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Recipes
Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong) Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)
By stancec44
Vietnamese BBQ Shrimp Vermicelli or Bun Tom Heo Nuong is one of my favorite Vietnamese bun dishes
- BBQ Shrimp Marinade:
- 8 oz rice sticks
- 12 medium-sized shrimp, shelled (but leave tail intact) and deveined
- 3 lettuce leaves, thinly cut
- 1/2 small cucumber, cut into thin strips
- 1 cup fresh bean sprouts
- 1/2 small carrot, peeled and cut into thin strips
- Some cilantro leaves, coarsely chopped
- Some mint leaves, coarsely chopped
- Some perilla leaves, coarsely chopped (optional)
- Some Thai basil leaves, coarsely chopped (optional)
- 3 tablespoons roasted peanuts, coarsely ground
- 1 teaspoon fish sauce
- 3 heavy dashes black pepper powder
- A pinch of turmeric powder
- Nuoc Cham (Fish Sauce or Vietnamese Dipping Sauce) Recipe
- Ingredients:
- 1/4 cup fish sauce
- 1/2 cup warm water
- 1/4 cup sugar + 1 tablespoon sugar (if you like it sweeter)
- 3 tablespoon lime juice
- Add fish sauce, water, sugar and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved.
Fish Sauce Wings Pok Pok Wings Recipe
By stancec44
Recipe from Food and Wine Magazine
- 1/2 cup Vietnamese fish sauce
- 1/2 cup superfine sugar (or just regular white sugar)
- 4 garlic cloves, 2 crushed and 2 minced (we used about 4 heads of garlic, divided
- 3 pounds chicken wings split at the drumettes (We used drummets and wings and find it's easier to fry.)
- 2 tablespoons vegetable oil, plus more for frying
- 1 cup cornstarch
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
Everything Bagel Blen
By stancec44
Preheat the oven to 350°
- 2 tablespoons dried onion flakes
- 2 tablespoons garlic powder
- 2 tablespoons poppy seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons sea salt, course or medium ground
Honey Roasted Pork with Greens
By stancec44
Place pork, fat side up, in large glass baking dish
- 1 4-pound boneless pork rib roast
- 1 tablespoon coarse salt
- 1 teaspoon coarsley ground black pepper
- 1/2 cup honey
- 5 tablespoons fresh lemon juice
- 7 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons dried thyme
- 1 cup (about) canned low-salt chicken broth or water
- 2 large bunches Swiss chard, thick stems removed, leaves coarsley chopped (about 10 cups)
Crispy Chickpeas
By stancec44
Honest-to-goodness alternative to a bag of Lay's; pair the salty-spicy snack with a nice refreshing beer
- 1 tablespoon thyme leaves
- 2 teaspoons finely grated lemon zest
- 2 teaspoons salt
- 1 teaspoon paprika
- Cayenne pepper (optional)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- One 15-ounce can chickpeas--rinsed, drained and thoroughly dried
Soy-Sesame Sauce
By stancec44
"Buy organic tamari—wheat-free soy sauce—low-sodium if possible," chef Jonathan Waxman advises
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 2 tablespoons organic tamari soy sauce
Arlettes
By stancec44
This arlettes recipe appears as the technical challenge in the Biscuits episode of Season 3 of The Great British Ba...
- For the dough:
- 60 g (2 1/4 oz) strong white bread flour, plus extra for dusting
- 60 g (2 1/4 oz) plain flour
- 1 tsp salt
- 40 g (1 1/2 oz) unsalted butter, melted
- For the butter layer:
- 125 g (4 1/2 oz) unsalted butter, at room temperature
- 25 g (1oz) strong white bread flour
- 25 g (1oz) plain flour
- For the filling:
- 50 g (1 3/4 oz) granulated sugar
- 2 tsp ground cinnamon
- icing sugar, for dusting
No-Bake Chocolate Cream Pie
By stancec44
The swirly meringue topping on this chocolate cream pie recipe is stable enough to make a day ahead and keep chille...
- Pie
- 9 tablespoons unsalted butter
- 6 ounces chocolate wafer cookies
- Kosher salt
- 8 ounces bittersweet chocolate, melted, divided
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 1/2 cups heavy cream
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups whole milk
- 3/4 cup sweetened condensed milk
- Meringue And Assembly
- 4 large egg whites
- 1/2 cup granulated sugar
- 3/4 cup powdered sugar, sifted
- Special Equipment
- A kitchen torch (optional)
Vegetarian Taco Salad Bowl w/Avocado-Lime Dressing
By stancec44
To make the taco filling: In a medium saucepan, warm the olive oil over medium heat until shimmering
- Taco filling:
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, pressed or minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
- Crispy tortilla strips:
- 1 1/2 teaspoons extra-virgin olive oil
- 3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide strips
- Fine sea salt
- Creamy Avocado-Lime Dressing:
- 1/4 cup lime juice (from about 2 limes)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon water
- 1/2 medium-large avocado, pitted
- 1/4 cup lightly packed fresh cilantro (some stems are okay)
- 1 small-medium jalapeño, seeded, deribbed, and roughly chopped
- 1 clove garlic, roughly chopped
- 1/4 teaspoon fine sea salt
- Salad:
- 1 small head romaine lettuce, chopped (or 5 ounces chopped romaine)
- 3 cups packed baby arugula (about 3 ounces)
- 1 cup thinly sliced grape or cherry tomatoes
- 1/3 cup thinly sliced and roughly chopped radishes (3 to 4), or chopped red onion
- 1/3 cup crumbled feta cheese (about 2 ounces)
- 1/2 medium-large avocado
Wendy's Wunderbars
By stancec44
Lightly oil an 8-inch square baking pan
- 2 ounces dark chocolate (60% to 72% cacao), finely chopped
- 1 ounce unsweetened baking chocolate, finely chopped
- 1/3 cup whole almonds, toasted
- 1/3 cup shelled unsalted pistachios
- 8 ounces Medjool dates, halved and pitted
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/3 cup dried cherries