Recipes

Your rating: None Average: 4 (1 vote)
Prep time: 15 minutes

Rosemary Garlic Potatoes

Side Dish, Vegetable
Boil the potatoes until they're about half cooked. A knife or fork will offer some resistance. Chop the onion and caramelize it with a little olive oil in a large oven-safe pan Quarter the potatoes. Remove rosemary from stem. Add salt, rosemary, butter, potatoes, and olive oil to pan (or casserole dish). Roast at 425 for about 45 minutes. Remove potatoes from pan and drain oil.
See recipe »
Your rating: None Average: 3 (1 vote)
Prep time: 15 minutes

Brine jerk

This should be enough to brine about a dozen chicken breasts. Mix well, making sure salt is dissolved. Flatten the chicken breasts. Put the chicken in and put something heavy on it to make sure it stays submerged. Brine overnight.
See recipe »
Your rating: None Average: 3 (2 votes)
Prep time: 30-120 minutes

Chewy Sugar Cookies

Dessert
I like my sugar cookies to be moist and chewy so that they melt in your mouth. This turned out to be basically the perfect sugar cookie for me. Covered with cinnamon sugar it's a marvelous snickerdoodle.
See recipe »
No votes yet
Prep time: 15 minutes

Clam Chowder

Shellfish, Soup
Immerse the carrots, potatoes and onion in the juice from the canned clams--this should come out to around 4 cups of liquid. If it's less, supplement with a little water. Add a bay leaf and the salt, and gently boil until the potatoes and carrots are tender. Remove the bay leaf when done. Meanwhile, chop the bacon into very small bits, and fry over medium heat. You're looking to get the fat out of the bacon, but you'll be keeping this.
See recipe »
No votes yet
Prep time: 30 minutes

Lemon Curd

Snack, Fruit, Sauce, Dessert
In a stainless steel bowl over a saucepan of simemring water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly to prevent curdling, until the mixture becomes thick (160 F or 71 C). This will take about 10 minutes. Remove from heat and immediately pour through a strainer to remove lumps. Cut the butter into small pieces and whisk into the mixture until the butter is melted. Add the zest and let cool. The curd will continue to thicken as it cools. Cover immediately and refrigerate up to two weeks. Makes 1 1/2 cups
See recipe »
No votes yet
Prep time: 15 minutes

Almost Irish Creme

Dessert
Mix in a saucepan and warm a bit until the ingredients are well mixed.
See recipe »
No votes yet
Prep time: 60 minutes

Merlin's Jambalaya

American, Chicken, Main Dish, Shellfish
Combine everything except the shrimp and rice in a pot. Simmer for at least an hour, or two. Half an hour before serving, add the shrimp. Cook the rice separately, just before serving, add the rice.
See recipe »
No votes yet
Prep time: 30 minutes

Merlin's Cajun Prawns

Main Dish, Shellfish
Combine all spices in a small bowl. Melt butter in a skillet on high. When butter is mostly melted, drop in prawns and cover with spices. Stir-fry prawns for 3-4 minutes or until done. Remove from heat. Serve. Optionally, double the butter and toss with noodles such as linguine.
See recipe »
No votes yet
Prep time: 15 minutes

Chicken spice mix

Chicken, Main Dish
Mix well and put in a shaker. Cover one side of chicken with a spice mix. There's no salt (the brine has plenty). Place that side down on the grill and repeat on other side. Grill 3-4 minutes per side.
See recipe »
No votes yet
Prep time: 60 minutes

Salmon Chowder

Fish, Soup
Put potatoes and carrots together in a small saucepan, add salt and water. Cover and cook gently until tender. Remove from heat, but do not drain. Meanwhile, saute onion in butter for 3 minutes. Blend in the flour until smooth and add milk gradually, stirring over medium heat until the mixture boils and thickens. Discard skin from salmon, crush the bones, and flake the fish. Combine fish, crushed bones, and cooked vegetables and their liquid with the thickented milk sauce. Add remaining ingredients. Heat thoroughly and serve at once.
See recipe »

Pages