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Recipes
Fried Peanuts with Asian Flavors
By stancec44
To make these addictive peanuts extra-tangy, Chris Yeo soaks them in lime juice before frying them and tossing them...
- 2 medium shallots, thinly sliced
- Cilantro sprigs, for garnish
- Salt
- 2 kaffir lime leaves, very thinly sliced, or finely grated zest of 1 lime
- 1/2 cup vegetable oil
- 1/2 cup fresh lime juice or lemon juice
- 1 pound raw peanuts (2 1/2 cups)
Mini Panamanian Empanadas
By stancec44
Chef Tip For a flakier empanada, use leaf lard instead of butter
- DOUGH
- 2 large eggs, lightly beaten
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 1 stick unsalted butter, cut into small pieces and chilled
- 2 cups all-purpose flour
- 1/4 cup dry white wine 1 tablespoon sugar
- FILLING
- 1/4 pound ground beef
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1/4 cup chicken stock or low-sodium broth
- 1/4 cup chopped, seeded tomato
- 1/2 teaspoon achiote seeds (also called annatto seeds)
- 2 tablespoons chopped cilantro
- 1 small onion, finely diced
- 1 garlic clove, minced
- Vegetable oil for frying
- 1/2 tablespoon tomato paste
- 1/4 cup finely diced red bell pepper
Beer Cheese
By stancec44
Pulse cheeses and garlic in a food processor until finely chopped
- 8 ounces mild cheddar, coarsely grated, room temperature (about 2 cups)
- 8 ounces sharp cheddar, coarsely grated, room temperature (about 2 cups)
- 2 garlic cloves, finely grated
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Colman’s mustard powder
- 1 teaspoon hot sauce
- Pinch of cayenne pepper
- Pinch of kosher salt
- 6 ounces flat brown ale, room temperature (we liked nut brown ales such as KelSo, amber ales would also work, or your favorite beer)
- 2 teaspoons finely chopped chives
- Assorted crudités, such as carrots, radishes, and/or celery, cut into 3-inch pieces, and assorted crackers, such as saltines, rye crackers, and/or water crackers (for serving)
Dulce de Leche
By stancec44
HOMEMADE DULCE DE LECHE
- 1 can sweetened condensed milk (any size)
- boiling water
Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)
By stancec44
Makrut lime (also sold as kaffir lime) and palm sugar can be found in Asian specialty grocers or some high-end supe...
- 1 whole dried Thai bird chili (or 1 whole chile de arbol), more or less to taste
- 2 whole small shallots, peeled and split into quarters
- 4 whole cloves garlic
- 1 stalk lemongrass, bottom 4 inches only, roughly chopped
- 1 teaspoon makrut lime zest, or 2 whole makrut lime leaves (see note above)
- 1 (1-inch) knob fresh turmeric, roughly chopped
- 2 thin slices ginger
- 1 small bunch cilantro stalks, cut from the very base of the stalks, leaves and thin stems reserved for another use
- 1 teaspoon whole coriander seed
- 6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only
- Kosher salt
- 1 1/2 tablespoons Thai shrimp paste
- 1 cup vegetable or canola oil
- 1 pound fresh Chinese-style egg noodles, divided
- 2 (15-ounce) cans coconut milk, or 2 cups fresh coconut milk (do not shake)
- 1 cup homemade or store-bought low-sodium chicken stock
- 2 tablespoons palm sugar (see note above)
- 4 chicken legs, split into drumsticks and thighs
- Fish sauce to taste
- Sliced shallots, lime wedges, and pickled Chinese mustard root (see note above) for serving
Everything Bagel Blend
By stancec44
Try it on popcorn, add to breadcrumbs and sprinkle over macaroni and cheese, or mix into potatoes
- 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
Nuts and Bolts Snack Mix
By stancec44
Mix can be stored in an airtight container at room temperature for up to 10 days
- 3 cups toasted corn cereal, such as Chex
- 1 1/2 cups bite-size pretzels
- 1 cup salted dry-roasted peanuts
- 2 garlic cloves
- 1/2 teaspoon coarse salt
- 5 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup fresh rosemary
Asian Slaw
By stancec44
This easy Sesame Asian Slaw recipe is quick and easy to make, tossed with the yummiest sesame vinaigrette, and can ...
- Slaw / Greens: I typically use a bag of pre-shredded coleslaw for this recipe (green or red cabbage, or a mix). Or if you’re living somewhere (like me!) where bagged coleslaw isn’t available, you can just chop up a bunch of cabbage and make your own. ♡
- Shredded Carrots: Most bagged coleslaws also contain shredded carrots, but I like to add in more for that extra sweet and crunchy goodness.
- Veggies: I just chopped up a yellow bell pepper for this slaw. But avocado would also be awesome, or there are all sorts of other crunchy slaw veggies that you’re welcome to add in too (see ideas below).
- Cilantro: A handful of fresh cilantro really brightens this salad up. (Also, if you happen to have some fresh mint on hand, add that in too!)
- Onions: I used thinly-sliced green onions for this slaw. But thinly-sliced red onions would work too.
- Almonds: Sliced or slivered, and preferably toasted a bit to bring out their flavor.
- Sesame seeds: I also love sprinkling on some sesame seeds (white or black) at the end for added crunch and flavor.
- Sesame vinaigrette: Made with oil, soy sauce, rice vinegar, maple syrup (or honey), toasted sesame oil, ground ginger, garlic, S&P.
Pan de mie
By stancec44
This delicious, fine-grained loaf is perfect for sandwiches and toast
- 2/3 cup (5 3/8 ounces) milk
- 1 cup (8 ounces) water
- 6 tablespoons (3 ounces) butter
- 2 1/4 teaspoons salt
- 3 tablespoons (1 1/4 ounces) sugar
- 1/4 cup (1 1/8 ounces) Baker's Special Dry Milk or nonfat dry milk
- 3 tablespoons (1 1/4 ounces) potato flour
- 4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
Cherry Tomato Tart
By stancec44
Make the tart crust 1. In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme...
- For the tart crust
- 1 1/2 cups all-purpose flour
- 1 tablespoon minced rosemary leaves
- 1 tablespoon thyme leaves
- 3/4 teaspoon kosher salt
- 12 tablespoons cold, unsalted butter (6 oz), cut into 1/2-inch (12 mm) cubes
- 4 to 6 tablespoons ice water
- For the roasted cherry tomatoes
- 3/4 pound cherry tomatoes (about 35)
- Olive oil
- Kosher salt and freshly ground black pepper
- For the cherry tomato tart filling
- 2 large eggs
- 1 1/4 cups heavy cream
- Handful basil leaves, thinly sliced, plus a few small ones for the garnish
- 1/2 cup grated Parmigiano-Reggiano
- 3 ounces soft and creamy goat cheese