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Recipes
Salmon with Spring Vegetables
By Shaylie
Wild Pacific chinook, or king, salmon is available from April through October, and is the perfect choice for this d...
- Salt
- 16 sugar snap peas, trimmed
- 4 small carrots, diced
- 2 baby turnips, peeled, trimmed, diced
- 1 cup fresh shelled peas
- 10 spears asparagus, trimmed and cut into 2" pieces
- 8 baby artichokes, outer leaves removed and discarded
- down to tenderest inner leaves, trimmed, and halved
- lengthwise
- 5 tbsp. Clarified butter
- 2 tbsp. extra-virgin olive oil
- 12 oz. chanterelles, cleaned and quartered
- 4 cloves garlic, peeled and minced
- Freshly ground black pepper
- 2 baby leeks, trimmed, cut into 1/2"-thick rounds, and
- washed
- 1/2 small bulb fennel, trimmed and thinly sliced crosswise
- 1/2 cup crisp white wine, such as a Chablis
- 4 6-oz. pieces center-cut fresh salmon, preferably
- chinook, or king, salmon
- Leaves of 10 sprigs parsley, chopped
- 4 chives, chopped
vTIRAMISU
By Shaylie
Arrange half the lady fingers in the bottom of a 9 x 13 pan
- 6 Eggs, separated
- 1 -1/4 c Granulated sugar
- 1 - 1/2 c Mascarpone cheese
- -substitute
- 24 Lady fingers,
- -split lengthwise
- 3/4 c Hot water
- 2 is Instant coffee granules
- 1/4 c Brandy
- 2 tb Brandy
- 1-2/3 c Whipping cream, whipped
- 4 oz Bittersweet chocolate,
- -coarsely grated
- 3 tb Cocoa powder
- -Extra whipping
- -cream for garnish
- -MASCARPONE CHEESE
- -SUBSTITUTE
- 16 oz Cream cheese (2 8 oz.
- -packages)
- 1/3 c Sour cream
- 2 Ounces (1/4 cup) whipping-cream
Viking Invasion Ale - all-grain
By Shaylie
(5 gallons/19 L, all-grain) OG = 1
- 10.5 lb. (4.8 kg) Briess Pilsen malt
- 1.0 lb (0.45 kg) Briess Caramel malt (20 °L)
- 0.07 oz. (2 g) sweet gale (60 minutes)
- 2.0 oz (57 g) heather tips (0 minutes)
- White Labs WLP011 (European Ale) or Wyeast 2000 (Budvar) yeast
vVANILLA ICE CREAM
By Shaylie
Beat yolks and sugar until blended
- 5 egg yolks
- 2/3 cups sugar
- 1 cup half and half
- 2 tablespoons butter
- 1 cup whipping cream
- 2 teaspoons vanilla extract
vCREME BRULEE
By Shaylie
Preheat oven to 250 degrees
- 9 egg yolks
- 3/4 cup superfine white sugar plus 6 tablespoons
- 1 quart heavy cream
- 1 vanilla bean
Chipotle & Rosemary Roasted Nuts
By Shaylie
Preheat oven to 350. Brush a sheet pan generously with vegetable oil
- Vegetable Oil
- 3 cups whole roasted unsalted cashews (14 oz.)
- 2 cups whole walnut halves (7 oz.)
- 2 cups whole pecan halves (7 oz.)
- 1/2 cup whole almonds (3 oz.)
- 1/3 cup pure maple syrup
- 1/4 cup light brown sugar, slightly packed
- 3 tablespoons freshley squeezed orange juice
- 2 teaspoons ground chipotle powder
- 4 tablespoons minced fresh rosemary leaves, divided
- Kosher salt
Coca-Cola® Baby Back Ribs
By Shaylie
Simmer cola over low heat until it is reduced to one quart
- Orange Ginger Barbecue Sauce:
- 2 Two liter bottles Coke®
- 2 racks baby back ribs
- Dry rub
- 2 slices bacon
- 1/3 cup onion, diced
- 1 tablespoon chopped garlic
- 1/2 cup chopped fresh ginger
- 2 teaspoons black pepper
- 1/3 cup brown sugar
- 3 tablespoons Worchestershire
- 1/3 cup orange juice concentrate
- 3 tablespoons chamgagne vinegar
- 1 teaspoon Tabasco
- 1 3/4 cups ketchup
- 1 teaspoon salt
Traditional Napa Cabbage Kimchi
By Shaylie
"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with an...
- 2 large heads napa cabbage (3 1/4 pounds each)—halved, cored
- and cut into 2-inch pieces
- 2/3 cup kosher salt
- 10 garlic cloves, halved
- 1/2 small onion, chopped
- One 1-inch piece of fresh ginger, peeled and chopped
- 1/4 cup sugar
- 1/4 cup plus 3 tablespoons Asian fish sauce
- 1/2 pound daikon, peeled and cut into matchsticks
- 1 bunch scallions, cut into 2-inch lengths
- 3/4 cup gochugaru (Korean coarse red pepper powder); see Note
Bacon Vinaigrette
By Shaylie
Jo sent this to me to try
- 4 slices bacon, diced
- 3 tablespoons stone ground mustard
- 2 tablespoons honey
- 3 cloves chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup apple cider vinegar
Brisket
By Shaylie
Yield: 6 to 8 servings • Zest Factor: Mild
- For the brisket:
- 1 (8-pound) trimmed whole brisket, point and flat, exterior fat trimmed to 1/4-inch
- For the seasoning:
- 2 tablespoons beef base (concentrated liquid stock found in supermarkets)
- 2 tablespoons garlic salt
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons chile powder
- 1 tablespoon light brown sugar
- For the wrap:
- 2 tablespoons light brown sugar
- 2 tablespoons grated or finely chopped
- sweet white onion
- 2 tablespoons apple juice
- For the glaze:
- 3/4 cup of your favorite barbecue sauce
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh thyme leaves
- For the board dressing:
- 6 tablespoons olive oil
- 2 tablespoons finely chopped flatleaf parsley
- salt and freshly ground pepper