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Recipes
Summer Squash Fritters with Garlic Dipping Sauce
By kishthecook
To make the dipping sauce, preheat the oven to 375°F
- 2 garlic heads, peeled
- Extra virgin olive oil
- 1 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup minced fresh chives
- 1 1/4 cups all purpose flour
- 6 ounces (3/4 cup) shredded white Cheddar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- 1 cup cold beer
- 1 cup grated zucchini
- 1 cup grated yellow squash
- 1 small onion, halved and thinly sliced
- 1/2 cup canola oil for frying
Mom's Guinness Beer Bread
By kishthecook
This doubles the recipe for the flour mixture
- To make 1 loaf:
- This is for 2 loaves: (save half for later!)
- 7 cups all-purpose flour
- 6 Tbsp. sugar
- 2 Tbsp. baking powder
- 3 tsp. salt
- 12 ounces Guiness Extra Stout
- handful caraway seeds
- 1/4 c pecan pieces
- 1/4 c (1 stick) melted butter
Pea, Pesto, and Arugula Soup
By kishthecook
Place all of the pesto ingredients in a blender or food processor and whiz up until you have a green, bubbly sauce,...
- A large handful of fresh basil leaves
- 1 clove garlic, peeled and roughly chopped
- A few tablespoons of pine nuts
- 4 tablespoons olive oil
- 1/4 cup (25 g) grated Parmesan cheese
- Salt and pepper
- 1 tablespoon olive oil
- 1 small onion, peeled and finely chopped
- 2 small zucchini, chopped
- 3 1/2 cups (875 ml) chicken or vegetable stock
- 1 package (1 pound/450 g) frozen peas
- A large handful of arugula
Beef Vindaloo Stew
By kishthecook
I created this recipe as a soul warming stew I could cook up during Rio’s trip to Sundance Film Festival in Park ...
- Coconut rice:
- Ingredients
- 1 1/2- 2 lbs chuck roast, trimmed of fat and cut into 2" cubes
- 1/4 cup coconut oil
- 4 TBS Vindaloo curry paste (or any curry paste you like)
- 1 onion sliced
- 1 TBS ginger garlic paste (make your own fresh, or in jars at asian or Indian markets)
- 1 TBS brown sugar
- 1 TBS garam masala or curry powder of choice
- 1 tsp salt
- 1 TBS malt vinegar
- 1/4 cup wine ( i like marsala)
- 2 cups broth (chicken or beef)
- 1 carrot sliced
- 1 potato cubed
- 1 sweet potato cubed
- 1 red bell pepper cut into chunks
- a handfull of mushrooms sliced
- optional1 fresh small chili (serrano or what ever you like) chopped -if you need more heat!
- 1/4 cup cilantro and fresh mint chopped
- 1 cup basmati rice
- 1 (14 oz) can light or regular coconut milk (about 1 1/2 cups)
- 1/2 cup water
Enlightened Eggplant Parmesean
By kishthecook
Preheat the broiler. Generously grease two baking sheets (preferably nonstick) with olive oil
- 1 1/4 cups fresh bread crumbs
- 1/4 cup finely grated Grana Padano or Parmesan cheese
- 4 medium eggplants (about 3 pounds), cut lengthwise into 1/4 to 1/2-inch-thick slices
- 1/4 cup olive oil, plus extra for the baking sheets and dish
- Salt and freshly ground black pepper
- 2 cups tomato Sauce, your own homemade sauce, or your favorite commercial brand
- 1 1/4 cups shredded mozzarella cheese
- 1 1/4 cups shaved Grana Padano or Parmesan cheese
Short Ribs Braised With Coffee And Ancho Chiles
By kishthecook
Position the oven rack to the center and preheat to 325 degrees F
- 5 dried ancho chiles (about 2 ounces)
- 1 1/2 cups boiling water
- 1 medium onion, peeled and quartered
- 1/4 cup finely chopped garlic (about 8 large cloves)
- 2 tablespoons dark brown sugar
- 2 teaspoons dried Mexican oregano
- 1/4 cup chicken stock
- 1/2 cup plus 2 tablespoon vegetable oil
- 6 pounds beef short ribs
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup all purpose flour
- Pinch of Emeril's Original Essence
- 1 tablespoon plus 1 teaspoon instant espresso
- 1 cup beef stock or store-bought low sodium beef broth
- 1 cinnamon stick
- 2 bay leaves
KISH’s B’AAAARRGH-B.Q. PIRATEY BONES
By kishthecook
Yummy Rummy BBQ ribs
- 4 (1 1/2 lb) racks pork baby back ribs
- lots of Mighty Dust, Danger Paste or any wicked rub you invent
- 1 large onion sliced into rings
- buckets of gaaaarrrlic (whole peeled cloves)
- black strap rum (3/4 bottle or so)
- 1/4-1/2 cup of any groovin’ bbq sauce you got layin around
- 1/4-1/2 cup Soy Vey teriyaki sauce
MIGHTY DUST:
By kishthecook
delicious to smear on ribs, steaks or each other
- 1/2 c paprika
- 1/4 c mocha coffee beans.. crushed
- 2 TBS ground coriander
- 2 TBS brown sugar
- 2 TBS hot dry mustard
- 1 TBS dry basil
- 1 TBS ground cumin
- 1/4 c red chili powder 3 TBS kosher salt
- 2 TBS garlic powder
- 2 TBS curry powder
- 1 TBS black pepper 1 TBS dry thyme
Sicilian Eggplant Relish Caponata
By kishthecook
1. Put cubed eggplant in a colander set in the sink
- 3 lbs (1.5 kg) eggplant, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (25 mL) salt
- 1/3 cup (75 mL) olive oil
- 4 stalks celery, trimmed, cut diagonally into 1/2-inch (1 cm) pieces, blanched
- 4 cloves garlic, minced
- 2 medium onions, thinly sliced
- 2 cups (500 mL) passata (puréed, sieved tomatoes) or canned Italian plum tomatoes, drained and chopped
- 1/2 cup (125 mL) large green olives, pitted and roughly chopped
- 1/2 cup (125 mL) black olives, pitted and roughly chopped
- 3 tbsp (45 mL) capers (preferably salt-packed, rinsed)
- 2 tbsp (25 mL) pine nuts, lightly toasted
- 2 tbsp (25 mL) currants, soaked in hot water for 15 minutes, drained and patted dry
- 2 tbsp (25 mL) granulated sugar
- 1/4 cup (50 mL) balsamic vinegar
- Salt and freshly ground black pepper
- 1/2 cup (125 mL) roughly chopped mint
- 1/2 cup (125 mL) roughly chopped basil
- Large baking sheet
Baked Ham with Sweet Bourbon-Mustard Glaze
By kishthecook
Combine the honey and molasses; heat in the microwave or in a pan on the stove top
- 1 cup honey
- 1/2 cup molasses
- 1/2 cup bourbon
- 1/4 cup orange juice
- 2 tablespoons Dijon mustard
- 1 ham half about 6 to 8 pounds -- fully cooked