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Recipes
Chicken-Roast with Garlic and Herb Pan Sauce
By timbrehse
leave the raw chicken in the fridge uncovered overnight after you've patted it dry and then bring it to room temper...
- One 3 to 4 pound chicken, preferably organic or free-range, brought to room temperature
- Kosher salt (and pepper if you'd like)
- 1/3 cup olive oil
- 1 tablespoon unsalted butter
- 2 large sprigs of thyme
- 2 garlic cloves, peeled and smashed
- 1/4 cup white wine
Agave Margarita
By timbrehse
Pour some kosher salt into a small dish
- Kosher salt
- 2 lime slices or wedges
- 1/4 cup tequila blanco (I prefer gold)
- 2 tablespoons agave syrup (nectar)
- 2 tablespoons fresh lime juice
Eggplant-Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches with Creamy Celeriac Sauce
By timbrehse
Directions For the sauce: In an upright blender, combine the Yogurt, lemon juice, 1 tablespoon of the parsley, g...
- CREAMY CELERIAC SAUCE:
- Substitute Plain Greek Yogurt or Sour Cream, for 1/2 pound silken tofu
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1/2 teaspoon agave nectar
- 1/2 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon paprika
- A few pinches of cayenne
- Coarse sea salt
- Freshly ground white pepper
- 1/4 cup minced green onions (green and white parts)
- 1/2 cup loosely packed peeled and coarsely grated celery root (celeriac)
- SANDWICHES:
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse sea salt
- 1/4 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 1 medium-size eggplant (about 1 pound), sliced crosswise into 1/2-inch rounds
- 2 medium-size red onions, sliced crosswise into 1/2-inch rounds
- 4 heirloom tomatoes, cut crosswise into 1/2-inch slices
- 1 loaf of rustic bread cut diagonally into eight 1/2-inch slices
- Freshly ground white pepper
Clams with Sausage
By timbrehse
In a large saucepan heat the olive oil over medium heat
- 4 dozen littleneck clams, cleaned and scrubbed (see Note)
- 2 sweet Italian sausages (about 10oz), casing removed and meat separated into small pieces
- 1 medium yellow onion, thinly sliced
- 4 celery stalks, finely chopped
- 1/2 of small fennel bulb, thinly sliced (optional)
- 5 small garlic cloves, minced
- 1 1/2 cups dry white wine
- 3/4 cups sweet white wine, such as Muscat
- 10 large fresh tarragon leaves
- 1/2 cup heavy cream
- 1 tablespoon parsley, finely chopped
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
Chimichurri v1
By timbrehse
It's Chimichurri - whadaya think? I'd add 1/4 cup Cilantro
- 1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
- 1/2 cup baby arugula, finely chopped (by hand or use food processor)
- 2 cloves garlic, minced (you can add to parsley and arugula in food processor)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup + 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt and pepper to taste
Onion Rings-Crunchy Vidalia
By timbrehse
12-24 hours ahead of time, slice onions into 1/2-inch thick rings
- 2 large vidalia onions
- 1 quart of buttermilk
- 4 egg whites
- 1 cup medium ground cornmeal
- 1 cup panko bread crumbs
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
Chicken-BRAISED WITH RED WINE AND LEEKS
By timbrehse
Preheat the oven to 400° F
- 4 pounds chicken parts, on the bone (preferably dark meat)
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 3-4 leeks, white and light green parts only, rinsed and sliced finely to make about 2 cups
- 6 large garlic cloves, crushed
- 2 cups red wine (preferably a Chianti)
- 4 cups chicken stock
- 1 sprig rosemary
- salt and freshly ground black pepper
Lamb-Rack of with Mustard-Shallot Sauce
By timbrehse
Directions Preheat the oven to 400°
- 1 tablespoon plus 2 teaspoons vegetable oil
- 1 2 1/2-pound frenched rack of lamb
- Salt and freshly ground black pepper
- 2 medium shallots, thinly sliced
- 1/4 cup dry white wine
- 1/4 cup chicken stock or low-sodium broth
- 1 tablespoon whole grain mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped thyme
Michelada (Mex Bloody Mary)
By timbrehse
Instructions Take about a tablespoon of Tajín (or salt) and sprinkle it on a small plate
- Mexican lager beer (Modelo is typical)
- Clamato (or tomato juice, if you really can't stomach the idea of clam juice in your beer)
- 3-4 splashes hot sauce, more or less to taste. I use Tapatío.
- 2 splashes of Worcestershire sauce
- 2 splashes of Maggi sauce (or soy sauce)
- Juice of one lime
- Tajín seasoning (or salt) for the rim
Salsa Verde
By timbrehse
In a small bowl, stir together everything except the lemon juice, then add the lemon juice to taste
- This recipe makes 3/4 cup
- 1 cup packed parsley leaves, chopped
- 1 teaspoon chopped capers
- 1 anchovy filet, chopped
- 1 small garlic clove, crushed and chopped
- 1 tablespoon minced onion
- Pinch red pepper flakes
- 2 teaspoons red wine vinegar
- Salt and pepper
- 5 tablespoons olive oil
- Lemon juice, to taste