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Recipes
Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze
By garciamoss
Individual meatloaves not only take the guesswork out of portion size, they cook quicker than a large loaf
- 1 pound lean (90% or leaner) ground beef
- 1/2 cup chopped onion
- 1/3 cup fine, dry, whole-wheat breadcrumbs
- 1 large egg
- 6 tablespoons ketchup, preferably no-salt-added
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded extra-sharp Cheddar cheese
- 1/8 teaspoon ground chipotle pepper
Cheddar & Black Pepper Cornbread
By garciamoss
Combine the first seven ingredients in a food processor
- Makes one 9x9-inch pan:
- 3 cups (375g) all-purpose flour
- 3/4 cups (166g) sugar
- 1 cup (144g) cornmeal, preferably coarse
- 1 tablespoon (12g) baking powder
- 1 teaspoon (6g) baking soda
- 1 1/2 teaspoon (10g) salt
- 1 1/2 cup (150g) grated aged white cheddar
- 8 ounces (240g) butter, cold and cubed
- 3/4 to 1 cups buttermilk
- Heavy cream, cracked black pepper and Maldon (or other flaky) salt for finishing
Southern Creamed Corn
By garciamoss
In a large bowl, cut the tip off cob
- 8 ears corn, husked
- 2 tablespoons sugar
- 1 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 cup cold water
- 2 tablespoons bacon grease
- 1 tablespoons butter
Black Cod with Pine Nuts, Tomatoes, and Olives
By garciamoss
Heat the oil in a 12-inch nonstick skillet over medium-high heat
- 1 Tbs. extra-virgin olive oil
- 3 medium cloves garlic, chopped
- 1/2 cup dry white wine
- 3 cups grape tomatoes, halved (quartered if large)
- 1-1/2 cups lower-salt chicken broth
- 1/2 cup pitted, halved Niçoise olives
- 4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
- Kosher salt and freshly ground black pepper
- 1 Tbs. chopped fresh thyme
- 2/3 cup pine nuts, toasted
Frozen Grasshopper Pie
By garciamoss
Preheat oven to 350 F. Spray 9-inch pie dish with canola oil cooking spray
- Canola oil cooking spray
- 1 1/4 cups finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
- 3 tablespoons canola oil
- 4 cups mint chip reduced-fat ice cream or frozen yogurt, softened
- 1/3 cup chocolate shavings
Pumpkin and Pecan Pie
By garciamoss
In a large bowl, combine brown sugar, cinnamon and salt
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup canned pumpkin
- 3 eggs, lightly beaten
- 1/2 cup dark corn syrup
- 1 teaspoon vanilla extract
- 1 unbaked pastry shell (9 inches)
- 3/4 cup coarsely Diamond of California Chopped Pecans
- 20 About 20 Diamond of California Pecan Halves
- Whipped cream, optional
Jalapeño Cheddar Corn Muffins
By garciamoss
These muffins are laced deliciously with shredded sharp cheddar and slivered jalapeños
- 1 large jalapeño
- 1 cup corn meal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 4 ounces sharp cheddar cheese, grated
Màfe Ginaar (Peanut and Chicken Stew)
By garciamoss
1. Make the peanut butter: Heat oven to 350°
- FOR THE PEANUT BUTTER AND CHICKEN:
- 2 cups shelled, skinned peanuts
- 1/4 cup peanut oil
- 2 lb. boneless, skinless chicken thighs, cut into 1 1/2″ pieces
- Kosher salt and freshly ground black pepper, to taste
- FOR THE SAUCE:
- 6 cloves garlic, finely chopped
- 1 large yellow onion, finely chopped
- 1/4 cup tomato paste
- 1 habanero or Scotch bonnet chile, finely chopped
- 1 bay leaf
- 4 cups chicken or vegetable stock
- 8 oz. small carrots, halved lengthwise
- 10 okra pods, halved lengthwise
- 2 medium sweet potatoes or 1 small butternut squash, peeled, halved, seeded, and cut into 1″ pieces
- 1 small head green cabbage, cut into 8 wedges, core left intact
- 1/4 cup fresh lime juice
- Cooked white rice or fonio, for serving
- Khouthia (hibiscus leaf conserve), for serving
Olive-Crusted Tuna with Spinach Ragù
By garciamoss
Serve this dish on its own for a light meal, or pair it with roasted potatoes to satisfy heartier appetites
- For the tapenade
- 1/2 cup (3 oz.) pitted kalamata olives
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 anchovy fillet, rinsed and dried
- 1-1/2 tsp. capers, rinsed and drained
- 1 small clove garlic, finely chopped
- 1/2 tsp. finely grated lemon zest
- 2 Tbs. extra-virgin olive oil
- For the fish and ragù
- 2 oz. (4 Tbs.) unsalted butter
- 12 cherry tomatoes, quartered
- 1/4 cup raisins
- 2 Tbs. fresh lemon juice
- 2 Tbs. toasted pine nuts
- 5 oz. (5 packed cups) baby spinach
- 1 Tbs. finely grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
- 4 1-inch-thick tuna steaks (about 5 oz. each)
- 1 Tbs. extra-virgin olive oil
Zucchini-and-Spinach Lasagna
By garciamoss
1. Preheat oven to 425°
- 1 (8-oz.) container whipped chive-and-onion cream cheese
- 1 (15-oz.) container ricotta cheese
- 1/3 cup chopped fresh basil
- 1 teaspoon salt
- 5 medium zucchini, thinly sliced (about 2 1/2 lb.)
- 2 tablespoons olive oil $
- 1 (10-oz.) package fresh spinach
- 2 garlic cloves, pressed
- 6 no-boil lasagna noodles
- 1 (7-oz.) package shredded mozzarella cheese
- Garnish: fresh basil leaves