Acampman's profile page
Recipes
Jalapeno Cheddar Cornbread
By acampman
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp cheddar, grated, divided
- 1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
- 3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers)
Funnel Cakes
By acampman
The only good thing we got out of Souderton
- 1 1/3 c. Flour
- 2 tbsp. Sugar
- 1/4 tsp. Salt
- 3/4 tsp. Baking powder
- 1 tsp. Baking soda
- 1 egg
- 2/3 c plus 2 tbsp. Milk
Parsi Deviled Eggs
By acampman
Shell the eggs, cut them lengthwise in half, and put the egg yolks in a small bowl
- 6 large eggs, hard-cooked
- 1 1/2 teaspoons fresh lime juice, or more to taste
- 1 teaspoon honey
- 1/4 teaspoon salt, or more to taste
- 1/2 jalapeno chile, seeded and minced
- 1 tablespoon minced fresh cilantro
- 1 tablespoon unsalted butter, softened
- 1/4 cup mayonnaise.
Classic Cobb Salad
By acampman
Cobb salad was created at the Brown Derby Restaurant in Hollywood
- Vinaigrette:
- 1 teaspoon Dijon mustard
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 2 teaspoons juice from 1 lemon
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- Salad:
- 3 boneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat salt and ground black pepper
- 1 large head romaine lettuce, washed, dried, and torn into bite-size pieces (about 8 cups)
- 1 bunch watercress (about 4 ounces), washed, dried, and stemmed (about 4 cups)
- 1 pint cherry tomatoes, preferably grape tomatoes (about 10 oz) each tomato halved
- 3 hard boiled eggs, peeled and cut into 1/2 inch cubes
- 2 medium, ripe avocados, preferably Hass, pitted and cut into 1/2 inch cubes
- 8 slices bacon, cut crosswise into 1/4 inch pieces, fried in a medium skillet over medium heat until crisp about 7 minutes and drained on a paper towel-lined plate
- 2 ounces blue cheese, crumbled (about 1/2 cup)
- 3 tbsp minced fresh chives
Peanut Wafers
By acampman
Sift all the dry ingredients into a bowl
- 1/2 cup (2 oz) rice flour
- 2 tablespoons ground rice or plain (all-purpose) flour
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon salt
- 1 cup (8 fl oz) coconut milk
- 1 clove garlic, crushed
- 1 small onion, finely chopped
- 4 oz roasted, unsalted peanuts
- Oil for frying
Basmati Cakes With Curried Crab
By acampman
Line a baking sheet with parchment paper or a silpat
- 1 tablespoon unsalted butter
- 2 tablespoons diced onion
- 1 cup basmati rice
- 2 cups chicken stock
- 1 bay leaf
- 1 large egg, beaten
- 2 tablespoons chopped parsley
- 2 tablespoons grated parmesan
- 1 tablespoon crème fraiche or sour cream
- 1 teaspoon curry powder
- 4 ounces crabmeat, picked over for shells and cartilage
- Olive oil
- 20 small dill sprigs
Ratatouille In Parmesan Cups
By acampman
Preheat the oven to 400 degrees
- 1 1/4 cups grated parmesan
- Olive oil
- 1/2 cup diced red onion
- 1 garlic clove, minced
- 1/2 cup diced red bell pepper, peeled
- 1/2 cup diced yellow bell pepper, peeled
- 3/4 cup diced peeled eggplant
- 1/2 cup diced zucchini
- 2 beefsteak tomatoes, peeled, seeded and diced
- 3 tablespoons chopped basil
- Sea salt
- Freshly ground white pepper
Crispy Polenta With Pesto & Parmesan
By acampman
Line an 8-inch square cake pan with parchment paper, and cut another piece of parchment to the same size
- For the polenta:
- 2 1/2 cups milk (regular, skim, or soy) or water
- 1 thyme sprig
- 1 rosemary sprig
- 1 garlic clove
- Fine sea salt
- Freshly ground white pepper
- 1 cup polenta or fine yellow cornmeal
- For the pesto:
- 2 cups lightly packed basil leaves (about 1/2 bunch)
- 1/4 cup pine nuts, toasted (see page 7)
- 1 tablespoon grated parmesan
- 1/2 cup extra virgin olive oil
- Fine sea salt
- Freshly ground white pepper
- Olive oil
- 4-ounce piece of parmesan, shaved into pieces with a vegetable peeler
No Bake Oatmeal Cookies
By acampman
Wipe 1" wide band of butter around the rim of a 3 quart pan to prevent boil-over
- 1/2 cup milk
- 2 cups white sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons crunchy peanut butter
- 1/2 cup butter
- 3 cups rolled oats
- 1 teaspoon vanilla extract
Gougeres
By acampman
Preheat oven to 400 degrees
- 4 large eggs
- 1 cup water
- 1 teaspoon salt and more to taste
- 1 cup all purpose flour, sifted
- 1/4 pound unsalted butter
- 1 cup grated hard aged cheese
- Sauce pan with a heavy bottom
- Wooden spoon with flat edge
- Electric stand mixer fitted with cookie paddle
- Pastry bag and star tip with 1/2” diameter, or two spoons
- Cookie sheet pan
- Silpat baking pad, or parchment paper