Stancec44's profile page
Recipes
Slow-Roasted Glazed Pork Shoulder
By stancec44
f you haven't tried it yet, this technique is a serious eye-opener
- 1 teaspoon fennel seeds
- 1 teaspoon whole black peppercorns
- 1/4 cup kosher salt plus more
- 1/4 cup sugar
- 1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
- 1/4 cup plus 1 Tbsp. apple cider vinegar
- 1/4 cup (packed) light brown sugar
- Freshly ground black pepper
- 1 large carrot
- 1 apple (such as Granny Smith or Fuji)
- 4 cups stemmed mustard greens
- 1 tablespoon olive oil
Mint Chocolate Chip Ice Cream (the Best)
By stancec44
This is REALLY good. And doesn't take long, except needs to freeze for a few hours after making
- 14-oz can sweetened condensed milk
- 2 cups heavy cream
- 1 cup milk (I use 1%)
- large pinch salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon pure mint extract
- 5 drops green food coloring
- 4 ounces bittersweet chocolate
Brown Butter Custard Pie with Cranberry Glaze-Momofuku
By stancec44
To make this glorious pie, Momofuku pastry chef Christina Tosi uses a cinnamon-sugar crumb crust, a luscious brown ...
- 2 teaspoons plain powdered gelatin
- Reserved browned butter solids from Cinnamon Toast Crumb Crust (see below)
- 1 cup whole milk
- 1/3 cup light brown sugar
- 1/4 teaspoon cinnamon
- Kosher salt
- 3/4 cup plus 2 tablespoons heavy cream
- 1/4 cup sour cream
- Cinnamon Toast Crumb Crust
- 3 1/2 ounces white chocolate, chopped
- 2 tablespoons unsalted butter
- 1/2 cup mashed sweet potatoes
- 1 cup cranberry sauce, pureed and strained
- Cinnamon Toast Crumb Crust
- 2 sticks unsalted butter
- 1/2 cup sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cinnamon
- 4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces crusts)
Chicken Panini with Gruyère, Tarragon and Artichoke Spread
By stancec44
Make artichoke spread before commencing recipe
- 2 Tbs. olive oil, plus more for brushing
- 1 tsp. finely chopped fresh tarragon
- 2 boneless, skinless chicken breasts, each about 10 oz., tenders removed, breasts butterflied and cut in half
- Kosher salt and freshly ground pepper, to taste
- 8 slices sweet batard, each cut on the bias about 1/2 inch thick
- 1/2 cup homemade artichoke spread
- 4 oz. Gruyère chee
Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble
By stancec44
Makes 4 first course servings
- 3 3 3 tablespoons finely crushed pork rinds
- 3 3 3 tablespoons finely crushed toasted rye-bread crumbs
- Kosher salt
- 2 2 2 large egg yolks
- 1 1 1 small garlic clove
- 3/4 3/4 3/4 teaspoon finely grated lemon zest
- 1 1/2 1 1/2 1/2 tablespoons fresh lemon juice
- 1/2 1/2 1/2 cup canola or vegetable oil
- 1 1 1 tablespoon finely chopped dill
- 4 4 4 ounces broccoli rabe, trimmed
- 1 1 1 teaspoon extra-virgin olive oil, plus more for brushing
- 1/2 1/2 1/2 pound sushi-grade, skinless salmon fillet, preferably wild, thinly sliced at a slight angle
Steamed Pork Buns (Char Siu Bao-Momofuku)
By stancec44
Must make Char Siu first, and it is an overnight thing
- Dough:
- 1 1/2 teaspoons instant dry yeast
- 3/4 cup lukewarm water
- 2 tablespoons canola oil
- 2 tablespoons sugar
- 2 teaspoons baking powder
- Scant 3 cups (12 1/2 ounces) flour
- Filling:
- 1 1/2 cups chopped char siu (char siu recipe below)
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sacue
- 1/2 tablespoon honey
- Char siu:
- 2 pounds pork butt cut into 4 pieces
- 3 tablespoons maltose (you can find this at most Asian grocery stores)
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 3 tablespoons sweet soy sauce
- 1 teaspoon Chinese five spice powder
- 1 teaspoon white pepper
- 2 tablespoons sesame oil
- half a head of garlic, peeled and sliced
- 1 teaspoon sesame oil
Eggs Benedict w/Easy Hollandaise
By stancec44
1. MAKE THE HOLLANDAISE SAUCE: In the blender, pulse the egg yolks with the lemon juice to combine
- EASY HOLLANDAISE SAUCE
- 2 egg yolks
- 2 teaspoons lemon juice
- 6 tablespoons butter, melted and still warm
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper (optional)
- EGGS BENEDICT
- 4 English muffins, halved and toasted until golden
- 8 slices thickly cut cooked ham
- 8 poached eggs (see instructions under Perfect Poached Eggs in KI)
- 8 teaspoons butter, softened
Black Sesame Ice Cream Sandwiches
By stancec44
The perfect ice cream sandwich starts with a cookie that's cakey, chewy and crumbly all at once
- For the Chewy Double Chocolate Cookies:
- 2 cups all-purpose flour
- 1/3 cup Dutch-processed unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup butter, melted
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 egg plus 1 yolk
- 1/2 cup bittersweet chocolate, chopped into bite-size pieces
- 1 teaspoon sea salt
- For the Black Sesame Paste:
- 1/2 cup whole milk
- 1/2 cup black sesame seeds, toasted
- 1 tablespoon honey
- For the Black Sesame Ice Cream:
- 6 egg yolks
- 1/2 cup whole milk
- 3/4 cup sugar
- 1/2 cup black sesame paste
- 1/8 teaspoon salt
- 2 cups heavy cream
- For Assembly
- Extra black sesame seeds, for rolling
Black and White Malted Milkshake
By stancec44
There’s no point in hiding the truth—each shake contains half a pint of ice cream
- 1 pint vanilla ice cream
- 6 tablespoons BA's Best Hot Fudge or prepared hot fudge, warmed
- 1/4 cup plus 1 tablespoon heavy cream
- 3 tablespoons malted milk powder
- Crushed malted milk balls (for serving; optional but highly recommended)
Corn & Wild Rice Soup with Smoked Sausage
By stancec44
Soup can be prepared 2 days ahead
- 12 1/2 c. (or more) canned low salt chicken broth
- 1 1/4 c. wild rice (about 7 1/2 oz)
- 6 1/4 c. frozen corn kernels (about 2 1/2 lbs.) thawed (I just put in a colander and run lukewarm water over them for a couple minutes)
- 2 Tbsp. vegetable oil
- 10 oz. fully cooked smoked sausage, such as kielbasa (I use smoked turkey kielbasa), cut into 1/2" cubes
- 3 carrots, peeled & diced
- 2 med. onions, chopped
- 1 1/2 c. half & half
- Chopped fresh chives or parsley for garnish