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Recipes
Taqueria Guacamole
By stancec44
Mash avocado, lime juice, and a pinch of salt in a mortar and pestle or a medium bowl with a fork until thick and s...
- 2 large ripe avocados, halved, pitted, peeled, chopped
- 2 tablespoons fresh lime juice
- Kosher salt
- 2 tablespoons chopped fresh cilantro
Curried Butternut Squash Soup
By stancec44
For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesnâ€...
- 1/4 cup unsweetened coconut flakes
- 1/4 cup pumpkin seeds (pepitas)
- 1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into 3/4-inch slices
- 1 small onion, quartered
- 1 Fresno chile, halved
- 4 unpeeled garlic cloves
- 1/4 cup plus 1 tablespoon virgin coconut oil, melted
- 3 tablespoons vadouvan or curry powder
- Kosher salt, freshly ground pepper
- 1/3 cup cilantro, chopped
- 2 teaspoons finely grated orange zest
- 1 1/2 cups coconut milk
Thousand Layer Duck Fat Potatoes (overnight)
By stancec44
When chef Shaun Searley prepares these crispy potatoes at The Quality Chop House, he starts with King Edward potato...
- 4 1/2 pounds King Edward, Kennebec, or Yukon Gold potatoes, peeled and cut lengthwise into 1/8-inch-thick slices
- 1/2 cup duck fat, melted
- 1 tablespoon plus 1 1/2 teaspoons kosher salt, divided
- Vegetable oil, for frying
Beef Chili with Ancho, Mole, and Cumin
By stancec44
CHILI Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes
- 1 tablespoon cumin seeds
- 4 bacon slices, chopped
- 1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
- 1 large onion, chopped (about 2 cups)
- 4 large garlic cloves, chopped
- 3 1/2 cups (or more) beef broth, divided
- 1/4 cup pure ancho chile powder
- 1/4 cup Texas-style chili powder blend (such as Gebhardt)
- 1 tablespoon mole paste*
- 2 teaspoons (or more) salt
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons dried oregano, crumbled
- 1 to 2 tablespoons masa (corn tortilla mix)
- 1/4 teaspoon cayenne pepper (optional)
- GARNISHES
- Warm, freshly cooked or drained canned black beans or pinto beans
- Chopped white, red, or green onions
- Grated cheddar cheese, Monterey Jack cheese, or queso fresco
- Sliced fresh or pickled jalapeño chiles
- Tortilla chips or oyster crackers
Bacon Wrapped Mango Shrimp
By stancec44
Instructions Heat broiler or non-stick grill pan to high
- 1 mango (about 1 pound), peeled, pitted and sliced
- 16 extra-large shrimp (about 1 pound), peeled and deveined
- 6 slices bacon, cut into thirds
- 2 tablespoons vegetable oil
- Salt and pepper
- Fresh jalapeno slices (opt.)
BBQ Pork Butt-Johnson's Boucaniere (2 days in advance)
By stancec44
Need instant read thermometer, plus 2 cups oak chunks (can substitute for other hardwoods, such as cherry, apple or...
- Rub:
- 1 c. loosely packed brown sugar
- 2-1/2 Tb. sweet paprika
- 2 Tb. kosher salt
- Tb. each of the following:
- Fresh ground black pepper
- Crushed red pepper flakes
- Chili Powder
- Granulated garlic powder
- Onion Powder
- Powdered Mustard
- Meat:
- 1 bone-in pork butt (also know as Boston Butt), about 6 lbs.
Lemon Meringue Cupcakes
By stancec44
My dad’s favorite dessert was lemon meringue pie, so I transformed this classic southern pie into cupcakes in his...
- Lemon Curd:
- 6 egg yolks (reserve the whites to use in the cake)
- 3/4 c.organic cane sugar
- 1/3 c. freshly squeezed lemon juice
- 1/2 c. (1 stick) cold unsalted butter, cut into 16 cubes
- Lemon Cake
- 3 c. Gluten-Free All-Purpose Flour Blend
- 2 Tsp baking powder
- 1 1/2 tsp xanthan gum
- 1/2 tsp. fine sea salt
- 1 c milk or unsweetened coconut milk (from a carton), at room temperature
- 1 tbsp.freshly squeezed lemon juice
- 2 tsp organic lemon zest
- 3/4 c. (1 1/2 sticks) unsalted butter , at room temperature
- 1 1/2 c. organic cane sugar
- 3/4.c, egg whites (about 6 large whites), at room temperature
- SWISS MERINGUE ICING (MAKES 7 CUPS)
- 1 c. egg whites (about 8 large whites), at room temperature
- 1 3/4 c. organic cane sugar
- 1/8 tsp fine sea salt
All-Purpose Summer Spice Rub
By stancec44
Spice blends can be a boon to last-minute cooking, transforming a mundane chicken breast or simple vinaigrette
- 2 tablespoons yellow mustard seeds
- 1 tablespoon anise seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon sweet smoked Spanish paprika (pimentón)
- 1 tablespoon kosher salt
Leite's Seasonal Vegetable Tempura
By stancec44
This tempura is a breathtaking work of staggering genius, considering it works well in all seasons with just about ...
- For the dipping sauce
- 6 cardamom pods
- Grated zest and juice of 4 limes (about 1/3 cup juice)
- 1 fresh green chile
- 2 3/4 cups cilantro (leaves and stalks)
- 1 tablespoon sugar
- 4 tablespoons sunflower oil
- 1/2 teaspoon salt
- 2 tablespoons water
- For the vegetables
- About 2 3/4 pounds (net weight) freshly prepared vegetables, such as: Jerusalem artichoke, beet, broccoli, potato, sweet potato, carrot, cauliflower, celeriac, baby leek, parsnip, kohlrabi, salsify, turnip, or the like
- 1/2 cup cornstarch, plus extra to coat the vegetables
- 1/2 cup self-rising flour (to make your own self-rising flour, combine 1 cup flour, 1 1/4 teaspoons baking powder, and a pinch of salt)
- 3/4 cup seltzer or sparkling water, plus more as needed
- 2 teaspoons grapeseed oil
- 1/4 teaspoon salt, to taste
- Chile flakes
- 3 cups grapeseed or sunflower oil, for deep-frying
Beef Ribs from 'Pitt Cue Co.' (Smoked)
By stancec44
House Rub: Toast the fennel seeds, cumin seeds, peppercorns, and coriander seeds in a dry pan over medium heat for ...
- House Rub:
- One 4- to 6-bone beef rib rack, weighing 1 pound 2 ounces to 1 pound 5 ounces
- 1/3 cup House Rub
- Mother Sauce or Pitt Cue Barbecue Sauce, (optional)
- 1 1/2 tablespoons fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1/2 cup packed soft dark brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon garlic powder
- Heaping 1/3 cup fine salt
- 2 tablespoons smoked paprika
- 1/4 cup paprika
- 1 teaspoon dried oregano
- 1 teaspoon cayenne