dave
Hot sauce
Made this once and it was good. The recipe could be customized in many ways. One could also use aged chiles (add some white vinegar and let ferment for 3-6 months). About 12 red hot chiles (plus or minus the amount and variety depending on desired heat and color.) 1-3 cloves garlic, peeled 1 cup […]
Steamed mussels with tomatoes and basil
Serves 4. This recipe is adapted from Jim Peterson’s Fish and Shellfish (Morrow, 1996). Serve these tomato-bathed mussels over one pound of cooked, drained cappellini. Ingredients 1 cup white wine 1/2 cup minced shallots 4 medium cloves garlic , minced 1/2 cup chopped fresh basil 1 bay leaf 4 pounds mussels , cleaned and debearded […]
Crunchy pea salad
Crunchy Pea Salad from the JL Seattle Classic Cookbook Serves 6-8 2-10 oz pkg green peas, thawed 1/2 C chopped celery 2 green onions chopped 10 slices bacon, cooked, drained and crumbled 1/3 C salted sunflower seeds or cashews Dressing 1/2 C sour cream 1/2 C mayo I usually just make a half of the […]
Maple glazed pork tenderloin
Serves 6. This recipe will work with either natural pork or enhanced pork (injected with a salty solution). If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don’t fit in the skillet initially, let their ends curve toward […]