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Recipes
Antipasto Salad
By Shash
Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper
- Red Wine Vinaigrette:
- 1 * 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
- 1/4 * 1/4 cup red wine vinegar
- 1 * 1 clove garlic
- 1 * 1 teaspoon Dijon mustard
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 3/4 * 3/4 cup extra-virgin olive oil
- *
- Antipasto Salad:
- 1 * 1 pound fusilli pasta
- 1/2 * 1/2 cup hard salami, cut into strips (about 3 ounces)
- 1/2 * 1/2 cup smoked turkey, cut into strips (about 3 ounces)
- 1/4 * 1/4 cup provolone cheese, cut into strips
- 1/4 * 1/4 cup grated Asiago cheese
- 2 * 2 tablespoons green olives, halved and pitted
- 2 * 2 tablespoons roasted red peppers, cut into strips
- 1/4 * 1/4 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
Rosemary Jus
By Shash
Heat the oil in a small saucepan over medium-high heat
- 2 teaspoons olive oil
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups lamb stock, veal stock, or reduced chicken stock
Chili's Boneless Buffalo Wings
By Shash
1. 1 Combine flour, salt, peppers and paprika in a medium bowl
- 1 * 1 cup all-purpose flour
- 2 * 2 teaspoons salt
- 1/2 * 1/2 teaspoon black pepper
- 1/4 * 1/4 teaspoon cayenne pepper
- 1/4 * 1/4 teaspoon paprika
- 1 * 1 egg
- 1 * 1 cup milk
- 2 * 2 chicken breast fillets
- 4-6 * 4-6 cups vegetable oil
- 1/4 * 1/4 cup hot sauce (Crystal or Frank's Louisiana)
- 1 * 1 tablespoon margarine
- On the side
- * bleu cheese salad dressing (for dipping)
- * celery rib
Oven-Roasted Sea Bass with Ginger and Lime Sauce
By Shash
Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl
- 2 * 2 tablespoons fresh lime juice
- 1 1/2 * 1 1/2 tablespoons soy sauce
- 1 * 1 tablespoon chopped fresh cilantro
- 1 * 1 tablespoon chopped peeled fresh ginger
- 1 * 1 tablespoon minced shallot
- 5 * 5 teaspoons light or regular olive oil
- 2 * 2 6-ounce sea bass fillets (each about 3/4 inch thick)
French Chocolate Truffles
By Shash
Batter (Ganache): 1. Break chocolate into small pieces and put in a large bowl
- 1 cup Crème Fraîche (or heavy cream)
- 14 oz. Dark Chocolate (use very high quality, 70% cocoa, chocolate - or very high quality unsweetened baking chocolate.)
- 8 oz. Additional Dark Chocolate
- 11/2 cups Cocoa Powder (the highest quality you can find)
- 3 tbsp. Butter (optional)
Penne with Lobster & Bacon
By Shash
Bring a large pot of salted water to a boil
- Kosher salt
- Two 4-ounce lobster tails
- 1 pound whole wheat penne pasta
- 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
- 4 cloves garlic, minced
- One 14 1/2-ounce can diced tomatoes
- 3/4 cup clam juice
- 3/4 cup heavy cream
- 1 cup chopped fresh basil
- Freshly ground pepper
- 1 pound large shrimp, peeled and deveined
Spinach Gruyere Puff Pastry
By Shash
Preheat oven to 350 degrees F
- 1 * 1 (10-ounce) package frozen chopped spinach, thawed
- 4 * 4 tablespoons butter, divided
- 1 * 1 cup sliced fresh mushrooms
- 4 * 4 ounces Gruyere cheese, grated
- 1 * 1 (17 1/2-ounce) package frozen puff pastry sheets, thawed
Poached Shrimp with Toasted Sesame-Ginger Sauce
By Shash
Have ready a large bowl filled halfway with ice water
- 2 * 2 lb. jumbo shrimp, in the shell
- 1 * 1 tsp. soy sauce
- 1 * 1 Tbs. honey
- 1 * 1 tsp. peanut oil
- 1/2 * 1/2 cup sesame seeds
- 2 * 2 Tbs. peeled and coarsely chopped fresh ginger
- 1/2 * 1/2 cup rice wine vinegar
- 1/2 * 1/2 cup sugar
- 1/4 * 1/4 tsp. dried red chili flakes
- 2 * 2 tsp. fish sauce
- 1 * 1 Tbs. chopped fresh cilantro
- * Salt and freshly ground pepper, to taste
Cheese Stuffed Bread
By Shash
1. Cut a hole into the top of the bread and remove some of the dough in the center but save the round cut from the ...
- 1 - 1 Lb. Round Loaf of Sour Dough or other Crusty Bread
- 1/2 Lb. Monterey Jack or White Cheddar Cheese - Shredded
- 1/2 Lb. Provolone or Fontina Cheese - Shredded
- 1/4 Lb Smoked Mozzarella Cheese - Shredded
- Garlic Infused Olive Oil
- 1-2 Minced Garlic Cloves
- 3-4 Thinly Sliced Scallions
- Butter
Lamb Sausage in Puff Pastry
By Shash
Preheat the oven to 400 degrees F
- 1 * 1 pound fresh lamb sausage, 1/2-inch thick
- 2 * 2 sheets commercial puff pastry, thawed
- 2 * 2 tablespoons Dijon mustard, plus extra for serving
- 1 * 1 egg, beaten with 1 tablespoon water or milk, for egg wash