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Recipes
Easy Sticky Buns
By Shash
Preheat the oven to 400 degrees F
- For the filling:
- 12 * 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 * 1/3 cup light brown sugar, lightly packed
- 1/2 * 1/2 cup pecans, chopped in very large pieces
- 1 * 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- nocoupons
- 2 * 2 tablespoons unsalted butter, melted and cooled
- 2/3 * 2/3 cup light brown sugar, lightly packed
- 3 * 3 teaspoons ground cinnamon
- 1 * 1 cup raisins
Engagement Roast Chicken
By Shash
Preheat the oven to 425 degrees F
- 1 * 1 (4 to 5 pound) roasting chicken
- * Kosher salt and freshly ground black pepper
- 2 * 2 lemons
- 1 * 1 whole head garlic, cut in 1/2 crosswise
- * Good olive oil
- 2 * 2 Spanish onions, peeled and thickly sliced
- 1/2 * 1/2 cup dry white wine
- 1/2 * 1/2 cup chicken stock, preferably homemade
- 1 * 1 tablespoon all-purpose flour
Chocolate S'more Pie
By Shash
Make chocolate cream filling: Make graham cracker crumb crust and reserve
- For crust
- 1 * 1 graham cracker crumb crust , baked and cooled completely
- For chocolate cream filling
- 7 * 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
- 1 * 1 cup heavy cream
- 1 * 1 large egg, at room temperature for 30 minutes
- For marshmallow topping
- 1 * 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
- 1/2 * 1/2 cup cold water
- 3/4 * 3/4 cup sugar
- 1/4 * 1/4 cup light corn syrup
- 1/2 * 1/2 teaspoon vanilla
- * Vegetable oil for greasing
- * Special equipment: a candy thermometer
Filet Mignon Roast with Roasted Winter Vegetables
By Shash
Cook's Note: You can use any combination of the vegetables or whatever looks good at the market
- Vegetables:
- 2 cups crimini mushroom, cleaned and stemmed
- 1 1/2 pounds fingerling potatoes, halved
- 2 large parsnips, peeled and chopped
- 1 butternut squash, peeled and chopped
- 2 yams, peeled and chopped
- 1 pound mini carrots, well cleaned
- 2 bunches mini beets, scrubbed, tops trimmed and halved
- 2 red onions, quartered
- 1 head of garlic, cloves separated and peeled
- 3 tablespoons olive oil
- 2 tablespoons minced fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
- Roast:
- 2 tablespoons olive oil
- 4 tablespoons stone-ground mustard
- 6 cloves garlic, minced
- 3 tablespoons minced rosemary leaves
- 2 tablespoons freshly ground black pepper
- 1 (6-pound) whole beef tenderloin (filet mignon)
- Kosher salt
Perfect Lobster Tails
By Shash
Place lobster tail, hard side up, on broiler pan
- Mixture to baste:
- Med. lobster tail, one per serving
- 1/2 lb. butter, melted
- 1/4 c. lemon juice
- Salt and pepper, to taste
- 2 tbsp. parsley flakes
- Paprika
Lemon Chicken Scaloppine (TGI Friday's Recipe)
By Shash
Combine flour, salt and pepper for a seasoned flour and mix well
- 1 Cup All Purpose Flour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Slice Cooked Extra Crispy Bacon, Prosciutto or Pancetta
- 3 Tablespoon Olive Oil
- 1 Boneless, skinless Chicken Breast sliced into approx 2 ounce scaloppine pieces
- 1 Tablespoon Capers
- 1 Large Clove Minced Garlic
- 1/2 Cup White Wine
- 1 Medium Lemon, cut in half
- 1 Dash of Tabasco
- 1 Tablespoon Butter
- 5 Oz. Angel Hair Pasta
- S&P To taste
Mustard-Roasted Fish
By Shash
Preheat the oven to 425 degrees F
- 4 * 4 (8-ounce) fish fillets such as red snapper, halibut or sea bass
- * Kosher salt and freshly ground black pepper
- 8 * 8 ounces creme fraiche
- 3 * 3 tablespoons Dijon mustard
- 1 * 1 tablespoon whole-grain mustard
- 2 * 2 tablespoons minced shallots
- 2 * 2 teaspoons drained capers
Angel Food Cake with Blackberries & Marscapone
By Shash
Place berries in a medium bowl and tear in the mint
- 1 Pint Blackberries
- 10 Fresh Mint Leaves
- 1-1/2 Cups Dry Rose Wine
- 2 Tablespoons Honey
- Juice of 1 Orange
- 1 Pint Mascarpone
- 2 Grinds Fresh Black Pepper
- 1 Angel Food Cake
Tartar Sauce
By Shash
Place all the ingredients in a food processor or mini-chopper and pulse several times until the pickles are finely ...
- 1/2 Cup Mayonnaise
- 2 Tablespoons small-diced pickles or cornichons
- 1 Tablespoon Champagne or White Wine Vinegar
- 1 Tablespoon Capers
- 1 Teaspoon course-grain mustard
- Pinch Kosher Salt
- Pinch of freshly ground black pepper
Chicken Cacciatore
By Shash
Heat 2 tablespoons of the oil in a large Dutch oven over high heat
- 2 to 3 * 2 to 3 tablespoons olive oil
- 1 * 1 (3-pound) chicken cut into eighths
- * Salt and freshly ground black pepper
- 1 * 1 pound cremini mushrooms, quartered
- 1 * 1 large red onion, halved and thinly sliced
- 1 * 1 large yellow bell pepper, thinly julienned
- 1 * 1 serrano or jalapeno chile, finely diced
- 3 * 3 cloves garlic, thinly sliced
- 1/4 * 1/4 teaspoon red chili flakes
- 1/2 * 1/2 cup dry red wine
- 1 * 1 cup low-sodium canned chicken broth
- 1 * 1 (15-ounce) can diced tomatoes and their juices
- 3 * 3 sprigs fresh rosemary
- 2 * 2 tablespoons aged balsamic vinegar or capers
- 3 * 3 tablespoons chopped fresh basil leaves
- 1 * 1 pound spaghetti (size 8 or 9) cooked al dente
- * Basil sprigs
- * Freshly grated Parmigiano-Reggiano