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Recipes
Spicy Mexican Rice
By kimvess
1. Preheat oven to 350 degrees F
- 3 tablespoons butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups long-grain rice, uncooked
- 1 can (15-ounce) whole-kernel corn, drained
- 2 cans (10-ounce) diced tomatoes with green chilies
- 2 cans (14.5-ounce) chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup (4 ounces) Monterey Jack cheese, grated
Spicy Sriracha Chicken Wings
By kimvess
In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil
- 10 pounds chicken wings, split
- 1/4 cup coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon cinnamon
- 2 tablespoons kosher salt
- 1/4 cup extra-virgin olive oil
- 3/4 cup Sriracha chile sauce
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- 1/2 cup chopped cilantro
- Finely grated zest and juice of 3 limes
- 3 quarts vegetable oil, for frying
Roasted Italian Meatballs
By kimvess
Preheat the oven to 400 degrees F
- 1 pound ground sirloin
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 3/4 cups dry seasoned bread crumbs
- 1/2 cup freshly ground Italian Pecorino cheese (2 ounces)
- 1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs, lightly beaten
- 3/4 cup dry red wine, such as Chianti
- 1/4 cup good olive oil
- 2 (32-ounce) jars good marinara sauce, such as Rao's
- Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving
- Creamy Parmesan Polenta
- 4 cups chicken stock, preferably homemade
- 2 teaspoons minced garlic (2 cloves)
- 1 cup yellow cornmeal, preferably stone-ground
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1/2 cup creme fraiche
- 2 tablespoons (1/4 stick) unsalted butter
Chili Rice
By kimvess
1. Heat oil in a medium-size stockpot over medium heat
- 3 tablespoons canola oil
- 1 red onion, finely chopped
- 1 green pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 jalapeno, seeded and minced
- 1 cup chopped plum tomatoes
- 2 tablespoons minced garlic
- 3/4 pound ground beef or turkey
- 2 cups long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup rinsed and drained kidney beans (from a 15.5-ounce can)
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 1/2 cups water
- 3 tablespoons chopped scallions for garnish
Garlic Butter Shrimp
By kimvess
Melt 2 tablespoons butter in a large skillet over medium high heat
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 1/2 pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 5 cloves garlic, minced
- 1/4 cup chicken stock
- Juice of 1 lemon, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
Classic Chicken Teriyaki
By kimvess
In a medium saucepan, combine the chicken stock with the soy sauce, sugar, mirin and sake and bring to a boil over ...
- 1 cup chicken stock or low-sodium broth
- 1/3 cup low-sodium soy sauce
- 1/3 cup sugar
- 2 tablespoons mirin
- 2 tablespoons sake
- Four 6-ounce skinless, boneless chicken breasts, lightly pounded
- Salt and freshly ground pepper
- 2 tablespoons canola oil
- 2 large Italian frying peppers, cut into 1/2-inch strips
- Steamed short-grain rice, for serving
Sauce-Simmered Spaghetti al Pomodoro
By kimvess
In a large, deep skillet, heat the 1/4 cup of olive oil
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, thinly sliced
- Pinch of crushed red pepper
- One 28-ounce can peeled San Marzano tomatoes, pureed until smooth
- Salt
- 1/2 pound spaghetti
- 1 basil sprig, plus torn leaves, for garnish
- Freshly grated Parmigiano-Reggiano cheese, for serving
Chunky chips with caramelised onion & garlic
By kimvess
Recipe by Gordon Ramsay
- 750 g Desirée potatoes , skin left on
- 3 tbsp olive oil
- 1 thinly sliced red onion
- 2 garlic cloves , thinly sliced
Chicken Chow Mein
By kimvess
Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions
- 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
- 1 teaspoon sesame oil, plus more as needed
- 11 ounces skinless chicken breasts, sliced into strips
- Dash dark soy sauce
- 1 teaspoon five-spice powder
- 1 teaspoon chile sauce, optional
- 1 tablespoon cornstarch
- 2 tablespoons groundnut oil (peanut)
- 1 red bell pepper, seeded and finely sliced
- 5 ounces bean sprouts
- 1 large spring onion (green), sliced lengthwise
- 2 tablespoons light soy sauce
- Freshly ground black pepper, finely ground
- Can be found at specialty Asian markets.
Garlic Confit
By kimvess
Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not bro...
- 6 heads of garlic, cloves peeled (2 cups)
- 6 thyme sprigs
- 3 small bay leaves
- 3 dried red chiles, such as chiles de arbol
- 2 cups pure olive oil