The Semicolons
Public Files
Blue Corn Pancakes With Orange Honey Butter And Cinnamon Maple Syrup
Yield: 12 Servings
Level: Easy
Time
Total: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Inactive: 0 minutes
Ingredients
Pancakes
1 1/2 Cups All-Purpose Flour
1/2 Cup Blue Cornmeal
1 Tablespoon Sugar
1 Tablespoon Baking Powder
2 Large Eggs
1 1/2 to 2 Cups Milk
2 Tablespoons Unsalted Butter
Pinch Salt
1 Cup Fresh Blueberries (Plus More For Garnish)
2 to 3 Bananas
Confectioners’ Sugar
Orange Honey Butter
3 Cups Fresh Orange Juice
2 Sticks Butter
2 Tablespoons Honey
Pinch Salt
Cinnamon Maple Syrup
2 Cups Pure Maple Syrup
2 to 3 Cinnamon Sticks
Preparation
Pancakes
Melt Butter
Peel and Slice Bananas
Orange Honey Butter
Cinnamon Maple Syrup
Directions
Orange Honey Butter
Place orange juice in small saucepan over high heat.
Reduce to 3 Tablespoons.
Place butter in a bowl and add orange syrup, honey, and salt.
Mix until combined.
Scoop into large ramekin, cover, and refrigerate until firm, 2 hours.
Cinnamon Maple Syrup
Heat syrup and cinnamon sticks over low heat for 10 minutes.
Remove and let steep for 1 hour.
Remove cinnamon sticks and pour syrup into small pitcher.
Pancakes
Preheat a nonstick griddle.
Preheat oven to 200^o F (95^o C).
Mix dry ingredients together in medium bowl.
Beat eggs and 1 1/2 cups milk in separate medium bowl until combined.
Stir melted butter into eggs and milk.
Combine wet and dry ingredients and mix until just combined.
Gentle fold in blueberries.
If batter is too thick, add more milk.
Ladle approximately 1/4 cup batter onto griddle for each pancake.
Cook until bottom is light golden brown.
Flip and continue cooking for about 30 seconds.
Remove to an ovenproof plate and keep warm in oven until ready to serve.
Final Steps
Serve 3 pancakes with a dollop of orange honey butter, cinnamon maple syrup, and bananas.
Garnish with blueberries and dust with confectioners’ sugar.
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Bow Tie Pasta With Cherry Tomatoes, Capers, And Basil
Yield: 4 Servings
Level: Easy
Time
Total: 15 minutes
Prep: 5 minutes
Cook: 10 minutes
Inactive: 0 minutes
Ingredients
4 Cups Bow Tie Pasta
4 Cups Cherry Tomatoes
1/3 Cup Fresh Basil
1/4 Cup Nicoise Olives
2 Tablespoons Capers
2 Tablespoons Olive Oil
3/4 Teaspoon Salt
1/2 Teaspoon Crushed Red Pepper
1/2 Teaspoon Black Pepper
2 Cloves Garlic
Red Wine Vinegar (Optional)
Preparation
Halve Cherry Tomatoes
Thinly Slice Basil
Pit And Chop Olives
Mince Garlic
Directions
Combine all ingredients except red wine vinegar in a large bowl and toss well.
Serve immediately, sprinkle with vinegar if desired.
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Brick In The Wall Bird With Salsa Verde
Yield: 4 Servings
Level: Easy
Time
Total: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Inactive: 0 minutes
Ingredients
Chicken
1 5 Pound Chicken
1 Teaspoon Dried Rosemary
1 Teaspoon White Pepper
1 Teaspoon Paprika
1 Teaspoon Salt
1 Teaspoon Granulated Garlic
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Sweet Basil
2 Tablespoons Extra Virgin Olive Oil
4 Bricks
Salsa Verde
1/2 Cup Fresh Basil Leaves
1/2 Cup Fresh Parsley Leaves
1/2 Teaspoon Red Pepper Flakes
1 Tablespoon Garlic
1/2 Teaspoon Capers
1 Teaspoon Anchovy Paste
2 Tablespoons Roasted Red Bell Pepper
1 Tablespoon Onion
2 Tablespoons Lemon Juice
1/3 Cup Extra Virgin Olive Oil
Salt
Preparation
Chicken
Cover Bricks With Aluminum Foil
Salsa Verde
Chop Garlic
Chop Red Bell Pepper
Chop Onion
Directions
Salsa Verde
In a food processor, puree all ingredients, except oil and salt, until smooth.
With machine running, slowly add oil until well combined.
Season with salt, to taste.
Chicken
In a small bowl, mix together rosemary, white pepper, paprika, salt, garlic, oregano, and basil.
Remove backbone from chicken, split breast plate and press down on all joints to flatten.
Coat chicken with rub, under the skin and inside the cavity.
Heat a large saute pan over medium high heat, with oil, and place chicken skin side down.
Place another large saute pan on top of the chicken, and place the 4 bricks inside the top pan.
Cook on medium high heat for 7 to 10 minutes on both sides, or until internal temperature reaches 165^o F (75^o C).
Remove chicken to a cutting board and let rest 5 minutes before slicing.
Serve immediately with salsa verde.
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Brined Turkey Breast With Spanish Spice Rub And Sour Orange Sauce
Yield: 8 Servings
Level: Intermediate
Time
Total: 2 hours 5 minutes
Prep: 20 minutes
Cook: 45 minutes
Inactive: 60 minutes
Ingredients
Spanish Spice Rub
6 Tablespoons Spanish Paprika
2 Tablespoons Cumin Seeds
1 Tablespoon Mustard Seeds
4 Teaspoons Fennel Seeds
4 Teaspoons Coarse Ground Black Pepper
2 Teaspoons Salt
Sour Orange Sauce
2 Tablespoons Olive Oil
1 Medium Spanish Onion
4 Cloves Garlic
2 Cups Fresh Orange Juice
2 Teaspoons Grated Orange Zest
1/4 Cup Fresh Lime Juice
2 Tablespoons Honey
4 Cups Chicken Stock
Salt
Black Pepper
2 Tablespoons Unsalted Butter
2 Teaspoons Fresh Thyme
2 Tablespoons Fresh Flat-Leaf Parsley
Brined Turkey Breast
2 Quarts Cold Water
1/2 Cup Salt
1/2 Cup Granulated Sugar
4 to 5 Pounds Boneless Turkey Breast
Vegetable Oil
4 Oranges
Preparation
Spanish Spice Rub
Sour Orange Sauce
Chop Onion
Coarsely Chop Garlic
Cut Butter Into Pieces
Chop Thyme
Chop Parsley
Brined Turkey Breast
Directions
Spanish Spice Rub
Whisk all ingredients together in a bowl.
Sour Orange Sauce
Heat olive oil in a medium saucepan over medium high heat.
Add onions and cook until soft.
Add garlic and cook for 1 minute.
Add orange juice, orange zest, and lime juice.
Cook until sauce is reduced to about 1/2 cup.
Stir in honey.
Add chicken stock and cook until reduced to a sauce consistence, about 2 cups.
Strain sauce into a bowl.
Whisk in butter and season with salt and black pepper.
Stir in thyme and parsley.
Serve hot.
Brined Turkey Breast
Place water in a large bowl or plastic container.
Whisk in salt and sugar and let sit 5 minutes to dissolve.
Add turkey breast, cover, and let sit in the refrigerator for 45 minutes.
Grilling The Turkey
Heat grill to medium high heat.
Remove turkey from brining solution, rinse well under cold water, and pat dry with paper towels.
Rub the skin side of the turkey with the Spanish spice rub.
Using tongs, dip paper towels into oil and oil the grill.
Place turkey on the grill, rub side down.
Grill until slightly charred and a crust has formed, about 4 to 5 minutes.
Reduce heat on the grill to medium.
Turn turkey over and continue cooking with the lid closed for 30 to 40 minutes, or until internal temperature reads 155^o F (70^o C).
Remove from heat, loosely tent with foil and let rest for 10 minutes.
Slice into 1/2 inch thick slices.
Final Steps
Brush the cut side of the oranges with oil and place cut side down on the grill.
Grill until slightly charred.
Ladle sour orange sauce onto a platter and top with sliced turkey.
Garnish with grilled oranges and parsley leaves.
Serve immediately.
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Caribbean Salmon With Guava Barbecue Sauce And Mango Veggie Salsa
Yield: 6 Servings
Level: Easy
Time
Total: 1 hour 5 minutes
Prep: 35 minutes
Cook: 30 minutes
Inactive: 0 minutes
Ingredients
Mango Veggie Salsa
1/2 Cup Olive Oil (Plus Extra)
3 Cloves Garlic
1/4 Cup Lime Juice
2 Limes
1 Teaspoon Salt
1 Teaspoon Black Pepper
2 Mangoes
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Large Red Onion
1 Serrano Chile
1/2 Cup Fresh Cilantro
1 15oz Can Black Beans
Guava Barbecue Sauce
3 Tablespoons Vegetable Oil
2 Yellow Onions
8oz Guava Paste
2 Tablespoons Tomato Paste
2 Tablespoons Apple Cider Vinegar
1/4 Cup Brown Sugar
2 Whole Star Anise
1/2 Teaspoon Ground Allspice
1/4 Teaspoon Curry Powder
2 Tablespoons Lime Juice
1 Tablespoon Dark Rum
Salmon
1 Whole Side Salmon (3 1/2 To 4 Pounds)
Preparation
Mango Veggie Salsa
Finely Mince Garlic
Cut Limes Into Wedges
Peel, Seed, And Finely Dice Mangoes
Seed And Finely Dice Red Pepper
Seed And Finely Dice Green Pepper
Seed And Finely Dice Yellow Pepper
Finely Chop Red Onion
Finely Chop Serrano Chile
Finely Chop Cilantro
Drain And Rinse Black Beans
Guava Barbecue Sauce
Chop Onion
Cut Guava Into Chunks
Salmon
Directions
Mango Veggie Salsa
Whisk olive oil, garlic, lime juice, salt, and pepper together in a large bowl.
Add mangoes, peppers, red onions, chile, and cilantro.
Toss to coat.
Add beans and gently toss.
Guava Barbecue Sauce
Heat oil in a large skillet over medium high heat for 1 minutes.
Reduce heat to medium and add onion, cook until soft and a little brown.
Stir in guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder.
Simmer until guava paste has melted, about 15 minutes, stir occasionally.
Turn off heat and let sauce cool slightly.
Discard star anise.
Transfer mixture to blender and puree.
With blender running, add lime juice and rum.
Transfer to a small bowl and set aside.
Salmon
Heat broiler to high.
Line a large baking dish, or rimmed baking sheet, with a double layer of aluminum foil.
Lightly cover foil with olive oil.
Place salmon on the baking dish and tuck about 2 inches of the tail under the fish, to create a uniform shape.
Pour barbecue sauce over the salmon and cook under broiler until sauce caramelizes and chars around the edges, and the salmon is firm and flakes easily.
8 to 12 minutes for rare, 12 to 15 minutes for well done.
Final Steps
Spread the salsa on a serving platter.
Carefully lift salmon off the baking dish and arrange it on top of the salsa.
Squeeze a few lime wedges over the salmon and serve with additional lime wedges on the side.
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Chicken And Black Bean Casserole
Yield: 4 Servings
Level: Easy
Time
Total: 1 hour 10 minutes
Prep: 10 minutes
Cook: 60 minutes
Inactive: 0 minutes
Ingredients
2 Tablespoons Butter
1 Medium Onion
2 Chicken Breasts
1 16oz Can Stewed Tomatoes
1 8oz Package Black Beans
2oz Green Chile Peppers
2 Tablespoons Fresh Cilantro
1 Tablespoon Ground Cumin
1/2 Cup Uncooked White Rice
Preparation
Cube Chicken (2" Cubes)
Cook and Drain Black Beans
Dice Green Chiles
Chop Cilantro
Directions
Preheat
Preheat oven to 350^o F (175^o C).
Chicken and Onions
Heat butter in a large skillet over medium heat.
Stir in onions, cook until soft and translucent.
Stir in chicken, cook until golden on all sides.
Baking
Pour onions and chicken into a casserole dish.
Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
Bake in oven for 45 minutes.
Serve immediately.
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Chicken And Black Bean Enchiladas
Yield: 4 Servings
Level: Easy
Time
Total: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
Inactive: 90 minutes
Ingredients
2 Teaspoons Olive Oil
1/2 Cup Onion
2 Cloves Garlic
1 Pound Boneless, Skinless Chicken Breast
1 15oz Can Black Beans
1 4oz Can Diced Green Chiles
1/3 Cup Salsa
2 Tablespoons Fresh Cilantro
4 8" Flour Tortillas
1 1/3 Cup Shredded Cheese
Preparation
Chop Onion
Cube Chicken (1" Cubes)
Rinse And Drain Black Beans
Chop Cilantro
Directions
Preheat oven to 400^o F (205^o C).
Heat oil in a large skillet over medium heat.
Add onion and garlic, saute 2 minutes.
Add chicken and saute 5 minutes, until golden brown and cooked through.
Stir in black beans, green chiles, and salsa.
Simmer 5 minutes, until sauce thickens and reduces.
Remove from heat and stir in cilantro.
Arrange 4 tortillas on a flat surface.
Top each tortilla with an equal amount of chicken mixture.
Roll up tortillas and place side by side in a shallow baking dish and top with shredded cheese.
Bake for 15 minutes.
Serve immediately.
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Chicken Rotini Stovetop Casserole
Yield: 6 Servings
Level: Easy
Time
Total: 40 minutes
Prep: 15 minutes
Cook: 25 minutes
Inactive: 0 minutes
Ingredients
12 Ounces Rotini Pasta
2 Cups Half-and-Half Cream
1/2 Cup Butter
2/3 Cup Parmesan Cheese
1/2 Teaspoon Dried Basil Leaves
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Fresh Chives
1/2 Teaspoon Fresh Parsley
4 Skinless, Boneless Chicken Breast Halves
1/2 Green Bell Pepper
1/2 Red Bell Pepper
Preparation
Grate Parmesan Cheese
Chop Chives
Cube Chicken Breast Halves
Chop Parsley
Chop Green Bell Pepper
Chop Red Bell Pepper
Directions
Pasta
Bring a large pot of lightly salted water to a boil.
Add pasta, and cook for 8 to 10 minutes, or until al dente.
Drain pasta.
Sauce
Combine half-and-half and butter in a saucepan over medium heat.
Boil gently, stirring until mixture has reduced to 1 and 1/2 to 1 and 2/3 cups.
Remove pan from heat.
Whisk in cheese, basil, oregano, chives, and parsley.
Cover and set aside.
Chicken
Saute chicken in a large skillet until lightly browned on all sides.
Stir in green bell pepper and red bell pepper.
cook until vegetables are tender and chicken is no longer pink.
Final Steps
Combine pasta, sauce, and chicken in a casserole dish; mix well.
Serve immediately.
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Chicken Stir Fry Soup
Yield: 4 Servings
Level: Easy
Time
Total: 35 minutes
Prep: 20 minutes
Cook: 15 minutes
Inactive: 0 minutes
Ingredients
3 Boneless, Skinless Chicken Thighs
1 1/2 Tablespoons Five-Spice Powder
2 Tablespoons Peanut Oil
2 Cloves Garlic
1 Chile De Arbol
1 Head Bok Choy
1 Carrot
1/4 Cup Mirin
1/4 Cup Soy Sauce
3 Cups Chicken Stock
1/2 Cup Cilantro Leaves
Salt
Preparation
Chop Bok Choy (1" Pieces)
Peel And Shred Carrot
Chop Cilantro Leaves
Chop Chicken (1/2" Pieces)
Directions
Season chicken with salt, and five-spice powder.
In a large saute pan with high sides over medium high heat, add peanut oil.
When oil is hot, add garlic cloves and chile de arbol.
Saute until they are just starting to blacken.
Remove and discard garlic and chile de arbol.
Add chicken and saute until golden bot not cooked through.
Stir in bok choy and carrots, saute for 1 minutes.
Stir in mirin and cook for 30 seconds.
Add soy sauce and chicken stock, heat through.
Ladle soup into bowls and garnish with cilantro.
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Chili Con Carne
Yield: 8 Servings
Level: Easy
Time
Total: 2 hours 20 minutes
Prep: 20 minutes
Cook: 2 hours
Inactive: 0 minutes
Ingredients
2 1/2 Pounds Beef Stew Meat Or Chuck
2 1/2 Pounds Pork Stew Meat Or Shoulder
1 Tablespoon Salt
Black Pepper
1/3 to 1/2 Cup Corn Oil
2 Large Spanish Onions
10 Large Cloves Garlic
1/3 Cup + 2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
2 Teaspoons Dried Oregano
1 15oz Can Diced Tomatoes
5 Cups Chicken Stock
2 15 1/2oz Cans Pinto Beans
Preparation
Cut Beef Into 1" Cubes
Cut Pork Into 1" Cubes
Chop Onion
Mince Garlic
Rinse And Drain Pinto Beans
Directions
Pat Meat dry with a paper towel and season with salt and pepper.
Heat 2 tablespoons corn oil in a large stew pot or dutch oven over medium high heat.
Sear meat, in small batches, until well browned, add oil as needed.
Transfer meat to a bowl and reserve.
Discard all but 2 tablespoons of oil from the pan.
Saute onions over medium heat for 10 minutes, scraping browned bits from the bottom of the pan.
Add garlic and saute for 2 minutes.
Stir in 1/3 cup chili powder, cumin, and oregano.
Cook for 2 minutes.
Add diced tomatoes and whisk in 4 cups of chicken stock.
Add meat and any accumulated juices back into the pot.
Bring to a gentle simmer.
Season with salt and pepper.
Cover and cook for 30 minutes.
In food processor puree half of the beans with 1 cup of chicken stock.
Add bean mixture to the pot along with remaining can of beans.
Let simmer, uncovered, for 1 hour or until meat is tender.
Stir in remaining 2 tablespoons chili powder and season with salt and pepper, to taste.
Serve immediately.
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