Shaylie's profile page
Recipes
Egg Custard
By Shaylie
1. Preheat oven to 300°F
- 2 cups whole milk
- 2 eggs (preferably free-range)
- 2 egg yolks
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- Freshly grated or ground nutmeg
Hot Honeyed Spare Ribs
By Shaylie
Preheat broiler. Line bottom portion of broiler pan with foil for easy clean up
- 3 baby back ribs, cut in 1/2
- 1 tablespoon garlic salt
- 1 teaspoon black pepper
- 3/4 cup honey
- 1/4 cup low-sodium soy sauce
- 1 jar chili garlic sauce
- 2/3 cup olive oil
- 1 8 oz. can tomato sauce
- 1/4 cup vinegar
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Frank's Hot Sauce
- 1 teaspoon ground ginger
vSeafood-and-Chicken Paella with Chorizo
By Shaylie
Needs editing against original
- 4 ounces fresh chorizo,
- casings removed
- 1 small onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1/2 cup canned diced tomatoes
- 1 cup arborio rice
- Pinch of saffron threads dissolved
- in 2 tablespoons of water
- 1-1/2 cups water
- Salt and freshly ground pepper
- 1/4 cup plus 1 tablespoon
- extra-virgin olive oil
- 1 pound large shrimp, shelled and deveined
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 pound mussels, scrubbed and debearded
- 1/2 pound cockles, scrubbed
- and rinsed
- 1-1/4 cups cooked chicken, preferably dark meat (8 ounces)
- 2 tablespoons chopped
- flat-leaf parsley
- 1 scallion, thinly sliced
Tangy Goat Cheese and Dill Potato Salad
By Shaylie
Cover the potatoes with water and bring to a boil
- 2 1/2 pounds diced Yukon gold potatoes
- Salt
- 1/4 cup white wine or 2 tablespoons white wine vinegar
- 1/2 cup goat cheese crumbles
- 1 cup yogurt, creme fraiche, or sour cream
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1 small clove garlic, finely grated or minced
- 1/4 cup finely chopped dill
- 4 scallions, finely chopped, whites and greens
- Freshly ground black pepper
- 2 dill pickles, chopped
- 4 radishes, thinly sliced
Curry Caliente Wings
By Shaylie
Zest Factor: Hot These Indian/Mexican fusion wings will take your taste buds from Mumbai to Mexico City with curry
- 3 chipotle chiles in adobo
- 1 tablespoon curry powder
- 1 tablespoon coconut oil
- 1 teaspoon annatto seeds
- 1 teaspoon chili powder
- 1 teaspoon cider vinegar
Bacon Braised Green Beans
By Shaylie
Coat a large straight sided skillet lightly with olive oil
- Extra virgin olive oil
- 1/2 lb thick cut bacon, cut into pieces
- 2 garlic cloves, smashed
- Pinch crushed red pepper flakes
- 1/2 lb button mushrooms, stemmed and sliced
- Kosher salt
- Freshly ground black pepper
- 1-2 lbs green beans, stems removed
- 1 C beef stock
Kansas City—Style Barbecue Sauce
By Shaylie
Kirk, a native of Kansas City, Kansas, jokes that this sauce reflects the style of his hometown "because I said so
- 3 cups ketchup
- 2/3 cup dark brown sugar
- 1/2 cup water
- 1/2 cup white wine vinegar
- 1/2 cup tomato paste
- 2 tablespoons yellow mustard
- 2 tablespoons pure chile powder
- 1 tablespoon freshly ground pepper 1 teaspoon salt
- 1 teaspoon granulated
- onion powder
- 1 teaspoon granulated
- garlic powder
- 1/2 teaspoon ground ginger
Cauliflower Pizza Bites
By Shaylie
Pre-heat your oven to 450 F
- 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
- 1/4 Cup Egg Whites
- 1 Cup 1% Cottage Cheese (drained)
- 1 Tsp Oregano
- 2 Tsp Parsley
- 1/4 Tsp Garlic Powder
- 1 Tbsp Coconut Oil (Optional)
- 1-2 Tbsp Frank’s Hot Sauce (Optional
- Cooked sausage
- Mozzarella
- Marinara sauce for dipping
Pumpkin Spicy Soup w/Goat Cheese Croutons
By Shaylie
Preheat oven to 400. Make the croutons: Combine the panko and cayenne in a small bowl
- 8 oz. goat cheese, sliced
- Ground cayenne to taste
- 1 egg, beaten
- 1/4 cup Panko breadcrumbs
- 2 tablespoons butter
- 1 onion, diced
- 4 cloves garlic, minced
- 2 thai chiles, sliced (used jalapeños and it was not too hot)
- 2 tablespoons red curry paste
- 1 (29 oz) can pumpkin puree
- 2 cups vegetable stock
- 1 (13.5 oz) can coconut milk
- 1/4 cup pumpkin seeds
- Ground cayenne to taste
vTIRAMISU
By Shaylie
Brandy and even whiskey can stand in for the dark rum
- 2-1/2 cups strong brewed coffee, room temperature
- 1-1/2 tablespoons instant espresso granules
- 9 tablespoons dark rum
- 6 large eggyolks
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 1-1/2 pounds mascarpone
- 3/4 cup cold heavy cream
- 14 ounces (42 to 60, depending on size) dried
- ladyfingers (savoiardi) (see page 30)
- 3-1/2 tablespoons cocoa, preferably Dutch-processed
- 1/4 cup grated semisweet or bittersweet chocolate (optional)