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Recipes
Halibut with Balsamic Glaze
By Shash
Whisk the vinegar, honey, oil, and garlic in a bowl
- 1/2 * 1/2 cup balsamic vinegar
- 2 to 3 * 2 to 3 tablespoons honey, depending how sweet you want it
- 3 * 3 tablespoons olive oil
- 2 * 2 garlic cloves, minced
- 4 * 4 (6-ounce) halibut fillets
- * Nonstick cooking spray
Crab Cakes
By Shash
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, ho...
- 2 * 2 tablespoons unsalted butter
- 2 * 2 tablespoons olive oil
- 3/4 * 3/4 cup small diced red onion (1 small onion)
- 1 1/2 * 1 1/2 cups small diced celery (4 stalks)
- 1/2 * 1/2 cup small diced red bell pepper (1 small pepper)
- 1/2 * 1/2 cup small diced yellow bell pepper (1 small pepper)
- 1/4 * 1/4 cup minced fresh flat-leaf parsley
- 1 * 1 tablespoon capers, drained
- 1/4 * 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
- 1/2 * 1/2 teaspoon Worcestershire sauce
- 1 1/2 * 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 1/2 * 1/2 teaspoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/2 * 1/2 pound lump crabmeat, drained and picked to remove shells
- 1/2 * 1/2 cup plain dry bread crumbs
- 1/2 * 1/2 cup good mayonnaise
- 2 * 2 teaspoons Dijon mustard
- 2 * 2 extra-large eggs, lightly beaten
- * For frying
- 4 * 4 tablespoons unsalted butter
- 1/4 * 1/4 cup olive oil
Blended Cherry Mojitos
By Shash
Lime Simple Syrup: In a small saucepan, combine the sugar, water, and lime zest over medium heat
- * 1 pound bag frozen pitted cherries
- 2 * 2 cups crushed ice, plus extra to serve
- 1/2 * 1/2 cup packed fresh mint leaves
- 1/3 * 1/3 cup fresh lime juice (about 3 limes)
- 1 * 1 cup citrus flavored rum
- 1 2/3 * 1 2/3 cups Lime Simple Syrup, recipe follows
- * Lime wedges and fresh cherries, for garnish
- Lime Simple Syrup
- 2 * 2 cups sugar
- 1 * 1 cup water
- 3 * 3 limes, zested
Beurre Blanc
By Shash
Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and re...
- 1/4 * 1/4 cup dry white wine
- 1/4 * 1/4 cup white-wine vinegar
- 2 * 2 tablespoons finely chopped shallot
- 1/3 * 1/3 cup heavy cream
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon white pepper, or to taste
- 2 * 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled
Turkey Osso Buco with Parsley and Rosemary Gremolata
By Shash
For the Turkey Osso Bucco: Preheat the oven to 375 degrees F
- Turkey Osso Bucco:
- # 1/2 breast of turkey (cut into 3 pieces, preferably by the butcher)
- # 2 turkey thighs
- # Salt and freshly ground black pepper
- # 1/3 cup all-purpose flour, for dredging
- # 1/2 cup vegetable oil
- # 1 small onion, finely diced
- # 1 carrot, finely diced
- # 1 celery stalk, finely diced
- # 1 tablespoon tomato paste
- # 1 cup dry white wine
- # 4 cups reduce-sodium chicken broth
- # 1 large sprig fresh rosemary
- # 2 large sprigs fresh thyme
- # 2 bay leaves
- # 2 whole cloves
- Gremolata:
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
- 1 * 1 lemon, zested
- 2 * 2 cloves garlic, minced
- 1 * 1 teaspoon minced rosemary leaves
- * Pinch salt
- * Pinch freshly ground black pepper
Beatty's Chocolate Cake
By Shash
Chocolate Frosting: Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water
- Chocolate Frosting:
- * Butter, for greasing the pans
- 1 3/4 * 1 3/4 cups all-purpose flour, plus more for pans
- 2 * 2 cups sugar
- 3/4 * 3/4 cups good cocoa powder
- 2 * 2 teaspoons baking soda
- 1 * 1 teaspoon baking powder
- 1 * 1 teaspoon kosher salt
- 1 * 1 cup buttermilk, shaken
- 1/2 * 1/2 cup vegetable oil
- 2 * 2 extra-large eggs, at room temperature
- 1 * 1 teaspoon pure vanilla extract
- 1 * 1 cup freshly brewed hot coffee
- 6 ounces good semisweet chocolate (recommended: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
Butternut Squash Chipotle Chili with Avocado
By Shash
In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, gar...
- 1 medium red onion, chopped
- 2 Poblanos or red bell peppers, chopped
- 1 small butternut squash (1 1/2 pounds or less), peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 tablespoons olive oil
- ground sea salt
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 + tablespoon chopped chipotle in adobo* (start with 1/2 tablespoon and add more to taste.
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 14-ounce can diced tomatoes or fire roasted tomatoes, including the liquid**
- 4 cups cooked black beans or 2 cans, rinsed and drained
- 14-ounce can (about 2 cups) vegetable broth
- 2 Avocados from Mexico, diced
- 3 corn tortillas for crispy tortilla strips***
- cilantro (optional, for garnish)
Chorizo Creamed Corn
By Shash
In a large sauté pan cook down chorizo until crispy, then strain and reserve oil
- 3/4 lb small diced Spanish chorizo
- 1 Large shallot minced
- 1 tbsp garlic, minced
- 3 Chipotle peppers, minced
- 2 lbs (4 cups) frozen corn or fresh cooked corn
- 1 1/2 cups heavy cream
- 1 bunch cilantro finely chopped
- 1 tbsp honey
- 1 package Boursin cheese
- Salt and Pepper to taste
Roast Shrimp with Feta
By Shash
Preheat the oven to 400 degrees
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (see note)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
Pork Tenderloin with Date, Jalapeno & Cilantro Salsa
By Shash
Salsa can be made ahead of time, cover and chill
- 3 Tablespoons Olive Oil (1 T for cooking & 2 T for Salsa)
- 1 Pork Tenderloin (1-1/2 - 2 Lbs.)
- Kosher Salt
- Freshly Ground Pepper
- 2/3 Cup Medjool Dates, chopped
- Chopped Jalapeno, to taste
- 2 Tablespoons Fresh Orange Juice
- 3 Tablespoons Chopped Fresh Cilantro Leaves