Red Sauce (Alton Brown)

8 large garlic cloves, peeled 2 teaspoons kosher salt 1/4 cup plus 1/2 teaspoon extra-virgin olive oil, divided 4 anchovy filets 1/2 teaspoon red pepper flakes Two 28-ounce cans peeled whole San Marzano tomatoes, drained One 2-inch Parmesan rind  Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle […]

Camp Fire Carnitas

Ingredients 1 bone-in pork shoulder, about 2 kilos (4 1/3 pounds) 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon ground chili pepper 2 teaspoons fine sea salt 200 grams (7 ounces) sliced bacon 4 cloves garlic, halved 2 bay leaves 1 organic orange (optional) For serving: Corn tortillas and/or lettuce leaves Fresh cilantro […]

Chateaubriand with Potatoes

Ingredients 1 pound beef tenderloin (center cut) 2 tablespoons butter 2 tablespoons olive oil Salt (to taste) Black pepper (to taste) 1 shallot (finely chopped) 1/2 cup red wine (dry) 1/2 cup demi-glace 1 tablespoon butter (softened) 1 tablespoon fresh ​tarragon (or 2 teaspoons dried​) Directions Preheat the oven to 375 F. Melt the butter […]

Chilaquiles Verdes o Rojos

1 whole chicken breast, 12 oz 5 garlic cloves 5 tbsp + 1 tsp salt 1/2 onion 7 springs parsley 6 chiles serranos (or to taste) 1 1/2 lb tomates verdes, husks removed. 1/4 onion 1/2 cup chopped cilantro (coriander) 1 tbsp oil 16 corn tortillas, preferably a day old oil for frying 1 small […]

Buttermilk Buisuits

2 cups flour 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 tablespoons butter 2 tablespoons shortening 1 cup buttermilk, chilled Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks […]

Fresh Garden Risotto

1/2 lbs asparagus, woody bottoms removed 6 cups chicken broth 2 tsps. olive oil 1 medium onion, chopped 1-1/2 cups arborio rice 1/2 cup dry white wine 3/4 tsp salt black pepper 3 ounces baby spinach leaves 1 cup frozen peas 1/4 parmesan cheese. Microwave asparagus in a tightly covered bowl with 1 tsp water […]

French Apple Pie

1 pie crust 1/2 cup sugar 1/4 cup cornstarch 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon pinch of salt 6 cups cored, peeled and sliced apples 1 cup flour 1/2 cup brown sugar 1/2 cup butter Baking: Preheat oven to 350F. Mix sugar, starch, nutmeg, cinnamon and salt into bowl. Stir in sliced apples. Spoon apples […]

Bordelaise Sauce

Rich and flavorful, it takes just a small drizzle of this bordelaise sauce recipe to perk up a simple, grilled steak or slow-roasted beef. The tangy, savory red wine sauce is also a great accompaniment to roasted potatoes. It can be made right before serving time, or up to a day in advance, using a […]

Peach Crisp with Maple Cream Sauce

Maple Sauce: 1 1/2 c heavy cream 5 TBL pure maple syrup 3 TBL light corn syrup Peach Crisp: 1 c flour 1/2 c sugar 1/2 c light brown sugar 1/2 tsp ground cinnamon Dash of nutmeg 1/4 tsp salt 1/4 lb (1 stick) cold butter 5-6 c peeled and sliced fresh peaches (6 peaches […]

Sherried Tomato Soup

1 medium white or yellow onion 6 TBL (3/4 stick) butter Two 14.5-oz cans diced tomatoes One 46-oz bottle or can tomato juice 3-6 TBL sugar 1-2 TBL chicken base, or 3 chicken bouillon cubes Freshly ground black pepper 1 c sherry (optional) 1 1/2 c heavy cream 1/4 c chopped flat-leaf parsley 1/4 c […]