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Recipes
Refried Beans
By JimMac, www.rovingculinarian.com
In a medium, heavy pot, heat Canola Oil
- 2 tbsp. canola oil
- 1 lb. 2 oz. onions, chopped
- 2 tbsp. garlic, minced
- 3 lb. 4 oz. canned tomatoes, crushed, low-sodium
- 3 tbsp. chili powder
- 2 tbsp. ground cumin
- 11 lbs. pinto beans, cooked or canned, drained (7 lb. 8 oz. drained weight)
The Best of Ed's Wurst
By JimMac, www.rovingculinarian.com
This homemade salami recipe makes 4 pounds, enough for 50 people when sliced as a snack
- 10 jalapeno peppers, minced (optional)
- 5 cloves fresh garlic minced
- 1/4 cup curing salt
- 4 tablespoons dry red wine
- 2 tablespoons brown sugar
- 1 tablespoon each chili powder, Italian seasoning and coarse ground black pepper 1 teaspoon each ground cumin and oregano
- 5 lb. lean ground beef
Deep Fried Pork Roast
By JimMac, www.rovingculinarian.com
1/4 cup melted butter or margarine 1/4 cup olive oil 1 tbs
- 1/4 cup melted butter or margarine
- 1/4 cup olive oil
- 1 tbs. garlic juice (your choice)
- 1/2 tsp. granulated garlic (not powder)
- pinch of black pepper
- pinch of cayenne pepper
- 3 tsp. brown sugar
- 1 tsp. Old Bay seasoning
- Prepared Mustard (the yellow stuff in a jar)
- Tony's or Old Bay Seasoning
- Peanut oil to fry in
Pork Chops With Pears
By JimMac, www.rovingculinarian.com
Preheat oven to oven to 375F (190C)
- 1 tablespoon olive oil
- 8 thick pork chops
- 1/4 cup Something Special Jalapeno (or Red Chile) Dip
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped rosemary
- 4 garlic cloves, minced
- a pinch of salt and freshly ground black pepper
- 4 medium pears, peeled, cored and quartered
- 1/2 cup dry sherry
- 1 cup chicken broth
Sous Vide Creamy Grits
By JimMac, www.rovingculinarian.com
Step 1 Heat water to 180ºF/82ºC using Anova Precision Cooker
- 1 cup (178g) grits (old fashioned)
- 1 cup (250 ml) cream
- 3 cups (750ml) stock
- 2 tablespoons (28g) butter
- 4 ounces (112g) grated cheddar cheese (or 1 container Boursin Cheese)
- Paprika and extra cheese for garnish, if desired
Paella
By JimMac, www.rovingculinarian.com
Method 1. Heat half the olive oil in a paella dish or heavy-based saucepan
- 170 g/6oz chorizo, cut into thin slices
- 110 g/4oz pancetta, cut into small dice
- 2 cloves garlic finely chopped
- 1 large Spanish onion, finely diced
- 1 red pepper, diced
- 1 tsp soft thyme leaves
- 1 1/44 tsp dried red chilli flakes
- 570 ml/1pint calasparra (Spanish short-grain) rice
- 1 tsp paprika
- 125 ml/4fl oz dry white wine
- 1.2 litres/2 pints chicken stock, heated with 1 1/44 tsp saffron strands
- 8 chicken thighs, each chopped in half and browned
- 18 small clams, cleaned
- 110 g/4oz fresh or frozen peas
- 4 large tomatoes, de-seeded and diced
- 125 ml/4fl oz good olive oil
- 1 head garlic, cloves separated and peeled
- 12 jumbo raw prawns, in shells
- 450 g/1lb squid, cleaned and chopped into bite-sized pieces
- 5 tbsp chopped flatleaf parsley
- salt and freshly ground black pepper
Pressure Cooker Roasted Cauliflower Head
By JimMac, www.rovingculinarian.com
Place the cauliflower in the pressure cooker pot Add all other ingredients Turn burner to high and cover pres...
- 1 head cauliflower (around 2-2.5 pounds)
- 1 cup white wine (1-1/2 cups for electric PC's)
- 1 tablespoon butter
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- 2 teaspoons red pepper flakes
- Salt to taste
- GOAT_CHEESE_SAUCE2
- 4 ounces goat cheese
- 4 ounces ricotta cheese
- 1/3 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon nutmeg
- salt and white pepper to taste
- Instructions
- Put all ingredients in bowl and blend with immersion blender (can also use blender or food processor). Spoon onto cauliflower portions
Fresh Corn Salad
By JimMac, www.rovingculinarian.com
Combine first 3 ingredients in a large bowl, stirring with a whisk
- 3/4 cup sour cream
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon seasoned salt
- 3 cups fresh corn kernels (abut 5 ears)
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped green onions
Sous Vide Thai Glazed Pork Ribs…
By JimMac, www.rovingculinarian.com
These Thai-style pork ribs cook low and slow all day in the sous vide bath for a beautifully tender and flavorful f...
- GLAZE:
- 3 pounds baby back pork ribs
- 1/4 cup hoisin sauce
- 1 tablespoon sliced garlic
- 2 tablespoons chopped lemongrass
- 1 cup soy sauce
- 1/4 cup fish sauce
- 2 tablespoons brown sugar
- 3 tablespoons finely chopped ginger
- 10 kaffir lime leaves, optional
- 1 teaspoon kosher salt
- SALSA:
- 1/2 pound fresh jicama, peeled and diced
- 2 pods star anise
- 1 cinnamon stick
- 1/4 cup fresh lime juice
- 2 tablespoons finely chopped red jalapenos
- 2 cups fresh watermelon, peeled and diced
- 2 tablespoons Chinese five spice powder
- 10 leaves fresh mint, roughly chopped
- FRESH HERB GARNISH:
- 10 leaves fresh Thai basil, roughly chopped
- 10 stems fresh cilantro, roughly chopped
- 2 scallions, green and white parts, chopped
- 10 leaves fresh mint, finely chopped
Cajun Meat Loaf
By JimMac, www.rovingculinarian.com
Combine the seasonings; set aside
- 40 bay leaves
- 1/2 cup salt
- 1/4 cup each pepper, white pepper, cayenne pepper, ground cumin and nutmeg
- 40 green onions, thinly sliced
- 15 medium onions, chopped
- 10 medium green peppers, chopped
- 40 cloves garlic, minced
- 4 cups butter or margarine
- 1 cup Worcestershire sauce
- 2/3 cup hot pepper sauce
- 6 cans evaporated milk (12 oz. each)
- 1 bottle ketchup (64 oz.)
- 8 packages dry bread crumbs (8 oz. each) (20 cups)
- 3 dozen 3 dozen eggs, beaten
- 30 pounds lean ground beef
- 10 pounds ground pork