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Recipes
Watermelon and Arugula Salad
By Shash
Place the arugula and watermelon in a large bowl
- 1/2 pound baby arugula leaves
- 2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind)
- 1/3 cup good olive oil
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2-pound chunk Parmesan cheese
Cabernet Braised Beef Short Ribs
By Shash
Preheat Oven to 275 degrees
- 2 Tablespoons Olive Oil
- 12 Short Ribs, Deboned
- 4 Ounces Chopped Bacon
- 2 Onions, Peeled and Diced
- 1 Carrot, Peeled and Sliced
- 1 Rib of Celery, Chopped
- 2 Quarts of Demi-Glace
- 1 750-ml Cabernet Sauvignon
- 1 Cup Truffle Juice (Optional)
- 2 Bay Leaves
- 1/4 Bunch Thyme
- 1/4 Bunch Parsley
Caramel Chicken or Turkey
By Shash
Heat oil in a large wide heavy pot over medium-high heat
- 2 tablespoons vegetable oil
- 2 1/2 pounds skin-on, bone-in chicken legs and thighs or Bone-in Turkey Breast
- Kosher salt
- 8 garlic cloves, peeled
- 1/3 cup (packed) light brown sugar
- 1/4 cup (or more) unseasoned rice vinegar
- 2 slices 1/4"-thick slices peeled ginger
- 1 cup low-sodium chicken broth
- 1/4 cup reduced-sodium soy sauce
- 2 scallions, thinly sliced
- Cooked white rice (for serving)
Chocolate Cherry Cookies
By Shash
Combine first 9 ingredients (wet then dry) to make the dough
- Topping:
- 1/2 Cup Butter
- 1 Cup Sugar
- 1 Egg
- 1-1/2 Teaspoons Vanilla
- 1/2 Cup Unsweetened Cocoa Powder
- 1/4 Teaspoon Salt
- 1 Cup Flour
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Maraschino Cherry
- 1 Cup Semi-sweet Chocolate Chips
- 1/2 Cup Sweetened Condensed Milk
- 1/4 Teaspoon Salt
- 1 to 1 -1/2 Teaspoons of the Maraschino Cherry Juice
Yorkshire Popovers
By Shash
Preheat oven to 450 degrees F
- # 2 eggs
- # 1 cup milk
- # 1 cup flour
- # 1/2 teaspoon salt
- # Fresh cracked pepper
- # 1/4 cup reserved beef drippings or melted butter.
Coconut Rice with Lime
By Shash
In 2-1/2-3 quart saucepan or rice cooker, bring rice, milk, water and salt to a boil over medium high heat
- 1-1/2 Cups Jasmine Rice
- 1 (13.5 oz.) Can Coconut Milk
- 1-3/4 Cups Water
- 1 Teaspoon Salt
- Grated Rind of 1 Lime
Cheesy Meat Loaf
By Shash
Position a rack in the lower third of an oven and preheat to 350°F
- # 4 Tbs. extra-virgin olive oil
- # 2 carrots, cut into 1/4-inch dice
- # 2 celery stalks, cut into 1/4-inch dice
- # 1 onion, cut into 1/4-inch dice
- # 1/2 oz. dried wild mushrooms, soaked in 1 cup hot water,
- chopped, soaking liquid reserved
- # 3 garlic cloves, minced
- # 2 1/4 cups fresh bread crumbs
- # 1 Tbs. plus 1/4 cup minced fresh flat-leaf parsley
- # 2 oz. mozzarella cheese, shredded, plus 6 oz., cut into 1/2-inch cubes
- # Salt and freshly ground pepper, to taste
- # 2 lb. ground beef (80% lean)
- # 2 eggs, lightly beaten
- # 1/2 tsp. minced fresh thyme
Turkey Cobb Burger
By Shash
Heat the grill to medium
- For the burgers:
- *
- 8 * 8 (1/2- thick) strips bacon
- 1 1/2 * 1 1/2 pounds ground turkey (or chicken), 90 percent lean
- 2 * 2 tablespoons canola oil
- * Salt
- * Freshly ground black pepper
- 1/2 * 1/2 cup crumbled blue cheese
- 4 * 4 burger buns, split
- 1 * 1 large ripe beefsteak tomato, cut into 4 slices
- 1 * 1 ripe avocado, peeled, pitted and cut into 8 slices
- *
- For the vinaigrette:
- *
- 2 * 2 tablespoons red wine vinegar
- 1 * 1 tablespoon fresh lemon juice
- 1 * 1 teaspoon Dijon mustard
- 1 * 1 teaspoon Worcestershire sauce
- 1 * 1 clove garlic, finely chopped
- 1/4 * 1/4 teaspoon sugar
- 1/4 * 1/4 teaspoon kosher salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 3 * 3 tablespoons olive oil
- 1 * 1 cup finely shredded romaine lettuce
Slow Cooker Buffalo Chicken
By Shash
Nutritional Info Servings Per Recipe: 4 Amount Per Serving Calories: 115
- 1 pound skinless, boneless chicken breast halves
- 3 tablespoons Buffalo wing sauce
- 1/2 (1 ounce) package dry ranch salad dressing mix
- 1 tablespoon unsalted butter
Mascarpone Chocolate Toffee Bars
By Shash
Position an oven rack in the middle of the oven
- * Vegetable cooking spray
- 1 * 1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
- 2 * 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)
- 1/2 * 1/2 teaspoon pure vanilla extract
- 1 * 1 cup semisweet chocolate chips (recommended: Ghirardelli)
- 1 * 1 teaspoon vegetable oil
- 1 * 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/4 * 1/4 cup sliced almonds, toasted * see Cook's Note