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Recipes
Sear-Roasted Salmon with Honey-Glazed Fennel
By garciamoss
The richness of sear-roasted salmon is contrasted by the bright, sweet-tart salad of fennel and apple that tops it
- For the spice rub:
- 1 Tbs. coriander seeds
- 2 Tbs. ground sumac or sweet paprika
- 2 tsp. finely grated lemon zest
- 2 tsp. kosher salt
- For the fish and fennel:
- Four 6-oz. skinless salmon fillets, preferably wild
- 41/2 tsp. freshly squeezed lemon juice
- 1 Tbs. honey
- 3 Tbs. plus 1 tsp. olive oil
- 1 small fennel bulb, quartered, cored, and sliced lengthwise about 3/16 inch thick, to yield 1-1/2 cups (save about 1/2 cup fronds for garnish)
- One -half Granny Smith apple
- Kosher salt and freshly ground black pepper
- 1/2 to 3/4 tsp. fennel pollen
Open-Face Avocado and Goat Cheese Sandwiches
By garciamoss
1. Put 1 tbsp. of the lemon juice, cracked black pepper, and salt to taste into a bowl; stir well
- 3 tbsp. fresh lemon juice
- 1 tbsp. freshly cracked black pepper
- Salt
- 1 ⁄4 cup extra-virgin olive oil
- 4 oz. soft goat cheese
- 1 ⁄8 tsp. finely ground black pepper
- 4 ripe avocados, such as hass, gwen, or bacon
- Tabasco
- 6 small baguettes, halved and lightly toasted
- Tomato slices
- Cucumber slices
Lemon Pepper Nuts
By garciamoss
1. In large pan, combine cashews and sugar over medium high heat
- 1 cup mixed unsalted nuts (I used peanuts, almonds and pistachios)
- 1/4 cup sugar
- 1 1/2 teaspoons lemon pepper
Flourless Chocolate Soufflé (Soufflé au Chocolat)
By garciamoss
1. Preheat oven to 375°. Place milk and 4 tbsp
- 3 tbsp. milk
- 5 1/2 tbsp. sugar, plus additional for dusting soufflé dish
- 4 oz. semisweet chocolate, coarsely chopped
- 2 egg yolks
- 3 egg whites
- Confectioners' sugar
Fig Toasties
By garciamoss
Preheat oven to 250°
- 1/2 cup fig jam
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon red wine vinegar
- Kosher salt
- 12 slices white sandwich bread
- 8 oz. sharp white cheddar, grated
- 3 tablespoons unsalted butter, room temperature
Kelsey's Horchata
By garciamoss
Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over high heat
- 1 cup milk
- 1/2 cup blanched almonds
- 1/2 cup white rice
- 2 cinnamon sticks, plus ground cinnamon or grated cinnamon stick for serving
- 3/4 cup sugar
- Ice, for serving
Bindaeduk Cho Kanjang (Korean Mung Bean Pancakes with Dipping Sauce)
By garciamoss
These savory Korean pancakes are made from a batter of ground mung beans flecked with pork, scallions, and pungent ...
- 2 cups dried, peeled mung beans, soaked overnight and drained
- 4 oz. boneless pork loin, trimmed and finely chopped
- 4 oz. kimchi, rinsed, drained, and finely chopped (about 1/2 cup), plus 1/2 cup kimchi pickling liquid
- 1 1/2 cups mung bean sprouts, roughly chopped
- 1 tbsp. kosher salt
- 6 scallions, halved lengthwise and cut crosswise into 1" pieces
- 5 cloves garlic, finely chopped
- 1/2 cup canola oil
- 1/4 cup soy sauce
- 1 tbsp. white vinegar
Bacon and Egg Rolls with Spicy Tomato Relish
By garciamoss
Preheat an oven to 400 degrees F
- Spicy Tomato Relish:
- 4 large bacon slices, halved
- 4 eggs
- 1/2 cup heavy cream
- 1 pinch salt
- 1 tablespoon butter
- 4 soft bread rolls
- Arugula
- Spicy Tomato Relish, recipe follows
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, thinly sliced
- 1 green capsicum pepper, seeded and finely diced
- 1 red capsicum pepper, seeded and finely diced
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 red chile, seeded and finely chopped
- 2 teaspoons tomato paste
- 1 pinch sugar
- 1 bay leaf
- 1 (14-ounce) can chopped tomatoes
- Sea salt and freshly cracked black pepper
Stove Top Earl Grey Dulce de Leche
By garciamoss
In a large, heavy bottomed saucepan, bring the milk to a simmer
- 1.5 litres milk, goat or cow
- 1 tbsp + 2 tsp Earl Grey tea leaves
- 300 g golden caster sugar
- 2 tbsp golden syrup
- 1 vanilla pod, seeds scraped
- 1/4 tsp bicarbonate soda
- large pinch flaky sea salt
Ropa Vieja - "Old Clothes"
By garciamoss
Place first six ingredients in a pot and add enough water to cover and bring to a boil
- 2 lbs flank steak
- 2 large onions (one cut in half - the other sliced thinly)
- 8 garlic cloves (4 smashed and 4 chopped)
- 1/4 cup olive oil
- salt/pepper to taste
- 2-3 bay leaves
- 2 celery stalks
- 2 carrots
- 1 large green pepper sliced into strips
- 1 large red pepper sliced into strips
- 2 tablespoons ground cumin
- 1 16 oz can plum tomatoes or 1-1/2 lbs tomatoes sliced
- 2-3 tablespoons of dry sherry or red wine vinegar
- 10 - 15 about 10 - 15 Spanish olives