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Recipes
Chiles Rellenos
By vealam
For the salsa: Heat the broiler to high and arrange a rack in the upper third of the oven
- 1 pound Roma tomatoes, cored and halved
- 1/2 medium white onion, cut into 1/2-inch slices
- 2 medium garlic cloves, peeled and smashed
- 1 medium serrano chile, stemmed
- 1 teaspoon freshly squeezed lime juice, plus more as needed
- 1 teaspoon kosher salt, plus more as needed
- 4 medium poblano chiles (about 1 pound)
- Freshly ground black pepper
- 3 cups shredded Monterey Jack cheese (about 8 ounces)
- 4 large eggs, separated and at room temperature (see “Game plan” note above)
- 1/2 teaspoon kosher salt, plus more as needed
- 1 cup vegetable or canola oil
Coconut Key Lime Cake
By vealam
Spray 3 nine inch pans with baking spray
- Coconut Key Lime Cake
- 3 cups cake flour, sifted (12 oz.)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4 cups sugar
- 2/3 cup butter, softened
- 3/4 cup coconut water
- 1/4 cup Key lime juice
- 1 teaspoon vanilla
- 6 egg whites
- Coconut Key Lime Seven Minute Frosting
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 tablespoons coconut water
- 3 tablespoons Key lime juice
- 2 egg whites
- 1 1/2 teaspoons vanilla
- 2 1/2 to 3 cups shredded sweetened coconut
Triple Berry Kahlua Crisp with Double the Crumble
By vealam
Preheat the oven to 375 degrees F
- Crisp:
- 2 cups fresh strawberries, quartered
- 2 cups fresh blueberries
- 1 1/2 cups fresh blackberries
- 2-4 tablespoons kahlua, depending on your taste
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1/2 a lemon, zested
- 2 cups old fashioned rolled oats (use gluten free if needed)
- 6 tablespoons flour (use gluten free if needed)
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- vanilla bean ice cream, for serving
Snapper Crudo with Chiles and Sesame
By vealam
by Travis Lett
- 2 Fresno chiles or jalapeños, seeded, chopped
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt
- 8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced
- Fresh cilantro leaves (for serving)
- Extra-virgin olive oil (for serving)
- 1 teaspoon toasted sesame seeds
- Flaky sea salt (such as Maldon)
Easy Caramel Sauce
By vealam
Mix all ingredients in a medium saucepan over medium-low to medium heat
- 1 cup Brown Sugar
- 1/2 stick Butter (4 Tablespoons)
- 1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
- 1 Tablespoon Vanilla
- Pinch Of Salt
Risotto with Asparagus
By vealam
Peel the bottom third of the asparagus stalks with a vegetable peeler
- 2 bunches thick asparagus (about 2 pounds)
- 1 sprig fresh thyme or lemon thyme
- 4 tablespoons unsalted butter
- 1 large shallot, diced
- 2 cups arborio rice
- Kosher salt
- 1/3 cup dry white wine
- 2 teaspoons grated lemon zest
- Freshly ground pepper
- 1/3 cup grated parmesan cheese
- 2 teaspoons fresh lemon juice
- 1 head Bibb lettuce, cut into strips
- 8 ounces robiola or taleggio cheese, thinly sliced
- Extra-virgin olive oil, for drizzling
Reese’s Peanut Butter Cup Mini Cheesecakes
By vealam
Preheat the oven to 350
- 3/4 c graham cracker crumbs
- 3 Tbls sugar
- 3 Tbls butter, melted
- 12 Miniature Reese's Peanut Butter Cups
- 16 oz (2 8 oz packages) of light cream cheese
- 1 c sugar
- 1/4 c all-purpose flour
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 c Reese's Peanut Butter chips
- 1/2 c chocolate chips
- 2 tsp shortening, divided
Thai Curry Chicken Salad with a Creamy Dijon Dressing
By vealam
Combine the curry powder, onion powder, crushed red pepper flakes, sea salt and parsley in a small bowl to create t...
- For the Thai curry spice rub:
- 4 boneless skinless chicken breasts (3-4 oz each)
- spring mix, romaine lettuce or baby spinach
- 1 red bell pepper, chopped
- 1 cucumber, sliced
- 2 cups chopped pineapple
- 1 cup red onion, chopped
- gomasio, to taste (optional)
- 2 1/2 Tablespoons curry powder
- 1/2 Tablespoon onion powder
- 2-3 teaspoons crushed red pepper flakes
- 11/2 teaspoons sea salt
- 1 teaspoon dried parsley
- For the creamy dijon dressing:
- 1/2 cup plain greek yogurt
- 2 Tablespoons good dijon mustard
- 1 1/2 Tablespoons maple syrup
- 1 Tablespoon lemon juice
- salt and pepper, to taste
Peanut Butter Cup Ice Cream
By vealam
In a medium mixing bowl combine the peanut butter and sugar and mix with hand mixer set to low until smooth
- 1 cup creamy peanut butter (not natural, I used Jif)
- 2/3 cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup coarsely chopped chocolate peanut butter cup candies (about 15)
- 1/4 cup butterscotch caramal topping
Spiked Strawberry Lemonade
By vealam
Coat strawberries with sugar and stir until the liquid from the strawberries combine with sugar to make a syrup
- 1/2 cup strawberries, hulled and quartered
- 1 teaspoon sugar
- 1/2 cup lemonade (I used Simply Lemonade)
- 2 oz. vodka
- ice
- strawberry slices for garnish