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Recipes
Elvis Presley's Favorite Whipping Cream Pound Cake
By Maverick19
1. Butter and flour a 10 inch tube or bundt pan
- 3 cups sugar
- 1/2 lb butter, room temperature
- 7 eggs, room temperature
- 3 cups cake flour
- 1 cup whipping cream (heavy cream)
- 2 tsp vanilla extract
Marshmallow Fluff
By Maverick19
This recipe will yield 2 1/2 cups
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 1/4 cup water
- 1/8 tsp kosher salt
- 2 large egg whites, room temperature
- 1/4 tsp cream of tartar
- 1 1/2 tsp vanilla extract
Kale and Tofu with Miso Dressing
By Maverick19
This recipe makes a LARGE bowl of salad
- Marinade for Tofu:
- 1 large block of tofu, cut into bite size pieces
- 1 head kale, cleaned and chopped/torn into bite size pieces
- 3 Tbsp lemon juice
- 3 Tbsp miso paste
- 2 cloves garlic, crushed
- 1/4 cup nutritional yeast OR grated parmesan cheese
- 2-3 Tbsp lemon juice
- 2-3 Tbsp miso
- 2 cloves garlic, crushed
Aioli Sauce - (Silver Palate)
By Maverick19
1. Puree garlic in a food processor or blender
- 8 to 10 garlic cloves, peeled
- 2 egg yolks, room temp
- salt and fresh ground white pepper to taste
- juice of 1 lemon
- 1 tsp dijon mustard
- 1 1/2 cups oil (half peanut, half olive) at room temp
Braised Short Ribs
By Maverick19
This is the recipe of Musso & Frank, one of the oldest restaurants in Hollywood
- 6 lbs beef short ribs
- oil
- salt and pepper
- flour
- 1 large onion, chopped
- 1 large carrot, sliced
- 2 stalks celery, chopped
- 1 (8oz) can tomato sauce
Cannellini Beans with Tomatoes and Guanciale (or Pancetta)
By Maverick19
Use dry cannellini beans and soak them overnight
- 2 cups dried cannellini beans (3/4 lb), soaked overnight and drained
- 1 small onion, halved, plus
- 1 large onion, finely chopped
- kosher salt
- 1 Tbsp extra virgin olive oil
- 1/2 lb guanciale or pancetta, finely chopped
- 3 garlic cloves, thinly sliced
- 3 dried hot red chiles
- 1 tsp rosemary, finely chopped
- 1 tsp sage, finely chopped
- one 28 oz can peeled whole italian tomatoes in puree, crushed by hand
- 1 tsp marjoram, finely chopped
- fresh ground pepper
Brussels Sprouts with Prosciutto and Juniper
By Maverick19
Recipe from Chef April Bloomfield of NYC's, The Breslin
- 1/2 cup extra virgin olive oil
- 8 large garlic cloves, halved lengthwise
- 6 thin slices of prosciutto (3 oz), torn in half crosswise
- 1 3/4 pounds brussels sprouts, halved lengthwise or quartered in large
- flaky sea salt, such as Maldon
- 2 Tbsp fresh lemon juice
- generous pinch of crushed red pepper
- 8 juniper berries, crushed and minced
- 1 tsp finely chopped thyme
- lemon wedges for serving
Lemon Chicken
By Maverick19
1. Place chicken breasts, skin side up, in an 8 inch square baking dish
- 4 chicken breast halves with bone in
- 1 small onion, chopped
- 2 Tbsp fresh dill, chopped
- 1 tsp grated lemon rind
- 1/4 tsp ground nutmeg
- 3 Tbsp fresh lemon juice
Roasted Garlic
By Maverick19
Recipe courtesy of Alex Guarnaschelli
- 4 medium heads garlic (about 12 oz total), halved crosswise
- 1/4 cup extra virgin olive oil
- flaky sea salt (Maldon)
- 1 Tbsp canola oil
- splash of red wine vinegar
Cascabel Chile Salsa
By Maverick19
1. Place the water and salt in a 2 quart saucepan and bring to a boil over medium-high heat
- 4 cups water
- 2 tsp sea salt
- 3 large roma tomatoes
- 2 medium tomatillos, husked and washed
- 12 dried cascabel chiles
- 1 small dried chipotle or morita chile
- 3 large cloves garlic
- 1/4 cup diced white onion