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Recipes
Lemon-Lime Pasta
By Shash
Make the beurre blanc by reducing the champagne and shallots by half
- 1 Lb. Fresh Angel Hair Pasta
- 2-3 Shallots, chopped
- 1 Cup Champagne
- 1/2 Lb. Unsalted Butter
- Salt & Pepper
- 1 Lemon, juiced and zested
- 1 Lime, juiced and zested
Corn and Poblano Lasagna
By Shash
Preheat the oven to 350 degrees F
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced, divided
- 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- Salt and freshly ground black pepper
- 1/2 cup thinly sliced white onion
- 1 large zucchini, thinly sliced lengthwise
- 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
- 12 (7 by 3-inch) no-boil lasagna sheets
- 2 cups shredded Oaxaca cheese, or mozzarella
Mac and Cheese Carbonara
By Shash
Preheat oven to 350 degrees F
- 1 tablespoon olive oil
- 1 -inch thick piece pancetta, cut into small dice
- 3 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 6 to 7 cups whole milk, heated
- 4 large egg yolks, lightly whisked
- 2 teaspoons finely chopped fresh thyme leaves
- 1 teaspoon cayenne pepper
- 2 cups freshly grated Asiago cheese, plus more for the top
- 1 1/2 cups Irish white Cheddar, plus more for the top
- 1 1/2 cups Mountain Valley Cheddar, plus more for the top
- 1 cup grated Fontina cheese, plus more for the top
- 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
- Salt and freshly ground black pepper
- 1 pound elbow macaroni, cooked just under al dente
- 1/2 cup coarsely chopped flat-leaf parsley
Yogurt Marinated Grilled Chicken with Harissa
By Shash
Harissa: Preheat the oven to 350 degrees F
- Harissa:
- 1/4 * 1/4 cup whole milk yogurt
- 1 * 1 (1 to 2-inch) knob fresh ginger, peeled and grated
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon red chili flakes
- * Kosher salt
- 1 * 1 whole chicken, cut in 1/2
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 lemon, halved
- * Harissa, recipe follows
- This North African condiment is one of my favorites to have on hand for those spicy moments. I love adding a dollop of this to salad dressings or sauteed vegetables.
- 2 * 2 teaspoons coriander seeds
- 1 * 1 teaspoon cumin seeds
- 1 * 1 teaspoon caraway seeds
- 2 * 2 tablespoons paprika
- 1 * 1 teaspoon red chili flakes
- 3 * 3 cloves garlic, peeled
- 1 * 1 red bell pepper, roasted, peeled and seeded
- * Sea salt
- 2 * 2 tablespoons extra-virgin olive oil, plus more to coat the top of the harissa
Shrimp and Sausage Jambalaya
By Shash
Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minut...
- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)
Ahi Marinade
By Shash
In a shallow 9 x 13 inch glass dish, prepare all of the marinade ingredients
- 1 Cup Soy Sauce
- 1/2 Cup Lemon Juice
- 2 Cloves Fresh Garlic - Crushed
- 4 Tablespoons of Extra Virgin Olive Oil
- Small Amount of Sea Salt (to taste)
- Fresh Ground Black Pepper (to taste)
Beef & Stout Pie
By Shash
For Stilton Pastry Crust: In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 ...
- Stilton Pastry:
- 7 Tbs. olive oil
- 1 lb. white button mushrooms, quartered
- 2 cups frozen pearl onions, thawed
- Salt and freshly ground pepper, to taste
- 3 1/2 lb. beef chuck roast, cut into 1-inch cubes
- 1 cup all-purpose flour
- 3 garlic cloves, minced
- 2 Tbs. tomato paste
- 2 1/2 cups Irish stout
- 1 cup beef broth
- 1 lb. carrots, cut into chunks
- 1 lb. red potatoes, cut into chunks
- 1 Tbs. finely chopped fresh thyme
- One 16-inch round Stilton pastry (see related recipe at left)
- 1 egg, beaten with 1 tsp.
- 2 1/2 cups all-purpose flour
- 2 tsp. salt
- 1 Tbs. sugar
- 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces
- 1/3 to 1/2 cup ice water
- 4 oz. Stilton cheese, crumbled
Super-Simple Pumpkin Tiramisu
By Shash
This needs to set up over night, so start one day ahead
- 1 1/2 * 1 1/2 cups chilled whipping cream
- 3/4 * 3/4 cup sugar
- 1 * 1 (8-ounce) container mascarpone cheese*
- 1 * 1 (15-ounce) can pure pumpkin
- 3/4 * 3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
- 2 * 2 (3-ounce) packages halved ladyfingers
- 1/4 * 1/4 cup rum
- 2 * 2 ounces crushed amaretti cookies*
Brisket with Carrots and Onions
By Shash
Cooking time approx 4 hours
- 6 to 7 * 6 to 7 pounds beef brisket
- 2 * 2 tablespoons kosher salt
- 2 * 2 teaspoons freshly ground black pepper
- 1 * 1 tablespoon minced garlic (4 cloves)
- 2 * 2 teaspoons dried oregano leaves
- 1 * 1 pound carrots, peeled and cut into 2-inch chunks
- 8 * 8 stalks celery, cut into 2-inch chunks
- 6 * 6 yellow onions, peeled and sliced
- 6 * 6 fresh or dried bay leaves
- 1 * 1 (46-ounce) can tomato juice
Savory Palmiers
By Shash
Lightly flour a board and carefully unfold one sheet of puff pastry
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store bought or homemade (recipe follows)
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sundried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt