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Recipes
Slow Cooked French Dip
By barbaran
Special equipment: stoneware slow cooker Cook's Note: If you do not have a stoneware slow cooker that doubles as b...
- 1 beef chuck roast (about 2 1/2-pounds), trimmed of excess fat
- Kosher salt and freshly ground black pepper
- Olive oil, for searing
- 2 medium onions, chopped
- 8 cloves garlic
- 1 bay leaf
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- Few dashes Thai hot sauce, optional
- 2 cups onion or beef broth
- French bread, sliced lengthwise, for serving
- Soft herb-flavored cheese, for serving (recommended: Boursin)
Roasted, Smashed and Loaded Potatoes
By barbaran
Preheat the oven to 450 degrees F
- 1 pound small red bliss potatoes
- 6 tablespoons garlic-infused olive oil, divided
- Kosher salt and freshly cracked black pepper
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/2 cup sour cream
- 1/4 cup sliced scallions
Churros with Chocolate
By barbaran
Special equipment: Piping bag fitted with a large star decorating tip Make the dough by heating water, sugar and s...
- 1 cup water
- 1 1/2 tablespoons sugar, plus more for dredging
- Pinch kosher salt
- 1 cup self-rising flour
- 2 eggs, plus 1 egg yolk
- Peanut oil, for frying
- 6 ounces specialty flavored chocolate, chopped
Classic Italian Turkey Meatballs
By barbaran
Preheat the oven to 400 degrees F
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup whole milk, at room temperature
- 1 tablespoon ketchup, optional
- 1 tablespoon tomato paste
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, at room temperature
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 pound ground dark turkey meat
- 1 pound spicy Italian turkey sausage links, casings removed
- Extra-virgin olive oil, for drizzling
- 1/4 cup extra-virgin olive oil
- 3 large cloves garlic, smashed and peeled
- 1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
- 1/2 teaspoon freshly ground black pepper, plus more to season
- 3/4 cup chopped fresh basil
- 2 teaspoons finely ground fennel seeds
- 2 teaspoons dried oregano
- Two 28-ounce cans crushed tomatoes
- 1/2 cup low-sodium chicken broth, optional
Dry Rubbed Ribs with Vinegar BBQ Sauce
By barbaran
Dry rub: Combine all of the ingredients in a small jar or bowl
- For the dry rub: *Tip: This will make enough rub for more than the recipe; store the extra in an airtight container and save it for the next time!
- 1/2 cup pimenton
- 1/4 cup kosher salt
- 1/4 cup celery salt
- 1/2 cup brown sugar
- 1/2 cup granulated garlic
- 2 tablespoons cayenne pepper
- 2 tablespoons whole cumin, toasted and ground
- 2 tablespoons whole coriander, toasted and ground
- 2 teaspoons ground cinnamon
- 1 tablespoon dry mustard powder
- 2 racks pork spareribs
- 1 to 2 beers (plus more for drinking, if desired)
- 2 cups apple cider vinegar
- 3 cloves garlic, smashed and finely chopped
- 1 teaspoon crushed red pepper flakes
- 1/2 cup tomato paste
- 2 tablespoons Creole mustard
- 1/4 cup brown sugar
Sunny's Sweet and Spicy Breakfast Sausage
By barbaran
In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 ...
- 4 teaspoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- 1/2 teaspoon fennel seed, crushed with a knife or mortar and pestle
- 1/4 teaspoon Hungarian paprika
- Kosher salt and freshly ground black pepper
- 1 pound ground chuck
- 1 teaspoon olive oil
Chicken and White Corn Chowder
By barbaran
In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes
- 3 strips bacon, roughly chopped
- 1 medium onion, diced
- 3 tablespoons flour
- One 15-ounce can chicken broth
- 3 cups milk
- 3 ears white corn, kernels removed and cobs reserved
- 2 sprigs fresh thyme
- 2 1/2 cups shredded chicken from store-bought rotisserie chicken
- Salt and freshly ground black pepper
Sea Scallops with Caramelized Onion
By barbaran
In a large saute pan over medium-high heat, add the olive oil
- 1/4 cup olive oil
- 2 white onions, thinly sliced
- 1 leek, whites only, thinly sliced
- Kosher salt and cracked black pepper
- 3 tablespoons minced garlic
- 1 cup thinly sliced shiitake mushrooms, stems removed
- 1 cup vegetable broth
- 1 1/2 cups frozen peas, thawed
- Pinch red pepper flakes
- 3 tablespoons sliced scallion greens
- Dash sherry vinegar
- 8 (U-10) dry sea scallops
- 1 tablespoon butter
- Squeeze fresh lemon juice
Chocolate Dirt Cupcakes
By barbaran
For the cupcake: Preheat oven to 350 degrees F
- 8 ounces sour cream
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup strong brewed coffee
- 1 cup vegetable oil
- 3 large eggs
- 1 cup sugar
- 1 cup heavy whipping cream
- 5 (1-ounce) squares unsweetened chocolate
- 10 tablespoons butter
- 1 cup confectioners' sugar
- 30 to 40 chocolate sandwich cookies
- 36 gummy worms
Broccoli Cheese Soup
By barbaran
Melt the butter in a pot over medium heat, and then add the onions
- 1 stick butter
- 1 whole onion, diced
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- 1 pinch nutmeg
- 4 heads broccoli, cut into florets
- Salt and freshly ground black pepper
- 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)
- Chicken broth, if needed