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Recipes
Yorkshire Puddings-The Best
By timbrehse
1. Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until smooth
- 4 large eggs (200g; 7 ounces)
- 150 g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
- 175 g whole milk (6 ounces; 3/4 cup) (see note above)
- 25 g water (.85 ounces; 1 tablespoon plus 2 teaspoons) (see note above)
- 2 g kosher salt (about 1/2 teaspoon)
- 100 ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)
Salad Blue Cheese Wedge
By timbrehse
Add all of the dressing ingredients to a medium bowl and stir well to combine
- 1 cup light sour cream
- 1/2 cup mayonnaise
- 3 tablespoons buttermilk
- 3 teaspoons red wine vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic salt
- 1 1/2 teaspoons freshly ground black pepper
- 4 ounces blue cheese (reserve a few chunks for garnish)
- 3 chives, diced (reserve a few for garnish)
- 1 head iceberg lettuce, cored
- 4 strips bacon, cooked, cooled and crumbled
- 4 medium size tomatoes, cut into wedges
Chicken-Mustard Tarragon Chicken Cutlets
By timbrehse
Plain French
- 1 1/2 pounds chicken breast cutlets (a.k.a. thin sliced chicken)
- 1 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup water
- 3 tablespoons Dijon mustard
- 2 tablespoons chopped fresh tarragon
Lamb-Roast Leg of w/ Root Vegetables
By timbrehse
Directions Preheat the oven to 425 degree F
- 1 leg of lamb, about 5 to 7 pounds, preferably at room temperature
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 pounds waxy red or white potatoes, peeled and cut into 11/2-inch chunks
- 4 carrots, peeled and cut into 11/2-inch chunks
- 2 onions, quartered
- 1/2 cup chicken, beef, or vegetable stock, or water, plus more as needed (see
Tacos-Chicken 'BBQ'
By timbrehse
Spicy BBQ chicken tacos. Mexican style with a California flavor
- 10 + corn tortillas
- 6 (1 lb or 16oz.) bone-in, skinless chicken thighs
- 1.5 cups (12.5oz.) spicy BBQ sauce
- half 1 red onion, thinly sliced for garnish
- 2 cups (370 grams) diced tomato, about 2 vine ripe tomatoes
- 2 cups (370 grams) diced English cucumber, about 3/4 cucumber
- 5 cup (92.5 grams) rough chopped cilantro, another small chopped amount for garnish
- 1 lime, juice
- 5 cup (4oz.) olive oil
- salt & pepper, for salsa and chicken, to taste
Hatch Chili/Cashew Cream Sandwich Spread
By timbrehse
Roast the chilis, cool &, slide off the skin and remove the stem and seeds
- 1.5 cups raw unsalted cashews, preferably soaked for 2-4 hours (30 minutes, in a pinch.)
- 3/4 cup filtered water
- 2-3 roasted hatch chile peppers
- 1 small garlic clove minced
- 1/4 cup minced red onion
- 3/4 tablespoons fresh lime juice
- salt, to taste (about 1 tsp.)
Steak Marinade - Beer / Sriracha
By timbrehse
Wisk together
- 3 cloves garlic, minced
- 1/2 cup dark beer or stout
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons sriracha or hot sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chipotle chile powder
- 2 teaspoons paprika
- 2 teaspoons salt
Clams Oven Roasted
By timbrehse
In a large bowl, combine the clams and enough cold water to cover
- 5 pounds clams
- 1/3 cup diced pancetta
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- Pinch of red pepper flakes
- 1 1/2 cups fish stock
- 1 cup white wine
- 1/2 cup canned San Marzano or other good quality tomatoes, crushed
- 1 tablespoon chopped fresh oregano
Zucchini Fritters
By timbrehse
Place grated zucchini in a colander over the sink
- 1 1/2 pounds zucchini, grated
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Yorkshire Pudding
By timbrehse
Whisk eggs and milk together
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1/2 teaspoon salt
- 3 tablespoons beef drippings