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Recipes
Baked Macaroni and Cheese
By Shawn
Preheat oven to 350 degrees F
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
Corn Mashed Potatoes
By Shawn
Directions Place the potatoes in a large pot, cover with cold water and season with salt
- 1 1/2 pounds small Yukon gold potatoes
- Salt
- 8 tablespoons (1 stick) unsalted butter
- 1 small yellow onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels
- Freshly ground black pepper
- 1 1/2 cups heavy cream
Sausage Ragu
By Shawn
1.With the tip of a small, sharp knife, slit open the sausage casings
- 1 pound sweet Italian sausage or bulk sausage
- Extra-virgin olive oil
- 1 onion, minced
- 1 carrot, minced
- 1 celery stalk, minced
- 1/4 cup minced flat-leaf parsley, plus extra for garnish
- 1 28-ounce can whole tomatoes, preferably San Marzano, with its juice
- 1 large sprig fresh thyme
- 1 large sprig fresh rosemary
- 3 tablespoons tomato paste
- Salt
- Ground black pepper
- 1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne
- Freshly grated Parmesan cheese, for garnish, optional
Baby back ribs with Thai Chile Sauce
By Shawn
1. Preheat oven to 275F. On the underside of the rib, remove the thin membrane and discard
- INGREDIENTS:
- You can use the larger St. Louis or country style ribs. If you'd like to use a dry rub, just it in place of salt and pepper. My kids love barbeque sauce, and I'll use this same technique and slather on bbq sauce instead of the sweet chili sauce.
- 5 pounds baby back ribs
- salt & pepper
- 1/2 cup Thai sweet chili sauce
Creme Brulee French Toast
By Shawn
Five stars
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons corn syrup
- 6 (1 inch thick) slices French bread
- 5 eggs
- 1 1/2 cup half-and-half
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Portobello Mushroom Lasagna
By Shawn
Preheat the oven to 375 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (11/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly ground Parmesan
Thai green curry drumsticks
By Shawn
Preheat oven to 200°C/180°C fan-forced
- 8 chicken drumsticks (or thighs)
- 1/4 cup Thai green curry paste
- 2 tablespoons desiccated coconut
- 2 tablespoons brown sugar
Quinoa Sweet Potato Noodle Bolognese
By Shawn
1.Place a small saucepan over high heat with the quinoa and water
- 3 tbsp dry quinoa
- 1/4 cup + 3 tbsp water
- salt, to taste
- 1 tbsp olive oil
- 2 tsp minced garlic
- 1/4 tsp red pepper flakes
- 1/4 cup chopped celery
- 1/4 cup peeled and chopped carrot
- handful of almonds (less than 1/4 cup)
- 1/4 cup diced red onion
- (1) 14-oz can of diced tomatoes
- 1 tsp oregano flakes
- pepper, to taste
- 1.5 large sweet potato, peeled, Blade C
- olive oil cooking spray
- 1 tsp garlic powder
Spicy Chicken Coconut Curry
By Shawn
Heat the Ghee in a large heavy-bottomed pot over medium-low heat
- 3 tablespoons Ghee (see recipe)
- 2 medium onions chopped
- 1 piece ginger - (abt 1") peeled, and finely chopped
- 4 garlic cloves finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons Curry Powder (see recipe)
- 1 cinnamon stick
- 1 dried red chile - (to 3)
- Kosher salt to taste
- Freshly-ground black pepper to taste
- 2 cans unsweetened coconut milk - (15 oz ea)
- 2 cups chicken stock
- 4 tomatoes seeded, chopped
- 6 boneless skinless chicken breasts cut into 1" strips
- 1/4 cup cilantro leaves plus
- more for garnish
- 1 lemon juiced
- Mint leaves for garnish
Spaghetti Squash with Ground Turkey and Tomato Sauce
By Shawn
For the squash: Preheat the oven to 350 degrees
- 1 medium spaghetti squash (about 4 pounds), rinsed well
- 3 tablespoons extra-virgin olive oil
- 2 cups diced vidalia or other sweet onion
- 12 white button mushrooms, stemmed, then sliced (about 2 cups)
- 1 cup frozen peas (optional)
- 1 medium zucchini, diced (optional)
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 14 1/2 ounces canned, diced Italian-style tomatoes, preferably no-salt-added, plus their juices
- 1/2 cup dry white wine
- 2 cloves garlic, pressed or minced
- 1 pound 95 percent lean ground white turkey meat or ground chicken breast
- Freshly grated Parmigiano-Reggiano cheese, for garnish (optional)