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Recipes
Italian Vongole (clams)
By exdircomp
Heat the extra virgin olive oil in a 12-inch heavy duty or cast iron sauté pan over medium heat and add the sausag...
- 10-12 •10-12 Manila Clams
- 2 •2 tablespoons extra virgin olive oil
- 2/3 •2/3 of a link of Fennel-Cured Salami or Calbrese Sausage (about 1/3 cup), sliced
- 1 •1 head of garlic (about 15 cloves), finely chopped
- 1/2 •1/2 cup white wine
- 1/3 •1/3 cup plus 1 tablespoon chicken stock
- 2 •2 teaspoons unsalted butter, broken into small bits
- 1 •1 cup croutons
- 4 •4 sprigs fresh flat-leaf parsley, finely chopped
- •Freshly ground pepper
- •Salt
Steak and Greens
By exdircomp
For the rub: Mix all ingredients together
- Rub:
- Ingredients
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons dry mustard
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 3/4 teaspoon white pepper
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 1/2 pounds round steak, thinly sliced
- Gravy
- 5 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 cups chopped onion
- 6 cups beef broth
- splash of worcestshire sauce
- 15 cups washed and chopped greens (suggested mix of mustard, turnip and collard)
- 1/2 stick butter
- Steamed white rice, for serving
Eggnog Cupcakes with Spiced Rum Buttercream
By exdircomp
To make cupcake: Measure out flour and set aside
- Spice Rum Buttercream:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 3/4 cup eggnog
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 5 large egg whites
- 1 1/2 cup sugar
- 4 sticks unsalted butter, diced and softened
- 1/4 teaspoon salt
- 1/2 cup spiced rum
Cranberry Fig Relish
By exdircomp
PROCEDURE Combine orange juice, figs and wine in medium, non-reactive saucepan; bring to boil
- 1 cup fresh squeezed orange juice
- 3/4 cup chopped dried figs
- 1/2 cup dry red wine
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 package (12 ounces) fresh cranberries
- 1/4 cup driedcranberries
- 1/3 cup chopped pecans, toasted
Raviolio Egg Yolk
By exdircomp
Basic Pasta Dough: Put the flour, eggs, ricotta, pancetta and egg yolks in the bowl of a standing mixer fitted w...
- Ravioli:
- 1 pound Fresh Ricotta (about 2 cups)
- 3/4 cup Freshly Grated Parmigiano-Reggiano
- 1 teaspoon Kosher Salt
- 1 teaspoon Sugar
- 1/2 pound wilted greens wilted in garlic infused oil (chop) after wilted)
- 1 teaspoon Freshly Grated Nutmeg
- 3 tablespoons Heavy Whipping Cream (plus more as needed)
- Semolina (for dusting)
- For the Finishing and Serving the Pasta:
- Kosher Salt
- 1 cups Unsalted Butter (2 sticks)
- 18 Fresh Sage Leaves
- Parmigiano-Reggiano (for grating)
- fresh asparagus peeled and sauted lightly
- Basic Pasta Dough:
- 2 1/4 cups All-Purpose Flour (plus more for dusting)
- 3 Extra Large Eggs
- 6 Extra Large Egg Yolks
- 1/4 cup Pancetta (Minced)
- 1/4 cup Ricotta Cheese
Blackberry Coffee Cake
By exdircomp
Preheat oven to 350 degrees F (177 degrees C)
- Streusel Topping:
- 1/3 cup (45 grams) all purpose flour
- 1/3 cup (65 grams) granulated white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (56 grams) cold unsalted butter, cut into pieces
- Cream Cheese Filling:
- 8 ounce package (227 grams) cream cheese, at room temperature
- 1/4 cup (50 grams) granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon grated lemon zest (peel)
- 1 tablespoon all purpose flour
- Cake Batter:
- 1 cup (130 grams) all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (56 grams) (4 tablespoons ) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/3 cup (80 ml) milk
- 1 cup fresh blackberries, raspberries or blueberries or 1/2 cup raspberry preserves
Profiteroles
By exdircomp
Choux Pastry: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
- Choux Pastry:
- 1/2 cup (65 grams) all purpose flour
- 1/2 teaspoon granulated white sugar
- 1/4 teaspoon salt
- 1/4 cup (4 tablespoons) (57 grams) unsalted butter
- 1/2 cup (120 ml) water
- 2 large eggs, lightly beaten
- Egg Wash Glaze:
- 1 large egg
- 1/8 teaspoon salt
- Chocolate Ganache:
- 4 ounces (115 grams) semisweet or bittersweet chocolate, cut into small pieces
- 1/2 cup (120 ml) heavy whipping cream
- 1 tablespoons (14 grams) unsalted butter
- 1/2 tablespoons cognac or brandy (optional)
- Filling:
- Vanilla Ice Cream
Cranberry Fruit Conserve
By exdircomp
Directions 1.In 4-quart saucepan, combine cranberries, sugar, and water
- Ingredients
- 1 bag(s) fresh cranberries, picked over, rinsed
- 1 3/4 cup(s) sugar
- 2/3 cup(s) water
- 1/3 cup orange liquor
- 1 orange
- 1 lemon
- 1 Granny Smith apple, peeled, cored, and chopped
- 3/4 cup(s) dried cranberries and tart cherries
- 3/4 cup(s) chopped walnuts or pecans
- 1 package gelatin
Coconut Macaroons
By exdircomp
Coconut Macaroons: In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, s...
- 4 large (120 grams) egg whites, at room temperature
- 1 cup (200 grams) granulated white sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup (60 grams) cake flour, sifted
- 3 cups (300 grams) dried sweetened coconut, shredded or flaked
Cranberry Upside Down Cake
By exdircomp
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven
- Topping:
- 5 tablespoons (1/3 cup) (70 grams) unsalted butter
- 2/3 cup (140 grams) light brown sugar
- 8 ounces (2 1/4 cups) (227 grams) fresh cranberries
- Cake Batter:
- 1 1/2 cups (195 grams) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, separated
- 1/2 cup (120 ml) milk
- 1 to 2 ounces cranberry liquor
- 1/4 teaspoon cream of tartar