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Recipes
Mexican Buñuelos
By garciamoss
1. Use a large bowl to mix one cup of the flour, 2 teaspoons sugar, and all the baking powder
- 1 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup milk
- 1 1/2 tablespoons butter, melted
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- Oil
Bourbon Chocolate Mousse
By garciamoss
Got rave reviews! Don't skip out on the whip cream-it needs a little sweetness to balance out the bitter chocolate
- TIP:
- 1/2 cup heavy cream
- 3 tablespoons confectioners’ sugar
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 4 ounces bittersweet chocolate, finely chopped (3/4 cup)
- 4 large egg whites, room temperature
- Pinch table salt
- The egg whites in this recipe are not cooked, but using pasteurized egg whites is not recommended, because they tend to separate after they're folded into the ganache.
Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce
By garciamoss
1. To make the pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the ...
- For the pretzels:
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons sea salt
- 4 1/2 to 5 cups all-purpose flour
- 2 tablespoons chopped fresh rosemary
- Canola oil, to grease bowl
- 3 quarts water
- 2/3 cups baking soda
- 1 whole egg, beaten with 1 tablespoon cold water
- Coarse sea salt
- For the Rosemary Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded Cheddar cheese
- 2 teaspoons fresh rosemary
- Salt and pepper, to taste
Pasta Al Forno with Pumpkin and Pancetta
By garciamoss
Heat the oven to 400 degrees
- 1 3-4 pound cheese pumpkin or butternut squash
- Salt and freshly ground black pepper
- Olive oil
- 1/4 pound pancetta, diced
- 1 pound conchiglie rigate (shells)
- 2 cups heavy cream
- 1/4 pound shredded fresh mozzarella
- 1/2 cup grated Pecorino Romano
- 1/2 cup fontina, coarsely grated
- 1/4 cup crumbled gorgonzola
- 2 tablespoons ricotta
- 2 teaspoons chopped thyme leaves
Sear-Roasted Rib-Eye with Creamed Chard
By garciamoss
Chard takes the place of spinach in this riff on a classic steakhouse combo
- 1 tsp. Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 2 1-1/2-inch-thick boneless rib-eye steaks (about 2 lb. total), each cut into two equal pieces and patted dry
- 2-1/2 Tbs. olive oil
- 2 large cloves garlic, minced
- 1-1/2 lb. chard, washed, stems halved lengthwise and thinly sliced crosswise, leaves sliced into ribbons about 1/2 inch thick
- 1 tsp. chopped fresh thyme
- 2 Tbs. dry white wine
- 1/2 cup heavy cream
- 1-1/2 tsp. fresh lemon juice; more to taste
- 3/4 oz. finely grated Parmigiano-Reggiano (3/4 cup grated on a rasp)
Brunch Egg and Sausage Soft Tacos
By garciamoss
Cook the sausage meat with green onions in a skillet until browned; drain fat and transfer to a bowl; set aside
- 10 large eggs
- 1 small jalapeno pepper (seeded and finely chopped, or to taste)
- 2 green onions, finely chopped
- 1/4 cup whipping cream (or use 1/4 cup 18% table cream)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 -3 tablespoons butter
- 4 ounces cream cheese (cut into small cubes)
- 6 (8 inch) flour tortillas
- 3 cups shredded old cheddar cheese (can use more or less)
- 1 lb pork sausage (casings removed, can use more or less)
- 2 green onions, chopped
- sour cream (any amount desired)
- prepared salsa (any amount desired)
Gan Shao Xia (Sweet and Sour Shrimp)
By garciamoss
Gan Shao Xia or Sweet and Sour Shrimp is the perfect main dish to spice up your typical dinner rotation
- 1/4 cup ketchup
- 2 tablespoons Chinese rice wine (available at Indian Foods Company)
- 1 tablespoon soy sauce
- 1 tablespoon mirin (available at Indian Foods Company)
- 1 tablespoon sugar
- 2 tablespoons canola oil
- 1 tablespoon minced ginger
- 1 tablespoon water
- 3 scallions, cut into 2-inch pieces
- 1 pound large (31 to 35 count) head-on shrimp, shelled and deveined
- Kosher salt and freshly ground black pepper, to taste
- Cooked white rice, to serve
Amaretto Chocolate Chip Cookie Sandwiches
By garciamoss
Line heavy large baking sheets with parchment paper and set aside
- 1/2 cup old-fashioned oats
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 teaspoon pure almond extract
- 1 (12-ounce) bag semisweet chocolate chips
- 1 cup whole almonds, toasted and chopped
- 3 pints vanilla ice cream, softened slightly
- 1/3 cup amaretto liqueur
Bourbon Chocolate Cake
By garciamoss
This mousse-like cake really does melt in your mouth
- For serving:
- 11 oz. semisweet chocolate, chopped
- 6 oz. (12 Tbs.) unsalted butter
- 6 large eggs, separated, at room temperature
- 3/4 cup packed light brown sugar
- 1 oz. (1/4 cup) all-purpose flour
- 1/4 cup bourbon
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 1 cup heavy cream
- 1 to 2 Tbs. granulated sugar
- Confectioners’ sugar for dusting
Pasta with Chicken, Risotto-Style
By garciamoss
Put 2 tablespoons olive oil in a large, deep skillet over medium heat
- 2 tablespoons olive oil, plus more as needed
- 1 shallot or small onion, chopped
- 3 cloves garlic, minced
- 2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
- 8 ounces gemelli or penne cut pasta or long pasta broken into bits
- Salt and freshly ground black pepper
- 1/2 cup dry white wine or water
- 3 to 4 cups chicken or vegetable stock
- 2 boneless chicken thighs, diced
- Chopped fresh parsley, optional
- Freshly grated Parmesan, optional