Archive Page 15

Broiled Ribeye with Red Chile Adobo

Published April 12, 2010 Beef , Main Course , Mexican , Rick Bayless 2 Comments

Click here to see a PDF of this recipe without photos.

The only problem with the place we’re staying here in Cozumel – no grill and no cast iron skillet.  How are we supposed to cook steaks!? The answer – use the broiler.  I’ll admit, this is the first time I’ve ever done so, but it will likely not be the last.  The results were great – not as much smoky character as grill-cooked meat, but the marinade provided plenty of flavor.  This is great with some chipotle mashed potatoes, sauteed sweet onions and mushrooms, and a salad.  A nice bottle of red wine also doesn’t suck.

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Shrimp in Creamy Roast Pepper Sauce

Published April 11, 2010 Main Course , Mexican , Rick Bayless , Seafood Closed

Click here for a PDF of this recipe without photos.

We made this recipe with shrimp, but any meaty fish works well as do chicken, pork chops, scallops, or even swiss chard for a meatless option.  The sauce has a little heat from the poblanos, but it works well with most of the protein options.

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Black Bean-Chorizo Tortas

Published April 10, 2010 Mexican , Rick Bayless , Sandwich , Sausage 1 Comment

Click here for a PDF of this recipe without photos.

One of the things that has really stood out to me on this trip is the quality of the Mexican supermarkets (in particular the enormous Mega right across the street from where we’re staying).  The made-in-store chorizo and fresh-baked breads and rolls reminded me of this Rick Bayless recipe, so we put some of these together for lunch.   Continue reading ‘Black Bean-Chorizo Tortas’

Red Chile Enchiladas

Published April 10, 2010 Chicken , Main Course , Mexican , Rick Bayless Closed

Click here for a PDF of this recipe without photos.

Julio’s Delicatessen has hit the road! This week, we’re on vacation in Cozumel, Mexico with some of our very best friends, the Smocks (a few photos after the jump).  With five kids between us (ages 2, 3, 4, 6, and 8), it’s much easier for us to buy groceries and cook dinners ourselves than it is to get all of us to a restaurant.  This means – in addition to the sun, beach, and Mexican beers – I get to take the kids to the local market and cook Rick Bayless-inspired food for great friends.  What could be better!? Continue reading ‘Red Chile Enchiladas’

Coq au vin

Published April 4, 2010 Bacon , Chicken , French , Main Course Closed

Click here for a PDF of this recipe without photos.

This recipe is another example of me taking a classic recipe and simplifying it in a way that would frustrate the purists.  This dish really should be prepared with pearl onions.  The mushrooms and onions should be prepared separately (and slightly differently).  But this is slightly easier, takes less time to prepare, and uses one fewer pan – all good things.

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Angus Barn Chocolate Chess Pie

Published April 4, 2010 Dessert Closed

Click here for a PDF of this recipe without photos.

I don’t make dessert that frequently, but when I do, this is my stand-by.  It’s the signature dessert from one of Raleigh’s best-known restaurants, the Angus Barn. If you make this with a store-bought crust, it’s super easy to make and turns out wonderfully.

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Grilldome Salmon

Published April 4, 2010 Grilldome , Main Course , Seafood Closed

Click here for a PDF of this recipe without photos.

This might be the perfect way to cook salmon (thanks to the Grilldome).  The dry rub you use is the biggest variable in how this turns out.  Tonight I used a rub with smoked paprika, herbs de Provence, black pepper, and salt.   Continue reading ‘Grilldome Salmon’

Hot Cross Buns

Published April 2, 2010 Breakfast , Make-ahead 2 Comments

Click here for a PDF of this recipe without photos.

These can be made a day in advance – just whip-up the icing and add it right before you serve them.

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Corned beef and cabbage

Published April 2, 2010 Beef , Irish , Main Course , Potato Closed

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I saw this on Michael Ruhlman’s blog on St. Patrick’s Day, and it made me wish I had time to make it that same day.  Instead, I decided to wait until my (Irish) in-laws came to town for a visit.  I actually made two briskets – wrapped separately – and left the second one in about an hour longer than the first.  It was much more tender, so I’ve updated the attached recipe to reflect the extra hour of cooking time. Continue reading ‘Corned beef and cabbage’

Chana Masala

Published March 29, 2010 Indian , Main Course , Vegetarian 1 Comment

Click here for a PDF of this recipe without photos.

As I mentioned in the previous post, the vegetable biryani I made to accompany the chana masala was a hit with the kids.  Unfortunately (for them, but fortunately for the adults) I overshot the mark a little in terms of spice/heat.  I think this turned out great (and still less spicy than it’s frequently served in Indian restaurants), but I’d reduce the cayenne slightly next time I make it for the kids. Continue reading ‘Chana Masala’

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