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Recipes
Sopa seca
By kimvess
Toast the chiles in a small, dry skillet over medium heat until aromatic and very pliable, turning once or twice, a...
- 2 ancho chiles, stemmed
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 1 teaspoon Mexican oregano
- 1 cup tomato puree
- 3 cups chicken stock
- 3/4 cup olive or peanut oil
- 6 ounces fideo (vermicelli)
- Salt
- 1 Mexican chorizo, casing removed and filling crumbled
- 3/4 cup grated Jack cheese
- 3/4 cup grated Cheddar cheese
- Mexican crema or creme fraiche
Irish Pub Nachos
By kimvess
These potato based nachos feature some of your favorite toppings, making them perfect for sharing at any get togeth...
- 1 1/2 lbs russet potatoes, scrubbed and sliced into quarter inch coins
- 2 tbsp olive oil
- 1/2 tsp dried rosemary leaves
- scant 1/2 tsp ground thyme
- salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 5 slices thick cut bacon, cooked crisp and crumbled
- sour cream, or Greek yogurt, to taste
- pico de gallo, to taste
- 2 green onions, thinly sliced optional
- 1 tbsp chopped fresh cilantro leaves
Butter-Braised Spring Onions with Lots of Chives
By kimvess
Recipes & Menus | recipes Butter-Braised Spring Onions with Lots of Chives Onion flavor is layered in this dish: ...
- 8 spring onions (about 1 pound), root ends trimmed
- 4 tablespoons (1/2 stick) unsalted butter, divided
- Kosher salt
- 1/4 teaspoon chopped fresh chives
Grilled Chicken with Chipotle-Orange Glaze
By kimvess
1. Preheat grill or broiler to high
- 1 tablespoon orange juice concentrate, thawed
- 1.5 teaspoons finely chopped chipotle chiles in adobo sauce, (see Note)
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon molasses
- 1/2 teaspoon Dijon mustard
- 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
- 1/8 teaspoon salt
Cowboy Baked Beans
By kimvess
In a Dutch oven, cook beef over medium heat until no longer pink; drain
- 1 pound ground beef
- 1 pound bacon, cooked and crumbled
- 2 cups barbecue sauce
- 1 can (16 ounces) butter beans, rinsed and drained
- 1 can ( 15 3/4 ounces) pork and beans
- 1 can (15 1/2 ounces navy beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 medium onions, chopped
- 1/4 cup packed brown sugar
- 1/4 cup molasses
- 2 tablespoons balsamic vinegar
- 2 teaspoon ground mustard
- 2 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
Honey Garlic Caramelized Carrots
By kimvess
In a 10 inch skillet (preferably cast-iron), heat 2 tablespoons butter over medium heat
- 3 Tbsp unsalted Butter, divided
- 1 pound carrots, cut into 1 inch chunks on the diagonal
- 1/2 tsp kosher salt
- 2 cloves garlic, minced (or thinly sliced added in after 10 minutes)
- 1 Tbsp raw honey
- 1 Tbsp minced fresh flat-leaf parsley
Classic Baked Macaroni & Cheese
By kimvess
Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat
- Kosher salt
- 6 Tbs. unsalted butter
- 1 medium onion, finely diced
- 6 Tbs. all-purpose flour
- 1 Tbs. Dijon mustard
- 1 quart whole milk, heated
- 1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves
- 1 bay leaf
- 8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabot’s Seriously Sharp Hunter’s Cheddar)
- 4 oz. (1 packed cup) grated Monterey Jack
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. Tabasco sauce
- Freshly ground black pepper
- 1 lb. elbow macaroni or other small pasta, such as pipette or small shells
- 2 Tbs. extra-virgin olive oil; more for the baking dish
- 2 cups fresh breadcrumbs
- 1-1/2 oz. (1/2 lightly packed cup) freshly grated Parmigiano-Reggiano
Champ
By kimvess
Pour the beer into the bottom pan of a steamer, place the steamer insert inside and cover the pan
- 3 cups lager-style beer
- 3 lb. Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 6 green onions, white and green portions, thinly sliced
- 4 Tbs. (1/2 stick) unsalted butter, cut into 1-inch pieces
- 3/4 cup heavy cream
- Salt and freshly ground pepper, to taste
- 6 Tbs. (3/4 stick) unsalted butter, melted
Sausage Burgers with Sriracha-Honey-Mustard Sauce
By kimvess
In a bowl, combine the ground pork with the sausage meat and form into eight 4-inch patties about 3/4 inch thick
- 1 1/2 pounds ground pork
- 1 1/2 pounds sweet and hot Italian sausage, casings removed
- 1/4 cup honey
- 3 tablespoons Sriracha
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 8 burger buns, split and toasted
- Mayonnaise, coleslaw and pickles
Lexington-Style Grilled Chicken
By kimvess
Larry Elder, Charlotte, North Carolina, Southern Living MARCH 2005
- 2 cups cider vinegar
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup vegetable oil
- 3 tablespoons dried crushed red pepper
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 (2 1/2- to 3-pound) cut-up whole chickens*