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Recipes
Mushroom Duxelles-Stuffed Chicken Paprikash
By stancec44
After stuffing the chicken, you may have some leftover mushroom duxelles, which can be refrigerated for up to 4 day...
- For the Stuffed Chicken:
- 2 tablespoons extra-virgin olive oil
- 1 pound button mushrooms, washed, dried, and minced
- 1 medium white onion, minced
- Kosher salt and freshly ground black pepper
- Zest and juice of 1 lemon
- 1/3 cup port wine
- 4 boneless, skinless chicken breast halves
- For the Gravy:
- 2 tablespoons extra-virgin olive oil
- 1 medium red bell pepper, stemmed, seeded, and finely chopped
- 1 medium yellow onion, finely chopped
- 2 medium cloves garlic, minced
- 2 plum tomatoes, cored, seeded, and finely chopped
- 1/4 cup minced pickled banana peppers
- 2 tablespoons sweet paprika, preferably Hungarian
- 1/2 teaspoon ground caraway
- 2 bay leaves
- 4 sprigs thyme
- 1/2 cup dry white wine
- 1 1/4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1/2 cup sour cream
- 1 1/2 tablespoons all-purpose flour
Cornbread, Sausage & Pecan Dressing
By stancec44
DO AHEAD: Dressing can be made 1 day ahead
- 8 TO 10 SERVINGS
- 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
- 1 pound day-old cornbread, broken into 1 1/2-inch–2-inch pieces (9 cups)
- 1 pound breakfast sausage links, casings removed
- 2 1/2 cups chopped yellow onions
- 1 1/2 cups 1/4-inch slices celery
- 1/4 cup apple cider vinegar
- 3 cups low-sodium chicken broth, divided
- 1 1/4 cups chopped toasted pecans (optional)
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
Pork Rillettes (at least overnight)
By stancec44
Recipe adapted from Elias Cairo, Olympic Provisions, Portland, Oregon Lasts up to 1 month in fridge
- 1/4 cup dry white wine
- 4 garlic cloves, very finely chopped
- 1-inch piece fresh ginger, peeled (skin scraped away using the edge of a spoon) and grated
- 1 tablespoon plus 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon curing salt (also called pink salt or Prague salt)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon finely chopped fresh thyme leaves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground ginger
- 1/8 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground white pepper
- 2 1/2 pounds boneless pork shoulder, excess fat trimmed, meat cut into 1-inch pieces
- 1 1/2 cups lard
The Best Mashed Potatoes
By stancec44
Preheat oven to 400. Wash the potatoes and prick with a fork (or not)
- Servings:
- 2 lbs. russet potatoes (6 med.)
- 1/4 c. heavy whipping cream
- 1/4 c. milk
- 8 Tbsp. salted butter, cut in chunks
- Salt & Pepper
- 18 Servings
- 6 lbs. russet potatoes
- 3/4 c. heavy cream
- 3/4 c. milk
- 24 Tbsp. salted butter
Shrimp in Adobo Taco Filling
By stancec44
Heat a large dry cast-iron skillet over medium-high heat
- 6 dried ancho chiles, stemmed
- 4 garlic cloves
- 1/4 cup apple cider vinegar
- 2 teaspoons kosher salt plus more for seasoning
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
- 2 pounds small or medium uncooked shrimp, preferably wild American peeled, deveined, cut into 1/4-inch pieces
Egg Salad with Smoked Salmon, Capers & Dill
By stancec44
Serve this salad on a bed of lettuce or on toasted sandwich bread as a main course, or spoon it onto toasted pita t...
- 6 large eggs
- 6 oz. cold-smoked salmon, cut into small dice (1 scant cup)
- 6 Tbs. extra-virgin olive oil
- 1/2 small red onion, cut into small dice (about 2/3 cup)
- 1/3 cup capers, drained
- 2 Tbs. minced fresh dill
- 1 Tbs. fresh lemon juice
- 1 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
Heaven & Hell Cake
By stancec44
Dallas chef Stephan Pyles's rich, multilayered dessert of angel food and devil's food cake, peanut butter mousse, a...
- FOR THE GANACHE:
- 2 lbs. milk chocolate, such as Valrhona, chopped
- 1 1/2 cups heavy cream
- FOR THE ANGEL FOOD CAKE:
- 1 1/2 cups confectioners' sugar
- 1 cup cake flour
- 1 1/2 cups egg whites
- 1 tsp. cream of tartar
- 1/8 tsp. kosher salt
- 1 cup sugar
- 2 tsp. vanilla
- 1 tsp. almond extract
- FOR THE DEVIL'S FOOD CAKE:
- 1/2 cup vegetable shortening, plus more for pan
- 1 1/2 cups cake flour, plus more for pan
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/4 tsp. baking powder
- 1 cup coffee
- 1/2 cup cocoa powder, sifted
- 1 1/2 cups sugar
- 1 tsp. vanilla
- 2 eggs
- FOR THE PEANUT BUTTER MOUSSE:
- 1 1/2 lbs. cream cheese, at room temperature
- 4 cups smooth peanut butter, at room temperature
- 3 1/2 cups confectioners' sugar, sifted
- 1 1/2 cups heavy cream
Turkish Manti Lamb Dumplings
By stancec44
It's believed that these traditional meat-filled parcels were carried into Anatolia via the Silk Road
- For the pasta dough
- For the pasta dough
- 4 4 4 eggs, lightly beaten
- 4 4 4 eggs, lightly beaten
- 4 4 3⁄4 3⁄4 cups all-purpose flour
- 4 4 3⁄4 3⁄4 cups all-purpose flour
- 1 1 1 cup water
- 1 1 1 cup water
- 4 4 4 tsp. extra-virgin olive oil
- 4 4 4 tsp. extra-virgin olive oil
- 1 1 1⁄2 1⁄2 tsp. kosher salt
- 1 1 1⁄2 1⁄2 tsp. kosher salt
- For the filling
- For the filling
- 1 1 1 lb. ground lamb
- 1 1 1 lb. ground lamb
- 1 1 1 small white onion, grated (1⁄2 cup)
- 1 1 1 small white onion, grated (1⁄2 cup)
- 2 2 2 tsp. kosher salt
- 2 2 2 tsp. kosher salt
- 1 1 1 tsp. Baharat Spice Mix
- 1 1 1 tsp. Baharat Spice Mix
- 1 1⁄2 1⁄2 freshly ground black pepper
- 1 1⁄2 1⁄2 freshly ground black pepper
- to and brown butter tomato sauce to serve
- to and brown butter tomato sauce to serve
The Key to Silky Snappy Chocolate
By stancec44
To get a snappy chocolate shell on your giant candy bars, just gently melt chocolate until it’s just smooth over ...
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SOHUI KIM'S ASIAN HOT WINGS with CUCUMBER AND SCALLION SOUR CREAM DIPPING SAUCE
By stancec44
WINGS Add vegetable oil to 12-inch skillet to reach depth of 1 inch
- WINGS
- 3/4 cup sriracha *
- 1 tablespoon sambal oelek or other asian chili sauce
- 1 tablespoon rice wine vinegar
- 1 stick cold butter cut into pieces
- Vegetable oil for frying
- 1 1/2 pounds of chicken wings (about 12 pieces), cut in half with wing tips cut off
- DIPPING SAUCE
- 1 cup sour cream
- 2 tablespoons rice wine vinegar
- 3 scallions cut into thin slices
- 1/2 cup diced cucumber