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Recipes
Sangrianita (Sangria + Granita)
By Texaschef11
In a small saucepan combine the water & sugar and bring to a low boil
- Other:
- 1 bottle red wine
- 1 1/2 c water
- 1/2 c raw sugar
- 1 c chopped fruit (apples, peaches, oranges, etc.)
- 6 4-6 oz. glasses (juice, wine, etc.)
Crabby Poppers
By Texaschef11
Stuffing Heat oil or grease in a heavy pan over medium heat
- STUFFING
- 1 lb Cooked crab meat, drained
- 1/4 cup Celery, chopped
- 1/2 cup Onions, chopped
- 1/2 cup Green chiles, chopped
- 1 tbs Fresh garlic, minced
- 3 tbs Vegetable oil or bacon grease
- 1 1/2 cups Bread crumbs
- 3 Eggs, beaten
- 1 tbs Cilantro, chopped
- 1 tsp Fresh ground black pepper
- 2 tsp Salt
- Jalapenos
- 30 About 30 Fresh Jalapeno chiles with stems on
- 1 cup Flour
- 2 cups Seasoned bread crumbs
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 Eggs beaten with a little water
- Oil for deep frying
Pan Seared Halibut with Sweet Corn Zabaglione
By Texaschef11
For the Halibut: Heat a small amount of olive oil in a frying pan until sizzling
- # 2 Halibut Fillets, skinned (about 6 oz. each)
- # Kosher Salt and Pepper to taste
- # Olive oil, to taste
- # 2 ears of corn, shucked, kernels cut off
- # 1/3 Red Onion, thinly sliced
- # 1 c. Cherry tomatoes, sliced in half
- # 1 c. Baby Arugula, washed
- # 1 garlic clove, minced
- # 1/2 yellow onion, chopped
- # 2 c. Heavy Cream
- # 1 Egg Yolk
Chicken Mole with Polenta Griddlecakes with Salsa Verde
By Texaschef11
1. In small saucepan over medium heat, warm canola oil
- Chicken Mole:
- 2 1/2 pounds chicken leg quarters
- 1 teaspoon canola oil
- 2 Serrano chili peppers, halved and seeded
- 4 tomatillos, halved and charred under broiler or grilled
- 2 tomatoes, halved and charred under broiler or grilled
- 1 1/2 tablespoons peanuts
- 1 1/2 tablespoons sesame seeds
- 2 cloves garlic
- 1/3 cup raisins
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon black pepper - divided use
- 1/4 teaspoon ground cloves
- 2 ounces bittersweet chocolate
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup canned chicken stock
- 1 tablespoon granulated sugar
- Salsa Verde:
- 1 small can pineapple slices, drained and sliced
- 1 tomatillo, diced
- 1/2 cup cilantro, minced
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tube pre-cooked polenta
Chili and Garlic Chex Mix
By Texaschef11
1. In large microwavable bowl, mix cereal, popcorn and peanuts
- 4 cups Corn Chex® or Rice Chex® cereal
- 5 cups popped fat-free microwave popcorn
- 1/4 cup dry-roasted peanuts
- 2 tablespoons canola or vegetable oil
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
Fluffernutter Cookies
By Texaschef11
Preheat oven to 350 degrees
- 1 cup creamy or crunchy peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 small jar marshmallow creme
Maui Cheese Logs
By Texaschef11
Chop macadamia nuts in a food processor
- 1 (7 ounce) jar macadamia nuts
- 16 ounces cream cheese, softened
- 1/2 pound sharp Cheddar cheese, finely grated
- 3 teaspoons grated orange rind
- 6 tablespoons Grand Marnier liqueur
Corn and Crab Fritters with Guacamole
By Texaschef11
1. To prepare fritters, weigh or lightly spoon flour into a dry measuring cup; level with a knife
- * Fritters:
- 4.5 * 4.5 ounces all-purpose flour (about 1 cup)
- 1/4 * 1/4 cup cornmeal
- 3 * 3 tablespoons finely chopped fresh chives
- 1 1/2 * 1 1/2 teaspoons baking powder
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon ground red pepper
- 1/2 * 1/2 cup buttermilk
- 2 * 2 large eggs
- 3/4 * 3/4 cup frozen corn kernels, thawed
- 1 * 1 (8-ounce) container lump crabmeat, shell pieces removed
- 1/4 * 1/4 cup canola oil, divided
- *
- Guacamole:
- 2 * 2 tablespoons finely chopped seeded plum tomato
- 1 * 1 tablespoon organic canola mayonnaise
- 2 * 2 teaspoons minced red onion
- 2 * 2 teaspoons fresh lemon juice
- 1/8 * 1/8 teaspoon salt
- 1 * 1 avocado, peeled and seeded
Rich Chocolate Pecan Pie
By Texaschef11
Preheat the oven to 375 degrees F
- 1 1/2 cups pecans
- 1 cup semisweet chocolate chips
- 1 unbaked 9-inch pie shell
- 4 eggs, beaten
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup corn syrup
- 1/2 teaspoon vanilla extract
- Pinch salt
- Caramel Sauce, for garnish, recipe follows
- Confectioners' sugar, for garnish
Blueberry Frangipane Tartlet
By Texaschef11
In the bowl of a food processor, pulse flour, butter and sugar together until mixture is sandy
- Pastry:
- 2 cups all purpose flour
- 8 tablespoons (1 stick) cold butter, diced
- 1/2 cup granulated sugar
- 1 egg
- 1-2 tablespoons cold water
- Filling:
- 1/2 cup blueberry preserves
- 3/4 cups fresh or frozen blueberries, thawed
- 1/2 teaspoon lemon zest
- 8 tablespoons (1 stick) butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 3 tablespoons all-purpose flour
- 1 cup ground almonds
- 1/3 cup sliced almonds, optional