12/06/14 recipe -Taste USA

Saturday, December 6, 2014

Porrusalda Leek Soup

How to make Porrusalda Leek Soup Recipe

4 SERVINGS

Ingredients:
1/4 cup Olive oil
2 cups Leeks, white and light green parts, cleaned, sliced
1/2 cup Pork sausage
3 cups Red Bliss potatoes, peeled, 1/4 inch (.6 cm) dice
2 Thyme sprigs
1/4 teaspoon White pepper
2 teaspoons Salt
1 Garlic clove, minced
1 tablespoon Flour
2 cups Chicken stock
2 Bay leaves
2 tablespoons Parsley

Method:
Heat the oil over medium-high heat.

Add the leeks and sausage, and cook until lightly browned. Add the potatoes, seasonings, and flour. Toss together until the flour is incorporated.

Add the chicken stock, and stir until all ingredients are well combined. Bring to a simmer. Add bay leaves and simmer for 1 hour.

Remove bay leaves; stir in parsley just before serving.

Navajo Fry Bread

How to make Navajo Fry Bread Recipe - When the Spanish came to America, they brought wheat, giving the native cooks an alternative to cornmeal. Navajo fry bread, also known as Indian fry bread, is ubiquitous at powwows and feast days. It can be sweet and savory and forms the base for the Indian taco, another dish often seen at festivals and gatherings.

4 SERVINGS

Ingredients:
1 cup All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
2 tablespoons plus 1 teaspoon Milk

Method:
Combine the flour, baking powder, and salt in a mixing bowl.

Stir in the milk and work into a dough. Knead the dough until it is smooth and elastic. Form the dough into egg-size balls; cover and set aside for 15 minutes.

Heat a deep-fryer to 375°F (190°C).

Roll the dough into 8-inch (20 cm) circles and prick all over with a fork.

Fry each round in the hot oil for 2 minutes on each side. Drain on paper towels and serve.

Lemon Chess Pie

How to make Lemon Chess Pie Recipe - It is important that all ingredients for the pie be at room temperature. Otherwise, blending may be difficult, and the cold ingredients, especially buttermilk or lemon juice, will cause the butter to resolidify and separate from the mixture.

ONE 9 - INCH (22 CM) PIE

Ingredients:
4 Eggs, at room temperature
1 1/2 cups Granulated sugar
1 tablespoon White cornmeal
1 tablespoon All-purpose flour
1/2 teaspoon Salt
5 tablespoons Butter, melted, cooled to room temperature
1/2 cup Buttermilk
5 tablespoons Lemon juice
1 tablespoon Lemon zest
1/2 teaspoon Vanilla extract
1 Unbaked 9-inch (22 cm) pie crust
Whipped cream (optional)

Method:
Preheat the oven to 350°F (175°C).

Whisk the eggs to blend.

Add each of the ingredients through vanilla in order, completely incorporating one before adding the next.

Pour the filling into the piecrust and bake in the middle of the oven for 30 to 40 minutes, until the pie is golden brown on top and almost set. The center of the pie should remain slightly loose; it will set as it cools.

Cool completely before cutting.

Fingerlings with Parsley Basil Dressing

How to make Fingerlings with Parsley Basil Dressing Recipe

4 SERVINGS

Ingredients:
3 cups Fingerlings, or other new potatoes
1/4 cup Olive oil
1 Garlic clove, coarsely chopped
2 tablespoons Parsley leaves, chopped
2 tablespoons Basil leaves, chopped
2 tablespoons Lemon juice
To taste Salt and black pepper

Method:
Preheat the oven to 350°F (175°C).

Wash, drain, and dry the potatoes.

Combine the potatoes and olive oil in a roasting pan. Roast the potatoes in the oven for 1 hour.

When the potatoes are tender, remove from the oven and drain any excess oil.

Toss the potatoes with the garlic, herbs, and lemon juice. Season and serve immediately.

Broccoli with Candied Pecans

How to make Broccoli with Candied Pecans Recipe

4 SERVINGS

Ingredients:
3 cups Broccoli florets

For the Candied Pecans:
2 tablespoons Unsalted butter
2 tablespoons Brown sugar
1 tablespoon Water
1/8 teaspoon Cayenne
1 cup Pecans, large pieces
2 tablespoons Butter
to taste Salt and pepper

Method:
Parboil the broccoli florets in saltwater until tender. Remove, shock in ice water, drain, and set aside.

Heat the butter over medium heat; add the brown sugar, water, and cayenne.

Bring to a boil, add and toast the pecans; toss with the spicy sugar mixture until well coated. Place the pecans on parchment paper and cool. Chop to medium pieces.

Heat the butter in a saucepan. Add the broccoli and cook until hot. Season with salt and pepper. Serve, sprinkled with the spicy pecans.

Jalapeno Preserves

How to make Jalapeno Preserves Recipe

4 SERVINGS

Ingredients:
1 cup Red bell pepper, finely chopped
1 Jalapeño chile, seeded, finely chopped
1/2cup Granulated sugar
1/4 cup Red wine vinegar
1 tablespoon Fruit pectin, dry

Method:
In a nonreactive pan, combine the red pepper, jalapeño, sugar, and vinegar. Bring to a boil, then turn down the heat and simmer for 20 minutes, stirring periodically.

Remove the pan from the heat and add the fruit pectin. Return to heat and bring back to a simmer. Remove the pan from the heat and let it cool to room temperature. The jelly will be on the thin side until it chills.

Lamb Shoulder, with Red Chile Marinade and Cilantro Pesto

How to make Lamb Shoulder, with Red Chile Marinade and Cilantro Pesto Recipe

4 SERVINGS

Ingredients:
1 Lamb shoulder, boned, butterflied, formed to a rough rectangle shape

For the Red Chile Marinade:
1 Ancho chile, stemmed, seeded, halved
1 Pasilla chile, stemmed, seeded, halved
1/2 tablespoon Chipotle chile puree (puree chile with adobo sauce, canned product)
1/2 tablespoon Cumin seeds, toasted, ground
1 tablespoon Vegetable oil

For the Cilantro Pesto:
1 cup Cilantro, leaves, no stems
1 Garlic clove, chopped
1 tablespoon Pumpkin seeds
1 tablespoon Lime juice
1 teaspoon Salt
1/4 teaspoon Black pepper
1/4 cup Olive oil

Method:
Preheat the oven to 350°F (175°C).

Heat a pan and add cumin seeds. Toast over medium-high heat, shaking the pan constantly until the seeds are fragrant, about 15 seconds. Grind the seeds in a coffee grinder or with a mortar and pestle.

Set the ancho and pasilla chiles in a small pan. Place the pan in the oven until chile pieces develop a sheen no more than 30 seconds. Cut chiles into pieces small enough to grind in a coffee grinder. Grind to a powder and mix with chipotle puree and oil. Set aside.

Place the cilantro, garlic, pumpkin seeds, lime juice, salt, and pepper into a blender. Blend until the cilantro is minced.With the blender running slowly add oil so the pesto emulsifies. Set aside.

Pound the lamb shoulder to a 1/2-inch (1.2 cm) thickness.

Spread two-thirds of the cilantro pesto in a thin layer over the meat, leaving at least a 1-inch (2.5 cm) border. Reserve the remaining pesto for serving.

Season and roll the lamb into a tight cylinder and truss. Rub the roast on all sides with the chile marinade; let it set out at room temperature for 1 hour.

Preheat the oven to 450°F (225°C).

Roast the lamb for 15 minutes. Reduce the heat to 350°F (175°C) and cook to medium, 135°F (57°C).

Let the roast rest at room temperature for 10 to 15 minutes, then slice diagonally, about 1/4 inch (.6 cm) thick. Serve with the remaining cilantro pesto and jalapeño preserves.