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Recipes
Sweet Spicy-Crisp Honey Teriyaki Hot Wings
By bea1085
Preheat oven to 375 degrees F
- 3-4 pounds chicken wings
- 1 tablespoon corn starch
- 1 1/3 cups soy sauce
- 1/3 cup Mirin rice cooking wine
- 1/2 cup honey
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2-3 tablespoons Sriracha, optional
Lemon Risotto
By bea1085
Bring broth to simmer in large saucepan over medium heat
- 6 cups canned low-salt chicken broth
- 3 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 2 large shallots, chopped
- 2 cups arborio rice or medium-grain white rice
- 1/4 cup dry white wine
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 4 teaspoons grated lemon peel
Zucchini spaghetti
By bea1085
Bring a large pot of water to a boil and add salt
- Salt and freshly ground black pepper
- 3/4 pound whole-wheat dried spaghettini
- 3/4 pound zucchini
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon red pepper flakes
- 3 tablespoons coarsely chopped fresh basil leaves
- 1/2 cup grated Parmesan, plus a small piece
Eggplant salad toasts
By bea1085
Preheat oven to 425 degrees
- 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
- 2 tablespoons olive oil plus additional for oiling baking sheet
- 1/4 teaspoon salt
- Black pepper
- 1 teaspoon red wine vinegar
- 1/4 cup crumbled crumbled feta
- 1 scallion, thinly sliced
- 8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
- 1 small clove garlic, peeled and halved
Mixed citrus salad with feta and mint
By bea1085
Place your red onion in the bottom of a medium bowl
- 3 to 4 tablespoons red onion, cut into tiny bits
- 4 pieces of citrus, preferably a mix of grapefruits and oranges but use what you can get, and what you like to eat (spoiled by the spread at the store, I used 1 pink grapefruit, 1 cara cara and 1 blood orange, and 1 mineola)
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon olive oil
- Salt and freshly ground pepper, to taste
- 3 to 4 tablespoons (1.5 ounces) feta cheese, chopped or crumbled
- 1 tablespoon fresh mint, chopped or cut into tiny slivers
Tuscan Chicken Liver Crostini
By bea1085
In a wide skillet, cook the onion gently in the olive oil and 1 tablespoon of butter until soft and translucent
- 1 medium onion, chopped finely
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 anchovy filets, drained of oil
- 5 capers, rinsed and pat dry
- 1 pound (500 grams) of chicken livers, and the odd heart or few if you have them
- 1/2 cup 125 milliliters vin santo (or Marsala)
- salt and pepper
- 1 baguette or country loaf, sliced and dried out in the oven
DRIED CHILE SALSA
By bea1085
Use a pair of scissors to cut the stem off the chile
- 8 dried guajillo chiles (or mix of guajillo and ancho chiles)
- 2 cloves garlic
- water, to soak
- 1/2 cup fire roasted tomatoes (canned is fine)
- 2 tablespoons olive oil
- a few teaspoons honey, agave syrup, or cane sugar
- salt
SPICY KOHLRABI NOODLES
By bea1085
Mix the dressing together
- 2-3 kohlrabi
- 4 oz. cooked (and cooled) rice noodles
- 1/2 jalapeño, sliced and/or a few thai red chiles
- 1/2 avocado, sliced
- herbs: cilantro, basil, and/or mint
- handful of crushed peanuts
- sriracha, to taste
- extra lime slices
- optional: tofu or a protein of your choice
- dressing:
- juice and zest of 1 lime
- 2 tablespoons fish sauce (or soy sauce or tamari)
- 2 tablespoons rice vinegar
- 1 clove of garlic, minced
- 1 teaspoon minced ginger
Stuffed Roast Chicken Breast (or Turkey, or Duck) Without a Recipe
By bea1085
Lay the breast out flat on your cutting board, skin side down
- The filling is your caprice; just think about which flavors will complement your bird. For duck breast, I’ve used a mixture of pitted picholine or cerignola olives, fresh ginger, garlic, lemon zest, and oregano; for chicken, you might think about kalamata olives, roasted red peppers, and so on.
Grilled Pork Tenderloin Glazed with Bourbon and Molasses
By bea1085
Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat
- TWO 1-POUND PORK TENDERLOINS
- 1/4 CUP STRONG BLACK COFFEE, COLD OR ROOM TEMPERATURE
- 1/4 CUP BOURBON
- 3 TABLESPOONS MOLASSES
- 2 TABLESPOONS BALSAMIC VINEGAR
- 2 TABLESPOONS OLIVE OIL
- 2 TABLESPOONS FRESH THYME
- SEA SALT AND FRESHLY GROUND BLACK PEPPER