Shaylie's profile page
Recipes
v"California Roll Salad"
By Shaylie
(Sushi Rice Salad with Avocado, Cucumber, and Scallions)
- 1 1/2 cups long-grain rice (I use medium grain rice)
- 1/4 cup plus 3 tablespoons rice vinegar* (not seasoned)
- 1/4 cup sugar
- 1 1/2 teaspoons salt (I substitute seasoned sushi vinegar for the above 3 ingredients)
- 1 tablespoon sesame seeds (preferably unhulled*) (I buy the sesame seeds that are already toasted.)
- 3 tablespoons vegetable oil
- 2 tablespoons finely chopped pickled ginger*
- 4 scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup)
- 1/2 cup finely shredded carrot
- 1 large seedless cucumber (about 1 pound), quartered lengthwise,
- cored, and chopped
- 2 sheets nori (paper-thin sheets of dried seaweed)* (I buy nod that is already roasted)
- 1 avocado (preferably California)
- 1/4 pound surimi (mock crab legs) if desired, sliced thin
- For dressing
- 2 teaspoons wasabi (Japanese green horseradish) powder*
- 1 tablespoon hot water
- 2 tablespoons cold water
- 2 tablespoons soy sauce
- 2 teaspoons ginger juice (squeezed from freshly grated gingerroot)
- *available at Asian markets, natural foods stores, and some supermarkets
vLobster Dog
By Shaylie
Need to review original recipe
- 2 each shucked lobster tails
- 1 pound sweet cream butter, clarified 1 teaspoon Maine sea salt
- 1 ounce fresh lemon juice
- 2 each wooden skewers
Fantasy Fudge
By Shaylie
Prep Time: 10 minutes Total Time: 25 minutes
- 1 teaspoon vanilla
vRose Fondue
By Shaylie
Rub the inside of the fondue pot with the cut side of the garlic
- 1 clove garlic, halved
- 8 fl oz ros'e wine
- 4 oz grated Gruyere cheese
- 8 oz grated red-veined Cheddar cheese
- 3 tsp cornflour
- 2 tsp kirsch
- cubes of sesame-coated French bread, to serve
Frittata
By Shaylie
Preheat oven to 400 degrees F
- 8 eggs, well beaten
- 2 tablespoons half and half
- 2 tablespoons butter
- 1 pound meat
- 8 to 12 ounces cheese
- 2 cups cooked vegetables
There She Gose Again - all-grain
By Shaylie
(5 gallons/19 L, all-grain) OG = 1
- 5 lbs. (2.3 kg) wheat malt
- 3.25 lbs. (1.5 kg) German Pilsner malt (2 °L)
- 2.0 lbs. (0.91 kg) acidulated malt (2 °L)
- 0.50 lbs (0.23 kg) rice hulls
- 2.8 AAU Santiam hops (60 min.) (0.5 oz./14 g of 5.6% alpha acids)
- 1 tsp Irish moss or 1 Whirlfloc® tablet (15 min.)
- 1.0 oz (28 g) ground coriander seed (10 min.)
- 0.75 oz (21 g) sea salt (10 min.)
- White Labs WLP029 (German Ale/Kolsch Yeast) or Wyeast 1007 (German Ale) yeast
- 0.75 cup (150 g) priming sugar
Green Chicken Masala
By Shaylie
CHEF WAY This fresh-flavored, spicy recipe calls for both chicken breasts and thighs and a good deal of spices, add...
- 2 cups cilantro leaves
- 1 cup mint leaves
- 1 jalapeno, coarsely chopped
- 4 garlic cloves, crushed
- 1/4 cup fresh lemon juice
- 1/2 cup water
- 2 tablespoons canola oil
- 1 onion, finely chopped
- 8 skinless, boneless chicken
- thighs (1-3/4 pounds), cut into
- 1 -inch pieces
- 1-1/2 teaspoons turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1 cup unsweetened coconut milk
- Kosher salt
- Basmati rice, for serving
Braised Pork Shanks with White Beans
By Shaylie
Preheat oven to 375 degrees
- 4 country style pork ribs, each 1 1/2 to 2 lb.
- Freshly ground pepper, to taste
- Spicy Cajun seasoning salt, to taste
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 2 yellow onions, cut into 1/4-inch dice
- 2 celery stalks, cut into 1/4-inch dice
- 2 carrots, peeled and cut into 1/4-inch dice
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 2 tablespoons chopped fresh thyme
- 3 cups chicken broth
- 1 cup dry white wine
- 4 cups cooked cannellini beans
vPotato Soup
By Shaylie
Preheat oven to 400 degrees Fahrenheit
- 1 quart chicken stock
- 5 sprigs thyme
- Salt and freshly ground black pepper
- 2 pounds baking potatoes, like russets
- 1/2 pound yellow onions
- 1 cup whipping cream
- 1 baked potato
- 12 ounces Cheddar, shredded
- 4 tablespoons sour cream, for garnish
- 4 tablespoons scallions, for garnish
- 4 tablespoons bacon, cooked and crumbled, for garnish
vSmoky German Fondue
By Shaylie
Rub the inside of the fondue pot with the cut side of the onion
- 1/2 a small onion
- 250 ml / 8 fl oz / 1 cup light ale
- 12 oz grated German smoked cheese
- 4 oz grated Emmental cheese
- 3 tsp cornflour
- 3 tbsp milk
- 1 tsp German mustard
- cubes of rye bread, to serve