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Recipes
Key Lime Pie with Chocolate-Almond Crust
By vealam
MAKE THE CRUST Preheat the oven to 375° and butter a 10-inch glass pie plate
- CRUST:
- 6 tablespoons unsalted butter, melted, plus more for greasing
- 1 cup chocolate graham cracker crumbs (from 9 whole crackers)
- 1/2 cup finely ground almonds
- 1/3 cup sugar
- FILLING:
- 1 1/4 cups fresh lime juice, preferably key lime juice (from 25 key limes)
- 1 teaspoon finely grated lime zest
- Two 14-ounce cans sweetened condensed milk
- 2 large eggs at room temperature, lightly beaten
- WHIPPED CREAM:
- 1/2 cup cold heavy cream
- 1/2 cup cold sour cream
- 2 teaspoons sugar
- Key lime slices, for garnish (optional)
Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette
By vealam
Preheat the oven to 450 degrees F
- 1 1/2 pounds Brussels sprouts, halved
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 8 ounces slab bacon, cut into lardoons
- 1/2 cup walnuts, coarsely chopped
- 2 cloves garlic, sliced
- 2 shallots, sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon grainy mustard
Cherry Pie Crumble Bars
By vealam
Preheat oven to 375 degrees
- for the crust:
- 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
- for the filling:
- 3 cups pitted cherries
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon coarse salt
Creamy Queso with Chorizo
By vealam
by Josef Canteno
- 1 tablespoon vegetable oil
- 6 ounces fresh chorizo, casings removed
- 2 1/2 cups half-and-half
- 8 ounces Velveeta cheese, cut into cubes
- 8 ounces Monterey Jack cheese, grated
- 8 ounces sharp cheddar, grated
- 2 tablespoons chopped canned chipotle chiles in adobo
- 1 1/4 teaspoon kosher salt
- 3/4 teaspoon ancho chile powder
- 3/4 teaspoon chipotle chile powder
- 2 ounces crumbled Cotija cheese or queso fresco
Juicy Cuban Pulled Pork
By vealam
Using a mortar and pestle, crush cumin seeds until finely ground
- 1 teaspoon cumin seeds
- 3-4 cloves garlic, cut in half
- 1 tablespoon minced fresh oregano
- 1/2 teaspoon ground oregano
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon + 2 teaspoons olive oil, divided
- 3/4 cup fresh squeezed citrus juice, half from oranges and half from limes
- 3 1/2 pound fresh, uncured ham steak (also referred to as fresh picnic ham or leg steak) or you can use a pork shoulder roast if that’s all you can get your hands on
Blackened Broccoli Pasta with Charred Lemon and Goat Cheese
By vealam
Preheat the oven to 450 degrees F
- 2 stalks of broccoli
- 4 tablespoons olive oil
- 2 teaspoons cajun seasoning
- 1 teaspoon garlic powder
- 4 lemons, sliced in half
- 1/2 pound bucatini pasta
- 6 tablespoons butter (I like using salted for this)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2/3 cup white wine
- 3 tablespoons freshly chopped herbs (parsley, basil, thyme - your fave!)
- 8 ounces goat cheese (chevre), softened
Chocolate Banana Crumb Cake
By vealam
Preheat the oven to 350°F
- For the streusel topping:
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 extra-large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mashed bananas (3 to 4 very ripe bananas) (see Recipe Note)
- 1/4 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup light brown sugar, lightly packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 6 ounces bittersweet chocolate, chopped
- 3 tablespoons sliced blanched almonds
Creamy Squash Soup with Chorizo & Manchego
By vealam
Heat a pot over medium heat and add the diced chorizo, cook stirring until some of the fat has rendered out and the...
- 1/2 cup diced Spanish chorizo
- 1 cup diced onion, from 1 small onion
- 1 1/2 lbs carnival or acorn squash, peeled and diced
- 2 small potatoes, peeled and diced (about 1 1/2 cups)
- 2 cloves garlic
- 1/4 cup dry sherry
- 4 cups chicken stock
- 1/4 cup grated manchego cheese, plus more for garnish
- 1 tablespoon sherry vinegar
- 1/4 cup heavy cream
- salt and pepper
- 1/4 cup sliced almonds
- 1 tablespoon olive oil
- parsley
Blueberry Pie Bars
By vealam
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside
- Crust and Crumble Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 cups all-purpose flour
- pinch salt, optional and to taste
- Filling:
- 1 large egg
- heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- Blueberry Layer:
- 12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn't thaw)
- 1/3 cup granulated sugar (or 1/2 cup if berries are sour)
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Italian Kale and Sausage Stuffing
By vealam
Place sliced bread in a shallow baking dish or bowl, and drizzle with milk to saturate
- 3/4 pound ciabatta bread, sliced 1/2-inch thick
- 1 1/2 cups whole milk
- 2 pounds mild Italian sausage, casings removed
- 1 medium onion, chopped
- 1/2 cup finely chopped celery
- 1 cup chopped fresh parsley
- 3 cloves garlic, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 1/2 pounds kale, ribs removed and leaves coarsely chopped
- 1 1/4 cups grated Parmesan cheese*
- 2 tablespoons chopped fresh basil (or 1 1/2 teaspoons dried)
- 1 teaspoon chopped fresh sage (or 1/4 teaspoon dried)
- 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried)