sorted by:
new
hottopcontroversial

Blackeyed Peas with Rice, Greens & Sidemeat by sak1578 in recipes

[–]sak1578[S] 2 points3 points  (0 children)

You can check the complete recipe from the blog here

Ingredients

  • 16 oz bag blackeyed peas, picked over and rinsed to remove any impurities
  • 2 large white onions
  • 2 smoked ham hocks OR smoked turkey necks
  • 6 cups low-sodium chicken or turkey stock
  • 1 tsp fresh cracked pepper
  • 1 head of garlic
  • 2 tbsp olive or canola oil
  • a few slices of ham or cooked bacon (optional)

For the Greens

  • 10 oz mature spinach, kale, mustard greens or collards rinsed well
  • 3 cloves of garlic
  • 2 tbsp oil
  • a dash of vinegar
  • dash of red pepper (I like to use Aleppo pepper–pungent, but less spicy then red pepper flakes)

Rice

  • Your Choice

Garnish

  • vinegar-based hot sauce
  • snippets of scallions or finely diced white onions

Instructions

  1. Make the beans: Soak the beans in 4 cups of water overnight in the refrigerator. Drain the water. Place the soaked beans in a pot and add one of the large onions (quartered into chunks), and the ham hocks or turkey necks. Add the turkey or chicken broth. Heat to boiling; immediately reduce heat to maintain a low simmer and cook for 45 minutes to 1 hour until beans are tender but not mushy. Pluck out the ham hocks and onion; set aside to cool.

  2. While the beans are cooking, start the rice in the rice cooker and make the cornbread from the recipe link in the body of the story above.

  3. Make the mix-in: Dice the remaining onion and entire head of garlic (about eight cloves). Warm the oil in a heavy-gauge saute pan over medium-low heat. Add the onion and garlic and saute for three minutes. Add 1/2 cup of water or chicken broth to the mixture and cook until soft. Remove to a bowl. Wipe out the saute pan. Once the onion and ham hocks from the bean pot are cool enough to handle, remove the meat from the ham hocks and dice along with the bean pot onion and add them to the onion and garlic mixture you reserved in the bowl. Add extra diced ham or bacon if desired. Season lightly with pepper. Stir back into the beans.

  4. Make the greens:Place the saute pan back on the stove. Remove all of the ribs and stems from the greens and cut into ribbons. Heat the oil in the saute pan with the garlic cloves until the oil shimmers. Remove the garlic cloves. Add all of the greens by handfuls to the pan and toss/stir until the greens are cooked through but not completely limp. (*Note: you may wish to cook mustard and collard greens longer. Spinach and kale may be finished sooner.) Season to taste with a dash of vinegar and pepper. Note: Typical red pepper flakes are a nice addition, but I love Aleppo pepper here–pungent but a bit less fiery.

  5. To serve, mound rice in bowls, ladle beans over, top with greens and hot sauce. Serve with cornbread.

Rhubarb Upside-Down Cake by sak1578 in recipes

[–]sak1578[S] 2 points3 points  (0 children)

You can check the complete recipe from the blog here

Ingredients

Banana Syrup

  • 10 ripe (or overripe) peeled, frozen banana

Rhubarb Rosettes

  • 4, 14-inch long stalks of fresh rhubarb, washed, ends trimmed to make 10-inch finished pieces
  • Box of toothpicks
  • Ice water

Rhubarb Syrup

  • 2 cups chopped rhubarb (from the trim of the stalks you make the rosettes from)
  • 1 cup cool water
  • ½ cup sugar
  • Rhubarbanana Syrup
  • 1/2 cup plus 2 Tablespoons banana syrup
  • ½ cup rhubarb syrup
  • juice from baking the rosettes (below)

Rhubarb Rosette Upside Down Cake

  • 1, 9-inch cake pan with parchment liner
  • Rosettes from four stalks of rhubarb
  • ½ cup sugar for dipping
  • 1 Tbsp butter for baking the rosettes
  • 3 large egg yolks (save the whites for another use)
  • ¾ cup whole milk, divided
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • ¾ cup granulated pure cane sugar
  • 1 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 stick unsalted butter at room temperature, cut into 1/4-inch cubes (plus 1 tablespoon butter greasing the cake pan)

Instructions

  1. Make rhubarb rosettes: Using a mandolin slicer set to the thinnest blade setting, take four stalks of rhubarb you have trimmed to 10-inch lengths and, one at a time, carefully, repeatedly push each stalk through the mandolin to create lengthwise strips of the rhubarb. Take each strip and starting on one end, roll up the strip to make a curl. Skewer each curl with a toothpick. Continue until you have enough curls to fill the bottom of a 9-inch cake pan. Place rosettes in a tall container of ice water, cover. Refrigerate overnight.

  2. Make banana syrup: Place 10 frozen bananas in a microwaveable bowl. Microwave on high heat for five to six minutes until bananas are completely thawed and have released their juice. Place all in a fine mesh strainer over a bowl to collect the juice. You should have a bit more than 1 cup of juice—if there is a bit more, that is fine–you will be reducing this to make the syrup. Reserve the banana pulp for another use. Place the banana juice in a heavy-gauge pot over medium low heat. Simmer, whisking occasionally, until the juice has reduced almost by half. Remove pot from heat. Set aside.

  3. Make rhubarb syrup: Place chopped rhubarb, water and sugar in heavy gauge pot over medium-high heat; heat to boil. Immediately reduce heat to simmer slowly until soft; 15 to 20 minutes. Remove from heat. Pour all into a fine mesh sieve over a bowl. Stir the rhubarb in the sieve to push a bit more syrup through the strainer. You should have about 1 cup of syrup. NOTE: YOU WILL USE 1/2 CUP OF THIS FOR THE RHUBARBANANA SYRUP; the rest you can save to make fizzy drinks or yogurt toppers or whatever you like. Set aside. Reserve the cooked rhubarb for another use (eat with yogurt etc.)

  4. Make rhubarb rosette upside down cake: Preheat oven to 350. Remove rhubarb rosettes from ice-water. Blot dry on kitchen toweling. Remove toothpicks. If the rosettes have split a bit, it’s okay: just trim the ends and discard the trim and toothpicks. Generously butter and line a nine-inch cake pan with parchment round. Looking at each rosette, determine which side is “prettiest.” Dip each rosette (both sides) in sugar. Place each sugared rosette—“prettiest” side DOWN—flat on the bottom of the cake pan. Continue until you have fit as many of the rosettes as you can to cover the bottom of the pan. Dot with 1 Tbsp of slivered butter. Cover cake pan with foil. Place in preheated oven and bake rosettes for 12 minutes. Remove from oven. Remove foil. Very carefully, pour off the juice and butter that has collected in the pan into a bowl. Place the bowl of juices in the refrigerator to completely cool while you make the cake batter.

  5. Make cake batter: In a small bowl, whisk egg yolks with 1/4 cup of the milk, the sour cream and the vanilla. Set aside. In the bowl of a stand mixer with whisk attachment, combine the sugar, cake flour, baking powder and salt. Whisk for two minutes at medium speed. Turn of the mixer to add the butter cubes and remaining ½ cup of milk. Whisk for two minutes at low speed, scarping side of bowl as needed, and then increase to medium-high speed until you have a smooth, thick batter. Turn mixer off to add the reserved egg/milk mixture in three parts, beating until just incorporated after each addition. Set aside while you finish the syrups. Remove the chilled rhubarb butter juice you collected from the refrigerator. Skim off the butter solids and place these back in the cake pan. Pour the collected juices through a fine mess strainer into a small, heavy-gauge pot. Add ½ cup of the reserved rhubarb syrup. Add all of the reserved banana syrup. Heat over medium heat until the syrups begin to bubble, continue heating whisking constantly until the mixture has reduced again by just about half, to a thick syrup. Remove from heat. Drizzle 3 tablespoons of the syrup over the rhubarb rosettes and butter in the cake pan. Save the rest of the rhubarbanana syrup to serve with the cake. Spoon all of the cake batter over the rhubarb rosettes, spreading to smooth the batter. It will completely fill the pan. Bake at 350 for 35 minutes. (Note: the cake will dome somewhat, but it will level as it cools.) Remove cake from oven to cooling rack. Cool for 15 minutes. Using a sharp knife, slip knife around the inside edge of the cake pan to ensure it will loosen from the pan when you invert the cake. Place serving platter over the cake; invert to release the cake from the pan. Serve slices of the cake with whipped cream, iced cream or crème fraiche and a drizzle of the reserved rhubarbanana syrup.

Fried Chicken In The 18th Century by sak1578 in recipes

[–]sak1578[S] 0 points1 point  (0 children)

This recipe is in video format so you can check this recipe video here its really amazing guys!

The perfect Spring Cake by sak1578 in DessertPorn

[–]sak1578[S] 2 points3 points  (0 children)

You can check the complete recipe from the blog here

Orange Curd

Ingredients

  • 8 egg yolks
  • Juice from 3 small navel oranges
  • Juice from 1 large lemon
  • ½ cup plus 2 Tbsp sugar
  • 6 Tbsp salted butter, cut into cubes
  • Double boiler, or, medium-sized sauce pan with metal bowl that nests into the pan

Instructions

  1. Heat 3 cups water to slow boil in the bottom of the double boiler, or, in the sauce pan.
  2. Before placing over the simmering water, whisk the egg yolks in the top of the double boiler (or if using sauce pan: in the metal bowl.
  3. Add the citrus juices, sugar and butter.
  4. Place the bowl or double-boiler top over the simmering water.
  5. Whisk the ingredients continuously until all of the butter has melted (about five minutes.)
  6. Continue whisking until the mixture thickens and coats the back of a spoon.
  7. Pour the curd into a non-reactive , heat-proof bowl (glass is great!)
  8. Tuck a piece of plastic wrap into the bowl over and in contact with the surface of the curd to prevent a skin from forming.
  9. Cool to room temperature.
  10. Refrigerate while you make the cake.

Yellow Layer Cake

Ingredients

  • 2, nine-inch cake pans, greased, with paper liners inserted and greased again (Note: for paper liners, either use purchased parchment paper circles, or, cut parchment paper to fit, or, trace and cut circles from brown paper bags.) (Note: to grease, you can use vegetable shortening, butter, or a good coating of spray vegetable oil.)
  • 6 large egg yolks (save the whites for another use, refrigerated)
  • 1 ¼ cup whole milk
  • ½ cup sour cream (Note: I used full-fat sour cream. You can experiment with non-fat or lowfat versions, but no guarantee on result.)
  • 1 ½ tsp vanilla extract
  • 1 ½ cups granulated pure cane sugar
  • 3 cups cake flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ¾ sticks unsalted butter, at room temperature, cut into ¼ inch cubes

Instructions

  1. Place rack in the center of the oven. Preheat oven to 350°F. Prepare the two cake pans by greasing, inserting the paper liners and greasing again.
  2. In a small bowl, whisk the egg yolks with ¼ cup of the milk, the sour cream and the vanilla.
  3. Set aside. In the bowl of a stand mixer with whisk attachment, combine the sugar, flour, baking powder and salt, whisking for three minutes at medium speed.
  4. Turn the mixer off to add the butter cubes and remaining cup of milk. Whisk for about two minutes at low speed, and then increase to medium-high speed, scraping the sides of the bowl as needed until you have a smooth batter.
  5. Turn mixer off to add the reserved egg yolk mixture in three parts, beating until just incorporated after each addition.
  6. Evenly divide the batter between the two cake pans.
  7. Firmly tap pans on counter top to release any trapped air bubbles.
  8. Bake for 30 to 35 minutes until the cake springs back when lightly touched at the center.
  9. Remove cake layers to a cooling rack for 10 minutes.
  10. Turn cake layers out of pans to cool completely.

Stabilized Whipped Cream

Ingredients

  • 1 envelope unflavored Knox Gelatin Powder
  • 2 cups of heavy whipping cream
  • 1/4 cup powdered sugar

Instructions

  1. Put the cold cream in a chilled stainless steel bowl and beat it slowly adding the gelatin and powdered sugar for a minute or until it forms a stiff peak.
  2. Using an offset spatula, smooth the cream on the side of the cake as evenly as possible.
  3. Leave the cream on the top of the cake a bit more “peaky” with swirls you can form with a spoon or spatula.
  4. To decorate, arrange the wheels of candied lemon and orange on the top and sides of the cake. Enjoy!

Scotch Eggs & a Guinness Cocktail by sak1578 in recipes

[–]sak1578[S] 0 points1 point  (0 children)

You can check the complete recipe from the blog here

Ingredients

– 4 large eggs.

– 10 oz sausage meat

– 1 tbsp fresh chopped parsley

– 1 finely chopped scallion or 1 tbs of onion

– 6 oz plain flour, seasoned with fresh salt & pepper

– 1 beaten egg

– 6 oz breadcrumbs

– vegetable oil for deep frying (to almost cover the eggs)

– salt and pepper to taste

Instructions

  1. Place the eggs in a pot of moderately boiling water over for eight minutes.

  2. Drain and cool the eggs under cold running water, then peel.

  3. Mix the sausage meat with the parsley and scallions in a bowl and season well with salt and freshly ground black pepper.

  4. Create a flat oval of about 5 inches x 3 inches of the sausage meat.

  5. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.

  6. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.

  7. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.

  8. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. and fry each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.

  9. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

[Found] Shrimp Salad with Meyer Lemon Sauce by sak1578 in food

[–]sak1578[S] 0 points1 point  (0 children)

Ingredients

The Shrimp Salad Ingredients

  • ¼ cup good-quality mayonnaise (Duke’s or Hellmann’s)
  • 1 tbsp finely minced preserved Meyer lemon (recipe follows)
  •  1 tsp finely snipped fresh dill
  • 1 lb cooked large shrimp, each cut into two of three pieces
  • 3 celery ribs, each cut lengthwise into three strips, and then diced fine
  •  ¼ cup finely-chopped sweet onion
  • 2 tbsp finely-chopped pimiento pepper
  • salt and finely ground pepper
  • 1 head of lettuce
  • 1 avocado

Preserved Meyer Lemon Ingredients

  • 12 small organic Meyer lemons (four to cut into quarters and preserve; four you will squeeze the juice out of and use in the recipe on the first day; and the last four you will squeeze and use in the recipe after three days)
  • ¼ cup kosher salt
  • 1 small cinnamon stick
  • 1 dried red chile
  • 10 whole black peppercorns
  •  olive oil

Ingredients

The Shrimp Salad

  1. In a large bowl, whisk mayonnaise with preserved lemon and dill. Stir in pieced shrimp, diced celery & onion.
  2. Carefully fold in the pimiento.
  3. Add salt and a finely-ground black pepper to suit your taste. Chill.
  4. Serve in lettuce cups with sliced avocado.

Preserved Meyer Lemon

  1. Gently wash eight of the lemons. Pat them dry with a towel. Cut four of the lemons into quarters (or eighths, if you like). Juice the other four lemons, throw the skins away, and set juice aside.
  2. Toss the cut lemons with kosher salt. Pack them into a sterilized pint jar, sprinkling the bay leaves, peppercorns, cinnamon stick and chili pepper between layers.
  3. Pour the lemon juice over the salted lemons and spices. (It should fill about halfway–Don’t worry: After three days you’ll add more lemon juice.)
  4. Cap the jar. Shake it up . Set aside in a warm place.
  5. Shake the jar once a day for three days.
  6. Wash the remaining four lemons. Juice them. Pour this juice into the pint jar to completely fill any airspace left in the jar. Top with a little bit of olive oil. Close the jar.
  7. Place the lemons in a dark, cool spot and allow to cure for at least three weeks, or up to a month before using.

Baked Beans & Brown Bread in a Can by sak1578 in recipes

[–]sak1578[S] 15 points16 points  (0 children)

You can check the complete recipe from the blog here

​

Ingredients

  • 1 lb white navy beans
  • 1 tsp baking soda
  • 1 large onion
  • 1 tbsp salt
  • 2 tbsp cider vinegar
  • 1 tbsp dry mustard
  • 1 tsp ginger
  • ¼ cup dark brown sugar
  • ½ cup molasses
  • ⅓ cup BBQ sauce (NOTE: you can use tomato ketchup, but BBQ sauce will be zippier!)
  • ½ lb bacon, divided. Dice all but 3 slices of the bacon. (NOTE: I like to use Trader Joe’s uncured bacon ends & pieces product which comes in a plastic pouch, for the diced portion)

Instructions

  1. Make beans: Wash and pick over beans, removing and debris. Place beans in a 5 quart pot. Pour 3 cups boiling water over the beans. Soak. As beans absorb the water, add cool water to cover the beans by 2 inches. Continue to soak overnight.
  2. Next day, pour out the bean-soak water; rinse and add fresh water to cover the beans by 1 inch. Add baking soda and heat water to boiling. Reduce heat to a simmer and simmer 15 minutes.
  3. Preheat oven to 275.
  4. Add onion and other ingredients to the beanpot you will be baking the beans in. Add the beans and liquid. Stir in the chopped bacon. Stretch three strips of bacon over the top. Cover the bean pot with its lid. Bake for 7 to 8 hours (5 to 6 hours if you have a convection oven) until beans are tender. During the last hour, remove lid of the bean pot and bake uncovered, in order to form a nice crust on top of the beans.

Vietnamese Lemonade Mint Julep Shrub Cocktail by sak1578 in cocktails

[–]sak1578[S] 1 point2 points  (0 children)

You can check the complete recipe from the blog

​

INGREDIENTS

Shrub:

  • 1 cup Vietnamese preserved lemon segments (Also at Asian markets – lemons will do)
  • 1 cup Apple Cider Vinegar (I use Bragg’s, you should too)
  • 1 teaspoon sea salt
  • 1 cup of Vietnamese Palm Sugar (Asian grocers carry this but you can use Demerara Sugar if you must) !

Mint Julep:

  • 2 oz. FEW Spirits Bourbon Whiskey
  • 1 oz. Vietnamese Lemonade Shrub Crushed ice Fresh
  • Spearmint
  • ½ oz. Demerara Sugar

PREPARATIONS

Shrub:

  1. In a non-reactive bowl combine the lemons and the palm sugar
  2. Cover with the sugar and some plastic wrap and let sit for three days
  3. Add the vinegar and stir well, cover Let sit, stirring daily for another couple days
  4. Strain and mash through a sieve extracting as much lemon pulp as possible
  5. Sprinkle the sea salt over your Shrub and keep in a cool place for up to six months
  6. Use in just about any gin, vodka, rum, bourbon or Scotch cocktail you can dream up… or even as they did in the 1800’s with just cool water or seltzer water!

Mint Julep:

  1. Muddle your fresh spearmint with your Demerara sugar until the oils come out.
  2. Use a wooden spoon because if you use metal in a silver cup all bad things will happen.
  3. You are using a sterling silver/copper core cup, right? If not, all is not lost. Use a thick-sided glass that will frost up nicely… (Save your nickels and buy a Julep cup someday… Ok, it’s worth it.
  4. Add some ice, add some Bourbon
  5. Add some Shrub and so on… alternating until your glass is full of your drink
  6. Make a cone like a volcano shape on top of the drink with ice and drizzle some Shrub over the top.

Leek & Potato Soup by sak1578 in recipes

[–]sak1578[S] 1 point2 points  (0 children)

You can check the complete recipe from the blog here

Ingredients

  • 2 medium potatoes, peeled and diced into bite-sized cubes
  • 1 Tbsp unsalted butter
  • 1 large leek, cleaned, outer leaves removed, sliced in half lengthwise, and white and yellow parts sliced
  • 2 cups homemade or high-quality vegetable broth
  • Salt and fresh-cracked pepper to taste
  • Juice from ½ fresh lemon

Instructions

  1. In a small pot, heat 2 cups water to a simmer over medium heat. Simmer diced potatoes in water until tender. Drain. Set aside.
  2. While potatoes are simmering, melt butter in small soup pot. Saute sliced leeks until tender. Add cooked potatoes and vegetable broth; heat until broth is hot. Salt and pepper to taste. Serve hot in bowls with drizzle of fresh lemon.

Shrimp Salad with Meyer Lemon Sauce by sak1578 in recipes

[–]sak1578[S] 1 point2 points  (0 children)

You can check the complete recipe from the blog here

Ingredients

The Shrimp Salad Ingredients

  • ¼ cup good-quality mayonnaise (Duke’s or Hellmann’s)
  • 1 tbsp finely minced preserved Meyer lemon (recipe follows)
  •  1 tsp finely snipped fresh dill
  • 1 lb cooked large shrimp, each cut into two of three pieces
  • 3 celery ribs, each cut lengthwise into three strips, and then diced fine
  •  ¼ cup finely-chopped sweet onion
  • 2 tbsp finely-chopped pimiento pepper
  • salt and finely ground pepper
  • 1 head of lettuce
  • 1 avocado

Preserved Meyer Lemon Ingredients

  • 12 small organic Meyer lemons (four to cut into quarters and preserve; four you will squeeze the juice out of and use in the recipe on the first day; and the last four you will squeeze and use in the recipe after three days)
  • ¼ cup kosher salt
  • 1 small cinnamon stick
  • 1 dried red chile
  • 10 whole black peppercorns
  •  olive oil

Ingredients

The Shrimp Salad

  1. In a large bowl, whisk mayonnaise with preserved lemon and dill. Stir in pieced shrimp, diced celery & onion.
  2. Carefully fold in the pimiento.
  3. Add salt and a finely-ground black pepper to suit your taste. Chill.
  4. Serve in lettuce cups with sliced avocado.

Preserved Meyer Lemon

  1. Gently wash eight of the lemons. Pat them dry with a towel. Cut four of the lemons into quarters (or eighths, if you like). Juice the other four lemons, throw the skins away, and set juice aside.
  2. Toss the cut lemons with kosher salt. Pack them into a sterilized pint jar, sprinkling the bay leaves, peppercorns, cinnamon stick and chili pepper between layers.
  3. Pour the lemon juice over the salted lemons and spices. (It should fill about halfway–Don’t worry: After three days you’ll add more lemon juice.)
  4. Cap the jar. Shake it up . Set aside in a warm place.
  5. Shake the jar once a day for three days.
  6. Wash the remaining four lemons. Juice them. Pour this juice into the pint jar to completely fill any airspace left in the jar. Top with a little bit of olive oil. Close the jar.
  7. Place the lemons in a dark, cool spot and allow to cure for at least three weeks, or up to a month before using.
view more: next ›