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Recipes
Pumpkin Streusel Donuts
By vealam
Preheat oven to 375 degree F
- For the donuts:
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup pumpkin puree (not pie filling)
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 tsp ground cinnamon
- For the streusel:
- 1/2 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
- 2 Tbsp unsalted butter, melted
- For the glaze:
- 1 cup powdered sugar
- 1-2 Tbsp milk
- 1 tsp cinnamon
Award Winning Soft Chocolate Chip Cookies
By vealam
Preheat oven to 350 degrees F (175 degrees C)
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- 2 cups chopped walnuts (optional)
Grilled Oysters with Chorizo Butter
By vealam
In a skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until lightly browned, 8 minutes
- 4 ounces fresh Mexican chorizo, casings removed
- 1 1/2 sticks unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons fresh lime juice
- Salt
- 18 Louisiana or other medium to large oysters, scrubbed
- Cilantro leaves and finely grated lime zest, for garnish
Touchdown Chili
By vealam
Place the ancho and guajillo chiles in a small saucepot and cover with the stock
- TOPPINGS:
- 3 dried ancho chiles, stemmed and seeded
- 2 dried guajillo or pasilla chiles, stemmed and seeded
- 3 cups beef stock
- 1 tablespoon vegetable or olive oil
- 1 pound fresh Mexican chorizo, casings removed or 1/3 pound center-cut bacon, finely chopped
- 1 1/2 pounds ground beef chuck (ask butcher for a coarse grind)
- Kosher salt and coarse black pepper
- 1/4 cup Worcestershire sauce
- 1 tablespoon coriander (about a palmful)
- 1 tablespoon cumin (about a palmful)
- 1 1/2 teaspoons Mexican oregano (about 1/2 palmful)
- 1/4 teaspoon ground cloves
- Pinch cinnamon
- 4 cloves garlic, chopped
- 1 fresh red Fresno or jalapeno chile, seeded and chopped, or sliced with seeds for extra heat
- 1 large onion, chopped
- 12 ounces dark lager beer, such as Negra Modelo
- 3 tablespoons masa harina or corn meal
- 1 tablespoon honey
- Cilantro leaves
- Manchego or Monterey Jack cheese, shredded
- Lime wedges
- Minced raw onions
- Pepitas
- Pickled sliced jalapenos or chopped giardiniera mix
- Sour cream
- Crushed tortilla or other chips, such as Fritos
Cheesy Potato, Egg and Ham Breakfast Casserole
By vealam
Preheat the oven to 350 degrees
- 1 large russet potato, baked and cooled
- 1/4 - 1/2 cup shredded sharp cheddar cheese
- 1 cup ham, diced small
- 1/4 cup very finely sliced green onions
- 8 eggs, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Coconut Pound Cake
By vealam
Preheat oven to 350 degrees F
- Coconut Glaze:
- 1 cup butter
- 1 3/4 cups sugar
- 3 eggs
- 1/2 teaspoon vanilla
- 2 teaspoons coconut extract
- 3/4 cup buttermilk
- 1 cup sweetened shredded coconut
- 2 1/2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
Red Velvet Cheesecake Cake
By vealam
1. Prepare the CHEESECAKE layer: Preheat oven to 325 degrees F
- CHEESECAKE:
- Two (8-ounce) packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- RED VELVET CAKE:
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated white sugar
- 3 tablespoons unsweetened cocoa powder (not Dutch process)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups vegetable or canola oil
- 1 cup buttermilk
- 1/4 cup (two 1-ounce bottles) red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- CREAM CHEESE FROSTING:
- 2 1/2 cups powdered sugar, sifted lightly to remove any lumps
- Two (8-ounce) packages cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
Chorizo Manchego Pizza
By vealam
Instructions ** Cured chorizo sausage is not fresh sausage
- Pizza Dough (via Jim Lahey) OR use store-bought:
- 500 grams (17 1/2 ounces or about 3 3/4 unsifted cups) all-purpose flour, plus more for shaping the dough
- 1 gram (1/4 teaspoon) active dry yeast
- 16 grams (2 teaspoons) fine sea salt
- 350 grams (1 1/2 cups) water
- Pizza Sauce (or use store-bought):
- 2 Tbsp. butter
- 2 cloves garlic, minced
- 1 28-oz. can good plum tomatoes
- 1 tsp. ground oregano
- 1 tsp. dried basil
- 1 tsp. fine salt
- Freshly ground pepper
- Caramelized Onions:
- 1 large red onion, sliced
- 2 Tbsp. olive oil
- 1 tsp. white sugar
- 1 tsp. balsamic vinegar
- Pizza Toppings:
- 10 inch piece of cured Spanish-style chorizo sausage, pulled apart in to small chunks (** See note below)
- 2 cups grated Manchego cheese, plus more shaved for the garnish
- Fresh baby arugula, for garnish
Sticky Honey Lime Chicken Thighs
By vealam
Directions: Sprinkle the chicken all over with salt and pepper
- 1.5 lbs bone-in skin-on chicken thighs (I had 4)
- 1 tbsp sriracha
- 2 tbsp honey
- zest of 1 lime
- juice of 1 lime
- salt and pepper
Soft Granola Bars
By vealam
Toss the oats, crushed pretzels, and salted peanut halves together in a large bowl
- 2 cups rolled oats
- 2 cups twisted pretzels, crushed down to about 1 heaping cup
- 1/2 cup salted peanut halves
- 1 cup peanut butter (more as needed)
- 1/2 cup honey (more as needed)
- 1 teaspoon vanilla