Archive Page 11
Click here for a PDF of this recipe without photos.
This recipe is from Jim Fox, my good friend Tim’s dad. Jim (who is well-known for, among other things, his excellent cooking) was kind enough to share a number of his favorite recipes with me recently. Frequent visitors to this blog can expect to see some more of them in future posts.
This crustless quiche is excellent for brunch. Varying the cheeses, meats, and vegetables (which should be cooked first as the mushrooms were in this preparation to remove liquid) provides plenty of flexibility (and the opportunity to use whatever you have in the fridge). If you have leftovers, they’ll keep in the fridge for a few days and will be just as tasty reheated.
Tamales, Two Ways
Published October 10, 2010 Chicken , Main Course , Make-ahead , Mexican , Pork , Rick Bayless Closed
Click here for a PDF of the recipe for Green Chile Chicken Tamales.
Click here for a PDF of the recipe for Red Chile Pork Tamales.
This weekend, I wanted to make a big batch of tamales to entertain a large group (and as an excuse to use the new tamalera I just bought). There are two common wrappers for tamales – dried corn husks and banana leaves. Since I was making two different varieties, I used both types of wrapper to make it easy to distinguish between them. A huge pot of steamed tamales – along with a big pot of borracho beans (or charro beans) and some rice – what could be better?
Pozole
Published October 4, 2010 Main Course , Make-ahead , Mexican , Pork , Rick Bayless , Soups and Stews Closed
Click here for a PDF of this recipe without photos.
Pozole is a stew made primarily from nixtamal and pork. It is served in various parts of Mexico and the American Southwest. Even if you’ve never tasted this dish, you’ll recognize it as distinctly Mexican with dried red chile, tender pork, lime, and Mexican oregano providing most of the flavor. It’s also the perfect thing to serve during a football game on a cool autumn Sunday.
Butter-Poached Lobster with Mascarpone Orzo
Published October 3, 2010 Main Course , Pasta , Seafood 4 Comments
Click here for a PDF of this recipe without photos.
This was the main course for this weekend’s seafood-focused dinner. It takes some time, but almost everything can be done in advance, making it easy to prepare for guests. The lobster-cream sauce for the orzo was fantastic, and it should go without saying that butter-poached lobster isn’t going to be too bad.
Continue reading ‘Butter-Poached Lobster with Mascarpone Orzo’
Click here for a PDF of this recipe without photos.
This was the second course of this weekend’s seafood dinner. The only tricks to getting nicely-browned scallops are 1) getting the clarified butter as hot as your stove will allow, and 2) making sure they are absolutely dry when you add them to the pan. The Bourdain recipe calls for champagne, so that’s what I used. White wine would work just as well. Continue reading ‘Scallops with Champagne’
Click here for a PDF of this recipe without photos.
I made this salad as a light starter for a seafood-focused dinner this weekend. The mayonnaise can be made a few days in advance. I love the flavor and texture of Dungeness crab (and the fact that it reminds me of the time we spent in the San Francisco Bay Area), but any variety will work (as will other cooked, sweet seafood).
Click here for a PDF of this recipe without photos.
When the weather becomes fall-like (as it did in Indiana this weekend), I love making an enormous pot of soup with enough leftovers to last a week. I made this bean soup from Thomas Keller’s Ad Hoc at Home starting with dried cranberry beans. Keller recommends seasoning it with red wine vinegar, but bottled hot sauce adds some nice heat. You could make this with canned beans without sacrificing much, but the ham hocks are an absolute must.
Rosemary-Cayenne Walnuts
Published September 20, 2010 Appetizer , Make-ahead , Vegetarian 2 Comments
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This is one of those recipes where some kind of voodoo happens that makes the result way better than you’d imagine it would be. My friend Virginia Fox makes these occasionally for parties, and I always find myself camped-out by the bowl. There are only 5 ingredients and it takes about 11 minutes total (including 10 minutes in the oven) to make, but they’re outstanding.
Click here for a PDF of this recipe without photos.
Our dinners include a salad more times than not, and it’s almost always the same. Typically, the only variable is the type of vinegar we use to dress it. I wanted to make something a little different for a party that I could serve as an appetizer (instead of serving it at the end of a meal as we normally do at our house). This fit the bill perfectly.
Julio's Delicatessen 