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Recipes
Instant Pot Black Beans and Rice with Fresh Avocado Salsa
By Shawn
The Rice And Beans: Set the Instant Pot to Saute mode and add the olive oil
- The Rice And Beans:
- 2 tsp olive oil
- ½ medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 ½ tsp paprika
- 1 ½ tsp dried oregano
- ¾ tsp kosher salt
- 3 cups low sodium vegetable broth
- 3 cups water
- 1 ½ cup dried black beans, rinsed & stones picked out
- 1 ½ cup short grain brown rice
- Juice of ½ lime
- Salt and pepper, to taste
- The Salsa:
- 2 California avocados, chopped
- Juice of 1 lime
- 2 medium tomatoes, diced
- 3 tbsp minced cilantro
- 2 tbsp minced jalapeno pepper, seeds removed
- ¼ tsp kosher salt
Extra Flakey Broccoli Cheddar Soup Mini Pies
By Shawn
Heat the olive oil in a large dutch oven or pot over medium heat
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced or grated
- 1/4 cup flour
- 1 (14 ounce) can coconut milk (or 1 1/2 cups milk)
- 4 cups fresh or frozen broccoli florets
- 1-2 cups mushrooms, diced (optional)
- 1-2 cups chicken or vegetable broth (plus 2 cups water to thin)
- 1 teaspoon cayenne pepper, or to your taste
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt + pepper
- 2-3 cups shredded sharp cheddar cheese, plus more for topping
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- flakey salt, for serving
Dario's Olive Oil Cake
By Shawn
Makes 2 cakes EACH OF 24 SERVINGS: Calories 279
- 1 cup (5 oz) plump raisins
- 3/4 c Vin Santo
- 3 whole oranges
- 3 extra-large eggs
- 1 3/4 cups granulated sugar, divided
- 1 cup plus 2 tablespoons extra-virgin olive oil
- 20 grams Italian leavening (substitute: 10 grams, or about 1 tablespoon, baking soda and 10 grams, or 1 scant tablespoon, baking powder)
- 3 1/2 cups (14 ounces) pastry flour
- 2/3 cup toasted pine nuts
- Fresh rosemary sprigs, for garnish
Chocolate Sauce Tyler Florence
By Shawn
Heat the cream and butter in a saucepan over medium heat
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 pound semisweet chocolate, chopped in chunks
Homemade Pizza Sauce
By Shawn
In a large saucepan over medium heat, combine tomato sauce and paste
- 2 cans (15 ounces each) tomato sauce
- 1 can (12 ounces) tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon dried oregano
- 1 to 2 teaspoons fennel seed, crushed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Bacon-Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes
By Shawn
Preheat oven to 300 degrees F
- For the pork:
- 1 head garlic, top sliced off
- 2 tablespoons olive oil
- 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 12 fresh sage leaves
- 1 tablespoon chopped fresh thyme
- 12 1/4-inch thick slices bacon
- 2 tablespoons olive oil
- For the sweet potatoes:
- 2 cups fresh lemon juice
- 2 cups granulated sugar
- 1 tablespoon finely chopped lemon zest
- 5 large sweet potatoes, peeled and cut into 1/2-inch dice
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Honey-Mustard Pork Roast with Bacon
By Shawn
Special equipment: kitchen twine For the pork: Put an oven rack in the lower 1/3 of the oven
- Pork:
- 1/4 c. Dijon mustard
- 2 Tbsp. whole-grain mustard (recommended: Maille)
- 2 Tbsp. honey
- 2 garlic cloves, minced
- 2 Tbsp. fresh rosemary leaves
- 1 (3 1/2-pound) center-cut, boneless, pork loin roast
- 12 slices bacon (about 1 pound)
- Salad:
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 c. (5 ounces) baby arugula
Diana’s Vietnamese Caramel Shrimp
By Shawn
In a large bowl, combine the shrimp with the oyster-flavored sauce, salt, cayenne pepper and flour
- 1 to 1 1/2 pounds medium shrimp, peeled and deveined
- 2 tablespoons oyster-flavored sauce
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon flour
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/4 cup water, or more as necessary
- 1 tablespoon sugar
- 1 small onion, chopped
- 1/2 to 1 red chile pepper, thinly sliced
- Freshly ground black pepper
- 2 teaspoons lime juice
- 4 to 5 sprigs cilantro, for garnish, optional
Fried Couscous Salad
By Shawn
For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat
- Couscous:
- 2 cups low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, peeled and crushed
- 4 ounces ricotta salata cheese, cut into 1/2-inch pieces
- 1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh basil leaves
- Dressing:
- 1/4 cup extra-virgin olive oil
- Zest and juice from 1/2 large lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper