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Recipes
Pasta - Spaghetti with Clams
By SallySmo
Put a large pan of water to boil for the pasta
- 320 grms. spaghetti
- 1.2 kgs clams
- 2 garlic gloves
- 1 small red pepper
- 1 glass dry white wine
- 1/2 glass of olive oil
- 1 pinch of salt
- 1 tablespoon of sea salt
Chocolate Tart with Pine Nuts
By SallySmo
Make the dough 1. In a bowl, combine the flour, cocoa, almond meal, pine nuts and sea salt
- For the dough
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup almond meal
- 1/2 cup ground pine nuts
- 1/2 teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- Nonstick cooking spray or butter for the pan
- For the filling
- 6 ounces bittersweet chocolate
- 4 large eggs
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Trout Pecan
By SallySmo
Blend eggs and milk in flat bowl (to drench fish)
- Pecan topping:
- 1 C shelled pecans
- 4 Tbsp butter (1/2 stick)
- Juice of 1/2 lemon
- 1 tsp Worcestershire sauce
- Trout
- 2 eggs, lightly beaten
- 1 C milk
- 2 tsp Creole Seafood Seasoning
- 1 C flour
- 6 trout fillets (6 oz each)
- 1/2 C clarified butter (or half cooking oil and 1/2 margarine)
Chili
By SallySmo
For chili: Place chiles in medium bowl
- Garnishes:
- 1 large dried ancho chiles*
- 1 anaheim pepper
- 6 oz green chilies
- 2 lg onions, chopped (about 4 cups)
- 2# ground beef
- Coarse kosher salt
- 6 large garlic cloves, peeled
- 1 tablespoons chili powder
- 1 teaspoons cumin seeds
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1 teaspoons coarse kosher salt
- 10-ounce fire-roasted salsa
- 28 oz whole tomatoes
- 6-ounce beer
- 1/2 cup finely chopped fresh cilantro stems
- Fresh cilantro leaves
- Chopped red onion
- Diced avocado
- Shredded Monterey Jack cheese
- Warm corn and/or flour tortillas
- Garnishes: Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
- *Available at many supermarkets and at specialty foods stores and Latin markets.
P.F. Chang's Lettuce Wraps
By SallySmo
Make special sauce (for spooning over wraps) by dissolving 1/4 C sugar in 1/2 C water in a small bowl
- Special Sauce
- 1/4 C sugar
- 1/2 C water
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp ketchup
- 1 Tbsp lemon juice
- 1/8 tsp sesame oil
- 1 Tbsp Chinese hot mustard powder
- 2 tsp water
- 1-3 tsp chili garlic sauce
- Stir Fry Sauce
- 2 Tbsp soy sauce
- 2 Tbsp dark brown sugar
- 1/2 tsp rice vinegar
- 3 Tbsp vegetable oil
- 2 skinless chicken breast fillets
- 1 C diced water chestnuts (size of small peas)
- 2/3 C diced straw mushrooms (size of small peas)
- 3 Tbsp chopped green onion
- 1 tsp minced garlic (1 clove)
- 1 C fried maifun rice sticks
- 4-5 iceberg lettuce cups
Monkeybread
By SallySmo
Preheat the oven to 350 F
- 3 cans (7.5 Ounces Each) Buttermilk Biscuits (not The Flaky Kind), Cold
- 1 cup Sugar
- 2 whole Oranges, Zested
- 1 dash Salt
- 2 sticks Salted Butter
- 3/4 cups Brown Sugar
- 1 Tablespoon Vanilla Extract
Sherried Tomato Soup
By SallySmo
Sauté diced onions in butter until translucent
- 6 Tbsp melted butter
- 1 whole Medium Onion, Diced
- 1 bottle (46 Oz.) Tomato Juice
- 2 cans (14 Oz. Cans) Diced Tomatoes
- 1 Tablespoon (up To 3 Tablespoons) Chicken Base
- 3 Tablespoons (up To 6 Tablespoons) Sugar
- 1 pinch Salt
- Black Pepper To Taste
- 1 cup Cooking Sherry
- 1-1/2 cup Heavy Cream
- Chopped Fresh Parsley
- Chopped Fresh Basil
Roast Pork in Milk
By SallySmo
1. Remove the rind from the loin of pork for a leaner roast or leave it on and score with a sharp knife for a crust...
- 3 1/2 pound pork loin, bone loosened and re-tied (see “Chining” below)
- Salt
- 4 tablespoons butter
- 3 tablespoons olive oil
- 3 cups whole milk
Sugared Cranberries
By SallySmo
In a small saucepan over medium heat, combine granulated sugar, water and maple syrup
- 1 3/4 cups granulated sugar
- 1 3/4 cups water
- 1/4 cup maple syrup
- 2 cups cranberries
- 3/4 cup superfine sugar*
- Don’t have superfine sugar? Throw granulated sugar in your food processor for 2-3 minutes to create the right texture
Prawn, Asparagus and Saffron Risotto
By SallySmo
In a large saucepan over medium-high heat, heat the olive oil
- 1/3 cup extra-virgin olive oil
- 14 ounces carnaroli rice
- 4 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 pinches saffron threads
- 2/3 cup white wine
- 2 1/2 cups stock (fish/vegetable)
- 10 green prawns, peeled and cleaned
- 15 asparagus spears
- 3 ounces butter
- 1 tablespoon chopped parsley leaves
- Sea salt