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Recipes
Chicken Fried Steak Sliders
By Gams
For the chicken fried steak: Cut the cube steak into eighteen 2- to 3-ounce portions and put into a bowl
- chicken fried steak
- 3 3 3 pounds cube steak
- 2 2 2 cups buttermilk
- 2 2 2 cups all-purpose flour
- 1 1 1 tablespoon freshly ground black pepper
- 2 2 2 teaspoons seasoning salt
- 3/4 3/4 3/4 teaspoon paprika
- 1/4 1/4 1/4 teaspoon cayenne pepper
- 1 1/2 1 1/2 1/2 cups milk
- 2 2 2 large eggs
- 3 3 3 cups vegetable oil
- 4 4 4 tablespoons (1/2 stick) salted butter
- buttermilk biscuits
- 2 1/4 2 1/4 2 sticks (1 cup plus 2 tablespoons) unsalted butter, cold
- 4 1/2 4 1/2 1/2 cups self-rising flour, plus more if needed and for flouring
- 2 2 2 tablespoons sugar
- 1 1/2 1 1/2 1/2 tablespoons baking powder
- 2 2 2 teaspoons kosher salt
- 1 1 1 cup buttermilk
- 3/4 3/4 3/4 cup heavy cream
- 2 to 3 2 to 3 3 tablespoons salted butter, melted
- buttermilk gravy
- 1 1 1 cup all-purpose flour
- 3 3 3 quarts (12 cups) milk, plus more if needed
- 2 2 2 cups buttermilk
- 2 2 2 teaspoons kosher salt
- 4 4 4 teaspoons freshly ground black pepper
- Sliced tomatoes, for serving
Scalloped Potatoes and Ham
By Gams
Directions Preheat the oven to 375 degrees F
- 4 tablespoons (1/2 stick) butter, plus extra for greasing dish
- 1/2 yellow onion, diced
- 1/3 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1 1/2 cups milk
- Freshly ground black pepper
- 2 pounds russet potatoes, washed thoroughly
- 3 cups diced cooked ham
- 2 cups grated Monterey Jack cheese
- Chopped fresh parsley, for sprinkling, optional
Shrimp Scampi- Emeril Lagasse
By Gams
Season the shrimp thoroughly with salt and pepper
- 2 pounds shrimp, peeled and deveined - tails left on
- Salt and freshly ground black pepper
- Olive oil
- 1 small onion, sliced thinly
- 2 tablespoons chopped garlic
- 1 lemon, juiced
- 1/2 cup white wine
- 1/2 cup shrimp stock, recipe follows
- 2 tablespoons cold butter
- 2 tablespoons chopped parsley leaves
- Lemon slices, for garnish
- Rice, as accompaniment
Ham And Pimiento Cheese Drop Biscuit Sandwiches
By Gams
Directions Preheat the oven to 375 degrees F
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces, plus more for greasing the muffin tin
- 2 cups baking mix, such as Bisquick
- 1 cup grated Cheddar
- 1/2 cup lowfat buttermilk, plus more for brushing if desired
- 1/2 cup heavy cream
- 6 ounces pimientos, drained
- Country Dijon mustard, for serving
- 1 pound Baked Ham with Brown Sugar Honey Glaze, thinly sliced, recipe follows
- One 18- to 20-pound smoked ham, water added, ham hock removed
- One 16-ounce box light brown sugar
- 1 cup (one 8-ounce jar) clover honey
Fresh Tomato Dressing - Claire Robinson
By Gams
In a non-reactive bowl, whisk together the oil and vinegar until completely combined
- 1 cup garlic-infused olive oil
- 1/2 cup white balsamic vinegar (reduced by 1/3)
- 3 cloves garlic, sliced
- 2 large tomatoes, peeled, chopped and divided
- 3 tablespoons chopped fresh tarragon, divided
- Kosher salt and freshly cracked black pepper
- Tomato slices, for serving
Grilled Pork Chops with Orange Glaze - Aaron McCargo Jr.
By Gams
Directions For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey an...
- Brine:
- Ingredients
- 1/2 cup kosher salt
- 1 tablespoon smoked salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 cup honey
- 4 tea bags black tea
- 4 (6-ounce) bone-in pork chops
- Glaze:
- 1 tablespoon toasted sesame oil
- 3 tablespoons low-sodium soy sauce
- 1/2 cup white wine
- 1 orange, zested and juiced
- 1 tablespoon mirin
- 1 tablespoon grated fresh ginger
- 3 tablespoons honey
- Salt and pepper
Cheesy Hash Brown Casserole
By Gams
Directions Preheat the oven to 375 degrees F
- 2 tablespoons butter
- 2 large green chiles, diced
- 2 jalapenos, finely diced
- 1 poblano chile, diced
- 2 onions, diced
- 4 pounds diced frozen hash brown potatoes (2 bags)
- Salt and ground pepper
- 2 cups grated sharp Cheddar
- 2 cups grated Monterey Jack
- 8 slices bacon, fried and chopped
Potato Chip Chocolate Chip Cookies
By Gams
Preheat the oven to 375 degrees F
- 2 sticks (1 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 4 cups crushed potato chips (8 ounces), such as Lay's
Warm Bacon Tarragon Potato Salad- Jeff Mauro
By Gams
Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes
- 2 pounds medium red potatoes, scrubbed and quartered
- Kosher salt
- 8 ounces thick-cut bacon, cut crosswise into 1/2-inch strips
- 1 small yellow onion, diced
- 1/2 cup apple cider vinegar
- 1 tablespoon whole-grain mustard, German-style preferred
- Freshly ground black pepper
- 1 1/2 tablespoons fresh tarragon, finely chopped
Peach and Blueberry Crumbles
By Gams
Preheat the oven to 350 degrees F
- For the Fruit:
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
- For the crumble
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced