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Articles 1 to 12 of 21:
Roasted Pork with Cilantro-Mint Rub
In the bowl of a food processor, combine the mint leaves, cilantro leaves, garlic, 1/2 teaspoon of the salt and 1/2 cup of the olive oil and pulse until herbs are finely chopped and thoroughly combined. Transfer to a nonreactive container and set ... [... more]
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Venetian Style Polenta Cakes with Cavolini Di Bruxelles ...
In a 6-quart stock pot combine the water and heavy cream and bring to a boil. Slowly add the polenta in a thin stream while stirring to prevent lumps from forming. Reduce the heat to a low flame and slowly incorporate the semolina flour. Allow to ... [... more]
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Homemade Soft Pretzels
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed ... [... more]
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Homemade Hard Pretzels
Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and, using the dough hook attachment, mix on low speed until ... [... more]
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Roasting and Seeding Various Peppers
Rub the poblanos, floral gem, Anaheim, and Fresno peppers with olive oil. Roast for about 15 minutes at 400 degrees, or until the skin has blistered. Remove the peppers from the oven and cool. Remove the skin and seeds and julienne the peppers. ... [... more]
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Roasting Squashes
Preheat the oven to 350 degrees F. Cut the squash in half (horizontally) and scrape the seeds. Place the squash, flesh side down, in a shallow roasting pan. Fill the pan with about 1 cup of water. Roast the squash for 1 1/2 to 2 hours or until ... [... more]
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Pheasant Forcemeat, Stuffing and Roasting the Ballotine
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the pheasant, ham, pork, and chicken livers, together. Add 3 of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, shallots, brandy, and ... [... more]
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Grilled Chicken Chili Verde and Corn on the Cob with ...
Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large ... [... more]
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Eli's Asian Salmon
Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan. In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy ... [... more]
Food Network |
Roasted Eggplant Spread
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, ... [... more]
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Roasted Shrimp and Orzo
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk ... [... more]
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Chicken Salad Veronique
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool. When the chicken is cool, remove ... [... more]
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