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Recipes
The Michelada
By kimvess
This beer cocktail is simple and delicious
- Kosher salt
- 1/2 small lime
- 1 12-fl.-oz. bottle light lager, such as Corona or Modelo Especial, chilled
- 2 dashes Worchestershire sauce
- 2 dashes soy sauce
- 2 dashes hot pepper sauce, such as Cholula or Tabasco
- Freshly cracked black pepper
Spaghetti and Meatballs
By kimvess
For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, s...
- 1 pound ground beef
- 8 ounces ground pork
- 1/2 cup freshly grated Parmesan, plus more for garnish
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1/3 cup fresh breadcrumbs (made from stale bread)
- 1/3 cup chicken stock, preferable homemade or low-sodium store bought
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- 2 cloves garlic, finely chopped
- 1/2 medium yellow onion, finely chopped
- 3 tablespoons extra-virgin olive oil, plus more for forming meatballs
- 2 tablespoons extra-virgin olive oil
- 2 celery ribs, chopped
- 2 medium yellow onions, chopped
- 1 large carrot, chopped
- 3 cloves garlic, chopped
- 2 bay leaves
- 1 tablespoon tomato paste
- One 28-ounce can chopped San Marzano tomatoes
- 3 quarts chicken stock, preferable homemade or low-sodium store bought
- 2 or 3 sprigs fresh thyme, tied together with cotton string
- 1/2 cup fresh basil leaves, chopped
- 1 pound spaghetti
- Salt
German Hot Noodle Salad Recipe
By kimvess
Cook noodles according to package directions
- 2 cups uncooked wide egg noodles
- 3 bacon strips, diced
- 1/4 cup chopped onion
- 1 tablespoon sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground mustard
- 1/2 cup cold water
- 1/4 cup cider vinegar
- 1 cup sliced celery
- 2 tablespoons minced fresh parsley
The Comme Ça Burger Recipe
By kimvess
DIRECTIONS Lightly shape meat into four 4-by-1-inch patties, and refrigerate 1 to 2 hours
- 2 pounds ground beef chuck, 80 percent lean
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons mayonnaise
- 1/2 tablespoon ketchup
- Pinch of cayenne
- Pinch of chili powder
- 1 cup finely shredded iceberg lettuce
- 4 light brioche buns, or other large hamburger buns, split
- 1/4 pound thinly sliced medium-sharp Cheddar cheese
- 4 thin onion slices
Simply Sour Cream Chicken Enchiladas
By kimvess
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 8 flour tortillas, softened (8 inches each)
- 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) can chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chilies
Craig Claiborne's Beef Stew
By kimvess
Cut the meat into two-inch cubes
- 4 pounds lean, boneless chuck steak
- 1/4 cup olive oil
- Salt and freshly ground pepper to taste
- 1 tablespoon finely chopped garlic
- 2 cups coarsely chopped onions
- 6 tablespoons flour
- 4 cups dry red wine
- 2 cups water
- 4 whole cloves
- 1 bay leaf
- 1/2 teaspoon thyme
- 6 sprigs parsley, tied in a bundle
- 6 large carrots, about 1 1/2 pounds, trimmed and scraped
Seared Flank Steak with Shallot-Mustard Sauce
By kimvess
Set a rack in the center of the oven and heat the oven to 400°F
- 1 flank steak, about 1-1/2 lb.
- Kosher salt and freshly ground black pepper
- 1 Tbs. corn oil
- 6 Tbs. cold unsalted butter (4 Tbs. cut into 1/2-inch cubes)
- 3 Tbs. finely minced shallot
- 3 medium cloves garlic, minced
- 1/2 cup dry red wine
- 3/4 cup low-salt beef broth
- 1 tsp. chopped fresh thyme
- 1 tsp. Dijon mustard
- 1 Tbs. chopped fresh tarragon
Macaronia me Loukanika ke Tiri (Pasta with Sausage and Cheese)
By kimvess
1. Heat oil in a 12" skillet over medium-high heat
- 2 tbsp. extra-virgin olive oil
- 6 oz. semi-cured Greek pork sausages or sweet Italian sausages, cut into 1" pieces
- Kosher salt, to taste
- 8 oz. pasta, preferably garganelli or penne
- 1/2 cup white wine
- 1/2 oz. blue cheese, crumbled
- 1/4 cup heavy cream
- 1/4 cup loosely packed fresh oregano leaves
- 1/4 cup grated Parmesan cheese, for garnish
- Freshly ground black pepper, to taste
Honey Soy Chicken
By kimvess
Instructions: Preheat oven to 425 degrees Fahrenheit
- 1 1/2 - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
- 3 tbsp. vegetable oil
- 3 tbsp. low sodium soy sauce
- 1 tsp. sesame oil
- 5 tbsp. honey
- 4 cloves of garlic, minced
- 1/2 tsp. ground ginger
- 1/2 tsp. ground black pepper
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
By kimvess
Preheat oven to 400 degrees F
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Spicy Black Beans, recipe follows
- Yellow Rice, recipe follows
- Guacamole, optional
- 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- Kosher salt
- freshly ground black pepper
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf