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Recipes
Mixed Citrus Spritzer - Marcela Valladolid
By Gams
For the simple syrup: In a small saucepan, bring the water and agave to a boil over medium-high heat
- 1/4 cup water
- 1/4 cup agave nectar
- 1 grapefruit, juiced
- 2 navel oranges, juiced
- 2 lemons, juiced
- 4 mandarins or clementines, juiced
- 3 cups sparkling water, chilled
- Orange or mandarin slices, for garnish
Beef Stew with Root Vegetables - Ree Drummond
By Gams
Heat the oil and butter in a pan and brown the beef
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons tomato paste
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tablespoons all-purpose flour, optional
- Minced fresh parsley, for garnish
Chocolate-Almond-Cherry Brittle - Modified
By Gams
Directions Grease a rimmed baking sheet with vegetable oil
- Vegetable oil, for greasing baking sheet
- 1/2 cup raw almonds, toasted and chopped (see Cook's Note)
- 1/2 cup bittersweet chocolate chips, such as Ghirardelli 60-percent
- Zest of 1 orange
- 1/2 cup dried cherries, roughly chopped
- 3 cups sugar
Seafood Potpie - Ina Garten
By Gams
Melt the butter in a large saute pan over medium heat
- 1/4 pound unsalted butter
- 1 1/2 cups chopped yellow onion (1 large)
- 1 cup chopped fennel
- 1/2 cup all-purpose flour
- 3 cups fish stock or clam juice
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, sliced in half horizontally
- 1 tablespoon Pernod
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- For the pastry
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 pound cold unsalted butter, diced
- 1/4 to 1/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Mustard Chicken Salad - Barefoot Contessa
By Gams
Directions Preheat the oven to 350 degrees F
- Ingredients
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes, halved
Butter Burger with Beer Cheese Sauce and Bacon
By Gams
Special equipment: a grill pan For the burger: Preheat the oven to 350 degrees F
- 8 slices bacon
- 4 tablespoons unsalted butter, plus additional for toasting buns
- 2 pounds ground chuck
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 4 thick slices Cheddar or American cheese
- 4 pretzel buns
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 4 tablespoons all-purpose flour
- 2 cups light beer, such as lager
- 1 1/2 cups heavy cream
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper
- 6 ounces grated sharp Cheddar
- 6 ounces grated Swiss cheese
Pork Chops with Cranberry Mustard Sauce - Paula Deen
By Gams
Directions Arrange the pork chops in a single layer in a shallow dish
- Ingredients
- 4 (6-ounce) bone-in pork loin chops
- 4 teaspoons Dijon mustard
- 1/4 cup Cranberry Mustard Sauce, recipe follows
- Nonstick cooking spray
- Salt and freshly ground black pepper
Cider-Brined Fried Chicken - Sunny Anderson
By Gams
Cider-Brined Fried Chicken
- 2 cups apple cider
- 1/2 cup salt
- 1 (4 1/2 to 5-pound) chicken, cut into 10 pieces
- Water
- 2 eggs
- 2 tablespoons cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 quarts vegetable shortening, for frying
Cowboy Lasagna
By Gams
Directions In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage
- 2 tablespoons olive oil
- 1 pound lean ground beef chuck
- 1 pound sage-flavored sausage, in bulk or removed from casing
- 1 pound sliced pepperoni
- One 16-ounce can diced fire-roasted tomatoes
- One 12-ounce can tomato paste
- 1 tablespoon dried oregano
- Pinch salt
- Pinch freshly ground black pepper
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 16 ounces lasagna noodles
- 16 ounces ricotta cheese
- 16 ounces mozzarella cheese, shredded
- 1 cup grated Parmesan
Buffalo Turkey Sloppy Joes
By Gams
Directions For the sloppy joes: Heat the butter in a large skillet over medium-high heat
- 3 tablespoons butter
- 2 pounds ground turkey breast
- Celery salt
- Freshly ground black pepper
- 2 tablespoons fresh thyme leaves
- 5 to 6 ribs celery, 2 to 3 finely chopped, and a few ribs cut into sticks for plate garnish
- 4 to 5 carrots, 2 peeled and finely chopped, and 2 to 3 cut into sticks for plate garnish
- 4 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 cup beer or chicken stock
- 1/4 to 1/2 cup medium to extra spicy hot sauce, such as Frank's Red Hot
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- One 14-ounce can tomato sauce
- 12 soft hamburger rolls
- 1 cup blue cheese crumbles
- 1 cup sour cream
- 1/4 cup chopped fresh herbs, such as dill, chives and parsley leaves
- 2 tablespoons lemon juice or cider vinegar
- 1 large clove garlic, grated
- Salt and freshly ground black pepper
- 1/3 to 1/2 cup buttermilk
- Chopped dill pickles
- Chopped raw onion or scallions