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Recipes
Peppercorn Sauce
By Shawn
Five stars
- Pan juices from steak
- 4 steaks 1-1 1/2 inches
- 1/3 cup minced shallot
- 1 clove garlic minced
- 1/4 cup cognac
- 2 cups brown stock or canned beef broth
- 1 tablespoon black peppercorn, coarsely crushed
- 1/3 cup heavy cream
- 4 teaspoons cornstarch
- 2-3 teaspoons Dijon mustard
Dijon and Sherry Baked Chicken Tenders
By Shawn
Place the mustard, sherry, herbs, salt and pepper in a large resealable plastic bag and mix the contents by squishi...
- 1/4 cup Dijon mustard
- 1/4 cup dry sherry (or other fortified wine, such as Marsala or Madeira or Port)
- 1 teaspoon dried Italian herbs, or dried herbes de provence, or dried tarragon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds boneless skinless chicken breast tenders, or boneless skinless chicken breast cut into strips about one-inch wide and three inches long
- 1 cup panko bread crumbs
- olive oil in a spray mister (or nonstick spray)
Cheesy Spaghetti Squash Casserole
By Shawn
Instructions Preheat oven to 400 degrees F
- Olive oil cooking spray
- 2 1/2 cups (1 lb., 450 grams) cooked spaghetti squash
- 1/2 cup sour cream
- 1 large egg, lightly beaten
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
Stuffed Baby Eggplant
By Shawn
To Make Sauce: Drain tomatoes, reserving juice, then finely chop
- Tomato Sauce:
- 28 ounce can whole tomatoes in juice, preferably San Marzano
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 1/4 cups water
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh basil
- Eggplant and Stuffing:
- 4 pounds small baby eggplants with stem attached
- 1/2 cup long grain rice
- 1 cup water
- 1 cup panko breadcrumbs
- 3 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1/2 cup finely grated Pecorino Romano
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh flat-leaf parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups vegetable oil
Asian Cucumber Salad
By Shawn
Peel the cucumbers and slice lengthwise, then into half-rounds, as thin as you have patience for
- Serves 2
- 2 small cucumbers, or most of a large one
- 1 large shallot, or the white parts of 2 scallions
- 1/2 jalapeno, or green or red bird’s-eye chili
- 3-4 tbsp rice vinegar
- 1-2 tsp water
- 1-2 tsp sugar
- Pinch salt
Lemon Basil Yogurt Cake
By Shawn
Preheat oven to 350°F. Grease and flour a round pan or standard loaf pan
- For the cake:
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- finely grated zest of 2 lemons
- 3/4 cup yogurt
- 1 tablespoon lemon juice
- 1/2 cup extra virgin olive oil or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup finely chopped basil
- For the glaze:
- 1/2 cup powdered sugar
- 2 teaspoons lemon juice
- 1 teaspoon milk
Homemade Gravy
By Shawn
In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until th...
- 1/4 pound (1 stick) unsalted butter
- 1 1/2 cups chopped yellow onion (2 onions)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups chicken stock, preferably homemade, heated
- 1 tablespoon Cognac or brandy
- 1 tablespoon heavy cream (optional)