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Recipes
Plum Raspberry Crumble
By Shash
Preheat the oven to 350 degrees
- 2 * 2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
- 2/3 * 2/3 cup granulated sugar, divided
- 1 1/4 * 1 1/4 cups all-purpose flour, divided
- 2 * 2 tablespoons orange juice
- 1/2 * 1/2 pint fresh raspberries
- 1/3 * 1/3 cup light brown sugar, packed
- 1/4 * 1/4 teaspoon kosher salt
- 8 * 8 tablespoons (1 stick) cold unsalted butter, diced
- 1/2 * 1/2 cup quick-cooking oats
- 1/2 * 1/2 cup sliced almonds, plus extra for sprinkling
Grilled Tuna with Fresh Herb Marinade
By Shash
Mix chopped herbs and garlic into olive oil
- 2-4 Fresh Ahi or Yellow Tail Tuna Fillets
- 1-1/2 to 2 Cups Olive Oil (2 Cups if using 4 fillets)
- 1/2 Cup Each Fresh Thyme, Oregano and Basil, chopped
- 2-4 Cloves Fresh Garlic, chopped
- Fresh Lemon
- Salt & Pepper, to taste
- Unsalted Butter
Lemon Ginger Dressing
By Shash
Mix all ingredients, except oil, together
- 2 Ounces Rice Wine Vinegar
- 2-1/2 Ounces Lemon Juice
- 1-1/2 Teaspoons Dry Mustard
- 1-2 Tablespoons Freshly Grated Ginger
- 1 Teaspoon Pepper
- 1 Teaspoon Salt
- 1 Ounce Soy Sauce
- 1 Lemon, Zested
- 1 Tablespoon Tahini Paste
- 1 Cup Sesame Oil
- 1-1/2 Cups peanut oil
Blackened Ahi with Soy-Mustard Sauce
By Shash
Make the soy-mustard sauce 1
- For the soy-mustard sauce
- 1/4 cup mustard powder, preferably Colman’s
- 2 tablespoons hot water
- 2 tablespoons rice wine vinegar
- 1/4 cup soy sauce
- For the beurre blanc
- 1/2 cup dry white wine
- 2 teaspoons white wine vinegar
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon minced shallot
- 2 tablespoons heavy cream
- 1/2 cup cold unsalted butter, chopped
- 1/4 teaspoon salt
- Freshly ground white pepper
- For the blackening spice
- 1 1/2 tablespoons paprika
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon pure chile powder
- 1/4 tablespoon freshly ground white pepper
- 1/2 tablespoon ground sandalwood (optional)
- For the tuna
- 8 ounces ahi tuna fillet, about 2 inches thick and 5 inches long
- 2 tablespoons olive oil
- 3/4 cup warm Beurre Blanc
- For the garnish
- 2 to 3 tablespoons pink pickled ginger
- 1 ounce daikon sprouts
- 1/2 tablespoon black sesame seeds, toasted
Orange Chicken
By Shash
Brown chicken in a little vegetable oil
- 1 Lb. Boneless, Skinless Chicken Breasts, Cut in small cubes
- 1/2 Cup Orange Juice
- 1 Tablespoon Orange Juice Concentrate (Optional)
- 1 Clove Minced Garlic
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Sugar
- Freshly Grated Ginger, to taste
- 1 Teaspoon Cornstarch
- 2 Tablespoons Sake, white wine or chicken stock
- Vegetable oil for frying
Lemon Risotto
By Shash
1. Bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm
- 6 cups chicken broth
- 3 1/2 tablespoons butter, divided
- 1 1/2 tablespoons olive oil
- 2 large shallots, finely minced
- 2 cups arborio rice
- 1/4 cup dry white wine
- 1 cup parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 4 teaspoons lemon zest, finely minced
- salt and pepper, to taste
Caramelized Onion and Cornbread Dressing
By Shash
Preheat the oven to 375 degrees F
- 2 * 2 tablespoons butter
- 2 * 2 onions, chopped
- 6 * 6 large cornmeal muffins, cubed
- * A handful fresh sage leaves, chopped
- 1 * 1 egg
- 1/4 * 1/4 cup heavy cream
- 1/4 * 1/4 cup chicken stock
- * Salt and freshly ground black pepper
Lasagna Bolognese
By Shash
1. For the meat sauce: Process carrot, celery, and onion in food processor until finely chopped, about ten 1-second...
- Meat Sauce (Ragù)
- 1 Medium carrot , peeled and roughly chopped
- 1 Medium rib celery , roughly chopped
- 1/2 Small onion , roughly chopped
- (28 ounce) can Whole tomatoes with juice
- 2 tablespoons Unsalted butter
- 8 ounces Ground beef , preferably 90 percent lean
- 8 ounces Ground pork
- 8 ounces Ground veal
- 1 1/2 cups Whole milk
- 1 1/2 cups Dry white wine
- 2 tablespoons Tomato paste
- 1 teaspoon Table salt
- 1/4 teaspoon Ground black pepper
- Béchamel
- 4 tablespoons Unsalted butter
- 1/4 cup Unbleached all-purpose flour
- 4 cups Whole milk
- 3/4 teaspoon Table salt
- Noodles and Cheese
- 15 sheets No-boil lasagna noodles (9 ounces)
- 4 ounces Parmesan cheese , grated (2 cups)
Creamed Pearl Onions
By Shash
Blanch the pearl onions by placing them into a large pot of rapidly boiling water
- 12 * 12 ounces pearl onions
- 1 * 1 cup heavy cream
- 2 * 2 bay leaves
- 1 * 1 tablespoon chopped flat-leaf parsley
- 1 * 1 garlic clove, smashed
- 1/2 * 1/2 teaspoon fresh grated nutmeg
- * Salt and pepper, to taste
- 1 * 1 cup goose stock or chicken broth
Provencal French White Beans
By Shash
Place the beans in a bowl and cover with water
- 14 ounces dried Great Northern beans
- 1 quart homemade chicken stock or canned broth
- 1 tablespoon kosher salt
- 1/4 cup good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 cup medium-diced carrots (2 carrots)
- 1 cup medium-diced celery (2 stalks)
- 1/4 cup fresh chopped parsley, plus extra for garnish
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1/3 cup freshly grated Parmesan cheese