Trembling Hills Wine Tasters Club
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M. Vinny, the 2012 Monbosquet is on LBW for $40.
@AFK’s Rib Rub
I measure by weight instead of volume. It seems to be more accurate.
6.5 oz sea salt
8 oz brown sugar
8 oz white sugar
.5 oz chipotle chili powder
.5 oz Ancho chili powder
1.25 oz New Mexico chili powder
.5 oz cayenne pepper
1 oz Hungarian paprika
.5 oz Black pepper
.3 oz Allspice
.4 oz Nutmeg
.5 oz Onion powder
1.5 oz Garlic powder
.5 oz Cumin
.3 oz Rosemary
.5 oz Herbes de Provence
I usually coat my ribs with a light layer of dijon mustard before applying the rub.
Potato and Truffle Crusted Triggerfish
2012 Coastal Uncorked Chefs’ Challenge Winning Dish
2 Tablespoons butter
2 cups leek white, clean and finely chopped
2 Yukon Gold potatoes
1 teaspoon black or white truffle oil
4 triggerfish filets
1 Tablespoon of finely chopped chives
salt and pepper to taste
1 shallot, peeled and finely minced
2 Tablespoons white vinegar
2 Tablespoons white wine
2 Tablespoons heavy cream
2 Tablespoons butter, cubed
salt and white pepper, to taste
In a saucepan, sweat chopped leeks in butter, stirring occasionally, no coloration. Set aside.
Combine the shallots, white wine, white vinegar, in a saucepan over high heat and reduce to 2 tablespoons.
With an apple corer, slice through the potato. Slice potato very thin. Place potato “scales” in bowl and season with salt pepper, and truffle oil.
Finish Beurre Blanc by adding cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, once cube at a time, whisking first on then heat and then off the heat. Season with salt and white pepper, to taste. Keep warm.
Layer potatoes like “scales.” Cook fish in sautee pan with butter, potato side down, for five minutes. Turn filet delicately and cook for another 4 minutes. Set aside.
Place trigger fish on top of leek fondue, spoon Beurre Blanc around, and garnish with fresh chives.
Recipe from Eric Masson
Chef/Owner The Brentwood Restaurant and Wine Bistro
“Low Country French Cuisine”
4269 Luck Avenue
Little River, SC 29566
A recipe from the Mexican Restaurant Abuelos:
Abuelo’s Tilapia Veracruz
1. Season 2 Tilapia filets with salt and pepper.
2. Place 1 TBSP. clarified margarine in a sauté pan. Preheat pan over medium flame.
3. Place Tilapia filets in sauté pan with the skin side facing up.
4. Sauté for 1 minute. Turn filets and place in oven for 2 minutes to finish.
Clarified Margarine – 1 tsp.
Chopped Garlic – ½ tsp.
Scallops – 2 ea.
41/50 Shrimp – 5 ea.
Poblano Peppers – cut into 6 strips
Salt and Pepper – 1 dash
White wine – 1 TBSP.
Bloody Mary Mix – ¼ cup
Chile Güero – 1 ea.
Green Olives – Small – 3 ea.
Diced tomatoes – ¼ cup
1. Heat margarine over medium heat
2. Add garlic, scallops and shrimp. Sauté for 1 minute.
3. Add poblano strips and seasoning. Continue cooking for 30 seconds.
4. Add white wine to mixture and reduce.
5. Add Bloody Mary Mix, Chile Güero, olives and tomatoes. Combine all ingredients. Do not overcook.
6. Remove from flame and pour over fish.
Cooking with Chef Luis by Abuelos TV (Did he steal this idea from GV?)
Beef Short Ribs (Works very well with Beef Brisket, too!)
Note: I added more celery and carrots as the Mrs loves her veggies! Also, I cut my carrots and celery stalks in half. Considering the long time to cook, I thought they’d do better than small pieces. They did.
Beef Short Ribs (credit to NJandrew)
Mine came out well, I did a modified Cooks Illustrated version, they roast the ribs in the oven instead of browning on the stove top. It was a straight forward recipe.
~4lbs short ribs, I used bone in english cut, 12 ribs, recipe called for 6 lbs
2 carrots, chooped
1 celery, chopped
4-6 cloves garlic
1 14.5oz can chopped tomatoes, drained
1 bottle red wine (used 3 cups, drank 1 glass but you can use all)
1/4 cup unbleached all-purpose flour
4 cups stock (used beef but chicken or veal would be great)
fresh herbs (I used rosemary, thyme, and parsley)
2 bay leaves
1 teaspoon tomato paste
Heat oven to 300
In Dutch oven…
Season ribs with salt and pepper and brown on all sides, remove from pan (~12 minutes total)
Drain some fat and then cook chopped carrots, celery, and onion (8-10 min)
Add garlic for 1min then stir in flour and deglaze with some wine (1cup)
Add remainder of wine, stock, tomatoes, herbs, tomato paste, salt and pepper and return ribs.
Bring to boil, cover, and place in oven for 2.5-3 hrs.
Transfer ribs from pot to large plate; discard loose bones that have fallen away from meat. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately with plastic wrap and refrigerate overnight.
Note: I followed a suggestion in the thread to store the meat in the liquid, may try it the other way next time because I think it would be easier to remove the fat. I did initially remove some fat after straining the liquid before adding ribs back in.
I had one rib on the day of cooking, it was good but they were much better the next day. I reheated by putting it all in a 350 oven for 30min.
Served with mashed potatoes topped with caramelized pearl onions and bacon…
Dice up 3-4 slices of bacon and brown. Remove bacon and drain fat, keeping 2 tablespoons.
Caramelize onions in bacon fat over med heat, stirring occasionally.
Top Ribs and potatoes with onions and bacon
As posted by Kommander Kaos: gnoochi, Grandma Kaotica passed down two gnoochi recipes.
Basically its a choice between all potato based or ricotta based. The Kommander has actually outdone his Grandmother and on occasion will make a ‘hy rid’ gnoochi.
2 medium idaho potatoes
8 oz fresh ricotta NOT polly o
1/2 cup all purpose flour
2 large eggs
salt & pepper
tbl spoon tuscan quality olive oil
Boil potatoes with skin on until a fork can easily pierce
Rice potatoes (after peeling)
Separate egg yolks and fold into potato mixture
fold in 1/2 flour
Add 1/2 Ricotta mixture folding into potato….
s&p plus drizzle olive oil in to taste.
DO NOT overwork dough
If dough is too loose add more flour
separate dough into 4 pieces
Sprinkle flour onto your stone work surface
Kreate a 1″ diameter rope with each piece of dough
Kut 1″ pieces, roll each piece under a fork (creating grooves)
Two choices now:
Boil or bake the gnoochis
Boil just a few minutes in rapid boiling water
bake place gnoochi in pyrex with 1/4 of their surface submerged in broth (fresh of kourse) @350 for 20 minutes or so cover top of gnoochi with parmesan prior to baking.
Not so proprietary grilling spice rub:
3T Ground Coriander
2T Ground Cumin
3T Ground Black Pepper
1T Brown Sugar
Requested during the Old Town offline by @BD
This is the original recipe for pasty-wrapped stuffed olives from the book “Quick-Fix Vegetarian” by Robin Robertson.
Ingredients: 1 frozen deep-dish pie crust, thawed
16 to 20 almond- or jalapeno-stuffed green olives
Preheat the oven to 400* F. Roll out the thawed pastry crust. Use a sharp knife or a pizza cutter to divide the pastry into 16 to 20 pieces about 20 inches square. (You will need to patch the rounded end scraps together to make a few of the pieces.)
Lightly flour your hands to keep the pastry from sticking to them. Press 1 square of the pastry around each olive to enclose completely, molding with your hands as needed to shape into smooth ovoids. Place on a greased baking sheet. Refrigerate for about 10 minutes to firm up or until ready to use. Bake until golden brown, about 15 minutes. Serve warm or at room temperature.
Note: These can be made ahead and stored at room temperature. To serve, crisp in a preheated 400* F oven for 2 to 3 minutes.
She has also published an adaptation of the recipe on her blog, using puff pastry instead of a pie crust and regular olives that she fills with various ingredients, instead of the pre-stuffed ones.
Rhubarb Cream Pie
1 cup sugar
1/4 cup melted butter
2 egg yolks
2 egg whites plus 1/4 cup sugar
1/4 cup flour
2 Tablespoons lemon juice
2 1/2 cups diced rhubarb
9 inch pie shell
Mix together 1 cup sugar, butter, egg yolks, flour, and lemon juice. Add diced rhubarb. Beat egg whites until stiff, fold in sugar. Fold egg/sugar into rhubarb mixture. Pour in pie shell and bake at 375 for 15 minutes. Reduce heat to 325. Bake for 45 minutes more.
Maiale in agrodolce
(Sweet and sour glazed pork chops)
-Recipe from Saveur magazine-
as before, my comments in parentheses
4 10oz bone-in pork chops
Extra-virgin olive oil, Kosher salt, freshly-ground black pepper (emphasis on the Kosher and the freshly-ground)
1/3c balsamic vinegar
2T honey (I used orange blossom)
4T unsalted butter (I used 3)
1 spring fresh rosemary, torn into 1″ pieces (I used ~1t dried)
Put pork chops on a plate; drizzle with oil, season generously with salt and pepper; let sit for 30 minutes.
Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt saucepan and cook over medium heat until reduced to 1/4c. Stir in butter and rosemary and set aside.
Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12-14 minutes. Transfer to a place and let sit for 5 minutes before serving.
Shrimp, chicken and andouille jambalaya, recipe courtesy John Besh (my editorial comments are in parentheses)
Serves 12-15 (I made 1/2 recipe & it, along with lasagna someone else brought, easily served that many people & I had 1/2 the batch left over, so unless you’re serving an army, try 1/2 recipe first! I’m printing it as written)
2# bacon, diced
3# andouille sausage, diced
2# fresh pork sausage, removed from casings
8 skinless, boneless chicken thighs, roughly cut into 1″ cubes
freshly ground black pepper (freshly ground is the only way to use pepper!)
6 large onions, diced
4 bell peppers, seeded & diced
10 stalks celery, diced
12 cloves garlic, minced
9 cups converted Louisiana white rice (Uncle Bens is the most easily found) (IMPORTANT NOTE! I’m assuming 9c is a typo, as there is no way this much rice could be cooked with the amount of liquid in this recipe. I used 2c, or 4 if making the full recipe, and it was perfect)
2t dried thyme
2 dried bay leaves
3T smoked paprika
2t cayenne pepper
1T celery salt
6c canned crushed tmoatoes
6c chicken stock
3 bunches green onions, chopped
1. Heat a very large (3-5 gallon) pot over high heat until it is hot, then reduce heat to moderate. This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn. (Again, I used a large, 3-5 gallon pot for 1/2 recipe, and it was almost full to the top when done. I transferred it to the largest crock pot I have & that was also completely full)
2. Render the bacon w/ the sausages & lard in the hot pot, stirring slowly w/ a long wooden spoon. While the pork is rendering, season the chicken thighs w/ salt & black pepper. Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
3. After the chicken has browned, add the onions to the pot and allow them to caramelize, about 15 minutes. Add the bell peppers, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.
4. Next add the rice, thyme, bay leaves, paprika, cayenne, 2T salt, 1T black pepper, and celery salt to the pot and cook, stirring often, for 3 minutes.
5. Increase the heat to high and add the tomatoes and chihcken stock to the pot. Bring the stock to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
6. While the rice is cooking in the covered pot, season the shrimp w/ salt & pepper and save them, along with the green onions, to be added at the last minute.
7. After the rice has simmered for 15 minutes, remove the lid from the pot & fold in the shrimp & green onions. Turn off the heat and let everything continue to cook in the hot pot for an additional 10 minutes (covered). Remove the lid, fluff the jambalaya, and serve!
Oh… My… God! We made fish tacos tonight. (Actually we made them as “fish burritos” as we wrapped.)
First, made some home made guacamole. (I make it creamy by putting it in a processor with very little tomato, some hot sauce, salt, pepper, some garlic, OK, a lot of garlic, s&p). To make it extra creamy, drizzle in a little olive oil while processing.
Made the chipotle mayo earlier in the day. Used the entire can of chipotles, dash of salt. (canned chipotles, mayo, s&p, process. That easy!)
Marinated the fish (I used grouper) with fresh lime juice, then poured a little olive oil and covered with chili powder, dash of s&p. Broiled in the broiler (I was going to grill, but didn’t feel like it… )
Diced up some tomato and chopped some chinese cabbage.
I found some whole grain soft shells. They were terrific!
Putting it together: Warmed shell in micro wrapped in damp paper towels. Put on some guac, fish, grated “taco blend cheese” (yeah, I cheated, used the store blend… ) tomatoes, chinese cabbage, a little more cheese, and hot sauce. Wrap and enjoy!
I can’t get over how good it was! Just amazing!
IT DOESN’T GET ANY EASIER THAN THIS…our version of Julia’s crepes:
1 cup all-purpose flour
2 large eggs
1 egg yolk
3/4 cup milk (skim, 2%, whole…all work)
1/3 cup melted butter
2 tablespoons sugar
pinch of salt (make it larger if unsalted butter)
3/4 cup water
This feeds 4 not so hungry people. We usually double the recipe.
Dump it all into a glass mixing bowl. Use a hand blender to blend together. No lumps. Let the batter sit for a half hour or more. Preferably in the fridge. It can sit overnight and will be even better.
Take a good sized non stick skillet (10″+) and warm it up over a moderate flame for a couple of minutes. Take a little butter and melt a tiny bit into the pan. Take a paper towel and spread it around. You want just a trace of butter. Do this once, you don’t need to do this between crepes.
The concept is that crepes should be thin. You will screw this part up several times before the pan is willing to do this correctly (its never your fault). You don’t have proper crepes tools so you instead pour just enough batter into the lifted pan, tilt it back in a rotational move until its covered and then cook. Your goal is to evenly coat the pan with a thin amount of batter. You can drizzle some batter in to fill any open spots. Once you get the technique down, you won’t have any open spots. Cook until the edges start to brown and then flip it over to lightly cook it on the other side. You should take about a minute on the first side. Longer, and you need to raise the flame. Shorter, lower the flame. The goal is to cook it on one side to kind of a mocha color. The second side cooks for about half the time.
The crepes are best fresh out of the pan, but you can stack them and they will keep so you can serve them an hour or two later. You can even refrigerate for a couple of days and reheat in the microwave…not the same but pretty good. I don’t recommend freezing. Fresh is better.
Put out several varieties of preserves and Nutella. Spread a little on a crepe, roll it or fold it and eat. It doesn’t get better or easier than that. A traditional French version is to spread granulated sugar onto the crepe and then squeeze some lemon juice onto the sugar. Roll or fold and eat. Voila
[place roasted chicken dinner recipe here]
This is great on a cold day! Mrs. Luddite was kind enough to make this today.
Rocco’s Vegan Chili
3 tbsp olive oil
2 cups chopped onions, divided
3/4 cup chopped celery
3/4 cup chopped carrots
3 cloves garlic, chopped
2 cups chopped green and/or red bell pepper
1 tbsp chili powder
1 tbsp ground cumin
1 (28-oz) can of diced tomatoes with liquid
3 tbsp tomato paste
1 (15-oz) can organic black beans with liquid
1 (15-oz) can organic kidney beans with liquid
1 (11-oz) can whole kernel corn, undrained
1 1/2 tbsp dried oregano
1 1/2 tbsp dried basil
Salt and pepper to taste
1 tbsp lime juice
1/2 cup chopped cilantro
Shredded soy cheese (optional)
Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of onions, celery and carrots until soft. Stir in peppers, garlic, chili powder and cumin. Cook about 6 minutes.
Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper. Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Stir in lime juice and cilantro just before serving. Top with 1/2 cup of chopped onions and soy cheese, if using.
Rancho Gordo Bean Soup from Ubuntu in Napa published in WE 9/2010
“3 cups yellow eye beans
4 quarts water
1 whole carrot, diced
2 stalks celery, diced
1 onion, diced
1 head garlic, split
stems from 1 bunch Italian parsley
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
peel of one lemon
1 teaspoon chili flakes
1 teaspoon coriander
1 teaspoon fennel seed
salt, fresh ground black pepper & olive oil to taste
1/2 cup olive oil
3 large carrots, pinky nail size dice
5 stalks celery, same size dice
2 leek whites, same dice
1 head garlic, cloves microplaned
1 tablespoon crushed red chili flake
2 tablespoons chopped fresh rosemary
1 cup canned San Marzano tomato, chopped
1/2 cup chopped Italian parsley
Soak beans overnight in plenty of water. In a large pan, saute the diced carrot, celery, onion, garlic, parsley, rosemary, thyme, lemon peel and chili flakes, coriander and fennel seed in olive oil until just caramelized. Remove from heat and create a sachet with the vegetables and herbs.
Drain water and place beans in large pot. Add cooking water and the sachet.
Bring beans to a boil and skim any foam that rises to the top. Reduce to a gentle simmer and cook until beans are soft and creamy but not falling apart.
Remove from heat and add 2 tablespoons of salt to taste.
Discard sachet, cool. In a large pot add 1/2 cup olive oil and turn onto medium-high heat.
Add carrots, pinch of salt and black pepper and cook carrots until soft and slightly caramelized. Add celery and leeks with a bit of salt and fresh pepper. Once tender, push vegetables to side of the pot and add garlic, chili and rosemary and stir unitl aromatic.
Stir all ingredients together. Sweat slowly until all of the flavors have combined.
Add the tomato and allow to caramelize slightly in the pot. Add the beans and cooking liquid and continue until vegetables are tender, at least an hour. Add parsley before serving and adjust with as much salt, pepper and olive oil as you like. Serve with torn toasted rustic bread. Serves 6-8.”
Recipe for “Big Batch Puttanesca Sauce”
Prep Time: 30 minutes Cook Time (for crockpot): 8-10 hours on low, 4-5 on high
3 – 28 oz. cans diced tomatoes
1/2 – 6oz. can (1/3 cup) tomato paste
1 large onion, chopped
4 cloves garlic, minced
1/4 cup pitted kalamta olives, chopped
1/4 cups snipped fresh Italian (flat-leaf) parsley
2 Tbsp. capers, drained
1 Tbsp. anchovy paste
2 tsp. dried basil, crushed
1/4 tsp. cayenne pepper
1 lb. fresh or frozen cooked shrimp, thawed, peeled & deveined
1/4 cup pitted kalamata olives, halved
Hot cooked pasta or rice
Shaved Parmesan chees
In 4- to 6- quart slow-cooker stir together undrained tomatoes, tomato paste, onion, garlic, chopped olives, parsley, capers, anchovy paste, basil, cayenne pepper, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
Cover and cook on low-heat setting 8-10 hours or high-heat setting for 4-5 hours.
(Remove half of sauce (about 5 1/2 cups) and set aside for additional meals)
If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker. Cover and cook 5 minutes more or until heated through. Serve over hot cooked pasta or rice, Sprinkle with Parmesan cheese. Makes 6 servings (plus 5 1/2 cups).
Nutrition facts per serving (sauce only): 33 cal., 0 g fat, 2 mg chol., 335 mg sodium, 7 g carbo., 2 g fiber, 1 g protein. Daily values: 11% vitamin A, 17% vitamin C, 2% calcium, 3% iron.
This is an internet recipe, but I’ve made it twice and “everyone loved it!” – substitute heirloom carrots (three colors: white, orange and purple) and slice them diagonally for visual interest:
12 medium beets, trimmed
6 large carrots (or 9 smaller carrots), thinly sliced
1 cup crumbled goat cheese or feta cheese
2 tablespoons minced shallot
1/3 cup tarragon vinegar
1/3 cup chopped fresh mint
1/4 cup olive oil
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced chives
1.Line a baking sheet with foil. Place beets on foil; sprinkle lightly with water. Wrap tightly in foil. Bake at 350 degrees F for 40-45 minutes or until tender; cool. Peel and cut beets into thin slices.
2.Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
3.On salad plates, arrange the beet and carrot slices, overlapping the slices. Sprinkle with cheese and shallot. In a small bowl, whisk the vinegar, mint, oil, sugar, salt and pepper; drizzle over vegetables. Sprinkle with chives.
This sounds yummy AND easy, a must for Josie’s culinary skilz. Re-printed here thanks to Winex who posted this on January 1, 2011 at 7:14 pm:
Want to try something awesome – We know it here as Utica Greens.
saute some spinach or escarole in oil & garlic, once it is reduced add, hot peppers, grated parmasian cheese, proscuitto, (don’t use the $95/lb stuff) & Italian bread crumbs and continue to saute until nice & hot. Voila and incredible side dish!!
As promised earlier today:
Cranberry-Port Pot Roast:
I usually double this recipe in a large Dutch oven.
1 chuck roast, 3-1/2 to 4 lb
1 Tblsp canola or similar heat resistant oil
1 Can of beef broth
1-3/4 cups port (or use half port, half red wine)
1/3 cup firmly packed brown sugar
2 packages (10 ounce each) of frozen petite onions (or about 2C chopped sweet onions)
2 cups of fresh or frozen cranberries
6 cups of hot cooked egg noodles or cooked rice (I use rice because it is easy w/rice cooker)
2 Tblsp of cornstarch
Salt and pepper to taste
Pat roast dry with paper towels, rub with oil, brown in heavy, deep pan (Dutch oven) about 10 minutes/side.
Add broth, port/wine, sugar, onions, put in 400 degree oven covered and bake 1-1/2 to 2 hours. Add cranberries and bake about 30 minutes longer until tender.
Remove from oven to top of stove and remove meat to a platter or dish. Mix cornstarch with 3Tblsp of water and stir into cooking liquid over medium heat until gravy thickens (1-2 min). Slice meat and serve with rice or noodles.
Note: I sometimes add some thinly sliced carrots and/or mushrooms, especially if I have some which need to be consumed. Enjoy.
Now, I need to make some Majestical Chicken, which sure sounds great, but where does one find a six pound roaster? Heck, I’d be afraid to meet such a chicken in a dark alley.
On behalf of WineKnurd, and so it is easier to find:
Da Knurd’s Famous Italian Peasant Soup:
Easy to make, the secret is the broth. Once made, you just add whatever you have around in your pantry and fridge! For an entire pot-
64 oz beef broth
2 stalks fresh Rosemary, each cut in half
6 cloves of garlic, peeled and cut in half
1/4 tsp red pepper flakes
10 whole, dried bay leaves
1 cup sliced mushrooms
1 cup course chopped celery (3 stalks)
1 can Diced Tomatoes
1 can Cannelloni beans
1 cup frozen, cut spinach
1 lb ground Turkey (or 1/2 lb Turkey, 1/2 lb ground Italian Sausage)
1 cup pasta shells (I use tri colored shells myself)
Olive oil and grated Parmesan
Wine, preferably Italian
Bring broth, whole stalks of rosemary, cut garlic cloves, bay leaves, and red pepper to a boil then simmer on med low heat for 30 min.
While simmering broth, brown turkey and/or sausage in a pan with plenty of olive oil. Once brown, do not drain or remove from the pan. Chop celery and mushrooms (if necessary) but do not add to the pan (I usually set aside in a bowl). Have a glass of wine.
Once the broth has simmered, use a slotted spoon to remove garlic cloves, rosemary stalks, and bay leaves. Add celery, mushrooms, cannelloni, and tomatoes to the soup pot. Add browned meat to the soup, oil drippings and all, then deglaze with wine and add to soup pot. Simmer on med-low heat for 10 minutes and have another glass of wine.
Add pasta shells and spinach to soup and turn heat to lowest setting. The pasta will be cooked after roughly 10 minutes and ready to serve. Sprinkle a spoonful of Parmesan when in the bowl and chow down!
This is something I came up with one day and has become a favorite around our house. My daughter named.
1 6lb roasting chicken
1 1/2 T Chopped fresh rosemary
1/2 T salt
1/2 T pepper
1/2 tsp white pepper
1 tsp sage
1 tsp oregano
1 tsp garlic powder
1/2 tsp Emeril’s Original seasoning
2 sprigs fresh rosemary
8 cloves crushed garlic
juice and zest of half a lemon
3 T melted butter
Rinse chicken and pat dry.
Remove any excess fat.
With your hand, loosen the skin from the breast and legs of the chicken. Trying not to tear the skin.
In a small bowl, mix together chopped rosemary, salt, pepper, sage, oregano, garlic powder, and Emeril’s seasoning.
Spread the mixture evenly under the skin of the chicken.
Mix together 4 cloves of crushed garlic and the lemon juice and zest.
Place this mixture and the rosemary sprigs in the cavity of the chicken.
With a sharp knife, poke a whole in the skin on each side of the tail.
Cross the legs, placing each leg bone through the whole on the opposite side, sealing up the cavity.
Mix together the melted butter and 4 cloves of crushed garlic.
Place the chicken in a glass baking dish and brush on the butter and garlic mixture.
Bake in the center rack of a preheated oven at 450 degrees F for 10 minutes.
Reduce heat to 350 degrees F and bake for another 1 hour and 50 minutes.
Baste with juices every 20 minutes.
Here is a simple dish that is really delicious. Enjoy !
Tortellini with Proscuitto – serves 4 (or 6-8 as an appetizer)
Please note that I do not generally use recipes so feel free to adjust the measurements/quantities to suit your taste.
2 pounds fresh or good quality cheese tortellini
1/3 pound proscuitto (thinly sliced)-rough chop the slices
2 28oz cans of whole tomatoes (San Marzano if you can find them)
6 cloves of garlic- chopped fine
pinch of red pepper flakes (or more to taste)
fresh parsley- chopped (half a bunch works)
4-6 tablespoons of olive oil
a few ounces of sherry
grating cheese like romano/parmesan/grana padano (garnish to taste)
Cook tortellini as per directions (I generally start boiling the water first and then start on the sauce. As the tortellini do not take long to cook, I drop them in the water as the sauce is almost done so the tortellini goes form boiling water right into the sauce pan. Seems basic, but I have learned that timing is a critical element in the kitchen that many “recipes” fall to take into acccount). So, as the water begins to boil, pour yourself a glass of wine (Barolo will do or BdM…). Using a large saute pan on medium heat, get the olive oil up to temperature (a couple minutes) then add your garlic and pepper flakes and saute for a couple minutes to get a golden color on the garlic (nothing worse than burnt garlic). Add the sherry and chopped parsley and let a bit of the alcohol burn off (a couple minutes). For the tomatoes, the generally squeeze them in my hand over the pan or you can chop them with a knife (or even break them down with and old school potato masher). At this point you can drop the tortellini in the boiling salted water as the tomatoes should cook for about 4-6 minutes (about the same time the tortellini will take). Taste the sauce, add salt/pepper/more pepper flakes/more olive oil or anything else you like. Add the proscuitto and stir. Add the tortellini and toss to incorporate. Plate the tortellini, garnish with freshly grated cheese and serve ASAP with a crusty loaf of bread and more wine. Simple yet delicious.
HAPPY HOLIDAYS !!!
This was posted a while back on the original Cindy forum, I believe by Luddite. Just wanted to store a copy here for safe keeping and future reference.
4 pounds baby back pork ribs, cut into individual ribs
6 garlic cloves, chopped fine
1.5 cups dry red wine
.5 cup water (sub beef stock)
2 tablespoons sweet paprika
3 tablespoons sherry vinegar (to do it right vinagre de Jerez de la Frontera)
1.5 tablespoons firmly packed brown sugar
1 tablespoon salt
Divide ribs between two large heavy sealable plastic bags. In a bowl stir together and pepper to taste. Pour over ribs, seal bags while pressing out excess air. Put in fridge and occasionally turn bags. Let marinade minimum one night, can go for two.
Preheat oven to 375f. Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer and roast ribs, turning occasionally, 2 hours, or until marinade is reduced to about 1 cup, about 50 minutes.
NOTE THAT THESE CAN BE COOKED IN ADVANCE, REFRIGERATED, AND REHEATED. They will still taste great (and I am picky). Perfect party food. To reheat, just toss them in the oven for 12 minutes at 375f or until hot.
Serve with a tempranillo, zin or hearty spainish red
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