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Recipes
Truffles
By Shash
Chop the chocolates finely with a sharp knife
- 1/2 pound good bittersweet chocolate such as Lindt
- 1/2 pound good semisweet chocolate such as Ghiradelli
- 1 cup heavy cream
- 2 tablespoons Grand Marnier, optional
- 1 tablespoon prepared coffee
- 1/2 teaspoon good vanilla extract
- Confectioners' sugar
- Cocoa powder
Roast Chicken with Rosemary on an Onion Bed with Smashed Butternut Squash and Potatoes
By Shash
Heat oven to 450ºF. Heat a cast-iron skillet over medium-high heat with 2 tablespoons EVOO, 2 turns of the pan
- 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 4 medium onions, quartered with root attached
- 4 small pieces bone-in, skin-on chicken breast
- 4 bone-in, skin-on chicken thighs
- 6 tablespoons butter, softened, divided
- 3 tablespoons rosemary, chopped
- 1 tablespoon anchovy paste
- 2 cloves garlic, finely chopped or grated
- Salt and pepper
- 4 fresh bay leaves
- 1 cup white wine or chicken stock
- 1 small butternut squash, peeled and chopped
- 2 large Russet potatoes, peeled and chopped
- Freshly grated nutmeg, to taste
- Whole milk or chicken stock, for mashing
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese, a couple of handfuls
- 1 teaspoon lemon or orange zest
- Warm bread, for mopping
- 4 bone-in, skin-on chicken thighs
Warm Wilted Winter Greens
By Shash
Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- 1/2 pint walnuts, for garnish
- 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
- 1 tablespoon grainy mustard
- Extra-virgin olive oil
- 1/2 cup pomegranate seeds, for garnish
- Parmesan shavings, for garnish
- 1 shallot, chopped, for garnish
Sesame Chicken Satay
By Shash
Preheat the oven to 350 degrees F
- 1 * 1 cup rice wine vinegar
- 1 * 1 cup creamy peanut butter
- 1 * 1 cup soy sauce
- 1/4 * 1/4 cup vegetable oil
- * Sesame oil
- 1/3 * 1/3 cup sugar
- 2 * 2 tablespoons freshly grated ginger
- 25 * 25 chicken tenders, halved on the bias
- 1/2 * 1/2 cup chopped scallions plus 2 tablespoons, for garnish
- 1/2 * 1/2 cup chopped cilantro leaves
- 1/4 * 1/4 cup black sesame seeds, for garnish
- 1 * 1 tablespoon cilantro, chopped for garnish
- * Special Equipment: 6-inch bamboo skewers
Chicken Pot Pie
By Shash
Preheat the oven to 350 degrees F
- For the pastry:
- 3 * 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 * 3 tablespoons olive oil
- * Kosher salt
- * Freshly ground black pepper
- 5 * 5 cups chicken stock, preferably homemade
- 2 * 2 chicken bouillon cubes
- 12 * 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 * 2 cups yellow onions, chopped (2 onions)
- 3/4 * 3/4 cup all-purpose flour
- 1/4 * 1/4 cup heavy cream
- 2 * 2 cups medium-diced carrots, blanched for 2 minutes
- 1 * 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 * 1 1/2 cups frozen small whole onions
- 1/2 * 1/2 cup minced fresh parsley leaves
- *
- nocoupons
- 3 * 3 cups all-purpose flour
- 1 1/2 * 1 1/2 teaspoons kosher salt
- 1 * 1 teaspoon baking powder
- 1/2 * 1/2 cup vegetable shortening
- 1/4 * 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 * 1/2 to 2/3 cup ice water
- 1 * 1 egg beaten with 1 tablespoon water, for egg wash
- * Flaked sea salt and cracked black pepper
Creamy Gorgonzola Salad Dressing
By Shash
Blend all ingredients together until creamy
- 1 Cup Olive Oil
- 1 Hard Boiled Egg
- 1 Large Clove Garlic
- 1/3 Cup Gorgonzola or Blue Cheese
- 1 Teaspoon Sea or Kosher Salt
Sweet Potatoes with Stilton and Walnuts
By Shash
Preheat oven to 400°
- 2 tablespoons sugar
- 1/2 cup walnut halves
- 4 pounds sweet potatoes (about 8–10 medium), peeled, sliced on a diagonal 1/2” thick
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 large shallot, finely chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons walnut oil or olive oil
- Vegetable oil (for frying; about 1/2 cup)
- 12 fresh sage leaves
- 4 oz. Stilton cheese, shaved
Rocco DiSpirito's Mother's Meatballs and Marinara
By Shash
1. In a large saucepan cook the garlic and onion in olive oil over medium-low heat until garlic is tender and onion...
- For the marinara
- 3 cloves garlic, crushed
- 1/2 yellow onion, peeled and finely chopped
- 3 tablespoons Bertolli® extra-virgin olive oil
- Crushed red pepper
- 2 28–ounce cans tomato puree
- 1 28-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 teaspoon sugar
- Salt
- For the meatballs and spaghetti
- 1/3 cup chicken broth
- 1/4 cup yellow onion
- 1 clove garlic, peeled
- 1/2 cup torn flat-leaf parsley
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/3 cup plain dry bread crumbs
- 2 eggs, lightly beaten
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- Bertolli® extra-virgin olive oil
- 6 cups Mama's Marinara or your favorite marinara
- 1 pound dried spaghetti
Ginger-Poached Salmon
By Shash
Bring all ingredients, except the butter, to a simmer in a non-stick skillet
- 2 Salmon Fillets
- 1 cup white wine
- 1 cup chicken or vegetable broth
- 2 Tbsp lemon juice
- 1-2 Tbsp ginger, grated
- 1 Tbsp butter
Butterscotch Cheesecake With Chocolate Drizzle Recipe
By Shash
Prepare crust (see below)
- ***GRAHAM CRACKER CRUST***
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons melted butter or margarine
- ***FILLING***
- 3 packages (8 oz. size) cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 package (10-oz. size) butterscotch chips
- 2 tablespoons milk
- 4 eggs
- ***CHOCOLATE DRIZZLE***
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon shortening