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Recipes
Tex-Mex Meatloaf With Barbeque Sauce
By garciamoss
Hispanic Kitchen
- For Meatloaf:
- 2 pounds lean ground beef, 80/20 fat content
- 2 slices white bread
- 1 egg
- 1 poblano pepper, diced
- 1 small white onion, diced
- 1/3 cup tomato salsa, homemade or store bought
- 2 teaspoons cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon pepper
- 1 teaspoon crushed red pepper
- 1/2 tablespoon salt
- 2 tablespoons Worcestershire sauce
- 1/2 cup milk
- 2 tablespoons olive oil
- For BBQ Sauce:
- 3 cups ketchup
- 1 cup tomato salsa, homemade or store bought
- 1/2 cup water
- 1/4 cup brown sugar
- 3 tablespoons apple cider vinegar
- 4 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 4 tablespoons molasses
- 2 tablespoons Dijon mustard
- 2 teaspoons salt
- 1 teaspoon pepper
Challot (Challah Knots)
By garciamoss
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion
- 4 tsp. active dry yeast
- 1/4 cup sugar
- 1/4 cup canola oil
- 4 egg yolks
- 3 1/4 cups flour
- 1 1/4 tsp. kosher salt
- 1 egg, lightly beaten
Prime Rib with Dijon and Whipped Horseradish Cream
By garciamoss
1. Preheat the oven to 500°F
- Beef:
- 1 (3-rib) standing rib roast of beef (6 to 8 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 large carrots, peeled, roughly cut
- 3 large celery stalks, roughly cut
- 4 large shallots, quartered lengthwise
- 1/2 bunch fresh thyme
- 1/3 cup Dijon mustard
- 1 cup beef broth
- Whipped Horseradish Cream:
- 3/4 cup heavy cream
- 1/4 cup finely grated peeled fresh horseradish
- 2 tablespoons coarse grain mustard
Creamy Tomato Soup
By garciamoss
Heat the oil in a large saucepan over medium heat
- 2 tablespoons/30ml olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons brown sugar
- 12 large tomatoes, chopped
- 4 sprigs fresh thyme
- 1 piece Parmesan rind, optional
- 1/4 cup/60ml 35-percent cream
- 2 tablespoons/30ml butter
- Salt and pepper
- Grated Parmesan, for serving
- Chopped fresh chives, for serving
Ultimate Chicken Tikka Masala
By garciamoss
Mix all of the marinade ingredients in a large mixing bowl
- Tikka Marinade:
- 1 cup plain Greek or whole milk yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons cayenne
- 3 grinds of fresh black pepper
- 1 teaspoon salt or to taste
- 8 whole cloves
- 1 tablespoon ginger minced
- 2 cloves of garlic minced
- 3 boneless, skinless chicken breasts cut in 1.5 inch cubes
- Skewers
- Sauce:
- 3 tablespoons sunflower oil
- 1 large onion cut into thin half wheels
- 2 cloves of garlic finely minced
- 2 serrano chilies roasted, seeded, and diced (optional)
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 tablespoon garam masala
- Salt and fresh black pepper to taste
- One 28-ounce can San Marzano whole peeled plum tomatoes, roughly chopped
- 1 cup heavy cream
- Fresh cilantro for garnish
Scrumptious Beef Skewers
By garciamoss
If you are using wooden skewers, soak them first in water for about 30 minutes to prevent burning while grilling
- 1 lb Fresh Ground Beef* (or Turkey)
- 1 Medium Onion, finely chopped
- 3 Tablespoons, fresh Cilantro, chopped
- 3 Tablespoons, fresh Parsley, chopped
- 1 Teaspoon, Chili Powder (mild or spicy)
- 1 Teaspoon, Ground Coriander
- A little oil for brushing
- Salt and Pepper, to taste (about 1 teaspoon for salt and 1/2 for ground pepper)
- If using beef, get the one with a little fat so the meat retains its tenderness and moistness while grilling. It won't dry up, if it has some fat.
Asparagus & Ricotta Crespelle
By garciamoss
MAKE THE CRESPELLE: Add the flour to a bowl and add the milk a little by little, mixing it in with a whisk to avoid...
- For the Crespelle:
- 2 Eggs
- 1/2 cup chickpea flour
- 1 cup Goat’s milk*
- 1/4 cup water
- A pinch of salt
- Oil or butter for the pan
- For the Asparagus Ragù:
- 1 lb Asparagus spears (weight trimmed)
- 1 Small-ish onion
- A small carrot
- A piece of celery stick (about 4 in.)
- 3 Tbsp Olive oil
- A half cup of white wine
- A half cup of vegetable stock, plus more
- Salt&Pepper
- For the Ricotta filling:
- 10 Oz Creamy ricotta*
- 1/4 cup grated Pecorino or hard seasoned goat cheese
- A good grating of nutmeg
- Salt&Pepper
- To finish:
- More grated cheese
- Finely chopped green onion or scallions
- Extra virgin olive oil for drizzling
Grilled Zucchini Boats
By garciamoss
Preheat grill to medium-high heat
- 4 medium zucchini, halved and scooped
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1/2 cup salsa
- 1 cup grated cheddar cheese
- Salt and pepper
- Fresh cilantro, to garnish
Tacos with Spinach, Mushroom, Potato and Caramelized Onions
By garciamoss
Preheat oven to 450° F
- 1 lb. red potatoes, cut into 2-in. pieces
- 2 large portobello mushrooms, 1/2 in. slices
- 6 tbsp. olive oil, divided
- Sea salt
- Freshly black pepper
- 2 to 3 large yellow onions, sliced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 20 oz. fresh spinach, washed and stems removed
- Pinch nutmeg
- 1/4 tsp. lemon zest
- 6 to 8 small flour or corn tortillas
- Salsa, for serving
- Avocado, for serving
Slow-Cooker Chinese Barbecued Pork
By garciamoss
1. Combine salt, 3/4 teaspoon five-spice powder, and pepper in bowl
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons five-spice powder
- 1/2 teaspoon pepper
- 1 (5- to 6-pound) boneless pork butt roast, trimmed and sliced crosswise into 1-inch-thick steaks
- 1/3 cup hoisin sauce
- 1/3 cup honey
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced