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Recipes
Chicken in Tarragon-Mustard Cream Sauce
By kimvess
In a very large skillet, heat 2 tablespoons of the oil
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
- Salt and freshly ground pepper
- 1/2 pound white mushrooms, thinly sliced
- 1 large shallot, minced
- 3/4 cup dry white wine
- 1 1/4 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 2 tablespoons grainy mustard
- 2 tablespoons chopped tarragon
- Buttered noodles, for serving
Bucatini all'Amatriciana
By kimvess
Cook bacon in a Dutch oven or large pot until crisp; transfer to a paper-towel-lined plate
- COOK:
- 8 oz. thick-sliced bacon, diced
- 1 lb. ground sirloin
- STIR IN:
- 2 cups thinly sliced red onions
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. tomato paste
- 2 Tbsp. balsamic vinegar
- 1 can whole tomatoes in juice, chopped (28 oz.)
- 1 can crushed tomatoes (28 oz.)
- Salt and red pepper flakes to taste
- COOK:
- 1 lb. dry bucatini
- 1 ⁄2 cup grated Romano or pecorino
- 1 ⁄4 cup minced fresh parsley
- Grated Romano or pecorino
- Chopped fresh parsley
Creole Meatloaf with Tomato Gravy
By kimvess
Preheat the oven to 350 degrees F
- 1-1/2 pounds of very lean ground beef*
- 1 tablespoon of butter
- 1 medium onion, chopped fine
- 1/2 cup of green bell pepper, chopped fine
- 1 stalk (rib) of celery, chopped fine
- 3 cloves of garlic, minced
- 1/4 cup of canola oil
- 2 tablespoons of all purpose flour (for the roux)
- 1 (15 ounce) can of tomato sauce
- 1 can of water
- 1 tablespoon of Worcestershire sauce
- 1/2 cup of evaporated milk
- 1 large egg
- 1/2 cup of seasoned bread crumbs
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- Pinch of cayenne
- Additional flour, for coating
- 1 tablespoon of canola oil, for browning
Traditional Bolognese sauce
By kimvess
Instructions To a large, heavy saucepan add the oil and butter over medium-high heat
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 1/2 pounds 80/20 ground beef
- 1 1/2 pounds ground pork
- 6 ounces pancetta chopped finely
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 11 ounces large onion finely chopped
- 2 ounces celery stalks finely chopped
- 6 ounces carrots finely chopped
- 5 garlic cloves grated or finely chopped
- 1 cup white wine or red if you prefer
- 37 ounces good quality can tomato puree
- 2 cups milk
- 1 cup beef stock
Roasted Pork with Herbs
By kimvess
Heat oven to 325 F (165 C)
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 teaspoon rubbed sage
- 1 medium garlic clove (minced)
- 5 pound boneless loin
- 1/2 cup white sugar
- 1 tablespoon cornstarch
- 1/4 cup vinegar
- 1/4 cup water
- 2 tablespoons soy sauce
Southern-Style Green Beans
By kimvess
Instructions Brown and crisp bacon in a large pot
- 4 slices bacon, diced
- 2 pounds green beans, ends snapped off and longer beans snapped in half
- 2 cups chicken broth
- 2 cups water
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 tablespoon butter, optional
Hot Caramelized Onion Dip with Bacon and Gruyère
By kimvess
Laraine Perri, Coastal Living OCTOBER 2011
- 2 teaspoons butter
- 1 teaspoon vegetable oil
- 2 Spanish onions (about 1 pound), halved and thinly sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon sea salt
- 1 tablespoon sherry vinegar
- 1/2 teaspoon minced fresh thyme
- 3 applewood-smoked bacon strips
- 3/4 cup (3 ounces) shredded Gruyère cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 teaspoon freshly ground black pepper
Chopped Steak Sandwiches
By kimvess
Mix the ketchup, mustard, cherry pepper, and vinegar in a small bowl and set aside
- 2 2 2 Tbs. ketchup
- 1 1 1 Tbs. Dijon mustard
- 1 1 1 jarred hot cherry pepper, stemmed, seeded, and chopped
- 1 1 1 tsp. red wine vinegar
- 1 1 1-inch lb. beef sirloin tips (flap meat), cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 3 3 3 Tbs. olive oil
- 1 1 1 small yellow onion, halved and thinly sliced
- 1-1/2 1-1/2 1-1/2 cups shredded sharp Cheddar
- 4 4 4 long rolls, split and lightly toasted
- 1-1/2 1-1/2 1-1/2 oz. baby arugula
Sweet and Sour Green Beans
By kimvess
Sweet and Sour Green Beans tastes kind of like German potato salad, only with green beans
- 1 1/4 pounds fresh green beans, ends trimmed
- 5 slices thick-cut bacon
- 1/2 medium sweet onion, chopped
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
Pimento-Cheese Potato Gratin
By kimvess
Each forkful oozes with cheese, and has a sweet, tangy bite
- 3 teaspoon(s) kosher salt, plus more to taste
- 1.5 pound(s) Yukon gold potatoes, peeled and sliced into 1/4-inch-thick round
- 3/4 cup(s) heavy cream
- 3 shallots, finely diced
- 1/4 teaspoon(s) crushed dried red chile flakes
- 1/2 teaspoon(s) freshly ground black pepper
- 1 jar(s) (9-ounce) roasted red peppers or piquillo peppers
- 2 tablespoon(s) reserved liquid from roasted red peppers or piquillo peppers
- 2 cup(s) coarsely grated extra-sharp Cheddar cheese