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Recipes
Peach Jam Scones
By Texaschef11
Preheat the oven to 425º F
- 6 cups all purpose flour
- 1 1/4 cups sugar
- 1/4 cup baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (3 sticks) chilled unsalted butter
- 1 1/2 to 2 cups buttermilk
- 1/2 cup peach jam
- 3 fresh peaches, peeled and sliced, or 1 (8-ounce) package frozen peaches, defrosted and drained
Whiskey Glazed Roasted Turkey
By Texaschef11
Mix up the compound butter
- For the turkey
- 1 (6.5 lb) turkey breast, bone in
- olive oil
- 4-5 garlic cloves, peeled and smashed
- 1 lemon, cut in half on a diagonal
- 10-12 whole cloves
- 1 cinnamon stick, broken in half
- kosher salt
- ground white pepper
- onion powder
- ground chipotle
- 5-spice powder
- smoked paprika
- 2 wooden teriyaki sticks (or a handful of toothpicks)
- Compound butter (yields enough to have a lot extra. cut in 1/2 if using just for turkey)
- 1 lb. butter, softened
- 2 Tbls. Johnny Walker Black
- 1 Tbls. grade B maple syrup
- 1 Tbls. 5-spice powder
- 1/4 tsp. star anise
- 1/4 tsp. ground clove
- 1/4 tsp. smoked paprika
- 1/4 tsp. ground cinnamon
- 1 1/2 tsp. kosher salt
- In the roasting pan
- 1 lemon, quartered
- 4-5 garlic cloves, peeled and smashed
- 1 cinnamon stick
- 6-8 whole star anise
- 1/2 cup Johnny Walker Black
- generous dash Tabasco
- 3 Tbls. dark soy sauce
- 2-3 cups water
Balsamic Vinaigrette
By Texaschef11
1. Whisk together first 7 ingredients until blended
- 1/2 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 garlic cloves, finely minced
- 2 small shallots, finely minced
- Salt and freshly ground pepper to taste
- 1 cup extra virgin olive oil
Green Velvet Cupcakes
By Texaschef11
Preheat the oven to 350 degrees F
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 cups canola oil
- 1 cup plain yogurt
- 2 tablespoons green food coloring (or red)
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 tablespoon cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
Spicy Buttermilk Onion RIngs
By Texaschef11
Place the onion slices in a large bowl and cover with the buttermilk
- 2 medium Texas 1015 sweet onions, cut into 1/4-inch rings
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chipotle powder or chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon ground cumin
- Oil for frying
- Ketchup, such as chipotle ketchup, for serving
Texas BBQ Sauce
By Texaschef11
Mix all ingredients and simmer for 20 minutes
- 1 cup Ketchup
- 1 cup Apple Cider Vinegar
- 2 large Onion, diced
- Juice of 2 Lemons
- 4 cloves Garlic, pressed or crushed
- 2 T Worcestershire Sauce
- 2 tsp Hot Sauce (Tobassco)
- 2 tsp Chili Powder
- 1 1/2 T Salt
- 1 pinch Sage
Rock & Roll Refried Beans
By Texaschef11
1. In a skillet saute the onions just translucent
- 2 tsp Oil
- 2 Jalapenos, diced
- 2 Sweet Vidalia Onions, chopped
- 2 tsp Garlic Powder
- 4 (14oz) cans Black Beans or Pinto Beans, Pinto Beans give you more of a Mexican Style and Black Bea
- 1 can Beer
Chocolate Mousse with Peanut Butter Crunch
By Texaschef11
Make the peanut cream: In a small bowl, sprinkle the gelatin over the water and let stand until softened, about...
- 3/4 teaspoon unflavored gelatin
- 1 tablespoon water
- 1 1/3 cups heavy cream
- 1/2 cup salted roasted peanuts, chopped
- 3 ounces white chocolate, chopped
- 2 3/4 cups heavy cream
- 1 1/2 pounds milk chocolate, chopped
- 3 1/2 ounces unsweetened chocolate, chopped
- 1/2 cup sugar
- 3 tablespoons water
- 9 large egg yolks
- 1/2 cup creamy peanut butter
- 2 ounces milk chocolate, chopped
- 2 1/2 cups cornflakes, lightly crushed
- 1/4 cup salted roasted peanuts, chopped
Butterscotch Pecan Ice Cream
By Texaschef11
Melt the butter in a medium saucepan, then stir in the brown sugar and salt until well moistened
- 5 tablespoons butter, salted or unsalted
- ¾ cup packed dark brown sugar
- ½ teaspoon coarse salt
- 2 cups heavy cream
- ¾ cup whole milk
- 6 large egg yolks
- ½ teaspoon vanilla extract
- 1 tablespoon scotch whiskey
- Buttered Pecans, recipe follows
Mexican Chocolate Pralines
By Texaschef11
In an oven set at 350 degrees, roast the pecans for 10 minutes
- Tools needed:
- 1 disc of Mexican hot chocolate, such as Ibarra
- 2 oz. of unsweetened baking chocolate
- 2 cups of pecans, 1 cup chopped and 1 cup whole
- 1 1/2 cups of sugar
- 3/4 cup of brown sugar
- 1/2 cup of milk
- 6 tablespoons of butter
- 1/2 teaspoon cinnamon
- 2 teaspoons fresh orange zest or 1 teaspoon dried orange zest
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- Candy thermometer
- Parchment paper