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Recipes
Avocado Shrimp Rolls
By garciamoss
Defrost, clean and devein shrimp
- 8 jumbo shrimp, peeled and deveined
- 1/2 avocado, medium dice
- 6 to 8 cherry tomatoes, quartered
- 1 celery stalk, small dice
- 1 scallion, thinly sliced
- 2 to 3 Tbsp. extra-virgin olive oil
- 1 clove garlic, finely chopped
- 1 Tbsp. finely chopped Italian parsley, stems removed
- Juice of half lemon
- Salt and pepper to taste
- 2 hoagie rolls
Rice Pudding with Fresh Pears and Honey
By garciamoss
Bring rice, salt, and 1½ cups water to a boil in a medium saucepan
- 1 cup bomba or arborio rice
- 1/4 teaspoon kosher salt
- 5 cups whole milk
- 1/2 cup sugar
- 1/2 teaspoon orange-flower water
- 1 pear, sliced
- 1/3 cup chopped unsalted, roasted pistachios
- Honey (for serving)
Green Shakshuka
By garciamoss
Preheat oven to 375°F. Over medium heat, warm the olive oil to a 9-inch cast iron skillet
- 1 tablespoon olive oil
- 2 leeks, halved lengthwise and thinly sliced
- 1 celery stalk, sliced
- 3 garlic cloves, minced or micro-planed
- 1 spicy pepper (any variety would work here), sliced
- 1 bunch of swiss chard, cut into 1/2 inch ribbons
- 1 cup spinach (tightly packed)
- 1/2 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper, to season
- 1/4 cup crumbled feta cheese
- 4 large eggs
Barbecued Chipotle-Marinated Pork Sandwiches
By garciamoss
Smoky grilled onion and your favorite barbecue sauce transform grilled pork tenderloin into a hearty pulled pork sa...
- 1/2 cup orange juice
- 3 tablespoons lime juice
- 1 tablespoon red-wine vinegar
- 1 chipotle chile in adobo sauce plus 1 teaspoon adobo sauce (see Tips)
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces pork tenderloin (see Tips), trimmed
- 1 small yellow onion, cut into 1/2-inch-thick rounds
- 1 teaspoon canola oil
- 2 whole-wheat buns, split horizontally
- 1/3 cup prepared barbecue sauce
Yuca Frita (Cassava Fries)
By garciamoss
1. Place the cassava in a medium pot and cover it with enought water
- 1 1/2 lb yuca or cassava pieces (fresh or frozen)
- Water (enough to cover the cassava)
- 2 garlic cloves, finely chopped
- Salt to taste
- Vegetable oil for frying
Artichokes with Parmesan–Black Pepper Yogurt
By garciamoss
Place a metal steamer basket in a large saucepan and pour in water to a depth of 2”
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice, divided
- 4 large artichokes, stems trimmed, top 1” removed, tips of remaining leaves trimmed
- 1/2 cup finely grated Parmesan
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Crab Cakes with Avocado Salsa
By garciamoss
Recipe by Chef Jacques Pépin
- For crab cakes:
- 8 ounces crab meat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1 tablespoon chopped fresh chives
- 1/8 teaspoon Tabasco sauce
- 3 tablespoons mayonnaise
- 1 1/2 slices firm white bread, processed to crumbs in a food processor (3/4 cup)
- 2 tablespoons peanut oil
- For salsa:
- 1 small ripe avocado
- 1 ripe tomato (5 ounces), peeled with a sharp vegetable peeler, halved, seeded, and coarsely chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons peanut oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons water
- 1 tablespoon chopped fresh chives
Sour Chocolate Cake
By garciamoss
This cinnamony chocolate cake was a staple at the now-closed Half-a-Hill Tavern in Greene County, Missouri, in the ...
- FOR THE CAKE:
- 1/2 cup milk
- 1 1/2 tsp. white vinegar
- 3/4 cup shortening, plus more for greasing
- 2 cups flour
- 2 cups sugar
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 cup cocoa powder
- 8 tbsp. unsalted butter
- 3 eggs, lightly beaten
- FOR THE ICING:
- 2 cups confectioners' sugar
- 3 tbsp. cocoa powder
- 1/4 cup milk
- 5 tbsp. unsalted butter
Portobello "Philly Cheese Steak" Sandwich
By garciamoss
Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, sliced
- 4 large portobello mushrooms, stems and gills removed (see Tip), sliced
- 1 large red bell pepper, thinly sliced
- 2 tablespoons minced fresh oregano, or 2 teaspoons dried
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- 1/4 cup vegetable broth, or reduced-sodium chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 3 ounces thinly sliced reduced-fat provolone cheese
- 4 whole-wheat buns, split and toasted
Smoky Black Bean & Cheddar Burrito with Baby Spinach
By garciamoss
Chipotle chiles in adobo lend a nice smoky overtone to this meatless meal, while toasted pepitas folded into the fi...
- 4 burrito-size (9- to 10-inch) flour tortillas
- 15 grape tomatoes, quartered lengthwise (from 1 pint)
- 2 Tbs. fresh lime juice; more as needed
- 1/4 cup chopped fresh cilantro
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- 1/4 cup raw pepitas (optional)
- 1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo)
- 3/4 tsp. ground cumin
- 1 19-oz. can black beans, drained and rinsed
- 1/2 cup grated sharp Cheddar
- 1-1/2 oz. baby spinach (about 1-1/2 cups)
- 1/4 to 1/2 cup sour cream (optional)