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Recipes
Caramelized Apple Cheesecake with Spiced Creme Anglaise and Butterscotch Sauce
By bbarton81
Grease a 10-inch springform pan with 1 teaspoon of the butter
- Spiced Creme Anglaise:
- * 4 tablespoons plus 1 teaspoon unsalted butter
- * 1 cup shortbread crumbs (about 5 1/2 ounces of cookies)
- * 1/2 cup plus 2 tablespoons granulated sugar
- * 2 tablespoons melted unsalted butter
- * 2 tablespoons water
- * 1 cup peeled, cored, and thinly sliced Granny Smith apples (about 2 apples)
- * 1 1/2 pounds cream cheese
- * 3/4 cup packed light brown sugar
- * 3 large eggs
- * 1 teaspoon fresh lemon juice
- * 1/4 teaspoon ground cinnamon
- * 1/8 teaspoon ground nutmeg
- * Spiced Creme Anglaise, recipe follows
- * 2 cups heavy cream
- * 1/2 teaspoon orange zest
- * 1/4 teaspoon ground cinnamon
- * 1/8 teaspoon grated nutmeg
- * 3 large egg yolks
- * 1/4 cup sugar
- Butterscotch Sauce:
- * 1-1/2 cups sugar
- * 1/4 cup water
- * 1 teaspoon fresh lemon juice
- * 6 tablespoons unsalted butter, cut into pieces
- * 1 cup heavy cream
- * 1/4 to 1/2 cup whole milk
Devil's Food Cheesecake
By bbarton81
Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch spri...
- For the cheesecake layer:
- * 3 (8-ounce) packages cream cheese (use only full fat), at room temperature
- * 1 1/3 cups sugar
- * 3 tablespoons cornstarch
- * 1 tablespoon pure vanilla extract
- * 2 extra-large eggs
- * 2/3 cup heavy or whipping cream
- For the devil's food cake (3 layers):
- * 2 1/4 cups sifted cake flour
- * 2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- * 1 cup granulated sugar
- * 1/2 cup firmly packed dark brown sugar
- * 3 extra-large eggs, separated
- * 4 ounces bittersweet or semisweet chocolate, melted and cooled
- * 1 tablespoons pure vanilla extract
- * 1 1/2 cups whole milk
- * 1/2 teaspoon cream of tartar
- For the Chocolate Curls:
- * 12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls (see below)
- For the dark fudge frosting:
- * 6 cups sifted confectioners' sugar (1 1/2 pounds)
- * 1/2 cup unsweetened cocoa powder
- * 1/2 teaspoon salt
- * 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- * 6 ounces bittersweet or semisweet chocolate, melted and cooled
- * 2 tablespoons dark corn syrup
- * 2 tablespoons pure vanilla extract
- * 1/2 cup heavy or whipping cream
Instant Pancake Mix
By bbarton81
Combine all of the ingredients in a lidded container
- 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda (check expiration date first)
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
Corn Casserole
By bbarton81
Preheat oven to 350 degrees F
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Broccoli Soup
By bbarton81
Melt the butter in a medium saucepan, over medium heat
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, sliced
- 1 clove garlic, smashed
- 1 russet potato, peeled and diced
- Pinch dried thyme leaves
- 1/2 teaspoon kosher salt, plus more as needed
- 4 cups chicken broth, homemade or low-sodium canned
- 1 (16-ounce) package frozen broccoli, thawed
- 2 to 4 tablespoons cream or half-and-half, optional
- Freshly ground black pepper
- Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon
Paul's Crafty Mac N Cheese with Pancetta
By bbarton81
Preheat oven to 375 degrees F
- * 1 1/2 pounds ziti pasta
- * 1/2 pound pancetta, chopped
- * 1 1/2 cups grated Monterey Jack (plus extra for topping)
- * 1 1/2 cups grated Asiago (plus extra for topping)
- * 1 1/2 cups grated Cheddar (plus extra for topping)
- * 1 1/2 cups grated Provolone (plus extra for topping)
- * 1 1/2 cups grated Parmesan (plus extra for topping)
- * 1 1/2 cups heavy cream
- * Sea salt and freshly ground black pepper
Mr. John's Chorizo and Seafood Gumbo
By bbarton81
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour
- * 1 1/2 cups vegetable oil
- * 1 1/2 cups bleached all-purpose flour
- * 2 cups chopped yellow onions
- * 1 cup chopped green bell peppers
- * 1 cup chopped celery
- * 1/2 pound chorizo or other smoked sausage, finely chopped, plus 1 pound chorizo, cut crosswise into 1/4-inch thick slices
- * Creole seasoning
- * 2 1/2 quarts shrimp stock, (chicken stock or water can be used)
- * 1 dozen frozen gumbo crabs, thawed
- * 2 pounds medium shrimp, peeled and deveined
- * 2 pounds Louisiana Crawfish tails
- * 2 tablespoons chopped green onions or scallions (green part only)
- * 2 tablespoons chopped fresh parsley leaves
- * 6 cups cooked long grain white rice, warm
- * Louisiana File Powder
Big Bob Gibson's Sauce
By bbarton81
Mix all ingredients in order
- 2 cups ketchup
- 2/3 cups dark brown sugar
- 1/2 cup distilled vinegar
- 1/2 cup water
- 2 tbsp honey
- 4 tsp Worcestershire sauce
- 4 tsp liquid smoke
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/8 tsp celery seed
Chorizo, Bean and Cheese Nachos
By bbarton81
In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is bro...
- Homemade Tortilla Chips:
- 1 * 1 pound Mexican chorizo, removed from casings and crumbled
- 1 * 1 tablespoon chopped garlic
- 1/4 * 1/4 teaspoon ground cumin
- 2 * 2 cups cooked pinto beans
- 1/2 * 1/2 teaspoon chili powder
- 1/4 * 1/4 teaspoon salt
- * Water
- * Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
- 1 1/2 * 1 1/2 cups grated pepper jack
- 1 1/2 * 1 1/2 cups grated sharp cheddar
- 1 * 1 small white onion, sliced into thin rings
- 5 * 5 large jalapenos, stemmed, seeded, and chopped, or to taste
- 1 * 1 cup sour cream
- 1 * 1 tablespoon fresh lime juice
- * Chopped fresh cilantro leaves, for garnish
- 9 corn tortillas, cut into quarters
- 4 cups corn or vegetable oil
- Essence, recipe follows
- In a large, heavy saucepan, heat the oil to 360 degrees F.
- In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.
- Yield: 3 dozen chips
- Essence (Emeril's Creole Seasoning):
- *
- 2 1/2 * 2 1/2 tablespoons paprika
- 2 * 2 tablespoons salt
- 2 * 2 tablespoons garlic powder
- 1 * 1 tablespoon black pepper
- 1 * 1 tablespoon onion powder
- 1 * 1 tablespoon cayenne pepper
- 1 * 1 tablespoon dried leaf oregano
- 1 * 1 tablespoon dried thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
Portobello Mushroom Fries
By bbarton81
Preheat oil in a deep-fryer to 350 degrees F
- Peanut oil, for frying
- 5 large portobello mushrooms
- 1/2 cup all-purpose flour
- 1 1/2 cup panko bread crumbs
- 1/4 cup finely grated Parmigiano-Reggiano
- 2 tablespoons finely chopped fresh parsley leaves
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 3 eggs, lightly beaten