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Recipes
Beef Bourguignonne
By kimvess
Preheat an oven to 350°F
- 3 Tbs. canola oil
- 4 1/2 lb. boneless chuck roast, cut into 1-inch cubes
- Kosher salt and freshly ground pepper, to taste
- 1 lb. button mushrooms, quartered
- 1/2 lb. slab bacon, cut into 1/4-inch dice
- 1 large yellow onion, diced
- 2 tsp. minced garlic
- 1 1/2 Tbs. veal demi-glace
- 1/2 cup all-purpose flour
- 1 bottle (750ml) Pinot Noir
- 3 cups beef broth
- 1 lb. pearl onions, peeled
- 1 bouquet garni (2 bay leaves, 4 thyme sprigs and 6 parsley sprigs, tied with kitchen twine)
- 3 Tbs. chopped fresh flat-leaf parsley
- Boiled potatoes with parsley for serving
Bratwurst Cooked in Beer with Smothered Cabbage
By kimvess
Preheat the grill. Place the beer in a saucepan, over medium heat
- 8 links of fresh bratwurst
- 4 (8-ounce) cans of beer
- 8 ounces bacon, chopped
- 2 cups julienned onions
- Freshly ground black pepper
- 1 small head of cabbage, cored and shredded
- Salt
- 2 tablespoons chopped garlic
- 1/4 cup whole grain mustard
- 8 egg hot-dog buns
- 4 cups Flo's Potato Salad (see recipe)
- Flo's Roasted Potato Salad
- 2 pounds new potatoes
- 10 cloves of fresh garlic
- Drizzle of olive oil
- Salt
- Freshly ground black pepper
- 3/4 cup homemade mayonnaise, or store bought
- 2 tablespoons Creole Mustard
- Juice of one fresh lemon
- 2 tablespoons finely chopped fresh parsley leaves
- 4 hard-boiled eggs, sliced
- 1/2 bound bacon, rendered until crispy
- 1/2 small red onions, thinly sliced
Twice-Baked Potatoes
By kimvess
1. Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour
- 4 russet potatoes (about 2 1/2 lb.), scrubbed
- 1 cup grated aged cheddar cheese
- 1 cup grated Gruyère cheese
- 1/2 cup sour cream
- 4 tbsp. unsalted butter, softened
- 2 tbsp. finely chopped chives
- 1 tbsp. finely chopped parsley
- 1/4 tsp. Tabasco hot sauce
- 1/4 tsp. Worcestershire sauce
- 8 slices cooked bacon, cut into 1/4" strips
- Kosher salt and freshly ground black pepper, to taste
- 1/4 tsp. paprika
Bucatini with Sausage and Pancetta
By kimvess
Remove any skin from the sausage meat and break the meat up roughly with a knife
- 115 g pork sausage meat
- 400g can of Italian plum tomatoes
- 1 tbsp olive oil
- 1 garlic clove, peeled and crushed
- 115 g pancetta or rindless streaky bacon, roughly chopped
- handful of chopped fresh flat-leaf parsley
- sea salt and freshly ground black pepper
- 400 g dried bucatini, or spaghetti
- 4-5 tbsp double cream
- 2 egg yolks
Broccoli Salad Dip
By kimvess
Southern Living SEPTEMBER 2013
- 1/2 pound fresh broccoli
- 6 ounces cream cheese, softened
- 2/3 cup low-fat Greek yogurt
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 4 thick bacon slices, cooked and chopped
- 1/2 cup coarsely chopped cashews
- 1/2 cup (2 oz.) shredded sharp Cheddar cheese
- 1/3 cup minced red onion
Barbecue Rubbed Grilled Chicken
By kimvess
Place the chili powder, smoked paprika, onion powder, garlic powder, brown sugar, cayenne pepper, and salt in a sma...
- Barbecue spice rub:
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- One 3 - 3.5 lb. whole chicken, cut into pieces, or chicken fryer (I used 3.3 lbs of bone-in, skin-on breasts with 4 legs)
- kosher salt, for seasoning the chicken before applying the rub
- 1-2 tablespoons canola oil
Hearty Spaghetti Recipe
By kimvess
In a bowl, combine the first six ingredients
- SAUCE:
- Meatballs
- 1 egg
- 1/4 cup milk
- 1 cup soft bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon minced fresh parsley
- 1 pound ground beef
- 1 pound Italian sausage links, cut into 2-inch pieces
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 cans (28 ounces each) diced tomatoes, drained
- 2 cans (8 ounces each) tomato sauce
- 1 can (14-1/2 ounces) beef broth
- 1 can (6 ounces) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons each dried basil, oregano and parsley flakes
- 2 teaspoons sugar
- Salt and pepper to taste
- Hot cooked spaghetti
- Grated Parmesan cheese
Beef Stew with Roasted Vegetables
By kimvess
Mary Ann Esposito
- 1 tablespoon extra virgin olive oil
- 1/4 pound pancetta, diced
- 2 pounds stew beef cut into 1-inch cubes
- 1/3 cup flour
- Salt to taste
- Grinding black pepper
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 3 cups dry red wine
- Roasting the vegetables
- 2 tablespoons extra virgin olive oil
- 6 carrots, peeled and cut into thirds
- 4 red skin potatoes, scrubbed and quartered
- 4 stalks celery, washed and cut into 2 inch chunks
Loaded BBQ Potatoes
By kimvess
Prepare your gas or charcoal grill to high heat
- 6 large Yukon Gold Potatoes, cut into 1/2 inch cubes
- 1 yellow onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 4 strips cooked bacon, I prefer applewood smoked bacon
- 1 cup shredded cheddar cheese
- 4 scallions, roughly chopped
- kosher salt and freshly cracked black pepper to taste
Korean Sizzling Beef
By kimvess
In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and ...
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons dry white wine
- 2 large garlic cloves, very finely chopped
- 1 tablespoon toasted sesame oil
- 2 teaspoons crushed red pepper
- One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
- 16 scallions
- Vegetable oil, for rubbing
- Salt
- Steamed rice, for serving