Gams' profile page
Recipes
Gulf Shrimp Jambalaya - Anne Burrell
By Gams
For the shrimp stock: toss the shrimp shells in a large pot and fill with water
- 2 pounds medium gulf shrimp, peeled and deveined, shells reserved
- Extra-virgin olive oil
- 1 pound andouille sausage, cut into rounds
- 2 green peppers, seeded and cut into 1/4-inch dice
- 3 ribs celery, cut into 1/4-inch dice
- 1 Spanish onion, cut into 1/4-inch dice
- Kosher salt
- Pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon cayenne pepper
- 2 cups long-grain rice
- 2 fresh bay leaves
- 1 bundle fresh thyme
- 5 scallions, whites and greens thinly sliced, for garnish
Beef Tenderloin with Port Sauce - Claire Robinson
By Gams
Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover w...
- 1 (2-pound) beef tenderloin, trimmed and tied
- 2 quarts beef stock
- 1 cup ruby port
- 2 tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper
- 1/2 cup fresh parsley leaves
Apple, Pear and Walnut Salad - Sunny Anderson
By Gams
In a large bowl whisk together vinegar, orange juice, zest, and raisins
- 2 tablespoons red wine vinegar
- 2 1/2 tablespoons orange juice
- 1 orange, zested
- 1/2 cup raisins
- 4 apples, preferably use 2 to 3 different kinds
- 2 pears, preferably red and green
- 2/3 cup walnuts, toasted and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Italian Chicken Sliders with Tomato Jam - Brian Boitano
By Gams
Tomato Jam: Heat the olive oil in a medium pot over medium heat
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/4 cup balsamic vinegar
- 1/2 teaspoon dried oregano
- 2 tablespoons brown sugar
- Pinch salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
- 1 pound boneless skinless chicken breast, about 2 large breasts
- Salt and fresh ground black pepper
- 3 tablespoons olive oil
- 12 slices pancetta
- 1 (8-ounce) piece fresh mozzarella, sliced into 12 slices
- 12 small crusty dinner rolls, cut in half with a fork
- Tomato jam
- 12 fresh basil leaves
Strawberry Shortcake
By Gams
Directions Prepare the strawberries: In a medium bowl, combine the strawberries, sugar and orange liqueur and refr...
- 2 pints strawberries, washed, hulled and split
- 2 tablespoons granulated sugar
- 1 tablespoon orange liqueur, such as Grand Marnier
- 2 cups all-purpose flour, plus some additional for rolling out the dough
- 1/4 cup granulated sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- Zest from 1/2 lemon
- 6 tablespoons lightly salted butter, cut into small cubes
- 2 hard-boiled egg yolks
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- Nonstick spray, to grease the baking sheet
- 1 pint raspberry sorbet
- 1 1/2 to 2 cups whipped cream
Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis - Anne Burrell
By Gams
Strawberries: Toss the strawberries with the sugar and orange juice
- Strawberry coulis:
- 1quart strawberries, topped and quartered
- 1/2 cup sugar
- 1/2 cup orange juice
- Pancakes:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt, plus a pinch for egg whites
- 1 heaping teaspoon baking powder
- 4 eggs, separated
- 1 heaping cup ricotta cheese
- 3/4 cup milk
- 2 Meyer lemons, zested and juiced
- Butter, for cooking the pancakes
- Powdered sugar, for dusting
Grilled Marinated Flank Sandwiches - Paula Deen
By Gams
Directions For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce...
- Marinade:
- 3/4 cup soy sauce
- 1/4 cup olive oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons ground black pepper
- 1 (4 1/2-pound) flank steak, trimmed
- Bacon Horseradish Sauce:
- 2 teaspoons minced green onion
- 1 cup mayonnaise
- 6 slices bacon, cooked and crumbled
- 2 teaspoons prepared horseradish
- 1/4 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice
- 12 to 15 onion rolls, split, buttered, and toasted
- Arugula, for serving
Sauteed Green Beans with Creamy Lemon Dressing
By Gams
Heat the olive oil in a large skillet over medium heat
- 2 tablespoons olive oil
- 2 shallots, chopped
- 2 pounds green beans, trimmed, cut into 1 1/2-inch pieces
- Kosher salt and ground black pepper
- 1 cup heavy cream
- 6 sprigs fresh thyme, leaves only
- 1/2 lemon, zested and juiced
- 1 cup chicken broth
- 2 tablespoons sour cream
Mom's Homemade Granola-Marcela Valladolid
By Gams
Preheat the oven to 400 degrees F
- Nonstick cooking spray
- 2 cups old-fashioned oats
- 1/2 cup dried cranberries
- 1 cup sliced almonds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup lightly packed brown sugar
- 1/4 cup honey, plus more for serving
- 1 teaspoon pure vanilla extract
- Mixed berries, for serving
- 1 (2-pound) container nonfat plain yogurt
Hunter's Minestrone - Tyler Florence
By Gams
Directions Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the ...
- Ingredients
- 2 quarts chicken stock
- 1 head garlic, halved
- 1/2 pound small rigatoni
- Extra-virgin olive oil
- 8 fresh sage leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3/4 pound loose sweet Italian pork sausage
- 2 medium carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, roughly chopped
- 1 (28-ounce) can crushed plum tomatoes
- 1 bay leaf
- 2 (28-ounce) cans cannelloni beans, drained and rinsed
- 1/2 bunch fresh parsley leaves, finely minced
- Coarsely ground black pepper
- 12 slices baguette
- 1 cup freshly grated Parmigiano-Reggiano