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Recipes
Fennel Salad with Bread Crumbs, Walnuts and Anchovy Vinaigrette
By jacobwaynesmith
1. Preheat the oven to 400°
- 2 cups torn country loaf bread
- 1/3 cup extra-virgin olive oil, divided
- Salt, to taste
- 1/2 cup walnuts
- 5 anchovy fillets packed in oil, drained, finely chopped
- 1 large garlic clove, minced
- 3 tablespoons sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 2 ounces Parmesan cheese, broken into small chunks
- 2 fennel bulbs, thinly sliced using a mandoline, stalks thinly sliced
- 3 tablespoons white wine vinegar
- 3 tablespoons fresh lemon juice
- 1/4 cup packed fennel fronds (optional)
- 1/4 cup fresh mint leaves, torn
- 2 tablespoons finely chopped chives
- Zest of 1 lemon
- Crushed red pepper flakes, to taste
Slow-Cooker Chili Chicken Tacos
By jacobwaynesmith
In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper
- 2 pounds boneless, skinless chicken thighs (about 6)
- 4 garlic cloves, thinly sliced
- 1/2 cup prepared tomato salsa, plus more for serving (optional)
- 1 to 2 tablespoons chopped canned chipotle chiles in adobo
- 1 tablespoon chili powder
- Coarse salt and ground pepper
- 8 hard corn taco shells
- For Serving
- Cilantro (optional)
- Shredded cheese (optional)
- Lime wedges (optional)
- Sour cream (optional)
Tres Leche Cake
By jacobwaynesmith
The directions call for a stand mixer, which makes this ten times easier, but is not strictly necessary
- For the cake:
- Vegetable oil
- 6 3/4 ounces cake flour, plus extra for pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces unsalted butter, room temperature
- 8 ounces sugar
- 5 whole eggs
- 1 1/2 teaspoons vanilla extract
- For the glaze:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
- For the topping:
- 2 cups heavy cream
- 8 ounces sugar
- 1 teaspoon vanilla extract
Kale and Burrata Bruschetta
By jacobwaynesmith
If tracking down burrata proves to be a problem for you, fresh mozzarella works well as a substitute
- 1 rustic baguette, sliced diagonally to form long slices
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 cloves of garlic, peeled
- 1 bunch of curly kale, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 16 ounces of burrata
Roberta's Pizza Dough
By jacobwaynesmith
In a large mixing bowl, combine flours and salt
- 153 grams 00 flour (1 cup plus 1 tablespoon)
- 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
- 8 grams fine sea salt (1 teaspoon)
- 200 grams warm water (about 1 cup)
- 2 grams active dry yeast (3/4 teaspoon)
- 4 grams extra-virgin olive oil (1 teaspoon)
Chorizo Stuffed Cabbage Rolls
By jacobwaynesmith
Sauté ground meat, chorizo and onions together until completely cooked (10-15 minutes)
- 6 oz. Cacique® Beef chorizo or Cacique® Pork chorizo
- 1 lb. ground beef or pork
- 1 onion, chopped
- 1 tablespoon oil
- 1 cup rice, uncooked
- 2 eggs, well beaten
- 1 head green cabbage
- 2 –3 tablespoons flour
- A pinch of paprika (optional)
- 1/2 cup Irish beer or stout
- Chicken broth or water
Pasta Bake
By jacobwaynesmith
Bring a large pot of water to a boil and salt the water
- 1 pound small shell pasta
- 2 tablespoons extra-virgin olive oil
- 3 large cloves garlic
- 1/2 small to medium yellow onion
- 1 (28-ounce) can crushed Italian tomatoes, any brand
- 1 cup store bought basil pesto sauce
- 1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
- 1/4 pound fresh mozzarella
- Breadcrumbs
- Salt and pepper