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Recipes
Salmon Wellingtons
By Gams
Preheat oven to 400 degrees F
- 1 clove garlic
- 1 shallot, roughly chopped
- 12 ounces cremini mushrooms
- 3 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1 tablespoons creme fraiche
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- Six 3-ounce center-cut salmon fillets, skinless
- All-purpose flour, for dusting work surface
- 3 sheets puff pastry, defrosted if frozen
- 2 cups baby spinach leaves
- 1 egg, beaten with 1 teaspoon water
- Dill-and-Caper Creme Fraiche Sauce, for serving, recipe follows
- 1 cup creme fraiche
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon capers, drained
- Kosher salt and freshly ground black pepper
Sour Cream Pork Chops with Vidalia Onions -Paula Deen
By Gams
Sprinkle the pork chops with salt and pepper
- Four 1 1/2 to 2-inch thick boneless pork chops
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 1/2 cups sliced Vidalia onion, separated into rings
- 1 cup beef stock
- 1 tablespoon chopped fresh parsley
- 1 teaspoon yellow mustard
- 1 teaspoon paprika
- One 8-ounce container sour cream
- Hot cooked rice, for serving, optional
- Chopped fresh parsley, for garnish, optional
Raspberry Corn Muffins
By Gams
Directions Preheat the oven to 350 degrees F
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup medium cornmeal
- 2 tablespoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups whole milk
- 1/2 pound unsalted butter, melted and cooled
- 2 extra-large eggs
- 3/4 cup good raspberry preserves
Fancy Mac and Cheese
By Gams
Directions Preheat the oven to 425 degrees F
- 1 pound white button or cremini mushrooms, quartered
- Olive oil, for drizzling
- Kosher salt and ground black pepper
- 8 slices thick-cut bacon
- 2 yellow onions, peeled, halved and thinly sliced
- 5 tablespoons butter, plus more for buttering the pan
- 1 1/2 pounds macaroni
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/3 cup half-and-half
- 2 eggs, beaten
- 3/4 cup grated fontina
- 3/4 cup grated gruyere
- 3/4 cup grated Parmesan
- 4 ounces crumbled goat cheese (chevre)
- 4 ounces crumbled gorgonzola or other blue cheese
Eli's Asian Salmon - Barefoot Contessa
By Gams
Line an 8 by 12-inch baking pan with aluminum foil
- 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili paste
- 1/2 cup sliced scallions (2 scallions)
- 2 tablespoons minced garlic (8 large cloves)
- 2 tablespoons minced fresh ginger
- 1 1/2 cups panko (Japanese bread crumbs)
Teriyaki Chicken Wings - Tyler Florence
By Gams
Directions Preheat the oven to 400 degrees F
- Wings:
- Ingredients
- 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
- Salt and freshly ground black pepper
- Olive oil
- 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
- Leaves from 1/2 bunch fresh cilantro, chopped
- Teriyaki Sauce:
- 1 cup low-sodium soy sauce
- 1 cup grapefruit juice
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 3 tablespoons rice wine vinegar
- 1/4 cup brown sugar
- 1 fresh, hot red chile, halved
- 5 garlic cloves, halved
- 2-inch piece fresh ginger, smashed with the side of a large knife
Stir-Fried Beef and Broccoli - Emeril Lagasse
By Gams
Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey
- 2 tablespoons minced garlic
- 4 teaspoons grated ginger
- 4 teaspoons Chinese black vinegar
- 2 tablespoons soy sauce
- 3 teaspoons hoisin sauce
- 3 teaspoons orange blossom honey
- 4 tablespoons peanut oil, divided
- 2 pounds beef flap steak, thinly sliced across the grain*
- 4 tablespoons cornstarch
- 2 large heads broccoli, cut into florets and blanched
- 1 1/2 teaspoons red pepper flakes
- Steamed white rice, for serving
MEXICAN HOT CHOCOLATE - Marcela Valladolid
By Gams
In a heavy sauce pot, over medium-high heat, bring the milk and chocolate to constantly until the mixture is fr...
- 4 cups whole milk
- 1 (3.1-ounce) disc Mexican chocolate*
- *Can be found in Hispanic and gourmet grocery stores
- a boil. Reduce the heat to medium-low and simmer for 20 minutes, whisking
Gingersnap Stackers - Guy Fieri
By Gams
In a small saucepan over low heat, melt the butter
- 1 stick plus 4 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg, freshly grated if possible
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1/4 cup finely chopped crystallized ginger
- 1 large egg
- 4 pints vanilla ice cream
- Waxed paper
- Plastic wrap
Smoky Pork Burgers with Apple and Onion Chutney - Giada De Laurentiis
By Gams
Directions For the chutney: Bring the apples, onion, apple juice, vinegar, maple syrup and thyme to a boil over ...
- Chutney:
- Ingredients
- 2 Granny Smith apples, peeled, cored and diced into 1/4-to-1/2-inch pieces
- 1 medium onion, finely chopped
- 1 cup apple juice
- 1/4 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- Burgers:
- 2 cups shredded smoked mozzarella (8 ounces)
- 6 ounces thinly sliced pancetta, finely diced
- 1 Granny Smith apple, peeled, cored and shredded
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground pork
- Vegetable oil cooking spray
- Olive oil, for drizzling
- 6 soft burger buns, halved
- Serving suggestion: Lettuce leaves and sliced tomatoes