Search

Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Category

Entrée

Baked Eggs with Croutons and Onion

3 tbsp unsalteed butter
3 slices white bread, cubed
1 small onion, minced
4 large eggs
1/4c heavy cream

Preheat oven to 375. Butter four 8 oz ramekins. Set a kettle of water to boil.

In a medium skillet, heat 2 tbsp of butter on medium, add bread, cook until lightly browned on all sides (6-8 minutes). Season with salt/pepper, set aside.

Melt remaining butter, add onion, salt/pepper, cook until soft, (~5min).

Spoon onion to ramekins, top with croutons, then 1 egg, then 1 tbsp cream.

Put ramekins in a 8″ baking disk, pour boiling water in pan to come half way up ramekins.

Bake until whites are set (15-18 min).

Plausible Pie

2 cups ham cubes or other meat
1 4oz can of mushrooms or other vegetable
1/2 cup green onion, chopped fine
1 cup cheese, grated
1 1/2 cups milk
3 eggs
1/2 teaspoon salt (with ham I may skip this but with turkey I include it)
3/4 cup biscuit mix

1. Preheat oven to 400.

2. Spray 9″ or 10″ pie plate with Pam.

3. Spread cheese, ham and vegetables in bottom of plate.

4. Combine eggs, milk, salt and Bisquick in blender and blend until smooth.

5. Pour over ingredients in pie plate

6. Bake 35-40 minutes (knife inserted half-way between center and edge should come out clean).

7. Let sit five minutes and serve.

Notes: I sometimes use a couple of tablespoons of dried onion. If I use regular onions, I saute them until soft. Any vegetables should be cooked enough so the pie does not get watery.

Cuban Pork

Originally from July/August ’06 Cooks Illustrated, with additional notes.

Brine:
6 cups water
3 cups sugar
2 cups table salt
2 garlic heads crushed
4 cups orange juice

Take 7-8 pound picnic shoulder (our grocery store called it Pork
Picnic), cut 1″ deep and wide slits about 2″ apart, then brine in the
above for 18-24 hours (for the family meal, we did closer to 30 because
of work scheduling, we previously did 12 and that also worked).

Paste:
12 cloves garlic, chopped
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon table salt
1.5 teaspoons black pepper
6 tablespoons orange juice
2 tablespoons white vinegar
2 tablespoons olive oil

Mix above in blender and process to a coarse paste, about 10 1 second
pulses.

Rinse pork, pat dry, the rub in paste, being sure to get it in the
slits. Refrigerate like that until ready to grill (I’ve always just
grilled it immediately).

Grilling:
The meat needs to cook to 190. That is about 6 hours on a gas grill on
low. An alternative recommendation was on a charcoal grill until it
fell below 225 degrees, then in the oven at 325 degrees for another 2-3
hours. Alternatively cook for about 6 hours in an oven at 325.

On the grills, heat one side of the grill, put the pork on the other
side, most of the skin away from the heat, and shield the side towards
the heat with aluminum foil for the first half of cooking, then remove
for the second half.

For any method, flip the meat about half way through the cooking.

After cooking the meat, let rest for 1 hour. Then, remove the skin in
one piece and scrape the fat off of the back of it. Also scrape the
fat off the meat. Cut the pork from the bone in 3-4 pieces (I have yet
to be able to remove it so neatly), then slice against the grain into
1/4″ slices.

Drizzle mojo sauce over sliced pork just before serving.

Mojo Sauce:
I bought a bottle of Goya brand. Below is a recipie for it that I
haven’t tried. BTW, the store bought sauce also has lemon juice and no
vinegar in it according to the ingrediants label.

Make up to a day in advance.

4 medium garlic cloves, pressed or minced
2 teaspoons kosher salt
1/2 cup olive oil
1/2 teaspoon ground cumin
1/4 cup distilled white vinegar
1/4 fresh orange juice
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper.

Using the flat side of a chefs knife on a cutting board, drag the garlic
and salt back and forth in a circular motion until they are ground to a
smooth paste. Heat the olive oil in a medium sauce pan over medium
until shimmering. Add garlic past and cumin and cook, stirring, until
fragrant, about 30 seconds. Remove pan from heat and whisk in
remaining ingrediants. Transfer to bowl and cool to room temperature.
Whisk to recombine before serving.

Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce

6 baby back pork rib racks
1 cup bourbon

3 tablespoons coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 teaspoon ground cumin

2 cups hickory wood chips
2 cups beer

Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.

Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.

On grill, woodchips on hot side, ribs on cool side, 4 hours. Begin basting ribs after 2 hours.

Empanada dough

4 cups all purpose flour
2 tsp baking powder
2 tsp salt
1 stick cold butter, cut into small pieces.
1 cup cold water

1 large egg, beaten lightly with 1 tbsp water for wash.

Combine ingredients (except egg) to bowl. Cut in butter until crumbly. Add just enough water to bring together. Divide into 8 balls, row out, and form with filling.

Brush with wash.

Bake 400, 30-40 minutes (rotate half time).

Spaghetti with Bay Scallops, Leeks, and Tarragon

12 oz spaghetti

4 tbsp butter
4 leeks, whites and tender green parts halved, thinly sliced, and washed well.
1 clove minced garlic
1 pound bay scallops, dry
1 tsp lemon zest + 1 tbsp lemon juice
1/4 cup tarragon leaves (fresh).

Cook spaghetti, reserve water for sauce, drain

Heat 1 tbsp butter, add leek and garlic until tender. Add to pasta.

Add 1 tbsp butter, add scallops and zest, cook until done, 2-3 minutes. Add to pasta.

Add taragon, butter, lemon juice, and a little pasta water to make a thin sauce. Toss with pasta and serve.

Tofu and Pepper with Spicy Peanut Sauce

2 packages of extra firm tofu
2 tbsp vegetable oil
2 tbsp soy sauce
2 medium bell peppers, cut into small strips
3 tbsp smooth peanut butter
2 tbsp lime juice
1 tbsp chili garlic sauce
1 tbsp light brown sugar
4 sprigs cilantro

Preheat oven to 450. Slice tofu into 6 rectangles, press.

In a wide shallow container, whisk together 1 tbsp each of oil and soy sauce. Dip tofu lightly on all sides. Brush two rimmed baking sheets with remaining tbsp oil. Place tofu and peppers on sheets.

Bake 10 minutes, turn, bake until tofu GBD and peppers char, 10-15 minutes longer.

In small sauce pan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, 3tbsp water, remaining soy sauce, until warm. Drizzle sauce over tofu and peppers. Garnish (if desired) with Cilantro.

Bay Scallop Po’ Boy with Spicy Mayo

1/3 cup mayo
1 garlic clove
1 tbsp lemon juice, plus wedges to serve
3/4 tsp paprika
hot sauce
salt/pepper
1/4 cup bread crumbs
1 tbsp flour
1 pound bay scallops, dry
1/2 vege oil
4 hot dog buns

In a bowl, combine mayo, garlic, lemon juice, 1/4 tsp paprika and hot sauce. Set aside

In bowl, combine bread crumbs, flour, 1/2 tsp paprika, salt/pepper. Add scallops and toss.

Heat oil over med-high. Fry scallops until GBD, 2-3 minutes (do two batches). Move scallops to paper towel covered plate.

Divide evenly into buns, with mayo.

Chinese Noodles with Sesame Dressing

cook 8oz chinese noodles (angle hair-ish).

Toss with 1 tbsp vegetable oil.

Mix together:
1/4 cup fresh lime juice
2 tbsp soy sauce
1 tsp seaseme oil
2 tsp brown sugar
1/4 tsp red pepper flakes
3 tbsp cilantro.

Poor over noodles.

Blog at WordPress.com.

Up ↑