Garciamoss' profile page
Recipes
Halušky (Boiled Potato Dumplings)
By garciamoss
These earthy potato dumplings, a staple of families of Eastern European descent in Pennsylvania's Pocono Mountains,...
- 1 tbsp. unsalted butter
- 3 slices bacon, cut into 1/2″ pieces
- 2 small yellow onion, 1 thinly sliced, 1 finely grated
- Kosher salt, to taste
- 1 3/4 lb. russet potatoes (about 2 large), peeled, finely grated (soak in water until needed, then drain)
- 2 cups flour
- 3/4 tsp. baking soda
- 2 eggs, lightly beaten
- Freshly ground black pepper, to taste
- Sour cream, for serving
Pork Chops with Sweet Onions, Capers & Vermouth
By garciamoss
Italian home cooks have long used bouillon cubes to add flavor to quick dishes
- 4 boneless pork chops, 1 to 1-1/2 inches thick, rinsed and dried
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour for dredging
- 1 Tbs. olive oil
- 2 Tbs. unsalted butter
- 1 large sweet onion, thinly sliced
- 1/2 cup dry vermouth
- 1 chicken bouillon cube, crushed
- 2 Tbs. capers, rinsed and drained
- 2 Tbs. heavy cream
- 2 Tbs. chopped fresh flat-leaf parsley
Summer Tomato Bouillabaisse with Basil Rouille
By garciamoss
Mince or finely grate 2 garlic cloves and transfer to a blender
- 4 garlic cloves, divided
- 1/2 cup (packed) fresh basil leaves
- 1/4 cup mayonnaise
- 5 tablespoons extra-virgin olive oil, divided
- 2 anchovy fillets packed in oil, drained
- 1 tablespoon fresh lemon juice
- 4 cups (about1 1/3 pound) cherry tomatoes
- 1 small fennel bulb, trimmed, halved, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup dry white wine
- 1 8-ounce bottle clam juice
- 3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
- 2 tablespoons chopped fresh flat-leaf parsley
- Crusty bread, sliced (for serving)
Make-Ahead Paella Casserole
By garciamoss
Cook's Note: To roast bell peppers, arrange them on a baking sheet and broil, turning occasionally, until the skins...
- 5 tablespoons butter, softened
- 1/2 cup broken thin spaghetti or orzo pasta
- 1 1/2 cups long-grain white rice
- Generous pinch saffron threads
- 3 to 3 1/2 cups chicken stock
- All-purpose flour or instant flour, such as Wondra, for dredging
- 1 1/2 teaspoons smoked sweet paprika
- 4 boneless, skinless chicken thighs, trimmed of excess fat
- Kosher salt and freshly ground pepper
- 5 tablespoons EVOO
- 8 ounces Spanish chorizo, chopped
- 3 to 4 cloves garlic, chopped
- 1 onion, chopped
- 1/2 cup plus a splash dry sherry
- 1 cup frozen peas, thawed
- 2 tablespoons chopped fresh thyme
- 2 roasted red bell peppers, chopped
- One 1-pound, thick center-cut fillet sustainable cod or black cod
- Seafood seasoning, such as Old Bay
- 1 pound large shrimp, peeled and deveined
- 1 lemon
- 1/2 cup roughly chopped fresh flat-leaf parsley
Carne Asada with a Spicy Annatto Sauce and Onion Cilantro Salsa
By garciamoss
1. For annatto sauce, in a saucepan, combine the the oil and annatto seeds
- For the Spicy Annatto Sauce:
- 1/4 cup annatto seeds
- 1 cup canola oil (you can use olive oil if you prefer)
- 6 to 8 chile de arbol (you can use 1 full tablespoon of red chile pepper flakes if arbol chiles are not available)
- 1 serrano pepper, sliced
- 4 to 6 cloves garlic, sliced
- 1/4 white onion
- 1 teaspoon cumin seeds
- 2 tablespoons fresh oregano or 1 teaspoon dried
- 1/4 cup cilantro
- Juice of 3 key limes or 1 large lime
- 3 tablespoons red wine vinegar
- Salt to taste
- For the Onion/Cilantro Salsa:
- 1 1/2 cups white onion, finely diced
- 1/3 cup cilantro, finely chopped
- 1 to 2 habanero pepper, sliced
- 1 teaspoon crushed chile pequin or red chile flakes
- 3/4 cup white vinegar
- 1/4 cup water
- 1/4 cup olive oil
- 1/3 teaspoon fresh cracked pepper
- Salt to taste
- 3 to 4 whole allspice, optional
- You will also need:
- 2 pounds round steak pounded thin or your favorite cut, sliced into 6 equal portions
- Granulated garlic
- Ground cumin
- More salt and pepper
- Oil for brushing on grates of grill
Pub-Style Burger Sauce {atk}
By garciamoss
Whisk all ingredients together in bowl
- 3/4 cup mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced fresh chives
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 3/4 teaspoon ground black pepper
Zucchini Tart With Gruyere Cheese and Herbs
By garciamoss
Preheat oven to 400F degrees
- 2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon herbes de provence (or Herbes De Napa)
- salt & freshly ground black pepper, to taste
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 tablespoons pesto sauce
- 2 eggs, beaten
- 1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
- 1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)
Slow-Roasted Pork Shoulder with Mustard and Sage
By garciamoss
Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side
- 1 skinless, bone-in pork shoulder (Boston butt; 5–6 lb.)
- Kosher salt and freshly ground black pepper
- 1/2 cup Dijon mustard
- 1/4 cup finely chopped fresh sage
- 2 tablespoons finely chopped fresh marjoram
- 4 cloves garlic finely chopped
Arrachera Borracha (Marinated Grilled Flank Steak)
By garciamoss
1. In a mortar or molcajete, add the garlic, onions, and serrano peppers
- For Marinade:
- 1/2 cup white onion, diced
- 8 to 10 cloves garlic, minced
- 4 serrano peppers, diced
- 1 tablespoon, plus 1 teaspoon salt separated
- Juice of 1 orange
- Juice of 1 lemon
- Juice of 1 lime
- 1/3 cup cilantro, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chile ancho powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon pepper
- 10 ounces Mexican beer
- You Will Also Need:
- 1 1/2 pound flank steak, filleted in half, so it's thin
- 1 cup radishes, diced
- 1 cup pickled red onions (see recipe: http://www.hispanickitchen.com/profiles/blogs/lime-pickled-red-onions)
- 1/3 cup cilantro, chopped
- 1/2 cup of your favorite salsa
- 1 lime, sliced into wedges
- 12 warm corn tortillas
Pork Chops Stuffed with Pine Nuts and Herbs
By garciamoss
A take on traditional pesto, the filling for these pork chops is amped up with sweet raisins and fresh herbs for a ...
- 6 center-cut, bone-in pork loin chops, 1-1/4 inches to 1-1/2 inches thick
- 1/2 cup fresh mint
- 1/2 cup fresh parsley
- 1/3 cup fresh tarragon
- 1/3 cup finely grated Pecorino Romano, about 1/4 ounce
- 5 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, peeled
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 3/4 cup pine nuts, toasted
- 1/3 cup golden raisins
- 1 tablespoon unsalted butter, cut into 6 pieces