United States Chef
Recipes by Russ Crandall (Page 5)
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New Orleans-Style Barbecue ShrimpOne of my favorite parts of moving to the South last year is that I can now dive head-first into a new food… |
Sep 2015
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1 vote
438 views
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Pommes Anna (Potatoes Anna)1. Using a mandoline slicer, slice the potatoes very thin, less than 1/4″, then pat dry. Do not rinse or submerge the potatoes in water – while… |
Sep 2015
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1 vote
366 views
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Huli-Huli Chicken Wings1. Pat the chicken dry with paper towels. Remove the pineapple slices from the can, then add the juice (about 1/4 cup) to a mixing bowl with the… |
Sep 2015
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1 vote
390 views
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Chicken Fried Steak1. In a large pan or shallow bowl, combine the rice flour, salt, paprika, garlic powder, and half of the pepper. In a like-sized pan or bowl, place… |
Aug 2015
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1 vote
474 views
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Pad Priew Wan Goong (Thai Sweet and Sour Stir-Fry with Shrimp)sauce:1. Combine the sauce ingredients, stir together, then set aside. Pat the shrimp dry with paper towels.2.… |
Aug 2015
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1 vote
522 views
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Otto’s Cassava Flour Pizza Crust1. Preheat your oven to 500°F. Combine the flour and starches in a large mixing bowl and set aside. In a… |
Aug 2015
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1 vote
538 views
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Braised Country-Style BBQ Ribs1. Rub the ribs with half of the rub (about 2 tbsp), enough to cover them pretty well (it’s not rocket science), then let them sit for 10 minutes.… |
Jun 2015
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1 vote
536 views
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Boerenkool Stamppot (Kale Hash)1. Place the potatoes and bay leaves in a large stockpot and add enough water to cover the potatoes by 1″. Add a bit of salt to the water, then… |
Jun 2015
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1 vote
369 views
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Roasted Brussels SproutsSharp Convection Microwave instructions:1. Press the “Preheat” button and set it for 375F. As the microwave preheats, slice the bacon and brussels… |
Jun 2015
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1 vote
457 views
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Twice-Cooked Pork (and an Update on Paleo Takeout)The meat:1. Combine the egg whites, starch, wine, and salt; stir until well-mixed. Toss with the pork pieces… |
Jun 2015
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1 vote
412 views
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