Menu Enter a recipe name, ingredient, keyword...

Garciamoss' profile page

Recipes

Artichoke Crostini

Artichoke Crostini

By

1. Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high

  • 8 1/2 "-thick slices ciabatta or another peasant-style bread
  • Extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1/2 cup mascarpone
  • 1 6 1/2oz. jar marinated artichoke hearts
  • 2 tbsp. finely chopped chives
  • 2 oz. parmesan, shaved thin with a peeler
  • Freshly ground black pepper, to taste
4.4/5 (10 Votes)

Salmon Teriyaki

Salmon Teriyaki

By

In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled

  • 3/4 cup soy sauce
  • 3/4 cup mirin
  • 6 tablespoons sake
  • 1/4 cup sugar
  • 6 (4-ounce) skin-on salmon filets
  • 1 scallion, green part only, cut into 2-inch lengths and thinly sliced lengthwise
  • 2 teaspoons toasted sesame seeds
4.5/5 (11 Votes)

Skillet Orzo with Fish and Herbs

Skillet Orzo with Fish and Herbs

By

1. Preheat oven to 350°

  • 2 tablespoons butter
  • 3/4 cup sliced green onions (about 5 onions), divided
  • 4 teaspoons pressed garlic cloves (about 3 cloves), divided
  • 4 cups vegetable broth
  • 2 cups orzo pasta
  • 1/2 cup drained sun-dried tomatoes in oil, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups loosely packed fresh flat-leaf parsley, chopped and divided
  • 4 (4-oz.) skinless flaky white fish fillets (such as cod)
  • 1 teaspoon lemon zest
  • 1 tablespoon extra virgin olive oil
  • Lemon halves
4.2/5 (6 Votes)

Beer-Braised Carnitas

Beer-Braised Carnitas

By

Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, ab...

  • 2 dried New Mexico or guajillo chiles
  • 4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2-inch pieces
  • 12 ounces lager (such as Modelo Especial or Budweiser)
  • 4 garlic cloves, lightly crushed
  • 4 teaspoons kosher salt
4.5/5 (12 Votes)

Dan Leader's 4-Hour Baguette

Dan Leader's 4-Hour Baguette

By

Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes

  • 1 1/2 cups (12 ounces) tap water, heated to 115° F
  • 1 teaspoon (1/8 ounce) active dry yeast
  • 3 1/4 cups (14 2/3 ounces) all-purpose flour
  • 3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)
  • Canola oil, for greasing bowl
  • 1/2 cup ice cubes
4.6/5 (11 Votes)

Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette

Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette

By

A bold and briny vinaigrette acts as both marinade and sauce for beefy grilled steak

  • 3 Tbs. red wine vinegar
  • 2 medium cloves garlic, minced
  • 1 Tbs. Dijon mustard
  • 1/2 tsp. anchovy paste
  • 1/2 cup extra-virgin olive oil
  • 2 Denver steaks (about 8 oz. each)
  • Kosher salt and coarsely ground black pepper
  • 1-1/2 lb. firm-ripe tomatoes (about 3 large), sliced 1/2 inch thick
  • 2 Tbs. capers, rinsed and drained
  • 1 Tbs. chopped fresh flat-leaf parsley
4.3/5 (8 Votes)

Classic Whoopie Pies

Classic Whoopie Pies

By

Classic whoopie pies combine a creamy filling sandwiched between cakey chocolate cookies

  • Cookies:
  • 1/3 cup canola oil
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole-wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup nonfat milk
  • Filling:
  • 1/2 cup cold water
  • 2 teaspoons unflavored gelatin
  • 1 cup whipping cream
  • 2/3 cup nonfat plain yogurt
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
4.4/5 (20 Votes)

Vegan Puttanesca Panzarottis

Vegan Puttanesca Panzarottis

By

Prepare the sauce by squeezing each peeled tomato over a bowl to remove the juice and seeds

  • 1-28 oz. can whole peeled tomatoes
  • 2 Tbs. fresh parsley, chopped
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1 batch prepared gluten-free pizza dough
  • Brown rice flour, for dusting
  • 1 cup vegan mozzarella shreds
  • 2 Tbs. capers
  • 2 Tbs. Kalamata olives, chopped
  • 1/2 cup fresh spinach, shredded
  • Vegan grated parmesan
  • Canola oil, for frying
4.9/5 (7 Votes)

Spinach & Potato Torta

Spinach & Potato Torta

By

Mash the spinach with the salt until it goes limp and the juices are extracted

  • Ingredients for the dip:
  • 1 cup spinach
  • 2 tsps. salt
  • 1 potato, diced
  • cooking oil
  • cloves garlic
  • 1/4 about 1/4 c. cooked meat (optional)
  • 4 eggs
  • 1 tbsp. light soy sauce
  • 2 tbsps. rice vinegar
  • 1 tbsp. brown sugar
  • 1 " x 1" piece of ginger, cut into shreds
  • 1 tsp. chilli shreds
  • 1/2 tsp. sesame oil
4.3/5 (14 Votes)

Japanese Chicken-Scallion Rice Bowl

Japanese Chicken-Scallion Rice Bowl

By

Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice

  • 1 1/2 cups instant brown rice
  • 1 cup reduced-sodium chicken broth
  • 1 1/2 tablespoons sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon mirin, (see Ingredient note)
  • 2 large egg whites
  • 1 large egg
  • 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 6 scallions, trimmed and thinly sliced
4.5/5 (19 Votes)