Chef_Roc's profile page
Recipes
Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw
By Chef_Roc
Breaded foods, like this crispy shrimp, don't have to be fried -- baking can yield results that are just as crispy ...
- 5 tablespoons vegetable oil
- 1 1/2 cups panko (Japanese breadcrumbs)
- 2 teaspoons paprika
- 2 large eggs
- Coarse salt and ground pepper
- 1 pound medium peeled and deveined shrimp, tails on
- 1/2 cup all-purpose flour
- 2 lemons
- Tartar sauce, for serving
- 2 teaspoons Dijon mustard
- 1/2 large red cabbage (1 1/4 to 1 1/2 pounds)
- 1/2 medium red onion
Marsala Chicken with Sage and Cremini Mushrooms
By Chef_Roc
Our lightened-up version of a chicken standby has all the intensity of the original
- 2 tablespoons all-purpose flour
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- 1 tablespoon olive oil
- 10 ounces cremini mushrooms, trimmed and thinly sliced
- 1 shallot, minced
- 1 tablespoon finely chopped fresh sage, plus more for garnish
- 1/2 cup sweet Marsala wine
- 1/4 cup heavy cream
- 1 tablespoon butter
Witches Finger Cookies
By Chef_Roc
Creep out everyone at your Halloween party with witches finger cookies
- 1 cup sugar
- 1 cup Butter, softened
- 1 Egg
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- 2 2/3 cups Flour
- 1 tsp Salt
- 3/4 cup whole Almonds, blanched
- 2 squares of melting chocolate, or chocolate bark
Chicken Cheesesteaks with Peppers
By Chef_Roc
1. Heat broiler, with rack set 4 inches from heat
- 1 pound chicken cutlets
- 2 tablespoons vegetable oil, such as safflower
- Coarse salt and ground pepper
- 2 mixed bell peppers (ribs and seeds removed), thinly sliced
- 1 large red onion, halved and thinly sliced
- 4 garlic cloves, thinly sliced
- 6 ounces sliced provolone cheese
- 4 soft hoagie rolls, split lengthwise
- 1/4 cup light mayonnaise
Shrimp and White Bean Salad
By Chef_Roc
Prep: 20 minutes Total: 20 minutes
- 4 * 4 ounces bacon
- 1 * 1 pound medium shrimp
- * Salt and pepper
- 1/2 * 1/2 teaspoon dried marjoram
- 3 * 3 tablespoons olive oil
- 1 1/2 * 1 1/2 tablespoons white-wine vinegar
- 1 * 1 teaspoon grainy mustard
- 2 * 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 8 * 8 ounces salad greens
Trout with Olives and Brown Butter
By Chef_Roc
Prep: 5 minutes Total: 20 minutes This impressive main course of broiled trout fillets and an easy pan sauce co...
- 8 * 8 trout fillets, skin on (about 2 pounds)
- 1 1/4 * 1 1/4 teaspoons olive oil
- * Coarse salt and ground pepper
- 1 * 1 lemon, quartered and seeded
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons slivered pitted olives
- 1 * 1 tablespoon small capers, drained and rinsed
Cashew Chicken
By Chef_Roc
Toasting brings out the sweet, buttery flavor of the cashews
- 1 1/2 * 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 * 1 tablespoon cornstarch
- * Coarse salt and ground pepper
- 2 * 2 tablespoons vegetable oil, such as safflower
- 6 * 6 cloves garlic, minced
- 8 * 8 scallions, white and green parts separated, each cut into 1-inch pieces
- 2 * 2 tablespoons rice vinegar
- 3 * 3 tablespoons hoisin sauce
- 3/4 * 3/4 cup raw cashews (4 ounces), toasted
- * White rice, for serving (optional)
Shrimp Jambalaya
By Chef_Roc
This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of...
- 1 tablespoon canola oil
- 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
- 1 medium onion, diced
- 1 green bell pepper, ribs and seeds removed, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 2 teaspoons paprika
- 8 plum tomatoes, seeded and chopped
- 1 cup long-grain white rice
- 1 pound medium shrimp (about 30), peeled, deveined, and tails removed
- 1/2 cup thinly sliced scallions, for garnish
Chocolate-Pistachio Phyllo Rolls
By Chef_Roc
1. Preheat oven to 350 degrees
- 6 ounces semisweet chocolate, coarsely ground in a food processor
- 1/3 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1 cup shelled salted pistachio nuts, coarsely chopped
- 6 sheets phyllo dough (12 by 17 inches each), thawed if frozen
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 tablespoon confectioners' sugar
Dad's Favorite Deviled Eggs
By Chef_Roc
Place the eggs in enough cold water to cover in a large saucepan with a lid
- 12 eggs
- 3/4 cup Miracle Whip salad dressing or mayonnaise
- 4 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- Ground black pepper to taste
- Fresh parsley leaves