Author: admin
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Beef Stew
Notes: This is my version of a Cooks Illustrated recipe. I strongly recommend you purchase their Best Recipe book (older) or the Cooks Illustrated Cookbook: 2000 Recipes from 20 Years… I cut my meat a little smaller and cook the stew a little longer than the Cooks but their initial recipe was excellent. It is…
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Roasted Brussels Sprouts with Pears and Pistachios
This recipe is just OK. It takes a lot of work and it is difficult to taste the pears and other ingredients. From Food52 Serves 2 INGREDIENTS: 1 pound brussels sprouts, halved lengthwise 3 tablespoons olive oil 1/2 teaspoon salt 6 grinds black pepper 1 Bosc pear, halved lengthwise and cored 1/4 cup shelled pistachios,…
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Pulled Pork Cuban Tacos
INGREDIENTS: 3.5 pounds pork shoulder 1 cup orange juice 1/2 cup lime juice 1/3 cup tamarind paste liquid 3 tablespoons chopped garlic 2 teaspoons kosher salt 1 tablespoon dried oregano 1 teaspoon cumin dash ground pepper white corn tortillas salsa INSTRUCTIONS: To make the tamarind liquid, mix 3 tbsp of tamarind paste with 1/3 cup…
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Pork Belly – Sous Vide
The pork belly in this recipe is excellent. This recipe produces an asian / teriyaki taste. Other spice mixtures might work just as well. INGREDIENTS 3 lbs fresh pork belly 1 cup soy sauce 1 cup green onions 2 tbsp of minced garlic 3 tbsp sesame oil 2 tbsp salt 2 tbsp sriracha 1 tbsp…
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Butter – Clarified (Ghee)
WHY CLARIFY BUTTER? The problems with regular butter are: The best way to fix both of these problems is to remove the water and milk proteins (clarify it). There are several ways to clarify butter. One of the easiest and most flavorful versions is Ghee which is used in asian dishes. Ingredients: Instructions:
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Potatoes – Roasted Red (or new) Parmesan
INGREDIENTS: 3 lbs. red potatoes, cleaned and sliced into 1″ or smaller thickness chunks. 4 Tbsp Olive Oil 6 cloves of garlic, minced 1.5 tsp. kosher salt 1 tsp. ground black pepper 1 tsp. dried thyme 1/2 tsp. dried oregano 1/2 tsp. dried basil 1/3 cup grated Parmesan cheese (or equivalent of dried grated) 2…
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Dulce de Leche – Caramel from Sweetened Condensed Milk
Sous Vide Dulce de Leche You can make plain Dulce de Leche by heating the milk in the unopened can but you cannot add flavorings. Believe me, the added flavorings make a big difference. We made ours with several different flavorings and asked some friends over to taste test and vote on their favorites. The…
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Margarita Rimming Salt – Colored
Colored Margaritas require Colored Margarita Salt! Ingredients: 5 Tbsp Sea Salt 5 drops of food coloring 5 drops of lime juice Instructions: Put salt in a Ziplock bag or a tupperware container with a cover. Add liquid ingredients Shake well Cover a cookie sheet with aluminum foil Pour contents out onto the foil Broil low…
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Sauces and Gravies – Theory and Ratios
Serving Size: A typical serving size for sauces is 4 oz. per person. A typical serving size for gravy is 8 oz. per person. Assume the end product will be equal to the added liquid. The roux will add very little volume. So, if you are using 16 oz. of liquid, it should serve 4…