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Recipes
Shrimp with Orange Chili Glaze
By Shash
Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, sriracha and salt in a blender ...
- 1 tablespoon Asian red chili paste
- 2 garlic cloves
- 1 chipotle chile in adobo sauce
- 2 pound extra-large shrimp (16 to 20-count size - shelled and deveined)
- 3 scallions (green parts only - cut into 1-inch pieces and plus extra for garnish
- 1/2 cup freshly squeezed orange juice (about 2 oranges)
- 1/2 cup fresh cilantro
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup sriracha hot sauce (or to taste)
- zest of 1/2 orange
Hungarian Roasted Pepper and Paprika Chicken
By Shash
Roast peppers under broiler with oven door slightly ajar to allow steam to escape
- 2 red bell peppers
- 1 hot cherry or Fresno chili peppers
- 1 small onion, peeled and coarsely chopped
- 1/4 cup flat-leaf parsley, a small handful
- 2 cloves garlic, peeled
- 2 tablespoons fresh thyme leaves
- 1 cup chicken stock
- 6 tablespoons butter, divided
- 3 tablespoons flour
- 1 cup milk
- Salt and pepper
- 1/2 cup sour cream or heavy cream
- 3 tablespoons sweet paprika
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 6 pieces boneless skinless chicken breast or 12 pieces boneless, skinless chicken thighs
- 1/2 pound Gouda, shredded
- 1 pound extra-wide egg noodles
- 1 round tablespoon poppy seeds
- 1/4 cup chives, finely chopped
Provencal Chicken Breasts with Rosemary Orzo
By Shash
Chicken: Pat chicken dry with paper towels and season with salt and pepper
- Chicken:
- 3 * 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 cup dry white wine
- 2 * 2 large garlic cloves, minced
- * white part of 4 leeks, halved lengthwise, sliced 1/4 inch thick crosswise, washed well, and drained
- 2 * 2 cups chicken broth
- * a 28-to-32 ounce can whole tomatoes, drained and chopped
- 1 * 1 teaspoon freshly grated orange zest
- 1 * 1 cup drained Niçoise or Kalamata olives
- Rosemary Orzo:
- 1 * 1 pound orzo (rice-shaped pasta)
- 3 * 3 tablespoons extra-virgin olive oil
- 1 * 1 tablespoon finely chopped fresh rosemary leaves
Bay Scallop Gratin
By Shash
Preheat the oven to 425 degrees F
- 6 * 6 tablespoons unsalted butter, at room temperature
- 6 * 6 large garlic cloves, minced
- 2 * 2 medium shallots, minced
- 2 * 2 ounces thinly sliced prosciutto di Parma, minced
- 4 * 4 tablespoons minced fresh parsley, plus extra for garnish
- 2 * 2 tablespoons freshly squeezed lemon juice
- 2 * 2 tablespoons Pernod
- 2 * 2 teaspoons kosher salt
- 1 * 1 teaspoon freshly ground black pepper
- 6 * 6 tablespoons good olive oil
- 1/2 * 1/2 cup panko
- 6 * 6 tablespoons dry white wine
- 2 * 2 pound fresh bay scallops
- * Lemon, for garnish
Pumpkin Ravioli with Sage Brown Butter Sauce
By Shash
Changes I would make: 1. Use less pumpkin in each ravioli 2
- for the sage brown butter sauce:
- 1 cup pumpkin or squash puree
- 1 cup ricotta cheese (use fresh if you've got it, otherwise drain the storebought cheese in cheesecloth for an hour)
- 1 Tbsp butter
- 2 tsp basalmic vinegar
- 1 Tbsp dark molasses
- 1 Tbsp grated Parmesan cheese
- .25 tsp freshly grated nutmeg
- sea salt
- freshly ground pepper
- wonton wrappers
- 4 Tbsp butter
- 6 diced sage leaves
- 4 large whole sage leaves, for garnish
Lemon Basmati Rice
By Shash
Heat oil in a small non-stick skillet over medium heat
- 1 Tablespoon Canola Oil
- 1/2 Cup Basmati Rice
- 2 Tablespoons Fresh Lemon Juice
- 1/4 Piece of Fresh Ginger
- 1 Cup, low sodium chicken broth
- 1 Cup frozen peas (Optional)
- Salt & Pepper to taste
Thyme & Marsala Sauce (For Beef)
By Shash
For the sauce: Combine any juices from the rested meat with the broth, marsala, arrowroot and thyme in a medium sau...
- 2 cups low-sodium beef broth
- 1 cup sweet marsala
- 3 tablespoons arrowroot
- 1 tablespoon chopped fresh thyme
- 3 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Roast Duck
By Shash
Preheat oven to 425. After 15-20 minutes of cooking, lower temp to 350
- 1 (5-1/2 Lb.) Duckling
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Onion, sliced
- 1 Cup Currant Jelly
- 1 Tablespoon Lemon Juice
Orzo Salad
By Shash
Bring a large pot of salted water to a boil
- 1 1/2 * 1 1/2 cups acini di pepe pasta, or any small pasta such as orzo
- 1/2 * 1/2 cup extra-virgin olive oil
- 1/2 * 1/2 cup red wine vinegar
- 2 * 2 teaspoons kosher salt
- 1 * 1 cup red grape tomatoes, halved
- 1 * 1 cup yellow grape tomatoes, halved
- 1/2 * 1/2 cup pine nuts, toasted
- 1 * 1 cup finely sliced radicchio
- 1/2 * 1/2 cup finely diced red onion
- 1 1/2 * 1 1/2 cups basil leaves, torn into large pieces
- 1 * 1 cup crumbled feta cheese
Roasted Tomato Caprese Salad
By Shash
Preheat the oven to 275 degrees F
- 12 * 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 * 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 * 1 1/2 tablespoons balsamic vinegar
- 2 * 2 large garlic cloves, minced
- 2 * 2 teaspoons sugar
- * Kosher salt and freshly ground black pepper
- 16 * 16 ounces fresh salted mozzarella
- 12 * 12 fresh basil leaves, julienned