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Recipes
Tuna & Ginger Burgers w/Soy & Sesame Mayo
By Shash
Combine wasabi, mustard and water in a small bowl
- 1 Teaspoon Wasabi Powder
- 2 Teaspoons Dijon Mustard
- 1 Teaspoon Water
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Coarse Salt
- 1 Tablespoon Peeled and Minced Fresh Ginger
- 1-1/2 Tablespoons Peanut Oil, plus more for cooking
- 1 Clove Finely Minced Garlic
- 1 Pound Sashimi Grade Ahi
- 3 Shallots, Chopped
- 4 Hamburger Buns
- Fresh Arugula
- Soy & Sesame Mayo
- 1/2 Mayonnaise or Vegenaise
- 2 Teaspoons Soy Sauce
- 2 Teaspoons Toasted Sesame Oil
- Whisk all mayo ingredients together and store in the refrigerator for a couple of hours before serving.
Roasted Shrimp and Orzo
By Shash
Preheat the oven to 400 degrees F
- * Kosher salt
- * Good olive oil
- 3/4 * 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 * 1/2 cup freshly squeezed lemon juice (3 lemons)
- * Freshly ground black pepper
- 2 * 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 * 1 cup minced scallions, white and green parts
- 1 * 1 cup chopped fresh dill
- 1 * 1 cup chopped fresh flat-leaf parsley
- 1 * 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 * 1/2 cup small-diced red onion
- 3/4 * 3/4 pound good feta cheese, large diced
Blue Cheese & Pears
By Shash
Soften blue cheese. Cut pears into thin slices
- Blue Cheese
- Fresh Pears
- Honey
Beef Tenderloin with Gorgonzola Sauce
By Shash
Tenderloin: Preheat oven to 500°
- derloin:
- 1 whole filet of beef (4 to 5 lbs) trimmed and tied
- 2 tbsp unsalted butter at room temperature
- 1 tbsp kosher salt
- 1 tbsp coarsely ground pepper
- Gorgonzola Sauce:
- 4 cups heavy cream
- 3 to 4 ounces crumbly gorgonzola
- 3 tbsp grated parmesan
- 3/4 tsp kosher salt
- 3/4 tsp pepper
- 3 tbsp minced parsley
Whole Chicken in a Crockpot
By Shash
1. Remove skin from chicken, and empty inner cavity of contents within
- 1 * 1 (3 pound) whole chicken, skin removed
- 1/2 * 1/2 cup chicken broth
- 1/3 * 1/3 cup soy sauce
- 1/3 * 1/3 cup olive oil
- 1/4 * 1/4 cup honey
- 1 * 1 teaspoon Worcestershire sauce
- 2 * 2 teaspoons balsamic vinegar
- 2 * 2 teaspoons lemon juice
- 1 * 1 teaspoon sesame oil
- 2 * 2 tablespoons minced garlic
Glen Wild Inn Cheesecake
By Shash
Preheat oven to 350 degrees Mix all crust ingredients, reserving 3 Tablespoons for topping
- Crust:
- 1-3/4 Cup - Graham Cracker Crumbs
- 1/4 Cup - Chopped Walnuts (Optional)
- 1/2 Tsp - Cinnamon
- 1/2 Cup - Melted Butter or Margarine
- Filling:
- 3 Eggs (Room Temperature)
- 2 - 8 oz. Packages Cream Cheese (Softened)
- 1 Cup - Sugar
- 1 Tsp - Salt
- 1 Tsp - Vanilla Extract
- 1/2 Tsp - Almond Extract
- 3 Cups - Sour Cream
Tiramisu
By Shash
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for a...
- 6 extra-large egg yolks, at room temperature*
- 1/4 cup sugar
- 1/2 cup good dark rum, divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces mascarpone cheese
- 30 Italian ladyfingers, or savoiardi
- Bittersweet chocolate, shaved or grated
- Confectioners' sugar (optional)
Seafoam Icing
By Shash
In double boiler, mix all ingredients except vanilla and beat at very high speed until it stands in peaks
- 3 oz Light Brown Sugar
- 3 oz White Granulated Sugar
- 1/2 Karo Syrup
- 2 Tablespoons Water
- 1/4 Teaspoon Cream of Tartar
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla (To be put in at the end)
- 3 Egg Whites (Room Temperature)
Roasted Chicken with Salsa Verde
By Shash
day before cooking, rinse the chicken inside and out under cold water and pat dry
- SALSA VERDE:
- One 4-to 5-pound chicken
- Kosher salt
- 1 lemon, thinly sliced and seeded
- 2 fresh bay leaves
- 3 cloves garlic
- 1 small onion, peeled
- 1 small bunch fresh thyme
- 2 tablespoons olive oil
- 4 cups baby arugula
- 2 teaspoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 cup extra-virgin olive oil
- 1/4 cup thinly sliced fresh flat-leaf parsley
- 2 tablespoons salt-packed capers, rinsed and chopped
- 2 tablespoons thinly sliced fresh mint
- 1/2 teaspoon crushed red pepper flakes
- 2 salt-packed anchovy fillets, rinsed and minced
- 1 clove garlic, minced
- Grated zest and juice of 1 lemon
- 1 jalapeno, seeded and minced (about 1 tablespoon)
- 1 shallot, minced
- Kosher salt and freshly ground black pepper
Deep Dark Chocolate Coconut Cake
By Shash
1. MAKE THE CAKE: Preheat the oven to 350°
- #
- 1 . One 7-ounce bag sweetened shredded coconut (2 cups), finely chopped
- 2 . 1/2 cup sweetened condensed milk
- 3 . 1 large egg white
- 4 . 2 cups all-purpose flour
- 5 . 1/2 cup unsweetened cocoa powder
- 6 . 2 teaspoons baking powder
- 7 . Scant 1/2 teaspoon baking soda
- 8 . Scant 1/2 teaspoon salt
- 9 . 1 1/2 sticks (6 ounces) unsalted
- 10 . butter, softened
- 11 . 1 cup plus 2 tablespoons sugar
- 12 . 3 large eggs
- 13 . 3 ounces bittersweet or semisweet chocolate, melted and cooled
- 14 . 2 1/4 teaspoons pure vanilla extract
- 15 . 1 1/2 cups plain nonfat yogurt
- # GLAZE
- 1 . 1/2 cup sugar
- 2 . 1/4 cup water
- 3 . 1 tablespoon unsweetened cocoa powder
- 4 . 1/2 teaspoon pure vanilla extract