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Recipes
Red Chili-Cranberry Gravy
By Realtychick
Place the chiles in a bowl and cover with boiling water
- 2 ancho chile pods, stems removed
- 1 New Mexico chile pod, stems removed
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 2 large shallots, finely diced
- 3 cloves garlic, finely chopped
- 1 cup dry white wine
- 1/2 cup Port
- 4 cups enriched homemade chicken stock
- 3 tablespoons light brown sugar
- 1 cup cranberries
- 1/2 cup fresh blackberries, gently crushed
- 1/4 cup coarsely chopped fresh flat leaf parsley
- 2 tablespoons finely chopped fresh sage
Manchego and Brandied Cherry Scones
By Realtychick
Line a baking sheet with parchment paper; set aside
- 1/2 cup snipped dried cherries
- 1/4 cup brandy
- 1 3/4 cups all-purpose flour
- 1/2 cup finely shredded Manchego or Asiago cheese
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut up
- 2/3 cup whipping cream
- 1 egg
- 1 tablespoon water
- 1/2 teaspoon very finely snipped fresh rosemary
- 1/4 teaspoon coarse salt or kosher salt
- 1/4 teaspoon coarsely ground black pepper
Coconut-Lime Float
By Realtychick
In a small bowl, stir the lime juice, agave nectar and 1/3 tsp
- 1/2 cup fresh lime juice
- 1/2 cup light agave nectar
- 1/3 teaspoon lime zest, plus more for garnish
- 1 liters seltzer
- 1 pints coconut ice cream
- Toasted coconut
Frontera Smoky Negra Modelo Chipotle Meatballs
By Realtychick
Mix the ground beef, breadcrumbs, eggs, cilantro, mint, salt, oregano and black pepper together in a large bowl unt...
- 3 pounds ground beef
- 1 1/2 cups panko-style breadcrumbs
- 3 eggs
- 1/4 cup chopped fresh cilantro
- 2 Tablespoons chopped fresh mint
- 1 Tablespoon salt
- 1 1/2 tsp Mexican oregano
- 3/4 tsp ground black pepper
- 1 jar of Frontera Chipotle Salsa
- 1 bottle of Negra Modelo
- 1-20 ounce can of tomato puree
- 2 Tablespoons dark brown sugar
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
By Realtychick
Preheat oven to 400 degrees F
- 1/3 cup extra-virgin olive oil
- 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
- 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
- 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
- 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
- 2 tablespoons freshly ground black pepper
Savoy Cabbage Gratin
By Realtychick
Butter a shallow 2-qt. baking dish (about 8 by 11 in
- 4 About 4 tbsp. butter, divided
- 1 small head savoy cabbage (about 1 1/2 lbs.), cored and cut into 8 wedges
- 3/4 About 3/4 tsp. kosher salt
- 1/2 About 1/2 tsp. pepper
- 1 garlic clove, chopped
- 1 1/2 teaspoons chopped fresh thyme leaves, plus thyme sprigs
- 1/4 teaspoon nutmeg
- 1 tablespoon flour
- 1 cup heavy whipping cream
- 3/4 cup shredded aged gouda cheese (at least 18 months)
- 1/2 cup fresh bread crumbs
Penne with Beef & Arugula
By Realtychick
1 (1-pound) New York strip steak 1 teaspoon herbs de Provence 1 garlic clove, minced 3/4 cup extra-virgin oli
- 1 (1-pound) New York strip steak
- 1 teaspoon herbs de Provence
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 pound penne pasta
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt, plus more for steak and pasta water
- 1/2 teaspoon freshly ground black pepper, plus more for steak
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 2 cups chopped arugula
Rice Pudding with Rum Raisins
By Realtychick
Make the raisins: In a small saucepan set over low heat, combine the raisins with the rum and sugar
- Rum Raisins:
- 1 cup golden raisins
- 1/2 cup dark rum
- 1/4 cup sugar
- Rice pudding:
- 8 cups water
- Salt
- 4 ounces short-grain rice (such as Japanese rice)
- 1 3/4 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean--pod split and scraped, seeds reserved
- 1/2 cup sugar
- 2 large egg yolks
Swordfish with Citrus Pesto
By Realtychick
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely...
- Citrus pesto:
- 1 bunch fresh basil, stemmed (about 3 cups)
- 1/2 cup pine nuts, toasted
- 1 clove garlic
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 cup grated Parmesan
- Swordfish:
- 4 (6-ounce) swordfish steaks
- Extra-virgin olive oil
- Salt and freshly ground black pepper
Vietnamese 'Shaking Beef' Sandwich with a Fire-Roasted Jalapeno Aioli and Watercress
By Realtychick
Preheat oven to 400 degrees F
- Shaking Beef:
- 1 1/2 pounds very thinly sliced rib-eye steak, trimmed of any excess fat, at room temperature
- 1 tablespoon granulated sugar, divided
- 1 tablespoon light brown sugar, divided
- Kosher salt and freshly cracked black pepper
- 5 tablespoons canola oil, divided
- 1/4 cup rice wine vinegar
- 1/4 cup white wine
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 large red onion, medium dice
- 1 large red bell pepper, medium dice
- 1 jalapeno (stemmed, seeded, ribs removed), small dice
- 2 1/2 tablespoons minced garlic
- 4 green onion stalks, diced
- To assemble:
- 4 (6 to 7-inch) baguette rolls, split
- Fire-Roasted Jalapeno Aioli, recipe follows
- 1 large bunch or package baby watercress
- 1 bunch fresh cilantro sprigs
- 1 red bell pepper, stem, seeds and ribs removed, julienne cut
- 1 English cucumber, peeled and cut on diagonal into 1 1/4-inch rounds
- 2 jalapenos, sliced very thin
- 1 large lime, cut into 8 wedges