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Recipes
Wok Flashed Shrimp
By Shash
Place shrimp in a bowl of water to soak while you prepare the other ingredients
- 3/4 - 1 Lb. large shrimp, peeled and deveined
- 1 Tablespoon Corn Starch
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Fresh Black Pepper
- 1 Tablespoon Diced Fresh Ginger or 1 Teaspoon Ground Ginger
- 1 Tablespoon Canola Oil
- 5 Cloves Fresh Garlic, Crushed
Braised Short Ribs with Red Wine Demi-Glace
By Shash
***BEST RECIPE
- 5 pounds (3-inch thick cut) bone-in beef short ribs
- 1 bunch rosemary, chopped
- 1 bunch fresh thyme, chopped
- 1 bunch sage leaves, chopped
- 2 tablespoons Celtic Sea salt
- 2 tablespoons freshly ground black pepper
- 1 (750-ml) bottle Cabernet Sauvignon, Merlot or other dry red wine
- Olive oil, for searing ribs
- 1 yellow onion, medium dice
- 2 ribs celery, medium dice
- 2 carrots, peeled and medium dice
- 3 cloves garlic
- 4 quarts beef stock
- 3 bay leaves
- (In the absence of fresh herbs, substitute 1-2 Tablespoons each dry herbs)
Lemon Thumbprint Scones
By Shash
Position rack in center of oven and preheat to 425°F
- •3 large lemons
- •2 cups self-rising flour
- •1/2 cup plus 2 tablespoons sugar
- •1 1/4 cups plus 2 tablespoons chilled heavy whipping cream
- •2 tablespoons (about) cherry, raspberry, or strawberry preserves
Three-Bean Salad
By Shash
Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes
- 1 1/2 * 1 1/2 cups frozen shelled edamame (8 ounces)
- 1/4 * 1/4 cup olive oil
- 1 * 1 teaspoon ground cumin
- 1 * 1 (15-ounce) can black beans, drained and rinsed
- 1 * 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1/2 * 1/2 cup chopped red onion
- 2 * 2 cups thinly sliced celery
- 2 * 2 tablespoons fresh lime juice
- 1/2 * 1/2 cup chopped fresh cilantro
- 1 * 1 teaspoon finely chopped garlic
- 1 1/2 * 1 1/2 teaspoons salt
- 1/4 * 1/4 teaspoon black pepper
Roasted Butternut Soup with Goat Cheese Toasts
By Shash
1. Preheat oven to 400°. 2
- 1 * 1 (2 1/2-pound) butternut squash
- * Cooking spray
- 1 * 1 tablespoon extra-virgin olive oil
- 1 1/2 * 1 1/2 cups chopped onion
- 3 * 3 garlic cloves, minced
- 6 * 6 cups Roasted Vegetable Stock
- 2 * 2 cups coarsely chopped peeled Yukon gold potatoes
- 2 * 2 teaspoons chopped fresh sage
- 3/4 * 3/4 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1 * 1 bay leaf
- 6 * 6 (1-ounce) slices French bread baguette
- 1/2 * 1/2 cup (2 ounces) goat cheese, crumbled
- 1 * 1 tablespoon finely chopped fresh chives
- 2 * 2 tablespoons chopped fresh parsley
- 2 * 2 teaspoons honey
Tzatziki
By Shash
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl
- # 1 pound (1 pint) plain yogurt (whole milk or low fat)
- # 1 hothouse cucumber, unpeeled and seeded
- # 1 tablespoon plus 1/2 teaspoon kosher salt
- # 1/2 cup sour cream
- # 1 tablespoon Champagne vinegar or white wine vinegar
- # 2 tablespoons freshly squeezed lemon juice (1 lemon)
- # 1 tablespoon good olive oil
- # 1 1/2 teaspoons minced garlic
- # 1 1/2 teaspoons minced fresh dill
- # Pinch freshly ground black pepper
Creamed Spinach with Golden Breadcrumb Topping
By Shash
Melt butter in large nonstick skillet over medium heat
- 1/4 * 1/4 cup (1/2 stick) butter
- 2 * 2 cups fresh breadcrumbs (made from white bread)
- 6 * 6 10-ounce packages frozen chopped spinach, thawed, squeezed dry
- 4 * 4 cups sour cream
- 2 * 2 cups whole milk
- 2 * 2 cups (about 8 ounces) grated extra-sharp cheddar cheese
- 1 * 1 cup chopped onion
- 1/4 * 1/4 teaspoon ground nutmeg
- 2 * 2 large eggs, beaten to blend
Broiled Halibut with Bechamel Sauce
By Shash
Cook's Note: The halibut can be substituted with 24 ounces of sole fillets
- Bechamel Sauce:
- Vegetable oil cooking spray
- 5 tablespoons unsalted butter, at room temperature
- 1/4 cup flour
- 2 cups whole milk, warmed
- 1/2 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch ground nutmeg
- Halibut:
- 1 (750 ml) bottle white wine, such as pinot grigio
- 2 cups water
- 4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
- 2 tablespoon unsalted butter, diced into 1/4-inch pieces
Blender Bearnaise Sauce:
By Shash
Make the bearnaise reduction first
- 1 * 1 bunch fresh tarragon
- 2 * 2 shallots, minced
- 1/4 * 1/4 cup champagne vinegar
- 1/4 * 1/4 cup dry white wine
- 3 * 3 egg yolks*
- 1 * 1 stick butter, melted
- * Salt and freshly ground black pepper
Coconut Flan
By Shash
Preheat oven to 325 degrees F
- # 1/3 cup sugar
- # 3 eggs
- # 1 (14-ounce) can sweetened condensed milk
- # 1 1/2 cups coconut milk
- # 2 teaspoons vanilla extract
- # 1/4 cup shredded coconut flakes
- # Fresh whipped cream, for garnish
- # 1/4 cup shredded coconut flakes, toasted, for garni