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Recipes
Stracciatella Semifreddo
By Shawn
Five stars
- Crust:
- * Vegetable oil cooking spray
- 3 * 3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
- 1/4 * 1/4 cup toasted hazelnuts, see Cook's Note
- 1/2 * 1/2 stick (4 tablespoons) unsalted butter, melted
- Filling:
- 8 * 8 egg yolks, at room temperature
- 1/2 * 1/2 cup sugar, plus 1/4 cup
- 1 * 1 teaspoon pure vanilla extract
- 1/8 * 1/8 teaspoon fine sea salt
- 1 * 1 cup heavy cream
- 3/4 * 3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)
Sausage and Leek Casserole
By Shawn
Heat oil in a heavy bottomed skillet on medium-high heat
- Oil
- 2 cups leeks, cut in rings, rinsed thoroughly
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound ground pork sausage
- 1/2 loaf French baguette
- 1 cup grated Cheddar
- 1 cup pepper jack cheese
- 6 each large eggs
- 1/2 cup milk
- 1/4 cup heavy cream
Cornish Game hens with cornbread stuffing
By Shawn
Five stars
- 6 tablespoons unsalted butter, divided
- 1 small leek, white part with 1 inch of green, finely chopped and rinsed
- 1-2 small apple (about 4 ounces)peeled, cored, and diced
- 2 teaspoons minced fresh sage, plus sprigs for garnish
- 1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
- 3 cups cubed day old cornbread
- 1 cup chicken broth, homemade or low-sodium canned
- Kosher salt and freshly ground black pepper
- 4 Cornish hens, giblets discarded, patted dry
Dry enchilada mix
By Shawn
Mix all ingredients together and store in airtight container
- 2 teaspoons mild chili powder
- 2 teaspoons paprika
- 2 teaspoons cornstarch
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons dried onion flakes
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
CHICKEN MARSALA
By Shawn
Directions In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly
- Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
Kicked up breaded pork chops (thin)
By Shawn
five stars
- 1 1/2 cups milk
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons dry white wine
- 1 tablespoon crushed red pepper
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 6 thin center-cut pork chops (about 2 1/4 pounds)
- 1 cup fine, dry bread crumbs
- 1/2 teaspoon black pepper
- 2 teaspoons Emeril's Italian Essence or other Italian seasoning
- 1/4 cup grated Pecorino
- 3 tablespoons olive oil
Roasted Citrus-Herb Game Hen
By Shawn
Place an oven rack in the lower 1/3 of the oven
- 2 (1 1/2 to 2-pound) Cornish game hen
- 1/4 cup olive oil
- 2 shallots, minced
- 2 tablespoons orange zest, from 2 medium oranges
- 2 tablespoons lemon zest, from about 3 lemons
- 2 tablespoons chopped fresh thyme leaves
- 3 tablespoons chopped fresh mint leaves
- 1 teaspoon kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 cups low-sodium chicken stock
- 2 tablespoons Marsala wine or dry sherry
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1/4 cup dried cranberries or currants
- 2 teaspoons all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
Simple Balsamic Peach Summer Salad
By Shawn
Little Yellow Kitchen
- Ingredients:
- 3 ripe, but firm peaches, sliced
- 8 cups mixed greens
- 3/4 cup caramelized onions, from about (about 1 large onion or 2 small/medium)
- 4 oz feta cheese, crumbled
- 1/4 C Toasted slivered almonds or candied walnuts
- Balsamic vinegar
- White Balsamic Vinaigrette:
- 3 Tablespoons white balsamic vinegar
- 1 tablespoon fresh orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or agave
- 1 1/2 Tablespoon shallot, minced
- 4 Tablespoons olive oil
- pinch sea salt and black pepper, to taste
Tomato Balsamic Shredded chicken
By Shawn
Step 1 If the chicken breast halves are of uneven thickness, you may want to either pound them between pieces of p...
- Two 6- to 8-ounce boneless, skinless chicken breast halves (no tenderloins)
- 1 tablespoon extra-virgin olive oil
- 1⁄4 cup tomato paste
- 1⁄2 cup chicken broth, preferably no-salt-added, or more as needed
- 1⁄ 2cup balsamic vinegar, or more as needed
- Kosher salt
- Freshly ground black pepper
- Leaves from 4 stems thyme
- 1⁄2teaspoondried oregano
Garlic And Citrus Roast Chicken
By Shawn
Five stars
- 1 whole roasting chicken - (5 to 6 lbs) neck and giblets discarded
- Salt to taste
- Freshly-ground black pepper to taste
- 1 orange quartered
- 1 lemon quartered
- 1 head garlic halved crosswise, plus
- 3 garlic cloves chopped
- 2 cans reduced-sodium chicken broth - (14 oz ea)
- 1/4 cup frozen orange juice concentrate thawed
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano leaves
- Kitchen string or butcher twine