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Recipes
Pot Roast Brisket
By Shawn
Generously season the brisket on all sides with salt and pepper
- 1 flat-cut beef brisket, 4 1/2 to 5 lb., rolled and tied
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1 1/2 lb. cipollini onions, peeled
- 4 garlic cloves, smashed
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine, such as Zinfandel
- 2 Tbs. mushroom demi-glace
- 1/4 cup tomato paste
- 1 3/4 cups beef broth
- 3 each fresh rosemary and thyme sprigs, tied in a cheesecloth
- 5 carrots, peeled and cut into 1 1/2-inch pieces
- 2 bunches Swiss chard, stems and large ribs removed, leaves cut into 1-inch strips, blanched and squeezed of excess moisture
Orange-Honey Glazed Carrots
By Shawn
Directions Cut the carrots diagonally in 1-inch-thick slices
- 3 bunches carrots, peeled
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- Kosher salt
- 1 teaspoon minced fresh ginger
- 1 teaspoon grated orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 teaspoon freshly ground black pepper
Perfect Salmon Burgers
By Shawn
Recipe courtesy Food Network Magazine
- 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
- 2 tablespoons dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- Pinch of cayenne pepper
- 2 scallions, chopped
- 1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split
- Tartar sauce and arugula, for topping
Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts
By Shawn
Goes very well with the Oven Fried Talapia
- 1/3 cup pine nuts
- 1/4 cup + 2 tbsps. extra virgin olive oil
- 3 tbsp white Balsamic vinegar
- 1 small shallot, minced
- saltand freshly ground black pepper
- 4 cups Thyme Scented Pearled Barley
- 1 large tart apple, cored and cut into 1/2 inch pieces
- 1/2 cup pomegranate seeds (from 1 pomegranate)
- 1/2 cup chopped flat leafed parsley
Quinoa Chile Relleno Bake
By Shawn
Whisk eggs together. Add the sour cream and greek yogurt to the eggs and whisk until fully incorporated
- Ingredients:
- 8 Eggs
- 1/3 cup sour cream
- 2/3 cup greek yogurt
- 2 cups shredded cheddar cheese
- 1/2 cup pepper jack cheese
- 2 cups cooked quinoa
- 2 4-oz. cans green chile
- hot sauce (to your liking)
- 1/2 tsp black pepper
- 1/8 tsp salt
Instant Pot Sous Vide Egg Bites (Starbucks copycat)
By Shawn
1. Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside
- 4 eggs
- ½ cups monterey jack cheese shredded
- ½ cup cottage cheese
- 1 green onion chopped
- ½ roasted red pepper chopped
- ¼ cup spinach chopped
Mediterranean Couscous Salad
By Shawn
Five stars
- 3 tablespoons extra-virgin olive oil plus 3/4 cup
- 2 cloves garlic, minced
- 1 box Israeli couscous or small pasta
- 3 cups chicken stock
- 2 lemons juiced
- zest from 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chopped fresh basil leaves
- 1/2 cup chopped fresh mint leaves
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds, toasted
Peach and Strawberry Crumble
By Shawn
Giada deLarentiis
- Filling:
- Butter, for pan
- 2 tablespoons fresh lemon juice (about 1/2 large lemon)
- 1 1/2 tablespoons arrowroot flour
- 1 pound medium strawberries, halved
- 1 1/2 pounds yellow or white peaches, peeled, pitted and sliced* see Cook's Note
- 1/2 cup light brown sugar
- Topping:
- 2/3 cup all-purpose flour
- 2/3 cup old fashioned style oats
- 1/2 cup sliced almonds
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes
- Cook's Note: The crumble can also be made using 1 pound frozen and thawed whole strawberries and 1 pound frozen and thawed peach slices (plus any thawing juices). Reduce the arrowroot to 1 tablespoon and cook as above
Spaghetti Sauce with Mushroom Cream Sauce
By Shawn
1) Preheat oven to 350 degrees
- 1 large spaghetti squash, roasted
- 8 ounces mushrooms (white button or cremini mushrooms work great). Slice them into quarters.
- 1/2 onion, diced
- 4-5 ounces spinach, washed
- 1 Cup cream
- 1 Tablespoon Dijon mustard (optional) 2 Tablespoons olive oil
- Salt and pepper
Flourless Peanut Butter Cookies
By Shawn
1. Mix first five ingredients thoroughly
- 1 cup Sugar (white, brown or 1/2 and 1/2)
- 1 cup natural Peanut Butter (creamy or chunky)
- 1 egg (lightly beaten)
- 1 tsp baking soda
- 1 tsp Vanilla
- 1/2 cup chocolate chips (optional)
- Sea Salt