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Recipes
Seafood Tostada Bites
By CBarile
Appetizer Our Pairing Suggestion Light, nectariney Pinot Grigio
- Two 8-inch flour tortillas
- 1 cup vegetable oil
- 4 tablespoons unsalted butter
- 1 leek, white and pale green parts, halved lengthwise and thinly sliced crosswise
- 24 shelled and deveined small shrimp (about 1/2 pound)
- 1/2 pound sea scallops, cut into 1/2-inch pieces
- 1/2 pound lump crabmeat
- Salt and freshly ground pepper
- 3/4 cup dry white wine
- 2 tablespoons minced parsley
Pan Roasted Chicken with Citrus Sauce
By CBarile
Chef Way At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin-American flavors in dishes...
- MAKE-AHEAD
- 2 navel oranges
- 2 limes
- Six 6-ounce chicken breast halves, on the bone with skin
- 2 tablespoons vegetable oil
- 1 small onion, coarsely chopped
- 1 large garlic clove, coarsely chopped
- 1 thyme sprig
- 1 cup dry white wine
- 3 cups chicken stock or low-sodium broth
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
Mustard and Mayonnaise Glazed Asparagus
By CBarile
Chef Nate Appleman of A16 and SPQR restaurants in San Francisco swears by coating vegetables with a mayonnaise-base...
- 1/4 cup mayonnaise
- 1/4 cup grainy mustard
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 garlic clove, crushed
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 pound thick asparagus, trimmed
Shrimp and Crab Gumbo
By CBarile
This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and ...
- STOCK
- 3 tablespoons vegetable oil
- 3 pounds medium shrimp, shelled and deveined, shells reserved
- 2 tablespoons tomato paste
- 1 gallon plus 2 cups clam juice
- 1 medium onion, finely chopped
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 8 bay leaves
- ROUX
- 1 1/2 cups all-purpose flour
- 1 cup vegetable oil
- GUMBO
- 1/4 cup vegetable oil
- 4 large garlic cloves, minced
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped
- 2 cups canned crushed tomatoes
- 1 large green bell pepper, finely chopped
- 1 pound okra, sliced into 1/2-inch rounds
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 1 1/2 tablespoons filé powder (see Note)
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon ground white pepper
- Salt
- Shelled and deveined shrimp (from the stock)
- 1 pound lump crabmeat, picked over
- Steamed rice, sliced scallions and Tabasco, for serving
Fried Chicken Tacos
By CBarile
"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill ...
- 1/4 cup fresh lime juice
- Kosher salt
- 4 large boneless chicken thighs with skin (about 5 ounces each), pounded 1/3 inch thick
- 1/2 pound tomatillos—husked and quartered
- 2 garlic cloves, chopped
- 2 serrano chiles or 1 large jalapeño with seeds, chopped
- 1 small onion, coarsely chopped
- 3 tablespoons cilantro leaves
- 1 Hass avocado, cut into 1/2-inch dice
- 1/3 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- Large pinch of cayenne pepper
- Vegetable oil, for frying
- Warm corn tortillas, for serving
Chicken with Mesclun Salad and Passion Fruit Vinaigrette
By CBarile
Thanks to a climate that's both tropical and temperate, Kenya grows an impressive range of produce, including the p...
- MARINATED CHICKEN
- Juice of 2 limes
- 1 cup fresh orange juice
- 1/2 cup fresh passion fruit pulp (from 4 fruits) or passion fruit puree (see Note)
- 4 garlic cloves, smashed
- 1/4 cup chopped basil
- 2 tablespoons minced fresh ginger
- 2 tablespoons thyme leaves
- 2 tablespoons rosemary leaves
- 1 tablespoon coarsely ground pepper, plus more for seasoning
- Kosher salt
- 4 skin-on boneless chicken breast halves, preferably with the wing attached (airline cut)
- 1 1/2 tablespoons extra-virgin olive oil
- VINAIGRETTE
- 1 cup fresh orange juice
- 1 1/2 tablespoons fresh lime juice
- 1/4 cup fresh passion fruit pulp or passion fruit puree
- 1 medium shallot, minced
- 1 Thai red chile, minced
- 1/2 tablespoon minced fresh ginger
- 1/2 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon minced chives
- 1 tablespoon chopped basil
- 4 cups packed mesclun (4 ounces)
Spicy Apricot Wings
By CBarile
Chef Way The cooks at Big Bob's marinate chicken wings for about four hours in a spicy apricot sauce before tossing...
- 1/2 cup hickory, apple or apricot wood chips
- 1/2 cup apricot preserves
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
Spring Salad
By CBarile
Dressing - Combine ingredients and shake well
- Dressing -
- 1/2 C sugar
- 2 tsp celery seed
- 1 tsp dry mustard
- 1 tsp salt
- 3 Tbls grated red onion
- 1/3 C apple vinegar
- 2 Tbls red wine vinegar
- 1 C canola oil
- 1 Tbls sesame oil
- Salad -
- Spring Mix
- 1 chopped apple (skin on)
- 1 bundle seedless red grapes halved
- 1/2 C chopped walnuts
- crumbled Maytag Blue Cheese (Maytag is a bit spendy, but worth it!)
Creamy Feta Vinaigrette
By CBarile
Instead of tossing chunks of feta into her salad or crumbling the cheese on top of cooked vegetables, Melissa Rubel...
- 3 ounces feta cheese, preferably French, crumbled (3/4 cup)
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon water
- 1/2 teaspoon dried oregano
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
French Toast Casserole
By CBarile
Spray treat or grease a baking dish
- 6 slices bread -- 1 inch cubes
- 8 ounces cream cheese -- 1/2" cubes
- 1/2 cup blueberries -- fresh or frozen
- 6 eggs -- beaten
- 1 cup Milk
- 1/2 teaspoon Vanilla
- 1/4 cup Maple Syrup
- 1/2 cup Sugar
- 1 tablespoon Cornstarch
- 1/2 cup Water
- 1/2 cup blueberries -- fresh or frozen
- 1/2 tablespoon butter