Garciamoss' profile page
Recipes
Black-Bottom Banana Bars
By garciamoss
In a mixing bowl, cream butter and sugar
- 1/2 cup butter or 1/2 cup margarine, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup baking cocoa
New Jersey Fattoush
By garciamoss
Marinate sliced onion in the vinegar for 3–5 minutes
- 1/2 medium onion, thinly sliced
- 1/2 cup rice wine vinegar
- 1/4 cup lime juice
- 2 tbsp. canola oil
- 2 tbsp. dried mint
- 2 Persian or Kirby cucumbers, halved lengthwise and sliced into 1/4" pieces
- 1 head iceberg lettuce, chopped or torn into bite-size pieces
- 1 tomato, quartered and sliced into 1/4" pieces
- 2 cups pita chips (such as Stacy's), gently crushed
- Kosher salt and freshly ground black pepper, to taste
Cilbir (Turkish Poached Eggs in Yogurt)
By garciamoss
Poached eggs atop garlic-and-dill-infused yogurt is a perfect dish to sop up with warm bread
- 1 cup plain full-fat Greek yogurt
- 1 tbsp. finely chopped dill
- 2 cloves garlic, mashed into a paste
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup white vinegar
- 4 eggs
- 3 tbsp. unsalted butter
- 1 tsp. Aleppo pepper
- Warm pita or country bread, for serving
Chipotle Chicken Enchiladas
By garciamoss
1. Preheat oven to 400ºF
- 1/2 cup vegetable oil
- 2 small green squash
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chipotles in adobo
- 1 jar (1 lb. 8 oz.) pasta sauce
- 1/2 cup low-fat sour cream
- 3 cups precooked chicken, shredded
- 16 corn tortillas
- 1/2 cup crumbled queso fresco
- 1 radish, julienned (optional garnish)
- 1 avocado, sliced (optional garnish)
Beef Tenderloin with Peppercorn Sauce
By garciamoss
This beef tenderloin is served with a rich and elegant peppercorn sauce
- Sauce:
- four 4-6 oz beef tenderloin steaks
- 1/8 cup whole black peppercorns
- 1 tsp grey salt
- 1/4 cup brandy
- 2 small shallots
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cups reduced dark chicken stock
- 1/2 cup heavy cream
Pancetta Wrapped Halibut
By garciamoss
Smoky pancetta wrapped halibut served with a Dijon cream sauce and sautéed cabbage
- Dijon Cream Sauce
- 2 tbsp unsalted butter
- 2 tbsp minced shallots
- 1/4 cup white wine
- 2 cups heavy cream
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/8 tsp ground white pepper
- four 5 oz pieces halibut
- 1/4 tsp freshly ground black pepper
- 24 pieces thinly-sliced pancetta
- 1/2 head cabbage
- 2 tbsp unsalted butter
- 1/4 tsp kosher salt
- 1 tbsp unsalted butter or oil
- 1/8 tsp freshly ground black pepper
Sweet Potato & Red Pepper Pasta
By garciamoss
Here's a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta di...
- 8 ounces whole-wheat angel hair pasta
- 2 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 3 cups shredded, peeled sweet potato, (about 1 medium)
- 1 large red bell pepper, thinly sliced
- 1 cup diced plum tomatoes
- 1/2 cup water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon white-wine vinegar, or lemon juice
- 3/4 teaspoon salt
- 1/2 cup crumbled goat cheese
Orange & Black Pepper Shrimp Salad
By garciamoss
With a sharp knife, remove the skin and white pith from oranges
- 3 medium oranges
- 2 teaspoons whole black peppercorns, divided
- 2 cups loosely packed flat-leaf parsley leaves (about 1 large bunch), divided
- 4 tablespoons chopped toasted walnuts (see Tips), divided
- 3 tablespoons walnut oil, divided
- 2 tablespoons red-wine vinegar
- 6 teaspoons capers, rinsed, divided
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1 large head Treviso or small head radicchio, cut into bite-size pieces
- 1/2 small head romaine or 1 heart of romaine, cut into bite-size pieces
- 3 cups arugula
- 1 pound peeled and deveined raw shrimp (21-25 per pound; see Tips)
Colombian Arepas
By garciamoss
1. Mix the water, salt, corn meal, butter and cheese in a bowl large enough to knead the dough
- 1 cup warm water
- 1/2 tsp salt or to taste
- 1 cup pre-cooked white corn meal
- 1 tbsp butter
- 1 cup shredded mozarella cheese
Watercress Salad with Steak, Sautéed Shallots & Stilton
By garciamoss
In a small bowl, whisk 2 Tbs
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. Dijon mustard
- Kosher salt
- 12 - to 14-oz. strip steak or rib eye (1 inch thick)
- Freshly ground black pepper
- 4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
- 6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
- 2 oz. Stilton, crumbled (about 1/2 cup)