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Recipes
Chicken and Chorizo Paella
By garciamoss
1. Preheat oven to 350ºF
- 1 teaspoon saffron
- 6 cups chicken broth
- 3 ounces ground chorizo
- 1 1/2 pounds boneless, skinless chicken thighs, cut in 1-inch cubes
- 1/2 teaspoon sweet paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 Spanish onion, finely cut
- 5 garlic cloves, finely cut
- 2 pounds fresh tomatoes, peeled and seedless, cut in small pieces
- 1 medium red pepper, seedless, cut into small dice
- 1/2 teaspoon fresh rosemary
- 3 cups short grain rice, preferably arborio
- 5 ounces frozen peas
- 1 red pepper, cut in thin strips
Asian Chicken and Rice Noodle Salad
By garciamoss
Prepare a medium-high (400°F) gas or charcoal grill fire
- 1/2 cup distilled white vinegar
- 3 Tbs. granulated sugar
- 2 fresh long red chiles, stemmed and minced (about 1/4 cup)
- Kosher salt
- 2 medium carrots, coarsely grated
- 1 medium bulb fennel, trimmed (fronds reserved), cored, and thinly sliced
- 1 lb. boneless, skinless chicken thighs
- Canola oil for the grill
- Freshly ground black pepper
- 4 oz. thin rice noodles (vermicelli)
- 4 cups thinly sliced Napa cabbage (from 1/2 large head)
- 1 Tbs. Asian sesame oil; more to taste
Cajun Chicken Panini with Spicy Dipping Sauce
By garciamoss
Spicy, tender chicken, onion, and cheese make a delicious panini, but what elevates this dish is the cool, creamy j...
- 1/2 cup plain Greek yogurt, preferably low fat
- 1/4 cup sour cream
- 1/4 cup packed fresh cilantro sprigs
- 1/4 cup fresh lime juice (from 2 medium limes)
- 2 Tbs. packed light brown sugar
- 1 medium jalapeño, coarsely chopped with seeds
- Kosher salt and freshly ground white pepper
- 3 Tbs. olive oil; more for the bread
- 2 Tbs. Cajun seasoning
- 1-1/2 lb. thin-cut chicken breast
- 8 3/4-inch-thick slices sourdough bread
- 1 small sweet onion, halved and thinly sliced
- 4 oz. coarsely grated Monterey Jack (about 1-1/3 cups)
Alton Brown’s Pumpkin Puree recipe
By garciamoss
Heat the oven to 400 degrees F
- 1 (4 to 6-pound) baking pumpkin, rinsed and dried
- Kosher salt
Raw Vegan Chocolate & Peanut Butter Fudge
By garciamoss
Soak your dates in hot water for about 20 minutes to make them soft and sticky
- One cup coconut oil
- One cup unsalted crunchy peanut butter
- Two cups raw cacao
- One cup dates (pitted)
- One to two pinches of unrefined sea salt
Chocolate Soufflé Cookies
By garciamoss
Chocolatey and moist with a light, crisp exterior, this gluten-free cookie is an excellent showcase for high-qualit...
- 6 oz. bittersweet or semisweet chocolate, chopped
- 2 large egg whites, at room temperature
- 1/8 tsp. cream of tartar
- 1/2 tsp. pure vanilla extract
- 1/4 cup granulated sugar
- 3/4 cup finely chopped walnuts
Horizontal Tacos al Pastor
By garciamoss
Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt i...
- 1 cup pineapple juice
- 1/4 cup vegetable oil, plus more for cooking
- One 1-ounce package achiote paste
- 1 tablespoon adobo sauce
- 4 chipotles in adobo sauce
- 1 clove garlic
- Pinch kosher salt
- 2 pounds boneless pork butt, sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips
- 12 fresh 6-inch white corn tortillas
- 1 yellow onion, 1/4-inch dice
- 1 fresh pineapple, peeled, cored, 1/2-inch dice
- 1/4 cup fresh cilantro leaves
- Cotija cheese, crumbled, for serving
- Salsa, for serving
Make Your Own Electrolyte Energy Drink
By garciamoss
We’ve been led to believe by certain companies that we need an extra-special drink to recover from some sweat
- Lay-Low Recipe
- You will need…
- 1/4 cup of freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 to 2 cups fresh water, depending on how strong you want the flavor
- 1/8 teaspoon of sea salt
- 2 tablespoons natural sugar or honey, to taste
- Bright ‘n Early Recipe
- You will need…
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup freshly squeezed orange juice
- 1 1/2 to 2 cups of fresh water
- 1/8 teaspoon of sea salt
- 2 tablespoons natural sugar or honey, to taste
- Sweet and Smooth-ie recipe
- You will need…
- 3 cups of coconut water
- 1 cup of strawberries
- 1 cup of fresh water
- 1 cup of ice
- 1/8 teaspoon of sea salt
- 2 tablespoons natural sugar or honey, to taste
Ramp Kimchi
By garciamoss
Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs
- 1 pound ramps
- 4 large garlic cloves, finely grated
- 3 tablespoons gochujang (Korean hot pepper paste)
- 3 tablespoons sugar
- 4 teaspoons kosher salt
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons finely grated peeled ginger
- 1/2 large head Napa cabbage, cut into 1" pieces (about 6 cups)
- 1/2 medium daikon (Japanese white radish), peeled, halved lengthwise, thinly sliced into half-moons (about 1 1/2 cups)
Bourbon–Sea Salt Caramels
By garciamoss
A candy thermometer Lightly coat an 8x8” baking pan with nonstick spray and line with parchment paper, leaving a...
- Nonstick vegetable oil spray
- 2 cups sugar
- 1/2 cup light corn syrup
- 1 14-oz. can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 2 tablespoons bourbon
- 1/2 teaspoon kosher salt
- Flaky sea salt (such as Maldon)