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Brigtsen's Oysters Bienville

Brigtsen's Oysters Bienville

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1. Cook bacon in a 10" skillet over medium-high heat until crisp, 2 minutes

  • 1 slice bacon, finely chopped
  • 1/3 cup sliced white mushrooms
  • 2 oz. ham, finely chopped
  • 6 tbsp. unsalted butter
  • 6 scallions, thinly sliced
  • 2 stalks celery, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 small green bell pepper, finely chopped
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • 1/2 tsp. cayenne pepper
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 3 oz. medium raw shrimp (about 7), finely chopped
  • 1 1/2 tbsp. dry sherry
  • 2/3 cup heavy cream
  • 1/3 cup milk
  • 1/3 cup flour
  • Coarse rock salt, for pan
  • 12 bluepoint oysters, on the half shell
  • Lemon wedges, for serving
4.5/5 (2 Votes)

Crème Fraîche Panna Cotta with Fresh Berries and Herbs

Crème Fraîche Panna Cotta with Fresh Berries and Herbs

By

Place 2 1/2 tablespoons of cold water in a small bowl

  • 1/4 ounce powdered gelatin (1 package)
  • 1 cup crème fraîche
  • 2 cups heavy cream
  • 1/2 cup buttermilk (preferably whole milk)
  • 1/3 cup turbinado sugar
  • 1 vanilla bean, split lengthwise, or 1 1/2 teaspoon vanilla extract
  • 1 cup fresh berries or fruit, hulled and sliced
  • 1 tablespoon fresh herbs, chopped or torn
  • Sugar to taste
4.4/5 (12 Votes)

Bistec Encebollado (Steak and Onions)

Bistec Encebollado (Steak and Onions)

By

1. Make the adobo by mixing together the garlic and onion powders, cumin and salt

  • 2 pounds skirt steak, trimmed of fat
  • 2 tablespoons minced garlic
  • Dash dried oregano leaves
  • 3 tablespoons adobo seasoning (equal parts garlic powder, onion powder, round cumin, and salt) divided
  • 2 large white onions, sliced into thin rings
  • 1/4 cup plus 3 tablespoons distilled white vinegar
  • 1 1/2 cups chicken stock or broth
  • 2 tablespoons unsalted butter, divided
  • olive oil
4.4/5 (5 Votes)

Giada’s Frittata with Asparagus, Tomato, and Fontina

Giada’s Frittata with Asparagus, Tomato, and Fontina

By

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend

  • 6 large eggs
  • 2 tablespoons whipping cream
  • 1/2 teaspoon salt, plus a pinch
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  • 1 tomato, seeded, diced
  • Salt
  • 3 ounces Fontina, diced
4.5/5 (27 Votes)

Easy Peanut Butter Fudge

Easy Peanut Butter Fudge

By

Combine the sugar, milk and butter in a large kettle and bring to a boil

  • 3 cups granulated sugar
  • 2/3 cup Evaporated Milk
  • 3/4 cup butter
  • 1 – 7 oz Jar Marshmallow Cream
  • 1 cup Peanut Butter
  • 1 Tea Spoon Vanilla
4.4/5 (33 Votes)

Pressed Sandwich with Roasted Eggplant

Pressed Sandwich with Roasted Eggplant

By

Preheat grill to medium-high

  • 2 medium eggplants
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons balsamic vinegar
  • 1 baguette
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1/4 pound mozzarella
  • 2 cups fresh basil leaves
4.7/5 (3 Votes)

Cashew Salmon with Apricot Couscous

Cashew Salmon with Apricot Couscous

By

Preheat grill to medium-high or position rack in upper third of oven and preheat broiler

  • 1/2 cup nonfat plain yogurt
  • 3 scallions, sliced, greens and whites separated
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped dried apricots
  • 1 tablespoon minced fresh ginger
  • 1 1/4 cups water
  • 1 cup whole-wheat couscous
  • 1 pound salmon fillet, preferably wild Pacific, skinned (see Note) and cut into 4 portions
  • 2 tablespoons chopped toasted cashews (see Note)
4.5/5 (2 Votes)

Vinegar Maple Pies

Vinegar Maple Pies

By

Well ahead of time, prepare two pie dishes with a single crust pastry and pre-bake according to recipe instructions

  • 1 quart water (or 3 cups, to shorten boiling time)
  • 2 eggs
  • 1 cup sugar
  • 3 heaping Tablespoons flour
  • Pinch of salt
  • 3 Tablespoons cold vinegar
  • 1 teaspoon maple extract (If you don’t have maple extract vanilla, lemon, or coconut extract will also work)
  • 1/4 tsp. cinnamon
4.4/5 (7 Votes)

Corn Fritters with Roasted Tomatoes

Corn Fritters with Roasted Tomatoes

By

Preheat oven to 375°

  • 4 ripe tomatoes, halved (about 1 pound)
  • 2 teaspoons olive oil, divided
  • 1/2 teaspoon black pepper, divided
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1 teaspoon baking powder
  • 1/3 cup fat-free milk
  • 1 egg, beaten
  • 1 1/2 cups fresh corn kernels (3 ears)
  • 1/3 cup finely chopped green onions
  • 1/4 teaspoon salt
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/2 garlic clove, minced
  • 1 teaspoon cold water
  • 4 cups loosely packed arugula
4.5/5 (2 Votes)

Indian Butter Chicken Masala

Indian Butter Chicken Masala

By

Heat the butter in a pan and add the minced onions

  • 250 gm of boneless chicken, cubed
  • 2 onions, minced
  • 1 tomato, pureed
  • 1 tbsp of tomato paste or sauce
  • 1 tbsp of butter, ghee, or oil
  • 1 tsp of minced garlic
  • 1 tsp of minced ginger
  • 2 tsp of coriander powder
  • 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
  • 1 tsp of garam masala or chicken masala
  • 1 large pinch of kasuri methi / dried fenugreek leaves
  • 1 cup of milk
  • 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
  • 1-2 tsp salt (adjust to taste)
  • 1/4 tsp of turmeric powder
  • 1 small bunch of coriander leaves / cilantro, for ganish
4.7/5 (16 Votes)