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Recipes
Curried Beef Stew
By Realtychick
Curry Paste: In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes
- Curry Paste:
- 6 dried puya or 3 dried guajillo chiles, stemmed, seeded
- 1/2 teaspoon kosher salt
- 1 lemongrass stalk, bottom 4' only, tough outer layer removed, cut into 1" pieces
- 2 tablespoons sliced peeled fresh galangal
- 2 tablespoons sliced peeled fresh turmeric
- 1/2 cup chopped shallots
- 1/4 cup halved garlic cloves
- 1 tablespoon Thai shrimp paste
- Stew:
- 2 pounds trimmed beef chuck, cut into 1 1/2'–2' cubes
- 3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
- 2 tablespoons ground dried Thai chiles
- 9 cups beef broth, preferably low-salt
- 1 cup halved shallots
- 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4'-thick half-moons (about 1 cup)
- 6 fresh or frozen kaffir lime leaves
- Chopped fresh cilantro
- Thinly sliced Thai basil
Stir-Fried Chicken with Ketchup
By Realtychick
Toss chicken with flour so that it is lightly dusted
- 1 1/2 pounds boneless chicken, preferably dark meat, in 1/2 inch chunks
- 1/2 cup flour, more as needed
- 4 tablespoons neutral oil, like corn or canola
- Salt and pepper
- 2 tablespoons slivered garlic
- 1/4 teaspoon cayenne pepper, or to taste
- 1 cup ketchup
Champagne and Shallot Vinaigrette
By Realtychick
In a small bowl, whisk together shallot, olive oil, Champagne and vinegar
- 1 shallot, minced
- 1/2 cup extra-virgin olive oil
- 1/4 cup Champagne or Prosecco
- 1/4 cup Champagne vinegar
- Sea salt and ground pepper
Soba Noodles with Edamame and Peanuts
By Realtychick
Bring a large pot of salted water to a boil
- Kosher salt
- 8 to 9 ounces soba noodles (two-thirds of a 350g package)
- 1 teaspoon sesame oil
- Peanut oil
- 2 cloves garlic, smashed and finely chopped
- 1-inch fresh ginger, peeled and finely grated
- 1/2 jalapeno, seeds removed and finely chopped
- 2 medium carrots, julienned (cut planks on a mandolin, then cut into strips)
- 1/4 pound shiitake mushrooms, stemmed and julienned
- 1 cup shelled edamame
- 3 scallions, white and green sliced on the bias
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/4 cup peanuts, coarsely chopped
Sichuan Racks of Lamb with Cumin and Chile Peppers
By Realtychick
MAKE THE SPICED LAMB: Preheat the oven to 400°
- Spiced Lamb:
- 1/4 cup cumin seeds
- 1 tablespoon whole black peppercorns
- 2 tablespoons Sichuan peppercorns
- 4 Chinese dried red chiles
- 1 tablespoon plus 1/2 teaspoon fennel seeds
- 2 star anise pods
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- Five 3 1/2- to 4-pound frenched racks of lamb, excess fat trimmed
- 2 tablespoons canola or peanut oil, plus more for brushing
- Chinese dark soy sauce, for brushing
- Sauce:
- 2 cups veal stock or 1 cup veal demiglace mixed with 1 cup of water
- 1 tablespoon finely grated fresh ginger
- 1 garlic clove, crushed
- 1 teaspoon tobanjan
- One 3-inch cinnamon stick
- 1 teaspoon sugar
- 1/2 teaspoon whole cloves
- 1/2 teaspoon black cardamom pods
- 1/2 teaspoon Sichuan peppercorns
- 1 Chinese dried red chile
- 1/2 star anise pod
- 1/2 teaspoon fennel seeds
- 1 tablespoon unsalted butter, cubed
- Kosher salt
- Thinly sliced scallions, thinly sliced red Fresno chiles and crispy fried shallots, for garnish
Country Strata with Sausage, Fontina and Rosemary
By Realtychick
Butter the bottom and sides of a 9" x 13" or 8" x 12" baking dish
- 8 ounces turkey sausage , casings removed
- 1 tablespoon extra-virgin olive oil
- 1 medium onion , chopped into 1/2-inch pieces (about 1 cup)
- 1/2 loaf egg or country bread (preferably 1 to 2 days old), cut into 1/2-inch-thick slices
- 1 tablespoon chopped fresh rosemary
- 2 cups heavy cream
- 1/2 cup half-and-half
- 8 eggs
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tomatoes , sliced into 1/4-inch slices
- 12 ounces Fontina or Swiss cheese , grated (4 cups)
Spicy Molten Blue Cheese Dip
By Realtychick
Preheat oven to 325 degrees
- 1 8-ounce package cream cheese
- 2 garlic cloves, minced
- 1 pinch kosher salt
- 1/4 cup heavy cream or half and half
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce, more for serving if desired
- 1/4 teaspoon freshly ground black pepper
- 4 ounces blue cheese (about 1 cup, crumbled)
- 2 tablespoons chopped chives
- Celery sticks, chips or chicken wings, for serving
Caramelized Onions and Lentil Rice
By Realtychick
Melt the butter with the oil in a medium skillet over medium heat
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 2 cups long-grain white rice
- 1 quart water
- 1 (15.5-ounce) can lentils, drained and rinsed
- 1/4 teaspoon ground cumin
Spicy Teriyaki Glazed Salmon with Cucumber-Green Onion Relish
By Realtychick
Combine first seven ingredients in a small saucepan and bring to a boil
- 1/4 cup mirin
- 1/4 cup plus 3 tablespoons sake
- 1/4 cup plus 3 tablespoons dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon freshly grated ginger
- 3 cloves garlic finely chopped
- 1 fresh red Thai chili, finely chopped
- 4 salmon fillets, (6 ounces each)
- Salt and freshly ground pepper
- 1 large cucumber, peeled, diced
- 1/4 cup finely sliced green onion
- 2 tablespoons rice vinegar
- 1 tablespoon peanut oil
- Salt and freshly ground pepper
Pomegranate Vinaigrette
By Realtychick
Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl
- 1/4 cup pomegranate molasses
- 2 tablespoons red wine vinegar
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon honey, or more to taste
- Salt
- Freshly ground black pepper
- 3/4 cup extra-virgin olive oil