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Recipes
Chile Braised Pork Shoulder Tacos
By Texaschef11
Place chiles in a medium bowl
- 4 large dried ancho chiles (about 3/4 ounce), stemmed, seeded
- 2 large dried chiles de árbol or japones chiles, stemmed, seeded
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 1 5-pound boneless pork shoulder (Boston butt)
- Kosher salt
- 2 tablespoons vegetable oil
- 1 large onion, chopped (about 2 cups)
- 3 large garlic cloves, coarsely chopped
- 2 bay leaves
- 2 teaspoons dried oregano, preferably Mexican
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 1 12-ounce bottle Negro Modelo or other dark beer
- 24 (or more) 6" corn tortillas
- 4 radishes, trimmed, thinly sliced
- Tomato-Serrano salsa
- Tomatillo-Chipotle salsa
- Pickled Onions
- Chopped fresh cilantro
Drowned Beef Sandwiches
By Texaschef11
In a large saucepan over medium heat, combine the chopped tomatoes with chiles, tomato sauce, cilantro, chipotles, ...
- FOR THE SAUCE:
- * 1 (10-ounce) can chopped tomatoes with diced green chiles
- * 2 (8-ounce) cans tomato sauce
- * 1/4 cup chopped fresh cilantro leaves
- * 2 to 3 chipotle chiles in adobo, seeded and chopped
- * 2 teaspoons adobo sauce from canned chipotles
- * 1 lime, juiced
- * 1 teaspoon kosher salt
- * 1 cup low-sodium beef broth
- FOR THE MEAT FILLING:
- * 2 tablespoons vegetable oil
- * 1 large onion, thinly sliced
- * 4 garlic cloves, minced
- * 2 jalapenos, seeded, ribbed, and minced
- * 1 pound deli-sliced roast beef, cut into strips
- * 1 avocado, halved, pitted, peeled and smashed
- * 4 bolillo, ciabatta or other crusty sandwich roll, halved and lightly toasted
Caramelized Apple Cinnamon Fudge
By Texaschef11
* Make the caramelised apples by melting the butter in a saucepan over a medium heat, then add the apples
- For the caramelized apple
- 2 sweet apples (I used Jazz apples), peeled cored and finely chopped
- 1 tbsp unsalted butter
- 2 tbsp soft brown sugar
- 2 tbsp apple juice (or you use high juice squash)
- 1/4 tsp ground cinnamon + 1/2 tsp ground cinnamon for decoration
- For the fudge
- 4 cup caster sugar
- 1/2 cup dark brown sugar
- 28 Oz. condensed milk
- A little over 5 1/2 tbsp (80g) unsalted butter
- 6 Fl Oz. water
- 1/2 tsp ground cinnamon
- 2 tbsp apple juice
Chocolate Mint Cupcakes
By Texaschef11
To make the cupcakes, preheat the oven to 350˚ F
- For the cupcakes:
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 1/4 tsp. coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs, at room temperature
- 4 tsp. vanilla extract
- 1 cup sour cream, at room temperature
- For the filling:
- 8 oz. bittersweet chocolate, finely chopped
- 1 cup plus 2 tbsp. heavy cream
- 1/2 cup fresh mint leaves
- 4 tbsp. unsalted butter, cut into 4 pieces, at room temperature
- For the frosting:
- 5 large egg whites
- 1 cup plus 2 tbsp. sugar
- Pinch of salt
- 1 lb. (4 sticks) unsalted butter, at room temperature
- 2-3 tsp. mint extract
Key Lime Coconut Blondies
By Texaschef11
Preheat oven to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inche...
- 1 cup all purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups (packed) golden brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 large eggs
- 3 TBSP key lime juice
- 3/4 cup shredded sweetened coconut
Pan Fried Shrimp with Creole Mayonnaise
By Texaschef11
1. Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish
- 2 1/4 ounces all-purpose flour (about 1/2 cup)
- 1 1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere's), divided
- 1/8 teaspoon salt
- 1/4 cup fat-free milk
- 3/4 cup dry breadcrumbs
- 1 1/2 pounds peeled and deveined large shrimp
- 3 tablespoons olive oil, divided
- 2 tablespoons canola mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
Lemon Blueberry Cheesecake Bars
By Texaschef11
Preheat the oven to 325˚ F
- For the crust:
- 2 cups graham cracker crumbs
- 3 tbsp. sugar
- 8 tbsp. butter, melted
- For the cheesecake:
- 16 oz. cream cheese, at room temperature.
- ½ cup sour cream
- ¾ cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- Pinch of salt
- 2 tsp. lemon zest
- 2 tbsp. freshly squeezed lemon juice
- 1 pint fresh blueberries
Pumpkin Snickerdoodles
By Texaschef11
Cream the butter, sugar, and pumpkin puree together
- 1/2 * 1/2 C butter
- 1/2 * 1/2 C pumpkin puree
- 3/4 * 3/4 C granulated sugar
- 1 * 1 egg
- 2 * 2 C flour
- 1/4 * 1/4 t salt
- 1/2 * 1/2 t baking soda
- 1 * 1 t cream of tartar
- 1 * 1 T granulated sugar
- 1 * 1 T cinnamon
Eggnog French Toast
By Texaschef11
Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive mass
- Eggnog Bread
- 3 cups (12 1/4 ounces) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (1 ounce) butter
- 1/2 cup (4 ounces) eggnog
- 1/4 teaspoon nutmeg
- 1/2 cup + 2 tablespoons (5 ounces) warm water
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon vanilla OR 1/4 teaspoon eggnog flavor (optional)
- Filling
- 1 pound bacon, fried or oven-baked till crisp
- Custard
- 3 1/2 cups (28 ounces) eggnog
- 8 large eggs
- 2 tablespoons sugar
- 1/8 teaspoon eggnog flavor (optional)
Chocolate Chip, Coconut, Banana Biscotti (Gluten Free)
By Texaschef11
Heat oven to 350 degrees F
- 2 cups white rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup unsweetened flaked coconut, toasted
- 1/2 cup mini chocolate chips, or very finely chopped vegan semisweet chocolate
- 1/2 of a ripe banana, mashed
- 1 large egg, or 3 T water + 1 T milled flax seed
- 3 tablespoons coconut oil
- 3/4 teaspoon vanilla extract