Chez_Alexander's profile page
Recipes
Walnut Brittle
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 266 grams superfine sugar
- 54 grams light corn syrup
- 1/2 cup water
- 36 grams unsalted butter
- 2 grams baking powder
- 1.5 grams kosher salt
- 216 grams walnuts, broken into pieces and toasted
- Flaky salt, to finish
Roasted Salmon with Shallot Cream
By Chez_Alexander
This dish is as simple as it gets, and yet it's very impressive for company
- 1/4 cup crème fraîche
- 2 tablespoons finely minced shallots
- 1 tablespoon milk
- 1 tablespoon chopped fresh dill
- 1 1/2 teaspoons fresh lemon juice
- 1 1/8 teaspoons kosher salt, divided
- 1 pound boneless salmon fillet
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
Manchego Polenta
By Chez_Alexander
Combine onion and olive oil in a large microwave-safe bowl, stirring to coat
- 1/4 cup finely chopped onion
- 1 teaspoon olive oil
- 2 1/4 cups water
- 1/2 cup stone-ground polenta
- 1/4 cup unsalted chicken stock (such as Swanson)
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 1 ounce Manchego cheese, grated (about 1/4 cup)
Strawberry Sangria
By Chez_Alexander
The sweetness of strawberries infused into citrus juice makes this chilled and fruity wine drink extra-special
- 1 cup fresh strawberries, sliced
- 2 TBS sugar
- 1 orange, juiced
- 1 bottle of red wine, chilled (e.g., a non-sweet wine, like a Merlot or Cabernet)
- 1/4 cup coconut rum
- 1 can berry-flavored sparkling water, chilled (e.g., LaCroix)
- 1 cup strawberries, sliced and frozen, for serving
- 1 orange, sliced and frozen, for serving
Sweet Corn Soup with Crab
By Chez_Alexander
1. Heat a Dutch oven over medium-high heat
- 2 TBS olive oil, divided
- 1 Vidalia onion, chopped
- 5 cups fresh corn kernels
- 3/8 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups water
- 1/3 cup cream
- 1/3 cup frozen peas, thawed
- 1/4 cup fresh basil leaves
- 1 lb jumbo lump crabmeat, drained and shell pieces removed
Pecan Orange Sweet Potatoes
By Chez_Alexander
A perfect sweet potato side dish with a hint of orange flavor, topped with sugary pecans
- SWEET POTATO MIXTURE:
- 3 3 3 medium sweet potatoes, peeled and cubed
- 2 2 2 tablespoons San-J Orange Sauce
- 1/4 1/4 1/4 cup packed light brown sugar
- 1 1 1 teaspoon vanilla extract
- 2 2 2 large eggs
- Grapeseed oil or olive oil
- PECAN TOPPING:
- 1 1 1 cup raw pecan halves
- 1/8 1/8 1/8 cup packed light brown sugar
- 1 1 1 tablespoon San-J Orange Sauce
Butternut Squash with Cranberries
By Chez_Alexander
1. Preheat oven to 500F. 2
- 2 lbs butternut squash, peeled and cubed
- 2 yellow onions, cut into 8 wedges
- 2 TBS olive oil
- 3 TBS butter, melted
- 2 TBS firmly packed brown sugar
- 1 TBS chopped fresh rosemary
- Kosher salt and pepper to taste
- 1 cup fresh cranberries
- 1 oz toasted, slivered almonds
Parmesan & Pine Nut-Crusted Oven-Fried Chicken
By Chez_Alexander
The crust gets golden and crisp in the skillet and helps insulate the chicken to keep it supremely juicy
- 3 tablespoons pine nuts, toasted
- 1 tablespoon finely ground yellow cornmeal
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 2 1/4 ounces flour (about 1/2 cup)
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 1/2 cup buttermilk
- 1 large egg white
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
Arepas Filling: "Queso" (Ricotta & Mozzarella)
By Chez_Alexander
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 TBS minced red onion
- 2 TBS minced cilantro
- Cayenne pepper to taste
- Kosher salt to taste
Rich Caramel Sauce
By Chez_Alexander
Homemade caramel has a depth of flavor that makes it just as satisfying as chocolate
- 1/2 cup sugar
- 2 TBS water
- 6 TBS heavy cream