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Recipes
Big Daddy's Blackened Tilapia
By Gams
Big Daddy's Blackened Tilapia
- Blackening Spice:
- Ingredients
- 3 tablespoons smoked paprika
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried ground thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- For Fish:
- 4 tilapia fillets
- 2 tablespoons grapeseed oil
- 1/2 lemon, juiced
Bess London's Pecan Tassies - Trisha Yearwood
By Gams
With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
- One 3-ounce package cream cheese, at room temperature
- 1 cup all-purpose flour
- Nonstick cooking spray
- 1 large egg
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 1/2 cup pecans, finely chopped
Dark Chocolate Nut Bars
By Gams
Preheat the oven to 350 degrees F
- 2 teaspoons virgin coconut oil
- 1 cup unsweetened coconut flakes
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped walnuts
- 1/2 cup chopped cashews
- 1/2 cup trail mix (nuts only)
- 1 tablespoon ground flaxseed
- 1/2 cup maple syrup
- 1/3 cup honey
- Kosher salt
- 1/2 cup dark chocolate chips
Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds - Bobby Flay
By Gams
Directions For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan
- BBQ Sauce:
- Ingredients
- 2 tablespoons canola oil
- 4 cloves garlic, smashed
- 3-inch piece fresh ginger, peeled and chopped
- 1 large Spanish onion, coarsely chopped
- 3 cups fresh ripe pineapple chunks
- 1 habanero, chopped
- 1 cup fresh pineapple juice
- 2 cups hoisin sauce
- 1/4 cup ketchup
- 1/4 to 1/2 cup dark brown sugar (depending on sweetness of pineapple)
- 3 tablespoons ancho chile powder
- 2 heaping tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 teaspoons ground star anise
- 1 teaspoon ground cinnamon
- Salt and freshly ground black pepper
- Ribs:
- 1/4 cup Spanish paprika
- 1 1/2 tablespoons dry mustard
- 1 tablespoon ground ginger
- 1 tablespoon ground star anise
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon Thai chile flakes
- 2 racks St. Louis style pork ribs (12 ribs each), membranes removed
- 2 cups soy sauce
- 1/2 cup peeled and coarsely chopped fresh ginger
- 6 cloves garlic, smashed
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1 bunch scallions, chopped
Caramels
By Gams
Special equipment: a candy thermometer Combine the maple syrup, brown sugar, cream, condensed milk, corn syrup and...
- 1 1 1 cup maple syrup
- 1 1 1 cup brown sugar
- 1 1 1 cup heavy cream
- 1/2 1/2 1/2 cup sweetened condensed milk
- 1/2 1/2 1/2 cup corn syrup
- 1 1 1 teaspoon salt
- 4 4 4 tablespoons unsalted butter
- Nonstick cooking spray, for the knife
Sweet and Sticky Pork Ribs - Giada
By Gams
Directions For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary
- RIBS:
- 3 pounds pork spareribs
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon packed dark brown sugar
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- BBQ SAUCE:
- 1 cup balsamic vinegar
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons whole grain mustard
- 1 tablespoon molasses
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons hot sauce
- 1/4 teaspoon kosher salt
Smoked Salmon and Vegetable Cream Cheese Bagels - Ina Garten
By Gams
Slice the bagels in half horizontally and spread 1 tablespoon of the vegetable cream cheese over the bottom half of...
- 2 sesame bagels
- Vegetable Cream Cheese, recipe follows
- 4 slices smoked salmon
- 16 ounces cream cheese, at room temperature
- 2 tablespoons minced scallions, white and green parts
- 2 tablespoons finely chopped carrot
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped radish (2 radishes)
- 2 to 3 pinches kosher salt
- 1 pinch finely ground black pepper
Breakfast Quesadillas
By Gams
Directions Fry the bacon in a skillet over medium heat until crisp
- 1 pound thin bacon
- Butter, for the pan
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- 1/4 cup half-and-half
- 8 large eggs
- Salt and freshly ground black pepper
- 3/4 cup freshly grated Cheddar
- 3/4 cup freshly grated Monterey Jack cheese
- 6 whole-wheat tortillas
- Avocado slices, for topping, optional
- Sour cream, for serving
- Store-bought or homemade pico de gallo or salsa, for serving
Pecan Bars
By Gams
Recipe courtesy Claire Robinson, 2010
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
- 1 1/2 cups unbleached all-purpose flour
- 2/3 cup light brown sugar
- 1 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup light brown sugar
- Pinch salt
- 1/3 light corn syrup
- 1/4 cup unbleached all-purpose flour
- 3 cups coarsely chopped pecans
Buffalo Grilled Shrimp with Goat Cheese Dipping Sauce
By Gams
Directions For the sauce: Heat a small saucepan over medium heat
- sauce:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 cup heavy cream, room temperature
- 1/3 teaspoon kosher salt
- 4 ounces fresh goat cheese, room temperature
- 1 tablespoon chopped fresh chives
- shrimp:
- 1 tablespoon chopped fresh parsley
- 1 pound jumbo shrimp, peeled and deveined
- 1/4 cup hot sauce, such as Frank's, plus 2 tablespoons for serving
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon zest, from 1 large lemon
- 4 cloves garlic, smashed and coarsely chopped
- 1/2 teaspoon salt