RecipeHive

0

Lake Charles Dirty Rice

Posted by in Shared Member Recipes

This recipe appears at just about every occasion in Cajun Country. Whether it’s a holiday, funeral, family reunion, or potluck dinner, you can bet there will be at least one form of dirty rice or rice dressing. At the Link family reunion in Robert’s Cove, I counted six versions, all different. The essential ingredients are few, but flavor and texture vary greatly. The main difference between dirty rice and rice dressing is that rice dressing is generally made with ground beef or pork, whereas dirty rice is made with pork and chicken livers. Many people think they don’t like liver, but when it’s balanced with other flavors, the liver taste is not overpowering. I’ve served this deeply flavored rice to many people who claim they hate liver, only to have them love it.›

0

Chicken with Puebla Style Mole Sauce – (Pollo en Mole Poblano)

Posted by in Shared Member Recipes

In Mexico’s most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that’s ideal for spooning over chicken.

Mexico’s most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. This recipe first appeared in our August/September 2012 issue with Betsy Andrews’ article The Pride of Puebla.

1

Cider-Glazed Turkey with Lager Gravy

Posted by in Shared Member Recipes

Lots of people brine their turkeys. Not Michael Symon, who thinks brining makes the bird a little rubbery. In this turkey recipe, he salts his bird well and refrigerates it overnight to season it. Before roasting, he covers the breast and legs with cheesecloth that’s been soaked in a cider-infused butter. For his beer-spiked gravy, Symon recommends the German-style Dortmunder Gold, made by Great Lakes Brewing Company, from his home state of Ohio.

0

Duck Ragù with Creamy Polenta

Posted by in Shared Member Recipes

INGREDIENTS

1 (4 1/2-pound) whole duck, cut into pieces, skin scored

Sea salt and cracked black pepper

1 leek, white part only, sliced

4 cloves garlic, sliced

3 1/2 ounces smoked pancetta, chopped

10 sprigs thyme

2 tablespoons tomato paste

1/3 cup malt vinegar

1 (14-ounce) can chopped tomatoes

2 1/2 cups port

Amaranth leaves, to serve

Creamy Polenta:

1 liter milk

1 cup instant polenta

1/4 cup (1/2 stick) unsalted butter, chopped

1/2 cup whipping cream

1 1/2 cups finely grated Parmesan, plus extra to serve

Sea salt and cracked black pepper

0

Onion-Braised Beef Brisket

Posted by in Shared Member Recipes

This recipe was recently featured in Food 52’s Genius Recipes column. It comes from Nach Waxman, owner of the New York City cookbook shop, Kitchen Arts & Letters, and was originally published in The Silver Palette New Basics Cookbook in 1989. Apparently, it’s the world’s most Googled brisket recipe. Since I love a good brisket, I had to try it. Three delicious brisket dinners later, I can tell you that the recipe lives up to the hype. It’s surprisingly simple: unlike all other briskets I’ve made, there’s no wine, stock or bottled sauces added. Instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful French onion soup-like braising liquid all their own.

0

The Best Easy Smoked Brisket Recipe Ever

Posted by in Shared Member Recipes

Why call something the best easy smoked brisket ever? That’s simple…. this smoked brisket recipe is easy, delicious, and restaurant quality – right from your backyard!

This recipe is my family’s tried and true secret to delicious juicy smoked brisket that is perfect for a crowd and great at picnics, parties, and cookouts!