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Recipes
Pesto Pizza
By winefoot
I woke up yesterday pretty excited
- Pesto Sauce
- 2 Cups of fresh basil
- 1/4 cup toasted pinenuts
- 1/2 cup olive oil
- 1/4 cup grated parmesean
- 1/4 cup pecorino
- S & P
- Pesto Pizza
- One no knead dough
- 1/2 cup fresh pesto
- 3 oz. fresh whole milk mozzeralla
- 3 oz. ricotta cheese
- 2 oz. fresh prosciutto
Grilled Skirt Steak Tacos
By winefoot
Grilled Skirt Steak Tacos
- 1 to 1 1/4 pounds trimmed beef skirt steak
- 1 jar of your favorite salsa
- 1/2 cup Negra Modelo beer
- 3 garlic cloves, peeled and crushed
- 3 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- Salt and pepper
- 2 medium white onions, sliced into 1/2-inch rounds
- Vegetable oil
- Chopped fresh cilantro, lime wedges and one slice of avocado
- 12 fresh, warm tortillas
Smoked Salmon Spread
By winefoot
In a medium bowl, stir cream cheese until it is no longer in a hard form
- 2 (8 ounce) packages cream cheese, softened
- 12 ounces smoked salmon, chopped
- 3 dashes Worcestershire sauce
- 3 drops hot pepper sauce
- 1 teaspoon chopped fresh dill weed
- 2 tablespoons chopped green onion
Cracker Barrel Copycat Pancakes
By winefoot
Your search for the perfect pancake ends here
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 cups full fat buttermilk
- 1 egg
- Vegetable oil, for cooking
- Whipped butter and maple syrup, for serving
Eggs in Hell Recipe | Mario Batali
By winefoot
Place a skillet, preferably cast iron, on the grill over medium-high heat
- 4 tablespoon extra-virgin olive oil
- 1 medium onion coarsely chopped
- 6 cloves garlic thinly sliced
- 4 jalapeño peppers seeded and cut into 1/4 inch dice
- 1 teaspoon hot chile flakes
- 3 cup basic tomato sauce
- 8 large eggs
- 1/4 grated Parmigiano Reggiano or Pecorino
- Shredded basil
- Salt and pepper
Alton Brown's Corned Beef
By winefoot
Directions Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, m...
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
The Ultimate Charleston Shrimp and Grits
By winefoot
1. Peel and devein the shrimp, reserving the shrimp in a bowl and the shells in a small saucepan
- 1 1/4 pounds headless large (21 to 25 count) shell-on shrimp
- 1 bay leaf
- Kosher salt
- 3/4 tsp. sugar
- 1 pinch of cayenne
- 1 lb. vine-ripened tomatoes, cored and quartered
- 1 tsp. red wine vinegar, plus more to taste
- 4 oz. slab bacon, cut into large dice
- 1 lemon, halved
- 1 tbsp. all-purpose flour
- 2 garlic cloves, minced
- Freshly ground black pepper
- Charleston Hominy (recipe follows)
- 2 cups whole milk
- 1 cup stone-ground coarse grits
- 2 tbsp. unsalted butter
- Kosher salt and freshly ground black pepper
Best Ever Green Bean Casserole
By winefoot
Preheat the oven to 475 degrees F
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Grilled Clams with Chorizo
By winefoot
Combine butter and garlic, cut side down, in a small saucepot and place over medium heat so the butter melts but do...
- 1/2 cup (1 stick) unsalted butter
- 1 head of garlic, cut in half, horizontally
- 2 links of fresh Mexican-style chorizo (about 8 oz.)
- 24 cherrystone clams, scrubbed
- 1/4 cup chopped fresh flat-leaf parsley
- 4 1/2 ” slices country-style bread, grilled or toasted
- Lemon wedges, for serving
Shashlik (Russian Lamb Kebab with Tomato-Prune Sauce)
By winefoot
1. Combine half the dill with seltzer, vinegar, 1 tsp
- 1/2 cup minced dill
- 1/2 cup seltzer water
- 2 tbsp. white vinegar
- 1 1/2 tbsp. ground coriander
- 1 1/2 tbsp. paprika
- 1 tsp. ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 lb. boneless lamb shoulder, cut into 2" pieces
- 3 small yellow onions (2 cut into 2" wedges, 1 minced)
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 3 tbsp. tomato paste
- 1 tsp. crushed red chile flakes
- 16 pitted prunes, roughly chopped
- 1 (28-oz.) can whole peeled tomatoes in juice, crushed
- 1 cup minced cilantro
- 1/2 cup minced parsley
- 1 tbsp. lemon juice
- 2 (12") metal skewers