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Recipes
vPulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw
By Shaylie
Special equipment: lump charcoal, wood chips soaked in water for 15 minutes, smoker or charcoal grill Directions ...
- Dry Rub:
- 1 cup ancho chili powder
- 1/3 cup Spanish paprika
- 3 tablespoons ground dried oregano
- 3 tablespoons ground coriander
- 3 tablespoons dry mustard
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons chile de arbol
- 1 (6-pound) pork shoulder
- Salt and freshly ground black pepper
- Chicken stock, if needed Black Pepper
- Vinegar Sauce:
- 1/4 cup rice wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon whole black peppercorns
- Salt
- 1/2 cup plus 2 tablespoons canola/olive oil blend
- Water, if needed
- Green Onion Slaw:
- 1 cup coarsely chopped green onions
- 1/4 cup red wine vinegar
- 2 serrano chiles
- 2 tablespoons mayonnaise
- Salt and freshly ground black pepper
- 1/2 cup pure olive oil
- 1 head purple cabbage, finely shredded
- 1 small red onion, halved and thinly sliced
- 1/4 cup freshly chopped cilantro leaves
- Hamburger buns, for serving
Mango Salsa
By Shaylie
Combine all ingredients and stir well
- 1 ripe mango, peeled, seeded, and diced
- 1 finely chopped jalapeno peppers
- 1 1/2 teaspoons minced garlic
- 1/4 cup lime juice
- 2 tablespoons finely chopped fresh cilantro leaves
- 1/8 teaspoon salt
vBlue Cheese Fondue
By Shaylie
Put the milk and cream cheese into the fondue pot, and beat until creamy and smooth (an electric mixer is useful fo...
- 8 fl oz milk
- 8 oz cream cheese
- 8 oz grated Danish blue cheese
- 1/2 tsp garlic salt
- 3 tsp cornflour
- 2 tbsp single cream
- cubes of crusty bread
vCelebration Fondue
By Shaylie
Halve the clove of garlic, then rub the fondue pot with the cut side
- 1 clove garlic
- 8 fl oz / 1 cup sparkling white wine
- 4 oz / 1 cup grated Emmental cheese
- 12 oz / 3 cups grated St. Paulin cheese
- 2 egg yolks
- 4 tbsp single cream
- 2 tsp cornflour
- 2 tbsp brandy
- cubes of French bread, to serve
Zesty Spice Rub
By Shaylie
Here's a zesty dry rub that works well with chicken, turkey and other meats
- 1/4 cup chili powder
- 1 tablespoon paprika
- 1 teaspoon cayenne
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon powdered mustard
- 1 teaspoon white pepper
- 1/4 teaspoon celery salt
Apple Cardamom Cake
By Shaylie
Preheat oven to 350°. In a small bowl, combine the apples, brown sugar, cinnamon and chile powder, and set aside
- For the cake:
- 3 large Empire apples, peeled and sliced thinly, sprinkled with juice of 1/2 lemon
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ancho chile powder
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup vegetable oil
- 3 tablespoons orange juice
- 1-1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 cardamom pods, pod discarded, seeds crushed
- For the glaze:
- 1-1/2 cups confectioner's sugar
- seeds from 2 cardamom pods, pod discarded, seeds crushed
- 1 teaspoon ancho chile powder
Beer-Soaked Gorgonzola-Stuffed Bacon-Wrapped Filet Mignon
By Shaylie
. For this recipe, you'll need to presoak toothpicks
- 4 (8-ounce) filets mignons, about 2 inches thick
- 1 (12-ounce) can beer
- 3 tablespoons crumbled gorgonzola cheese
- 4 slices bacon olive oil
- salt and freshly ground pepper
vFiery Cajun Shrimp
By Shaylie
Preheat the oven to 400 degrees F
- 2 cups (4 sticks) melted butter
- 1/4 cup Worcestershire sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons ground pepper
- 2 tablespoons hot sauce (recommended: Texas Pete)
- 4 cloves garlic, minced
- 2 teaspoons salt
- 5 pounds unpeeled medium shrimp
- 2 lemons, thinly sliced
- French bread, for dipping
vCheese and Onion Fondue
By Shaylie
Melt the butter in a saucepan, add the onion and cook for 4 or 5 minutes until soft but not brown
- 1 oz butter
- 1 large onion, very finely chopped
- 2 tsp plain flour
- 5 fl oz thick sour cream
- 8 oz grated Gruyere cheese
- 8 oz grated Cheddar cheese
- 2 tbsp chopped fresh chives
- pepper
- small cooked potatoes and small cooked sausages, to serve
Shrimp-stuffed Eggplants
By Shaylie
1. Preheat oven to 400°F
- 1 TABLESPOON LEMON JUICE
- 2 MEDIUM-SIZE EGGPLANTS, HALVED
- STICKS SALTED BUTTER
- LARGE ONION, DICED
- 1 TABLESPOON PARSLEY, FINELY CHOPPED
- 1 BELL PEPPER, DICED CLOVES GARLIC, MINCED
- 1 POUND RAW, MEDIUM-SIZE SHRIMP
- 1 CUP ITALIAN BREADCRUMBS (I would replace with rice, cauliflower, or GF bread crumbs)
- 1 TABLESPOON WORCESTERSHIRE SAUCE
- 2 TEASPOONS TABASCO SAUCE
- 1/2 CUP GRATED PARMESAN CHEESE
- SALT AND PEPPER TO TASTE