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Recipes
Rosemary-Lemon Grilled Ahi
By Shash
To make the marinade: Preheat broiler
- For the marinade:
- 6 * 6 lemons, cut in 1/2
- * Salt and freshly ground black pepper
- 2 * 2 teaspoons finely chopped garlic
- 2/3 * 2/3 cup extra-virgin olive oil
- 1/3 * 1/3 cup fresh rosemary leaves, chopped
- For the skewers:
- 4 * 4 rosemary sprigs (about 6 to 8 inches long) or wood or metal skewers
- 4 * 4 center-cut ahi tuna steaks (about 5 ounces each), cut into blocks 3/4 to 1-inch thick
- * Salt and freshly ground black pepper
Roasted Sausages and Grapes
By Shash
Preheat the oven to 500 degrees
- 1 1/2 pounds Italian hot sausage
- 1 1/2 pounds Italian sweet sausage
- 3 tablespoons unsalted butter
- 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
- 2 to 4 tablespoons dry red wine, preferably Chianti
- 3 tablespoons balsamic vinegar
- Fresh Foccaccia or Ciabatta bread, to serve
- Can be served over pasta or rice, if desired.
Bailey's Irish Cream Tiramisu
By Shash
This lowfat version of Tiramisu has an Irish Cream flavor
- COFFEE BEANS, 1/2 cup ground
- WATER, 1 3/4 cups
- BAILEY'S IRISH CREAM, 1/4 cup
- MASCARPONE CHEESE, 1/2 cup
- FAT-FREE CREAM CHEESE, 8 ounces, softened
- BROWN SUGAR, 1/3 cup, packed
- GRANULATED SUGAR, 1/4 cup
- LADYFINGERS, 24
- UNSWEETENED COCOA POWDER, 2 teaspoons
Chorizo Creamed Corm
By Shash
In large saute pan cook down chorizo until crispy, then strain and reserve oil
- 3/4 Lb. Spanish Chorizo Diced
- 1 Large Shallot Minced
- 1 Garlic Clove Minced
- 3 Chipotle Peppers Minced
- 2 Lbs. Frozen or Fresh Corn
- 1-1/2 Cups Cream
- 1 Bunch Cilantro Finely Chopped (Optional)
- 1 Tblsp Honey
- 1 Package Boursin Cheese
- Salt & Pepper to Taste
Ginger-Poached Salmon
By Shash
Zest and squeeze the juice of one orange
- 1 Large Orange
- 1-1/2 Cups Low-Sodium Chicken Broth
- 2 Teaspoons Finely Grated Fresh Ginger Root
- 2 Teaspoons Finely Chopped Pickled Ginger
- 2 Tablespoons Honey
- 1 Lb. Salmon Fillets
- 1-2 Tablespoons Unsalted Butter
Moroccan Chicken Tajine
By Shash
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil
- 6 cloves garlic, peeled and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon sweet paprika
- 1 tablespoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large Spanish onion, grated (about 1 cup)
- 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
- 1 to 2 preserved lemons, depending on size
- 8 chicken thighs, with bone and skin
- Stems from the parsley and cilantro, tied with twine
- 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
- 1 cup pitted green Moroccan or Greek olives
- 1/2 bunch Italian parsley, about 1/4 cup chopped
- 1/2 bunch cilantro, about 1/4 cup chopped
Stuffed Cabbage
By Shash
For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes,...
- For the filling:
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 (28-ounce) cans crushed tomatoes and their juice
- 1/4 cup red wine vinegar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup raisins
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 large head Savoy or green cabbage, including outer leaves
- 2 1/2 pounds ground chuck
- 3 extra-large eggs, lightly beaten
- 1/2 cup finely chopped yellow onions
- 1/2 cup plain dried breadcrumbs
- 1/2 cup uncooked white rice
- 1 teaspoon minced fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Wild Mushroom and Spinach Stuffing
By Shash
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat
- # 3/4 cup (1 1/2 sticks) unsalted butter, divided
- # 1 tablespoon olive oil
- # 1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
- # 3 cups chopped onions (about 1 pound)
- # 2 cups chopped celery (4 to 5 stalks)
- # 1/4 cup chopped fresh Italian parsley
- # 2 tablespoons chopped fresh sage
- # 2 tablespoons chopped fresh thyme
- # 1 5-ounce container or bag baby spinach leaves
- # 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
- # 2 large eggs
- # 1 1/2 teaspoons fine sea salt
- # 1 teaspoon coarsely ground black pepper
- # 1 cup (or more) low-salt chicken broth
Beef Wellington (Ultimate)
By Shash
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped
- For the Duxelles:
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- For the Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
Balsamic Soaked Bacon Wrapped Scallops
By Shash
Heat a slotted broiler pan in a preheated 450 degrees F oven
- 6 * 6 very large sea scallops
- 1/4 * 1/4 cup aged balsamic vinegar
- 1 * 1 tablespoon dark brown sugar
- 1 * 1 clove garlic, crushed
- 1/2 * 1/2-inch ginger, thinly sliced
- 12 * 12 slices pepper bacon, halved
- 1 * 1 (8-ounce) can sliced water chestnuts, drained
- * Toothpicks