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Recipes
Trinidadian Chicken Stew
By JDARK
1. In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat
- 1/4 cup vegetable oil
- 2 tablespoons dark brown sugar
- 2 skinless and boneless chicken breasts, halved
- 4 small skinless, bone-in chicken thighs
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 4 whole peeled canned tomatoes
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 3 carrots, peeled and cut into 2-inch pieces
- 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
- 1 1/2 cups water
Creole Mustard Salad Dressing
By JDARK
1. Mix mustard, oil and vinegar
- 1 cup Creole mustard
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove crushed garlic
Orzo with Smokey Tomato Vinaigrette
By JDARK
1. Place the tomatoes in a large nonstick skillet over medium-high heat
- 1 pound (2 dry pints) cherry tomatoes
- 1 pound orzo pasta
- 1/2 cup packed fresh basil leaves, torn
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon smoked salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/3 cup grated Parmesan
Individual Orange and Chocolate Cheesecakes
By JDARK
1. Preheat the oven to 350 degrees F
- 1/3 cup finely crushed chocolate wafers
- 2 tablespoons butter, melted
- 1/4 cup ricotta cheese
- 2 ounces cream cheese
- 1/4 cup sugar, plus 2 tablespoons
- 1 orange, zested
- 1 egg
- Butter, for greasing
Cinnamon-Espresso Churros
By JDARK
For the cinnamon sugar: 1
- Cinnamon-Espresso Sugar
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon instant espresso powder
- Churros
- 1 cup all-purpose flour, plus extra for dusting
- 1 cup water
- 6 tablespoons unsalted butter, at room temperature
- 2 tablespoons sugar
- 2 teaspoons instant espresso powder
- 1/2 teaspoon fine sea salt
- 2 large eggs, at room temperature, beaten
- Canola oil, for frying
- Special equipment: a deep-frying thermometer, a pastry bag fitted with a large star tip (recommended: Ateco 9826)
Thai Iced Tea
By JDARK
1. Combine the water and cardamom pods in a medium saucepan and bring to a boil
- 7 cups filtered water
- 7 cardamom pods, smashed
- 10 bags black tea
- 1/3 cup sugar
- 3/4 cup sweetened condensed milk
- 1/2 cup half-and-half
- 4 pieces candied ginger or 4 stalks lemon grass or 4 mint sprigs
Skulls on Sticks
By JDARK
1. Mist a large bowl with cooking spray
- 1 tablespoon vegetable oil
- 1/2 cup unpopped popcorn
- 4 tablespoons unsalted butter
- 2/3 cup packed light brown sugar
- 10.5 ounces mini marshmallows
- Chocolate chips and candy corns
Gelato Cooler
By JDARK
1. Combine all the ingredients in a blender and process until smooth
- 2 cups Chocolate-Hazelnut Gelato
- 1/2 cup coffee-flavored liqueur or coffee
- 4 cups crushed ice
- 1/4 cup chopped chocolate-covered coffee beans, plus more for garnish, optional
Romesco Sauce
By JDARK
1. Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or ...
- One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
- 1/3 cup extra-virgin olive oil
- 1/4 cup tomato paste
- 1/4 cup Marcona almonds or hazelnuts, toasted
- 2 tablespoons sherry wine vinegar
- 2 cloves garlic, peeled, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Fried Ravioli
By JDARK
1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches
- Olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread crumbs
- 1 box store-bought cheese ravioli
- 1/4 cup freshly grated Parmesan
- Marinara sauce, heated, for dipping