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Recipes
Polla Alla Cacciatora Fantastico
By Shash
1. Cook chopped bacon in a little olive oil
- Chicken Pieces (Preferably with bone-in)
- 1 - Strip Bacon - Chopped
- Olive Oil
- 1 Medium Onion - Chopped
- 1-2 Stalks Celery - Chopped
- 2-3 Cloves of Garlic - Sliced
- 1 Sweet Roasted Red Pepper - Chopped
- 1 Cup Portabella or Cremini Mushrooms - Chopped
- 1 Tablespoon Fresh Parsley - Chopped
- 1 Tablespoon Fresh Rosemary - Chopped (1 Tsp - if using dry)
- 2 Bay Leaves
- 1 Lemon - Thinly Sliced
- 1 Cup Dry or Semi-Dry White Wine
- Splash of Vinegar (White or Red Wine Vinegar)
- 1 Cup Chicken Stock (Only use if you need to add liquid)
- S&P to taste
Roasted Turkey Breast with Corn Bread-Sage Stuffing and Brandy Gravy
By Shash
Preheat oven to 425°F and grease 9-by 13-inch roasting pan
- For stuffing:
- 2 * 2 tablespoons unsalted butter
- 1 * 1 small red onion, finely chopped
- 2 * 2 stalks celery, finely chopped
- 1 * 1 garlic clove, minced
- 1/4 * 1/4 teaspoon freshly grated nutmeg
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1 * 1 bay leaf
- 2 * 2 tablespoons finely chopped fresh sage
- 1/2 * 1/2 cup chicken stock
- 4 * 4 cups stale corn bread, crumbled into large pieces
- 2 * 2 large eggs, beaten
- For turkey:
- One * One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone (see Tips, below)
- 1 1/2 * 1 1/2 tablespoons olive oil
- For gravy:
- One * One 1 1/2-ounce container veal or chicken demi-glace
- 1 * 1 tablespoon brandy
- 1 * 1 tablespoon unsalted butter
- 1/2 * 1/2 cup heavy cream
- Read More http://www.epicurious.com/recipes/food/views/Roasted-Turkey-Breast-with-Corn-Bread-Sage-Stuffing-and-Brandy-Gravy-233096#ixzz0tVTq11io
Spicy Honey Mustard-Glazed Pancetta
By Shash
Preheat the oven to 450 degrees F
- 1 pound pancetta, sliced 1/8 to 1/4-inch thick
- 6 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon cayenne pepper
Orecchiette with Sausage & Swiss Chard
By Shash
Bring 5 quarts of water to a boil with 3 tablespoons of kosher salt
- 1 Lb Orecchiette pasta
- 1 Lb Spicy Italian sausage
- 1 Lb Swiss chard rough chopped with stems (1/4" wide)
- 1 cup Cooked Cannellini beans (drained and rinsed)
- 8 oz Pasta water
- 1/2 cup Chopped parsley
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1/2 cup Parmesan cheese
- 2 tablespoons Butter
- 1 tablespoon Extra virgin olive oil
Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives
By Shash
Blend first 5 ingredients in processor until tomatoes are coarsely chopped
- 6 * 6 tablespoons olive oil
- 1/2 * 1/2 cup drained oil-packed sun-dried tomatoes
- 1/4 * 1/4 cup red wine vinegar
- 1 * 1 tablespoon drained capers
- 1 * 1 garlic clove, minced
- 1 * 1 pound fusilli pasta
- 12 * 12 ounces tomatoes, coarsely chopped
- 8 * 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
- 1 * 1 cup (packed) fresh basil leaves, thinly sliced
- 1 * 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 1/2 * 1/2 cup minced pitted oil-cured black olives
Michael Symon's Roasted Carrots with Feta and Mint
By Shash
Preheat to 450 In a mixing bowl add carrots and toss with honey, vinegar, cumin seeds and 1 tablepsoon of olive ...
- 1 1/2 Lb Carrots (cut into 2-inch chunks at a bias)
- 1 teapsoon Honey
- 2 tablepsoons Sherry Vinegar
- 1 tablepsoon Toasted Whole Cumin Seeds
- 1 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Extra Virgin Olive Oil
- Kosher Salt and Freshly Ground Black Pepper
- Dressing
- 1/4 cup Extra Virgin Olive Oil
- 1 Orange (Zest and Juice)
- 1/4 cup Mint (leaves only)
- 1 tablepsoon Sherry Vinegar
- 1 tablepsoon Honey
- 1 Shallot (thinly sliced)
- 1/4 cup Slivered Almonds
- Kosher Salt
Creamy Cucumber Salad
By Shash
Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl
- 4 * 4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
- 2 * 2 small red onions, thinly sliced in half rounds
- * Kosher salt
- 4 * 4 cups (32 ounces) plain whole-milk yogurt
- 1 * 1 cup (8 ounces) sour cream
- 2 * 2 tablespoons champagne vinegar or white wine vinegar
- 1/2 * 1/2 cup minced fresh dill
- 1 1/2 * 1 1/2 teaspoons freshly ground black pepper
Creamy Polenta
By Shash
In a large saucepan, bring the water, milk and butter to a boil
- 4 * 4 cups water, plus more as needed
- 4 * 4 cups milk, plus more as needed
- 3 * 3 tablespoons butter
- 2 * 2 teaspoons salt
- 2 * 2 cups polenta
- 1/2 * 1/2 cup creme fraiche
- 1/3 * 1/3 cup Parmigiano-Reggiano
Pancetta and Herb Brussels Sprouts
By Shash
Preheat the oven to 350 degrees F
- # 3 tablespoons extra-virgin olive oil
- # 1/4 cup diced pancetta
- # 1 pound peeled Brussels sprouts, quartered
- # 1 tablespoon freshly chopped thyme leaves
- # Salt and coarsely ground black peppe
Cannoli Filling Recipe with Mascarpone
By Shash
* Mix filling ingredients together
- ¾ cup whole milk ricotta cheese (drained overnight w/ cheesecloth & squeezed dry)
- ¾ cup mascarpone cheese
- ¼ cup powdered sugar
- ½ tsp vanilla or Grand Marnier
- ½ tsp ground cinnamon
- pinch of salt