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Recipes
The Velvet and Stone Cocktail
By vealam
1. Place habanero in a bottle of tequila
- 1 bottle of Silver or blanco Tequila
- 1 habanero, cut in half
- 1 small watermelon
- Lime juice
- Simple syrup (1 part sugar and 1 part water, dissolved in a saucepan and cooled)
- Fine sea salt
Taco Seasoning
By vealam
Place all ingredients into large mixing bowl, stir to combine
- 1/4 cup ground cumin
- 1/4 cup kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons freshly ground black pepper
- 2 tablespoons smoked paprika
Sweet and Tart Lemon Ice Cream
By vealam
In a large bowl, whisk together the condensed milk and the lemon juice until completely smooth
- 7 ounces (1/2 of a 14 ounce can) sweetened condensed milk
- 1/2 cup fresh lemon juice, about 3 large lemon's worth
- 3 tablespoons fresh lemon zest, finely minced, about 1 1/2 large lemon's worth
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup sugar
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon vanilla
- Optional: additional lemon zest for topping
Sticky and Spicy Thai-Style Chicken Wings
By vealam
Preheat a grill to medium-high
- 2/3 cup hoisin sauce
- 1/3 cup Sriracha, plus more for serving
- 4 pounds chicken wings
- 2 to 3 tablespoons olive or peanut oil
- 4 to 5 scallions, thinly sliced
- 1/2 cup cilantro leaves and stems, roughly chopped
Lavender Lemon Ice Cream
By vealam
Heat 1 cup of the milk, salt, and the sugar in a small saucepan to steaming, stirring to dissolve the sugar
- 1 1/2 cups Whole Milk, divided
- 1 cup Sugar
- 5 Egg Yolks
- Pinch of Salt
- 11/2 cups Heavy Cream
- 3/4 cup grape Juice(no sugar added)
- Juice of 2 Lemons
- 3 drops Lavender Essential Oil
Cotija Guacamole + Chorizo Eggs Benedict with Honey Chipotle Lime Sauce
By vealam
Preheat the oven to 400 degrees
- Honey Chipotle Lime Sauce:
- 1 bunch asparagus, ends trimmed
- 1 tablespoon olive oil
- salt and pepper
- 1/2 pound ground chorizo (or bacon), or leave this out for vegetarian
- 3-4 whole pumpernickel or whole wheat bagels, toasted (use gluten free if desired)
- 6-8 eggs, poached
- 1/2 cup greek yogurt (may use mayo if you like)
- 2 chipotle chiles in adobo, minced + 2 tablespoons adobo sauce
- 1 lime, juiced
- 1 tablespoon honey
- salt and pepper, to taste
- Fruit Salsa:
- 2 stalks rhubarb (optional)
- 1/2 cup strawberries, chopped
- 1/2 cup fresh mango, chopped
- 1/2 cup fresh pineapple, chopped
- 1 jalapeño, seeded + diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- pinch of salt
- Cajita Guacamole:
- 3 ripe avocados, mashed
- 1/4 cup sun-dried tomatoes
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 Jalapeño, seeded and diced (I left half of my seeds in)
- juice of 1 lime
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3-4 ounces Cotija cheese, crumbled
Meat Lovers Pizza
By vealam
crust: In a large bowl, combine water, yeast, honey and olive oil
- crust:
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- pizza:
- 6 slices bacon, chopped
- 1/2 pound sweet italian sausage, removed from the casing
- 1/4 cup pepperoni pieces
- 6 slices prosciutto
- 2 tablespoons olive oil
- 1 1/2 cups tomato sauce
- 8 ounces fontina cheese, freshly grated
- 8 ounces provolone cheese, freshly grated
- 3 tablespoons freshly grated parmigiano-reggiano cheese, plus extra
- 1/3 cup chopped fresh cilantro
- 3 tablespoons freshly snipped chives
Key Lime Tart
By vealam
Preheat oven to 350 degrees
- 9 to 10 graham crackers (each 2 1/2 by 5 inches)
- 2 tablespoons plus 1/2 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
- 4 large egg yolks
- Pinch salt
- Slivered lime zest, for garnish (optional)
Captain's Graduation
By vealam
In a cocktail shaker, add rum and orange
- 2 oz captain morgan® original spiced rum
- 1/4 fresh orange
- 1/2 oz lemon juice
- 1/2 oz lime juice
- 2 oz lite coconut milk
- 3 oz pineapple juice
- 1 oz simple syrup
German Chocolate Cake (or Cupcakes)
By vealam
One tasty forkful is all you'll need to recognize the distinctive crunchy-chewy filling pecans and coconut cooke...
- CAKE:
- 1/2 cup(s) boiling water
- 4 ounce(s) German's Chocolate, coarsely chopped
- 2 cup(s) all-purpose flour
- 1/4 cup(s) cocoa
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 2 cup(s) sugar
- 1 cup(s) (2 sticks) unsalted butter, softened
- 4 large eggs, separated
- 1 teaspoon(s) vanilla
- 1 cup(s) buttermilk
- COCONUT-PECAN FROSTING:
- 1 cup(s) sugar
- 1 can(s) (12-ounce) evaporated milk
- 1/2 cup(s) unsalted butter
- 3 large egg yolks
- 1 teaspoon(s) vanilla
- 2 1/3 cup(s) (one 7-ounce package) flaked coconut
- 1 1/2 cup(s) chopped pecans