1/2 cup brown sugar 1 tablespoon bittersweet Pimenton de la Vera 3 tablespoons semisweet Spanish paprika 1/4
cup coarse salt 2 teaspoons freshly ground black pepper 1 teaspoon ground chipotle pepper, if desired 1 tablespoon ground mustard 2 teaspoons ground canela (Mexican cinnamon) 1 tablespoon garlic powder 1 tablespoon onion powder
Ingredients: 16 cloves garlic, peeled 2 small yellow onions, coarsely chopped 1 large carrot, peeled and chopped 1 large rib celery, chopped 3 tablespoons ground cumin 1/4
cup coarse salt 1 (5 - pound) pork butt ** 4 cups barbeque sauce (Brombergs», or use your own) 8 Your favorite rolls, sliced in half
Not exact matches
2 teaspoons
coarse kosher
salt 2 teaspoons ground cayenne pepper 1/2 teaspoon freshly ground black pepper 1/2 teaspoon chile powder 1/2 teaspoon hot smoked paprika 1/2 teaspoon garlic powder 1/2
cup mint leaves, minced
1/3
cup Spicy Southwestern Peanut Better 2/3
cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon
coarse salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper
1 stick unsalted butter, plus extra for the pan 1 10 - ounce bag marshmallows heaping 1/4 teaspoon
coarse sea
salt 6
cups rice krispies cereal
Start by pureeing 1 1/4
cups of fresh ricotta, 1/2
cup cane sugar, 3/4 teaspoon vanilla, 1 teaspoon orange zest and a pinch of
coarse salt.
Dry 2 teaspoons pumpkin pie spice 1 3/4
cup flour 1/3
cup cocoa, sifted for lumpage 1 teaspoon baking soda 3/4 teaspoon
coarse kosher
salt
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil *
Coarse sea
salt and finely ground black pepper
2
cups cherry or grape tomatoes 1/3
cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4
cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta
Coarse salt and freshly ground pepper
Author: Reeni Recipe type: Entree Cuisine: American Serves: 4 - 5 servings Ingredients 3/4
cup Japanese panko crumbs 1 + 1/4 pound boneless chicken breasts or cutlets
coarse salt and fresh black pepper 2 large eggs 1 + 1/2
cups crushed kettle...
Author: Reeni Recipe type: Entree Cuisine: Italian Serves: 4 - 5 servings Ingredients 1 pound boneless chicken cutlets or breasts
coarse salt and fresh black pepper Marinade: zest and juice of one lemon 1/4
cup olive oil...
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3
cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1
cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking
Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
1
cup flour 1/2 tsp
salt 1/2
cup fresh Parmesan cheese, grated 4 slices bacon, cooked and finely crumbled 4 tbsps unsalted butter 1/4
cup cream (plus a little more in case the dough isn't moist enough)
coarse salt (I sprinkled with Parmesan cheese)
For the Cheesecake: 2 8oz bricks of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2
cup white granulated sugar 1/4 teaspoon
coarse kosher
salt 1/2 teaspoon vanilla extract 2 large eggs
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher
salt Cracked black pepper
Coarse ground white pepper 1 pinch of red pepper flakes 1/8
cup of olive oil 1/8
cup dry white wine A dash of your favorite hot sauce
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1
cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7
cups water or stock 1 garlic clove, minced (optional) 3/4
cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
1 pound mustard greens, trimmed and washed (8 packed
cups chopped) 1 pound spinach, trimmed and washed (4 packed
cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2
cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon
coarse sea
salt 2
cups water 1 teaspoon garam masala
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2
cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon
coarse sea
salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2
cup water 14 oz.
Having taken a vacation cooking school class at LaVerenne when it was on the Left Bank, we used had a stainless spice box with 5 separate
cup compartments (black + white peppercorn /
coarse + fine
salt / whole nutmeg) with a slide - in nutmeg grater.
6
cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons
coarse salt 1
cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1
cup packed dark - brown sugar 2 large eggs 1
cup unsulfured molasses
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2
cups unsweetened soy milk
Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste 1 2/3
cups French's Fried Onion Rings in a can, divided into 2/3
cup and 1
cup
1/2
cup roasted, unsalted almonds 1 garlic clove 1/2 teaspoon
coarse salt 1 teaspoon paprika (optional) 2 1/2 tablespoons extra virgin olive oil 2 organic boneless, skinless chicken breasts, halved (4 pieces total)
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant)
Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4
cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped
coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1
cup shredded fresh basil
It was spectacular: tall, dome - shaped with a crisp exterior and decadently tender center, absolutely intense with peanut butter in a way that invokes peanut butter
cups, and topped not with the usual wan flakes of sea
salt but tiny
coarse boulders.
3 Delicata squash (about 3 pounds total) Extra-virgin olive oil 1/4 teaspoon
coarse salt 1/4 teaspoon freshly ground black pepper 1 pound bow - tie pasta 2 bunches Italian (Tuscan Lacinato) kale 1/2
cup pine nuts 1
cup crumbled feta cheese
5 ounces brie cheese, room temperature 1/4
cup sun dried tomatoes, finely chopped 1 sprig (4 - 5 large leaves) fresh basil
Coarse sea
salt & freshly ground pepper, to taste
Basic Dry Cure from Charcuterie 1 pound / 450 grams kosher
salt (2
cups Morton's
coarse kosher
salt) 8 ounces / 225 grams sugar (about 1
cup) 2 ounces / 50 grams pink
salt (10 teaspoons)
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1
cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher
salt (or 1/3 teaspoon table
salt) egg wash (1 large egg whisked with 1 teaspoon water and a pinch of
salt) demerara or other
coarse sugar, or regular granulated sugar
1
cup Cabot Plain Greek Yogurt 2 cloves garlic, finely grated 2 tablespoons lemon juice 2 teaspoons fennel seed 2 teaspoons chopped fresh thyme 1 3/4 teaspoon
coarse kosher
salt 1/2 teaspoon pepper 1 teaspoon chopped fresh rosemary 5 pounds boneless pork butt
For the polenta: 2
cups polenta (
coarse ground yellow corn meal) 6
cups low - sodium chicken broth or water 2 teaspoons
salt 2 tablespoons butter 1/4
cup grated parmesan cheese (optional)
Brown Butter Biscuits: 2
cups all - purpose flour 1 tablespoon baking powder 3 tablespoons light or dark brown sugar, packed 1/2 teaspoon Kosher or sea
salt 1/2
cup brown butter, solid, very cold 2/3 -3 / 4
cup half - and - half, very cold, plus more for brushing 1 tablespoon
coarse sugar (like turbinado), for sprinkling
Filling 1/2
cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened 1/3
cup (40 grams) powdered or confectioners» sugar 1/2
cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would work just fine here) 1/4 teaspoon
coarse or kosher
salt 1/2 teaspoon vanilla extract
1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp butter 4 sprigs fresh thyme 2
cups fruity red wine, such as Gamay or Barbera
Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
* 4 tablespoons unsalted butter, softened * 2 tablespoons organic sugar * 1
cup organic whole wheat pastry flour, or unbleached all - purpose flour * 2 egg yolks * 1 1/2 tablespoons finely minced crystallized ginger (or 1 tablespoon additional sugar) * 1/2 teaspoon
coarse sea
salt
Crust 2 5.3 - ounce (150 gram) shortbread cookie packages (to yield 1 3/4 to 2
cups shortbread cookie crumbs) 2 tablespoons granulated sugar 1/4 teaspoon
coarse or kosher
salt 3 tablespoons unsalted butter, melted (see note about butter amount)
Country Bread: Makes 2 8 - inch loaves 1 1/2
cups (360 grams) water, body temperature 2
cups (280 grams) unbleached all - purpose flour, plus extra for baking 2
cups (300 grams) bread flour 12 oz (340 grams) bread sponge pinch of active dry yeast 2 tsp kosher
salt 1 tsp sugar a handful of medium -
coarse yellow cornmeal for the baking sheet
3 gallons of water 3
cups table
salt 5 peaches — sliced into bite size chunks 2 cans of cola 1/2 large onion —
coarse chopped (you could use more here, it was just what I had left over in the fridge) 18 cloves of garlic —
coarse chopped 1
cup brown sugar 1/2
cup maple syrup
1 to 2 - inch segment of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1
cup granulated or raw sugar 2 - inch segment of cinnamon stick (optional) 1/4 teaspoon
coarse or flaky sea
salt (optional, but ooh, it's good here) 1/4 teaspoon baking soda dissolved in 2 teaspoons water
2
cups pecan halves 2 sticks unsalted butter, room temperature 1
cup light brown sugar, packed 1/2
cup granulated sugar 2 eggs 2 teaspoons vanilla extract 2
cups whole wheat flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon
coarse salt 2
cups rolled oats 1/4
cup golden raisins 1/4
cup cacao nibs
Crust & Topping: 1
cup white granulated sugar 3
cups unbleached all - purpose flour 1 teaspoon baking powder 1/2 teaspoon
coarse kosher
salt 1
cup (2 sticks) unsalted butter, very cold (like 15 - 20 minutes in the freezer very cold, not frozen) 1/4
cup buttermilk
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1
cup roughly chopped fresh cilantro, plus more for serving 1/2
cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1
cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6
cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice
Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
2
cups One Degree Organics Sprouted Spelt Flour 1/3
cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp
salt 1/4
cup + 2 Tbsp raw cane sugar 1/2
cup cold coconut butter or coconut oil 3/4 to 1
cup almond or soy milk 1/2
cup raspberries
Coarse sugar for sprinkling
filling: 1
cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or coconut oil, or ghee) 3 tbsp fresh rosemary 1/2 tsp pepper 1 tsp
coarse sea
salt 8 free range eggs
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2
cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional *
Coarse sea
salt and freshly ground pepper
1 large (15.5 ounce) cucumber 1/3
cup water 1/3
cup cider vinegar 4 tablespoons sugar 1 tablespoon
coarse sea
salt 1 teaspoon freshly ground black pepper
2
cups all purpose flour 3/4
cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea
salt 12 ounces fresh or frozen (not thawed) blueberries 1
cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon
coarse sugar (like turbinado), for sprinkling
2
cups good - quality ketchup 2
cups apple cider vinegar 6 tablespoons dark brown sugar 2 tablespoons ballpark (yellow) mustard 2 tablespoons dark molasses 2 teaspoons
coarse kosher
salt 1 teaspoon crushed red pepper flakes
3 1/4 tablespoons (2 ounces or 56 grams)
coarse kosher
salt 1/4
cup dark brown sugar, packed 2 tablespoons coarsely ground black pepper 2 level teaspoons pink
salt 5 sprigs fresh thyme (about 1 teaspoon thyme leaves) 4 Turkish bay leaves, crumbled 1/2
cup pure Grade B maple syrup (don't use imitation)
2 quarts water, divided 1/2
cup (4.95 ounces or 140 grams)
coarse kosher
salt 1/2
cup dark brown sugar, packed 4 Turkish bay leaves, crumbled 1 tablespoon whole black peppercorns 4 cloves garlic, minced 2 level teaspoons pink
salt
3
cups prepared stuffing mix 1
cup apple cider 2 tablespoons unsalted butter 3/4
cup chopped celery (about 2 ribs) 1/2
cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced fresh flat leaf parsley 1/2 teaspoon
coarse kosher
salt 1 teaspoon cracked black pepper