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Recipes
Veggie & Pesto Sandwich - h
By Dustin
Preheat oven to 375 degrees
- 8 ounces white mushrooms, sliced
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- 4 1/4 slices red bell peppers, cored, seeded, roasted
- 8 pieces artisan whole grain bread
- 1/4 cup low-fat shredded mozzarella cheese
- 2 Roma tomatoes, thinly sliced
- 1 cup packed arugula
- 1/4 cup Pesto (Basil & Spinach Pesto recipe)
Asian Ginger Carrot Dressing
By Dustin
Place all the ingredient in the blender and process until smooth
- 1/4 cup shredded carrots
- 1/4 cup minced onion
- 1 tbsp minced fresh ginger
- 1 small clove garlic
- 1 tbsp minced celery
- 3 tbsp peanut oil (or sesame oil)
- 3 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp tomato paste
- 2 tsp low sodium soy sauce (use tamari for gluten-free)
- 1 1/2 tsp raw sugar
- 1 tsp lemon juice
- salt and fresh ground black pepper
Guanciale
By Dustin
Cured pork jowl that has been cured in salt and dried, guanciale resembles pancetta or bacon
- 1/2 cup Sugar
- 1/2 cup Salt
- 15 Black Peppercorns
- 4 sprigs Thyme, leaves only
- 2 pounds Hog Jowls
Mexican Paella with Shrimp, Mussels and Chorizo - Rick Bayless | Frontera
By Dustin
Directions In a large (12-quart) stock pot, combine the broth and salt
- 1 gallon chicken broth
- 1/4 cup salt (1/3 cup if you;re using low-sodium broth, 1/2 cup if using unsalted broth), plus more for the chicken
- 3 pounds red-ripe tomatoes
- OR 2 28-ounce cans diced fire-roasted tomatoes, undrained
- 10 large fresh poblano chiles
- 30 chicken thighs (with bones and skin in tact)
- 1 1/4 cups good-quality olive oil
- 1 1/2 pounds white onion, chopped into 1/2-inch pieces (about 5 cups)
- 3 pounds fresh Mexican chorizo sausage, casing removed
- 2 heads garlic, peeled and finely chopped
- 8 pounds medium grain rice
- 4 pounds medium-large (21 to 25 count per pound) shrimp, peeled (leaving the tail and final joint in tact, if you wish) and deveined
- 7 pounds mussels, scrubbed and de-beareded (if necessary)
- 1 1/2 pounds frozen peas, defrosted)
- 1 cup chopped flatleaf parsley
- 2/3 cup silver tequila (optional)
Easter Bunny Racers
By Dustin
Unwrap Swiss cake rolls and put on flat surface to work on
- 24 swiss rolls
- 1 (16 ounce) container vanilla frosting or 1 (16 ounce) container chocolate frosting
- 24 marshmallow peeps (Rabbit peeps)
- 1 (4 1/2 ounce) packagepeach ring gummy candies (cut in half)
- 24 Lifesavers candies
- 48 M&M's plain chocolate candy
- 96 spree candies
Creamed Spinach
By Dustin
Bring a pot of salted water to a boil over high heat
- 2 pounds fresh spinach, washed and tough stems removed
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
Silk-Tie Easter Eggs
By Dustin
1. Cut silk into a square (or a piece) large enough to wrap around a raw egg
- Small- to medium-size raw eggs
- Glass or enamel pot
- Silk ties, blouses, or boxers, cut into pieces large enough to cover an egg
- White sheets (or pillowcases or old tablecloths), cut into pieces to cover silk-wrapped eggs
- Twist ties
- 3 tablespoons of white vinegar
- Warm water
- Vegetable oil
- Paper towels
- Tongs or spoon
Sweet Plantains in Red Wine
By Dustin
Peel plantains and soak in salted water for about 30 minutes
- 6 yellow plantains, ripe but not mushy. (They should be yellow all over with very little or no black spots. If you can't find them, buy green plantains and let them ripen inside a brown bag on your countertop for a few days until they turn yellow.)
- water
- kosher salt
- olive oil
- 3 cups of sugar
- 3 cups of water
- 1 cup red wine (use a wine that you like to drink)
Yummy Matzo Rolls
By Dustin
1. Bring the water to boil in a saucepan
- 2 cups water
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/4 cup margarine
- 2 cups matzo cake meal
- 6 egg
Vanilla Quinoa and Roasted Blueberry Breakfast Bowl
By Dustin
Preheat oven to 400 degrees F
- 1 cup quinoa
- 2 cups water
- 1 tablespoon vanilla
- 2 cups fresh or frozen blueberries
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon cinnamon
- Sea salt, to taste