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Recipes
Chorizo-Filled Dates Wrapped in Bacon
By stancec44
Slice the chorizo crosswise in thirds
- 1 1 2 2 Spanish chorizo sausage (about 2 ounces), casing removed 2
- 1 1 2 2 Spanish chorizo sausage (about 2 ounces), casing removed 2
- 1 1 2 2 Spanish chorizo sausage (about 2 ounces), casing removed 2
- 4 4 4 Medjool dates, pitted
- 4 4 4 Medjool dates, pitted
- 4 4 4 Medjool dates, pitted
- 12 12 12 slices of bacon, halved crosswise
- 12 12 12 slices of bacon, halved crosswise
- 12 12 12 slices of bacon, halved crosswise
Caramel Corn (special ingredient)
By stancec44
This caramel corn is the kind of sweet-and-salty snack that you can't stop eating, equally good alongside a whiskey...
- Flaky sea salt, 1/3 cup
- Bonito flakes, 2 tablespoons
- Popped, unseasoned popcorn, 8 cups (from 1/2 cup of popcorn kernels)
- Nonstick pan spray
- Granulated sugar, 1 1/2 cups
- Water, 1/4 cup plus 1 tablespoon
- Szechuan peppercorns, 1 teaspoon (finely ground)
- Whole raw almonds, 1/2 cup
Beer and Cheddar Soup
By stancec44
The cheddar soup can be refrigerated overnight
- 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
- 1 celery rib, finely chopped
- 1 small onion, finely chopped
- 1 large jalapeño, seeded and chopped
- 2 large garlic cloves, minced
- 1 tablespoon chopped thyme
- One 12-ounce bottle lager or pilsner
- 2 1/4 About 2 1/4 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 pound sharp yellow cheddar cheese, coarsely shredded
- 4 ounces smoked cheddar cheese, coarsely shredded
- Salt and freshly ground pepper
- Garlic-rubbed toasts, for serving
Yucatan Pork Stew w/Ancho Chilies & Lime Juice
By stancec44
http://www.foodandwine.com/recipes/spicy-sriracha-chicken-wings
- 1/4 cup vegetable oil
- 4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper
- 2 large white onions, cut into 1/2-inch pieces
- 8 garlic cloves, smashed
- 1 pound carrots, cut crosswise into 2-inch lengths
- 3 ancho chiles, seeded and cut into very thin strips with scissors
- 3 bay leaves
- Pinch of ground cloves
- 1/4 cup fresh lime juice
- 6 cups chicken stock
- 6 plum tomatoes, quartered lengthwise
- 2 tablespoons chopped cilantro
- Steamed white rice and sliced jalapeños, for serving
Wild Rice & Roasted Veggies Bowl
By stancec44
To make the wild rice: Combine the wild rice with 3 cups of water in a saucepan
- For the wild rice:
- 3/4 cup wild rice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the roasted root vegetables:
- 2 1/2 pounds assorted root vegetables, peeled and cut into 1-inch chunks
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the Cumin-Tahini Dressing:
- 1/4 cup tahini
- Juice of 1 small lemon
- 2 cloves garlic, minced
- 2 tablespoons water
- 1 teaspoon ground cumin
- Salt to taste
- For serving:
- Arugula or chopped kale
- Chopped walnuts or pepitas (optional)
- Pomegranate arils (optional)
BA's Best Party Mix
By stancec44
Preheat oven to 250°. Combine the first 5 ingredients in a large bowl
- 4 cups Bugles (original flavor)
- 3 cups whole wheat sesame pretzel rounds or other small pretzels
- 2 cups roasted unsalted peanuts
- 1 cup raw shelled pumpkin seeds (pepitas)
- 1 cup store-bought roasted green peas (not wasabi flavor)
- 6 tablespoons (3/4 stick) unsalted butter
- 12 large garlic cloves, crushed
- 2 tablespoons Worchestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon English mustard powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika plus more for sprinkling
- 1/8 teaspoon freshly ground black pepper
- 3 cups Terra Stix
Brussels Sprouts w/Lemon & Thyme
By stancec44
Trim and halve the sprouts
- 1 1/4 lb. Brussels sprouts
- 2 Tb. unsalted butter
- 1/4 c. finely chopped shallot (about 1 lg.)
- Kosher salt
- 1 tsp. finely grated lemon zest, plus 1 Tbs. fresh lemon juice (more juice as needed)
- 2 tsp. finely chopped fresh thyme
- Fresh ground pepper
Japanese Floral Design Cake
By stancec44
See video on link for good instructions
- For floral Designs:
- 10 g. unsalted butter
- 10 g. icing sugar
- 10 g. cake flour
- 10 g. egg white
- green, yellow (for sure) and pink, red (or purple or blue or ???) food colors
- toothpicks
- 4 small piping bags
- parchment paper
- little canola or veggie oil
- Cake:
- 50 ml. water
- 60 g. cake flour
- 50 g. sugar
- 30 ml. veggie oil
- vanilla
- 2 egg yolks
- 3 egg whites
- Yogurt Cheese Mousse:
- 50 ml milk
- 5 g gelatin in 2 Tbsp water
- 100 ml whipping cream
- 50 g cream cheese, softened
- 1/2 Tbsp. lemon juice
- 30 g. sugar
- 100 g. unsweetened yogurt
- 7-8 Large strawberries
Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette
By stancec44
VINAIGRETTE: Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar
- Brussels:
- 2 pounds brussels sprouts
- 2 tablespoons thinly sliced cilantro stems + 1/2 cup cilantro leaves
- 3 Tbsp. chopped mint
- Grapeseed or other neutral oil, as needed (lots for frying, little for roasting)
- Sauce:
- 1/2 cup fish sauce
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- Juice of 1 lime
- 1/4 cup sugar
- 1 garlic clove, minced
- 1 to 3 red bird's-eye chiles, thinly sliced, seeds intact
chocolate and almond cakes / mattonelle allo cioccolato e mandorle
By stancec44
A ginger-infused chocolate ganache separated by a moist almond cake, this is an impressive yet delicious dessert
- For the cake:
- Unsalted butter, for greasing parchment paper
- 1/2 cup plus 1 tablespoon unbleached all-purpose
- flour plus more for dusting
- 3/4 cup raw almonds
- 2 large eggs
- 1/3 cup plus 1 1/2 teaspoons sugar
- For the ganache:
- 1 (9.7-ounce) bar semisweet chocolate (62 percent), cut into small chunks
- 11/4 cups heavy cream
- 1 tablespoon minced fresh ginger root
- 1 vanilla bean, split lengthwise, seeds scraped, bean and seeds reserved
- Candies rose petals for garnish (optional)
- Special equipment: 4 (3-inch) square cake rings molds; parchment paper