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Recipes
Potato-Wrapped Halibut with Sautéed Spinach
By stancec44
Pat fish dry; sprinkle with salt and pepper
- 6 4-ounce halibut fillets (each about 1/2 to 3/4 inch thick)
- 4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed
- 8 tablespoons olive oil, divided
- 6 garlic cloves, very thinly sliced
- 10 ounces fresh baby spinach leaves (about 16 cups loosely packed)
Coffee Cream Filling
By stancec44
For Chocolate Cream Cupcakes
- 1 (3-ounce) package cream cheese, softened
- 1/4 cup coffee-flavored liqueur
- 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
Patagonia Hot Dogs w/Avocado Mayo
By stancec44
Avocado Mayo in Sauces
- 8 best-quality all-beef hot dogs with natural casings (slightly longer than the buns)
- 8 hot dog buns, split
- 16 ounces sauerkraut
- 1 pound tomatoes, cored, seeded and chopped
- 1/4 cup roughly chopped fresh cilantro leaves
- 1/4 cup finely chopped red onion
Red Chile & Pork Stew (Carne Adobada)
By stancec44
This hearty pork stew is a staple dish in New Mexico
- 5 oz. dried New Mexico chiles, stemmed
- 2 tbsp. New Mexico chile powder
- 2 tbsp. honey
- 1 tbsp. white wine vinegar
- 2 tsp. ground cumin
- 1 1⁄2 tsp. ground cloves
- 1 ⁄8 tsp. cayenne pepper
- Juice of 1⁄2 lime
- 5 tbsp. olive oil
- 3 lb. boneless pork shoulder, cut into 1 1⁄2″ chunks
- Kosher salt and freshly ground blackpepper, to taste
- Warm corn tortillas, for serving
Cider, Bacon & Golden Raisin Stuffing
By stancec44
(Not for Jeanne, who doesn't like dried fruit
- 1/4 cup (1/2 stick) unsalted butter, plus more for pan
- 1 (3/4-pound) loaf country bread, cut into 1/2" cubes (about 8 cups)
- 1 (1/2-pound) loaf whole grain bread, cut into 1/2" cubes (about 4 cups)
- 6 cups apple cider
- 3/4 cup golden raisins (about 4 ounces)
- 1/2 cup apple cider vinegar
- 1 pound thick-cut smoked bacon, cut crosswise into 1/2" pieces
- 1 large head of celery, stalks chopped (about 3 cups), whole leaves reserved
- 2 Gala or Honeycrisp apples, cored, coarsely chopped
- 4 large shallots, coarsely chopped (about 2 cups)
- 2 garlic cloves, finely chopped
- 2 teaspoons chopped thyme
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup coarsely chopped flat-leaf parsley
- 1 1/4 cups chicken broth, plus more if needed
- 2 large eggs
Spiced Pork Rillette
By stancec44
Season pork all over with 5 tsp
- 1 1/2 pounds skinless, boneless pork shoulder (Boston butt)
- 5 teaspoons kosher salt, plus more
- 1 quart rendered lard, melted
- 1 1-inch piece ginger, peeled
- 1 sprig thyme
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 cup dry white wine
- Cornichons and toasted slices of country-style bread (for serving)
Golden Yogurt
By stancec44
This warm, comforting beverage gets its characteristic color from turmeric
- 1 ½ cups coconut milk, canned, full-fat
- 1 Tbsp. turmeric, ground
- 3 cinnamon sticks, or 1 tsp. ground cinnamon
- 1 Tbsp. honey, local if possible
- ½ tsp. 100% pure vanilla extract, optional
- ¼ tsp. ground ginger, or 1-inch cube fresh ginger root
- 1/8 tsp. cardamom, ground
- 1 tsp. black peppercorns, whole
Chao Ca (Vietnamese Fish Porridge)
By stancec44
Wash rice, drain in strainer or small holed collander, and set aside to dry
- 1 cup jasmine long grain rice, rinsed and drained
- 1.5 liters or 6 cups of water
- 1.5 lb whole firm white fish such as snapper, stripe bass, cod, gutted and cleaned
- 1.5 ts kosher salt
- 2 large knob of peeled ginger divided: 1 sliced in chunks and crushed, the remainder thinly julienned
- 3 shallots (2 whole and 1 sliced thin)
- 3 cloves of minced garlic
- 1 medium onion peeled and quartered
- 2 tbs olive oil
- quality fish sauce (such as Red Boat)
- 1/2 cup chopped green onion and cilatro
- fried shallots
- fresh cracked pepper
- bean sprouts (optional)
Gefilte Fish
By stancec44
Per Rita & Bruce
- Per lb. of fish:
- 1/2 salmon
- 1/2 of two kinds of white fish (Rita says 3), such as snapper, cod, sole
- Fish scraps
- 1/4 lb. onion, sautéed in schmaltz if possible
- 1 egg (minus 1)
- 1 Tbsp. matzo meal (plus 1)
- 2 Tbsp. water
- 1 tsp. salt
- 1/2 tsp pepper
Spiced Pork Pie w/ Cranberries
By stancec44
Making a pork pie in a loaf tin is so much easier than using the hand-raised technique
- For the filling
- 1 1 1 large onion, finely grated
- knob of butter, melted
- 75 75g 1/2oz) (2 1/2oz) fresh white breadcrumbs
- 125 125g 1/2oz) (4 1/2oz) smoked streaky bacon, finely chopped
- 340 340g 3/4oz) (11 3/4oz) sausagemeat with black pepper and nutmeg
- 1 1/2 1 1/2 1/2 garlic cloves, finely chopped
- 60 60g 1/4oz) (2 1/4oz) dried cranberries, roughly chopped
- 3 3 3 chicken stock cubes (Jane used OXO), crumbled
- 1 1/2 1 1/2 1/2 tsp dried thyme
- 1/2 1/2 1 – 1 tsp allspice
- 1/2 1/2 1/2 unwaxed lemon, zest only
- 1 1 1cm/1/2in-thick chicken breast, skin removed and cut into 1cm/1/2in-thick slices
- salt and freshly ground black pepper
- For the pastry
- 200 200g 200g (7oz) lard
- 575 575g/1lb 1/2oz) (4 1/2oz) plain flour
- 1 1/2 1 1/2 1/2 tsp salt
- oil or lard, for greasing
- 1 1 1 free-range egg, beaten for egg wash
- to bay leaves, to decorate