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Recipes
Salted Caramel Tequila Milkshake
By Realtychick
Blend the ice cream, dulce de leche, tequila and 3 ice cubes in a blender on medium speed until thick and smooth
- 1 cup vanilla ice cream
- 1/3 cup prepared dulce de leche or caramel sauce
- 1 shot tequila (preferably anejo or reposado)
- Whipped cream, sea salt and/or candied orange peel, for garnish
Grilled Rack of Lamb with Fig-Cascabel Sauce
By Realtychick
Sauce: Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes
- Fig-casabel sauce:
- 1 rib rack of lamb
- 1 tablespoon pure olive oil
- Salt and freshly ground black pepper
- Fig-Cascabel Sauce, recipe follows
- Flat-leaf parsley leaves, for garnish
- 1/2 cup chopped dried figs
- 3/4 cup red wine vinegar
- 1/4 cup port wine
- 1/2 cup sugar
- 1/2 cup orange juice
- 1/8 cup cascabel chile puree
- 2 cups chicken stock
- Touch of honey
Rosemary Limeade
By Realtychick
In a medium saucepan bring 1 cup of water, 3/4 cup agave syrup, and rosemary to a boil over medium-high heat
- 3 cups water
- 3/4 cup agave syrup, plus extra, as needed
- 1 tablespoon coarsely chopped fresh rosemary leaves
- 1 cup freshly squeezed lime juice (about 8 limes)
- 1/2 cup agave syrup or other natural sweetener
- Ice
Spice-Crusted Salmon with Lime-Orange Salsa
By Realtychick
To make salsa: With a sharp knife, remove skin and white pith from oranges and discard
- Salsa:
- 4 navel oranges
- 1 small red onion, finely chopped
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced chipotle peppers
- 1 clove garlic, minced
- Salt & freshly ground pepper to taste
- Salmon & Spice Crust:
- 1 tablespoon coriander seeds, crushed
- 1 tablespoon cumin seeds
- 1/2 tablespoon black peppercorns
- 1 teaspoon kosher salt
- 1 pound salmon fillet, skin removed, cut into 4 portions
Tagliatelle with Braised Chicken and Figs
By Realtychick
Preheat the oven to 350°
- 2 tablespoons canola oil
- 2 pounds skinless, bone-in chicken thighs
- Kosher salt
- Pepper
- 1 carrot, chopped
- 1 onion, chopped
- 2 celery ribs, chopped
- 1/2 small tomato, chopped
- 2 tablespoons Madeira
- 1 quart chicken stock
- 2 garlic cloves
- 1 tablespoon black peppercorns
- 2 tablespoons unsalted butter
- 1/2 cup dried figs, stemmed and chopped
- 8 ounces dried tagliatelle pasta
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped tarragon
- 1/4 cup marcona almonds, chopped
- Shaved Manchego cheese, for garnish
Autumn Chicken Pot Pie
By Realtychick
To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt
- For the crust:
- 1 stick butter, cut into pea-size pieces
- 1 (8-ounce) container cream cheese, cut into pieces
- 1 1/2 cups all-purpose flour, plus extra for kneading
- Pinch kosher salt
- 1 egg yolk
- 1 to 2 tablespoons cold water
- For the filling:
- Extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 3 pounds skinless chicken legs and thighs
- 4 cups rich chicken stock, (preferably homemade)
- 2 cups butternut squash, peeled and cut into 1/2-inch dice
- 1 1/2 cups 1/2-inch pieces haricots verts
- 6 sage leaves, finely chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 egg beaten with 2 tablespoons of water, for egg wash
Steak Tacos with Chimichurri Sauce
By Realtychick
Cut steak into 6 pieces. In a medium bowl, combine cumin, oil, salt, black pepper, and garlic
- Steak:
- 1 1/2 pounds skirt steak
- 1 tsp. cumin
- 3 Tbsp. vegetable oil
- 2 tsp. kosher salt
- 1/5 tsp. ground black pepper
- 5 cloves garlic, minced to a paste
- 1/2 lime
- 1/2 cup thinly sliced red or white onion
- Chimichurri sauce:
- 2 cloves garlic
- 1 tsp. kosher salt
- 1/2 cup cilantro
- 1/2 cup flat-leaf-parsley leaves
- 1/2 cup extra-virgin olive oil
- 2 Tbsp. lime juice
- 1/2 tsp. crushed red chili flakes
- 1/2 tsp. ground black pepper
- To serve:
- Pico de Gallo
- 12 (6") corn tortillas, warmed
- Kosher salt
Halibut and Summer Vegetables en Papillote
By Realtychick
Preheat the oven to 350°
- 1 pint cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon thyme leaves
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- Four 6-ounce halibut steaks, about 1 inch thick
- 2 tablespoons fresh lemon juice
- 1 lemon, thinly sliced into 12 rounds
- 1/4 cup Niçoise olives
- 5 baby zucchini, quartered lengthwise
- 1 teaspoon ground coriander seeds
Hogs in a Blanket
By Realtychick
Preheat the oven to 375° and position a rack in the center
- 7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
- 1 large egg yolk mixed with 1 tablespoon of water
- 4 andouille sausages (3 ounces each)
- 1/4 cup Major Grey’s chutney
- 2 tablespoons whole-grain mustard
Grilled Pepper Crusted Steaks with Worcestershire-Chive Butter
By Realtychick
Preheat grill or side burner
- Worcestershire-Chive Butter:
- 1/2 tablespoon olive oil
- 1/8 cup finely chopped shallots
- 1/2 teaspoon finely chopped garlic
- 1 stick unsalted butter, at room temperature
- 1/8 cup Worcestershire sauce
- 1 tablespoon dry mustard
- 1.5 tablespoons finely chopped chives
- Salt and freshly ground pepper
- Steaks:
- 1 cup coarsely ground black peppercorns
- 1.5 tablespoons ancho chile powder
- 4 steaks, each 10 to 12 ounces
- Olive oil
- Salt