Garciamoss' profile page
Recipes
Self-Saucing Chocolate Cake
By garciamoss
1) Preheat the oven to 350°F
- Batter:
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1/4 cup Double-Dutch Dark Cocoa, Cocoa Rouge, or Dutch-process cocoa
- 1/4 cup almond flour or hazelnut flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 3 tablespoons melted butter or vegetable oil
- 1 large egg
- 1/2 cup milk
- Topping:
- 1/2 cup sugar
- 2 tablespoons Double Dutch Dark Cocoa, Cocoa Rouge, or Dutch-process cocoa
- pinch of salt
- 1 cup hot milk or hot water
Slow-Cooker Spicy Pulled Pork
By garciamoss
Step 1: Place the pork, cumin, jalapeños, orange juice, garlic, onion, Achiote Rojo, and salt in the pot of a seve...
- To make sandwiches (optional):
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (pork butt), twine or netting removed
- 1 tablespoon ground cumin
- 4 jalapeños, sliced
- 1/2 cup freshly squeezed orange juice
- 6 medium garlic cloves, smashed
- 1 large yellow onion, coarsely chopped
- 1 (3-1/2-ounce) package Achiote Rojo, crumbled
- 1 teaspoon kosher salt
- 1 1/2 pounds tomatillos, quartered
- 3 cups Pickled Red Onions
- 6 toasted bread rolls
Gnocchi with Zucchini Ribbons & Parsley Brown Butter
By garciamoss
For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini, shallots and ...
- 1 pound fresh or frozen gnocchi
- 2 tablespoons butter
- 2 medium shallots, chopped
- 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
- 1 pint cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
- Freshly ground pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
Crisp-Skinned Salmon (Plus Creamy Leeks and Cabbage)
By garciamoss
Trim the leeks, leaving only the white and pale green parts
- The Salmon:
- 1 1/2 pound salmon fillet
- 2 tablespoons vegetable oil
- The Creamy Leeks and Cabbage:
- 2 large leeks
- 1 cabbage (roughly 3 pounds)
- 1 slice of bacon
- 4 tablespoons unsalted butter
- 1/4 cup whipping cream
Peach Pineapple Crumble
By garciamoss
Preheat the oven to 350F. Toss together the diced fruit in an 8" square baking dish
- 2 cups diced fresh pineapple with 3 tsp juice reserved
- 3 cups diced peeled peaches
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 TSP unsalted butter
- 1 cup old fashioned oatmeal
- 1/4 cup brown sugar, packed
Pollo a la Cazadora (Chicken Cacciatore)
By garciamoss
Heat 4 tablespoons of the oil over medium heat
- 6 tablespoons of extra-virgin olive oil
- 1 28 oz. can of whole tomatoes
- 1 large onion, chopped
- 8 cloves of garlic chopped
- Chicken: I used 3 thighs cut in half, 5 drumsticks and 10 drummettes
- 1/2 cup of dry white wine
- 3 bay leaves
- 2 sprigs of rosemary, minced
- 1/4 about 1/4 cup of Italian parsley, chopped
- 1 cup of chicken broth
- Salt and pepper to taste
Key Lime Pie
By garciamoss
Beat the Sweetened Condensed milk, egg yolks and Key Lime Juice until smooth and thickened
- 1- 14oz can Eagles Brand Sweetened Condensed milk.
- 3 - Large egg yolks
- 1/2 Cup Key Lime Juice.
- 9 inch Graham Cracker pie shell
Shrimp n Grits with Fresh Corn & Chayote
By garciamoss
1. Heat 2 tablespoons of olive oil to medium heat
- For Shrimp:
- Olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes, more to taste
- Old Bay seasoning
- Fresh cracked pepper, plus more for seasoning vegetables
- 8 jumbo (extra large) shrimp or 16 medium to large shrimp, cleaned and peeled, tails on
- 1/3 cup diced red onion
- 1/3 cup diced red bell pepper
- 1 jalapeño or serrano pepper, minced
- 1 small chayote squash, diced (remove pit)
- 1 1/2 cups fresh corn off the cob (you can use frozen corn)
- 1 large Roma tomato, diced
- 2 cups chicken broth
- 2 tablespoons butter
- 1/3 teaspoon cumin
- 1/3 teaspoon smoked paprika
- Salt to taste
- For Grits:
- 2 1/4 cups chicken broth
- Fresh cracked pepper
- Salt to taste
- 1/2 cup old fashioned grits (I used Quaker Old Fashioned Grits)
- 1/2 cup shredded jack cheese
Charred Corn Salad with Basil Vinaigrette
By garciamoss
For the corn: Preheat a grill pan or outdoor grill to high heat
- Corn:
- 6 ears corn, shucked
- Canola oil
- Kosher salt and cracked black pepper
- Basil Vinaigrette:
- 1 1/2 cups packed fresh basil leaves
- 1 garlic clove, grated
- 1/4 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and cracked black pepper
- 1 (10-ounce) container small heirloom cherry tomatoes, halved (about 2 cups)
- 1/2 small red onion, finely chopped
Steak Tortilla Soup
By garciamoss
1. In a large heavy pot, preheat the 2 tablespoons of oil to medium/high heat for 3 to 4 minutes
- For the Beef:
- 2 tablespoons olive oil or canola
- 1 pound beef (steak) your choice, sliced into small thin strips (I had tri-tip steak)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- For the Soup Base:
- 2 to 3 tablespoons olive oil
- 8 corn tortillas, diced
- 1 small white onion, diced
- 3 cloves garlic, minced
- 3 chile de arbol
- 1 serrano pepper or jalapeño, diced
- 1 poblano pepper, diced
- 2 carrots, peeled and sliced thin
- 1 stalk celery, finely diced
- 3 tomatillos, diced
- 1/3 cup cilantro, chopped
- 1 to 1 1/2 cups roasted, diced green chiles in a can
- 7 cups low-sodium beef broth
- Juice of 1 lime
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- Salt and pepper to taste
- For the Garnish:
- Lime wedges
- Avocado slices
- Diced red chiles, Fresno peppers or cherry peppers
- Light sour cream
- Fried tortilla strips (how to make them: http://www.hispanickitchen.com/profiles/blogs/crispy-tortilla-strips)