Dustin's profile page
Recipes
Spanish Chicken and Rice
By Dustin
1. Heat 1 tablespoon oil in a large pot
- 2 cloves garlic , minced
- Kosher salt
- 1/2 teaspoon dried oregano
- 1 tablespoon distilled white vinegar plus 2 additional teaspoons
- Ground black pepper
- 2 bone-in, skin-on chicken leg quarters
- 2 tablespoons olive oil
- 1/2 medium onion , chopped fine
- 1 bell pepper ,chopped
- 1/4 teaspoon hot red pepper flakes
- 1/4 cup minced fresh cilantro leaves
- 1 can tomato soup
- 1 cup low-sodium chicken broth
- 1 cup water
- 2 cups rice
- 1/4 cup green olives (manzanilla), pitted and halved
- 1 tablespoon capers
- 1 Lemon, wedges
- 1 Avocado, sliced
Braided Challah
By Dustin
For the sponge starter: Add the sugar and yeast to the warm water
- Egg Wash:
- 1 tablespoon sugar
- 1 3/4 teaspoons active dry yeast
- 1 cup minus 2 tablespoons water (warm but not boiling)
- 2 cups bread flour (scoop and sweep method, un-sifted), plus more for dusting
- 2 cups semolina flour (scoop and sweep method, un-sifted)
- 1 1/2 teaspoons sea salt
- 1/4 cup olive oil, plus more to drizzle
- 1 1/2 tablespoons honey
- 2 large egg yolks
- 1 large whole egg
- 3/4 cup raisins, optional
- 1 yolk
- 1 tablespoon cream or milk
- Sesame seeds, for sprinkling, optional
pane di Pasqua (Italian Easter Bread)
By Dustin
Combine flour with all the other ingredients (sugar, yeast, milk, salt, eggs and butter) in the bowl of the planeta...
- 770 g of wheat flour
- 100 g caster sugar
- 2 bags of dry yeast
- 250 ml milk
- 1 teaspoon salt
- 4 eggs
- 125 g butter
- 1 egg + 2 teaspoons of water for brushing
- 3 boiled eggs to decorate
Avocado Tomatillo Salsa - Rick Bayless | Frontera
By Dustin
Makes 1 1/4 cups Directions In a blender or food processor, combine the tomatillos, garlic, green chile, cilantro...
- 8 ounces (3 to 4 medium) tomatillos, husked, rinsed and roughly chopped
- 1 garlic clove, peeled and roughly chopped
- Hot green chiles to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stemmed and roughly chopped
- 1/4 About 1/4 cup (loosely packed) roughly chopped cilantro, thick lower stems cut off
- 1 large, ripe avocado, pitted, flesh scooped from skin and roughly chopped
- Salt
Shrimp in a fra diavolo sauce
By Dustin
Heat 4 tablespoons of the olive oil in a large skillet over medium heat
- 6 tablespoons extra virgin olive oil
- 6 garlic cloves, peeled and sliced
- 2 1/2 pounds jumbo shrimp (about 30) peeled and deveined
- Salt
- One 35-ounce can Italian plum tomatoes (preferably San Marzano), cored and coarsely crushed
- 8 fresh basil leaves, torn into quarters
- 2 tablespoons minced fresh Italian parsley
- 1 teaspoon crushed red pepper
Creamy Squash Soup with Fontina Cheese - Crema di Zucca con Fontina
By Dustin
Peel and dice the squash, and boil it until tender
- 2 1/4 pounds (1 k) yellow squash (butternut will work well)
- Some stale rye bread
- 1/2 pound (200 g) Fontina
- 1 quart milk
- 2 cloves
- Salt
Jack and Cola Bread Pudding with Whiskey Ice Cream
By Dustin
For the cola reduction: First, pour the cola into a medium saucepot and bring to boil over high heat
- Cola Reduction:
- 2 liters cola
- Ice Cream:
- 2 cups milk
- 1 cup sugar
- 4 cups heavy cream
- 3/4 cup whiskey
- Bread Pudding:
- 9 egg yolks
- 3/4 cup sugar
- 3 cups heavy cream
- 6 cups chopped bread
Bread Soup Caglaritana Style - Zuppa di Pane alla Cagliaritana
By Dustin
To make this you will need real Italian bread of the kind that's baked directly on the oven floor, which has a firm...
- 2 1/4 pounds (1 k) stale Italian bread, ideally from durum wheat flour (see note)
- 4/5 cup (200 ml) whole milk, heated (you may need more)
- Tomato Sauce Made With **
- 1 pound (450 g) sun-ripened tomatoes
- A small onion, chopped
- A clove of garlic, chopped
- 1/4 cup olive oil
- 2 basil leaves
- 1/3 pound (150 g) freshly grated sharp pecorino Sardo or Toscano, or Parmigiano
Spanish Chicken and Rice
By Dustin
1. Heat 1 tablespoon oil in a large pot
- 2 cloves garlic , minced
- Kosher salt
- 1/2 teaspoon dried oregano
- 1 tablespoon distilled white vinegar plus 2 additional teaspoons
- Ground black pepper
- 2 bone-in, skin-on chicken leg quarters
- 2 tablespoons olive oil
- 1/2 medium onion , chopped fine
- 1 bell pepper ,chopped
- 1/4 teaspoon hot red pepper flakes
- 1/4 cup minced fresh cilantro leaves
- 1 can tomato soup
- 1 cup low-sodium chicken broth
- 1 cup water
- 2 cups rice
- 1/4 cup green olives (manzanilla), pitted and halved
- 1 tablespoon capers
- 1 Lemon, wedges
- 1 Avocado, sliced
Chocolate Buttercream Frosting
By Dustin
Combine all but chocolate, beat until creamy
- 3 3/4 c confectioners sugar
- 1 stick butter, softened
- 3 Tbsp milk
- 1 tsp vanilla
- 2 oz unsweet chocolate