Johnwhorfin's profile page
Recipes
Cherry Bomb Chicken
By johnwhorfin
Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minut...
- 1 quart cold water
- 1/3 cup kosher salt
- 1/2 cup white sugar
- 1 (4 pound) whole chicken, cut into 4 pieces
- 1 pint cherry tomatoes
- 3 habanero peppers, seeded
- 4 cloves garlic
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 2 tablespoons prepared Thai sweet chili sauce
Baltimore-Style Crab Cakes
By johnwhorfin
How to Make It Step 1 In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and h...
- 1 /2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 /2 teaspoon hot sauce
- 1 pound jumbo lump crab meat, picked over
- 20 saltine crackers, finely crushed
- 1 /4 cup canola oil
- Lemon wedges, for serving
Chocolate Vinegar Cake Recipe - Bon Appétit
By johnwhorfin
Preheat oven to 350°. In a medium mixing bowl, beat together butter, sugar and egg
- Cake
- 3/4 cup unsalted butter, room temperature
- 2 cups sugar
- 1 egg
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups water
- 2 scant tablespoons distilled white vinegar
- Frosting
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter, room temperature
- 1/3 cup cocoa powder
- 1/4 cup brewed coffee
- Ground coffee, to taste
Sausage Choucroute
By johnwhorfin
Preheat the oven to 425°
- 1 pound mixed sausages, such as bratwurst and fresh chorizo
- 1 pound small Yukon Gold potatoes, quartered
- One 25-ounce jar sauerkraut, drained (3 cups)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon caraway seeds
- Kosher salt
- Pepper
- Crusty bread and grainy mustard, for serving
Left Over Chicken Soup
By johnwhorfin
How to Make It Step 1 Make the broth Place the bones in a large stockpot and cover with water; bring to a ...
- 4-pound Two whole chicken carcasses, roughly chopped (from 4-pound chickens)
- 4 4 4 large white onions, quartered
- 8 8 8 ounces fresh ginger, peeled
- 3 3 3 ounces fish sauce
- 2 2 2 pods star anise
- 1 1 1 stalk lemongrass
- 12 12 12 cups water
- 3 3 3 large eggs
- 1 1 1 tablespoon soy sauce
- 1 1 1 teaspoon mirin
- 2 2 2 teaspoons chopped chives
- 4 4 4 ounces rice noodles, cooked
- 6 6 6 ounces shredded chicken
- 4 4 4 cups chicken broth (see above)
- 2 2 2 Egg ribbons (see above)
- 4 4 4 ounces shiitake mushrooms, julienned
- 2 2 2 ounces scallion, sliced
- 1 1 1 ounce bean sprouts
- 1 1 1 head baby Bok choy, quartered lengthwise
- 2 2 2 ounces Napa cabbage
- 2 2 2 pieces crispy chicken skin
Potatoes Supreme
By johnwhorfin
"This family favorite side-dish combines potatoes, cheese, and onions
- 8 potatoes, peeled and cubed
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 1/2 cups shredded Cheddar cheese
- 1 cup sour cream
- 1 small onion, chopped
- 3 green onions, chopped
- salt and ground black pepper to taste
- 1 1/2 cups shredded Cheddar cheese
Lemon Polenta Cake
By johnwhorfin
This cake is a sort of Anglo-Italian amalgam
- 200 200 200 grams soft unsalted butter (plus some for greasing)
- 200 200 200 grams caster sugar
- 200 200 200 grams ground almonds
- 100 100 100 grams fine polenta (or cornmeal)
- 1 1/2 1 1/2 1/2 teaspoons baking powder (see NOTE below)
- 3 3 3 large eggs
- 2 zest of 2 lemons (save juice for syrup)
- 2 of 2 lemons
- 125 125 125 grams icing sugar
Slow-Cooker Sweet Potato-Black Bean Chili Recipe
By johnwhorfin
How to Make It Step 1 Place beans and 6 cups of the water in a large saucepan
- 2 cups dried black beans (about 13 oz.)
- 9 3/4 cups water, divided
- 2 tablespoons canola oil
- 1 cup chopped yellow onion (from 1 large onion)
- 1 cup chopped red bell pepper (about 1 bell pepper)
- 1 /2 cup chopped celery (about 2 celery stalks)
- 1 tablespoon finely chopped fresh garlic (about 3 garlic cloves)
- 1 tablespoon ground cumin
- 2 teaspoons ancho chile powder
- 1 1/2 teaspoons ground coriander
- 1 cup Mexican beer (such as Modelo)
- 1 1/2 teaspoons unsweetened cocoa
- 1 bay leaf
- 1 large sweet potato (about 12 oz.), peeled and cut into 3/4-in. chunks
- 1 tablespoon kosher salt
- 1 tablespoon apple cider vinegar
- Sour cream
- Chopped fresh cilantro
- Diced ripe avocado
- How to Make It
- Step 1
- Place beans and 6 cups of the water in a large saucepan. Bring to a boil over high; remove from heat, cover, and let stand about 30 minutes. Drain beans, and transfer to a 6-quart slow cooker.
- Step 2
- Step 3
- Add remaining 3 3/4 cups water and bay leaf to slow cooker. Scatter sweet potato chunks over bean mixture; do not stir. Cover and cook on LOW until beans and sweet potatoes are tender, 8 to 9 hours.
- Step 4
Chow-Chow Relish
By johnwhorfin
A tangy relish for just about anything you like
- Vegetables
- 2 quarts shredded cabbage, about one medium head
- 1/2 cup sweet onions, chopped fine
- 1/2 cup chopped green or red bell peppers
- 2 tablespoons salt
- Brine
- 2 cups vinegar
- 1 1/2 cups sugar
- 2 teaspoons dry mustard
- 1/2 teaspoon ground ginger
- 2 teaspoons celery seeds
- 2 teaspoons mustard seed
Blue Cheese, Grape, and Gem Lettuce Salad Recipe | SAVEUR
By johnwhorfin
In a small bowl, whisk the apple cider vinegar with the olive and walnut oils, crème fraîche, and Dijon until smo...
- 1 ⁄3 cup apple cider vinegar
- 1 ⁄3 cup olive oil
- 1 ⁄3 cup walnut oil
- 2 tbsp. crème fraîche
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 cup walnuts
- 1 lb. baby gem lettuces or Bibb lettuce, torn into large peices
- 1 head celery, inner stems and leaves only, stems thinly sliced and leaves left whole
- 1 1⁄2 cups halved green grapes
- Flaky sea salt
- 3 oz. Danish Kornblomst or Stilton blue cheese