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Recipes
Super Brownie Recipe (Martin's)
By Shash
Place chocolate chips and butter in a microwavable bowl and give it about two 45 second shots, or until chocolate i...
- 2-1/3 Cups Chocolate Chips
- 1 Cup Butter
- 1-1/3 Granulated Sugar
- 3 Extra-large or Jumbo
- 1 Teaspoon Salt
- 2 Teaspoon Pure Vanilla Extract
- 1-1/4 Cups All-purpose or Cake Flour
- 1-1/4 Cups Chocolate Chips
- 2/3 Cup Chocolate Chips for topping
- Any flavor chocolate chips are perfect for this recipe
Buttered Turnip Puree
By Shash
Add turnips, milk, thyme and garlic to a medium-sized sauce pot
- 3 large turnips, peeled and cut into even sized medium chunks
- 3 1/2 cups milk
- 1/2 bunch fresh thyme
- 2 clove garlic, peeled and gently crushed with the side of a knife
- 1 stick unsalted butter, cut into cubes
- Kosher salt and freshly ground black pepper
Avocado & Shrimp Appetizer
By Shash
cut avocados in half remove pit and brush surfaces with lemon juice whisk the dressing ingredients together combine...
- 2 ripe avocados
- juice of 1/2 lemon
- 6-8 Prawns per person (cooked and shelled)
- for the dressing
- 1/2 - 3/4 Cup Heavy Cream
- 2 tablsp wine vinegar white
- 1 teasp dijon style mustard
- 1 teasp sugar
- 1 glove garlic crushed with 1/2 teasp salt
- cayenne pepper to finish
Balsamic Marinated Flank Steak
By Shash
TOTAL TIME: 30 MIN plus 4 hr marinating SERVINGS: 8 A balsamic vinaigrette doubles as a marinade here...
- 2 garlic cloves, sliced
- 1 tablespoon rosemary leaves
- 1 tablespoon dried oregano
- 2 tablespoons whole-grain mustard
- 1/2 cup balsamic vinegar
- 1 cup extra-virgin olive oil, plus more for grilling
- Kosher salt
- Freshly ground pepper
- One 3-pound flank steak
Chicken Pad Thai
By Shash
Place the noodles in a large bowl and pour enough boiling water over to cover
- For the Sauce:
- Vegetable Oil
- 8 ounce Pad Thai Rice Noodles
- 1/2 cup Peanuts
- 2 Eggs
- 1/2 pound Boneless Skinless Chicken Breast (thinly sliced)
- 4 cloves Garlic (minced)
- 1 cup Carrots (julienned)
- 1 cup Bean Sprouts
- 4 Scallions (thinly sliced)
- 1/4 cup Cilantro (roughly chopped for garnish)
- 2 Limes (cut into wedges for garnish)
- 1/2 cup Water
- 1/4 cup Light Brown Sugar
- 1/4 tablespoon fresh Lime juice
- 1/4 cup Creamy Peanut Butter
- 1 1/2 teaspoons Worcestershire Sauce
- 3 tablespoons Soy Sauce
- 4 cloves Garlic (minced)
- 1/4 teaspoon Thai Chili Sauce or Sambal (plus more to serve)
Volcano Punch
By Shash
Pour sparkling wine into a large bowl
- 1 * 1 bottle sparkling wine or Champagne
- 4 * 4 cups cranberry juice
- 2 * 2 quarts orange juice
- 2 * 2 quarts orange sherbet, softened
- * Vodka, optional
Chicken and Mushroom Marsala
By Shash
Pat chicken dry and season with salt and pepper
- 3 * 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
- 1 1/2 * 1 1/2 tablespoons olive oil
- 3 1/2 * 3 1/2 tablespoons unsalted butter
- 1 * 1 onion, sliced thin
- 3/4 * 3/4 pound mushrooms, sliced thin
- 1/2 * 1/2 cup Marsala
- 1 * 1 cup chicken broth
- 2 * 2 tablespoons minced fresh parsley leaves
Beef Stock with Beef Bones for Gravy
By Shash
1 Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions
- * 4-6 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin
- * 1/2 to 1 pound of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks (optional)
- * Olive oil
- * 1-2 medium onions, peeled and quartered
- * 1-2 large carrots, cut into 1-2 inch segments
- * Handful of celery tops, or 1 large celery rib, cut into 1 inch segments
- * 2-3 cloves of garlic, unpeeled
- * Handful of parsley, stems and leaves
- * 1-2 bay leaves
- * 10 peppercorns
Mario Batali's Spring Onion Fritelle
By Shash
In a 12-to-14 inch cast iron or nonstick skillet, heat the olive oil over medium high heat and drop tablespoons of ...
- 1 cup All-Purpose Flour
- 2 tablespoon Baking Powder
- 1 cup Seltzer Water (chilled)
- 1/2 Cup Parmigiano-Reggiano
- Salt and Freshly Ground Pepper to taste
- 4 Bunches Spring Onions or Scallions (whites and about 2 inches of greens sliced)
- 2 tablespoon Extra Virgin Olive Oil
- Zest of 1 Lemon
- 4 Bunches Spring Onions or Scallions (whites and about 2 inches of greens sliced)
- instructions Remove the batter from the fridge and stir in the spring onions.
- 2 tablespoons Extra Virgin Olive Oil
Honey Vanilla Pound Cake
By Shash
Preheat the oven to 350 degrees
- 1/2 pound (2 sticks) unsalted butter, at cool room temperature
- 1 1/4 cups sugar
- 4 extra-large eggs, at room temperature
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups sifted cake flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder