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Recipes
BOurbon Praline Cake
By clbrosnan
Preheat the oven to 350 degrees
- FOR THE PRALINE LAYER
- 4 Tablespoons unsalted butter plus more for greasing
- 1/3 cup packed light brown sugar
- 1/3 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoon vanilla extract
- 21/4 cups pecans, toasted
- FOR THE CAKE
- 1 1/2 cups cake flour
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon fine salt
- 1/4 cup buttermilk, at room temperature
- 1 1/2 sticks unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup pecans, toasted and chopped
- Vanilla Ice Cream, for serving
Asian Pork with Noodles
By clbrosnan
Recipe courtesy Food Network Magazine
- 3 pounds boneless pork shoulder
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 4 cups low-sodium chicken broth
- 1 cup soy sauce
- 1/2 cup dry sherry
- 1/4 cup packed dark brown sugar
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon red pepper flakes
- 2 star anise pods
- 1 cinnamon stick
- 5 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and sliced
- 6 to 8 whole dried shiitake mushrooms
- 1 pound soba or ramen noodles
- 1/4 cup water chestnuts, sliced
- 2 Fresno chile peppers, seeded and thinly sliced
- 2 scallions, sliced
- 1/4 cup fresh cilantro
Chanpagne Dreams
By clbrosnan
In a pint glass, hand press 2 orange slices with a muddler
- 2 slices fresh orange , plus 1/2 slice for garnish
- 11/2 ounces vodka
- 1-2 ounces strawberry puree
- 2 ounces Champagne chilled