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Recipes
Grilled Shrimp Scampi
By barbaran
Put the shrimp in a large baking dish Combine the canola oil, garlic, red pepper flakes and fennel seed in a small...
- 12 jumbo shrimp, peeled and deveined
- 1/2 cup canola oil
- 10 cloves garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon ground fennel seed
- Salt and freshly ground black pepper
- 1 stick unsalted butter
- 1 large lemon, zested and juiced
- 1 tablespoon chopped tarragon leaves
- 2 teaspoons chopped fresh thyme leaves, plus sprigs for garnish
- 1/4 cup chopped fresh Italian parsley leaves, plus extra for garnish
Buffalo Chicken Dip
By barbaran
Preheat the oven to 425 degrees F
- 8 ounces cream cheese
- 1/2 cup finely chopped celery
- 1/2 cup hot sauce (recommended: Frank's)
- 1 rotisserie chicken, shredded
- 1 cup crumbled blue cheese
- Crackers, bread or carrot sticks, for serving
Dark Chocolate Whoopie Pies with Toasted Almond Cream
By barbaran
Preheat oven to 375 F. Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet c...
- 2 ounces unsweetened chocolate, chopped
- 4 ounces semi-sweet chocolate chips
- 1 stick (or 1/2 cup) unsalted butter, cubed
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Zest from 1/2 lemon
- 1 cup all-purpose flour
- 1/3 cup Dutch processed cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups milk
- 1 cup slivered almonds, toasted
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3 egg yolks
- 1/2 teaspoon pure almond extract
- 1/2 cup melted chocolate, for drizzling or dunking, optional
French Onion Soup alton brown
By barbaran
Trim the ends off each onion then halve lengthwise
- 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
- 3 tablespoons butter
- 1 teaspoon salt
- 2 cups white wine
- 10 ounces canned beef consume
- 10 ounces chicken broth
- 10 ounces apple cider (unfiltered is best)
- Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
- 1 loaf country style bread
- Kosher salt
- Ground black pepper
- Splash of Cognac (optional)
- 1 cup Fontina or Gruyere cheese, grated
Jalapeno Queso Fundido
By barbaran
Pour oil to a depth of 2 inches into a medium saucepan
- Canola oil
- Zest of 1 lime
- 3/4 teaspoon plus 1 pinch kosher salt
- Twelve 6-inch corn tortillas, each cut into 6 wedges
- 1 small onion, finely chopped
- 1 small jalapeno pepper, seeded, if desired, and finely chopped
- 1 plum tomato, seeded and finely chopped
- 1/2 cup Mexican lager-style beer (such as Corona)
- 12 ounces muenster or Monterey Jack, grated (about 3 1/2 cups)
- 4 ounces sharp white Cheddar, grated (about 1 1/2 cups)
- Copyright 2012 Television Food Network, G.P. All rights reserved.
Grilled Romaine with Blue Cheese-Bacon Vinaigrette
By barbaran
Preheat the grill to high heat
- 4 tablespoons extra-virgin olive oil
- 3/4 cup chopped red onion
- 1/2 pound bacon, chopped
- 1/2 cup balsamic vinegar
- 3 heads romaine lettuce, cut in 1/2 lengthwise
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper
Beer Can Chicken
By barbaran
Make the Sweet and Spicy Pickled Vidalia Onions: Place the onion in a bowl
- Sweet and Spicy Pickled Vidalia Onions:
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon light brown sugar
- 2 teaspoons chili powder
- 2 garlic cloves, finely chopped
- One 31/2-pound whole chicken, rinsed and patted dry
- Salt and freshly ground black pepper
- One 14.9-ounce can beer
- Sweet and Spicy Pickled Vidalia Onions (see below), for serving
- 1 large Vidalia onion, thinly sliced crosswise
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- Pinch of cayenne pepper
- Pinch of sugar
BBQ Chicken in Cornbread Cups
By barbaran
Preheat the oven to 400 F
- 2 (7-ounce) packages sweet yellow cornbread mix
- 1 cup whole milk
- 2 large eggs
- 1 1/2 cups chopped cooked chicken
- 1/3 cup barbeque sauce
- Chopped sweet pickles, for garnish
Spanish Tortilla Omelet
By barbaran
Bring a small pot of water to a boil, over medium heat and add the potatoes
- 1 pound Yukon gold potatoes, half peeled, half skin-on, small diced
- Salt
- 2 tablespoons unsalted butter, plus more as needed
- 2 tablespoons canola oil
- Freshly cracked black pepper
- 1 teaspoon smoked paprika
- 12 large eggs, lightly beaten
- 1 tablespoon finely chopped fresh flat-leaf parsley, plus some sprigs for garnish
- 1 teaspoon finely chopped fresh thyme leaves, plus some sprigs for garnish
- 4 piquillo peppers, drained, patted dry and sliced
- 1 cup coarsely grated Manchego cheese
- 4 ounces soft goat cheese, optional
Pan Roasted Brussels Sprouts with Bacon
By barbaran
Cook bacon in a large skillet over medium-high heat until crispy
- 4 strips thick-cut bacon
- 2 tablespoons butter
- 1 pound Brussels sprouts, halved
- 1/2 large onion, chopped
- Salt and freshly ground black pepper