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Recipes
Shrimp Creole
By garciamoss
If not purchased already peeled and deveined, peel and devein the shrimp and pat them dry with paper towels
- 1 pound of medium shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1 tablespoon of unsalted butter
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 stalk of celery, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon of cayenne pepper
- 1 tablespoon minced garlic
- 1 bay leaf
- 1 28-ounce can of crushed tomatoes, not drained
- 1 tablespoon of all-purpose flour
- 3 tablespoons of chicken broth (or shrimp broth, if you can find it/make it!)
- 1/2 teaspoon of Cajun or Creole seasoning, to taste
- Couple dashes of Worcestershire sauce
- Couple dashes of hot sauce, to taste
- 1 green onion, sliced
- 1 tablespoon fresh parsley, chopped
- Cooked rice
Smoky Little Devils
By garciamoss
These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part o...
- For the hummus:
- 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
- 2 large cloves garlic
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons spicy brown mustard, or to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon salt (optional; we do not use it)
- 1 cup chopped green onions (4 to 5)
- 2 teaspoons Dijon mustard, or to taste
- Zest of 1 lemon
- 1 1/2 to 2 additional tablespoons fresh lemon juice, to taste
- 1/2 teaspoon ground turmeric
- For the Devils:
- 12 small red potatoes (roughly the size of large walnuts or small clementines)
- Pinch of smoked paprika, for garnish
- 1 green onion, finely sliced, for garnish
- Baby kale leaves, for garnish (optional)
Crème Brûlée Cookies
By garciamoss
Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake
- 3 cups (13-1/2 oz.) unbleached all-purpose flour
- 2 tsp. baking powder
- 1 tsp. table salt
- 8 oz. (1 cup) unsalted butter, softened
- 1-1/2 cups plus 1/3 cup granulated sugar
- Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
- 2 large eggs plus 2 large egg yolks
Barbeque Chicken Quesadillas
By garciamoss
1. Preheat the oven to 200°F
- Accompaniments:
- Four 10-inch-diameter flour tortillas
- 3 cups grated Monterey Jack cheese
- 2 cups (10 ounces) coarsely shredded roast chicken
- 1 red Fresno chile, finely chopped
- 1 green jalapeño chile, very thinly sliced into rounds (optional)
- 1/2 cup cilantro leaves, plus more for garnish
- 1/2 cup purchased barbeque sauce
- Guacamole, sour cream or Greek yogurt, lime wedges
Brad's Prevention Tonic
By garciamoss
Ginger and turmeric have anti-inflammatory powers, the juices deliver vitamin C, and staying hydrated is always a g...
- 1 2" piece peeled ginger
- 1 1" piece peeled turmeric (optional)
- 1 sprig mint, lightly bruised
- 1 sprig tarragon, lightly bruised
- 2 tablespoons (or more) fresh lemon juice
- 1 full dropper Quantum Cold & Flu Liquid Extract (about 1/4 tsp.)
- 1 full dropper elderberry liquid extract (about 1/4 tsp.)
- Splash of unsweetened cranberry juice (not from concentrate)
- Pinch of cayenne pepper
Pomegranate Meringue Rose Tart
By garciamoss
Layer a pistachio shortbread crust with chocolate ganache and top with pomegranate rose meringue - perfect mix of f
- FOR THE CRUST
- 3/4 cup pistachios
- 1/4 cup sugar
- 1 1/2 cups flour
- 1 stick unsalted butter, cubed and chilled
- 1 egg yolk
- 1/4 cup cold water
- GANACHE
- 12 ounces high-quality white chocolate, finely chopped
- 1/2 cup orange juice
- 1/8 teaspoons rose water
- MERINGUE
- 1 cup sugar
- 1/2 cup pomegranate juice
- 1 teaspoon cornstarch
- 1/2 teaspoon cream of tartar
- 4 egg whites
- 20 drops red food coloring (optional)
25 Ways To Naturally Clean With Salt
By garciamoss
Shine metal with equal parts salt, flour, and vinegar
- salt
Baked Shrimp Scampi
By garciamoss
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Steak Diane
By garciamoss
Classically made with filet mignon, this version of steak Diane uses less pricey flank steak
- 1 1-1/2-lb. flank steak
- Kosher salt and freshly ground black pepper
- 2 tsp. peanut or vegetable oil
- 3 Tbs. finely chopped shallot
- 3 Tbs. medium sherry, such as amontillado
- 2 Tbs. Cognac
- 2 tsp. Worcestershire sauce
- 2 Tbs. lower-salt chicken broth
- 2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
- 3 Tbs. thinly sliced fresh chives
- 2 Tbs. finely chopped flat-leaf parsley
- 1/2 tsp. fresh lemon juice, more to taste
Buttery Garlic Herb Knots
By garciamoss
Prepare the recipe for Simple Pizza Dough
- SIMPLE PIZZA DOUGH:
- 1/2 recipe Simple Pizza Dough, recipe follows
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 2 tablespoons fresh thyme leaves, minced
- 2 tablespoons fresh rosemary leaves, minced
- 3/4 cup grated Parmesan, divided
- 10 cloves garlic, grated
- Bench flour
- 2 teaspoons kosher salt
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray