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Recipes
Basil Vinaigrette
By CBarile
In a food processor, pulse the garlic until chopped
- 1 small garlic clove
- 1 cup packed basil leaves, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons Champagne vinegar
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
Chopped Salad with Grapes and Mint
By CBarile
Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills
- 1 heart of romaine, coarsely chopped
- 1 pint grape tomatoes, halved
- 1 medium seedless cucumber, peeled and cut into 1/2-inch dice
- 1 small red onion, cut into 1/4-inch dice
- 1 cup corn kernels
- 1 cup diced cooked chicken
- 1/2 cup halved green grapes
- 3 ounces feta cheese, crumbled (1/2 cup)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped mint
- 2 tablespoons finely chopped basil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
Seafood Stew (Crock Pot)
By CBarile
1 In a large skillet heat the olive oil over medium heat
- 1 tablespoon olive oil
- 2 onions, diced
- 4 stalks celery, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon peppercorn, cracked
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 3 cups vegetable broth (or chicken broth)
- 1 (10 ounce) can tomatoes and green chilies (see note in description)
- 1 -2 cup tomato juice (see note in description)
- 1 lb chicken breast, cut into bite size pieces
- 8 ounces shrimp, thawed (if frozen)
- 5 ounces clams (I used frozen, thawed, but the original recipe suggests canned clams, drained)
- 2 bell peppers, diced (I used red bell peppers, but the original recipe suggests 1 red and 1 green bell pepper)
- 1 jalapeno pepper, chopped
- 1/2 cup parsley, chopped (I used a lot less)
- 1 teaspoon chili powder
- 1 pinch cayenne pepper
- 8 ounces scallops, halved
- 1 tablespoon butter
- hot pepper sauce
Tequila-Spiked Caramel Corn
By CBarile
More suited to a cocktail party than a baseball game, this riff on Cracker Jack by Atlanta pastry chef Taria Cameri...
- 16 cups air-popped popcorn
- 1/2 cup salted roasted peanuts
- 1 cup light brown sugar
- 1 stick unsalted butter
- 3 tablespoons agave nectar (see Note)
- 2 tablespoons light corn syrup
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 tablespoons tequila
Easy OREO Truffles
By CBarile
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Margherita Tortilla Pizzas
By CBarile
Pizza Jacques Pépin makes quick pizzas with pita bread, lavash or flour tortillas
- Four 10-inch flour tortillas
- Extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 4 medium tomatoes (2 pounds)
- Salt and freshly ground pepper
- 1 pound fresh mozzarella, preferably buffalo, shredded (4 cups)
- 1 cup finely shredded basil leaves
Blueberry-Glazed Ribs
By CBarile
Blueberry glaze makes the edges on these ribs nice and sticky
- 1 1/2 teaspoons each of garlic powder, onion powder and black pepper
- Kosher salt
- 4 meaty racks of baby back ribs (about 2 1/2 pounds each), membranes removed
- 4 tablespoons unsalted butter
- 2 sage sprigs
- 8 thyme sprigs
- 1 medium onion, minced
- 2 large garlic cloves, minced
- 1/2 cup red wine vinegar
- 2 cups Perfect Blueberry Syrup
- 1 teaspoon hot sauce
Salmon with Cantaloupe and Fried Shallots
By CBarile
John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked ...
- VINAIGRETTE
- 2 tablespoons freshly grated horseradish
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Asian fish sauce
- 1/2 tablespoon light brown sugar
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- FRIED SHALLOTS
- Vegetable oil, for frying
- 2 large shallots, thinly sliced crosswise and separated into rings
- Cornstarch, for dusting
- Salt
- SALMON AND GARNISHES
- Four 6-ounce, skin-on salmon fillets
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)
- 1/2 cup buttermilk
- 1 teaspoon finely grated lime zest
- Freshly grated horseradish
- 1/4 cup celery leaves
Jellied Cranberry Sauce with Fuji Apple
By CBarile
Cranberries only need to be cooked for a few minutes before they burst and form a sauce
- One 12-ounce bag fresh cranberries
- 1 large Fuji apple, peeled and cut into 1/2-inch dice
- 1 cup sugar
- 3/4 cup water
Special Sunday Roast Chicken
By CBarile
Roasting a whole chicken makes an easy, homey Sunday night dinner
- 1 12-ounce unpeeled russet potato, well scrubbed, cut into 1-inch cubes
- 1 12-ounce yam (red-skinned sweet potato), peeled, cut into 1 1/2-inch cubes
- 2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
- 3 medium parsnips, peeled, cut into 1 1/2-inch pieces
- 1 1/2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, room temperature
- 2 tablespoons finely chopped fresh sage
- 1 garlic clove, pressed
- 1 4-pound organic chicken
- 1 teaspoon coarse kosher salt
- 8 cups coarsely torn red or green mustard greens
- 1 shallot, minced
- 1/2 cup dry white wine
- 1/4 cup water