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Recipes
Queso Fundido With Roasted Poblano Vinaigrette
By Realtychick
Make the vinaigrette: Preheat the oven to 425 degrees F
- For the vinaigrette:
- 2 poblano chile peppers
- 1 tablespoon red wine vinegar
- 1 large clove garlic, chopped
- 1 teaspoon honey
- 1/4 cup canola oil
- Kosher salt and freshly ground pepper
- For the queso fundido:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces monterey jack cheese, grated (about 3 cups)
- Kosher salt and freshly ground pepper
- 8 ounces goat cheese, sliced into 8 rounds
- 2 tablespoons chopped fresh cilantro
- dark tortilla chips, for serving
Berkeley Burgers w/ Roasted Fennel & Arugula-Fig Topping
By Realtychick
Preheat a gas grill to medium-high
- For the patties:
- 2 pounds ground chuck
- 3/4 cup packed fresh basil leaves, chopped
- 3/4 cup drained and chopped sun-dried tomatoes, packed in oil
- 1/2 cup grated onion
- 3 garlic cloves, minced or pressed
- 1 1/2 teaspoons salt
- For the Lemon-Grilled Fennel:
- 3 medium-sized lemons, preferably Meyer lemons
- 4 medium-sized fennel bulbs, tops removed, sliced into rings
- 2 tablespoons extra-virgin olive oil (recommended: Colavita)
- 1/4 teaspoon salt
- 12 slices thick-cut black pepper bacon or regular thick-cut bacon
- For the Arugula-Fig Topping:
- 1/2 cup chopped walnuts
- 4 teaspoons balsamic vinegar
- 4 tablespoons extra-virgin olive oil (recommended: Colavita)
- Salt
- 6 fresh figs, stemmed and sliced lengthwise
- 3 cups pre-washed bagged baby arugula, roughly torn
- 2 to 3 tablespoons vegetable oil, for brushing on the grill rack
- 3/4 pound aged Teleme cheese (semi-soft cheese made in northern California), sliced thinly (Camembert or Brie may be substituted)
- 6 good-quality hamburger buns, split
Crostini with Young Pecorino, Grilled Figs, and Arugula & Mint Pesto
By Realtychick
Combine all ingredients in a mini food processor and process until a fairly uniform but not a completely pureed pas...
- For the pesto:
- 2 cups lightly packed baby arugula leaves
- 1/4 cup lightly packed fresh mint leaves
- 6 tablespoons extra-virgin olive oil
- 1 clove garlic, thinly sliced
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 teaspoon Kosher salt
- For the crostini:
- 12 thin slices of baguette, cut on the bias
- Extra-virgin olive oil
- 9 fresh figs
- 12 fairly thin slices of young, soft pecorino cheese, each about the size of a baguette slice, at room temperature
- Flaky sea salt (Maldon) or fleur de sel
- Fresh ground black pepper
Bacon Baklava
By Realtychick
Preheat oven to 350°. Roast nuts on a rimmed baking sheet until dark golden brown, 8 to 10 minutes
- 1 cup chopped walnut pieces
- 1 pound plus 3 oz. bacon, chopped
- 3/4 cup packed light brown sugar
- 1/2 teaspoon red chile flakes
- 1 cup butter, melted, foam skimmed
- 1 pkg. frozen filo dough (1 lb., sheets about 13 in. by 17 in.), thawed
- 1 cup (12 oz.) orange marmalade, preferably thin-cut, such as Bonne Maman
- 1/4 cup orange-flavored liqueur, such as Cointreau
Lemon Scented Meatballs
By Realtychick
In a large mixing bowl, combine the veal, egg, garlic, lemon zest, Parmigiano, parsley, and the bread chunks, stirr...
- 1 pound ground veal
- 1 large egg
- 1 garlic clove, thinly sliced
- 4 lemons, zested and juiced
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/4 cup, plus extra for garnish
- 4 slices white sandwich bread, soaked in 2/3 cup milk, then torn into chunks
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon chili flakes
Warm Wilted Winter Greens
By Realtychick
Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- 1/2 pint walnuts, for garnish
- 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
- 1 tablespoon grainy mustard
- Extra-virgin olive oil
- 1/2 cup pomegranate seeds, for garnish
- Parmesan shavings, for garnish
- 1 shallot, chopped, for garnish
Buffalo-Chicken Macaroni and Cheese
By Realtychick
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish
- 7 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 1 pound elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup hot sauce (preferably Frank's)
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups half-and-half
- 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- 2/3 cup sour cream
- 1 cup panko (Japanese breadcrumbs)
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
Peaches & Cream Oatmeal Cookies
By Realtychick
Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch salt
- 1 stick butter, softened
- 1/4 cup light brown sugar
- 1/4 cup dark brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried peaches
- 1/2 cup chopped walnuts
- 1/2 cup white chocolate chips
Mardi Gras King Cake
By Realtychick
Make the cake: Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse ...
- For the Cake:
- 1/3 cup milk
- 1 package active dry yeast
- 2 1/2 cups bread flour, plus more for dusting
- 2 large egg yolks, plus 2 eggs
- 3 tablespoons granulated sugar
- Finely grated zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl
- For the Filling and Glaze:
- 1/2 cup golden raisins
- 1/4 cup bourbon
- 3/4 cup packed dark brown sugar
- 2/3 cup toasted pecans, chopped
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons grated orange zest
- 1/4 teaspoon salt
- 1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)
- 1/2 cup confectioners' sugar
- Purple, green and gold sanding sugar, for decorating
Peppery Gin Punch
By Realtychick
Make the simple syrup: Bring the sugar and 1/2 cup water to a boil in a saucepan over medium heat, stirring until t...
- 1/2 cup sugar
- 1 1/4 cups orange juice
- 1/2 cup lemon juice
- 2 cups gin
- 1/2 cup elderflower liqueur (such as St-Germain)
- 2 cups champagne
- Sliced lemons, quartered strawberries and freshly ground pepper, for garnish