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Recipes
Balsamic Fig Ice Cream
By Dustin
In a small saucepan over medium heat, combine figs and sugar
- Fig Compote:
- 3 cups chopped fresh Brown Turkey or Black Mission figs
- 1/4 cup sugar
- 1 Tablespoon good quality balsamic vinegar
- 1 Tablespoon brandy
- Ice Cream base:
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup minus 2 tablespoons sugar
- 1 tablespoon apricot preserves (not jelly)
- 1 vanilla bean, split and scraped
- 1/4 cup balsamic vinegar
Camp Fire Cones
By Dustin
1. Chop up the bananas and get some marshmallows and chocolate chips ready
- Sugar Cones
- Mini Marshmallows
- Chocolate Chips
- Peanut Butter (Optional)
- Bananas (Optional)
- Aluminum Foil (to wrap them in)
Shrimp Tacos with Cilantro Sauce
By Dustin
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots
- 1 lb of frozen shrimp, defrosted, peeled, & deveined
- 6 oz fat free Greek yogurt
- 1/4 cup chopped cilantro
- 2 tbsp fresh lime juice
- 1/2 tsp cayenne pepper
- 1/2 a head of cabbage, thinly sliced (about 5 cups)
- 8 corn tortillas
- 4 tsp extra virgin olive oil
- Salt and pepper to taste
Uchiko Brussels Sprouts with Lemon & Chili
By Dustin
This recipe, adapted from one that the kitchen staff at Uchi and Uchiko use, requires two prepared sauces, but you ...
- CARAMELIZED FISH SAUCE:
- 1 tablespoon peanut oil
- 1 stalk lemongrass, roughly chopped
- 1 bulb garlic, bulbs skinned and roughly chopped
- 1 large shallot, roughly chopped
- 1 large piece fresh ginger, peeled and roughly chopped
- 1 Thai chili, roughly chopped
- 1 cup chopped cilantro, packed
- 1/2 cup chopped mint, packed
- 1/2 cup chopped basil, packed
- 1 cup fish sauce
- 1 cup sugar
- CHILI SAUCE:
- 1 cup fish sauce
- 1 cup sugar
- 1 cup white vinegar
- 5 cloves garlic, roughly chopped
- 3/4 cup roughly chopped leeks
- 1/4 cup Korean chili flake
- 1/2 teaspoon salt
- BRUSSELS SPROUTS:
- 1 cup peanut oil, for frying
- 1 pound Brussels sprouts, cut in half
- Juice of 1/2 lemon
Grilled Peaches and Cream Gelato
By Dustin
Pre-heat your grill Using paper towels rub grates with oil so peaches do not stick Place peach hal...
- 6 large peaches cut in half stone removed (2 cups fruit)
- 1 cup milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1 tablespoon vanilla
Acquacotta Recipe - Cooked Water - A Tuscan Peasant Soup Recipe
By Dustin
Set a heavy bottomed pot on the fire
- 1/2 cup olive oil
- A six-inch (15 cm) stick of celery, a small carrot, and three small onions, minced together
- 1/2 a small, crumbled hot pepper, or more, to taste
- 2 pounds (1 k) beet greens or spinach, stemmed, washed and coarsely chopped
- 1 pound (500 g) peeled, chopped ripe tomatoes (canned will do in a pinch)
- Up to a pound (500 g) of vegetables such as peas, beans, bell peppers, artichoke hearts, or whatever else is in season
- 1 1/2 quarts (1.5 l) boiling water
- 5 eggs, beaten in a bowl
- 1/2 cup grated pecorino Toscano (pecorino Toscano is relatively mild - substitute Parmigiano, not pecorino romano)
- 1/2 teaspoon salt (omit if the cheese is sharp)
- Thinly sliced toasted Italian bread
Beef Heart and Watermelon Salad
By Dustin
Most people assume beef heart shares a level of funk and fat similar to liver, kidney or gizzard
- 1 pound beef heart, trimmed into 3 steaks, each approximately 4 inches by 6 inches (see Note below for trimming instructions)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons canola oil
- 4 ounces ricotta salata cheese (or feta)
- 3 cups cubed watermelon (1 inch cubes)
- 1 cup whole Pickled Grapes and 1/4 cup of their pickling liquid, reserved separately (see following recipe)
- 1/2 bunch cilantro, leaves only, coarsely chopped
- 1/2 cup pitted Kalamata olives
- 1/4 cup thinly sliced Bread and Butter Jalapenos and 1/4 cup of their pickling liquid, reserved separately (see following recipe)
- 1/4 cup extra-virgin olive oil
- Arugula or spinach leaves, for serving (optional)
Fig-Mint Ice Cream - No-Cook
By Dustin
Whisk first 5 ingredients in a 2-quart pitcher or large bowl until blended
- 1 (14-ounce) can sweetened condensed milk
- 1 (5-ounce) can evaporated milk
- 2 tablespoons sugar
- 2 teaspoons vanilla
- 2 cups whole milk
- 2 cups coarsely chopped peeled fresh figs
- 1/4 cup fresh lemon juice
- 2 tablespoons sugar
- 2 teaspoons chopped fresh mint
Mixed Vegetable Salad with Lime Dressing - Rick Bayless | Frontera
By Dustin
Mixed Vegetable Salad with Lime Dressing Ensalada Mixta The vegetables in this salad can be prepared 1 or 2 days ...
- 2 About 2 cups (total) of any or all of the following
- Carrots, peeled and sliced diagonally 1/8 inch thick
- Small boiling potatoes like the red-skinned ones, sliced 1/8 inch thick
- Beets, peeled and sliced 1/8 inch thick
- 2 About 2 cups (total) of any or all of the following
- Green beans, ends snipped and cut in half
- Peas, fresh or (defrosted) frozen
- 2 About 2 cups (total) of any or all of the following
- Radishes, stem-and root-ends removed, slices paper-thin
- Cucumbers, peeled, seeded (if desired) and sliced 1/8 inch thick
- Tomatoes, cored and sliced 1/8 inch thick
- Dressing
- 3 tablespoons freshly squeezed lime juice
- 1/2 cup vegetable oil, preferably part olive oil
- 1/2 teaspoon salt
- A generous 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons finely chopped fresh coriander (cilantro) or flat-leaf parsley (optional)
- Garnish
- 6 leaves romaine or leaf lettuce
- 1 small bunch of watercress, large stems removed (optional)
- 1 hard-boiled egg, sliced 1/8 inch thick
- 1 thick slice of red onion, broken into rings
- 2 tablespoons crumbled Mexican queso fresco or other fresh cheese like
- feta or farmer’s cheese (optional)
Chicken in Green Chile Filling for Tamales - Rick Bayless | Frontera
By Dustin
Pour 1/4 cup water into a small bowl and whisk in the masa or masa harina until thoroughly blended
- 2 tablespoons fresh masa or masa harina
- 1 16-ounce bottle tomatillo salsa
- 3 cups lightly packed, coarsely shredded cooked chicken (I like to use rotisserie chicken)
- Salt, if necessary