JMBT's profile page
Recipes
Tiramisu (Mr. Food)
By JMBT
*
- 1/2 cup warm water
- 2 teaspoons instant coffee granules
- 1/4 cup coffee-flavored liqueur
- 1/2 teaspoon vanilla extract
- 2 (8-ounce) containers mascarpone cheese (see Note)
- 1 cup sugar
- 2 cups (1 pint) heavy cream
- 2 (3-ounce) packages ladyfingers (you may have a few extra)
- 1/2 teaspoon unsweetened cocoa
Sriracha-Ranch Foam
By JMBT
Richard Blais loves aerating all sorts of dressings and condiments in a siphon
- . 3/4 cup buttermilk
- . 1/2 cup mayonnaise
- . 1/2 cup full-fat sour cream
- . 2 tablespoons Sriracha
- . 1/2 teaspoon garlic salt
- . 1/2 teaspoon celery seeds, ground
- . 1/2 teaspoon finely chopped parsley
- . 1/2 teaspoon finely chopped dill
- . 1/2 teaspoon finely chopped chives
Chicken Parmigiana Bobby Flay
By JMBT
Directions Preheat oven to 400 degrees F
- 4 boneless, skinless chicken breasts, pounded thin
- Salt and freshly ground black pepper
- 2 cups all-purpose flour, seasoned with salt and pepper
- 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
- 2 cups panko bread crumbs
- 1 cup vegetable oil or pure olive oil
- Tomato Sauce, recipe follows
- 1 pound fresh mozzarella, thinly sliced
- 1/4 cup freshly grated Parmesan
- Fresh basil or parsley leaves, for garnish
- 2 tablespoons olive oil
- 1 large Spanish onion, finely chopped
- 4 cloves garlic, smashed with some kosher salt to make a paste
- 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
- 1 (16-ounce) can crushed tomatoes
- 1 small can tomato paste
- 1 bay leaf
- 1 small bunch Italian parsley
- 1 Cubano chile pepper, chopped
- Salt and freshly ground pepper
Crab Salad
By JMBT
1. In a large bowl, mix the mayonnaise with the celery and lemon juice and season with cayenne
- . 1 1/4 cups aioli or mayonnaise
- . 2 large celery ribs, cut into 1/4-inch dice
- . 2 tablespoons fresh lemon juice
- . Cayenne pepper
- . 1 1/4 pounds lump crabmeat, picked over and lightly broken up
- . Salt
- . 8 hot dog buns or 16 mini brioche rolls, split
- . 8 Boston lettuce leaves, sliced
Smoky Vegetable Soup
By JMBT
Here, The Smoking Gun infuses vegetable soup with the savory flavors of natural wood smoke
- 1/4 cup olive oil
- 1 large yellow onion, diced
- 4 red bell peppers and 2 yellow bell peppers, cored, seeded and cut into 1 1/2-by-3/8-inch slices
- 8 plum tomatoes, quartered
- 4 zucchini, halved lengthwise and sliced 1/4 inch thick on the bias
- 4 garlic cloves, minced
- 1 russet potato, peeled and cut into 1/2-inch dice
- 3 cups chicken stock
- Salt and freshly ground pepper, to taste
- 1 cup vegetable oil
- 1 cup packed fresh basil leaves
Mango Citrus Dressing
By JMBT
combine in stainless steel bowl
- 2 peeled pitted and diced into 1/4 inch pieces mangos
- 2 tablespoons stemmed and chopped fresh mint
- 1/4 cup chopped green onions
- 1 cup sweet chile sauce (find in asian section of grocery)
- 1/4 cup orange juice
Pumpkin Spice Cupcakes with Cream Cheese Frosting
By JMBT
This is a wonderful recipe I discovered and changed a bit to suit my taste
- FROSTING:
- 3/4 cup butter, softened
- 2-1/2 cups sugar
- 3 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 2-1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 cup buttermilk
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Cauliflower Fritters
By JMBT
To create these wonderful tapas, José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fri...
- . 3 large egg whites
- . 1/4 teaspoon freshly ground pepper
- . Salt
- . 6 tablespoons whole-milk yogurt
- . 1/2 teaspoon baking powder
- . Salmon caviar, for garnish
- . 1/4 teaspoon ground cumin
- . 1/4 teaspoon ground coriander
- . 1/8 teaspoon ground allspice
- . 1/2 large head of cauliflower, florets finely chopped (2 cups)
- . 1 1/2 teaspoons extra-virgin olive oil, plus more for frying
Eggplant Caponata
By JMBT
For the Eggplant Caponata: Heat the Olive Oil in a large sauté pan over medium heat
- Eggplant Caponata
- 1/2 cup Virgin Olive Oil
- 1 Spanish Onion, chopped in 1/2-inch dice
- 2 ribs Celery, 1/2-inch diced
- 3 tablespoons Pine Nuts
- 3 tablespoons Currants
- 1 tablespoon Hot chili flakes, plus extra for garnish
- 2 medium Eggplants, cut into 1/2-inch cubes (yields 4 cups)
- 2 tablespoons Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Unsweetened cocoa powder
- 2 teaspoons Fresh thyme leaves
- 1/4 cup Basic tomato sauce (recipe below)
- 2 tablespoons Red Wine Vinegar
- Salt
- Freshly ground pepper
- 5 sprigs Mint, chopped
- 2 Zucchini Blossoms, chiffonade, if available
- 1 Baguette, sliced into 3/4-inch rounds & toasted on grill or in oven
- Tomato Sauce
- 1/4 cup Extra-Virgin Olive Oil
- 1 Spanish Onion, 1/4 inch diced
- 4 Garlic Cloves, peeled & thinly sliced
- 3 tablespoons Fresh Thyme leaves, chopped (or 1 teaspoon dried)
- 1/2 medium Carrot, finely grated
- Two 28 ounce cans peeled Whole Tomatoes, crushed by hand & juices reserved
- Salt
Macaroni and cheese, loghouse
By JMBT
Preheat oven to 400. In a large sauce pan of salted boiling water cook the pasta until al dente
- 1 lb cork screw or elbow
- 3 tbsp rendered lard or unsalted butter
- 3 tbsp all purpose flour
- 2 bay leaves, fresh
- 3 1/4 cups whole milk
- 1 lb loghouse, tomme de Savoie or other semisoft tome style cheese, rind discarded and cheese shredded 12 oz (see note)