Garciamoss' profile page
Recipes
Spaghetti with Zucchini and Garlic
By garciamoss
1. Pile up 2 or 3 layers of paper towels on a work surface
- 2 small zucchini or 2 medium zucchini
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, chopped
- salt & freshly ground black pepper
- 1 lb spaghetti, cooked al dente or to taste
- 1/2 cup grated parmigiano or 1/2 cup romano cheese
- salt and pepper
Mussels in Spicy Tomato Sauce
By garciamoss
1. Heat 5 tablespoons olive oil in a large Dutch oven over medium-high heat
- 6 tablespoons extra-virgin olive oil
- 8 garlic cloves, sliced
- 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon peperoncino flakes
- 3 pounds mussels, soaked and scrubbed clean
- 10 large fresh basil leaves, shredded
Matzo Brei with Fresh Chives
By garciamoss
Matzo brei is a simple dish of eggs, butter, and matzo (an unleavened cracker-like bread)
- 4 pieces unsalted matzo (about 4 oz.)
- 5 large eggs, beaten
- 1/4 cup thinly sliced fresh chives
- Kosher salt and freshly ground black pepper
- 5 Tbs. unsalted butter
David Venable's Baked Tomato and Cucuzza Squash
By garciamoss
Preheat the oven to 425°F
- 2 cucuzza squash (or large zucchini squash), sliced
- 3 large tomatoes, sliced
- Salt and pepper, to taste
- 1/3 cup onion, chopped
- 2 garlic cloves, minced
- 1 cup Parmesan cheese, grated
- 1 Tbsp fresh thyme
- 1 Tbsp fresh parsley
- 3/4 cup breadcrumbs
Boone Tavern’s Spoonbread
By garciamoss
1. Grease a 9" round cake pan with some of the softened butter
- 4 tbsp. unsalted butter (1 tbsp. softened, 3 tbsp. melted)
- 3 cups milk
- 1 1/4 cups finely ground white cornmeal
- 1 tsp. baking powder
- 1 tsp. fine salt
- 2 eggs, well beaten
Dry-Rubbed Porterhouse Pork Chops with Steakhouse Butter
By garciamoss
For butter, two hours before grilling, heat medium-sized skillet over medium heat
- Steakhouse Butter:
- 6 Porterhouse Pork Chops, about 1-inch thick
- 1 stick butter at room temperature
- 1/4 cup shallots, finely chopped
- 1 clove garlic, crushed
- 1/2 teaspoon kosher salt
- 1 tablespoon parsley, chopped
- 1/2 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon white pepper
- 1/4 teaspoon Worcestershire sauce
- Pinch of thyme
- Wax paper
- Dry Rub:
- 2 teaspoons kosher salt
- 2 teaspoons raw sugar
- 1 teaspoon chili powder
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
Bolivian Chicharron Recipe
By garciamoss
Generously salt the pork. Add the garlic and cumin and mix pork, making sure it is all seasoned well
- 5 pounds pork shoulder, cut into large cubes
- 8 large garlic cloves, minced
- 2 – 3 tablespoons ground cumin
- Salt & Pepper
- 1 bottle beer (not dark ale)
Steak Salad with Grilled Red Onions
By garciamoss
This meaty main-course salad has loads of full flavor thanks to a glaze on the steak, a mustardy vinaigrette, and...
- 1 tsp. Worcestershire sauce
- 1/4 cup plus 3 tsp. extra-virgin olive oil
- 1 lb. skirt steak, trimmed and cut in half
- 4 tsp. sherry vinegar
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1/2 tsp. minced garlic
- Kosher salt and freshly ground black pepper
- 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
- 6 oz. baby greens (6 packed cups)
- 1 cup cherry tomatoes, halved
- 3 oz. blue cheese, crumbled (about 3/4 cup)
Lemon Custard, Blueberry, and Shortbread Verrines
By garciamoss
Buttery shortbread adds sweetness and crunch to the tangy, floral combination of lemon and blueberry in this refres...
- 2 medium lemons
- 3 large egg yolks
- 4 Tbs. granulated sugar
- 1-1/2 cups heavy cream
- 1/2 vanilla bean, split lengthwise
- 1 cup blueberry preserves
- 1 pint blueberries
- 1 5- to 6-oz. box of shortbread cookies, such as Walkers, cut into 1/2-inch squares, or 2 cups 1/2-inch cubes Poppyseed Shortbread
Partan Bree (Scottish Crab Bisque)
By garciamoss
1. Heat oven to 400°. Place crab shells on a baking sheet, and bake until lightly browned, about 20 minutes; let c...
- 4 lb. cooked Dungeness or blue crabs, meat removed from bodies and legs and finely chopped, shells broken into large chunks
- 6 tbsp. unsalted butter
- 2 large yellow onions (1 thinly sliced; 1 finely chopped)
- 1/2 rib celery, thinly sliced
- 1/4 small bulb fennel, thinly sliced
- 3/4 cup roughly chopped parsley stems, plus 2 tbsp. finely chopped parsley leaves
- 1 tsp. whole white peppercorns
- 2 bay leaves
- 1/2 lemon, thinly sliced crosswise
- 2 tbsp. brandy
- 1/3 cup long-grain white rice
- 1 tbsp. tomato paste
- 1 tbsp. lemon zest
- 2/3 cup milk
- 1/4 cup heavy cream
- 1/4 cup cream sherry
- 2 tbsp. fresh lemon juice
- 1/2 tsp. paprika
- Kosher salt and freshly ground black pepper, to taste
- Crème fraîche, to garnish