Shawn's profile page
Recipes
Pressure Cooker Mushroom Risotto
By Shawn
In an electric pressure cooker set to medium heat or sauté, warm 2 tablespoons olive oil
- Olive oil
- 1 lb mushrooms, trimmed and sliced
- Salt and pepper
- 1 medium onion, chopped
- 2 c arborist or carnaroli rice
- 1/2 c white wine
- 4 1/2 c vegetable or chicken stalk
- Grated Parmesan
- Chopped parsley
Sazon Dry Mix Recipe
By Shawn
1. Combine all ingredients and mix well
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground annatto seeds (or paprika)
- 1 tablespoon garlic powder
- 1 tablespoon salt
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
Lightened Artichoke Dip (Cooking Light)
By Shawn
Step 1: Preheat oven to 350°F
- 3 garlic cloves
- 18 ounces frozen artichoke hearts, thawed
- 2/3 cup plain 2% reduced-fat Greek yogurt
- 4 ounces silken tofu
- 1 1/2 ounces shredded Parmesan cheese, divided (about 2/3 cup)
- 4 ounces 1/3-less-fat cream cheese
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Cinnamon Roll Oatmeal
By Shawn
Preheat oven to 375º F and lightly grease a 9x11-inch baking dish with butter or non-stick spray
- Oatmeal:
- 2 cups milk
- 2 cups old-fashioned oats
- 1 large egg
- 4 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Cinnamon drizzle:
- 1/3 cup brown sugar
- 4 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
- Icing:
- 1/2 cup powdered sugar
- 1/2 (8 oz.) package cream cheese, softened
- 2-3 tablespoons milk
Late Summer Corn Tortilla Soup
By Shawn
Note: I find this soup is best to use with leftover pork or chicken
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 2 poblano peppers, seeded and diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups low-sodium chicken stock
- 4 (4-inch) corn tortillas, cut into pieces
- 1/3 cup fresh cilantro, plus extra for topping
- 1 pound shredded pork shoulder or chicken breast
- 3 ears fresh corn, kernels cut from the cob
- tortilla chips for serving
- sliced radish for serving
- sliced avocado for serving
Creamed Spinach
By Shawn
Coat a large, straight-sided saute pan with olive oil and heat over medium heat
- Extra-virgin olive oil
- 2 1/2 pounds washed baby spinach
- 1/2 small onion, finely diced
- Kosher salt
- 2 cloves garlic, smashed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Pinch cayenne pepper
- 1/4 cup grated Parmigiano
Turkey Roulade
By Shawn
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water
- 3/4 cup large-diced dried figs, stems removed
- 3/4 cup dried cranberries
- 1/2 cup Calvados or brandy
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/2 cups diced onions (2 onions)
- 1 cup (1/2-inch-diced) celery (3 stalks)
- 3/4 pound pork sausage, casings removed (sweet and hot mixed)
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 3 tablespoons pine nuts, toasted
- 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
- 1 1/2 cups chicken stock, preferably homemade
- 1 extra-large egg, beaten
- Kosher salt and freshly ground black pepper
- 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
- 3 tablespoons unsalted butter, melted
Pasta Bolognese
By Shawn
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Eggplant Parmesan with Ricotta and Fresh Bail
By Shawn
1. Peel the eggplant and slice it 1/2 inch thick
- 2 medium eggplants (about 2 pounds total)
- 1/2 c mayonnaise
- 1/2 c bread crumbs
- 1 1/2 c tomato sauce
- 1 garlic clove, pressed
- 2 T dry red wine
- 1 c part-skim ricotta cheese
- 1/2 c grated Parmesan
- 1/2 pound (about 2 1/2 c) grated mozzarella cheese
- 2 T minced fresh or 1 tsp. dried bail