Stuffed Mushrooms

Posted Tue, 08/25/2009 - 19:14 by Audrey
Stuffed Mushrooms

Audrey's family's stuffed mushrooms. A vegetarian (but not vegan) treat. Always a hit at parties and holiday meals.

3.5
Your rating: None Average: 3.5 (2 votes)

Potato Latkes

Posted Tue, 08/25/2009 - 19:11 by Audrey
Latkes

Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and the Los Angeles Times.
See also the kitchn for an actual recipe. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

4
Your rating: None Average: 4 (2 votes)

Bernice's Brisket

Posted Tue, 08/25/2009 - 19:09 by Audrey
Bernice's Brisket

This is Audrey's family's brisket recipe. Sort of like a potroast, but made on the stovetop. It has a sweet and savory sauce. It's really easy to freeze leftovers and reheat - almost better that way!

2.5
Your rating: None Average: 2.5 (2 votes)

Truffle Cream Sauce

Posted Tue, 08/25/2009 - 14:36 by Jon
Truffle Cream Sauce with Agniolotti, served with salad and a roll

Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

5
Your rating: None Average: 5 (2 votes)

Potato Gnocchi

Posted Tue, 08/25/2009 - 14:31 by Jon
Making Gnocchi

The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt

4
Your rating: None Average: 4 (2 votes)

Pecan Pie

Posted Tue, 08/25/2009 - 12:33 by Jon
Pecan Pie

Originally from Dear Abby / Houston Post, via Mom

1c white Karo syrup
1c dark brown sugar
1/4t salt
1/4c melted butter
1t vanilla

Mix above together. I found that using an immersion blender got the consistency to a pleasantly creamy texture, but I was also using block-style brown sugar, instead of granulated. Regardless, it should be well mixed together and not lumpy.

Add:
3 eggs (slightly beaten)
1 heaping cup pecan halves
squeeze of lemon juice

Stir together.

5
Your rating: None Average: 5 (1 vote)

Turkey and Dressing

Posted Tue, 08/25/2009 - 12:31 by Jon
Turkey and Dressing 2013

This is a modified version of the turkey and dressing recipe that Jon got from his Mom, who learned from hers. We buy a fresh (non-frozen), free-range turkey and dry brine it for 2-3 days. In years past, we have also wet-brined it for three days, but this is much messier (though it can save fridge space if you use a cooler). We have recently been doing simple injections to improve the juiciness of the breast meat

4.5
Your rating: None Average: 4.5 (2 votes)

Jerk Chicken

Posted Tue, 08/25/2009 - 12:29 by Jon
C.R.A.P.

4 chicken breasts (bone-in, with skin on is best)
5 Tbsp Jamaican jerk seasoning (I recommend Grace or Walkerswood)
1/4 cup extra olive oil
2 cloves garlic, minced
1 finely chopped scotch bonnet/habanero (optional)
1 scallion, chopped
1 tsp Jamaican allspice
1/2 tsp smoked salt
1/2 tsp thyme
1/2 paprika,

Marinate chicken in the jerk seasoning, garlic, and olive oil for at least 1 hour.

Mix in the rest of the seasonings, reserving some scallion for a garnish

Grill over high heat for 20-30 minutes, turning often, or broil in the oven using the guidance below:

3.5
Your rating: None Average: 3.5 (2 votes)

Seafood coconut rundown

Posted Tue, 08/25/2009 - 12:27 by Jon
Mackerel rundown with johnny cakes

Classic Caribbean "rundown" stew - best served on rice with fried johnnycakes or "festival".

1/2 lb salted or smoked mackerel, deboned and skinned (can also use mussels, or bite-sized mixed seafood). If using salted mackerel: rinse it, and then cover it with boiling water for ½ hour to extract some of the salt.
2 cans of coconut milk
½ yellow onion
5 cloves garlic
3 stalks chopped scallion
2 diced plummy (roma) tomatoes
1 habanero pepper sliced
½ cup cubed pumpkin / butternut squash (optional)
1/2 cup white wine (optional)
Ground black pepper
Thyme
Cooking oil for sautéing

2.5
Your rating: None Average: 2.5 (2 votes)

Gallo Pinto

Posted Tue, 08/25/2009 - 12:22 by Jon
Gallo Pinto

Gallo Pinto is a stable Nicaraguan dish of rice and beans. It goes great with carne asada for dinner, or with fried plantains and cheese for a hearty breakfast.

Makes a lot. Halve for a more reasonable yield.

  • 2 cups small "centroamerica" red beans.
  • 1 small or medium onion
  • 3 cups (700 ml) chicken broth (could sub in vegetable broth to make it vegetarian)
  • 2 cups (350 ml) precocido / parbroiled white rice
  • ½ teaspoon (2.5 ml) salt
  • 1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto
4.5
Your rating: None Average: 4.5 (2 votes)
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