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Recipes
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
By Shash
1 1/2 cups grated mozzarella (about 5 ounces) Bring a large pot of salted water to a boil over high heat
- Arrabbiata Sauce:
- 1 1 box 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
- 3 3 3 tablespoons extra-virgin olive oil
- 1/2 1/2 1 large yellow onion, chopped (about 1 cup)
- 3 3 3 cloves garlic, chopped
- 1 1 1 pound ground turkey
- 1/2 1/2 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 1/4 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1 to 10-ounce) 1 to 10-ounce) (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
- 1 1 container 1 (15-ounce) container ricotta cheese
- 3/4 3/4 3/4 cup grated Parmesan
- 2 2 2 eggs, lightly beaten
- 1/4 1/4 1/4 cup chopped fresh basil leaves
- 2 2 2 tablespoons chopped fresh flat-leaf parsley
- 5 5 5 cups Arrabbiata Sauce, recipe follows
- 2 2 2 tablespoons extra-virgin olive oil
- 6 6 6 ounces sliced pancetta, coarsely chopped
- 2 2 2 teaspoons crushed red pepper flakes
- 2 2 2 garlic cloves, minced
- 5 5 5 cups jarred or fresh marinara sauce
- 6 approximately 6 cups
Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette
By Shash
In a decorative bowl or platter, add the spinach or romaine
- 8 cups baby spinach or romaine lettuce
- 1 ripe pear, cut in half
- 1/3 cup pomegranate seeds
- 2 ounces Gorgonzola
- Champagne vinaigrette, recipe follows
- Fresh cracked pepper
- 1 tablespoon honey
- Champagne Vinaigrette
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.
Arugula, Corn, and Tomato Salad with Shaved Parmesan
By Shash
Toss first 4 ingredients in large bowl
- 6 cups (lightly packed) fresh arugula (about 4 ounces)
- 1 1/2 cups (lightly packed) fresh basil leaves, torn
- 1 1/2 cups corn kernels (cut from about 2 small ears)
- 1 cup halved cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 2 1/2-ounce piece Parmesan cheese
Carnitas
By Shash
Cut the pork into 4 pieces and place in a deep pot
- 1 * 1 (3 pound) boneless pork butt
- 1 * 1 cup water
- * Flour or corn tortillas
- 2 * 2 cups refried beans, warmed
- 1 * 1 lime, cut into 6 wedges
- 1/4 * 1/4 cup chopped fresh cilantro leaves
- 1 * 1 small onion, chopped
- 1 * 1 cup salsa
- 1 * 1 avocado, peeled, pitted, and sliced
Macadamia Crusted Chicken Medallions
By Shash
Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper
- 1/4 * 1/4 cup macadamia nuts (roasted and salted)
- 1/2 * 1/2 cup flour
- 1 * 1 egg
- 1/4 * 1/4 cup milk
- 4 * 4 tablespoons pomery mustard
- 1 * 1 tablespoon mayonnaise
- 2 * 2 boneless, skinless chicken breasts
- 1 * 1 clove garlic, sliced
- 1 * 1 large Spanish onion
- 1 * 1 roasted red pepper (or 1 jar), julienned
- 1 * 1 bunch fresh spinach
- * Vegetable oil
- 1 * 1 tablespoon butter
- * Olive oil
Nieman Marcus Oatmeal Chocolate Chip Cookies
By Shash
Cream the butter and both sugars
- (Recipe may be halved): 2 cups butter
- 4 cups flour
- 2 tsp. baking soda
- 2 cups granulated sugar
- 2 cups brown sugar
- 5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
- 24 oz. chocolate chips
- 1 tsp. salt
- 1 8 oz. Hershey bar (grated)
- 4 eggs
- 2 tsp. baking powder
- 3 cups chopped nuts (your choice)
- 2 tsp. vanilla
Wild Mushroom Risotto
By Shash
Place the dried morels in a bowl and pour 2 cups boiling water over them
- * 1-ounce dried morel mushrooms
- 1/2 * 1/2 pound fresh porcini or cremini mushrooms
- 4 * 4 cups chicken stock, preferably homemade
- 6 * 6 tablespoons (3/4 stick) unsalted butter
- 2 * 2 ounces pancetta, diced
- 1/2 * 1/2 cup chopped shallots (3 shallots)
- 1 1/2 * 1 1/2 cups Arborio rice
- 1/2 * 1/2 cup dry white wine
- 1/2 * 1/2 teaspoon saffron threads
- 1 * 1 teaspoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 2/3 * 2/3 cup freshly grated Parmesan cheese, plus extra for serving
Whole Roasted Cauliflower with Olive Oil and Capers
By Shash
Put oven rack in middle position and preheat oven to 450°F
- 1 * 1 (2-pound) head cauliflower, green leaves discarded
- 1/4 * 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 * 1 teaspoon salt
- 1 * 1 tablespoon fresh lemon juice, or to taste
- 1 * 1 tablespoon drained small capers (packed in brine)
- 1/4 * 1/4 teaspoon black pepper
- 2 * 2 cups loosely packed fresh flat-leaf parsley sprigs
Roasted Beet Salad
By Shash
Preheat an oven to 350°F
- 3 * 3 golden beets, trimmed and washed
- 6 * 6 red beets, trimmed and washed
- 1/2 * 1/2 cup olive oil
- * Kosher salt and freshly ground pepper, to taste
- 2 * 2 Tbs. fresh lemon juice
- 5 * 5 Tbs. crème fraîche
- 1 * 1 Tbs. chopped fresh dill
- 2 * 2 tsp. minced shallots
- 4 * 4 cups baby watercress
- 4 * 4 oz. goat cheese, crumbled
- 1/3 * 1/3 cup toasted chopped walnuts
Pasta e Fagioli
By Shash
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine
- 4 * 4 sprigs fresh thyme
- 1 * 1 large sprig fresh rosemary
- 1 * 1 bay leaf
- 1 * 1 tablespoon olive oil
- 1 * 1 tablespoon butter
- 1 * 1 cup chopped onion
- 3 * 3 ounces pancetta, chopped
- 2 * 2 teaspoons minced garlic
- 5 3/4 * 5 3/4 cups low-sodium chicken broth
- 2 * 2 (14.5-ounce) cans red kidney beans, drained and rinsed
- 3/4 * 3/4 cup elbow macaroni
- * Freshly ground black pepper
- * Pinch red pepper flakes, optional
- 1/3 * 1/3 cup freshly grated Parmesan
- 1 * 1 tablespoon extra-virgin olive oil