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Recipes
Asparagus with Kumquats and Tarragon
By stancec44
1. Prepare an ice bath. Line a baking sheet with a clean kitchen towel and set aside
- 1 1/2 pounds large asparagus, ends trimmed and peeled
- 1/2 cup thinly sliced kumquats
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 1/2 teaspoon finely minced green garlic (optional)
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon salt
- 2 tablespoons roughly chopped tarragon
Grilled Kale Salad with Ricotta and Plums
By stancec44
Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1 teaspoon honey
- Kosher salt, freshly ground pepper
- 4 medium plums, halved, pitted, thinly sliced
- 12 large or 16 small curly kale leaves
- 3/4 cup fresh ricotta
Fried Chicken Sandwich (Overnight)
By stancec44
Chicken Mix salt, sugar, and baking powder in a small bowl
- Chicken
- 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
- 1 teaspoon light brown sugar
- 1 teaspoon baking powder
- 4 skin-on or skinless, boneless chicken thighs
- Seasoned Mayonnaise
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped chives
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- Assembly
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 tablespoons kosher salt, plus more
- 1 large egg, beaten to blend
- 1 cup buttermilk
- 2 tablespoons bourbon (optional)
- 3 tablespoons hot sauce (such as Frank’s); plus more for serving (optional)
- Peanut or vegetable oil (for frying; about 8 cups)
- 4 soft seeded hamburger buns
- 3 tablespoons unsalted butter, melted
- Bread-and-Butter Pickles (for serving), plus 1 tablespoon brine
- 4 cups thinly sliced iceberg lettuce
- Freshly ground black pepper
- Special Equipment
- A deep-fry thermometer
ricotta and arugula sformatini sformatini di ricotta e rucola
By stancec44
Serve the sformatini warm or at room temperature with the pesto dolloped around the plate
- Unsalted butter for ramekins
- Unbleached all-purpose flour for ramekins
- 2 tablespoons extra-virgin olive oil
- 2 packed cups arugula leaves plus more for garnish
- 2 tablespoons finely chopped onion
- 1 1/4 cups fresh ricotta cheese (12 ounces)
- 1 large egg
- 2 large egg yolks
- 1/8 teaspoon fine sea salt
- 3/4 cup Mixed Herb Pesto
- Special equipment: 4 (5-ounce) ramekins
French Hungarian Salad
By stancec44
Bon Appetit
- 1/2 c. olive oil
- 1/2 veggie oil
- 1/2 red wine vinegar
- 2 Tbsp. water
- 1 1/2 Tbsp. Dijon mustard
- 1 Tbsp. paprika
- 2 tsp. salt
- 1 small garlic clove
- 1 tsp. pepper
- 1 head romaine lettuce, torn into bite sized pieces
- 2 c. shredded red cabbage
- 1 c. (about 4 oz) crumbled feta cheese
Skinny Thin Mints (no Bake)
By stancec44
Like Girl Scout Thin Mints only better - and bigger
- 2 cups semisweet chocolate chips
- 2 cups milk chocolate chips
- 20 unwrapped Andes candies (chocolate mints)
- 1/8 teaspoon peppermint extract
- 1 (9-ounce) package plain chocolate wafer cookies
Maple-Banana Baked Oatmeal
By stancec44
Adjust oven rack to middle position and preheat oven to 350°F
- 1 1/2 cups rolled oats
- 1/2 cup walnuts, chopped
- 3 ripe bananas, sliced
- 1/3 cup maple syrup, plus more for serving
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 1 3/4 cups milk
- 2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing baking dish
- 1 tablespoon packed dark brown sugar
Nutella Chip Cookies w/Homemade Nutella Chips
By stancec44
Just use the Nutella and butter, spread the resulting mixture on a silicone mat, put it in the freezer for about 3...
- Chips:
- 6.5 oz. Nutella
- 2 oz. butter
- Cookies:
- 1 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 3/4 sticks butter
- 1/2 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg, plus 1 egg yolk
- 1 1/4 cups homemade Nutella chips
- 3/4 cup chopped hazelnuts, toasted (optional)
Toasted Hazelnut Crust
By stancec44
To skin hazelnuts, bring a few inches of water to a boil in a small saucepan over medium-high heat
- 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces, plus more for greasing the pan 3/4 cup hazelnuts, skinned and toasted (see Note)
- 1 cup flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 3 tablespoons ice water, or more as needed
Crown Royalle Paella (have made)
By stancec44
From Scott Ketterman of Crown Paella Made with Butlers on 4th of July 2016 Cut this recipe in half for our paella...
- For the Sofrito:
- 4 Tbsp. Olive Oil
- 2 tsp. saffron threads
- 1 lb. Chicken thighs, cut into 1" strips
- 4 tsp. smoked paprika
- 1 lb. prawn, shell on, but clean them
- 8 c. chicken broth
- 1 lb. mussels, scrubbed
- 3 c. Bomba rice
- 1 lb. clams, washed
- 8 each piquillo peppers, quartered
- 1/2 c. dry chorizo, thinly sliced
- Salt & Pepper to taste
- 1 1/2 c. sofrito (recipe included)
- 4 Tbsp. olive oil
- 4 cloves garlic, slivered
- 2 c. green bell pepper, diced
- 2 c. chopped stewed tomatoes
- 2 c. onion, diced