Stancec44's profile page
Recipes
Sushi Cake
By stancec44
My Notes:Do double layers shrimp & crab
- Mayonnaise (makes 1/2 c.):
- 1/2 1/2 1/2 rice wine vinegar
- 1/2 1/2 1/2 rice wine vinegar
- 1/2 1/2 1/2 rice wine vinegar
- 1 1 1 Tbsp. coarse salt
- 1 1 1 Tbsp. coarse salt
- 1 1 1 Tbsp. coarse salt
- 2 2 2 Tbsp. sugar
- 2 2 2 Tbsp. sugar
- 2 2 2 Tbsp. sugar
- 3-3/4 3-3/4 3-3/4 c. water
- 3-3/4 3-3/4 3-3/4 c. water
- 3-3/4 3-3/4 3-3/4 c. water
- 3 3 3 c. sushi rice
- 3 3 3 c. sushi rice
- 3 3 3 c. sushi rice
- 2 2 2 Tbsp. mayo
- 2 2 2 Tbsp. mayo
- 2 2 2 Tbsp. mayo
- 2 2 2 tsp. fresh chives, finely chopped
- 2 2 2 tsp. fresh chives, finely chopped
- 2 2 2 tsp. fresh chives, finely chopped
- 2 2 2 Tbsp. wasabi powder mixed with 2 Tbsp. water (I would use equivalent amt. of wasabi paste)
- 2 2 2 Tbsp. wasabi powder mixed with 2 Tbsp. water (I would use equivalent amt. of wasabi paste)
- 2 2 2 Tbsp. wasabi powder mixed with 2 Tbsp. water (I would use equivalent amt. of wasabi paste)
- 1 1 1 tsp. freshly squeezed lemon juice
- 1 1 1 tsp. freshly squeezed lemon juice
- 1 1 1 tsp. freshly squeezed lemon juice
- Coarse salt & freshly ground pepper
- Coarse salt & freshly ground pepper
- Coarse salt & freshly ground pepper
- 4 4 8 oz. jumbo lump crabmeat, picked over (I would use 8 oz.)
- 4 4 8 oz. jumbo lump crabmeat, picked over (I would use 8 oz.)
- 4 4 8 oz. jumbo lump crabmeat, picked over (I would use 8 oz.)
- 4 4 8 oz. cooked lg. shrimp, peeled, deveined and roughly chopped, plus several others (whole) for garnish (again, I would use 8 oz.)
- 4 4 8 oz. cooked lg. shrimp, peeled, deveined and roughly chopped, plus several others (whole) for garnish (again, I would use 8 oz.)
- 4 4 8 oz. cooked lg. shrimp, peeled, deveined and roughly chopped, plus several others (whole) for garnish (again, I would use 8 oz.)
- 3 3 3 sheets nori
- 3 3 3 sheets nori
- 3 3 3 sheets nori
- 2 2 2 Tbsp.pickled ginger, finely chopped, plus more for garnish
- 2 2 2 Tbsp.pickled ginger, finely chopped, plus more for garnish
- 2 2 2 Tbsp.pickled ginger, finely chopped, plus more for garnish
- 1 1 1 tsp. toasted sesame seeds for garnish
- 1 1 1 tsp. toasted sesame seeds for garnish
- 1 1 1 tsp. toasted sesame seeds for garnish
- Radish sprouts (or watercress) for garnish - just a very few
- Radish sprouts (or watercress) for garnish - just a very few
- Radish sprouts (or watercress) for garnish - just a very few
- Mayonnaise (makes 1/2 c.):
- Mayonnaise (makes 1/2 c.):
- 1 1 1 tsp. powdered wasabi mixed with 1 tsp. water (or equal amount paste)
- 1 1 1 tsp. powdered wasabi mixed with 1 tsp. water (or equal amount paste)
- 1 1 1 tsp. powdered wasabi mixed with 1 tsp. water (or equal amount paste)
- 1 1 1 tsp. freshly squeezed lemon juice
- 1 1 1 tsp. freshly squeezed lemon juice
- 1 1 1 tsp. freshly squeezed lemon juice
- 1/2 1/2 1/2 c. mayo
- 1/2 1/2 1/2 c. mayo
- 1/2 1/2 1/2 c. mayo
Black Bat Chicken Wings
By stancec44
Double Sauce. Up temperature a bit and cook for a bit longer
- 1 cup soy sauce
- 1/4 cup plus 2 tablespoons oyster sauce
- 1/4 cup light-brown sugar
- 1/4 cup black bean sauce
- 1 teaspoon black paste food coloring
- 20 large whole chicken wings with tips
Creepy Cocktail (for Halloween
By stancec44
Spread black sanding sugar on a saucer
- Black sanding sugar
- 1 lime wedge
- Ice
- 1 tablespoon fresh lime juice
- 1 ounce light rum
- 3 tablespoons simple syrup
- 1/4 cup 100 percent pomegranate juice
- 1 ounce dark rum
- Licorice spider, for garnish
Milk Chocolate Cupcake w/Chocolate Icing
By stancec44
Heat the oven to 350 degrees F
- 3 eggs
- 1 (18 1/4-ounce) box milk chocolate cake mix
- 1/3 cup canola or vegetable oil
- 1 1/4 cups chocolate milk
- 1 (12-ounce) bag semisweet chocolate chips, divided
- 1/2 cup heavy cream
- Small silver dragees, for decorating
Beef & Pork Ragu
By stancec44
Needs good amount of seasoning
- 8 tablespoons olive oil, divided
- 1 1/2 pounds ground pork
- Kosher salt and freshly ground black pepper
- 1 pound ground beef chuck
- 1/2 onion, minced (2/3 cup)
- 1 medium carrot, diced small (1/2 cup)
- 1 stalk celery, minced (1/3 cup)
- 5 sprigs thyme
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 28-ounce can good-quality Italian tomatoes with juices, tomatoes crushed well with your hands
- 3 cups low-salt chicken broth
Siberian Espresso
By stancec44
Combine all ingredients in a cocktail shaker with ice
- 1.5 oz Patrón XO Café Dark Cocoa
- 1.5 oz Ultimat Vodka
- 1.5 oz Sweetened Condensed Milk
- nutmeg for garnish
Pear Salad with Pinot Grigio Vinaigrette
By stancec44
Caprial Pence's recipe
- 1 pear, peeled, seeded and diced
- 1/4 cup dry white wine
- 1/4 cup Lucini® Pinot Grigio white wine vinegar (or find something similar)
- 1 small shallot, minced
- 2 teaspoons Dijon style mustard
- 3/4 cup Extra Virgin Olive Oil®
- 2 teaspoons chopped fresh thyme
- Salt and cracked black pepper
- 1 bunch of spinach, rinsed, spun dry, and torn into small pieces
- 1 small head radicchio, rinsed, spun dry, and torn into small pieces
- 1 cup sliced mushrooms
- 1 ripe pear, cored and sliced
- 1/3 cup walnuts, toasted (about 1 1/2 ounces)
Deviled Crab à la McGee's Branch
By stancec44
Recipe adapted from Paul Fehribach, Big Jones, Chicago
- 1/2 loaf country-style bread, sliced into 1/2-inch-thick pieces
- 1/4 cup grated Pecorino (or other sheep’s-milk) cheese
- 2 tablespoons unsalted butter plus 2 tablespoons, melted
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk, divided
- 1/2 cup heavy cream
- 1/2 cup dry white wine
- 1 tablespoon Creole mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- 1 pound lump crabmeat, picked over for shells
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Jaffa cakes-Mary's
By stancec44
For this recipe you will need a 2in round biscuit cutter, a 12x8in baking tray and a 12-hole shallow bun tin
- For the jelly
- 1 x 135g packet orange jelly
- 150 ml (5fl oz) boiling water
- 1 small orange, finely grated zest only
- For the sponge
- unsalted butter, for greasing
- 1 large free-range egg
- 25 g (1oz) caster sugar
- 25 g (1oz) self-raising flour, sifted
- For the topping
- 180 g (6 1/4oz) plain chocolate (about 36% cocoa solids)
- Chocolate wafers?
Brussels Sprout Hash with Caramelized Shallots
By stancec44
Melt 3 tablespoons butter in medium skillet over medium heat
- 6 tablespoons (3/4 stick) butter, divided
- 1/2 pound shallots, thinly sliced
- Coarse kosher salt
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1 1/2 pounds brussels sprouts, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 cup water