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Recipes
Sausage Tomato Sauce
By kimvess
In a heavy saucepan, heat the olive oil and cook the chopped onion until it is soft and translucent
- 4 Good Quality Italian Sausage Links
- 1 Small Onion (About 1/2 Cup) Chopped
- 4 Cloves Garlic, Peeled and Minced
- 3 Tablespoons Olive Oil
- 1 Box Pomi Chopped Tomatoes (26 Ounce) Or Equivalent Of Your Favorite Brand Of Tomatoes
- Salt & Pepper
- Red Pepper Flakes (Optional)
- 1/4 Cup Finely Chopped Fresh Basil
- 1/4 Cup Chopped Fresh Parsley
Mojo Marinated Pork Tacos
By kimvess
For the pork, whisk together orange juice, oil, lime juice, garlic, oregano, salt, black pepper, and pepper flakes
- FOR THE PORK, WHISK:
- 3 Tbsp. fresh orange juice
- 2 Tbsp. vegetable oil
- 2 Tbsp. fresh lime juice
- 2 Tbsp. minced garlic
- 2 Tbsp. chopped fresh oregano
- 1 ⁄2 tsp. kosher salt
- 1 ⁄4 tsp. each black pepper and red pepper flakes
- 2 pork tenderloins, trimmed (about 1 lb. each)
- FOR THE TACOS, TOP:
- 8 6-inch corn tortillas8
- 1 cup canned low-fat refried black beans
- 1 cup shredded Monterey Jack cheese
Tagliatelle alla Bolognese
By kimvess
Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen
- Pasta Dough (or used purchased Tagliatelle Noodles)
- 2.2 pounds Caputo 00 flour
- 10 eggs
- Sauce
- 2 oz Extra Virgin Olive Oil 100% Italiano Academia Barilla
- 2 ribs celery, small dice
- 2 medium carrots, small dice
- 2 medium yellow onions, small dice
- 1 pound ground pork
- 1 pound ground beef
- 2 cups red wine
- 12 oz tomato paste
- Sea salt, to taste
- Black pepper, to taste
Pernil-Style Pork Tenderloin
By kimvess
Position a rack in the center of the oven and heat the oven to 400°F
- 3 large cloves garlic, coarsely chopped
- 2 small shallots, coarsely chopped
- 4 Tbs. extra-virgin olive oil
- 1 Tbs. distilled white vinegar
- 1 tsp. chili powder
- 3/4 tsp. ground cumin
- 3/4 tsp. dried oregano
- 1/2 tsp. granulated sugar
- Kosher salt and freshly ground black pepper
- 1 1-1/4-lb. pork tenderloin
- 4 lime wedges
Deep-Dish Sausage Pizza
By kimvess
Directions 1. Generously grease a 10x2-inch heavy round cake pan or a 10-inch springform pan w...
- Olive oil or vegetable oil
- Yellow cornmeal
- 1 cup warm water (120 degrees F to 130 degrees F)
- 1 package active dry yeast
- 3 - 4 1/2 cups all-purpose flour
- 1/3 cup vegetable oil
- 1/2 teaspoon salt
- 6 ounces mild bulk Italian sausage
- 1 14 1/2 ounce can diced tomatoes, drained
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 12 ounces sliced mozzarella cheese
- 1/4 cup grated Parmesan or Romano cheese
- Grated Parmesan or Romano cheese (optional)
- Fresh basil leaves (optional)
Chicken Bacon Pasta
By kimvess
Instructions Combine dry chicken rub ingredients and rub on each side of the chicken breasts
- Chicken Dry Herb Rub:
- 4 Boneless Skinless Chicken Breasts
- 1.5 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon ground ginger
- 1 teaspoon sage
- 1 teaspoon paprika
- 1 teaspoon sugar
- Sauce Ingredients:
- 3/4 cup heavy whipping cream
- 4 oz cream cheese, softened
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 pound bacon, cooked and crumbled
- 1/2 pound penne pasta
Potatoes Fondantes
By kimvess
A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates
- 2 pounds baby Yukon Gold or Red Bliss potatoes (20 to 25 potatoes, 1-1/2 to 1-3/4 inches in diameter)
- 1 sprig fresh rosemary
- 2 cups homemade or low-salt chicken broth
- 2 tablespoons good-quality extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt (less if the broth is salty)
- 1 - 2 tablespoons thinly sliced fresh chives
- Fleur de sel or other sea salt for serving (optional)
Onion and Pepper Smothered Round Steak
By kimvess
Round steak sliced into strips, seasoned with Emeril's famous Essence spice mixture and breaded, and cooked with ar...
- ESSENCE:
- 2 1/4 2 1/4 1/4-inch pounds thin top round steak, sliced into strips about 1/4-inch thick
- 1 1/2 1 1/2 1/2 tablespoons Essence, recipe follows
- 1/4 1/4 1/4 cup vegetable oil
- 3 3 3 tablespoons all-purpose flour
- 3 3 3 cups chicken broth, divided
- 6 6 6 cups onions, sliced
- 2 2 2 cups red and green bell peppers, sliced
- 3 3 3 teaspoons salt
- 1/2 1/2 1/2 teaspoon cayenne
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 1 1 1 tablespoon parsley leaves, chopped
- White rice, for serving, optional
- 2 1/2 2 1/2 1/2 tablespoons paprika
- 2 2 2 tablespoons salt
- 2 2 2 tablespoons garlic powder
- 1 1 1 tablespoon black pepper
- 1 1 1 tablespoon onion powder
- 1 1 1 tablespoon cayenne pepper
- 1 1 1 tablespoon dried oregano
- 1 1 1 tablespoon dried thyme
Scalloped Potatoes
By kimvess
Method 1 Preheat oven to 350°F
- 3 Tbsp butter
- 2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
- 1 large yellow or white onion, thinly sliced
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh chives (optional)
- 2 thick slices of bacon, cooked and chopped
- 2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
- 1/2 cup grated Parmesan cheese (about 2 ounces)
- 2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
- Salt and pepper
Smothered Pork Roast over Rice
By kimvess
Preheat the oven to 275ºF
- ■1 (6- to 7-pound) boneless pork roast (shoulder or butt)
- ■Kosher salt
- ■Ground black pepper
- ■2 large onions, thinly sliced
- ■8 garlic cloves, thinly sliced
- ■3 tablespoons fresh thyme leaves
- ■1 tablespoon dried rosemary, crumbled
- ■2 tablespoons vegetable oil
- ■8 tablespoons (1 stick) butter
- ■1/2 cup all-purpose flour
- ■4 cups chicken broth
- ■Juice of 1/2 lemon (optional)
- ■Perfect Steamed Rice (recipe follows