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Recipes
Braised Pork Shoulder in Red Wine Tomato Sauce
By gtelliott
Enter your email address: Food memories, a lack thereof {and a recipe for mixed green salad with broiled goat chee...
- 1 4 1/2-5 pound boneless pork shoulder roast (also known as Boston Butt Roast)
- 1-2 pieces of center cut bacon, diced
- 1 large carrot, peeled and roughly chopped
- 2 pieces of celery, roughly chopped
- 3 large cloves of garlic, smashed and roughly chopped
- 1/2 large red onion, roughly chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- a few dashes of red pepper flakes
- 2 tsp Italian seasoning
- 2 TB tomato paste
- 3 bay leaves
- 1 28 ounce can of crushed tomatoes
- 3/4 cup red wine
- beef stock, to cover (about 2 cups)
- Egg noodles, cooked (for serving)
Scallops with Tarragon Butter Sauce
By gtelliott
In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat
- 2 tablespoons olive oil
- 5 tablespoons butter
- 1 1/2 pounds sea scallops, dried well
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup dry white wine
- Grated zest of 1 lemon
- 2 tablespoons chopped fresh tarragon
White Chicken Enchiladas with Green Chile Sour Cream Sauce
By gtelliott
You'll never want to make a different enchilada recipe again! These are DEFINITELY a hit with the whole family
- 8 soft flour tortillas
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chillies
- 1 teaspoon dried cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
Potsie's Creamed Chicken and Biscuits Casserole
By gtelliott
Directions 1 Preheat oven to 350
- 1 1
- small onion
- 1 1/2 1 1/2
- teaspoons butter
- 2 2
- lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
- 1 1
- (10 3/4 ounce) can cream of chicken soup
- 1/2 1/2
- cup mayonnaise
- 1 1
- cup milk
- 1/2 1/2
- cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
- 1 1/2 1 1/2
- cups shredded mild cheddar cheese
- refrigerated biscuit
Fettuccini with Mushroom, Ham and Rose Sauce
By gtelliott
Bring a large pot of lightly salted water to a boil
- 1 pound dry fettuccine pasta
- 1/4 cup butter
- 1/2 cup finely diced onion
- 3 cloves garlic, minced
- 1 pound fresh sliced mushrooms
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 6 slices ham, chopped
- 1 1/2 cups heavy whipping cream
- 1 cup spaghetti sauce
- 1 teaspoon crushed red pepper (optional)
Bacon Wrapped Scallops with Spicy Mayo
By gtelliott
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick
- 1 1/2 pound large scallops
- 1/2 pound thin-sliced bacon
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 cup good quality mayonnaise
- 1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
- 1 lime, juiced
- 2 tablespoons chopped cilantro, plus more for garnish
- 2 heads Bibb lettuce, washed
- 3 avocados, sliced
Sweet and Spicy Bacon Chicken
By gtelliott
Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, r...
- 4 chicken breasts cut in thirds (12 pieces)
- Bacon slices
- salt and pepper to taste
- garlic powder
- chili powder
- brown sugar
erin's recipes: [grilled shrimp and scallop scampi on angel hair pasta]
![erin's recipes: [grilled shrimp and scallop scampi on angel hair pasta]](/media/2d/f1/c3ecf9661f296144ebdc2aa6327f18b69174.jpg/tsp/erins-recipes-grilled-shrimp-and-scallop-scampi-on-angel-hair-pasta.jpg)
By gtelliott
This recipe is a little tricky the first time only due to handling so many pots in the kitchen at once with very ...
- sea salt
- black pepper
- 1/2 pound of angel hair pasta
- 6 garlic cloves,minced
- 1/2 cup flat leaf parsley, chopped
- 1/4 cup extra virgin olive oil
- 16 about 16 shrimp, medium to large size, peeled, deveined, and tails removed
- 8 medium sized scallops
- 1 tsp red pepper flakes
- 1/2 cup dry white wine or sherry
- juice of one lemon
- 4 Tbsp cold unsalted butter
- 4 pieces of bacon
- 4 green onions, thinly sliced
- Parmesan, if desired
Brasato Al Barolo - Beef Braised in Barolo Wine
By gtelliott
Begin the day before you plan to cook the meat
- 3 pounds beef, either rump roast or a similar cut, not too lean or it will be dry
- A bottle of Barolo or similar full bodied tannic red wine
- A large onion, or 2 if you prefer
- A large carrot
- A stalk of celery
- A bay leaf
- Peppercorns to taste
- Butcher's twine
- 2 tablespoons butter and 2 tablespoons prosciutto fat (if need be use just 4 tablespoons butter)
- 1/4 cup cognac (optional)
- Salt to taste.
Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs
By gtelliott
Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, ...
- 1/2 cup mayonnaise
- 1/4 cup hot cherry peppers, chopped
- 3 tablespoons red wine vinegar
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 4 tablespoons olive oil, divided
- 2 teaspoons finely chopped fresh thyme
- 3 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 4 slices good white bread, crusts removed and finely processed
- 1 teaspoon finely grated lemon zest
- 16 to 20 large sea scallops, patted dry
- Special equipment: 6-inch wooden skewers, soaked in water