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Recipes
New Year’s Black-Eyed Pea Curry
By garciamoss
Throughout the Southern states of America, black-eyed peas are served for good luck on New Year’s Day
- 1/4 cup canola or grapeseed oil
- 8 whole green cardamom pods
- 6 whole cloves
- 3 whole dried red chiles
- 2 bay leaves
- 1 inch piece cinnamon stick
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon whole cumin seeds
- 1 1/2-inch piece fresh ginger, peeled and grated
- 1 large red onion, finely chopped
- 1 tablespoon kosher salt, extra if needed
- 3 medium tomatoes, quartered
- 2 garlic cloves, finely minced or pressed through a garlic press
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1/4 cup plain yogurt
- 3 cans (15 1/2 ounce) black-eyed peas, rinsed and drained
- 1/2 teaspoon Garam Masala
- 1 cup water
Chicken Milanesa
By garciamoss
1. Start by setting up your breading station
- For the Seasoned Bread Crumbs:
- 2 large, boneless chicken breasts (butterflied and pounded thin)
- 2 cups of homemade or store-bought seasoned bread crumbs
- 1 cup flour, seasoned with salt and pepper
- 2 eggs, whisked
- Tapatio hot sauce or your favorite...
- 1 cup annatto oil
- 1 cup olive oil
- 1 large roll, Mexican bolillo or French bread, about 3 cups
- 1 tsp. salt
- 1 tsp. fresh cracked pepper
- 1 tsp. granulated garlic
- 2 tsp. dried cilantro
- 1 tsp. crushed jalapeño or red pepper flakes
- 1/2 tsp. Bijol seasoning (sold in Latino food stores)
Banana-Toffee Tart (Banoffee)
By garciamoss
Make Ahead Tips: The caramel can be made up to three days ahead, covered tightly and refrigerated
- 1 can (14 oz.) sweetened condensed milk (preferably Eagle Brand)
- 6 oz. (1-1/3 cups) all-purpose flour
- 1/4 cup plus 2 tsp. sugar
- 1/2 tsp. salt
- 4 oz. (8 Tbs.) unsalted butter, cut into 3/8-inch dice and chilled well
- 1 pint (2 cups) heavy cream
- 1 large egg yolk
- 1/2 tsp. vanilla extract
- 4 ripe bananas
- 1/4 tsp. instant coffee granules
Crêpe Cake with Coffee Cream and Hazelnut Praline
By garciamoss
Crêpe Cake with Coffee Cream and Hazelnut Praline
- For the praline:
- Vegetable oil, for the pan
- 1/2 cup granulated sugar
- 5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
- Kosher salt
- For the fillings:
- 2 Tbs. instant espresso powder
- 1 lb. (2 cups) crème fraîche
- 1 lb. (2 cups) mascarpone, at room temperature
- 3 oz. (3/4 cup) confectioners’ sugar
- For assembly:
- 14 8-inch crêpes at room temperature
- Confectioners’ sugar, for dusting
Bittersweet Chocolate Tart with Salted Caramelized Pistachios
By garciamoss
Make the tart shell: In a medium bowl, combine the butter, sugar, zest, vanilla, and salt
- For the Tart Shell:
- 4 oz. (8 Tbs.) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp. finely grated orange zest
- 3/4 tsp. pure vanilla extract
- 1/8 tsp. table salt
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- For the filling:
- 1 cup half-and-half
- 2 Tbs. granulated sugar
- Pinch table salt
- 7 oz. semisweet chocolate (up to 64% cacao), coarsely chopped
- 1 large egg, lightly beaten
- 1 recipe Salted Caramelized Pistachios
- Fleur de sel or other flaky sea salt
Blueberry Coffee Cake With Vanilla Glaze
By garciamoss
1. Grease and lightly flour a 10-inch tube pan
- Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup vegetable oil (preferably canola)
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, lightly coated with flour
- Vanilla Glaze:
- 1 1/4 cups powdered sugar, sifted
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Asparagus Risotto
By garciamoss
1. Melt the butter in the pan and add the onions on medium-low heat
- 1 tablespoon butter
- 1 onion, finely chopped
- 3/4 lb asparagus, chopped in 1 inch lengths
- 3 garlic cloves, crushed
- 1 1/2 cups arborio rice
- 4 cups chicken broth
- 1/4 cup cream
- 1 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
T'fina Pkaila (Beef Rib and Meatball Stew)
By garciamoss
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach
- FOR THE MEATBALLS:
- 2 tbsp. olive oil
- 1 small yellow onion, minced
- 1 lb. ground chuck
- 1 tbsp. ground cumin
- 1 tbsp. ground black pepper
- 1 tbsp. finely chopped cilantro
- 1 tbsp. finely chopped parsley
- 2 1/4 tsp. kosher salt
- 1 1/2 tsp. paprika
- 3/4 tsp. ground cinnamon
- 1 egg, lightly beaten
- FOR THE SOUP:
- 1/4 cup olive oil
- 1 lb. beef flanken-cut short ribs
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves garlic, finely chopped
- 1 large yellow onion, minced
- 5 cups beef stock
- 6 oz. spinach leaves, chopped
- 1 16-oz. can white kidney beans, rinsed and drained
Skillet Cookies
By garciamoss
Cream together the butter and sugar
- 1/2 cup softened butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (I used a mix of crushed Heath bar and mini chips)
Aunt Bill's Brown Candy
By garciamoss
Butter 8x8x2-inch metal baking pan
- 3 cups sugar, divided
- 1 cup half and half
- 1/4 cup water
- 1/4 teaspoon baking soda
- 5 tablespoons unsalted butter, cut into cubes
- 1/2 teaspoon vanilla extract
- 1 pound pecans, toasted, coarsely chopped (about 4 cups)