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Recipes
Crab Salad with Shallot Dressing
By stancec44
— From Emily Crumpacker, featured in Sara Perry’s This recipe is from a 1991 Taste Makers profile of Emily Crum...
- 2 pounds fresh, cooked crabmeat
- 12 cups mixed salad greens (see note)
- 1 cup fresh, whole tarragon leaves
- 10 tender celery ribs
- 3 firm, medium-size shallots
- 1 firm, small clove garlic, pressed
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon granulated sugar
- 1 tablespoon poppy seeds
- 3/4 cup olive oil
- Note: Use a combination of butter or red leaf lettuce, curly endive, watercress or small leaf exotic greens.
Spicy Ribs (Tskhare Neknebi)
By stancec44
The Georgian restaurant Diaroni is famous for its delicate veal ribs
- 1⁄3 cup mayonnaise
- 2 tbsp. vegetable oil
- 1 tbsp. dry ajika or 2 Tbsp. wet ajika, store bought or homemade (see following recipe)
- 1 tsp. minced garlic
- 1 tsp. minced medium-hot fresh chilli, such as Fresno, to taste
- 2 lb. small veal ribs or baby back pork ribs, cut into 2-rib pieces Thinly sliced white onion, to garnish
Chinese Radish Cake (Overnight x 2 (easy))
By stancec44
In a medium bowl, cover the jasmine rice with the water, then soak overnight
- 2 cups jasmine rice
- 2 cups water
- 5 tablespoons vegetable oil, divided
- One 1 1/2-pound daikon radish, peeled and coarsely grated
- 1/3 cup thinly sliced scallions, plus more for garnish
- 4 ounces peeled and deveined shrimp, small dice
- 1/3 cup diced Chinese-style sausage
- Kosher salt, to taste
- Hoisin sauce, for serving
Brisket w/Gravy
By stancec44
1. In a medium saucepan set over high heat, bring to a boil the: Water Light brown sugar ½ cup kosher salt Brown ...
- Water, 4 cups
- Light brown sugar, 3/4 cup (lightly packed)
- Kosher salt, 1/2 cup plus 1/2 teaspoon, divided
- Brown mustard seeds, 1 tablespoon
- Dried bay leaf, 1
- Ice water, 4 cups
- Beef brisket, 2 pounds (trimmed of fat)
- Unsalted butter, 6 tablespoons
- Sweet onion (such as a Vidalia), 1 large (halved and thinly sliced)
- Star anise pods, 2
- Tomato paste, 1/2 cup
- Beef stock or broth, 2 1/2 quarts (10 cups)
- Heavy cream, 2 cups
- Whole-grain mustard, 1/4 cup
- White hominy, one 16-ounce can (drained)
Pork Meatball Banh Mi
By stancec44
hot chili mayo Stir all ingredients in small bowl
- Hot Chili Mayo
- 2/3 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon hot chili sauce (such as sriracha)*
- Meatballs
- 1 pound ground pork
- 1/4 cup finely chopped fresh basil
- 4 garlic cloves, minced
- 3 green onions, finely chopped
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon hot chili sauce (such as sriracha)
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coarse kosher salt
- Sandwiches
- 2 cups coarsely grated carrots
- 2 cups coarsely grated peeled daikon (Japanese white radish)**
- 1/4 cup unseasoned rice vinegar
- 1/4 cup sugar
- 1 teaspoon coarse kosher salt
- 1 tablespoon Asian sesame oil
- 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
- Thinly sliced jalapeño chiles
- 16 large fresh cilantro sprigs
Doughnut Tips
By stancec44
6 steps to better doughnuts Homemade doughnuts can become more than an occasional treat — once you know the tric...
- to we’ve cracked the code to make it achievable for home cooks.
- to to to heat up or cool down to the right temperature.
- to though making the dough is obviously the place to start, getting over the Fear/Hassle of Frying is often the first hurdle. Luckily, the executive pastry chef for the Neighborhood Restaurant Group has a plan for that.
- “Clear everything off the counter before you start frying,” says Naomi Gallego. “Dale Earnhardt doesn’t have stuff on his dashboard.”
- hand — a wok works particularly well — and a thermometer is all that’s standing between you and doughnut heaven.
- to to to really, back to the beginning of the process: The day before you want to fry the doughnuts you’ll need to make the dough, so it can ferment slowly in the refrigerator. It can take as little as six hours, but longer isbetter.
- d mixer. The mixture will seem too wet, almost like a cake batter. Do not lose heart. Let the machine, fitted with a dough hook, do its magic.
- 10 10 minutes, aided by scraping the bowl a few times, that soggy mass will meld into a supple, slightly sticky ball.
- “When that dough comes together, it’s a thing of beauty,” Gallego says.
- ve some coffee and check your news feed.
- allego and Tiffany MacIsaac, chefowner of Buttercream Bakeshop in Washington, D.C., offer tricks for home cooks that can help get those yeasty darlings fried just right.
- ›› Letthe doughnuts rise on individual squares of greased parchment paper.
- to to wok works so well is that its wide expanse gives the frying doughnuts room to expand, yet its belly is shallow enough for doughnuts to slip in and be easily retrieved.
- to a thermometer — preferably one that clips to the side of the pot — so that you can keep an eye on the oil temperature.
- to 330 cook who might be frying two or three doughnuts at a time, it’s better to err on the side of keeping the oil slightly cooler, about 330 degrees.
- We found in testing this made the frying less scary — no hot spatters.
- to sheet to cool for a bit.
- to them back on the rack to drain.
- to to bit of patience requires you to wait till the glaze has set, which can take up to an hour. This may become too torturous, however, so eat at will.
- And then there’s the midriff.
- to 10 to the refrigerator to chill for 10 minutes before frying, as a way to help them hold their shape and possibly yield that perfect midriff when they hit the oil.
- Although the midriff is a worthy aspiration, it absolutely won’t make or break the flavor of the doughnut as long as everything else has gone right.
- to goal is to strive for perfection,” MacIsaac says. “But don’t let perfection be the enemy of just getting in the kitchen and cooking. I’ve never had a freshly fried doughnut I didn’t love.”
Danish Dream Cake
By stancec44
This delightfully basic white sponge cake, encrusted with a coconut and brown sugar topping, is a dream to make and...
- 15 tbsp. unsalted butter, softened, plus more for greasing
- 3 3⁄4 cups all-purpose flour, plus more for pan
- 1 3⁄4 cups plus 3 tbsp. whole milk
- 1 3⁄4 cups sugar
- 5 eggs
- 1 tbsp. baking powder
- 2 tsp. vanilla extract
- 1 1⁄2 cups sweetened shredded coconut
- 1 cup packed dark brown sugar
Malasadas (Hawaiian Donuts)
By stancec44
Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture
- 1 tbsp. active dry yeast
- 1 1⁄2 cups sugar
- 3 eggs
- 2 tbsp. unsalted butter, melted
- 1 ⁄2 cup milk
- 1 ⁄2 cup half & half
- 1 ⁄4 tsp. kosher salt
- 4 cups bread flour (1 lb. 2 oz.), sifted
- Canola oil, for frying
Albacore Tuna Salad
By stancec44
Recipe adapted from Ken Norris, Riffle NW, Portland, OR
- 1/2 cup panko (Japanese breadcrumbs)
- 1 cup red wine vinegar
- 1/4 cup granulated sugar
- 1/4 cup kosher salt plus extra for cooking green beans and seasoning salad
- 1/2 cup water
- 5 shallots, thinly sliced crosswise
- 1 pound green beans, ends trimmed
- 1 pound albacore tuna (or yellowfin tuna)
- 3/4 cup mayonnaise
- 2 tablespoons sherry vinegar
- Freshly ground black pepper
- 5 cups mixed baby greens
Bun Bo Hue (Overnight)
By stancec44
Spicy, fiery red, and murky, the appearance of bún bò Huế is almost the antithesis of it’s better known Vietn...
- broth:
- 32 qt pot
- 6 lb pork bones
- 6 lb beef bones
- 3 lb beef shank
- 14 qt water
- 1-2 lbs sliced ham hocks
- 1/4 cup salt
- 1/4 cup sugar
- 3 tbs fine shrimp paste
- 10-12 stalks of lemongrass, using only the white and green ends, bruise and tie together in bunches
- 1/4 whole pineapple (fresh if possible)
- 1 yellow onion, peeled
- spice mix:
- 3/4 cup oil (grapeseed or olive oil)
- 3 tbs annatto seeds
- 1 packet of bún bò Huế seasoning
- 2 tbs minced garlic
- 2 tbs minced shallot
- 1/4 cup minced lemongrass
- 2-3 tbs chile pepper flakes (adjust according to your taste)
- 3 tbs fine shrimp paste
- accompaniments:
- bun bo hue noodles, cooked al dente according to directions and drained
- precooked pork blood
- cha hue or cha lua (see separate recipe)
- sliced cabbage
- sliced banana blossom (see this post on how to prepare)
- rau ram
- bean sprouts
- fine shrimp paste