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Recipes
Cherry-Pecan Gems
By Dustin
1 combine and whisk 2. beat butter 30 seconds
- Flour
- Baking soda
- Cream of tartar
- Butter
- Sugar
- Eggs
- Cherry syrup
- Almond extract
- Food coloring
- Pecans
- Cherries, halved
Lemon-Chicken Schnitzel with Roasted Potatoes
By Dustin
Tip Use chicken tenders, skip the pounding and cook for 2 minutes on each side
- 1 1/2 pounds baby red potatoes, cut into small chunks
- 1/4 cup plus 2 tablespoons olive oil
- 3 scallions, white parts only, thinly sliced
- 2 tablespoons chopped fresh rosemary leaves
- Grated peel and juice of 3 lemons
- Salt
- 5 tablespoons butter
- 1/2 cup flour
- 2 skinless, boneless chicken breasts (about 1-1/2 pounds total), halved and pounded thin
Brown Butter Bacon Ice Cream
By Dustin
For the candied bacon: Preheat the oven to 400 degrees F/200 degrees C
- CANDIED BACON:
- 5 strips bacon
- 2 tablespoons light brown sugar
- ICE CREAM CUSTARD:
- 3 tablespoons/45 g salted butter
- 3/4 cup/170 g packed brown sugar
- 2 3/4 cups/675 ml half-and-half
- 5 large egg yolks
- 2 teaspoons dark rum or whiskey
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, optional
Ginger Beer, Rum, and Coconut Sorbet
By Dustin
In large bowl whisk together ginger beer and sugar till foam subsides and sugar is completely dissolved, about 3 mi...
- 24 ounces ginger beer, thoroughly chilled
- 1/2 cup plus two tablespoons turbinado (raw) sugar
- 1 cup coconut milk
- 3/4 teaspoon kosher salt
- 1 tablespoon grated ginger
- 2 1/2 tablespoons dark rum
Tangy Pasilla Shrimp - Rick Bayless | Frontera
By Dustin
Directions In a very large (12-inch) skillet, heat the olive oil over medium
- 1/4 cup olive oil
- 1 1/2 ounces (4 or 5) dried pasilla negro chiles, stems removed, cut into rings with scissors, seeds discarded
- 1/2 small red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon sugar
- Salt
- 1 pound medium shrimp, peeled and deveined, tail segment intact
- 1/4 cup cilantro leaves
Apfelpfannkuchen - German Apple Pancake
By Dustin
1. In a medium mixing bowl beat eggs with a wire whisk until frothy
- 3 eggs
- 1/2 cupall-purpose flour
- 1/2 cupmilk
- 2 tablespoonsmargarine or butter, melted
- 1/4 teaspoonsalt
- 2 tablespoonsmargarine or butter
- 1/3 cuppacked brown sugar
- 2 mediumcooking apples, peeled, cored, and thinly sliced (2 cups)
- 1/4 teaspoonground cinnamon
- 1/4 teaspoonground nutmeg
- Sifted powdered sugar
Lemon Thins
By Dustin
1. Preheat oven to 325 deg 2
- 1 cup butter
- 3 cups all-purpose flour
- 1 1/4 cups sugar plus extra for sprinkling
- 1/2 tsp baking soda
- 1 egg
- 1/2 tsp cream of tartar
- 1 to 2 tsp lemon extract
Luscious Silky Mango Gelato
By Dustin
Mango Puree: Peel and cut the mango into pieces
- 1 cup sugar
- 4 egg yolks
- 1 3⁄4 cups milk
- 1 ⁄2 cup cream
- 2 large mangoes
- 1 tablespoon lemon juice
Traditional Apple-Walnut Charoset
By Dustin
Developed by Adeena Sussman
- 3 medium Gala or Fuji apples, peeled, cored, and finely diced
- 1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped
- 1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon packed brown sugar
Braised Beef Cheeks with Pan Fried Gnocchi
By Dustin
Preheat oven to 200C. To cook the beef cheeks, place olive oil in a flame proof casserole dish and set over high h...
- Beef Cheek:
- 700 g beef cheeks
- 2 tablespoons olive oil
- 500 ml veal stock
- ml white wineSauce:
- 1 tablespoon vegetable oil
- 300 g lamb bones
- 2 carrots, 1 roughly chopped and 1 peeled and chopped into 5mm dice
- 1 onion, peeled and roughly chopped
- 4 cloves garlic, peeled and crushed
- 1 stalk celery, roughly chopped
- 1/2 bulb fennel, 1/2 roughly chopped and 1/2 chopped into 5mm dice, fronds for garnish
- 4 sprigs thyme
- 4 sprigs parsley plus more parsley leaves finely chopped for garnish
- 5 peppercorns
- 160 ml white wine
- 60 g unsalted butter
- 2 tablespoons grated parmesan cheese plus more for garnish
- 1 tomato, blanched, peeled, de-seeded and chopped into 5mm dice
- salt, to tasteGarlic Puree:
- 1 bulb garlic, cloves separated
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Gnocchi:
- 600 g potato, peeled
- 200 g plain flour
- 2 eggs
- 60 g butter
- salt, to taste