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Recipes
Chicken Tikka Masala
By Shash
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and...
- Marinade:
- 1 * 1 cup yogurt
- 1 * 1 tablespoon lemon juice
- 2 * 2 teaspoons ground cumin
- 1 * 1 teaspoon ground cinnamon
- 2 * 2 teaspoons cayenne pepper
- 2 * 2 teaspoons freshly ground black pepper
- 1 * 1 tablespoon minced fresh ginger
- 4 * 4 teaspoons salt, or to taste
- 3 * 3 boneless skinless chicken breasts, cut into bite-size pieces
- 4 * 4 long skewers
- Sauce:
- 1 * 1 tablespoon butter
- 1 * 1 clove garlic, minced
- 1 * 1 jalapeno pepper, finely chopped
- 2 * 2 teaspoons ground cumin
- 2 * 2 teaspoons paprika
- 3 * 3 teaspoons salt, or to taste
- 1 * 1 (8 ounce) can tomato sauce
- 1 * 1 cup heavy cream
- 1/4 * 1/4 cup chopped fresh cilantro
Prosciutto-Wrapped Filet
By Shash
For the Prosciutto Wrapped Filet: Take the pounded filets and season with salt and pepper
- For the Gremolata:
- 1 1/2 pounds beef tenderloin (cut into 1/2 inch medallions and pounded thin)
- 10 ounces prosciutto (about 20 slices)
- 2 cups fine cornmeal
- 1 cup red wine
- 3 tablespoons butter
- kosher salt
- pepper
- 1/2 cup finely chopped italian parsley
- 1 zest of lemon
- 1 tablespoon fresh horseradish
- extra virgin olive oil
Grandma's Butter Cookies
By Shash
Beat butter, sugar, egg yolks & vanilla well until light and fluffy
- 1 # Butter (Room Temp)
- 2 cups Sugar
- 3 Egg Yolks
- 4 Cups Sifted Flour
- 1/2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla
Roasted Pears with Blue Cheese
By Shash
Preheat the oven to 375 degrees F
- 3 * 3 ripe but firm Anjou pears
- * Freshly squeezed lemon juice (3 lemons)
- 3 * 3 ounces coarsely crumbled sharp blue cheese such as Stilton
- 1/4 * 1/4 cup dried cranberries
- 1/4 * 1/4 cup walnut halves, toasted and chopped
- 1/2 * 1/2 cup apple cider
- 3 * 3 tablespoons port
- 1/3 * 1/3 cup light brown sugar, lightly packed
- 1/4 * 1/4 cup good olive oil
- 6 * 6 ounces baby arugula
- * Kosher salt
Blue Cheese and Caramelized-Onion Squares
By Shash
For crust: Preheat oven to 425°F
- Crust
- 2 * 2 cups all purpose flour
- 2 * 2 teaspoons baking powder
- 3/4 * 3/4 teaspoon salt
- 3/4 * 3/4 cup whole milk
- 1/4 * 1/4 cup olive oil
- 2 * 2 tablespoons (1/4 stick) unsalted butter, melted
- Topping
- 2 * 2 tablespoons (1/4 stick) unsalted butter
- 2 * 2 tablespoons olive oil
- 3 * 3 large onions (about 2 pounds), halved, thinly sliced
- 1 * 1 tablespoon finely chopped fresh rosemary
- 1 * 1 teaspoon sugar
- 1/2 * 1/2 teaspoon salt
- 1 1/2 * 1 1/2 cups (about 6 ounces) crumbled blue cheese
Guacamole
By Shash
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl
- 4 * 4 ripe Haas avocados
- 3 * 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 8 * 8 dashes hot pepper sauce
- 1/2 * 1/2 cup small-diced red onion (1 small onion)
- 1 * 1 large garlic clove, minced
- 1 * 1 teaspoon kosher salt
- 1 * 1 teaspoon freshly ground black pepper
- 1 * 1 medium tomato, seeded, and small-diced
Almond Cake with Lemon and Crème Fraîche Glaze
By Shash
MAKE THE CAKE Preheat the oven to 350°
- 1 stick unsalted butter, melted and cooled, plus more for the pan
- 1 cup unsalted raw almonds
- 1 1/3 cups all-purpose flour
- 1/2 cup instant polenta
- 1 tablespoon baking powder
- 1 teaspoon minced rosemary
- Finely grated zest of 1 lemon
- 1/2 teaspoon salt
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar
- 3/4 cup crème fraîche
- syrup
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- glaze
- 1/2 cup confectioners’ sugar
- 1/4 cup crème fraîche
- 1 tablespoon fresh lemon juice
Ginger Angel Food Cake
By Shash
Make the cake: Preheat the oven to 350 degrees F
- For the cake:
- 1 cup minus 1 tablespoon cake flour
- 1 1/2 cups confectioners' sugar, plus more for topping
- 1/4 teaspoon salt
- 11 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lime zest
- 3 tablespoons finely grated peeled ginger
- For the sauce:
- 3 half pints raspberries
- 1/3 cup granulated sugar
- 1/2 teaspoon finely grated lime zest
- 1 teaspoon fresh lime juice
Tomato Pie
By Shash
Preheat oven to 37 degrees Place one 9" pie crust into a 9" tart pan
- 1 - 9 " Pie Crust
- 6 Ripe Tomatoes, cut into 1/4" rounds
- Coarse Salt
- 2 Cups Freshly Grated Gruyere Cheese
- 1/2 Teaspoon Fresh Grated Nutmeg
- 1/4 Teaspoon Black Pepper
- 2 Tablespoons Fresh Thyme
- 1 Tablespoon Chopped Fresh Parsley
- 1 Tablespoon Extra Virgin Olive Oil
Goat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce
By Shash
With a boning knife, cut a wide pocket into the thickest part of each chicken breast half, taking care not to cut...
- 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
- Kosher salt and freshly ground black pepper
- 4 oz. fresh goat cheese
- 2 Tbs. coarsely chopped pitted Kalamata olives
- 2 tsp. finely grated lemon zest (from 1 large lemon)
- 1-1/2 tsp. minced fresh rosemary
- 2-1/4 oz. (1/2 cup) all-purpose flour
- 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
- 1 Tbs. extra-virgin olive oil
- 3 Tbs. minced shallots
- 1-1/2 Tbs. balsamic vinegar
- 2 Tbs. lower-salt chicken broth