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Recipes
Peruvian Shrimp Chowder
By garciamoss
Cover shells with water in saucepan
- 2 pounds cleaned raw shrimp, shells reserved
- 6 cups water
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 garlic clove, thinly sliced
- 1 tablespoon panca chili paste (substitute: tomato paste)
- 1 teaspoon yellow chili paste
- 1 cup fresh or frozen, peas
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon sea salt
- 1 cup evaporated milk
- 1 teaspoon oregano
- 2 eggs, lightly beaten
- 1/2 cup crumbled queso fresco, or farmer’s cheese, for garnish
- 1 tablespoon cilantro, for garnish
Pain au Chocolat (Chocolate Croissant)
By garciamoss
1. Stir together yeast and ½ cup water heated to 115° together in the bowl of a stand mixer fitted with a dough h...
- 1 tbsp. yeast
- 1/2 cup milk
- 1/3 cup sugar
- 1 1/2 cups plus 2 tbsp. unsalted butter, barely softened, plus 3 tbsp., melted and cooled
- 1 tbsp. powdered milk
- 1 tbsp. kosher salt
- 4 cups flour
- 18 1/2 "-wide x 3"-long bittersweet chocolate bars
- 1 egg mixed with 1 tbsp. water, for egg wash
Asparagus, Farro and Mushroom Salad
By garciamoss
Celebrate spring with this wonderful salad
- For the Dressing:
- 1 cup uncooked farro
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 10 ounces mushrooms, sliced
- 1 clove garlic, chopped
- 1/2 cup red onion, chopped
- 1 cup chopped arugula
- 1/2 cup chopped walnuts
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1/2 cup water
- 1/4 cup walnuts
- 1/4 cup raisins
- 1 teaspoon Dijon Mustard
- black pepper, to taste
Fish Skewers with Basil Chimichurri
By garciamoss
Fish Skewers with Basil Chimichurri is the best recipe for your summer cookout or pool party, because skewers are f...
- MARINADE:
- 1/4 cup chopped white onion
- 1 clove garlic, minced
- 1/4 cup vegetable oil
- 2 tablespoons white wine vinegar
- 2 tablespoons of fresh lemon juice
- Kosher salt and freshly ground black pepper to taste
- SKEWERS:
- 10-ounces firm white fish, such as cod, haddock, or halibut, cut into 16 pieces, about 1-inch cubes
- 3 small zucchini and/or yellow squash, about 1 1/4 pounds, cut into 1-inch pieces
- 8 cherry tomatoes
- BASIL CHIMICHURRI:
- 1 1/4 cups fresh basil leaves, coarsely chopped
- 3/4 cup fresh parsley leaves, coarsely chopped
- 1 tablespoon finely chopped sweet onion
- 1 clove garlic, minced
- 1/3 cup olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons of fresh lemon juice
- 1 pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper to taste
Bacon-Wrapped Stuffed Jalapenos
By garciamoss
Make a lengthwise cut in each jalapeno, about 1/8 in
- 24 medium jalapeno peppers
- 1 pound uncooked chorizo or Johnsonville® Hot Ground Sausage
- 2 cups (8 ounces) shredded cheddar cheese
- 12 bacon strips, cut in half
Chocolate Soufflés
By garciamoss
Six to eight 6-oz. ramekins and a candy thermometer Preheat oven to 375°
- 1 cup sugar plus more for ramekins
- 1 1/4 cups whole milk
- 2 Tbsp. natural unsweetened cocoa powder
- 3 Tbsp. all-purpose flour
- 3 large egg yolks
- 8 oz. bittersweet chocolate, melted, cooled
- 4 large egg whites
- 1/4 tsp. kosher salt
- 2 Tbsp. unsalted butter plus more for ramekins
- Pinch of cream of tartar
- Flaky sea salt (such as Maldon; for serving)
- Olive Oil Ice Cream or prepared ice cream, any flavor (for serving)
Blueberry-Vanilla Cream Cheese Pies
By garciamoss
These portable pies are like mini blueberry cheesecakes wrapped in puff pastry
- 2 (17.3-ounces) packages frozen puff pastry
- 3 ounces cream cheese, softened
- 7 tablespoons granulated sugar
- Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract)
- 2 large egg yolks
- 1 cup blueberries
- 2 teaspoons cornstarch
- 2 teaspoons crème de cassis
- 1/8 teaspoon kosher salt
- Confectioners’ sugar for finishing
Curried Chicken and Lentil Pita Pockets
By garciamoss
Heat the oil in a sauté pan
- 2 Tbs. extra-virgin olive oil
- 2 chicken breasts
- 1/4 cup lentils
- 3-4 Tbs. Greek yogurt
- 2 tsp Indian curry powder
- juice from half a lemon
- 1/4 cup chopped almonds
- 1/2 cup mixed herbs (mint, basil, parsley)
- 1/2 cup halved grapes
- coarse salt and freshly ground pepper
- 2 whole pita breads, cut in half
Chocolate Peanut Butter Fudge
By garciamoss
In a medium saucepan, mix all the ingredients on medium heat and stir until everything is combined
- 1 bar dark chocolate 3.5oz (I used 70%cacao)
- 1 cup fresh ground peanut butter
- 1/2 cup Nutiva Coconut Manna (or unsalted butter)
- 4 T maple syrup
- 3/4 cup milk (I used almond milk)
Red Leaf & Cabbage Salad with Grilled Tarragon Chicken
By garciamoss
Tip: It’s important to cook the chicken over moderate heat
- 1 head red leaf lettuce, washed, dried, and torn into bite-size pieces (about 10 cups)
- 1 cup shredded red cabbage (about 1/4 small head)
- 2 Tbs. red-wine vinegar
- 5 Tbs. chopped fresh tarragon
- 2 Tbs. plus 1 tsp. Dijon mustard
- 1 Tbs. honey
- 1 large shallot, finely chopped
- 1/3 cup plus 1 Tbs. extra-virgin olive oil
- 4 boneless, skinless chicken breast halves
- Kosher salt and freshly ground black pepper
- 3 oz. crumbled blue cheese (3/4 cup)
- 1/2 cup toasted slivered almonds