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Recipes
Chimichurri v3
By timbrehse
No mystery - mix & let stand
- 1 cup finely chopped italian parsley
- 1/2 cup cilantro, chopped fine
- 1/4 cup red wine vinegar
- juice of 2 limes
- 1/2 teaspoon honey
- 1/2 cup fresh pico de gallo (purchased) or tomato in small dice
- 6 garlic cloves, minced
- 1/3 cup olive oil
- 1-2 jalepenos, minced (optional)
Potato- Roast Salad with Buttermilk Dressing
By timbrehse
After roasting the potatoes in the goose fat so that they crisped up bronzed, golden and crunchy I seasoned the cru...
- BUTTERMILK DRESSING:
- 4.4 pounds potatoes (2 kg)
- 5 tablespoons goose fat
- 1/4 cup fine polenta or semolina
- 1/2 cup chives or green onions, sliced to garnish
- Salt and pepper for seasoning
- 1/2 cup buttermilk (or sour cream)
- 2-3 tablespoons mayonnaise
- 1-2 tablespoons sweet chili sauce
- 1/2 teaspoon mustard
- 1/4 teaspoon paprika
- 1 tablespoon parsley and chives each, chopped
- Pinch of salt and pepper
Chicken-Coconut Chicken Fingers with Mango Salsa
By timbrehse
Instructions For the salsa, Combine all ingredients in a medium bowl; toss gently
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup rice flour
- 1 cup lowfat buttermilk
- 1 large egg
- 1 tablespoon honey
- 1 1/2 cups unsweetened flaked coconut
- 3 tablespoons canola oil
- 1 1/2 cups diced peeled mango (about 2)
- 1 1/2 cups diced seeded tomato
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno, diced, seeds and ribs removed
- The juice of one small lime (about 2 tablespoons)
- 1 teaspoon sugar
- 1/4 teaspoon salt
Tostadas-Chicken Thai Peanut
By timbrehse
In a large food processor, combine the sauce ingredients and blend until you get a smooth operator
- sauce:
- 1 Tbs. extra-virgin olive oil
- 1 pound chicken breast
- six white corn tortillas
- shredded purple cabbage
- extra limes
- extra cilantro
- chopped peanuts
- 3 Tbs. creamy peanut butter
- 5 Tbs. coconut milk
- 2 tsp Sambal Oelek
- 2 Tbs. fresh lime juice
- 5-6 basil leaves
- handful of loose cilantro leaves
Pesto-Dandelion Pesto
By timbrehse
This pesto packs a spicy punch
- 2 Bunches Dandelion Greens
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Parmesan Cheese, freshly grated
- 1/4 cup Pistachios, roasted
- 1 tbsp Honey
- Juice and Zest of two lemons
- Salt and Pepper to Taste
Corn on the Cob Grilled with Roasted Garlic and Herbs
By timbrehse
Directions 1. Preheat the oven to 350°
- 2 head(s) of garlic
- 4 teaspoon(s) extra-virgin olive oil
- Finely grated zest of 1 lemon
- 1 tablespoon(s) unsalted butter
- 1/4 cup(s) chopped cilantro
- 1/4 cup(s) chopped tarragon
- Salt and freshly ground black pepper
- 6 large ears of corn, in the husks
Salsa - Bread Crumb
By timbrehse
Heat a medium skillet over high heat
- 1 tablespoon olive oil
- 1/2 cup fresh bread crumbs
- kosher salt
- 1 shallot, finely minced
- 1 1/2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped parsley
- 1 tablespoon chopped thyme or sage
- 1 tablespoon capers, drained and minced
- 2 salt-packed anchovies*, cleaned and chopped
- kosher salt to taste
Duck Stock and Confit By MARK BITTMAN
By timbrehse
1. Set the duck breast-side up on a cutting board
- 1 whole duck, 5 to 7 pounds
- Salt
- 10 garlic cloves, smashed
- 10 sprigs fresh thyme
- 1 shallot, peeled and sliced
- 1 large onion, cut in half (don’t peel)
- 1 large carrot, cut in big chunks
- 2 celery ribs, cut in big chunks
- 1 bay leaf
- Several sprigs fresh parsley
- Black pepper
- Reserved duck fat from stock
- Olive oil as needed.
Chicken-Grilled Citrus Chicken Under a Brick
By timbrehse
by Amy Finley
- 1 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh oregano
- 3 teaspoons salt, divided
- 2 teaspoons finely chopped fresh rosemary
- 1 garlic clove, chopped
- 1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied
- 1 teaspoon Hungarian sweet paprika
- 1 teaspoon black pepper
- Nonstick vegetable oil spray
- 1 1/2 oranges
- 2 foil-wrapped bricks or 1 cast-iron skillet
Cucumber Dill Sauce
By timbrehse
For Salmon of any prep. method
- 1/2 cup sour cream
- 1/2 cup olive oil mayonnaise
- 1/2 english cucumber, about 1/2 cup, diced
- 1/4 cup blue cheese dressing
- 2 tablespoons fresh dill, chopped
- zest of 1 lemon
- 1 teaspoon lemon juice
- pinch of kosher salt
- SERVES: MAKES 1 1/2 CUPS