Fried Chicken

Fried Chicken
  • 2 tablespoons kosher salt, divided
  • 2 teaspoons plus 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 3–4-lb. chicken parts (just boneless breasts worked fine)
  • 1 cup buttermilk
  • 1 large egg
  • 2-3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 qt Peanut oil (for frying)
Your rating: None Average: 5 (1 vote)

Grilled Turkey

Smoked Turkey

Dry brine turkey for at least one day, uncovered, in the fridge. See http://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lesso... for guidance, we used:

  • Salt (1/4 cup)
  • sugar (1.5 Tbsp)
  • sage
  • ground rosemary
  • thyme
  • black pepper
  • garlic powder
  • Smoked paprika
  • smoked salt

Rub all over and under breast skin.

Prepare bird:

1-2 hours before grilling, remove turkey from fridge to bring up towards room temperature
Place pats of butter under skin

Prepare grill:

Your rating: None Average: 5 (2 votes)

Lamb Shawarma

Lamb Shawarma

We took a lamb recipe from Jerusalem: A Cookbook and adapted it with a cooking technique from Cook's Illustrated to create a perfectly tender, medium-rare lamb roast with shawarma spices.

Your rating: None Average: 4.5 (2 votes)



We primarily used this extensive guide at Simply Recipes, with some tips from Bon Appetit and with consultations to the WaPo article, Julia Child, and my vintage Joy of Cooking from the 60s.

1 Goose (8-10 lbs, ours was 8.77)
salt, pepper, thyme and sage for rubbing
1 lemon
1 head of garlic, unpeeled, with the top cut off to expose cloves
1/2 medium onion, peeled and quartered

Your rating: None Average: 2 (2 votes)

Maurine's Orange Peel Bread

Orange Bread

Heat oven to 350 degrees.

Blend together:

  • 1 c. sugar ( a little less if you are using the syrup from the rinds)
  • 2T. butter, melted.

Then add

  • 2 eggs and mix well.

Stir in

  • 3 ¼ c. flour
  • 3 t. baking powder
  • ½ t. salt
  • 1 c. chopped pecans (or more)
  • 2c candied orange peels (recipe follows, but can chop up candied mandarin oranges from Trader Joe's, or candied orange peel meant for baking)

Mix well then add

Your rating: None Average: 4.5 (2 votes)

Chiles Rellenos

Blistering the peppers

Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite.  He worked long and hard to re-create that moment, and settled upon this recipe.

  • 12 Anaheim peppers, skin removed (see note)
  • 3 whole eggs
  • 2 egg whites
  • 1 Tbsp Flour
  • 1 dash salt
  • Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"
Your rating: None Average: 4.5 (2 votes)

Nan's Bread and Butter Pickles

Bread and Butter Pickles

Courtesy of Nan.

I use the recipe that is on Mrs. Wages Pickling Lime container. It can probably be found at the grocery store with the canning good--like jars, lids, etc. You'll need that lime.

Briefly (as can be) I cut them up a tad LESS than 1/4 inch thick into a large non-reactive pot or big bowl--something that will fit in your frig. (with a plate on top you
can put other stuff on top of it).

Mix 1/2 cup lime with a gallon of water and pour over them. If you are doing a huuuuuuge amount in biiiiig bowl you can make more or this. Let this sit in frig overnight.

Your rating: None Average: 4.5 (2 votes)

Texas Smoked Brisket


Notes for next cook: review the smoke ring guidance here: https://amazingribs.com/more-technique-and-science/more-cooking-...


  • Brisket -- (give at least 60 minutes per pound, though thicker or larger non-point cuts might take as much as 90 mins / pound) 4 Pounds is a good base point.
  • Mesquite chunks and chips
  • Charcoal (duh)
  • Mopping sauce (see below)
  • Smoked salt
  • dry rub

The night before

  • Trim the fat off the brisket's exterior to improve smoke penetration
Your rating: None Average: 5 (2 votes)

Red Wine-Braised Short Ribs

Beef Short Ribs

We merged a Bon Appetit recipe with a (strikingly) similar recipe from my canning book (which recommends topping the finished product with pickled red onions) and sprinkled it with input from Tom Colicchio.

Makes about 4 servings.


Your rating: None Average: 2 (1 vote)

Classic Red Mole Poblano

Chicken glazed with mole

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Your rating: None Average: 4 (2 votes)

Steamed buns with Pork Belly

Steamed Buns with Pork Belly

While the entire recipe is far too insanely complicated to repost here, it comes from the Momofuku cookbook.

The components are:

  • steamed buns
  • roasted pork belly (start with 3lbs skinless pork belly)
  • scallions
  • sweet pickles
  • hoisin and siracha sauces

The candied crispies from the roasting of the pork make a fantastic condiment to the buns

Pork Belly

  • 3lbs skinless pork belly
  • ¼ cup kosher salt
  • ¼ cup suger
Your rating: None Average: 4 (2 votes)

Fried Potstickers

Potstickers Fried

When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 3 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker.

Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.

Your rating: None Average: 4 (1 vote)

Dolmades (Stuffed Grape Leaves)


We really enjoy the vegetarian dolmades (grape leaves stuffed with rice and other sundies) from Eastern Market, and so we thought we'd try and make them ourselves. We found grape leaves in brine at the supermarket and went from there. While I do enjoy cooking "projects," I have to admit that this one is pretty labor intensive. It's delicious, but undertake with caution.

I cobbled together the recipe from online sources.

Makes about 40 dolmades.

Your rating: None Average: 3.5 (2 votes)

Truffle Cream Sauce

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.

Your rating: None Average: 5 (2 votes)

Turkey and Dressing

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

Your rating: None Average: 4.5 (2 votes)



Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!


make about 2 1/2 hours before serving

  • 1 package active dry yeast (2.25 tsp)
  • About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
  • 1 tsp salt
  • 1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).

Your rating: None Average: 4.5 (2 votes)

Baked Potato Soup

Potato Soup

Adapted from @MikeCotton's famous potato soup. Full instructions for that are at the end. This recipe can (and usually should) be halved!)

5 lbs baking potatoes
¾ lbs (3 sticks) butter
1 lb applewood smoked bacon, chopped
1/2 lb sharp cheddar, grated or finely diced
5+ cloves garlic
1 1/2 teaspoons dried thyme
sea salt, black pepper to taste

Optional: Sour cream and chives.

Kitchen needs: a large pot, another pot, and a lot of large prep bowls


Your rating: None Average: 4 (1 vote)

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