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Recipes
India - Pomegranate Rice
By Addylicious
1.In large saucepan cook shallots in hot oil over medium heat 3 to 5 minutes or just until tender, stirring occasio...
- 1 shallot, chopped
- 1 tablespoon canola oil
- 1 cup jasmine or long grain white rice
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon ground cinnamon
- 1 - 14 ounce can reduced-sodium chicken broth
- 1/4 cup water
- 1/2 cup roasted salted pistachio nuts
- 1 cup pomegranate seeds
- Lemon peel strips
zPeru Chupe De Camarones
By Addylicious
Remove heads and shells from shrimp, and refrigerate the shrimp
- 2 lbs shrimp, with shells and heads
- 4 cups water ( more if necessary)
- 2 tablespoons olive oil
- 1/2 small red onions, finely chopped
- 1 garlic cloves, finely chopped
- 1 tablespoon aji panca chili paste
- 1 teaspoon aji amarillo chili paste
- 1 cup peas, either fresh or frozen
- 1/4 cup long-grain white rice
- 1 -2 ears of corn, cut into 1 1/2-inch chunks
- 1 lb russet potatoes, peeled and cut into 1 1/2-inch chunks
- 1 teaspoon salt ( to taste)
- 1/4-1/2 cup queso fresco, cut into 1/2-inch dice
- 1 cup evaporated milk
- 1 tablespoon fresh oregano, chopped
- 3 eggs
Dessert - Cinnamon and Orange Creme Brulee
By Addylicious
Preheat the oven to 325 degrees F
- 2 cups heavy cream
- 1/2 cup sugar, plus more for burning
- Zest of 1 orange, removed in wide strips with a peeler
- 1 small bundle fresh thyme, smashed with a knife to bruise
- 1/2 cinnamon stick
- 4 egg yolks
- 1/2 teaspoon vanilla extract
WS-aked Chicken w/ Cherry Tomatoes, Herbs & Lemon
By Addylicious
http://blog.williams-sonoma
- 6 1/2 tsp. olive oil
- 4 boneless, skinless chicken breast halves (about 5 oz each)
- 8 oz. cherry or grape tomatoes, halved
- 1 1/2 tsp. balsamic vinegar
- 1/2 tsp. sea salt
- freshly ground pepper, to taste
- 1 lemon, cut into 8 thin slices
- 6-8 fresh tarragon sprigs
- 8-10 fresh sage leaves
- NOTE
- If you like, you can omit the tarragon and sage and top the finished dish with fresh basil and parsley leaves lightly drizzled with olive oil.
Spanish - Patatas Brava
By Addylicious
Preheat the oven to 450° F
- 1 1/2 pounds waxy potatoes, such as Yukon Gold, red-skin, or fingerling potatoes
- Kosher salt
- 1/4 cup extra virgin olive oil
- 2 large Spanish onions, thinly sliced
- 6 cloves garlic, chopped
- 2 teaspoons sweet smoked paprika (pimentón de la vera dulce)
- 1 teaspoon hot smoked paprika (pimentón de la vera picante)
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- Freshly ground black pepper
- One 35-ounce can plum tomatoes
- 1 1/2 tablespoons sherry vinegar
- 1 cup olive oil
- Sea salt, for garnish
- Barcelona Aioli (recipe follows), for serving
- 6 cloves garlic
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 1 cup mayonnaise
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
Italy - Pasta Bolognese
By Addylicious
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Greek - Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce
By Addylicious
This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches
- 3 cups Greek yogurt
- 3 tablespoons lemon juice (or juice of one lemon)
- 1 garlic clove, minced
- 1 large English cucumber, diced (the long, skinny ones)
- 1 tablespoon salt
- 1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon fresh mint, chopped (or both, depending on preference)
- salt & freshly ground black pepper
Morocco - Zaalouk Eggplant Salad
By Addylicious
Instructions 1.Peel the eggplant and slice lengthwise into ¼ inch thick slices
- 1 kg or a little over 2 lbs of eggplant
- 2-3 garlic cloves, crushed
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons cumin
- 1/4 teaspoon (or more) red pepper flakes
- 2 cups peeled and chopped tomatoes or 2 cups basic tomato sauce
- 1/2 cup water
- 1 teaspoon sea salt
- black pepper, to taste
- 1 bay leaf
- 1 teaspoon lemon juice
- 1/4 to 1/2 cup (a large handful) cilantro, chopped
- olive oil for roasting the eggplant and for finishing the salad
Italian Artichoke Bruschetta - not
By Addylicious
Preheat the oven to 350 degrees
- 12 oz jar of marinated artichoke hearts, diced
- Handful of grape tomatoes, diced
- 1 tbsp Parmesan cheese, shredded
- 3 fresh basil leaves, chiffonade
- Sea salt and freshly cracked pepper, to taste
- French baguette, sliced thinly
- 1 clove of garlic
Brazil - Pao de Queijo
By Addylicious
1. Preheat oven to 400 degrees F
- 2 cups tapioca flour
- 3/4 cup milk
- 1/4 cup butter
- 1/2 teaspoon salt
- 3/4 cup grated tasty cheese
- 1 eggs