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Recipes
Carrot Salad with Yogurt and Coriander-Rich Table SF
By Realtychick
Preheat oven to 375°. Toss walnuts and oil on a rimmed baking sheet
- 1 cup walnut halves
- 1 tablespoon grapeseed or vegetable oil
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 1/2 cup whole or 2% Greek yogurt
- 2 tablespoons Sherry vinegar
- 1 teaspoon honey
- 1/4 teaspoon ground coriander
- 1 pound small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline
- 6 medium radishes, cut into thin wedges
- 2 scallions, thinly sliced on a sharp diagonal
Braised Red Cabbage
By Realtychick
Heat a large Dutch oven over medium-high heat
- 3 slices maple bacon
- 1 small shallot, peeled and sliced
- 1/3 cup balsamic vinegar
- 1/2 head red cabbage, cored and thinly sliced
- 1 cup chicken stock
- Kosher salt and freshly cracked black pepper
Jimmy Buffett's Barbados Style Chicken
By Realtychick
For the Sauce: In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to ch...
- Spicy Barbados Pepper Sauce:
- 1 whole red onion
- 1 cup diced red pepper
- 2 seeded Scotch Bonnet peppers
- 2 whole papayas, peeled and seeded
- 1 bulb fresh garlic, separated into cloves and peeled
- 1/2 cup lemon juice
- 1 cup malt vinegar
- 3 cups white wine
- 2 tablespoons dry mustard
- 1 cup water
- 2 cups sugar
- 2 cups yellow mustard
- 2 chickens, halved
- Olive oil
- 2 tablespoons fresh thyme leaves, plus sprigs for garnish
- 4 pieces Cuban bread
Pea and Radish Salad with Goat Cheese
By Realtychick
Vinaigrette: Whisk both oils, vinegar, and mustard in small bowl to blend
- Vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon hazelnut oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- Fine sea salt
- Salad:
- 1 cup shelled fresh peas (from about 1 pound peas in pods) or frozen peas
- 1 cup fresh or frozen shelled edamame
- 1 cup sugar snap peas, stringed
- 1 tablespoon hazelnut oil
- 1 1/2 cups pea sprouts or pea tendrils
- 4 red radishes, trimmed, thinly sliced
- 1 5 or 6-ounce package soft fresh goat cheese, crumbled
Chilean Braised Beef Stew w/ Garlic Cream
By Realtychick
In a large bowl, season the beef with salt and pepper and toss with the flour
- 3 lb. beef chuck, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 ⁄2 cup all-purpose flour
- 1 ⁄3 cup vegetable oil
- 1 large yellow onion, roughly chopped
- 1 medium carrot, roughly chopped
- 2 cups red wine
- 2 sprigs thyme
- 8 cloves garlic, peeled
- 1 cup olive oil
- 1 ⁄2 cup whole milk
- 1 ⁄2 cup heavy cream
Sausage Burgers
By Realtychick
Prepare grill for medium heat
- 1 1/2 pounds loose pork sausage
- 4 Kaiser rolls or burger buns, split and toasted
- 2 tablespoons olive oil
- 3 bell peppers, assorted colors, seeded and cut into 1/2” strips (about 1 1/2 lbs.)
- 1 medium yellow onion, sliced 1/2” thick
- 2 tablespoons sherry or red wine vinegar
- 2 tablespoons honey
- Kosher salt, freshly ground pepper
Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise
By Realtychick
In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the...
- 3/4 pound ground sirloin
- 3/4 pound ground chuck
- 1/2 pound raw chorizo, casings removed and crumbled
- 1 tablespoon adobo seasoning
- 1 large onion, grated
- 1/2 cup dry bread crumbs
- 2 tablespoons olive oil
- 2 large yellow onions, finely sliced
- Kosher salt and freshly ground pepper
- 1/2 cup bottled and sliced jalapeno chiles, drained
- 1/2 cup dark brown sugar
- 2 medium jarred roasted red bell peppers, drained
- 3/4 cup mayonnaise
- 6 slices Oaxaca cheese or mozzarella
- 6 hamburger rolls
Peruvian Lomo Saltado
By Realtychick
Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches
- 2 12-oz rib-eye steaks
- Salt and freshly ground black pepper
- Garlic, to taste
- 1/4 cup vegetable oil, plus more for deep-frying
- 2 handfuls precooked French fries
- 1/2 medium red onion, thinly sliced
- 1/2 medium tomato, sliced
- 6-8 teaspoons vinegar
- 2 teaspoon soy sauce
- 3-4 ounces beer
- 5-6 pinches chopped parsley leaves
- Steamed white rice, for serving
Chicken Marbella
By Realtychick
Preheat oven to 350 degrees
- 4 chickens, 2 1/2 pounds each, quartered
- 1 head of garlic, peeled and finely pureed
- 1/4 cup dried oregano
- coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 2 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
Chorizo and Chili-Sourdough Stuffing
By Realtychick
Preheat the oven to 350 degrees F
- 1 1/2 pound fresh Mexican chorizo
- 1 large onion, finely chopped
- 1 large carrot (or 1 1/2 medium), finely chopped
- 1 1/2 celery stalk, finely chopped
- 4 garlic cloves, finely chopped
- 3 cups coarsely crumbled sourdough
- 1 small can roasted chilis
- 1 1/2 cup chopped fresh cilantro, plus more for garnish
- 3/4 cup chicken stock
- 1 1/2 tablespoon unsalted butter
- Grated cotija cheese, for garnish