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Recipes
Korean Fried Wings
By stancec44
Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day
- 3 lbs chicken wings
- 2 teaspoons kosher salt
- 6 garlic cloves, coarsely chopped
- 1 2" piece fresh ginger, peeled, coarsely chopped
- 1 cup plus 1 1/2 Tbsp. reduced-sodium soy sauce
- 1/4 cup gochujang (Korean hot pepper paste)
- 1/4 cup (packed) light brown sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 2 tablespoons rice wine
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon freshly ground black pepper
- 1/4 cup potato starch
- Peanut or vegetable oil (for frying)
- 1 tablespoon sesame seeds
- special equipment
- A deep-fry thermometer
Almond Bark w/Sea Salt
By stancec44
We like the rich flavor and look of Marcona almonds in this bark, but roasted almonds work nicely, too
- 1/2 cup sugar
- 1 tablespoon unsalted butter
- 1 1/2 cups roasted Marcona almonds (not in oil)
- 1 pound good-quality dark chocolate (62%–70% cacao), finely chopped
- Coarse sea salt (for sprinkling)
Marmitako (Basque Tuna & Potato Stew)
By stancec44
In Spain’s Basque Country, marmitako means roughly “from the pot
- 1 lb. raw tuna, cut into ½-inch cubes
- 1⁄2 tsp. kosher salt, plus more as needed
- 1 tbsp. extra-virgin olive oil
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 1 lb. yellow potatoes, peeled and diced
- 1 garlic clove, minced
- 1 tsp. pimentón or smoked paprika
- Chopped Italian parsley leaves, for garnish
Mini Baked Donuts
By stancec44
To create the signature shape, simply use a small round cookie cutter or even a shot glass (just coat the rim in fl...
- Dough
- 3/4 cup whole milk
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Pinch of cinnamon
- 1 1/2 teaspoons active dry yeast
- 4 tablespoons unsalted butter, melted
- Chocolate Glaze
- 3/4 cup confectioners’ sugar
- 3 tablespoons cocoa powder
- 2 tablespoons whole milk
- 1 tablespoon heavy cream
- 1/2 teaspoon pure vanilla extract
- Sprinkles (optional)
Sweet Cheese-Stuffed Blintzes with Honeyed Blueberries
By stancec44
n a large bowl, whisk together the milk and the 6 whole eggs
- 1 1/2 cups milk
- 6 whole eggs plus 1 egg yolk
- 3/4 cup all-purpose flour
- 1 1/2 tsp. plus 2 Tbs. granulated sugar
- 1/8 tsp. fine sea salt
- Clarified butter or canola oil for cooking
- 3/4 lb. farmer’s cheese, at room temperature
- 1/2 lb. cream cheese, at room temperature
- Finely grated zest of 1/2 lemon
- 1 Tbs. honey
- 1 pint blueberries
- Sour cream for serving
- Confectioners’ sugar for serving (optional)
Korean Rice Cakes (Ddukbokki) with Pork Belly & Cheddar)
By stancec44
Heat the oven to 400°. In a medium bowl, whisk the dashi with the gochujang, rice syrup, pepper flakes, soy sauce,...
- 1⁄2 cup dashi
- 3 tbsp. gochujang (Korean red chile sauce)
- 3 tbsp. rice syrup or light corn syrup
- 1 tbsp. Korean red pepper flakes
- 1 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. sugar
- 2 cloves garlic, minced
- 2 cups frozen rice cakes, soaked and refrigerated overnight
- 2 tbsp. vegetable oil
- 3⁄4 cup kamaboko (Japanese fish cakes), cut into 1-inch pieces
- 1⁄2 cup julienned carrots
- 1⁄2 cup thinly sliced green cabbage
- 1⁄2 cup thinly sliced yellow onions
- 2 cups Spicy Sauteed Pork Belly (see separate recipe)
- 1 cup roughly chopped kimchi
- 2 cups shredded mozzarella
- 2 cups shredded mild cheddar cheese
Grilled Polenta Cake with Cherry-Cassis Sauce
By stancec44
Grilling this pound cake may sound odd, but it’s definitely worth it—the cake gets a toasty texture that contra...
- For the cake
- 4-1/4 oz. (8-1/2 Tbs.) unsalted butter, softened
- 3-3/8 oz. (3/4 cup) unbleached all-purpose flour
- 1/2 cup finely ground cornmeal
- 1-1/4 tsp. baking powder
- 1/8 tsp. table salt
- 1 cup granulated sugar
- 3 whole eggs, at room temperature
- 3 egg yolks, at room temperature
- 1 tsp. pure vanilla extract
- For the cherry sauce
- 6 cups fresh sweet or sour cherries (about 2 lb.), pitted and halved
- 3 to 5 Tbs. granulated sugar; more to taste
- 3 Tbs. cassis
- 1/4 tsp. fresh lemon juice
- 1/4 tsp. freshly ground coarse black pepper (optional)
- For serving
- 1 cup heavy cream
- 2 tsp. confectioners’ sugar; more for dusting
- 2 Tbs. melted butter
Pumpkin Bread Pudding with Prunes and Pisco
By stancec44
1. Make the prunes: In a small bowl, add the prunes and pisco
- Prunes
- 1 cup pitted prunes, coarsely chopped
- 1/2 cup pisco (preferably pisco italia)
- Pumpkin Custard
- 1 cup whole milk
- One 14-ounce can sweetened condensed milk
- Two 12-ounce cans evaporated milk
- 1/2 cup finely grated brown loaf sugar (such as panela, chancaca or piloncillo; dark brown sugar can be substituted)
- 8 allspice berries
- 5 whole cloves
- 2 cinnamon sticks
- 1 teaspoon whole aniseeds
- 1 teaspoon kosher salt
- One 16-ounce can solid-pack pumpkin purée
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 6 large egg yolks, lightly beaten
- 1 medium 2-day-old loaf of bread (preferably Cuban, French or Italian), cut into 3/4-inch cubes (about 15 cups)
- Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1 cup crème fraîche, for serving
artichoke, endive and walnut salad carciofi in insalata con noci e indivia belga
By stancec44
A combination of bright orange, nutty walnut, earthy artichoke, and bitter endive makes each bite different and utt...
- 2 tablespoons fresh lemon juice
- 12 baby artichokes
- 1 large navel orange
- 1/4 cup extra-virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- 3 medium Belgian endives, cut crosswise on a diagonal into 2-inch pieces
- 1/3 cup walnut pieces, roughly chopped
Ice Cream Float-Ginger Pistachio
By stancec44
Sure, you could use your favorite ginger ale here
- 4 ounces unpeeled fresh ginger root, coarsely chopped (1 cup), plus one 1-inch piece peeled fresh ginger root
- 1 cup cane sugar
- 1-1/2 cups water
- For the float
- 1-1/2 cups (10 ounces) chilled plain seltzer
- 1 large or 2 small scoops pistachio gelato or ice cream