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Recipes
Chicken Nacho Stuffed
By timbrehse
Preheat the oven to 350°F
- 1 small jalapeno, seeded and minced
- 1/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 ounce grated cheddar cheese
- 2 ounces grated Monterey jack cheese
- 1/3 cup sour cream
- 1 green onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper
- 4 boneless, skinless chicken breast halves
- 1/4 cup all-purpose flour
- 2 large eggs
- 4 cups crushed tortilla chips
- 2 tablespoons grapeseed oil
Meatballs - Rao's
By timbrehse
Makes 28 meatballs Combine beef, veal, and pork in a large bowl
- 1 pound lean ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup freshly grated Pecorino Romano cheese
- 1 1/2 tablespoon chopped Italian parsley
- 1/2 small clove garlic, peeled and minced
- Kosher or sea salt, to taste
- Freshly ground pepper, to taste
- 2 cups fresh bread crumbs
- 2 cups lukewarm water
- 1 cup good quality olive oil, for cooking
- Your favorite red sauce
Pork Tacos - Korean BBQ
By timbrehse
In a large bowl, combine the soy sauce, mirin, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesa...
- Pork
- 2 pounds pork loin roast, sliced into 1/2 inch thick pieces
- 1 cup low sodium soy sauce
- 1/2 cup mirin
- 1/2 cup brown sugar
- 1 tablespoon Gochujang (Korean chile paste)
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced or grated
- 2 tablespoons sesame oil
- 8-10 corn or floue tortillas, warmed
- cotija cheese + sesame seeds + limes, for serving
- Charred Tomatillo Sesame Sauce
- 6 tomatillos, skins removed
- 2 tablespoons Korean Sunchang, sriracha or Gochujang (Korean chile paste) can substituted if needed*
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- juice of 2 limes
- 1-2 tablespoons toasted sesame seeds
- Slaw
- 6 spring onions (or green onions)
- 2 cups green cabbage, shredded
- 1 small mango, cut into matchsticks
- 1 jalapeno + 1 red fresno pepper OR 2 jalapeno peppers
- 1/3 cup fresh cilantro, chopped
- 1 tablespoon low sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame oil
Chicken Piccata
By timbrehse
Add ½ c. flour to a shallow bowl; add the remaining 1 heaped teaspoon to a separate bowl to thicken the sauce
- 1 1/2 lbs. boneless, skinless chicken breasts
- 1/2 c. flour + 1 heaped teaspoon, divided
- 1 tbsp. olive oil
- 2 tbsp. butter, divided
- 1/4 c. shallots, diced
- 1 garlic clove, finely minced
- 1/4 c. white wine
- 1 1/2 c. chicken stock or broth
- 2 lemons
- 1/4 c. brined capers, drained
- salt + pepper
- lemon slices
- 1/4 c. fresh flat-leaf parsley, roughly chopped
Late Nite Salad
By timbrehse
For grilled Ciabatta topped w/ thinly sliced steak
- 1 cup roughly chopped fresh parsley
- 2 shallots, thinly sliced
- 2 teaspoons capers
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- Coarse sea salt to taste
Cassoulet-Duck-Whole-By MARK BITTMAN
By timbrehse
There are two ways to think of cassoulet: First, as a canonical recipe from the South of France, in which the beans...
- 4 cups dried white beans
- 1/2 pound not-too-smoky slab bacon
- Small bunch fresh parsley, leaves
- chopped, stems saved
- 10 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon whole cloves
- Salt and black pepper
- 1 pound boneless lamb shoulder, cut into 1-inch cubes
- Reserved fat, as needed
- 2 medium onions, sliced
- Duck confit
- 8 garlic cloves, peeled
- 2 cups duck stock, plus more as needed
- 4 cups chopped tomatoes
- 1 tablespoon chopped garlic
- 1/4 teaspoon cayenne
- 1/2 pound garlicky sausage, preferably in one piece
- 1 cup bread crumbs
- 2 boneless duck breasts.
Tomato -Heirloom Caprese Salad with Buffalo Mozzarella and Toasted Pine Nuts
By timbrehse
1. Slice the buffalo mozzarella and heirloom tomatoes into ½-inch rings and place them into a large bowl
- 10 ounces buffalo mozzarella
- 2 large red heirloom tomatoes
- 2 large yellow heirloom tomatoes
- 2 large green heirloom tomatoes
- 2 Tbsp extra-virgin olive oil
- 1 1/2 teaspoons minced garlic
- 1/2 cup pine nuts
- 1/4 cup Parmesan cheese, grated, and some to garnish the salad
- Sea salt
- White balsamic vinegar
- 8 basil leaves
Carrots- Pomegranate Roasted
By timbrehse
Preheat the oven to 425 degrees F
- 2 lbs of Carrots peeled and sliced length-wise
- 4 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh chopped cilantro
- 4 tablespoons unsalted butter, browned
- 3 to 4 ounces feta, crumbled
Mushroom-Miso Broth
By timbrehse
Sauté Shallots in Olive Oil with Mushrooms
- Miso-Mushroom Broth:
- 8 oz Wild Mushrooms
- 3 oz White Wine
- 1 oz Chopped Shallots
- 1 oz Olive Oil
- 2 oz White Miso
- 16 oz Chicken or Lobster Broth
- 2 oz Whole Butter
- 1 oz Chopped Parsley
- 1 ea Lemon Juice
- T.T. Salt & Pepper
Beef Short Ribs-Braised-Dan Barber
By timbrehse
Heat the oven to 225 degrees
- 5 pounds beef short ribs, bone on
- Kosher salt
- Freshly ground black pepper (I like a coarse grind)
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 2 garlic cloves, skin left on
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tamarind concentrate (comes in a jar; slightly thicker than ketchup) or paste (comes in a block)
- 2 fresh (or dry) bay leaves
- 1/2 cup Madeira
- 1 cup red wine
- 2 to 3 cups chicken broth