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Recipes
Smoky Chipotle Cashews - Rick Bayless | Frontera
By Dustin
Directions In a small bowl, combine the oil, agave syrup or honey, chile, salt and spices
- 2 tablespoons olive oil
- 2 tablespoons agave syrup or honey
- 1 to 2 teaspoons powdered chipotle chile
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper, preferably freshly ground
- 1/2 teaspoon ground allspice, preferably freshly ground
- 3 cups (about 1 pound) raw cashews
Toasted Marshmallow Ice Cream
By Dustin
Spread marshmallows on a backing sheet and toast in the broiler for a minute or 2
- 2 C half and half
- 1 10-oz. bag of large marshmallows
- 2 C heavy cream
- 2 T vanilla extract
Bounty Bars
By Dustin
1. Cream honey and peanut butter
- 3/4 cup Peanut Butter
- 1/2-1/4 cup honey
- 1 tsp milk
- 1 Egg, beaten
- 3/4 cup rolled oats
- 1/2 cup coconut, shredded
Date and Almond Truffles
By Dustin
1. Place first 5 ingredients in a food processor
- 2 1/2 cups whole pitted dates
- 2 cups slivered blanched almonds, toasted
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 cup flaked unsweetened coconut, toasted
Guaro Sour
By Dustin
Put guaro, sugar and lime wedges in a rocks glass
- 2 ounces guaro
- 2 ounces simple syrup or 2 teaspoons raw sugar
- 1 lime cut into 6 or 8 wedges
- ice cubes, as needed
- splash of club soda
Beets with Rosemary and Balsamic Vinegar
By Dustin
1. Heat the oil in a pan and add onion
- 3 tbs Olive oil
- 3 Beets peeled and cubed
- 1/4 of a Onion chopped
- 1/2 Apple chopped
- 2 tbs Balsamic Vinegar
- 2 inch sprig of Rosemary
Paasstol - Dutch Easter Bread
By Dustin
Flour in a bowl and make a well in it
- 500 g flour
- 30 g yeast
- 1/4 liter of milk, lukewarm
- 100 g butter
- 50 g sugar
- 1 egg
- 1 pinch of salt
- Grated zest of 1 lemon and 1 orange
- 100 g ground almonds
- 300 g raisins
- 50 g walnuts, chopped
- 400 g almond paste
- For decoration
- 50 g butter
- 50 g flaked almonds
Oaxacan Omelette - Rick Bayless | Frontera
By Dustin
Roast the chiles de agua and tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on all si...
- 4 ounces (2 medium-large) fresh chile de agua or banana peppers
- 1 1/2 pounds (3 medium-large, 8 to 10 plum) ripe tomatoes
- 1/2 small onion, sliced
- 2 tablespoons olive or vegetable oil
- 1 1/4 cups chicken broth, plus a little more if needed
- A dozen epazote leaves (or 1/3 cup chopped cilantro), plus extra for garnish
- Salt
- 8 eggs
- 1/4 cup crumbled Mexican queso fresco or pressed salted farmer’s cheese
Asian Sweet Potatoes
By Dustin
1. Peel and cube sweet potatoes
- 3 large sweet potatoes
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1/8 cup soy sauce
- Olive oil
Victory #9 Mezcal Cocktail - Rick Bayless | Frontera
By Dustin
Don't let the prospect of making simple syrup keep you from making this cocktail--making it is the easiest thing in...
- For 1 cocktail:
- 1 1/2 ounces Oaxacan mezcal
- 1 ounce Aperol
- 3/4 ounce fresh lime juice
- 1/2 ounce simple syrup (see recipe above)
- 5 drops Peychaud’s bitters
- 1 1/2 ounces medium-bodied Mexican beer (Victoria is preferable)
- 6 to 10 ice cubes (about 3/4 cup)
- A 2-inch strip of lime zest (removed with a vegetable peeler)
- For a pitcher (8 cocktails):
- 1 1/2 cups Oaxacan Mezcal
- 1 cup Aperol
- 3/4 cup fresh lime juice
- 1/2 cup simple syrup (see recipe above)
- 40 drops Peychaud’s bitters
- 1 1/2 cups medium-bodied Mexican beer (Victoria is preferable)
- 6 cups ice cubes
- 8 2-inch strips of lime zest (removed with a vegetable peeler)