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Recipes
Beer Brownies with Salted Whiskey Caramel
By vealam
Heat oven to 350F. Grease a 9x13-inch baking pan and dust with flour
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 3 1/2 oz semisweet chocolate, coarsely chopped
- 1/2 cup unsalted butter
- 1/2 cup stout
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 tsp pure vanilla extract
- 1/2 cup salted whiskey caramel sauce
Crème Brûlée Cheesecake
By vealam
For the crust: Preheat the oven to 350 degrees F
- For the crust:
- 35 gingersnaps* (1 and 3/4 cup crumbs)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter
- For the cheesecake:
- 3 (8 ounce) packages cream cheese, room temperature
- 1 and 1/3 cup sugar
- 1 tablespoon vanilla bean paste**
- 1/4 teaspoon salt
- 1 and 1/2 cups heavy cream
- 10 large egg yolks
- 2-3 tablespoons superfine sugar,**** for torching
- raspberries, to garnish
Chicken Enchilada Rice Casserole
By vealam
Cook the rice. I cooked it with 4 cups of water and ¼ cup of butter
- 3 cooked chicken breasts, shredded
- 2 cups dry Basmati rice
- 2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
- 1 can (16 oz) refried beans (I used Old El Paso)
- 1 cup white cheddar, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 can (11 oz) corn kernel, drained
- cilantro for garnish
- salt and ground black pepper to taste
Almond Butter Chocolate Chunk Cookies
By vealam
Preheat the oven to 350, and line a cookie sheet with a silicone mat or parchment paper
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- 1/3 cup unsalted, natural almond butter
- 3/4 cup + 2 tablespoons dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cups chocolate chips
- flaky sea salt to finish (optional)
Key Lime Poundcake with Key Lime Cream Cheese Icing
By vealam
Key Lime Pound Cake: Preheat oven to 300°
- Key Lime Pound Cake:
- 4 sticks butter, that’s 1 pound, room temperature
- 3 cups sugar
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- 1/2 cup fresh key lime juice
- 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
- 4 teaspoons key lime zest, minced
- 1 teaspoon vanilla
- Key Lime Cream Cheese Icing:
- 8 ounces cream cheese, room temperature
- 3-4 tablespoons butter, room temperature
- 4 cups confectioner’s sugar
- 1/4 cup freshly squeezed key lime juice
- 2-3 teaspoons key lime zest
- 1 teaspoon vanilla extract
Asian Pork Tacos with Sriracha Mayonnaise
By vealam
Mix up the marinade: combine marinade ingredients and pour over pork tenderloin to marinade for a few minutes while...
- Marinade:
- 1 large pork tenderloin, trimmed of fat and silverskin and cut in half lengthwise
- 1 Tbsp. sesame oil
- 1 Tbsp. soy sauce
- 1 Tbsp. lime juice
- 1 Tbsp. vegetable oil
- 1 tsp. sugar
- 1 large tomato, diced
- 1/2 English cucumber, diced
- 8 green (Spring) onions, root end trimmed
- Fresh cilantro or flat-leaf parsley, coarsely chopped
- Lime wedges, for serving
- Sriracha Mayonnaise:
- 1/3 cup mayonnaise
- 3 tsp. Sriracha
- 8 small flour tortillas
California Quinoa Salad
By vealam
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside
- 1 cup quinoa
- 1/4 cup balsamic vinegar
- Zest of 2 limes
- 1 mango, peeled and diced
- 1 red bell pepper, diced
- 1/2 cup shelled edamame
- 1/3 cup chopped red onion
- 1/4 cup unsweetened coconut flakes
- 1/4 cup sliced almonds
- 1/4 cup raisins
- 2 tablespoons chopped fresh cilantro leaves
Piña Colada Blondies
By vealam
Preheat the oven to 350F. Line a 8x8 baking dish with foil or parchment paper and lightly grease
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 1/2 cups light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- 3/4 cup white chocolate chip, plus more more sprinkling
- 3/4 cup dried pineapple pieces, chopped, plus more for sprinkling
- 1/2 cup sweetened shredded coconut, plus more for sprinkling
- 1/4 cup macadamia nuts (I used a lightly salted version)
Dark Chocolate Salted Caramel Pots de Creme
By vealam
FOR THE CHOCOLATE LAYER: Heat the 1 C
- 1 C. Heavy Cream
- 1/2 C. Good quality Dark Chocolate(I like Ghirardelli's, 60% chocolate chips)
- 2 T. Sugar
- 2 Egg Yolks
- 1/2 t. Vanilla
- 1/2 C. Sugar
- 2 T. Water
- 1 1/4 C. Heavy Cream
- 1/2 t. Coarse Salt
- 3 Egg Yolks
- 1 C. Heavy Cream, whipped to stiff peaks
- Cocoa Powder, for dusting
- Callebaut Crispearls - Dark Chocolate
- , to garnish, if desired
Citrus Seared Scallops
By vealam
1. Season scallops with salt and pepper and place in a medium bowl with the blood orange juice, lemon juice and 1 t...
- garnish:
- 12 fresh scallops (U12), beards removed and pat dry
- 1/2 cup fresh blood orange juice (about 1 medium blood orange)
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 3 tablespoons extra virgin olive oil, divided
- 3 blood oranges, supreme/segmented
- 1 cup loosely packed micro greens
- salt and pepper to taste
- flavorful olive oil
- blood orange zest