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Recipes

Chimichurri Sauce

Chimichurri Sauce

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This colorful sauce doubles as a marinade and an accompaniment to all cuts of beef

  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt plus more
  • 3-4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 1/2 cup minced fresh cilantro
  • 1/4 cup minced fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh oregano
  • 3/4 cup extra-virgin olive oil
4.4/5 (7 Votes)

Char Siew Bao (Steamed Barbecued Pork Buns)

Char Siew Bao (Steamed Barbecued Pork Buns)

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Filling: Heat vegetable oil in a medium size pan

  • Filling:
  • 2 tbsp vegetable oil
  • 2 cloves garlic
  • 1 onion, finely diced
  • 1 small carrot, finely diced
  • 8 oz (225g) char siew (barbecued pork), cubed
  • 2 tbsp hoisin sauce
  • 1 tbsp dark soy sauce
  • 1/2 cup (75g) frozen green peas
  • 1 tsp cornstarch mix with 2 tbsp water
  • 2 green onion (spring onion), finely sliced
  • Dough:
  • 3 (400g) cups bao flour or all-purpose flour
  • 1/4 cup (35g) powdered sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp dry yeast granules
  • 1 cup (240ml) warm water, about 110°F (43°C)
  • 3 tbsp vegetable oil
4.6/5 (15 Votes)

Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts

Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts

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With every bite, this soothing pasta becomes more and more interesting as the heat from the crushed red pepper and ...

  • Kosher salt
  • 2 tsp. olive oil
  • 5 oz. pancetta, cut into 1/4-inch dice (1 cup)
  • 3 cloves garlic, smashed and peeled
  • 1/4 tsp. crushed red pepper flakes
  • 10 oz. Brussels sprouts, thinly sliced; some whole leaves are fine (about 3 cups)
  • 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  • 1 Tbs. fresh lemon juice; more as needed
  • 3/4 lb. dried spaghetti
  • Freshly ground black pepper
  • 1/4 cup coarsely chopped, toasted hazelnuts, preferably peeled
4.3/5 (11 Votes)

New England Clam Chowder

New England Clam Chowder

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1. Bring 2 cups water to a boil in a 6-qt

  • 10 lb. clams in the shell, preferably cherrystone, scrubbed
  • 4 oz. thick-cut bacon, finely chopped
  • 2 tbsp. unsalted butter
  • 1 tbsp. finely chopped thyme leaves
  • 2 medium yellow onions, roughly chopped
  • 2 bay leaves
  • 2 1/2 lb. new potatoes, cut into 1/4" cubes
  • 2 cups heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • Oyster crackers and hot sauce, for serving
4.2/5 (12 Votes)

Olive Oil Ice Cream

Olive Oil Ice Cream

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You might be wondering, Does this really taste good? The answer is yes

  • 1 3/4 cups whole milk
  • 1/4 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 1/2 cup plus 2 Tbsp. sugar
  • 4 large egg yolks
  • 1/4 cup extra-virgin olive oil
4.7/5 (15 Votes)

Broccoli Rabe & Chicken White Pizza

Broccoli Rabe & Chicken White Pizza

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The bold flavors of garlic, crushed red pepper and lemon make up for the fact that this white chicken pizza recipe ...

  • 1 pound whole-wheat pizza dough
  • 12 ounces boneless, skinless chicken breast, trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/4 cup thinly sliced garlic
  • 6 cups chopped broccoli rabe or 4 cups chopped broccolini or broccoli
  • Zest of 1 lemon
  • 1/2 teaspoon crushed red pepper, plus more to taste
  • 1/4 teaspoon salt
  • 1/2 cup part-skim ricotta
  • 1 tablespoon lemon juice
4.7/5 (7 Votes)

Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

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Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray

  • Cake:
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs, at room temperature*
  • 1 Tablespoon vanilla extract
  • 3 cups (375g) all-purpose flour, careful not to overmeasure*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk*
  • zest + juice of 3 medium lemons*
  • 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  • 1 Tablespoon all-purpose flour
  • Cream Cheese Frosting:
  • 8 ounces (224g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3.5 cups (420g) confectioners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream*
  • 1 teaspoon vanilla extract
  • pinch salt
4.4/5 (44 Votes)

Lentil Vegetable Soup

Lentil Vegetable Soup

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Combine all ingredients, except the spinach, and cook on low for 2 hours

  • 2 small onions, finely chopped
  • 2 carrots, finely chopped
  • 6 small white potatoes, finely chopped
  • 1 16-ounce bag brown lentils
  • 1 15.5-ounce can fire roasted tomatoes, diced
  • 8 cups vegetable broth or water
  • 1-2 cups finely chopped spinach
  • salt and pepper to taste
4.3/5 (16 Votes)

Fried Ham and Ricotta Calzones

Fried Ham and Ricotta Calzones

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1. Combine flour, baking powder, and salt in a mixing bowl

  • 4 cups flour, plus more for dusting
  • 3 tsp. baking powder
  • 3/4 tsp. kosher salt, plus more to taste
  • 1 1/2 tbsp. canola oil, plus more for frying
  • 2 cups ricotta cheese
  • 8 oz. sliced deli ham, torn into 2" pieces
  • 6 oz. mozzarella
  • Freshly ground black pepper, to taste
  • Marinara sauce, for serving
4.7/5 (6 Votes)

Tarascan Soup

Tarascan Soup

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Heat oil in a large Dutch oven over medium-high heat

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 4 large garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 (15-ounce) cans pinto beans, undrained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
  • 16 baked tortilla chips, crushed (about 1 cup)
4.8/5 (8 Votes)