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Recipes
Green Tea Pound Cake
By lindsayvk
1. Preheat oven to 340 degrees
- 2 large eggs
- 1 cup flour
- 2/3 cup sugar
- 1/2 cup butter
- 1 Tbsp Matcha or green tea powder
- 1/2 tsp. baking powder
Grilled Pork Tenderloin Roulade
By lindsayvk
Prepare grill to medium heat
- 1 (1 lb) pork tenderloin, trimmed
- 1/4 cup chopped shallots
- 1/4 cup crumbled goat cheese
- 3 Tbsp chopped walnuts, toasted
- 2 tsp chopped fresh thyme
Quick Corned Beef
By lindsayvk
Combine all the brine ingredients in a sauce pan and bring to a simmer, stirring until the salt and sugar are disso...
- 2 liters water
- 200 grams kosher salt
- 100 grams sugar
- 6 grams pink salt (1 teaspoon, optional, sold as DQ Cure #1, Instacure #1, Prague Poweder #1)
- 3 garlic cloves, minced
- 2 tablespoons/20 grams Pickling Spice
- 1 beef brisket or chuck roast, two-inches thick or thereabouts
- 10 grams Pickling Spice (1 tablespoon)
Chinese Noodles with Baked Sriracha Ribs
By lindsayvk
Sweet, spicy, and filled with the rich flavors of portobello, shiitake, and oyster mushrooms, this baby back pork r...
- RIBS:
- 2 (1.5 to 2.5-pound) racks of baby back ribs
- 1/2 teaspoon ginger powder
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons onion powder
- 1 tablespoon ground chili, such as ancho
- 1/2 teaspoon Kosher salt
- 1/2 cup packed brown sugar, divided
- 1 cup apple juice
- 1 (12-ounce) bottle of light-flavored beer
- GLAZE:
- 1/2 cup honey
- 1/2 cup Sriracha
- 2 1/2 tablespoons Asian chili sauce or sambal oelek, divided
- NOODLES:
- 1 tablespoon chili oil
- 1/4 cup sliced mixed mushrooms, such as portobello, shiitake, and oyster
- 1 small fresh red chili, thinly sliced
- 2 medium cloves garlic, thinly sliced
- 5 cups homemade or store-bought low-sodium chicken stock
- 12-ounces fresh or 8-ounces dried Chinese egg noodles
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh cilantro
Chicken and Penne in Vodka Cream Sauce
By lindsayvk
Prepare Garlic Bread: Adjust oven rack to upper-middle position and preheat oven to 400°F
- For The Garlic Parmesan Toast:
- 1 baguette, cut in half then halved lengthwise
- 8 tablespoons (4 ounces) unsalted butter
- 14 cloves garlic, minced or pressed through garlic press (about 1/4 cup)
- Kosher salt
- 3 ounces parmesan, grated (about 1 1/2 cups)
- 1/4 cup chopped fresh parsley leaves
- For The Pasta:
- 2 tablespoons unsalted butter
- 4 small shallots, minced (about 1/2 cup)
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 1 (28-ounce) can whole peeled tomatoes packed in juice
- 2 tablespoons tomato paste
- 1/2 teaspoon red chili flakes
- 6 tablespoons vodka
- 1 teaspoon granulated sugar
- 3/4 cup heavy cream
- 1 pound boneless, skinless, chicken breasts, sliced crosswise against the grain into 1/2-inch thick strips
- 1 pound dried penne pasta
- 1/3 cup chopped fresh basil leaves
Mom's Pan Potatoes
By lindsayvk
1. Preheat oven to 375 degrees
- 8-10 medium white potatoes
- 1/2 red onion, chopped
- 3-4 clove garlic, minced
- 1 stick butter
- oregano
- basil
- salt
- pepper
- Cheddar cheese
Root Beer Float Cupcakes
By lindsayvk
1. Preheat oven to 350 degr
- Root Beer Frosting:
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup root beer
- 1/2 cup/1 stick unsalted butter, cut into small pieces
- 1 egg, slightly beaten
- 1/3 cup buttermilk
- 1 tsp vanilla
- 1 cup mini marshmallows (optional)
- 2 cups powdered sugar
- pinch of salt
- 1/4 cup root beer
- 1/2 cup/1 stick unsalted butter, cut into small pieces
- 1 tsp vanilla
- Whipped cream for topping
- Root beer candies
- Decorative straws
Gammy Brown's Deviled Ham from 'The Great Meat Cookbook'
By lindsayvk
Heat the oil in a small skillet over medium heat
- 1 tablespoon olive oil
- 1/4 cup chopped shallots
- 2 1/2 cups 1/2-inch-diced leftover ham
- 1/2 cup finely chopped celery, including leafy tops
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon prepared horseradish, or more to taste
- 2 tablespoons Dijon mustard, or more to taste
- 1/3 cup mayonnaise, or more if needed
- 1/4 cup finely chopped dill pickles, sweet pickles, or cornichons (optional)
- Freshly ground black pepper
Cabbage Peanut Salad
By lindsayvk
Dressing: Mix all of the liquids in a bowl and set aside
- Peanut Dressing:
- 1/3 cup peanut oil
- 1/4 cup rice wine vinegar
- 3 TBSP soy sauce
- 1/3 cup peanut butter
- 2 TBSP brown sugar
- 2 TBSP grated peeled ginger
- 3 garlic cloves
- 1 finely minced jalapeno
- Salad:
- 1/2 head small green cabbage, thinly sliced
- 1/2 head small red cabbage, thinly sliced
- 2 red bell peppers, thinly sliced
- 2 large carrots, shredded on cheese grater
- 6 green onions, sliced
- 1/2 cup packed cilantro, roughly chopped
- salt to taste
- 1/2 cups roasted peanuts
Red Curry Rockfish Chowder
By lindsayvk
Make a quick stock by placing the fish bones and discarded pieces in a medium pot with the scraps from your vegetab...
- 2 cups diced yellow onion (about 1 large onion)
- 3 large carrots, peeled and diced
- 3 celery ribs, diced
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1 tablespoon red curry paste
- 1 tablespoon salt
- Pinch sugar
- 1/4 cup white wine
- 1/3 cup flour
- 6 cups fish stock or water
- 4 medium potatoes, peeled and diced
- 1 pound rockfish, cut into dime-sized chunks (or any fish really, salmon works great!)
- 12 ounces coconut milk
- Juice of 1/2 lime
- Cilantro or scallion for garnish