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Recipes
Fritas de Bacalhau (Pan-Fried Salt Cod Chips)
By garciamoss
A thin batter of salt cod, garlic, and onions is shallow-fried to make fine, crisp chips
- 1/4 lb. dried salt cod
- 1 cup canola oil
- 1 clove garlic, minced
- 1/2 small yellow onion, minced
- 1 cup flour
- 1/4 tsp. kosher salt, plus more to taste
- 1 egg
- 2 tbsp. unsalted butter, melted
- 2 tsp. finely chopped cilantro
Chicken Salad Sandwiches With Pesto
By garciamoss
Combine first 5 ingredients (through black pepper) in a medium bowl, stirring with a whisk
- 1/4 cup low-fat mayonnaise
- 2 tablespoons commercial pesto (such as Classico)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups (8 ounces) chopped cooked skinless, boneless chicken breast
- 3/4 cup chopped peeled English cucumber
- 1 cup (about 4 ounces) grape tomatoes, halved
- 8 (1.2-ounce) slices whole-grain bread
- 1 cup alfalfa sprouts
Corrie's Creamy Corn Chowder
By garciamoss
Recipe courtesy Corrie Hiers (DFC, pg
- 6 ears corn, kernels removed and reserved and cobs reserved
- 2 tablespoons (1/4 stick) butter
- 1 medium yellow onion, chopped
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- 1 pound large shrimp, peeled, deveined, and cut into 1-inch pieces
- 3 green onions (scallions), white and light green parts, trimmed and chopped
Grilled Avocados Filled with Blistered Tomato Salsa
By garciamoss
Prepare the grill for direct grilling over a medium-hot fire
- 1 clove garlic
- 2 tablespoons extra virgin olive oil plus more for the tomatoes
- 1 tablespoon freshly-squeezed lime juice
- 3 avocados
- Fine sea salt
- Coarsely-ground black pepper
- 18 grape tomatoes
- 2 serrano chiles, stemmed, seeded and thinly sliced
- 2 tablespoons coarsely-chopped cilantro leaves
- Sour cream
Bacon Chili Corn Chowder
By garciamoss
In a large pot, cook your bacon pieces over medium heat
- 3 slices bacon, chopped into 1/2-inch pieces
- 1 1/2 large yellow onions, diced
- 1/2 cup scallions, chopped
- 2-3 tablespoons butter
- 6 ears corn, shucked, shaved off the cob (5 cups)
- 1-3 whole Chipotle peppers in Adobo sauce, diced
- 1 can (4 oz) diced green chilies
- 32 ounces low-sodium chicken broth
- 2 cups heavy cream
- 3 tablespoons Masa
- salt and pepper, to taste
Steak & Potato Alambritos With Chimichurri
By garciamoss
1. In a large, glass baking dish, combine the beef, dry rub spices, red wine vinegar and W sauce
- For the meat:
- 2 pounds beef chuck steak, cut into 1 1/2-inch pieces
- 4 tablespoons of your favorite dry rub or blackening spices
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- Olive oil
- 4 small Russet potatoes, peeled and cut into 1-inch pieces
- Salt and pepper
- For the Chimichurri Sauce:
- 1/2 cup cilantro
- 1/2 cup flat leaf parsley
- 1/2 cup sweet yellow pepper
- 1 jalapeño, minced
- 4 cloves garlic, minced
- 1 tablespoon oregano
- 1 tablespoon chipotle flakes
- Juice of 1 lemon
- 4 tablespoons red wine vinegar
- 1/2 teaspoon pepper
- 1 teaspoon salt
- You Will Also Need:
- 8- 10 inch metal skewers
Chicken-Vegetable Kabobs with White BBQ Sauce
By garciamoss
White BBQ Sauce: Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, ...
- White BBQ Sauce:
- 3/4 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 garlic clove, pressed
- 1 1/2 teaspoons coarsely ground black pepper
- 1 1/2 teaspoons spicy brown mustard
- 1 teaspoon prepared horseradish
- 1/2 teaspoon sugar
- 1/2 teaspoon table salt
- Kabobs:
- 4 (12-inch) wooden skewers
- 1 tablespoon coarsely chopped fresh rosemary
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon loosely packed orange zest
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon freshly ground black pepper
- 6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
- 1 small zucchini, cut into 1 1/2-inch pieces
- 1 small summer squash, cut into 1 1/2-inch pieces
- 1 red bell pepper, cut into 1 1/2-inch pieces
Roasted Red Relish
By garciamoss
A delicious, sweet red relish, that is easy to prepare and will quickly become a family favourite! Oven roasting yo...
- 5.4 kg (12lbs) sweet red peppers (capsicums)
- 900 g (2lbs) tomatoes
- 4 garlic cloves, finely minced
- 1/2 cup finely diced red onion
- 1/2 cup finely chopped fresh basil (or 4 tablespoons dried basil)
- 2 tablespoons brown sugar
- 2 teaspoons kosher or pickling salt
- 1/2 cup balsamic vinegar (at least 5% acidity)
- 1/2 cup apple cider vinegar (at least 5% acidity)
Creamy Brussels Sprouts Spaghetti
By garciamoss
Tired of your ordinary spaghetti? Try this Creamy Brussels Sprouts Spaghetti recipe
- 3/4 pound spaghetti
- 4 tablespoons unsalted butter, half a stick
- 3/4 pound Brussels sprouts, trimmed and sliced
- 2 cloves garlic, sliced
- 1/4 cup heavy cream
- kosher salt and black pepper
- 3 ounces ricotta salata, thinly sliced
Crisp Cucumber Freezer Pickles
By garciamoss
1. Combine all the ingredients in a bowl
- 7 cups thin sliced cucumbers (with peel)
- 1 large sweet onion, medium sliced
- 1/2 cup green pepper, thinly sliced
- 1/2 cup red sweet pepper, thinly sliced
- 1 tablespoon pickling salt
- 1/2 teaspoon celery seed
- 1 cup white vinegar
- 2 cups white sugar