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Recipes
Bourbon Brined Fried Chicken
By Gams
Directions Special equipment: a 1-gallon resealable freezer bag, 14-inch cast-iron skillet and deep-fry thermomete...
- 2/3 cup bourbon
- 1/4 cup packed light brown sugar
- 2 dried bay leaves
- 8 black peppercorns
- Kosher salt and freshly ground black pepper
- Eight 10- to 12-ounce skin-on bone-in chicken breasts
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon Dijon mustard
- 3/4 cup finely ground cornmeal
- 1 tablespoon garlic powder
- 3/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 cup canola oil
- 1 cup unrefined coconut oil
Cheese Cart Mac and Cheese - Brian Boitano
By Gams
Bring a large pot of salted water to a boil over medium heat
- Crunchy Garlic Bread Crumb Topping:
- 1 pound orecchiette pasta
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 3/4 cups milk, at room temperature
- 1/4 pound Asiago cheese, shredded
- 1/4 pound fontina cheese, shredded
- 1/4 pound Gouda cheese, shredded
- 1/2 teaspoon ground white pepper
- Salt
- 1/4 cup butter
- 2 cloves garlic, finely chopped
- 1 tablespoon freshly chopped parsley leaves
- 2 cups fresh bread crumbs, toasted*
- 1/4 cup grated Parmesan
Queso Fundido with Chorizo - Marcela Valladolid
By Gams
Preheat the oven to 425 degrees F
- Vegetable oil, for oiling the baking dish
- 6 ounces chorizo or spicy Italian sausage, casings removed
- 1/4 cup chopped onion
- 1 large clove garlic, minced
- 2 cups grated Oaxaca or mozzarella cheese
- 6 flour tortillas, warmed
David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting
By Gams
Directions For the cake: Preheat the oven to 350 degrees F
- 2 tablespoons butter
- 1 1/2 cups granulated sugar
- 1 cup canola oil
- 1 cup light brown sugar
- 4 large eggs, lightly beaten
- 3 cups unbleached all-purpose flour
- 1 1/2 cups shredded carrots
- 1 1/2 cups shredded coconut
- 1 cup chopped walnuts, plus more for garnish
- 3 tablespoons ground cinnamon
- 1 tablespoon almond extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- One 15-ounce can pineapple rings, drained (reserve the liquid for the frosting) and chopped into 1/2-inch pieces
- 8 ounces cream cheese, at room temperature
- 3 cups confectioners' sugar
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup reserved pineapple juice from the canned pineapple
Deep-Fried Squash - Paula Deen
By Gams
In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F
- Vegetable oil, for frying
- 1/2 cup whole buttermilk
- 3 large eggs
- 4 medium yellow squash, cut into 1/4-inch thick slices
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons Cajun or Creole seasoning
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
Red Velvet Cake - Bobby Flay
By Gams
For the cake: Directions Preheat the oven to 350 degrees F
- Cake:
- Ingredients
- 3 3/4 cups AP Flour
- 3 tablespoons Dutch processed cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 2 1/4 cups granulated sugar
- 3/4 cups vegetable oil
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons red wine vinegar
- 1 tablespoon red food coloring
- 1 1/2 cups buttermilk, at room temperature
- Frosting, recipe follows
French Onion Grilled Cheese - Jeff Mauro
By Gams
Directions For the caramelized onions: Heat a large heavy-bottomed pot over medium-high heat
- Caramelized Onions:
- Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions, in 1/4-inch slices from root to tip
- Salt and freshly cracked black pepper
- 1/4 cup dry sherry
- 1 teaspoon finely chopped fresh thyme
- Sandwich Build:
- 8 slices gruyere cheese
- 8 slices sourdough bread
- Salted butter, softened
Buttery Crab Pot Pies - Paula Deen
By Gams
Preheat the oven to 350 degrees F with a rack in the middle position
- 8 tablespoons (1 stick) butter
- 1 small yellow onion, chopped
- 1 cup sliced mushrooms
- Salt and cracked black pepper
- 2 tablespoons all-purpose flour, plus more for dusting
- 1 1/2 cups milk
- 1/4 cup clam juice
- 1/4 cup medium-dry sherry
- 1/2 pound crabmeat, well drained and picked clean of shells
- 1 cup frozen peas
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten with 1 teaspoon water, to brush pastry
Baked Potato Soup
By Gams
Directions Preheat the oven to 400 degrees F
- 4 large baking potatoes
- 6 bacon slices, plus crumbled cooked bacon, for serving
- 2/3 cup (11 tablespoons) butter
- 2/3 cup all-purpose flour
- 8 cups milk
- 5 ounces Cheddar, shredded, plus more for serving
- 2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 2 green onions ( scallions), finely chopped, plus more for serving
- 8 ounces sour cream, plus more for serving
Soul Cafe's Collard Greens
By Gams
Heat olive oil in a large pot
- Olive oil, to saute
- 1 large onion, diced
- 1/2 cup apple cider vinegar
- 1/2 cup balsamic vinegar
- 1 1/2 cups water
- 4 pounds collard greens, roughly chopped
- 1 tablespoon vegetable base (concentrated vegetable stock)
- 1 teaspoon cayenne pepper
- 1 1/2 cups sugar