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Recipes
Shrimp & Chorizo Flatbreads
By stancec44
Chef Way Jose Garces prepares fresh coca dough, a Spanish dough similar to pizza dough, for the flatbreads
- One 14-ounce can diced tomatoes, drained, 1/4 cup of the juices reserved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1 teaspoon chopped thyme
- 1 small shallot, minced
- 1 garlic clove, minced
- 2 tablespoons coarsely chopped flat-leaf parsley
- Pinch of crushed red pepper
- Salt and freshly ground pepper
- 1/2 cup prepared hummus
- 4 pocketless pita breads
- 1/2 cup thinly sliced chorizo (2 ounces)
- 1/2 pound shelled and deveined raw medium shrimp, halved lengthwise
- 1/4 pound Manchego cheese, shredded (1 cup)
Morimoto's Pork & Shrimp Shumai
By stancec44
In a medium bowl, cover shiitake with boiling water and soak for 10 minutes
- 15 dried shiitake mushrooms
- 12 cleaned and deveined shrimp (about 5 oz.)
- 5 oz. ground pork
- 2 tbsp. cornstarch
- 2 tsp. sesame oil
- 1 1⁄4 tsp. kosher salt
- 1 tsp. plus 1 tbsp. sugar
- 1⁄4 tsp. freshly ground black pepper
- 12 square wonton wrappers
- 2 tbsp. tobiko (flying fish roe)
- 3 tbsp. rice vinegar
- 3 tbsp. soy sauce
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
By stancec44
Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely cho...
- 1/2 cup olive oil
- 1/3 cup (packed) fresh basil leaves plus sprigs for garnish
- 1 medium shallot, quartered
- 1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
- 6 small fresh water-packed mozzarella balls or one 8-ounce ball,* drained
- 6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
- 6 8-inch wooden skewers
Shakshuka (from Tasty & Sons)
By stancec44
Chef John Gorham introduced tapas to Portland, Oregon, when he opened Toro Bravo in 2007
- 1/4 cup extra-virgin olive oil
- 1/2 medium yellow onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 cup thinly sliced roasted green peppers (about 2 peppers; see Note)
- 1 cup thinly sliced roasted red peppers (about 2 peppers; see Note)
- 3/4 teaspoon paprika
- 3/4 teaspoon piment d'Espelette or red pepper flakes
- 3/4 teaspoon granulated sugar
- 1 small bay leaf
- 1 cup whole canned tomatoes, with juice
- Salt and freshly ground pepper
- 4 large eggs
- Crusty bread, for serving
Fried Almonds with Smoked Paprika & Sea Salt
By stancec44
In Good Taste - 9/11/2010
- 1 lb. whole almonds in their skins
- 1 1/2 Tbsp. coarse sea salt
- 1/2 - 1 Tbsp. Spanish smoked paprika or hot Spanish smoked paprika
- Olive oil
Maple Pecan Pie
By stancec44
For the maple syrup, use grade B, or the darkest variety that you can find
- For the crust
- 1/4 cup rolled oats (not instant oats)
- 1 tablespoon granulated sugar
- 1 1/4 cups all-purpose flour, plus more for the work surface
- 1/2 teaspoon table salt
- 8 tablespoons (4 ounces) unsalted butter, cold, cut into pieces
- 3 tablespoons ice water
- 1 large egg yolk
- For the filling
- 1 1/2 cups chopped unsalted pecans
- 3 large eggs
- 1 cup New York State maple syrup, preferably grade B
- 4 tablespoons (2 ounces) unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon table salt
Sweet Mochi with Red Bean Filling
By stancec44
Nothing compares to the texture of fresh mochi, the sweet, delightfully chewy Japanese rice dough
- FOR THE RED BEAN PASTE FILLING (ANKO):
- 1 cup/200 grams dried azuki beans
- 3/4 cup/150 grams sugar
- 1/4 teaspoon salt
- FOR THE MOCHI DOUGH:
- Potato starch, for dusting
- 1 cup/150 grams mochiko flour (also known as sweet rice flour or glutinous rice flour)
- 3/4 cup/150 grams sugar
Pork Carnitas w/Tequila-Mango Salsa
By stancec44
SALSA: Combine all the ingredients and let rest in fridge while the carnitas cook
- SALSA:
- 2 cups diced ripe mango (about 2 large mangoes)
- 1/4 cup diced jalapeño, seeds removed (2 jalapeños)
- 3/4 cup diced red onion (1 small onion)
- 1/2 cup chopped cilantro
- Lime juice, to taste (1 to 1 1/2 limes)
- 1.5 oz Patrón Reposado
- Salt, to taste
- CARNITAS:
- 3 1/4 lb fatty pork butt, cut into 2-inch cubes
- 1 Tbsp olive oil
- Kosher salt, to taste (1 1/2 to 2 tsp salt)
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tsp dried oregano
- 6 to 8 whole unpeeled garlic cloves
- 6 to 8 small whole unpeeled onions (torpedo or cippolini)
- Water
- Radishes, for garnish
- Lime wedges, for garnish
- Soft corn tortillas, for serving
Baked Mezzi Rigatoni With Parmesan Herb Sauce And Sweet Italian Sausage
By stancec44
To prepare the sauce, heat the olive oil until hot, add the garlic and sauté quickly
- 3 tablespoons Extra Virgin Olive Oil®
- 3 cloves garlic, finely chopped
- 5 tablespoons flour
- 3 cups warm milk
- 1/2 cup Organic Parmigiano Reggiano, grated
- 2 teaspoons chopped, fresh basil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh Italian parsley
- dash Chili Infused Extra Virgin Olive Oil (or substitute)
- Salt and freshly ground black pepper
- 1 1/2 pounds sweet Italian sausage, browned
- 1 pound mezzi rigatoni, cooked al dente and drained (we recommend Delverde® Mezzi Rigatoni)
- 1 1/2 cups fresh bread crumbs
Angel Food Cake (Oregonian)
By stancec44
Instead, it’s just the egg whites — and air, and heat — that do the work of making the batter ascend in the p...
- 2 cups superfine sugar, divided
- 1 1/3 cups cake flour (not self-rising)
- 1 1/2 cups egg whites (about 12 large eggs), at room temperature
- 3/4 tsp. kosher salt
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons freshly grated lemon zest (about 2 lemons)