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Recipes
Prosciutto-Wrapped Chicken Stuffed with Herb Ricotta
By Shash
Preheat oven to 400ºF. In a bowl, season the ricotta with salt and pepper
- 1/2 cup ricotta
- Salt and pepper
- 3 tablespoons grated Parmigiano-Reggiano
- 1 small clove garlic, grated or chopped
- 1 tablespoon finely chopped flat-leaf parsley
- A few leaves basil, chopped
- A couple sprigs fresh thyme, finely chopped
- 4 small pieces skinless, boneless chicken breast, butterflied
- EVOO – Extra Virgin Olive Oil, for drizzling
- 4 thin slices prosciutto di Parma
- A splash of white wine
- 1 tablespoon butter
Turkey Scallopini with Capers and Lemon
By Shash
Serve steamed rice with this dish to sop up all the garlicky sauce
- 1 1/2 * 1 1/2 pound (1/4-inch-thick) sliced raw turkey cutlets
- 1/2 * 1/2 cup all-purpose flour
- 4 * 4 tablespoons olive oil
- 2 * 2 garlic cloves, minced
- 1 * 1 cup chicken broth
- 1 to 1 1/2 * 1 to 1 1/2 tablespoons fresh lemon juice
- 2 * 2 tablespoons capers, rinsed
- 2 * 2 tablespoons chopped fresh flat-leaf parsley
Double Chocolate Malted Tart
By Shash
Melt 6 tablespoons of the butter
- 8 * 8 tablespoons (1 stick) unsalted butter
- 1 1/2 * 1 1/2 cups chocolate wafer cookies crumbs (recommended: Nabisco Famous Wafers)
- 11 * 11 ounces milk chocolate, finely chopped
- 2/3 * 2/3 cup heavy cream
- 1/3 * 1/3 cup malted powder (recommended: Carnation Malted Milk)
Cabernet Short Ribs with Parmesan Polenta
By Shash
1. Sprinkle ribs with salt and pepper
- Ribs:
- 16 (3-ounce) bone-in beef short ribs, trimmed
- 5/8 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil, divided
- 1 cup chopped onion
- 3/4 cup chopped shallots
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 6 garlic cloves, sliced
- 1 rosemary sprig
- 2 1/2 cups cabernet sauvignon or other dry red wine
- 1 1/4 cups lower-sodium beef broth
- 1 teaspoon all-purpose flour
- 2 teaspoons water
- 1 tablespoon balsamic vinegar
- Gremolata:
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon grated lemon rind
- 1 garlic clove, minced
- Polenta:
- 3 cups fat-free milk
- 1 cup water
- 5/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup quick-cooking polenta
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
Braised Brisket
By Shash
Preheat oven to 300°
- 1 5-pound beef brisket, preferably flat-cut, halved crosswise
- 2 tablespoons kosher salt
- 1 dried ancho chile
- 1 cup all-purpose flour
- 4 tablespoons olive oil, divided
- 10 garlic cloves
- 2 cups hot coffee
- 2 cups tomato juice
- 1/2 cup dry red wine
- 1/4 cup balsamic vinegar
- 1/4 cup fresh lime juice
- 1/4 cup reduced-sodium soy sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- Chopped flat-leaf parsley
- Finely grated lemon zest
Roasted Shrimp Cocktail
By Shash
Preheat the oven to 400 degrees F
- For the shrimp:
- 2 pounds (12 to 15-count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the sauce:
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
Peanut Butter Candy Bars
By Shash
1. Grease a 10x15 inch pan
- 1 1/2 cups margarine, melted
- 2 cups peanut butter
- 4 1/2 cups confectioners' sugar
- 2 cups graham cracker crumbs
- 1/2 cup margarine
- 2 cups semisweet chocolate chips
Corn Risotto
By Shash
Puree corn in blender or food processor
- 4 Ears of Fresh Corn (taken off cob) or 1 Bag Frozen Corn
- 1/4 Cup Butter
- 2 Shallots, chopped
- 1 Cup Arborio Rice
- 1/4 Cup Dry White Wine
- 3-4 Cups Chicken or Vegetable Stock
- 1/3 Cup Fresh Parmesan, grated
Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy
By Shash
Preheat oven to 400 degrees F
- 1 1/2 * 1 1/2 pounds ground veal
- 1 * 1 pound ground beef
- * Salt and pepper
- 2 * 2 cloves garlic, grated or minced
- 1 * 1 large egg, plus 1 egg yolk
- 2 * 2 handfuls grated Parmigiano-Reggiano
- 2 * 2 handfuls plain bread crumbs
- 3 * 3 tablespoons sliced or finely chopped sage leaves
- 3 * 3 tablespoons extra-virgin olive oil
- 8 * 8 ounces Gorgonzola
- 1 * 1 tablespoon butter
- 2 * 2 fresh bay leaves
- 1 * 1 onion, finely chopped
- 1 * 1 cup chicken stock
- 1 * 1 (15-ounce) can crushed tomatoes
- 1/2 * 1/2 cup cream
Low Country Shrimp & Corn Chowder
By Shash
Per serving: Calories 384; Fat 11 g (Saturated 6 g); Cholesterol 200 mg; Sodium 280 mg; Carbohydrate 41 g; Fiber 3
- 2 tablespoons unsalted butter
- 1 bunch scallions, thinly sliced (white and green parts separated)
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon Old Bay Seasoning
- 2 cups reduced-fat (2 percent) milk
- 1/2 cup long-grain white rice
- 1 1/4 cups corn kernels (from 2 ears corn)
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground pepper
- 1 tablespoon dry sherry (optional)