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Recipes
Thai Chicken Satay with Spicy Peanut Sauce
By Shawn
1. To marinate chicken- Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking di...
- Marinade and Chicken
- 3 TBSP lime juice
- 3 TBSP canola oil
- 2 tsp. soy sauce
- 1 tsp. fish sauce
- 1/2 crushed red pepper
- 1 pound chicken tenders
- Peanut sauce
- 2 TBSP smooth natural peanut butter
- 2 TBSP lite coconut milk
- 1 TBSP lime juice
- 2 tsp soy sauce
- 1 tsp brown sugar
- 1/2 tsp crushed red pepper
Apricot Brandied Brie
By Shawn
Let Brie come to room temperature for about 1 hour
- 1 *1 lb. Round of brie, rind removed
- 1 *1 c. apricot preserves
- *¾ c Mandarin brandy
- French bread baguettes, apples, pears, grapes
Veggie Garbage Bread
By Shawn
Cooking channel TV
- INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 medium yellow squash (can substitute any number of veggies)
- 1 medium zucchini
- 2 medium Roma tomatoes
- 1 Vidalia onion
- 1 teaspoon oregano
- Salt and pepper
- 1 pound pizza dough
- 8 to 10 thin slices mozzarella
- 1 egg, whisked
Strawberry Cornmeal Cupcakes
By Shawn
Preheat oven to 350 degrees
- 2/3 cup flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 2 eggs
- 1 tablespoon finely grated lemon zest
- 1/2 cup EVOO
- 3 tablespoons whole milk
- 1/2 cup chopped strawberries
- Confectioners' sugar, for dusting
Raspberry Mango Sorbet
By Shawn
1. The night/day before churning, set your ice cream churning bowl* in the freezer to chill
- 3 cups packed (500 g) cubed very ripe mango (~ 2 large or 3 small-medium mangos)
- 1 cup (125 g) fresh raspberries (organic when possible)
- 1 cup (236 ml) full fat coconut milk*
- 1 cup (200 g) organic cane sugar* (or granulated sugar)
- Pinch sea salt
- 1 tsp lime juice
Spicy Refried Beans
By Shawn
Food Network, 5 stars
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 serrano chile, whole
- 1 (15-ounce) can pinto beans, preferably organic, rinsed and drained
- 1/4 cup low-sodium chicken broth
- Salt and freshly ground black pepper
Eggplant with Spicy Ginger Sauce
By Shawn
1. Heat a large nonstick skillet over medium-high heat
- 1 teaspoon extra virgin olive oil
- 1 cup chopped onions
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1 1/2 pounds unpeeled eggplant, cut into 1/4 -inch cubes
- 1/4 cup ponzu sauce (see note)
- 1/2 to 1 teaspoon Asian chili-garlic sauce or sambal
- 2 teaspoons toasted sesame oil
- 4 tablespoons chopped fresh cilantro
- Cooked brown rice, for serving.
- Note: Ponzu, a Japanese sauce, is available in Asian markets; an adequate substitute is 1
- tablespoon each soy sauce, rice vinegar, water and lime juice, and 1 teaspoon sugar.
Apple and Pear Crisp
By Shawn
Preheat the oven to 350 degrees F
- For the topping:
- 2 pounds ripe Bosc pears (4 pears)
- 2 pounds firm Macoun apples (6 apples)
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced
Risotto with Mushrooms Williams Sonoma
By Shawn
In a saucepan over medium heat, bring the stock to a simmer
- 6 cups low-sodium chicken stock, plus more
- as needed
- 3 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1/2 lb. white button mushrooms, brushed clean
- and sliced
- 2 cups medium-grain rice, such as Arborio
- 1/2 cup dry white wine
- 3 Tbs. beef demi-glace
- 1/3 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper, to taste
Kelsey's Green Goddess Dressing (for Crab Tapas)
By Shawn
Put the mayonnaise, sour cream, parsley, chives, tarragon, lemon juice, lemon zest and avocado in a food processor...
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup fresh parsley leaves
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 2 lemons, juice of
- Zest of 1 lemon
- 1 avocado, halved, pitted and peeled