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Recipes
Hot Sauce
By stancec44
Forget the butter. Season your bread with this hot sauce
- 1 large onion, peeled and cut into 8 pieces
- 1 large tomato, cored and cut into 8 pieces
- 1 red bell pepper, stemmed, seeded and cut into 2-inch pieces
- 1 Cubanelle pepper, stemmed, seeded and cut into 2-inch pieces (Anaheim or another sweet pepper can be substituted)
- 5 habanero peppers, stemmed
- 9 Serrano peppers, stemmed
- 7 garlic cloves, peeled
- 5 About 5 cups extra-virgin olive oil
- Salt
Cioppino
By stancec44
BROTH Heat oil in a large heavy pot over medium heat
- BROTH
- 2 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 28-oz. can whole peeled tomatoes
- 2 8-oz. bottles clam juice
- 4 sprigs flat-leaf parsley
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- SOUP
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic cloves, thinly sliced
- 2 lb any mix of mussels (debearded), clams, or cockles, scrubbed
- 1/4 cup dry white wine
- 1 lb firm skinless white fish fillets (such as sea bass), cut into 1” pieces
- 1 lb large shrimp, peeled, deveined, tails left intact
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2” cubes
- Kosher salt and freshly ground black pepper
- Flat-leaf parsley leaves (for serving)
- Toasted country bread, rubbed with garlic and olive oil (for serving)
Grilled Flatbreads with Caramelized Onions, Sausage, and Manchego Cheese
By stancec44
Grilling the pizza dough adds a smoky flavor to the crust
- 2 tablespoons vegetable oil
- 2 large red onions (1 1/2 to 1 3/4 pounds), halved, thinly sliced
- 1/2 cup dry red wine (such as Zinfandel)
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 3/4 pound sweet Italian sausages (about 4 links), casings removed
- Pizza Dough Rounds or 1 pound purchased fresh pizza dough
- Nonstick olive oil spray
- 2 cups (packed) coarsely shredded Manchego cheese,* divided
Peanut Meringue Cookies
By stancec44
Don’t like marshmallow-y meringues? Bake at 200º for about 45 minutes with the door slightly ajar for dry, crisp...
- 1 cup plus 2 tablespoons skin-off unsalted, roasted peanuts
- 2 large egg whites, room temperature
- 1 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
Brussels Sprouts with Butternut Squash & Pomegranate Seeds
By stancec44
Preheat the oven to 400 degrees F
- 1 large butternut squash (about 2 1/2 pounds)
- 2 pounds Brussels sprouts (about 5 cups)
- 4 red onions, quartered
- 1/2 cup olive oil
- Kosher salt and freshly ground pepper
- 2 teaspoons chili powder
- 1/4 cup pomegranate molasses
- 1 cup pomegranate seeds
Veal (Pork or Beef) Stew w/Potato Dumplings
By stancec44
Note: To make this recipe gluten-free, use a gluten-free flour substitute and gluten-free breadcrumbs
- For the Stew
- 1⁄2 cup all-purpose flour
- 2 tsp. salt
- 1 tsp. fresh-ground black pepper
- 3 1" boneless veal shoulder, cut into 1" pieces
- 4 tbsp. unsalted butter, separated
- 4 1" cut into 1" pieces
- 1 large onion, chopped
- 12 oz. crimini mushrooms, halved
- 4 cups chicken stock or broth
- For the Dumplings
- 1 1⁄2 5 Yukon Gold potatoes (about 5 medium)
- 3⁄4 cup dried unseasoned bread crumbs or Panko
- 4 large egg yolks
- 2 tbsp. whole milk
- 1 1⁄2 tbsp. fresh dill, finely chopped
- 1 tsp. salt
- 1⁄2 tsp. fresh-ground black pepper
- 1⁄2 cup all-purpose flour
Noodle Kugel
By stancec44
Cookbook author Ina Garten made this dish a dozen times before she got the right balance of savory and sweet, crisp...
- 1 lb. wide egg noodles (Ina Garten uses Goodman’s wide egg noodles—they’re curly—but any curly noodle will work.)
- 5 extra-large eggs
- 4 cups half-and-half
- 1/4 cup packed light brown sugar
- 2 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- 1 1/2 Tbs. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 cup ricotta cheese
- 1 cup golden raisins
Cup of Tea Cake
By stancec44
Brew one cup of black tea and pour into a small saucepan
- 1 cup of brewed strong, black tea
- 1 cup (8 ounces) dried fruit mixture –apricots, raisins, & prunes
- 1 1/2 sticks (6 ounces) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon salt
- 1 cup unbleached, all-purpose flour
- 1 teaspoon mixed baking spice (cinnamon, allspice, cloves)
- 1 teaspoon baking soda (dissolved in 1 teaspoon of milk)
Cashew Yogurt-Skyterra
By stancec44
Print A regular breakfast staple here at Skyterra, this cashew yogurt makes a great dairy-free, lower sugar alt...
- 2 cup cashews, raw, unsalted
- 1 cup coconut milk, canned, full fat
- ½ Tbsp. raw honey
- ½ tsp. pure vanilla extract
- 1/8 tsp. cardamom, ground (just a pinch)
Braised Pork Tacos
By stancec44
1. Preheat the oven to 300°
- Pork
- 3-pound boneless pork butt
- Kosher salt
- 2 tablespoons cayenne pepper
- 2 tablespoons chile powder
- 2 tablespoons smoked paprika (pimentón)
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 large yellow onions, roughly chopped
- 2 jalapeños, thinly sliced crosswise
- Zest of 3 limes
- Guacamole
- 3 Hass avocados--halved, pitted and chopped
- Juice of 2 limes
- 1 medium red onion, finely chopped
- 1 jalapeño, finely chopped
- 1 cup finely chopped fresh cilantro
- 1 teaspoon reserved taco spice blend
- Kosher salt
- Tomatoes
- 3 ripe medium tomatoes, finely chopped
- 1 cup finely chopped fresh cilantro
- Juice of 2 limes
- Kosher salt
- Tacos
- 12 fresh corn tortillas (preferably white corn tortillas)
- 6 scallions, trimmed and halved lengthwise
- Kosher salt
- Grapeseed oil
- 1/2 lime
- 6 radishes, trimmed (preferably breakfast radishes)
- 1 cup crumbled queso fresco cheese