Texaschef11's profile page
Recipes
Bourbon Banana Pudding with Candied Pecans
By Texaschef11
Make pudding and glaze pecans: Lightly beat yolks in a medium bowl
- For pudding and candied pecans:
- 3 large egg yolks
- 3/4 cup plus 2 tablespoon packed light brown sugar, divided
- 3 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 5 teaspoons bourbon
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoon mild honey
- 1 1/2 teaspoon water
- 3/4 cup pecan halves
- For spongecake and syrup:
- 3 large eggs
- 1/2 cup plus 2 tablespoon sifted cake flour (not self-rising; sift before measuring)
- 1/4 teaspoon salt
- 1/3 cup plus 1 tablespoon granulated sugar, divided
- 1/2 teaspoon pure vanilla extract
- 2 1/2 tablespoons unsalted butter
- 1/4 cup bourbon
- 1/4 cup water
- For assembly:
- 3 ripe medium bananas
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- Equipment: a 9-inch square cake pan
Pepperoni Pizza Puffs
By Texaschef11
Preheat the oven to 375°
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp italian seasoning
- 1 1/2 cup milk
- 2 large eggs, lightly beaten
- 2 cups shredded mozzarella cheese (or italian cheese blend)
- 8 ounces pepperoni, cut into small pieces (about 2 cups)
- 1 cup marinara sauce (homemade or store-bought)
Galveston Bay Shrimp Boil
By Texaschef11
1. Heat oil in 12-quart stockpot on medium heat
- 2 tablespoons vegetable or peanut oil
- 1 1/2 pounds andouille sausage, cut into 1-inch piecesr
- 2 ancho or other dried chile peppers, seeded
- 3 cups coarsely chopped onions
- 1 1/2 cups coarsely chopped celery
- 1 cup coarsely chopped bell pepper
- 4 cloves garlic, sliced
- 2 1/2 quarts chicken broth or stock
- 3 tablespoons OLD BAY® Seasoning
- 1 1/2 pounds potatoes, cut into 1 1/2-inch chunks
- 4 ears fresh corn, shucked and cut into 2-inch pieces
- 1 teaspoon finely chopped habanero chile pepper (1/2 chile pepper)
- 2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
- 2 large chayote squash, peeled and cut into 1 1/2-inch chunks
- 3 ears fresh corn, shucked and cut into 2-inch pieces
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 3 pounds unpeeled jumbo Gulf shrimp (21 to 25 count)
- 2 tablespoons fresh lemon juice
Pasta with Fresh Corn Pesto
By Texaschef11
Cut each bacon slice in half length-wise, then crosswise into 1/2-inch pieces
- 4 * 4 bacon slices, preferably applewood-smoked
- 4 * 4 cups fresh corn kernels, cut from 4-6 ears
- 2 * 2 large garlic cloves, minced
- 1 1/4 * 1 1/4 teaspoons kosher salt
- 3/4 * 3/4 teaspoon ground black pepper
- 1/2 * 1/2 cup freshly grated Parmesan, plus more for serving
- 1/3 * 1/3 cup pine nuts, toasted
- 1/3 * 1/3 cup extra virgin olive oil
- 8 * 8 ounces fresh pasta (I made fettuccine)
- 3/4 * 3/4 cup chopped fresh herbs (I used a mixture of basil, parsley, oregano, and chives)
Cherry Marinated Beef with Roquefort Polenta and Corn Salsa
By Texaschef11
1. Trim fat from steaks. Place meat in a large resealable plastic bag set in a shallow dish
- 4 * 4 beef tenderloin or ribeye steaks, , cut 1-1/2-inches thick
- 1/2 * 1/2 cup frozen cherry-apple juice concentrate, thawed
- 1/2 * 1/2 cup olive oil
- 1 to 2 * 1 to 2 tablespoons freshly ground black pepper
- 1 * 1 tablespoon snipped fresh rosemary
- 1 * 1 clove garlic, minced
- * Roquefort Polenta (see recipe center)
- * Sweet Corn Salsa (see recipe center)
Pumpkin Parmesan Ravioli with Pumpkin Cream Sauce
By Texaschef11
Preheat oven to 400º. Cut the pumpkin into 4 or 5 large pieces
- Filling and cream sauce:
- 1/2 an 8" pumpkin, seeds and pulp removed
- 1 medium onion, minced
- 4 cloves garlic, minced
- 2 medium carrots, fine dice
- 2 tsp ground cumin
- 2 T fresh oregano, minced
- 2 T fresh flatleaf parsley, minced
- 1 egg white
- 4 T bread crumbs
- 1/4 C Parmeggiano Reggiano, shredded
- 1/2 C low sodium chicken broth
- 1/4 C heavy cream
- salt, hot sauce to taste
- Pasta:
- 1 cup flour
- 2 eggs
- 1 T milk
Blueberry Muffins
By Texaschef11
To make the topping: Combine the lemon zest and sugar in a small bowl and rub together with your fingertips until f...
- Lemon-Sugar Topping
- 1/3 cup sugar (2 1/3 oz)
- 1 1/2 teaspoons lemon zest (about 1 lemon)
- Muffins
- 2 cups (about 10 oz) fresh blueberries
- 1 1/8 cups sugar (8 oz) plus 1 teaspoon
- 2 1/2 cups (12 1/2 oz) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
Red, White & Blue Candy Apples
By Texaschef11
Prepare your apples and kitchen/supplies: Wash and dry apples and remove stems insert sticks in apples ...
- Apples – I used Granny Smith, but any firm tart apple will work.
- Blue Raspberry Candy Apple Magic Mix **NOTE** do NOT follow temperature directions on package for cooking
- Sugar & water (per instructions on bag)
- Candy Thermometer
- Large pot for making candy coating
- wooden spoon for stirring
- Candy Apple Sticks
- 5 ″ x 5″ clear cellophane sheets
- Red Twisty Ties
- Sprinkles
- 2 small bowls for sprinkles
- cooking sheet to place covered apples on
- Waxed paper
- Non-Stick cooking spray
** Cranberry Bliss Bars (Starbucks)
By Texaschef11
1.) Preheat oven to 350 (F) degrees
- 1 cup (2 sticks) unsalted butter (slightly softened)
- 1 1/4 cups brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 2 teaspoons fresh orange zest
- 1 1/2 cups all purpose flour
- 1 teaspoon powdered ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 cup dried, sweetened cranberries, chopped
- 6 ounces (about 3/4 cup) white chocolate chips
- ~ Frosting ~
- 4 ounces cream cheese, softened
- 2 Tablespoons butter
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1 teaspoon orange extract
- 1/2- 2/3 cup dried, sweetened cranberries, chopped
- 2 ounces white chocolate, melted
Red Velvet Cupcakes with White Russian Cream Cheese Frosting
By Texaschef11
For the cupcakes: Position a rack in the center of the oven and preheat the oven to 350 degrees F
- Red Velvet Cupcakes:
- 2 1/4 cups unbleached all-purpose flour
- 1 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon distilled white vinegar
- 1 cup vegetable oil
- 2 tablespoons (1 ounce) red food coloring
- 1 teaspoon pure vanilla extract
- White Russian Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened to room temperature
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 4 cups (about a 1-pound package) powdered sugar
- 2 TBSP Kahlua
- 2 TBSP vanilla vodka
- Cream to thin