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Recipes
Skillet Corn, Zucchini, & Tomatoes with Basil Oil
By garciamoss
This Skillet Corn, Zucchini, and Tomatoes with Basil Oil recipe is a great healthy side dish
- BASIL OIL:
- 1/2 cup basil
- 2 tablespoon olive oil
- Pinch of salt
- SKILLET CORN:
- 3 cloves garlic, minced
- 1/2 small red onion, diced
- 4 to 5 ears corn, shaved
- 1/4 small head red cabbage, thinly sliced
- 2 carrots, chopped
- 3 small zucchini, diced
- 2 cups cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
Tequila-Chipotle Shrimp Tostadas with Lime and Sour Cream
By garciamoss
In a shallow baking dish, combine 1 Tbs
- 1/3 cup plus 1 Tbs. olive oil
- 1/2 tsp. pure chipotle chile powder
- Kosher salt
- 1 lb. extra-large (26 to 30 per lb.) shrimp, peeled and deveined
- 3/4 cup sour cream
- 2 medium limes, 1 finely grated to yield 2 tsp. zest and squeezed to yield 1 Tbs. juice; the other cut into 4 wedges
- 1/2 tsp. honey
- 1/4 cup white tequila
- 8 5- to 6-inch corn tortillas
- 1 cup thinly sliced green cabbage
- 1 large firm-ripe Hass avocado, diced
- Chopped cilantro, for garnish (optional)
Steak with Mustard Butter
By garciamoss
Pat the steaks dry and rub them with the salt, chipotle powder, and cilantro
- For the Steak:
- Two 8-ounce rib-eye steaks
- 1/2 teaspoon hickory-smoked salt, sea salt, or Kosher salt
- 1/4 to 1/2 teaspoon chipotle chile powder
- 1 teaspoon finely chopped fresh cilantro or flat-leaf parsley
- Freshly ground black pepper
- Vegetable oil or clarified butter
- For the Mustard Butter:
- 2 tablespoons unsalted butter, at room temperature
- 2 teaspoons dry mustard powder
- 1 generous teaspoon Dijon mustard
Salted Caramel Pudding Parfaits
By garciamoss
Make Ahead Tips: The pudding can be refrigerated, covered, for up to 2 days
- For the pudding
- 1-1/2 cups heavy cream
- 3 Tbs. cornstarch
- 1 tsp. vanilla bean paste
- 1 cup plus 1 Tbs. sugar
- 3 cups whole milk, at room temperature
- 1/2 cup Caramel Sauce (recipe follows, and makes about 1 cup)
- 1-1/2 tsp. fleur de sel
- For the caramel sauce
- 1-1/3 cups sugar
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 4 Tbs. unsalted butter, cubed and chilled
- 1/2 tsp. kosher salt
No-Bake Icebox Cake
By garciamoss
Beat the cream until it holds stiff peaks: Combine the powdered sugar, vanilla, and salt with the cream in the ...
- Equipment:
- 3 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 pounds fruit, peeled and sliced, about 4 cups
- 25 to 30 graham crackers, from about 4 sleeves
- 2/3 cup chopped nuts or additional fruit, to garnish
- Stand mixer, hand mixer, or large whisk
- Spatula
- 9 x13-inch baking dish
- Plastic wrap
Spicy Singapore-Style Chicken Fried Rice
By garciamoss
What better way to use up leftover rice than to toss it into a flavorful stir fry! This Singapore-style fried rice ...
- 1 pound organic chicken breasts, tenderized (I use a rolling pin), cubed
- 2 organic garlic cloves, minced
- 1 inch organic ginger, grated
- 1 tablespoon organic canola oil
- 3 tablespoons roasted red chili paste
- 2 tablespoons fish sauce
- 1 1/2 tablespoons organic brown sugar
- 1 organic red pepper, diced
- 1 cup organic basil, julienned
- 2 organic carrots, peeled and diced
- 1 organic onion, diced
- 1 cup organic green beans, diced
- 2 cups day old organic brown rice
Plum Tarts with Honey and Black Pepper
By garciamoss
Preheat oven to 425°
- 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions
- 1 pound red plums, apricots, or peaches, pitted, cut into 1/2” wedges
- 1/4 cup sugar
- Freshly ground black pepper
- 1 tablespoon honey
- Flaky sea salt (such as Maldon)
Scotch Broth
By garciamoss
Place the barley in a small bowl with about 1 cup warm water
- 1 cup hulled barley
- 1 tablespoon raw apple cider vinegar
- 1/2 cup split peas
- 2 tablespoons butter
- 1 large lamb shank (purchase grass-fed lamb here)
- 1 large yellow onions, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 garlic cloves, peeled and sliced thin
- 1 1/2 teaspoons dried thyme
- 2 bay leaves
- 12 cups water, plus more for soaking the peas and barley
- 1 bunch kale
- 2 teaspoons unrefined sea salt
- ground black pepper, as needed
Zucchini Stuffed with Feta & Basil
By garciamoss
Feta and basil add terrific flavors to make this one of your favorite side dishes
- 10 small zucchini (yellow & green)
- 1 1/4 cups feta
- 1 bunch basil
- 1 pinch Espelette
- 1 teaspoon olive oil
- Salt and pepper
Cassata (Ricotta Cake)
By garciamoss
1. Heat oven to 350°. Grease and flour a 9″ cake pan; set aside
- Butter, for greasing pan
- 1 cup plus 2 tbsp. flour, sifted, plus more for pan
- 2/3 cup plus 3/4 cup sugar
- 1 tsp. orange zest
- 6 eggs
- 1 cup shelled pistachios
- 3 cups confectioners' sugar
- 1 egg white, lightly beaten
- 2 tbsp. Grand Marnier liqueur
- 1 lb. ricotta, drained overnight in a cheesecloth-lined strainer, or ricotta impastata
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 2 tbsp. plus 2 tsp. fresh lemon juice
- Whole candied fruits, such as oranges, apricots, and cherries, halved
- Candied citron, cut in strips