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Recipes
Salsa Chipotle
By Texaschef11
Rinse, seed, and chop chiles; use more chiles for hotter salsa
- 3 to 6 canned chipotle chiles; reserve adobo sauce
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup beef broth
- 2 1/2 cups water
- 6 tablespoons of reserved adobo sauce
Boysenberry Syrup
By Texaschef11
Place boysenberries, water and cinnamon sticks in a small heavy saucepan
- 2 cups fresh boysenberries
- 3 cups water
- 2 whole cinnamon sticks
- 1/2 cup molasses
- 1/2 cup light brown sugar
- 2 tsp vanilla
Zucchini Cake with Lime Cream Cheese Frosting
By Texaschef11
Preheat oven to 350F. Lightly grease a 9×13-in baking pan
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup butter, melted and cooled
- 1 tsp vanilla extract
- 1 tbsp lime zest
- 4-oz (approx. 1/3 cup) unsweetened applesauce
- 3-4 cups shredded zucchini (4-5 medium)
Milky Way Pot de Creme
By Texaschef11
Preheat oven to 325 degrees
- Pots de Crème:
- 1 1/2 cups heavy cream
- 12 Milky Way mini candy bars, chopped (about 3 1/2 ounces)
- 1 1/2 ounces dark chocolate chips (60% cocoa)
- 4 egg yolks plus 1 whole egg
- 3 tablespoons sugar
- Caramel topping:
- 15 caramel squares
- 3 tablespoons heavy cream
- Chocolate Whipped Cream:
- 1/3 cup heavy cream
- 1 tablespoon sugar
- 1/2 tablespoon cocoa powder
Banana Bread Pudding
By Texaschef11
Whisk eggs, milk, sugar, nutmeg, cinnamon, and vanilla extract
- 2 eggs
- 1 cup milk
- 1/4 cup brown sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 3 slices bread, cubed
- 4 very ripe bananas, mashed
- Grated lemon peel
Boudin Sausage
By Texaschef11
Place the pork shoulder, celery, onion, garlic and bell pepper into a large pot
- 2 pounds pork shoulder, cut into 1-inch pieces
- 1 stalk of celery, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, seeds and stem removed, chopped
- 1/2 pound chicken livers
- 2 cups cooked rice
- 2 jalapeños, seeds and stems removed, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 green onions, chopped (green part only)
- 1/2 cup parsley, finely chopped
- Salt, black pepper and cayenne to taste
Hard Boiled Eggs Chocolate Chip Cookies
By Texaschef11
Preheat oven to 350 degrees
- 2 3/4 cups flour
- 1 cup butter (2 sticks), cut into small chunks
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 hard boiled eggs, peeled and diced finely
- 2 cups semi-sweet chocolate chips
Sweet Corn and Parmesan Flans
By Texaschef11
Preheat oven to 350 In a large skillet, heat oil over medium heat
- 2 1/2 cups fresh corn kernels
- pinch of salt
- 1 teaspoon olive oil
- 1 cup plain soy milk
- 1/3 cup fresh grated Parmesan cheese
- 1 teaspoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 18 cherry tomatoes, halved
- 2 tablespoons thin sliced basil
New Orleans Beignets
By Texaschef11
1. Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp
- 1 (1/4-oz.) envelope active dry yeast
- 1 1/2 cups warm water (105° to 115°), divided
- 1/2 cup granulated sugar
- 1 cup evaporated milk
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/4 cup shortening
- 6 1/2 to 7 cups bread flour
- Vegetable oil
- Sifted powdered sugar
Longhorn Steakhouse Coffee Rubbed Rib-Eye
By Texaschef11
Mix together all the ingredients for the coffee rub
- Coffee Rub:
- 4 - 1 " thick 12 oz. rib-eyes
- 1/4 cup each finely ground espresso and chili powder
- 2 Tbsp. paprika
- 2 Tbsp. brown sugar
- 1 Tbsp. dry mustard
- 1 Tbsp. kosher salt
- 1 Tbsp. black pepper
- 1 Tbsp. coriander
- 1 Tbsp. oregano
- Caramelized Shallot Butter:
- 1 - 4 oz. stick softened unsalted butter
- 2 oz. of caramelized shallots (instructions below)
- 1 tsp. kosher salt
- 1 tsp. Worcestershire sauce
- 1/2 tsp. black pepper