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Recipes
Barbacoa de Borrego
By chuck
Rub the lamb roast with seasonings and allow to marinate for a few hours
- For the chile puree:
- 7-8 pound square-cut lamb shoulder roast
- 2 tablespoons grill rub (or salt, pepper and chili powder)
- 2 ancho chiles, stemmed and seeded
- 2 guajillo chiles, stemmed and seeded
- 2 chipotle chiles, stemmed and seeded
- For the soup:
- 2 tablespoons olive oil
- 2 celery stalks, cleaned and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 14.5 ounce can stewed tomatoes
- 2 carrots, peeled and chopped
- Leaves from 3 sprigs fresh rosemary, cleaned and chopped
- Leaves from 3 sprigs fresh thyme, cleaned and chopped
- Salt and pepper to taste
- For Serving:
- 24 warm flour tortillas
- 1 cup chopped onions
- 2 tablespoons chopped cilantro
- 2 cups refried beans
Moroccan Chickpea Barley Salad Recipe
By chuck
I’ve always been a huge fan of North African food, and Moroccan food in particular
- Ras El Hanout Spice Mix:
- 1 1/2 cups barley
- 1 1/2 cups chicken or veggie broth
- 1 1/2 cups water
- 1 teaspoon salt
- Olive oil
- 1 15-ounce can of chickpeas (garbanzo beans), rinsed and strained
- 1 cup shelled pistachio nuts
- 1 cup diced dried apricots
- 2-3 chopped green onions or scallions
- 1 cup chopped parsley
- Zest and juice of a lemon
- 1 Tbsp of ras el hanout spice mix*
- Salt to taste
- 1 teaspoon black pepper
- 1 teaspoon cardamom
- 1/4 teaspoon cayenne
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon turmeric
Kale w/ Turnips & Smoked Turkey Win
By chuck
Place turkey wing in a large pot
- Ingredients
- 1 –11/4-pound smoked turkey wing or fresh turkey wing
- 3 tablespoons olive oil
- 3 cups thinly sliced onions
- 1 teaspoon crushed red pepper flakes
- Fine sea salt, freshly ground pepper
- 1 pound turnips, peeled, cut into 1" cubes
- 6 garlic cloves, minced
- 16 cups (firmly packed) coarsely torn kale leaves (from about 1 lb.; center stems removed)
- 1 tablespoon apple cider vinegar
- 2 tablespoons (1/4 stick) unsalted butter
Grilled Eggplant Salad
By chuck
1. Heat grill to medium high
- 25 25 minutes, plus heating the grill
- 1 1 1 large eggplant
- 1 1 1 plum tomato, diced
- 1 1/2 1 1/2 1/2 teaspoons red wine vinegar
- 1/2 1/2 to teaspoon kosher salt, more to taste
- 1/2 1/2 1/2 teaspoon chopped fresh oregano
- 2 2 2 garlic cloves, finely chopped
- 3 3 3 tablespoons extra virgin olive oil
- 3 3 3 tablespoons chopped parsley
- to pepper, to taste
- Capers, for garnish, optional
- Grilled pita bread, for serving.
- 1 1. to 15 grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
- 1 1/2 1 1/2 cups.
CHICKEN WITH TAMARIND, APRICOTS AND CHIPOTLE SAUCE
By chuck
Mex chicken w/ Mid-East influences
- 1 whole chicken cut into pieces, plus two more pieces of your choice, with skin and bones
- 1 teaspoon kosher or sea salt, or more to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup safflower or corn oil
- 4 cups water
- 1/2 pound, about 3/4 cup, dried apricots, roughly chopped
- 2 tablespoons apricot preserves
- 3/4 cup tamarind concentrate, can be store bought or homemade (recipe follows) or substitute with 2 tbsp tamarind paste mixed with 1 tbsp sugar and 3/4 cup water
- 2 tablespoons chipotles in adobo sauce, or more to taste, add chiles if you please
Bengali Butternut Squash
By chuck
This vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoran
- 3 tablespoons vegetable oil
- Large pinch ground asafoetida*
- 1 bay leaf
- 1/2 teaspoon panch phoran*
- 1 to 2 mild dried red chiles
- 1 small onion, chopped
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 heaped teaspoon ground coriander
- Kosher salt
- Sugar
- 2 teaspoon ginger paste** (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen)
- 1 pound 2 ounces butternut squash, peeled, seeds removed, flesh cut into 1 1/2-inch cubes
- 1 cup boiling water
- 8 ounces canned chickpeas, drained and rinsed
- 1 teaspoon ground garam masala
- 1 teaspoon ground fennel seeds
- *Can be found at specialty Asian or Indian markets.
- **Cook's Note: a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds, available from Asian supermarkets, also known as Bengali five-spice.
Potato Dough for Gnocchi
By chuck
Use this versatile dough to make small gnocchi with the familiar ridged shape, or in the following recipes for stuf...
- 1 1/2 pounds baking potatoes (all the same size)
- 3/4 teaspoon salt
- 2 large eggs, beaten well
- 1 1/2 cups all-purpose flour plus more for working with the dough
Pancit Palabok
By chuck
For Sauce: Preheat pan and add cooking oil
- 1 pack rice sticks noodles or bihon
- 1 cup smoked fish shredded
- 1 tofu(tokwa) fried and cut into small cubes
- 1/2 kilo shrimp or frozen shrimp
- 1/4 kilo ground pork
- 1 cup chicharon crushed
- 1/2 cup annato juice or dilute annato powder
- 1/4 cup diluted corn starch
- 1 cup of shrimp stock
- 10 gloves fried garlic
- 1/2 cup spring onion or green onion chopped
- 3 lemon or calamansi
- 3 hard boil eggs sliced
Stuffed Pork Tenderloin on Grape Tomatoes
By chuck
Stuffed Pork Tenderloin on Grape Tomatoes For this recipe, I butterfly a pork tenderloin and stuff it with baby spi...
- 4 tablespoons good olive oil
- 1/2 cup chopped onion
- 1 package (7 ounces) prewashed baby spinach
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 large pork tenderloin (about 11/4 pounds)
- 3/4 cup grated cheddar cheese
- 1 box grape tomatoes (about 11/2 pints)
Shaker Lemon Pie
By chuck
Adjust oven rack to lowest position and heat oven to 425 degrees
- Shaker Lemon Pie
- From the episode: Two Perfect Pies
- This simple recipe mixes lemon slices, sugar, and eggs to form a custardy filling. But unless you macerate the lemon slices for 24 hours, the pie turns out bitter. Could we speed up this recipe for modern times?
- Serves 8.
- You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice.
- 1 double-crust pie dough
- 3 large lemons , sliced thin and seeded (see note)
- 1 3/4 cups sugar
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- 4 large eggs
- 1 tablespoon heavy cream