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Recipes
Roasted Fillet of White Sea Bass
By Shawn
LA Times
- 31/2 pound fillet white sea bass or king salmon, skin off and bloodline removed, brined (see note)
- Salt
- Espelette pepper (smoked or sweet paprika, or cayenne pepper can be substituted)
- Oil
- 2 tablespoons butter, plus 1/4 cup (1/2 stick) softened salted butter, divided
- 2 cloves garlic
- 1 branch thyme
- Lemon juice, if needed
- Red wine vinegar, if needed
- 2 tablespoons roughly chopped Italian parsley
Oregano, Walnut, & Feta Pesto
By Shawn
Blend everything in a food processor until smooth
- 1 cup fresh oregano leaves
- 1 cup walnuts
- 1/2 cup feta cheese
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1 clove garlic
- 1/4 teaspoon each salt and pepper
Key Lime Pie VII
By Shawn
Preheat oven to 350 degrees F (175 degrees C)
- 1 (9 inch) prepared graham cracker crust or make one (see below)
- 3 cups sweetened condensed milk
- 1/2 cup sour cream
- 3/4 cup key lime juice
- 1 tablespoon grated lime zest
- 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
Teriyaki Chicken Wings
By Shawn
Preheat the oven to 400 degrees F
- Wings:
- 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
- Salt and freshly ground black pepper
- 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
- Leaves from 1/2 bunch fresh cilantro, chopped
- Teriyaki Sauce:
- 1 cup low-sodium soy sauce
- 1 cup grapefruit juice
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 3 tablespoons rice wine vinegar
- 1/4 cup brown sugar
- 1 fresh, hot red chile, halved
- 5 garlic cloves, halved
- 2 -inch piece fresh ginger, smashed with the side of a large knife
Three Ingredient Italian Sponge Cake
By Shawn
Cut wax paper to fit two 9" round cake pans
- 6 eggs, separated
- 1 cup sugar
- 1 cup cake flour
Blueberry Cheesecake muffins with oatmeal streuse
By Shawn
Preheat oven to 375 degrees F
- 2 % cottage cheese
- 3/4 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
- 1 1/2 cups all purpose flour
- 1 1/2 cups fresh blueberries
- Streusel Topping
- 2 tablespoons cold butter, diced
- 1/4 cup all purpose flour
- 1/4 cup oats
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
Pad Thai with Shrimp
By Shawn
Calories per serving (based on 3, using 5 tablespoons of sauce): 530
- 1 cup tamarind concentrate (may substitute juice made from tamarind pulp; see headnote)
- 1 cup palm sugar (may substitute light brown sugar)
- 1 cup water
- 1/2 cup fish sauce
- 2 teaspoons fine sea salt
- FOR THE DISH
- 4 ounces medium-width dried rice noodles (about 1/8 inch)
- 4 to 5 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 8 fresh or frozen/defrosted shrimp (21- to 25-count), deveined; peeled, if desired
- 1 tablespoon dried shrimp, finely chopped (optional; see headnote)
- 1 tablespoon sweet preserved radish (see headnote)
- 3 1/2 ounces pressed tofu, sliced thin into 1/2-inch-long pieces (see headnote; optional)
- 2 large eggs, lightly beaten
- 1/4 to 1/2 teaspoon crushed red pepper flakes (see headnote)
- 2 tablespoons finely chopped roasted unsalted peanuts (about 1/2 ounce)
- 1/2 cup thinly sliced scallions or garlic chives
- 2 cups fresh bean sprouts, rinsed and drained
- Lime wedges, for serving
Stir-Fried Asian Eggplant
By Shawn
five stars
- 4 Asian eggplants
- 2 teaspoons salt
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 2 hot red chile peppers, seeded and thinly sliced
Quinoa With Garlic, Pine Nuts and Raisins
By Shawn
Courtesy of Ellie Krieger for Food Network Magazine
- 1 cup quinoa, rinsed well
- 1/4 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup raisins or dried cranberries
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper
Spiced Couscous and Chicken
By Shawn
Bring 2/5 c water to a boil in a medium saucepan over medium high heat
- 3/4 tsp ground cinnamon
- 1 tsp ground ginger
- Kosher salt and freshly ground pepper
- 4 medium carrots, thinly sliced
- 1 c couscous, preferably whole wheat
- 2 c coarsely shredded rotisserie chicken
- 3 tbsp unsalted butter
- 1/2 c sliced almonds
- 1/4 c golden raisins
- 4 scallions, white and light green parts only, roughly chopped
- 1/2 c roughly chopped cilantro and more for topping
- Greek yogurt and/or harissa or other hot sauce, for topping