1/2 cups sifted cake flour
- 3 ripe pears, peeled, cored, and grated
- 1 tablespoon pure vanilla bean paste (recommended: Nielsen-Massey)
- 2 tablespoons candied ginger puree (recommended: Royal Pacific)
- 1/2 cup pear brandy, divided
- Pear preserves, heated and strained, for garnish
- Chocolate Glaze, recipe follows
- Marzipan pears with candied ginger leaves, for garnish, optional
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 4 ounces dark chocolate (recommended: Guittard)
- 5 tablespoons unsalted butter
- 1/2 cup confectioners' sugar
Rolled Chicken Sandwich with Arugula and Parsley Aioli
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 1/2 cup lightly packed baby arugula
- 1/2 cup lightly packed fresh flat-leaf parsley
- 1 anchovy fillet
- 2 teaspoons chopped fresh chives
- 1 small garlic clove, coarsely chopped
- 1/4 cup mayonnaise
- 1/2 cup lowfat plain yogurt
- 1 teaspoon white wine vinegar
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
- 4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
- 1 1/3 cups baby arugula
Coconut Madeleines
By cirql8or
Copyright 2005, Barefoot in Paris, All Rights Reserved
- 1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
- 3 extra-large eggs, at room temperature
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup sweetened shredded coconut
- Confectioners' sugar, optional
Brisket with Carrots and Onions
By cirql8or
2001, Barefoot Contessa Parties!, All Rights Reserved
- 6 to 7 pounds beef brisket
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced garlic (4 cloves)
- 2 teaspoons dried oregano leaves
- 1 pound carrots, peeled and cut into 2-inch chunks
- 8 stalks celery, cut into 2-inch chunks
- 6 yellow onions, peeled and sliced
- 6 fresh or dried bay leaves
- 1 (46-ounce) can tomato juice
Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 4 medium sweet potatoes, peeled and cut into chunks
- Salt
- 4 bone-in pork chops, 1-inch thick
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 large onions, yellow or red, thinly sliced
- 2 Gala or Golden Delicious apples, thinly sliced
- 2 tablespoons finely chopped fresh thyme leaves
- 1 lemon
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup apple cider
- 2 cups chicken stock
- 2 rounded tablespoons orange marmalade
Pecan Shortbread
By cirql8or
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3/4 pound unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups small diced pecans