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Salt-Crusted Prime Rib with Star Anise-Shiitake Meat Jus

Salt-Crusted Prime Rib with Star Anise-Shiitake Meat Jus

By

Pre-heat large, roasting pan in a 550 degree oven

  • 1 cup Fleur de sel or gros sel
  • 1 tablespoon ground black peppercorn
  • 1 tablespoon ground white peppercorn
  • 1 tablespoon ground green peppercorn
  • Canola oil to cook and rub on prime rib
  • 1 10-15 pound prime rib, off the bone
  • 4 sliced shallots
  • 1 cup sliced shiitakes
  • 2 cups dry red wine
  • 4 cups veal stock and beef bouillon
  • 3 each star anise
  • 1 tablespoon dark soy sauce
  • 1 tablespoon minced thyme
  • 1 tablespoon butter
0/5 (0 Votes)

Red Chili

Red Chili

By

From LA Times Note: The chili is best made 1 day ahead to allow the flavors time to marry

  • 6 ancho chiles, stemmed and seeded
  • 2 guajillo chiles, stemmed and seeded
  • 3 dried New Mexico chiles, stemmed and seeded
  • 2 dried chipotle chiles (not packed in adobo sauce), stemmed and seeded
  • 3 cups boiling water
  • 6 1/2 pounds boneless chuck roast, trimmed and cut into bite-size pieces
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon plus 2 teaspoons ground cumin, more as desired
  • 1 tablespoon ground Mexican oregano, more as desired
  • 2 teaspoons ground coriander, more as desired
  • 3 poblano chiles
  • 3 jalapeno chiles
  • 1 pound thick-cut bacon, cut crosswise into 1/4 -inch strips
  • 3 large onions, diced
  • 2 tablespoons minced garlic (about 12 cloves)
  • 1 tablespoon achiote paste, optional
  • 1 (6-ounce) can tomato paste
  • 1 (12-ounce) bottle dark beer, preferably stout
  • 1 (28-ounce) can diced tomatoes
  • 6 cups beef broth, divided, more as desired
  • 2 teaspoons celery salt, more as desired
  • Tabasco (or another vinegar-based hot sauce), or cider vinegar
4.6/5 (16 Votes)

Baked Beans (Veg)

Baked Beans (Veg)

By

1. Soak beans in 6 cups of water overnight

  • 1.5 Cup dried kidney beans
  • 2 Medium onions, thinly sliced
  • 1 8 oz jar medium salsa
  • 1/3 Cup dark brown sugar
  • 3 Tablespoon yellow mustard
0/5 (0 Votes)

Chicken with herbed cornmeal dumplings

Chicken with herbed cornmeal dumplings

By

From LA times

  • 1 (5-pound) chicken
  • Salt
  • Pepper
  • 3 tablespoons olive oil
  • 2 cups diced onion, cut into small (1/4-inch) dice (about 1 large onion)
  • 1 cup diced carrots, trimmed (peeling optional) and cut into small (1/4-inch) dice (about 2 medium carrots)
  • 1 cup diced celery, trimmed and cut into small (1/4-inch) dice
  • 1/4 cup thinly sliced leek, cleaned and sliced crosswise into 1/8-inch strips (white and light green only, about 1/2 of 1 medium leek)
  • 1/2 cup dry white wine
  • 2 cloves garlic, smashed
  • 3 sprigs parsley
  • 2 sprigs thyme
  • 1 bay leaf
  • 10 cups water, plus 1/3 cup boiling water, divided
  • 1/2 cup cornmeal
  • 1 cup (4.25 ounces) flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1/4 cup milk, divided
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons chopped fresh herbs (such as tarragon, chives, thyme and parsley)
4.4/5 (16 Votes)

Dynasty Corn Pudding

Dynasty Corn Pudding

By

This recipe was featured in Parade magazine and is from Linda Evans of Dynasty Fame (hence the name)

  • 4 oz (1 stick) unsalted butter, melted, plus additional for greasing
  • 3 cups fresh corn kernels (from 4 to 5 ears), divided
  • 2 eggs
  • 1 cup sour cream
  • 9 oz Monterey Jack (or pepper Jack cheese), cut into 1/2-inch cubes
  • 1/2 cup cornmeal
  • 1 (4-oz) can whole green chiles, drained, patted dry, and cut into 1/2-inch pieces
  • 1/2 tsp salt
  • 1/2 cup grated Parmesan cheese (I prefer Parmigiano-Reggiano)
4.5/5 (27 Votes)

Eggplant Tagine

Eggplant Tagine

By

1. Heat oil in skillet over medium high heat

  • 2 Tablespoon olive oil
  • 1 Large sweet onion, peeled and thinly sliced
  • 4 cloves Garlic, minced
  • 12 baby eggplants, halved lengthwise
  • 2 Teaspoon coriander
  • 2 Teaspoon Cumin
  • 2 Teaspoon Honey
  • 1/2 Teaspoon red pepper flakes
  • 1 28 oz can chopped tomatoes
  • 1/4 Cup chopped cilantro
0/5 (0 Votes)

Grandma Louise's Tomato Sauce

Grandma Louise's Tomato Sauce

By

1. Place a heavy cast pan to heat up

  • 6 lb (2.7 kg) Beef or Heirloom tomatoes
  • 4 Star anise
  • 1 Vanilla pod
  • Sea salt & cracked black pepper to season
  • White sugar
  • 2 Sprig fresh thyme
  • 1-2 Bay leaves
  • Infusion
  • Fresh garlic
  • 28 gm bunch fresh basil
  • Extra virgin olive oil
4/5 (1 Votes)

Autumn Fool

Autumn Fool

By

This recipe was featured in LA Times and is from Roxana Jullapat of Cooks County

  • 1 cup pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups heavy cream
  • 1/2 cup dark brown sugar
  • 1 1/4 cups mascarpone
  • Prepared graham cracker crumbs
4.6/5 (13 Votes)

Basic Monkey Bread

Basic Monkey Bread

By

This recipe is for the dough preparation only

  • 1 package (2 1/4 teaspoons) active-dry yeast
  • 1 cup lukewarm milk (no hotter than 125 degrees)
  • Scant 3 1/3 cups (14 ounces) flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup (1 stick) softened butter
4/5 (1 Votes)

Persimmon Pudding

Persimmon Pudding

By

1. Heat oven to 325 degrees

  • 1 cup butter or shortening or butter-flavored Crisco
  • 2 scant cups sugar
  • 4 eggs
  • 1 quart ripe Hachiya persimmons (about 6 fruits), hulled and put through a food mill or ricer to remove seeds to make about 2 cups purée
  • 1 cup whole milk
  • 2 cups (8.5 ounces) flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups fine breadcrumbs
  • 3 teaspoons ground cinnamon
  • Whipped cream, chopped pecans, ice cream or other toppings, for garnish
0/5 (0 Votes)