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Category: New recipes


Braised Brisket with Hot Sauce and Mixed Chiles New recipes

Braised Brisket with Hot Sauce and Mixed Chiles

Braised Brisket with Hot Sauce and Mixed Chiles Recipe How can you look at this and not crave brisket tacos?Ingredients6 mild yellow or red chiles or 3 yellow or red bell peppers4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed4 medium-hot red chiles (such as Fresno or jalapeño), seeds removed¾ cup apple cider vinegar¼ cup (packed) light brown sugar1 tablespoon vegetable oil1 4-pound beef brisket, preferably from the point end2 teaspoons freshly ground black pepper1 large red onion, cut through root end into 6 wedgesRecipe PreparationPreheat oven to 300°.

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Kashmiri Hot Sauce New recipes

Kashmiri Hot Sauce

Kashmiri Hot Sauce Recipe Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. Try it alongside Grilled Garlic-and-Black-Pepper Shrimp. This recipe is from Gunpowder, an Indian restaurant in London.Ingredients¼ teaspoon black or brown mustard seeds1 medium tomato, halved crosswise, seeds removed5 fresh red chiles (such as Fresno)2 tablespoons distilled white vinegar1 teaspoon Kashmiri chili powder or paprikaSpecial EquipmentA spice mill or mortar and pestleRecipe PreparationToast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.

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Melon and Prosciutto Risotto New recipes

Melon and Prosciutto Risotto

Melon and Prosciutto Risotto Recipe Cassy Vires, Home Wine Kitchen, St. Louis: & 34;I like to take a classic pairing and turn it on its head.& 34;Recipe PreparationBring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8–10 minutes.

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Roquefort and Pear Strudel Recipe New recipes

Roquefort and Pear Strudel Recipe

Roquefort and Pear Strudel Recipe Ingredientsdough2 cups all purpose flour plus additional for dusting3/4 cup warm water (105°F to 115°F)filling1 1/2 teaspoons unsalted butter plus 1/4 cup (1/2 stick) unsalted butter, melted1 1/2 pounds firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch cubes (about 3 1/2 cups)6 ounces Roquefort cheese, crumbled (about 1 1/3 cups)1/2 cup chopped toasted pecans1 tablespoon all purpose flour1 1/2 teaspoons fresh lemon juice2 tablespoons plain dried breadcrumbsRecipe PreparationdoughCombine 2 cups flour, 3/4 cup warm water, oil, and 1/2 teaspoon salt in large bowl of stand mixer fitted with paddle attachment.

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Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette New recipes

Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette Recipe IngredientsLamb2 tablespoons chopped fresh rosemary2 anchovy fillets, minced2 teaspoons coarse kosher salt1 1/2 teaspoons freshly cracked black pepper1/4 cup extra-virgin olive oil1 (4- to 5-pound) butterflied leg of lamb, trimmed of excess fat and sinew (from one 6 1/2-pound bone-in leg of lamb)Vinaigrette1 1/2 teaspoons fennel seeds1 pound tomatoes, seeded, finely chopped (about 2 cups)1/2 cup Kalamata or Niçoise olives, pitted, finely chopped3 tablespoons red wine vinegar1/3 cup extra-virgin olive oil1/4 cup thinly sliced fresh basilRecipe PreparationlambCombine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle.

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Wild Rice with Butternut Squash, Leeks, and Corn New recipes

Wild Rice with Butternut Squash, Leeks, and Corn

Wild Rice with Butternut Squash, Leeks, and Corn Recipe Ingredients1 1/2 cups wild rice (about 9 ounces)2 teaspoons coarse kosher salt3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-pound squash)6 tablespoons (3/4 stick) butter, divided1 1/2 cups finely chopped leeks (white part only)1 1/2 cups frozen white corn kernels, thawed1 tablespoon chopped fresh Italian parsleyRecipe PreparationRinse rice in strainer under cold water; drain.

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Crab and Corn Chowder with Bacon New recipes

Crab and Corn Chowder with Bacon

Crab and Corn Chowder with Bacon Recipe Ingredients6 ounces bacon, cut into 1/2-inch pieces1 pound red-skinned potatoes, unpeeled, diced2 1/2 cups bottled clam juice1 pound fresh or frozen corn kernels1 pound fresh crabmeat, coarsely flaked or chopped3 tablespoons chopped fresh thymeRecipe PreparationSauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes.

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Pearl Sugar Waffles with Bacon and Plums New recipes

Pearl Sugar Waffles with Bacon and Plums

Pearl Sugar Waffles with Bacon and Plums Recipe To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight, wrapped in plastic. Bring to room temperature before proceeding.Ingredients2 tablespoons light brown sugar1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)2¼ cups all-purpose flour3 large eggs, room temperature, beaten to blend1 cup (2 sticks) unsalted butter, melted, cooled, plus more for bowl½ cup pearl sugar or demerara sugarNonstick vegetable oil spray2 red plums, sliced into thin wedgesRicotta and chopped almonds (for serving)Recipe PreparationMix brown sugar, yeast, and ⅓ cup warm water in the bowl of a stand mixer fitted with a dough hook until yeast dissolves.

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Thai-Flavored Green Curry with Sweet Potato, Green Beans, and Chicken New recipes

Thai-Flavored Green Curry with Sweet Potato, Green Beans, and Chicken

Thai-Flavored Green Curry with Sweet Potato, Green Beans, and Chicken Recipe Ingredients1 tablespoon vegetable oil1 medium onion, quartered, thinly sliced2 tablespoons green Thai curry paste (preferably Thai and True brand)1 cup canned unsweetened coconut milk1 large sweet potato, scrubbed, quartered, cut into 1/2” chunks3 cups trimmed green beans, cut in 2” pieces1 large skinless, boneless chicken breast, cut in 1” pieces20 basil leaves, preferably Thai (optional)INGREDIENT INFOCanned unsweetened coconut milk is sold at Indian, Latin, and Southeast Asian markets and many supermarkets.

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“Tater Tots” with Spicy Mayonnaise New recipes

“Tater Tots” with Spicy Mayonnaise

“Tater Tots” with Spicy Mayonnaise Recipe No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).Ingredientsspicy mayonnaise1 teaspoon adobo sauce from canned chipotles in adobo1 teaspoon gochujang (Korean hot pepper paste)¼ teaspoon hot smoked Spanish paprika (optional)Kosher salt and freshly ground black pepper“tater tots”3 medium russet potatoes (about 2 lb.

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Ginger and Pink Grapefruit Cheesecake New recipes

Ginger and Pink Grapefruit Cheesecake

Ginger and Pink Grapefruit Cheesecake Recipe IngredientsCrust20 whole graham crackers, coarsely broken1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes3 tablespoons finely chopped crystallized gingerFilling1 1/3 cups heavy whipping cream1 (1-inch-long) piece fresh ginger, peeled, cut into very thin rounds4 (8-ounce) packages cream cheese, room temperature1 tablespoon ground ginger2 1/2 teaspoons vanilla extractTopping2 large pink or ruby grapefruitsFinely chopped crystallized gingerRecipe PreparationFor crustPosition rack in center of oven and preheat to 350°F.

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Pomegranate-Marinated Lamb with Spices and Couscous New recipes

Pomegranate-Marinated Lamb with Spices and Couscous

Pomegranate-Marinated Lamb with Spices and Couscous Recipe Ingredients1/2 cup pomegranate molasses*4 garlic cloves, coarsely chopped1 tablespoon ground ginger1 tablespoon ground cinnamon2 teaspoons ground cumin, divided2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved1 1/4 cups water, divided2 cups low-salt chicken broth1 10-ounce box plain couscous2 tablespoons (1/4 stick) unsalted butter3/4 cup pomegranate seeds3 tablespoons torn basil leavesRecipe PreparationWhisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

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Wild Rice and Roasted Vegetable Salad with Sherry-Thyme Vinaigrette New recipes

Wild Rice and Roasted Vegetable Salad with Sherry-Thyme Vinaigrette

Wild Rice and Roasted Vegetable Salad with Sherry-Thyme Vinaigrette Recipe Ingredients1/3 cup Sherry wine vinegar2 tablespoons chopped fresh thyme5 6-ounce packages wild rice, rinsed, drainedNonstick vegetable oil spray1 pound carrots, peeled, cut diagonally into 1 1/2-inch pieces6 1/2 tablespoons vegetable oil1 1/2 pounds crimini mushrooms3 large red bell peppers, quartered1 large red onion, cut into 6 wedgesRecipe PreparationWhisk first 4 ingredients in medium bowl.

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Banana Cupcakes with Peanut Butter Frosting New recipes

Banana Cupcakes with Peanut Butter Frosting

Banana Cupcakes with Peanut Butter Frosting Recipe These cupcakes, slathered with rich peanut butter frosting, are like a banana bread recipe gone, well, bananas.Ingredientscupcakes1 1/4 cups all purpose flour1 1/2 teaspoons baking powder2 very ripe large bananas, peeled1 1/2 teaspoons vanilla extract1/2 cup (1 stick) unsalted butter, room temperaturefrosting1 1/2 cups powdered sugar1 8-ounce package cream cheese, room temperature1/2 cup (1 stick) unsalted butter, room temperature1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)Chopped lightly salted roasted peanuts (optional)Recipe PreparationCUPCAKESPosition rack in center of oven and preheat to 350°F.

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Cheddar and Horseradish Spread New recipes

Cheddar and Horseradish Spread

Cheddar and Horseradish Spread Recipe This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.Ingredients3 tablespoons drained prepared horseradish½ teaspoon hot paprika plus more for servingKosher salt and freshly ground black pepperRecipe PreparationProcess cheddar, wine, sour cream, horseradish, and ½ tsp.

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Rhubarb and Raspberry Crostata New recipes

Rhubarb and Raspberry Crostata

Rhubarb and Raspberry Crostata Recipe & 34;This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire,& 34; says Karen DeMasco.Ingredientscrust1 cup unbleached all-purpose flour1/2 cup whole wheat flour3/4 cup (1 1/2 sticks) chilled unsalted butter, cubedfilling4 cups 1/2& 39;-thick slices rhubarb (about 1-1 1/4 lb.

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Marinated Mixed Beans New recipes

Marinated Mixed Beans

Marinated Mixed Beans Recipe Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.Ingredients1 shallot, finely chopped3 tablespoons white wine vinegar½ cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)2 15-ounce cans cannellini beans, navy beans, black-eyed peas, or chickpeas, or a mix, rinsed1 teaspoon Aleppo-style pepper or gochugaru (coarse Korean hot pepper flakes)Recipe PreparationCombine shallot and vinegar in a small bowl and let sit 5 minutes.

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Hoisin-Marinated Pork Chops New recipes

Hoisin-Marinated Pork Chops

Hoisin-Marinated Pork Chops Recipe Ingredients1 1/2 cups plus 2 tablespoons hoisin sauce1/4 cup black bean garlic sauce1 tablespoon chopped peeled fresh ginger1 teaspoon red food coloring6 12- to 14-ounce pork rib chops, each about 1 1/2 inches thickRecipe PreparationMix first 6 ingredients in large bowl for marinade.

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Cabbage Slaw with Chicken, Peanuts, and Kimchi New recipes

Cabbage Slaw with Chicken, Peanuts, and Kimchi

Close Menu IconIngredients4 ounces leftover chicken from Red Rice Congee with Chicken, Kimchi, and Mushrooms (click here for recipe)4 cups shredded Savoy cabbage2 tablespoons Kimchi Miso Dressing (click here for recipe)1 tablespoon chopped peanutsCilantro, for servingRecipe PreparationToss chicken in cabbage with dressing.

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Beet Tostadas With Fried Eggs New recipes

Beet Tostadas With Fried Eggs

Beet Tostadas Recipe Many think Mexican food is heavy and meat-forward, but that came with Spanish colonization. Before, it was mostly vegetables. We tapped into that tradition by seasoning beets with chorizo spices. An egg on top adds Texas-style breakfast taco vibes. Beets can stand up to a hard roast and plenty of spice.

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