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Caldo de Albóndigas (Chicken and Vegetable Fritter Soup)

Caldo de Albóndigas (Chicken and Vegetable Fritter Soup)

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1. For soup base: In a large soup pot, preheat 2 tablespoons of olive oil to medium heat

  • For the Soup Base:
  • 2 tablespoons olive oil
  • 1/2 cup red onion, diced
  • 1 large red or orange bell pepper, diced
  • 4 Roma tomatoes, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 2 bay leaves
  • 8 cups chicken broth
  • Juice of 1 lemon or lime
  • Salt to taste
  • 1/3 cup chopped cilantro, plus more for garnish
  • For the Albóndigas:
  • 2 tablespoons olive oil
  • 1/3 cup red onion, diced
  • 1/3 poblano pepper, diced
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, finely chopped
  • 1 cup diced potatoes, cooked
  • 1 cup diced carrots, cooked
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • Pinch of pepper
  • Salt to taste
  • 1/4 cup chicken broth
  • 1/4 cup chopped cilantro
  • 2 large eggs, beaten
  • makes 12 albóndigas
  • You will also need:
  • Olive oil for frying albóndigas
  • Lemon or lime wedges for garnish
  • Serrano or jalapeño, diced for garnish
  • Avocado slices
  • Warm corn tortillas
4.5/5 (6 Votes)

Corned Beef Brisket

Corned Beef Brisket

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Pickling Spice: Lightly toast peppercorns, mustard seed and coriander seed in dry small skillet, then use side of k...

  • Brine:
  • 1 gallon water
  • 2 cups kosher salt
  • 5 teaspoons pink curing salt (1 ounce)
  • 1 ⁄2 cup sugar
  • 3 cloves garlic, minced
  • 2 tablespoons Pickling Spice, recipe follows
  • 5 pounds well-marbled (first-cut) beef brisket
  • 2 tablespoons Pickling Spice
  • Pickling Spice:
  • 2 tablespoons black peppercorns
  • 2 tablespoons mustard seed
  • 2 tablespoons coriander seed (ours were homegrown!)
  • 2 tablespoons hot red pepper flakes
  • 2 tablespoons allspice berries
  • 1 tablespoon ground mace
  • 2 small cinnamon sticks, crushed or broken into pieces
  • 24 bay leaves, crumbled (ours were homegrown!)
  • 2 tablespoons whole cloves
  • 1 tablespoon ground ginger
4.5/5 (13 Votes)

Oven Baked "Fried Chicken" with Pico de Gallo

Oven Baked Fried Chicken with Pico de Gallo

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*This recipe requires 24 hours of brine time in advance

  • For the Chicken:
  • 6 chicken thighs, bone in, skin on (about 3 pounds)
  • 4 cups water
  • 4 teaspoons salt
  • 3 teaspoons sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon peppercorns
  • For the Breading:
  • 3/4 cup seasoned bread crumbs
  • 1 1/2 cups Panko bread crumbs
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon dried cilantro or parsley
  • 1/2 tablespoon poultry seasoning
  • 2 teaspoons pepper
  • 2 teaspoons red pepper flakes
  • Salt to taste
  • Pico de Gallo
  • 5 Roma tomatoes, seeded and diced
  • 1/3 to 1/2 cup white or sweet onion, diced
  • 1 to 2 serrano or jalapeño peppers, minced
  • 1 clove garlic, minced
  • handful chopped cilantro
  • 1/2 teaspoon Mexican oregano
  • Juice of 1 small lime
  • 1 tablespoon red wine vinegar
  • 1 1/2 tablespoons olive oil
  • Salt and pepper to taste
4.3/5 (23 Votes)

Chinese Wonton

Chinese Wonton

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Prepare the filling 1. First off is to soak the Chinese Mushrooms in hot water

  • The Wonton:
  • 1 Packet of Wonton Pastry (makes 50)
  • 250 g or 1/2 lb Ground pork, or chicken or turkey or soya
  • 6 raw Prawns / Shrimps, cleaned
  • 3 Chinese Mushrooms, soaked in hot water or fresh regular mushrooms
  • 2 Tablespoons finely chopped Bamboo Shoots or Water Chestnuts
  • If you can't get these, use 1/2 medium carrot peeled and finely chopped into matchstick width cubes.
  • 1 Finely chopped Scallion / Spring Onion
  • 1 Egg
  • 1/2 inch piece Fresh Ginger, peeled & finely chopped
  • 1 Garlic Clove
  • The Marinade:
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Chinese Rice Wine
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Cornstarch
  • 1 Teaspoon Sugar
  • 1 Teaspoon Sesame Oil
  • 1/2 Teaspoon Fine White Pepper
  • The Soup:
  • 1 Iceberg Lettuce
  • 2 Pints Chicken or Vegetable Broth
  • 1 Teaspoon Sesame Oil
4.4/5 (13 Votes)

Horta me Avga Tiganita (Wild Greens with Fried Eggs)

Horta me Avga Tiganita (Wild Greens with Fried Eggs)

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This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens

  • 1 1/4 cups extra-virgin olive oil
  • 10 scallions, minced
  • 1 3/4 lbs. mixed greens, such as nettles, lamb's-quarter, spinach, Swiss chard, and arugula, washed and minced
  • 1 cup chopped flat-leaf parsley
  • 1 cup chopped fresh mint leaves
  • 1/2 cup chopped fennel fronds
  • 6 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 6 eggs
4/5 (3 Votes)

Shakshuka

Shakshuka

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This traditional Middle Eastern shakshuka combines a garlicky tomato base with a large dollop of harissa for some h...

  • 1 tablespoon vegetable oil
  • 1/2 yellow onion, finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons harissa paste or 1 tablespoon smoked paprika
  • 3 medium garlic cloves, minced
  • 4 medium jarred roasted bell peppers, small dice (about 1 cup)
  • 1 (28-ounce) can crushed tomatoes with juices
  • 1 tablespoon kosher salt
  • 1/4 cup finely chopped fresh parsley leaves
  • 4 large eggs
  • Pita bread or baguette, for serving
4.4/5 (12 Votes)

Ricotta Gnocchi with Asparagus, Peas, and Morels

Ricotta Gnocchi with Asparagus, Peas, and Morels

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Gnocchi: Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minut...

  • Gnocchi:
  • 4 cups ricotta (from two 16-oz. containers)
  • 2 large eggs
  • 1 cup finely grated Parmesan
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • Vegetables and Assembly:
  • 1 bunch asparagus, trimmed
  • Kosher salt
  • 2 tablespoons olive oil, plus more
  • 1/4 pound fresh morel mushrooms
  • 1 small shallot, finely chopped
  • 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
  • 1/4 cup (1/2 stick) unsalted butter
  • Freshly ground black pepper
  • Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)
4.6/5 (10 Votes)

Ricotta Omelets

Ricotta Omelets

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Cherry Tomato Vinaigrette: Cut half of cherry tomatoes in half

  • Cherry Tomato Vinaigrette:
  • 2 tablespoons unsalted butter, divided
  • 4 large eggs, beaten to blend, divided
  • Kosher salt, freshly ground pepper
  • 4 tablespoons ricotta, divided
  • 2 tablespoons grated Parmesan, divided
  • 2 tablespoons chopped fresh basil, divided
  • 1 tablespoon chopped fresh chives, divided
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1 shallot, finely chopped
  • 1 tablespoon (or more) red wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 tablespoons chopped fresh chives
4.4/5 (10 Votes)

Cheese Snaps

Cheese Snaps

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1. Preheat your oven to 350°F

  • 8 ounces Extra Sharp Cheddar Cheese (shredded)
  • 4 tablespoons Unsalted Butter (cut into cubes)
  • 1 cup Flour
  • 1 teaspoon Salt
  • 4 tablespoons Ice water
4.3/5 (17 Votes)

Scallion Ginger Noodles

Scallion Ginger Noodles

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Stir well with fork. Choices of noodles include yakisoba, whole wheat spaghetti, rice noodles, ramen, chow mein no...

  • Sauce:
  • 1 bunch scallions, sliced
  • 1 Tbsp. toasted sesame oil
  • 2 Tbsp. neutral tasting oil, I used camelina
  • 2 Tbsp. Ponzu (citrus flavored soy sauce) or Soy sauce
  • 4 Tbsp. finely minced ginger
  • 2 tsp. rice wine inegar
  • Juice of one lime
  • 2 Tbsp. cilantro, chopped.
  • 1 tsp. black pepper
4.5/5 (6 Votes)