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Recipes
Meatloaf.
By Gothelp
From: Irene Sparks
- 1 1/2 lb Hamburger
- 1 lb Pork
- Garlic Powder
- Salt
- 3 Eggs, beaten
- 1/4 c Milk
Cranberry and Lime-Leaf Drunken Chicken
By Gothelp
Recipe created by Mark Gaier and Clark Frasier Oprah
- 1 (6-pound) roasting chicken , giblets removed
- 2 cups cranberry juice
- 1 bottle (750 milliliters) red wine
- Zest and juice from 2 oranges
- Zest and juice from 2 lemons
- 1 cup cranberries , fresh or defrosted
- 1/4 cup kaffir lime leaves , finely chopped
- 2 stalks lemongrass , finely chopped
- 1/4 cup fresh ginger , peeled and thinly sliced
- 1/4 cup fresh mint , finely chopped
- 2 Tbsp. whole pink peppercorns
- 1 Tbsp. whole black peppercorns
- 1 Tbsp. kosher salt
Stuffed Beef Tenderloin
By Gothelp
Recipe courtesy Paula Deen, 2008
- 2 tablespoon butter
- 1/4 cup chopped shallots or yellow onion
- 1 cup chopped fresh mushrooms
- 1 (1 1/2-pound) beef tenderloin
- Salt and freshly ground black pepper
- Soy sauce, to taste
Virgin Island Johnny Cake
By Gothelp
I used to eat these all the time growing up in the Virgin Islands, simple and good
- 3 cups flour
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup shortening
- 2/3 to water or milk, or enough to make dough
Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes
By Gothelp
Recipe courtesy Emeril Lagasse, 2006
- 1/2 cup seeded tamarind paste (available in Latin, Indian or Indonesian markets - ingredients should specify 100 percent tamarind extract)
- 1/2 cup molasses
- 1/4 cup ketchup
- 2 tablespoons water
- 1 clove garlic, minced
- 6 1/2 teaspoons Southwest Seasoning
- 6 (14 to 16-ounce) loin pork chops, each about 2-inches thick
- 1 tablespoon olive oil
- 1 medium onion, roasted and peeled
- 1 green poblano pepper, roasted, peeled and stemmed
- 1 green bell pepper, roasted, peeled and stemmed
- 1 jalapeno pepper, roasted, peeled and stemmed
- 1/3 cup shelled, toasted pistachio nuts
- 1/3 cup toasted pine nuts
- 2 cloves garlic, smashed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 1/2 cups chicken stock
- 1/4 cup parsley leaves
- 1/4 cup cilantro leaves
- 1/2 cup heavy cream
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 6 medium sweet potatoes, scrubbed
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- Freshly ground black pepper
- 3 tablespoons brown sugar
- 3 tablespoons butter
Chicken Salad
By Gothelp
In a mixing bowl, toss together the chicken, celery, scallions and herbs
- 4 cups diced poached chicken, recipe follows
- 1 stalk celery, cut into 1/4-inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
- 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
- 2 tablespoons finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- Freshly ground black pepper
- POACHED CHICKEN FOR SALADS
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 pounds chicken breasts halves, on the bone and fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium canned
Emeril's Favorite Tortilla Soup.
By Gothelp
In a Dutch oven or large heavy pot, heat the oil on medium-high heat
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 teaspoons chopped garlic
- 1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon tomato paste
- 6 cups chicken stock
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
- 1/4 cup chopped fresh cilantro leaves
- 2 teaspoons fresh lime juice
- 2 cups vegetable oil, for frying
- 6 stale corn tortillas, cut into 1/4-inch-thick strips
- 1 teaspoon Essence, recipe follows
- 1 avocado, peeled, seeded, and chopped, for garnish
- Chipotle Crema, accompaniment, recipe follows
Corn Casserole
By Gothelp
Preheat oven to 350 degrees F
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 stick butter, melted
- 1 to 1 1/2 cups shredded Cheddar