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Recipes
Green chile squares
By Shawn
Preheat the oven to 300 degrees F
- Nonstick cooking spray
- • 6 eggs, beaten
- • 1/2 teaspoon salt
- • 1/2 teaspoon freshly ground black pepper
- • 1 tablespoon cayenne pepper sauce
- • 3 (4-ounce) cans diced green chiles, with juice
- • 1 1/2 cups grated Monterey Jack
- • 1 1/2 cups grated sharp Cheddar
Sweet, Sour, and Spicy Stir-Fried Orange Chicken and Broccoli with Cashews
By Shawn
1. Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps
- To make the chicken easier to slice, freeze it for 20 minutes until it is firm, but not frozen.
- Chicken
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- 1 cup water
- 1 pound boneless, skinless chicken breasts, trimmed of excess fat, and sliced into 1/4-inch pieces
- 2 tablespoons Asian sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1/2 teaspoon grated zest from 1 orange
- Sauce and vegetables
- 1/4 cup low-sodium chicken broth
- 1/4 cup juice from 1 orange
- 1/4 cup white vinegar
- 2 teaspoons soy sauce
- 2 teaspoons hoisin sauce
- 1 teaspoon cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon red pepper flakes
- 1 teaspoon minced fresh ginger
- 2 medium garlic cloves, minced or press through garlic press (about 2 teaspoons)
- Peanut or vegetable oil
- 1 cup unsalted roasted cashews, toasted in dry skillet over medium heat until golden brown, about 6 minutes
- 1 1/2 pounds broccoli, florets cut into bite-size pieces (about 1 1/2-inches tall and 1-inch wide), stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices
- 4 medium scallions, sliced 1/4-inch thick on bias
Fruit Slab Pie
By Shawn
For the filling: Cut each apricot in half, remove and discard the pit, then cut each half into three or four slices
- FOR THE FILLING
- 4 pounds apricots, slightly firm (see headnote)
- 1 cup sugar
- Juice of 2 lemons
- Three 3-inch sprigs of lemon verbena (optional)
- 1/4 cup cornstarch
- 12 ounces almond paste, crumbled (not marzipan; optional)
- FOR THE CRUST
- 5 1/3 cups (22 ounces) flour, plus more for the work surface and rolling pin
- 16 ounces (4 sticks) unsalted butter, diced and frozen
- 1 cup ice water
- 2 pinches kosher salt
- 2 to 3 tablespoons whole milk or heavy cream, for brushing
- 2 tablespoons sugar, for sprinkling
Perfect Pumpkin muffins
By Shawn
Prep and preheat: Heat the oven to 350°F
- Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 1 1/3 cups light brown sugar
- 2 large eggs
- 1 1/3 cups pumpkin purée
- 1 teaspoon vanilla extract
Peanut Noodles Washington Post
By Shawn
Cook the pasta according to package directions, and drain it well
- 1 1 1 pound spaghetti or Chinese egg noodles
- 2 2 2 tablespoons peanut oil
- 2 2 2 scallions, thinly sliced on the diagonal, plus more for garnish
- 1-inch 1-inch 1-inch piece fresh ginger, minced
- 3 3 3 cloves garlic, minced
- 1 1 to teaspoon Asian chili paste or to taste (optional)
- 2 2 2 tablespoons light or dark light brown sugar
- 1/2 1/2 1/2 cup creamy peanut butter (may use natural peanut butter)
- 2 to 3 2 to 3 3 tablespoons low-sodium soy sauce, plus more as needed
- 2 2 2 tablespoons rice vinegar (optional)
- 6 to 10 6 to 10 10 tablespoons hot water
- Salt, as needed
- 3 3 3 tablespoons toasted sesame oil
- 1 1 1 tablespoon sesame seeds
- Cucumber slices
- Carrot sticks
- Red, orange or yellow bell pepper slices
- Fresh cilantro or mint leaves
Roasted Egglplant Spread
By Shawn
Preheat the oven to 400 degrees F
- 1 medium eggplant
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
Sesame Crusted Red Snapper, Dressed Veggies, Curry Couscous
By Shawn
In a salad bowl, combine the ginger, jalapeño, vinegar, salt and pepper
- 1 piece fresh ginger - (abt 2") peeled, and grated or minced
- 1 small jalapeño pepper seeded, and finely chopped
- 3 tablespoons rice wine vinegar (or white wine vinegar)
- Salt to taste
- Freshly-ground black pepper to taste
- 6 tablespoons vegetable oil divided
- 10 radishes thinly sliced
- 1 seedless or English cucumber thinly sliced
- 1 yellow pepper seeded, quartered, and cut into thin strips
- 1/4 cup sliced almonds - (2-oz pouch)
- 1 cup chicken broth
- 1 tablespoon curry powder
- 2 pinches ground cinnamon
- 1 cup couscous
- 4 pieces s skin-on red snapper fillet - (8 oz ea)
- 1/2 cup sesame seeds un-toasted
- 1 bunch watercress thick stems trimmed
- 1 cup roughly-chopped fresh basil - (abt 20 leaves)
- 2 scallions chopped
Monte Christo Sandwiches
By Shawn
Five stars
- Sandwiches:
- Ingredients
- 6 eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 8 slices white bread
- 8 slices Swiss cheese, thinly sliced
- 1/2 pound ham, thinly sliced
- 1/2 pound turkey, thinly sliced
- 4 tablespoons butter
- Cranberry Syrup:
- 1 (16-ounce) can cranberry sauce
- 1/4 cup maple syrup
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Peach Glazed Ham
By Shawn
Preheat oven to 350 degrees
- 3 cups Peach Nectar
- 1 (1 in.) piece of Ginger, smashed
- 1/2 Lemon, juiced
- 4 Garlic cloves, smashed
- 1/4 cup Dijon mustard
- 1 cup Brown Sugar
- 1 (14 lb) Precooked Ham
- 3 whole Peaches
Basalmic BBQ sauce
By Shawn
For the BBQ sauce: Combine all the ingredients in a small saucepan and stir until all the ingredients are incorpor...
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces
- of New York strip or Club strip steak
- Salt and freshly ground pepper