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Recipes
Campfire Bacon with Maple-Citrus Glaze
By kimvess
Light a grill or preheat a grill pan
- 1/4 cup pure maple syrup
- 2 tablespoons sherry vinegar
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated lime zest
- Four 3/4-inch-thick slices of skinless slab bacon, halved crosswise
- Freshly snipped chives, for garnish
T-Bone Steak Vierge
By kimvess
Preheat grill to medium-high
- FOR THE SAUCE, WHISK:
- 1 ⁄4 cup extra-virgin olive oil1⁄4 cup
- 1 large tomato, seeded and diced (1 cup)1
- 1 Tbsp. fresh lemon juice1 Tbsp.
- 1 Tbsp. minced fresh basil1 Tbsp.
- 1 Tbsp. capers1 Tbsp.
- Minced zest of 1 lemon
- Salt and black pepper to taste
- FOR THE STEAKS, SEASON:
- 4 T-bone steaks, 1 1/2-inch thick, patted dry (8–12 oz. each)4
- Salt, black pepper, and ground coriander
Mac & Cheese Carbonara with Potato Chip Crust
By kimvess
Preheat oven to 375°. Cook pasta according to package directions; drain well
- 16 ounces dried gluten-free macaroni pasta
- 6 slices peppered or regular bacon
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 cup sliced shiitake mushrooms
- 1 cup fresh or frozen peas
- 1 cup shredded Cheddar cheese
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese, divided
- 1 (12-ounce) can evaporated milk
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups coarsely crushed LAY'S® Classic Potato Chips
- Cooking spray
Long Beach Coleslaw
By kimvess
In medium skillet over medium heat, add the olive oil and, when hot, add the onions and garlic and cook for 2 minut...
- 2 tablespoons extra-virgin olive oil
- 1/2 red onion, thinly sliced
- 2 tablespoons minced garlic
- 1/2 medium red cabbage, trimmed and cut into 1/8-inch julienne
- 1 tablespoon fresh cracked black pepper
- 1 teaspoon sea salt
- 1 cup red wine vinegar
- 1 head iceberg lettuce, trimmed, cored and cut into 1-inch pieces
- 1 cup Blue Cheese Dressing, recipe follows (or your favorite bottled chunky blue cheese dressing)
- 1 1/2 cups crumbled blue cheese, best quality, divided
- 2/3 to 1 cup buttermilk
- 1 tablespoon Dijon mustard
- 2 teaspoons champagne vinegar
- 2 teaspoons fresh lemon juice, divided
- 1 teaspoon minced shallot
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon sea salt
Blackened Chicken over K-Paul’s Mashed Potatoes - Louisiana Cookin
By kimvess
Heat a large, dry cast-iron skillet over very high heat until it is extremely hot (about 450° to 600°F)
- ■6 each 6- to 8-ounce chicken breasts
- Seasoning
- ■3 tablespoons Chef Paul Prudhomme’s Blackened Redfish Magic
- ■1 stick unsalted butter, melted and allowed to cool
- K-Paul’s Mashed Potatoes
- ■3 medium to large russet potatoes (about 3 pounds peeled)
- ■1 stick unsalted butter, melted
- ■2 cups heavy cream
- ■2 tablespoons plus 1/2 teaspoon Chef Paul Prudhomme’s Vegetable Magic (or Meat Magic or Seasoning Salt)
French Dip Sandwiches
By kimvess
Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat
- 3 tablespoons vegetable oil
- 1 large onion, thinly sliced
- Kosher salt
- 6 medium shallots, thinly sliced
- 2 bunches scallions, chopped (white and greens parts separated)
- 1 1/2 cups sour cream
- 1 cup mayonnaise
- 2 teaspoons white wine vinegar
- 2 teaspoons Worcestershire sauce
- 6 cloves garlic
- Kosher salt
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon celery salt
- Pinch of cayenne pepper
- Freshly ground black pepper
- 1 3-to-4-pound beef eye round roast
- 4 cups low-sodium beef broth
- 2 stalks celery, roughly chopped
- 1 small onion, roughly chopped
- 3 sprigs parsley
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 teaspoons dry sherry
- 6 6-inch Italian rolls, split and lightly toasted
The Best Baked Spaghetti
By kimvess
Preheat oven to 350 degrees
- 16 oz thin spaghetti
- 1 lb italian sausage or hamburger, cooked
- 24 oz jar spaghetti sauce
- 2 eggs
- 1/3 cup parmesan
- 5 tbsp butter melted
- 15 oz ricotta
- 3 tbsp parsley
- 1/4 cup sour cream
- 4 cups mozzarella cheese
Easy One Pan Fettuccine Alfredo
By kimvess
Combine cream, water, butter, salt, pepper, garlic clove, and pasta in a pan
- 8 oz of uncooked, dry fettuccine
- 1 cup of heavy cream
- 2 cups of water
- 4 tablespoons of butter
- 1/2 teaspoon of kosher salt
- freshly ground pepper to taste
- one clove of garlic, peeled
- 2 cups of freshly shredded Parmesan cheese
Cheesy Garlic Potato Gratin
By kimvess
1. Preheat oven to 350 degrees F
- 4 medium Yukon gold or other yellow-flesh potatoes (1-1/2 pounds), thinly sliced (about 5 cups)
- 1/3 cup sliced green onions (3) or thinly sliced leek
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Swiss cheese, Gruyere, provolone, or Jarslberg cheese (6 ounces)
- 1 cup whipping cream
- Green onion slivers (optional)
Traditional Teriyaki Marinade
By kimvess
Mix all ingredients together until evenly blended
- 1/2 cup mirin (heavily sweetened Saki)
- 1/3 cup soy sauce
- 3 tablespoons sugar
- 1 tablespoon saki
- 1 tablespoon grated fresh ginger