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Recipes
5-Ingredient Cannolis
By Shash
1. Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and...
- 8 cannoli shells, homemade or store bought will work 2 cups ricotta cheese
- 1 cup confectioners' sugar, plus extra for dusting
- 3/4 cup mini chocolate chips, divided
- 1 and 1/2 teaspoons pure vanilla extract Optional:
- 2 teaspoons fresh orange zest
5-Ingredient Cannolis
By Shash
1. Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and...
- 8 cannoli shells, homemade or store bought will work 2 cups ricotta cheese
- 1 cup confectioners' sugar, plus extra for dusting
- 3/4 cup mini chocolate chips, divided
- 1 and 1/2 teaspoons pure vanilla extract Optional:
- 2 teaspoons fresh orange zest
Caramelized Salmon (Walt's Wharf)
By Shash
Salmon Coating: Combine ingredients and coat salmon filets, allowing for 6 to 8 ounce filet for each person
- Lemongrass Beurre Blanc
- 1 Cup white wine vinegar
- 2 medium shallots, peeled and minced
- 2 stalks lemongrass, thinly sliced
- 1 cup unsalted butter, cut into tablespoons
- salt and white pepper to taste
- 1/4 cup rice wine vinegar
- 1 cup white wine
- 3 Tablespoons heavy cream
- Caramelizing Coating
- 5 turns cracked black pepper
- 1/2 cup white sugar
- Salmon Coating
- 1/4 cup cilantro, finely chopped
- 2 Tablespoons grated ginger
- Balsamic Soy Stripe
- 1/2 cup low sodium soy sauce
- 1/2 cup balsamic vinegar
- Grand Marnier Glaze
- 1/4 cup low sodium soy sauce
- 1/4 cup Grand Marnier
Creme Brulee
By Shash
Preheat the oven to 300 degrees F
- # 1 extra-large egg
- # 4 extra-large egg yolks
- # 1/2 cup sugar, plus 1 tablespoon for each serving
- # 3 cups heavy cream
- # 1 teaspoon pure vanilla extract
- # 1 tablespoon orange liqueur (recommended: Grand Marnier)
Lemon Chicken Stir Fry
By Shash
Nutritional Information (per serving) Calories 225 Total Fat 6g Saturated Fat 1g Cholesterol 63mg Sodium 448mg Tota
- 1 * 1 lemon
- 1/2 * 1/2 cup(s) reduced-sodium chicken broth
- 3 * 3 tablespoon(s) reduced-sodium soy sauce
- 2 * 2 teaspoon(s) cornstarch
- 1 * 1 tablespoon(s) canola oil
- 1 * 1 pound(s) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
- 10 * 10 ounce(s) mushrooms, halved or quartered
- 1 * 1 cup(s) carrots, sliced diagonally 1/4-inch thick
- 2 * 2 cup(s) (6 ounces) snow peas, stems and strings removed
- 1 * 1 bunch(es) scallions, cut into 1-inch pieces, white and green parts divided
- 1 * 1 tablespoon(s) chopped garlic
Frozen Key Lime Pie
By Shash
Preheat the oven to 350 degrees F
- For the crust:
- 1 1/2 * 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 * 1/4 cup sugar
- 6 * 6 tablespoons (3/4 stick) unsalted butter, melted
- *
- For the filling:
- 6 * 6 extra-large egg yolks, at room temperature
- 1/4 * 1/4 cup sugar
- 1 * 1 (14-ounce) can sweetened condensed milk
- 2 * 2 tablespoons grated lime zest
- 3/4 * 3/4 cup freshly squeezed lime juice (4 to 5 limes)
- *
- For the decoration:
- 1 * 1 cup (1/2 pint) cold heavy cream
- 1/4 * 1/4 cup sugar
- 1/4 * 1/4 teaspoon pure vanilla extract
- * Thin lime wedges
Sriracha-Glazed Brussels Sprouts
By Shash
Before you begin, position one oven rack in the middle of the oven, and one approximately five inches from the top
- 1 pound of Brussels sprouts
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- a couple of shakes of sea salt
- 1/2 teaspoon freshly ground black pepper
- Glaze
- 2 tablespoons honey
- 1 1/2 teaspoons sriracha sauce
- 1/2 teaspoon olive oil
- 1/4 teaspoons salt
- 1 tablespoon lime juice
- Sriracha Roasted Brussels Sprouts
- 1 pound of Brussels sprouts
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- a couple of shakes of sea salt
- 1/2 teaspoon freshly ground black pepper
- Glaze
- 2 tablespoons honey
- 1 1/2 teaspoons sriracha sauce
- 1/2 teaspoon olive oil
- 1/4 teaspoons salt
- 1 tablespoon lime juice
Prime Rib with Cabernet Jus
By Shash
Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan
- 2 * 2 750-ml bottles Cabernet Sauvignon
- 4 * 4 cups beef stock or canned broth
- 2 * 2 cups ruby Port
- 3 * 3 large garlic cloves, peeled
- 1 * 1 large shallot, peeled, halved
- 2 * 2 bay leaves
- 3 * 3 teaspoons dried thyme
- 1 * 1 6-pound boneless prime rib beef roast
- 4 * 4 large garlic cloves, pressed
- * Fresh parsley sprig
Provencal Leg of Lamb
By Shash
ACTIVE: 20 MIN TOTAL TIME: 1 HR plus 24 hr marinating SERVINGS: 8 Meaty cuts, like leg of lamb or ...
- One 6-pound boneless leg of lamb, butterflied
- 1 bottle dry red wine
- 12 rosemary sprigs, broken
- 12 thyme sprigs
- Zest strips removed from 1/2 an orange
- 2 large shallots, thinly sliced
- 1 teaspoon cracked black peppercorns
- 1 teaspoon dried lavender
- Extra-virgin olive oil
- Salt
Truffles
By Shash
Ganache: Completely melt the chocolate in a double boiler
- Ganache:
- * Ganache, recipe follows, refrigerated until firm
- * Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds
- 8 * 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 * 8 ounces heavy cream, scalded