Shash's profile page
Recipes
Beer in the Rear Chicken and BBQ Sauce
By Shash
Preheat oven to 400 degrees F
- Barbeque Sauce:
- 5 * 5 pound whole chicken, rinsed and patted dry
- 2 to 3 * 2 to 3 tablespoons dry rub, recipe follows
- 1 * 1 (12-ounce) can light beer
- * Barbecue Sauce, recipe follows
- 2 * 2 teaspoons salt
- 2 * 2 teaspoons sweet paprika
- 2 * 2 teaspoons brown sugar
- 1 * 1 teaspoon celery salt
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon dry mustard
- 1 * 1 teaspoon black pepper
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon garlic powder
- 1 * 1 teaspoon chili powder
- * Cayenne pepper, pinch
- Combine all ingredients together. Store in an airtight container.
- 3/4 * 3/4 cup finely chopped onion
- 2 * 2 teaspoons minced garlic
- 2 * 2 tablespoons vegetable oil
- * Salt and freshly ground black pepper
- 2 * 2 tablespoons brown sugar
- 1 * 1 teaspoon cayenne pepper
- 1/2 * 1/2 cup ketchup
- 2 * 2 tablespoons prepared yellow mustard
- 1/2 * 1/2 cup apple cider vinegar
- 2 * 2 tablespoons lemon juice
- 1/4 * 1/4 cup water
- * Dash Worcestershire sauce
4-Hour French Lamb
By Shash
Note: Before you buy the lamb, measure the diameter of your pot
- 1 * 1 (6 to 7-pound) leg of lamb (see note)
- * Good olive oil
- 1 * 1 tablespoon kosher salt
- 2 * 2 teaspoons freshly ground black pepper
- 1 * 1 (750-ml) bottle dry white wine
- 2 * 2 heads of garlic, broken apart but not peeled
- 15 * 15 large sprigs fresh rosemary
- 15 * 15 large sprigs fresh thyme
- 6 * 6 bay leaves
Butternut Squash au Gratin with Wild Mushrooms and Crispy Bacon
By Shash
Preheat oven to 350°. 2. Heat a large skillet over medium-high heat
- 1 tablespoon extra-virgin olive oil $
- 2 thinly sliced green onions
- 8 cups finely diced peeled butternut squash, divided (about 4 pounds)
- 1/2 teaspoon kosher salt, divided
- 2 center-cut bacon slices $$
- 4 ounces sliced chanterelle mushrooms
- 4 ounces sliced shiitake mushroom caps
- 1 1/2 tablespoons chopped fresh sage
- 1/4 cup unsalted beef stock (such as Swanson)
- 2 ounces Parmigiano-Reggiano cheese, grated and divided (about 1/2 cup)
- 2 tablespoons part-skim ricotta cheese
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 6 ounces oyster mushrooms, sliced
Crab-Stuffed Mushrooms
By Shash
Preheat the oven to 375 degrees F
- 1 * 1 cup crabmeat
- 1/2 * 1/2 cup cream cheese
- 1/2 * 1/2 cup fresh parsley leaves, chopped
- 1/2 * 1/2 cup green onions, chopped
- 4 * 4 tablespoons Parmesan
- * House Seasoning, recipe follows
- 2 * 2 portobello mushroom caps, or 10 white mushrooms caps
- 1/2 * 1/2 cup bread crumbs
- * Nonstick cooking spray
Cherry Mojitos for a Crowd
By Shash
In large glass or plastic pitcher, combine the mint, rum, sugar, lime juice, liqueur and cherries
- 1 Bunch Fresh Mint (Approx 1-1/2 Cups)
- 3 Cups Bacardi Limon Rum
- 2 Cups Sugar
- 2 Cups Fresh Lime Juice
- 1/4 Cup Cherry Liqueur
- 3 Cups Pitted Cherries (Frozen or Fresh)
- 2 - 10 Ounce Bottle of Club Soda
- Loads of Ice
- Fresh mint sprigs
- Cherries for Garnish (preferably with stem)
Cannoli Filling Recipe with Mascarpone
By Shash
* Mix filling ingredients together
- ¾ cup whole milk ricotta cheese (drained overnight w/ cheesecloth & squeezed dry)
- ¾ cup mascarpone cheese
- ¼ cup powdered sugar
- ½ tsp vanilla or Grand Marnier
- ½ tsp ground cinnamon
- pinch of salt
Summer Garden Pasta
By Shash
Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the p...
- 4 pints cherry tomatoes, halved
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 18 large basil leaves, julienned, plus extra for serving
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
Mixed Berry Salad
By Shash
In a medium bowl, whisk together sugar and Grand Marnier
- 2 Tablespoons Sugar
- 2 Tablespoons Grand Marnier
- 1 Lb. Strawberries (hulled & halved)
- 1 Cup Raspberries
- 1 Cup Blackberries
- 1 Cup Blueberries
- 1/4 Fresh Mint (torn in small pieces)
Bruce Paltrow's World-Famous Pancakes
By Shash
Whisk the dry ingredients together in a large bowl
- 3 cups Unbleached all-purpose flour
- 1/4 cup Plus 2 tablespoon granulated sugar
- 1 tablespoon Plus 1/2 teaspoon baking powder
- 2 teaspoon Fine salt
- 3 cups Buttermilk
- 6 tablespoon Unsalted butter (melted and cooled) plus more butter for cooking
- 1 teaspoon Pure Vanilla Extract
- 6 Organic large eggs
- Up to 1 cup milk (as needed to thin batter)
- Real Vermont maple syrup (warmed for serving)
Farmhouse Herbed Stuffing
By Shash
Makes 8 servings—about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside The beauty ...
- 8 * 8 tablespoons (1 stick) unsalted butter
- 2 * 2 medium onions, cut into 1/4-inch dice (about 3 cups)
- 6 * 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
- 1 * 1 (14-ounce) package seasoned bread stuffing cubes
- 1/3 * 1/3 cup fresh parsley, chopped
- 1 * 1 teaspoon celery salt
- 1 * 1 teaspoon dried sage, crumbled
- 1 * 1 teaspoon dried rosemary, crushed
- 1/2 * 1/2 teaspoon dried thyme, crumbled
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1 1/4 * 1 1/4 cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey