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Recipes
Spicy Chipotle Grilled Chicken
By stancec44
There's depth, subtlety and just the right amount of heat
- 1/4 c. canned chipotle chilies in adobo
- 3 Tbsp. olive oil
- 2 garlic cloves, pressed
- 1/2 onion, coarsely chopped
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. paprika
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 1 - 3 1/2 chicken, cut into 8 pieces
Travel: Stone-fruit Oatmeal Square
By stancec44
Filled with natural fruit flavors but not overly sweet, these oatmeal squares can serve as a quick afternoon snack ...
- 3 medium nectarines or peaches (or 6 plums), sliced 1/8-inch thick
- 2 tablespoons granulated sugar
- 1 cup rolled oats
- 3/4 cup light-brown sugar, lightly packed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 egg
- 1 teaspoon vanilla extract
Temper Chocolate w/o a Thermometer
By stancec44
Purchasing chocolate When shopping for chocolate, bittersweet and semi-sweet aren't good terms to go by; try to fin...
- Good quality chocolate, between 60-70%
- Equipment
- Medium pot for heating water
- Metal that will fit snuggly in the pot
- Kitchen towel
- Rubber or silicone spatula
- Conditions
- A cold room (room temp or below), low humidity – do not attempt before a thunderstorm!
Perkedel Kenteng (Padang-Style Mashed Potato Fritters)
By stancec44
To make these crisp-crusted fritters popular at nasi padang meals, mashed potatoes blended with pan-fried shallots ...
- 2 lb. Yukon gold potatoes, scrubbed
- Kosher salt, to taste
- 12 small Asian shallots or 3 regular shallots, peeled
- 1 tbsp. canola oil, plus more for frying
- 3 ⁄4 tsp. freshly grated nutmeg
- 2 egg yolks, plus 3 eggs
- Freshly ground black pepper, to taste
Crispy Pork-Belly Gyros with fried eggplants in a potato-onion flatbread
By stancec44
Method: Cut the pork belly across the longest of its sides, in strips 5cm/2" wide and place in a pressure cooker, o...
- Ingredients: (enough for 5-6 sandwiches)
- 700 g whole fresh pork belly with skin
- 1.5 tsp each of black peppercorns,
- fennel seeds
- allspice
- oregano
- 3 bay leaves
- 4 garlic cloves, roughly chopped
- juice and zest of 1/2 lemon
- 1/2 tsp salt
- 150 g onion, chopped
- 1/2 cup dry white wine (optional)
- 1.5 l water or enough to cover the pork belly
- Potato flatbread (makes 5-6 medium sized ones)
- 150 g cooked potatoes, passed through a ricer
- 1/2 cup semolina flour
- 1 medium onions, diced
- 1/2 tbsp of water or as needed
- salt
- Tzatziki
- 100 g seeded cucumber, diced
- 125 g quark (20% fat) or thick yogurt
- 1-2 small garlic clove2, pureed
- 4-5 mint leaves, chopped
- salt
- Fried eggplant slices
- Vegetable oil for frying
Creme Brulee Oatmeal
By stancec44
Quick cooking oats make it an almost instant-breakfast, as they only take 2 minutes to prepare
- 3 cups water
- 1/2 teaspoon kosher salt
- 2 cups quick-cooking oats
- 1 cup instant vanilla pudding or ready-made vanilla pudding
- 2 bananas, sliced
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Chicken Pot Pie
By stancec44
1. Make the biscuits: Preheat the oven to 375°
- Biscuits
- All-purpose flour, 1 cup
- Baking powder, 1 1/2 teaspoons
- Fresh thyme, 1 sprig (leaves finely chopped, about 1/2 teaspoon)
- Kosher salt, 1/4 teaspoon
- Unsalted butter, 3 tablespoons at room temperature
- Grated cheddar cheese, 1/4 cup
- Cold whole milk, 1/4 to 1/3 cup
- Filling
- Kosher salt, 1 1/2 teaspoons (plus more for blanching vegetables and seasoning)
- Medium carrot, 1 (chopped into 1/2-inch pieces)
- Large celery stalk, 1 (chopped into 1/2-inch pieces)
- Large yellow onion, 1/4 (chopped into 1/2-inch pieces)
- Small Yukon Gold potato, 1 (chopped into 1/2-inch cubes)
- Extra-virgin olive oil, 1 tablespoon
- Boneless and skinless chicken breast halves, 2 (chopped into 3/4-inch cubes)
- Fresh thyme, 1 small sprig
- Unsalted butter, 1 1/2 tablespoons
- All-purpose flour, 3 tablespoons
- Cold chicken broth, 1 1/2 cups
Layered Rice Pudding
By stancec44
Preparation: Combine egg and milk in 2-quart saucepan
- Ingredients for crust:
- 1/2 cup butter
- 1 cup flour
- 2 tablespoons powdered sugar
- 1/2 cup chopped pecans
- Preparation: Combine all ingredients in mixing bowl. Mix well with fork; press into bottom of a 13x9x2 inch-baking pan. Bake in preheat 350 degrees F. oven for 20 minutes or until lightly browned. Cool.
- Ingredients for cream cheese layer:
- 1 (8 oz) package cream cheese (can use low-fat version)
- 1 1/2 cups powdered sugar
- Preparation: Combine all ingredients, beating until smooth. Spread over cooled crust.
- Ingredients for rice pudding:
- 3 1/2 cups milk
- 1 egg, beaten
- 1 (3 oz) vanilla pudding mix (not instant)
- 2 cups cooked RiceSelect™ Jasmati® Rice
- 1/4 cup raisins
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg (or to taste)
- 1 (8 oz) container frozen whipped topping (unthawed)
- 1/2 cup chopped pecans, toasted (optional)
Bouillbaisse w/Rouille & Garlic toasts
By stancec44
BOUILLABAISSE BROTH Heat oil in a large heavy pot over medium-high heat
- BOUILLABAISSE BROTH
- 2 Tbsp. olive oil
- 2 medium onions, finely chopped
- 1 tsp. kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 leeks, white and pale-green parts only, finely sliced (about 2 cups)
- 1 large red tomato, peeled, seeded, diced (about 1 cup)
- 12 sprigs thyme, tied in a bundle
- 6 garlic cloves, sliced
- 2 bay leaves
- 1/2 tsp. crumbled saffron threads
- 1 cup dry white wine
- 8 cups fish stock or low-sodium chicken broth
- ROUILLE
- 1 large jarred roasted red bell pepper, peeled, coarsely chopped
- 1 cup (packed) crustless 1/2” cubes soft white bread
- 1 large egg yolk
- 1 large garlic clove, sliced
- 1/8 tsp. (or more) cayenne pepper
- 1/2 cup olive oil
- 1 Tbsp. (or more) fresh lemon juice
- Kosher salt and freshly ground black pepper
- ASSEMBLY
- 2 Tbsp. olive oil
- 2 garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- 6 lb. mussels, scrubbed, debearded
- 1 Tbsp. Pernod or other anise-flavored liqueur
- 3 Tbsp. coarsely chopped flat-leaf parsley
- Garlic toast
cheese tasting on crispy risotto
By stancec44
A thin, crisp, rice pancake, makes an attractive (and edible) cheese board
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped onion
- 1 1/2 cups Vialone Nano rice
- 1/4 cup dry white wine
- 5 cups vegetable broth, heated to a simmer
- 1/4 teaspoon fine sea salt
- 2 tablespoons mascarpone cheese
- 1 ounce Gorgonzola cheese
- 1 teaspoon finely chopped flat-leaf parsley
- 1/2 cup 1/4-inch dice butternut squash
- 2 tablespoons unsalted butter
- 1 small Bartlett pear, halved, cored and cut into 1/4-inch-thick slices
- 4 short sprigs fresh oregano
- 2 ounces taleggio cheese, thinly sliced
- Freshly ground black pepper
- 1 1/2 cups mâche or other small tender greens
- 2 ounces robiola cheese, cut into 4 wedges