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Recipes
Chicken Paillards with Asparagus, Lemon, Garlic, and Dill
By garciamoss
Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/4- to 1/2-inch thickne...
- 4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed
- 1-1/2 oz. (1/3 cup) all-purpose flour
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup lower-salt chicken broth
- 6 medium cloves garlic, thinly sliced
- 1 large lemon, finely grated to yield 1 tsp. zest and squeezed to yield 3 Tbs. juice
- 1 lb. asparagus, trimmed and cut into 2-inch pieces
- 2 Tbs. chopped fresh dill
- 2 Tbs. unsalted butter, cut into 3 or 4 pieces
French-Style Pot-Roasted Pork Loin {ATK}
By garciamoss
Adjust oven rack to lower-middle position and heat oven to 225 degrees
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 garlic cloves, sliced thin
- 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
- Kosher salt and ground black pepper
- 1 teaspoon sugar
- 2 teaspoons herbes de Provence
- 2 tablespoons vegetable oil
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 onion, chopped fine
- 1/3 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4 cup low-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon chopped fresh parsley
Steamed Cod with Kimchi
By garciamoss
Place cod on a shallow bowl
- 1 lb (450g) cod fillet
- Salt and pepper
- 1 1/2-inch knob ginger, peeled and julienned
- 1/2 cup (100g) napa cabbage kimchi, sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 green onion, finely sliced
Queso Fundido with Barbeque Shrimp
By garciamoss
1. In a bowl, combine the shrimp with the dry rub, pinch of salt and pepper and a drizzle of olive oil
- 2 cups mozzarella, shredded
- 1 cup queso fresco, crumbled
- 2 cups Monterey jack cheese, shredded
- 1 pound medium shrimp, cleaned, tails off
- 2 tablespoon dry rub, homemade or store bought
- 1 cup spicy or mild barbeque sauce, homemade or store bought
- 1 small red bell pepper, diced
- 1 jalapeño pepper, diced
- Olive oil
- Salt and pepper
Cod with Mushrooms, Garlic & Vermouth
By garciamoss
This recipe is the epitome of weeknight elegance
- 4 Tbs. cold unsalted butter
- 10 oz. white or baby bella (cremini) mushrooms, wiped clean and sliced about 1/8 inch thick
- 4 medium cloves garlic, minced
- 1/2 cup dry vermouth
- 3-1/2 Tbs. chopped fresh parsley
- 1 Tbs. balsamic vinegar
- 1/2 tsp. kosher salt; more to taste
- 1/4 tsp. freshly ground black pepper; more to taste
- Four 6-oz. skinless cod fillets
Building and Maintaining a Sourdough Starter
By garciamoss
Let the refrigerated starter come to room temperature
- 1 to 1 1/2 cups any flour
- 1 to 1 1/3 cups water
- 1 heaping tablespoon plain yogurt or a pinch of sugar (optional)
Chocolate Tres Leches Cake
By garciamoss
1. In a medium bowl mix flour, baking powder, cocoa powder and salt
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup unsweetened cocoa powder (sifted)
- 1/4 teaspoon salt
- 4 egg whites
- 1 cup white sugar
- 4 egg yolks
- 1/2 cup milk
- 1 teaspoon vanilla extract
- For the Leches (milks):
- 1 can sweetened condensed milk (approx. 14 oz.)
- 1 can evaporated milk (approx. 12 oz.)
- 1/2 cup heavy cream
- 3 tablespoons unsweetened cocoa powder
- 3 cups chocolate whipped cream (recipe: http://www.sweetysalado.com/2014/04/chocolate-whipped-cream.html)
Slow Cooker Caramelized Onions
By garciamoss
Thinly slice all the onions: Peel and thinly slice all of the onions into half moons
- 3 to 5 pounds yellow onions (4 to 5 large onions)
- 3 tablespoons extra-virgin olive oil or melted butter
- 1/2 teaspoon salt
Greek Omelet
By garciamoss
With flavors reminiscent of the classic Greek spanakopita, this easy omelet is just right for a light dinner or bru...
- 1/4 cup cooked spinach
- 4 large eggs
- 1/2 cup crumbled feta cheese, (2 ounces)
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh dill
- Freshly ground pepper, to taste
- 2 teaspoons extra-virgin olive oil
Charred Brussels Sprouts Recipe with Pancetta and Fig Glaze
By garciamoss
1. In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat
- 3 tablespoons olive oil (divided)
- 3 to 4 ounces pancetta, diced
- 1 1/2 pounds Brussels sprouts, trimmed and halved (or quartered if large) through the stem end (about 6 cups)
- 1/4 teaspoon kosher salt
- 2 tablespoons fig jam
- 1 tablespoon water
- 1/4 teaspoon freshly ground black pepper