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Recipes
Beer Cheese Spread
By stancec44
1. In a food processor fitted with a coarse shredder attachment, grate the cheddar cheese
- 1 pound sharp yellow cheddar cheese, preferably Wisconsin cheddar
- 1 large garlic clove, smashed
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper, plus more to taste
- 3/4 cup Hefeweizen wheat beer
- Assorted crackers, for serving
- Pretzel sticks, for serving
Pan con Tomate w/Garrotxa Cheese
By stancec44
Garrotxa is a semi-firm Catalan goat cheese that’s delicately flavored and perfect for grating over crunchy, garl...
- 1/2-inch-thick 1/2-inch-thick slices Eight 1/2-inch-thick slices of ciabatta
- 1/2-inch-thick 1/2-inch-thick slices Eight 1/2-inch-thick slices of ciabatta
- 1/2-inch-thick 1/2-inch-thick slices Eight 1/2-inch-thick slices of ciabatta
- Extra-virgin olive oil, for brushing and drizzling
- Extra-virgin olive oil, for brushing and drizzling
- Extra-virgin olive oil, for brushing and drizzling
- 2 2 2 garlic cloves, halved crosswise
- 2 2 2 garlic cloves, halved crosswise
- 2 2 2 garlic cloves, halved crosswise
- 4 4 4 tomatoes, halved crosswise
- 4 4 4 tomatoes, halved crosswise
- 4 4 4 tomatoes, halved crosswise
- Kosher salt Pepper
- Kosher salt Pepper
- Kosher salt Pepper
- Shaved
- Shaved
- Shaved
- Garrotxa cheese, for topping
- Garrotxa cheese, for topping
- Garrotxa cheese, for topping
Mama Ramen Shrimp Soup with Mini Pork Meatballs (Ping Recipe)
By stancec44
From Ping. Go on Tasting Table website for photo of dish
- 6 ounces ground pork
- 1 garlic clove, finely chopped
- 2 tablespoons plus 1/2 teaspoon fish sauce, divided
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon distilled white vinegar
- 4 large eggs
- 4 packages shrimp-flavored ramen noodle soup (preferably Mama brand), seasoning packet reserved
- 5 cups chicken broth
- 2 tablespoons plus 2 teaspoons tamarind paste
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1 tablespoon plus 1 teaspoon chile powder
- 1 bunch yu choy or Chinese mustard greens, coarsely chopped
- 12 extra-large 16/20-count shell-on shrimp, peeled and deveined
- 1/4 cup cilantro, coarsely chopped
Shakshuka (from Tasty & Sons)
By stancec44
1. In a large, ovenproof skillet, warm the olive oil over medium heat
- 1/4 cup extra-virgin olive oil
- 1/2 medium yellow onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 cup thinly sliced roasted green peppers (about 2 peppers; see Note)
- 1 cup thinly sliced roasted red peppers (about 2 peppers; see Note)
- 3/4 teaspoon paprika
- 3/4 teaspoon piment d'Espelette or red pepper flakes
- 3/4 teaspoon granulated sugar
- 1 small bay leaf
- 1 cup whole canned tomatoes, with juice
- Salt and freshly ground pepper
- 4 large eggs
- Crusty bread, for serving
Za'atar Spice Mix
By stancec44
You can find sumac at Middle Eastern markets, specialty foods stores, and wholespice
- 1 Tbsp. chopped fresh oregano
- 1 Tbsp. sumac
- 1 Tbsp. ground cumin
- 1 Tbsp. sesame seeds
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper.
- Yo
Gingerbread Brandy Trifle
By stancec44
This luscious dessert marries layers of gingerbread cake, chopped crystallized ginger, and a creamy filling spiked ...
- TIP:
- For the cake
- 3 oz. (6 Tbs.) unsalted butter, softened; more for the pan
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
- 1-1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cinnamon
- Pinch finely ground white pepper
- 3/4 cup granulated sugar
- 1 tsp. finely grated lemon zest
- 2 large eggs, at room temperature
- 1/2 cup unsulfured molasses
- 1/2 cup whole milk, at room temperature
- You can find mascarpone, an Italian-style cream cheese, in the dairy section of most supermarkets.
- For the ginger-tea syrup
- 1 cup granulated sugar
- 1 4-inch piece fresh ginger, peeled and coarsely chopped (1/2 cup)
- 1 bag strong black tea, such as English breakfast
- 2 Tbs. brandy, such as Cognac
- For the filling
- 2/3 cup sparkling wine, such as Asti Spumante
- 8 large egg yolks
- 6 Tbs. granulated sugar
- 1-1/2 cups heavy cream
- 1 tsp. vanilla extract
- 8 oz. mascarpone, at room temperature
- For assembly
- 6 Tbs. coarsely chopped candied ginger
Chilled Coconut Corn Soup w/Avocado
By stancec44
Melt coconut oil over medium heat in a large pot
- 2 tablespoons virgin coconut oil
- 1 medium onion, finely chopped
- 1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons)
- 1/4 teaspoon ground turmeric
- 1 teaspoon kosher salt, divided, plus more to taste
- 6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
- 1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2" cubes
- 1 (14-ounce) can coconut milk
- 2 (2") strips lime zest
- 1/2 cup unsweetened coconut flakes
- 2 tablespoons fresh lime juice
- Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Coffee Barbeque Duck
By stancec44
Not that you can taste coffee so much, it just adds depth
- For the coffee barbecue sauce
- 1 Tbs. unsalted butter
- 1 small onion, halved and sliced
- 3 medium cloves garlic, chopped
- 1 cup ketchup
- 1/2 cup Worcestershire sauce
- 1/2 cup strong brewed coffee
- 1/2 cup apple cider vinegar
- 1/2 cup dark brown sugar
- 1-1/2 tsp. chili powder
- 1/4 tsp. kosher salt
- For the duck
- 4 14-oz. Muscovy duck legs (available at dartagnan.com)
- Kosher salt and freshly ground black pepper
- 1 Tbs. olive oil
- 1 large yellow onion, halved and sliced
- 6 medium cloves garlic, smashed and peeled
- 2 cups chicken stock
- 2 cups Coffee Barbecue Sauce
- 1/2 cup chopped cilantro, plus 2 Tbs. leaves for garnish
- 1 Tbs. cold unsalted butter
California Breakfast Burrito
By stancec44
This California-inspired breakfast burrito is enough to turn anyone into a morning person, and any excuse to call F...
- For the Spicy Mojo Asada:
- ½ cup pickled jalapeños, with brine
- 3 garlic cloves
- 1 serrano chile, stemmed
- 1/2 bunch cilantro, leaves and stems
- 1/4 cup soy sauce
- Zest and juice of 1 lime
- Zest and juice of 1 navel orange
- 1 tablespoon dried Mexican oregano
- For the Burrito:
- 8 ounces shaved prime beef tenderloin
- 4 eggs
- Two 12- to 14-inch flour tortillas
- 2 cups shredded Jack cheese
- 1 cup leftover french fries
- 1 avocado, cut into ¼-inch-thick slices
- 1 cup salsa verde
- 1/4 cup Mexican crema or Greek yogurt