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Recipes
Beer-Battered Stuffed Jalapeño Poppers With Tomato Jam
By garciamoss
1. Preheat oven to 425ºF
- For Tomato Jam:
- 1 small green tomato
- 2 Roma tomatoes
- 1 small poblano pepper
- 1 small sweet onion, sliced into thick slices
- 3 cloves garlic (leave skins on)
- 1 habanero pepper
- 1/4 cup chopped cilantro
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1/3 cup of water
- Salt to taste
- Olive oil
- For Poppers:
- 8 large jalapeños
- 1 1/2 cups shredded mozzarella
- 1/4 cup green onions, sliced thin
- 1/2 cup flour
- 9 ounces cold light beer
- Pinch of salt and pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon baking soda
- 1 cup flour
- 2 cups or more of canola oil
Warm Bean Salad with Fresh Herbs and Olives
By garciamoss
1. Place the beans in a medium nonstick skillet and set aside
- Herb Dressing:
- 3 cups drained cooked white beans, such as cannelloni, navy, baby white limas, or flageolets; (reserve about 1/3 cup of the cooking liquid) or canned beans, drained and rinsed well
- 1 tablespoon plus 1 teaspoon fruity extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon finely chopped fresh thyme
- Scant 1/3 cup bean cooking liquid, unsalted homemade or canned low-sodium chicken broth, or water
- 1/2 cup black olives, such as Kalamata or Gaeta, pitted and chopped, or green olives, such as a picholine or Barese, if using flageolets
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 large fresh basil leaves, torn into 1/2- to 1/4-inch pieces
- 2 to 3 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground black pepper
Chicken Coconut Soup (Tome Kha Gai)
By garciamoss
Trim away and discard the root end and the top 3 inches of each stalk of lemongrass, along with any brittle leaves
- 2 stalks fresh lemongrass
- 2 Tbs. fresh lime juice
- 2 Tbs. fish sauce (nam pla)
- 2 scallions (white and green parts), trimmed and very thinly sliced crosswise
- 6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
- 10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
- 8 to 10 fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4 serranos, thinly sliced) for garnish (optional)
- 2 Tbs. coarsely chopped fresh cilantro
- 1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
- 1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
- 14-oz. can unsweetened coconut milk (shake the can before opening it)
- 14-oz. can low-salt chicken broth or 1-3/4 cups water
Butterscotch Peanut Butter Bars
By garciamoss
Preheat the oven to 350 degrees F
- 1/2 cup (1 stick) butter, room temperature, plus more for greasing
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup plus 1/4 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup quick-cooking oatmeal
- 6 ounces butterscotch chips (about 1 cup)
- 1 cup confectioners' sugar
- 4 tablespoons milk
S'more Cups
By garciamoss
Preheat oven to 350 degrees Fahrenheit
- 1 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 6 tablespoons butter, melted
- 4 regular size milk chocolate candy bars, divided
- 12 large marshmallows
How to Make a Ginger Bug
By garciamoss
A ginger bug is a culture of beneficial bacteria made from fresh ginger root and sugar
- 1-2 fresh ginger roots
- 1/2 cup white sugar (important for starting the culture. Honey, stevia or other sweeteners will not work)
- 2 cups of water
- Quart size mason jar
Black Bean Soup
By garciamoss
Before beginning, drain and rinse two of the cans of black beans and set aside
- 1 1⁄2 cups beef broth (no or low sodium)
- 1 1⁄2 cups water
- 1 small onion, chopped
- 3 (14 1/2 ounce) cans black beans
- 1 cup salsa (or more if you like spicier)
- 1 teaspoon cumin
- sour cream (optional)
- shredded cheese (optional)
Chinese Savory Pancakes
By garciamoss
In a large bowl, combine flour, egg, water and salt
- 4 oz (115g) Chinese chives, trimmed and cut into 1/2-inch lengths
- 1 medium sized carrot, finely diced
- 1 red chili, finely diced (optional)
- 4 oz (115g) cooked shrimps, chopped
- 1 cup (150g) all-purpose flour
- 1 large egg
- 1 cup (240ml) water
- 1/2 tsp salt or to taste
- 4 tbsp canola oil
Pupusas de Queso (Cheese-Filled Pupusas)
By garciamoss
Preparing the Corn Masa Dough: Place the corn masa flour in a shallow bowl
- 3 to 4 cups finely shredded Monterey Jack cheese
- 1 cup of Salvadoran cream (or substitute sour cream mixed with 3/4 teaspoon salt)
- 4 cups instant corn masa flour
- 3 1/2 to 4 cups water
- 1/2 cup water to wet hands
Cinnamon Glazed Popcorn Mix
By garciamoss
Preheat the oven to 325 degrees F
- 4 cups plain popcorn (about 1/4 cup of kernels)
- Hint: We use “The Popcorn Trick”for easy plain popcorn
- 3/4 cup raw cashews
- 3 tablespoons butter
- 2 tablespoons honey
- 1/2 teaspoon dried cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Parchment paper recommended for baking