Stancec44's profile page
Recipes
Vietnamese Iced Coffee
By stancec44
There are two ways to make Vietnamese coffee
- 2 tablespoons dark-roast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)
- 2 tablespoons (scant) sweetened condensed milk
Lemon Meringue Pie
By stancec44
Homemade lemon meringue pie can't be beat, but it is notoriously tricky to make
- For the crust:
- 6 oz. (1-1/4 cups plus 2 Tbs.) unsifted all-purpose flour
- 2 tsp. granulated sugar
- 1/4 tsp. table salt
- 1/4 tsp. baking powder
- 3 oz. (6 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes; more for the plate
- 2 oz. (4 Tbs.) frozen vegetable shortening, cut into 1/2-inch pieces
- 2 to 4 Tbs. ice water
- For the filling:
- 1-1/4 cups granulated sugar
- 2 oz. (1/4 cup plus 2 Tbs.) cornstarch
- 1/4 tsp. table salt
- 5 large egg yolks
- 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened
- 1-1/2 Tbs. finely grated and minced lemon zest, plus 1/3 cup strained juice (from 3 medium lemons)
- 1 oz. (3 Tbs.) finely ground gingersnap cookies
- For the meringue:
- 5 large egg whites, at room temperature
- 3/4 cup superfine sugar
- 3/4 tsp. pure vanilla extract
- 1/2 tsp. cream of tartar
Pork Banh Mi
By stancec44
(Need to either order their sauces, or use your own
- For the pickled carrots and daikon:
- 3 carrots, peeled and julienned
- 1 daikon radish, peeled and julienned
- 3 tsp. kosher salt
- 4 Tbs. sugar
- 1 cup rice vinegar
- 1 cup water
- 1 pork tenderloin, about 1 1/2 lb., cut in half lengthwise, then sliced crosswise 1/8 inch thick
- 1/2 cup Fatty ‘Cue bakar marinade
- 3/4 cup Fatty ‘Cue BBQ sauce, plus more for serving (optional)
- 6 baguette pieces, each 7 inches long, split in half lengthwise
- 1/2 cup mayonnaise
- 2 Tbs. Fatty ‘Cue chili jam
- 1/2 English (hothouse) cucumber, thinly sliced lengthwise
- Baguettes
- 1/4 cup fresh cilantro leaves
Cherry Bourbon Pie
By stancec44
This crumble-topped pie stars the flavors of an Old Fashioned cocktail
- Special Equipment:
- Crumble
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup (packed) light brown sugar
- 1/4 cup sliced almonds
- 1/2 teaspoon kosher salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces
- Pie
- Nonstick vegetable oil spray
- 1 pie crust, homemade or store-bought (click for homemade crust recipe)
- 3 24.7-oz. jars (drained weight 12 oz.) pitted sour cherries in syrup, drained well (about 6 cups)
- 3/4 cup sugar
- 1/4 cup bourbon
- 3 tablespoons cornstarch
- 2 tablespoons fresh orange juice
- 1 tablespoon finely grated orange zest
- A 9" pie dish
Mixed Rice w/Vegetables and Beef (Bibimbap)
By stancec44
Notes: Bruce not fond of the cucumber
- For the gochujang sauce (double this)
- 3 tablespoons gochujang chilli paste
- 1 tablespoon soy sauce
- 1 tablespoon roasted sesame seed oil
- 2 garlic cloves, crushed
- 1 tablespoon sugar or maple syrup
- For the marinated beef (double this, too, but cook beef just a bit, then cook sauce a bit after and add to beef)
- 2 1/2 tablespoons soy sauce
- 2 teaspoons roasted sesame seed oil
- 3 garlic cloves, crushed
- 3 spring onions, very finely chopped
- 1/2 teaspoon ground black pepper
- 10 1/2 oz (300 grams) beef sirloin, very thinly sliced
- 15 oz. (400 grams) short-grain white rice
- 5 1/2 oz (150 grams) carrots, cut into very thin strips
- 10 1/2 oz (300 grams) zucchini, quartered lengthways and thinly sliced
- 5 1/2 oz (150 grams) cucumber, halved lengthways, deseeded and thinly sliced
- 5 1/2 oz (150 grams) daikon radish, peeled and cut into thin strips
- 5 1/2 oz (150 grams) bean sprouts
- Roasted sesame seed oil, to season
- Soy sauce, to season
- 7 oz (200 grams) shiitake mushrooms, sliced
- 10 1/2 oz (300 grams) spinach
- 4 eggs
- Sunflower or vegetable oil, to fry
- Toasted sesame seeds, to serve (or toasted pumpkin seeds)
- Few leaves garden cress, to serve, opt. Expensive and doesn't add a lot, so can skip
Moroccan Carrot Salad
By stancec44
Adapted from Meila Marden, The Smile To Go, NYC
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt plus extra for seasoning salad
- 1/4 cup extra-virgin olive oil
- 1/2 cup slivered almonds
- 4 medium carrots, peeled and shredded on a box grater
- 1 small bunch cilantro, roughly chopped
- Freshly ground black pepper
Spicy-Sweet Pretzel Mix
By stancec44
These snacks can be eaten by the handful, making them perfect for die-hard fans who don't want to take their eyes o
- 2 cups thin pretzel sticks
- 1 cup natural almonds
- 2 tablespoons unsalted butter
- 2 tablespoons dark-brown sugar
- 1/8 teaspoon cayenne pepper
Padron Peppers
By stancec44
STEP 1 Heat a grill pan or outdoor grill to high
- 1 pound Padrón peppers, washed and dried
- Pinch Spanish sea salt
- 2 tablespoons Spanish olive oil
Garlic and Chicken Soup (Périgord Tourain)
By stancec44
1. In a medium saucepot set over high heat, warm the chicken stock until it reaches a simmer
- 8 cups chicken stock
- 1/4 cup rendered duck fat
- 10 garlic cloves, thinly sliced
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 3 egg whites (about 1/2 cup)
- 1 small loaf country white bread, sliced
Perfect Roast Chicken (Overnight)
By stancec44
Start with a good bird. All our chefs agree: buy the best chicken you can find, naturally raised, no antibiotics, n...
- 1 cup Diamond Crystal kosher salt or 1/2 cup Morton's kosher salt
- 1 gallon cold water
- 2 heads garlic, cut horizontally in half
- 5 bay leaves
- 2 bunches thyme
- 1 lemon
- 1 (3 1/2 - 4 pound) chicken (fresh, naturally raised, antibiotic free)
- 1 tablespoon dried oregano
- 2 teaspoons dried cumin
- 1 tablespoon dried coriander
- 1 tablespoon lemon zest (from 1 1/2 medium sized lemons)
- 2 teaspoons black pepper
- 1 pound fingerling potatoes, cut in half
- 1 medium size yellow onion, about 3/4 pound, cut into large wedges
- 1 medium size poblano pepper, about 1/4 pound, cut into 1-inch chunks
- 1/3 cup green olives, pitted and quartered
- 2 sprigs fresh rosemary
- 1/3 cup olive oil oil
- 2 teaspoons Diamond Crystal salt
- 1 teaspoon black pepper
- 1 1/2 tablespoons champagne vinegar