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Recipes
Sauce - Creamy 'Chipotle Chile'
By Kwasome
The addition of sour cream makes this sauce richer than traditional tartar sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tsp canned chipotle chile in adobo sauce (minced)
- 1 small clove garlic , minced or pressed through a garlic press
- 2 tsp minced fresh cilantro leaves
- 1 tsp lime juice from 1 lime
Chicken - Breast [SF] 'Satay w'Orange Scented Rice'
By Kwasome
Preparation time: 15 minutes Cooking time: 25 minutes
- SATAY SAUCE: SATAY SAUCE:
- 3- 3/4 cup H2O
- 2 ea. Zested Oranges
- 2 cup Jasmine Rice-rinsed
- 2 Tbs Cooking oil
- 1- 1/2 lbs Chicken Breast
- 3 cloves Crushed Garlic
- 1 med. Sliced Yellow Onion
- 1 med. Red Pepper-sliced
- 1 cup Shred3 Carrots
- 6 Scallions-2" pieces
- 1 cup Snow Peas
- 4 Tbs Chunky Peanut Bttr.
- 3 Tbs Dark Soy
- 3 Tbs Honey
- 1 " Ginger Root-minced
- 1 clove Garlic-crushed
- 1 tsp Red Pepper Flakes
- 1/2 ea. Orange-juiced
Shrimp 'Sage & Pancetta
By Kwasome
1 Place Shrimp on a dish & drizzle w/ a touch of Olive Oil & toss shrimp to caot lightly w/ Oil
- 12 Jumbo Shrimp - peeled & deveined
- Olive Oil
- 12 Lrg. Sage Leaves
- 12 slices Thin Pancetta
- 12 4" Wooden Party Picks
Ribs'P - B'Back [Sm] 'Spicy Rub
By Kwasome
No, baby back ribs don't come from baby pigs! Smoked baby back ribs are very popular
- Marinade Ingredients (per slab)
- 2 cups apple juice or cider
- 2 Tsp non-iodized salt
- 1 Tsp chopped garlic
- 1 Tsp chili powder
- 1 tsp white pepper
- 1/2 Tsp cayenne pepper
- Spice Rub Ingredients (per slab)
- 1 Tbs onion powder
- 1 Tbs granulated sugar
- 1 tsp chili powder
- 1 tsp non-iodized salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
Chicken - Breast [SF] 'Lemon'
By Kwasome
Ready in: 35 minutes
- 1 ea. Red Bell Pepper
- 1 tsp Minced Garlic
- 1/4 lbs Edible Pea Pods
- 2 cups Cooked White Rice
- 1 lbs Chicken
- 3 cups Fat-Skimmed Chicken Broth
- Serrano & Jalapeno Chilies
- 1 Tbs Grated Lemon Peel
- 1 Tbs CornStarch
- 2 Tbs Lemon Juice
- 2 Tbs Chopped Green Onions, including Tops
Casserole - Summer Sqsh 'Polenta
By Kwasome
1 Preheat oven to 350 degrees F (175 degrees C)
- 3 carrots, sliced
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 cup spaghetti sauce
- 4 Tbs olive oil
- 1 pinch garlic salt
- ground black pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (18 ounce) package prepared polenta
Chicken - Breast [Sk] 'Sesame
By Kwasome
1.) PreHeat Oven to 350°, cut Chicken into pieces about 1 to 2" 2
- 3/4 cup Chicken Breast
- 3 Tbs Flour
- 2 Tbs Sesame Seeds
- 1 Tbs Soy Sauce
- 1/2 tsp Peanut Oil
- 1 Tbs Maple Syrup
- 1 Tbs Dry Sherry
- 1 tsp Fresh Chopp’d Ginger
- 1 ea. Pepper to Taste
- 1/2 tsp Chinese Five Spice Powder
Paella 'On the Grill'
By Kwasome
1 Build a wood fire in a fire pit or large ranch grill
- 2 Tbs extra virgin olive oil
- 2 chorizo sausages
- 1 chicken, cut into 8 pieces
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 medium onion, finely chopped
- 1 red bell pepper, cut into 1/4 inch strips
- 2 cloves garlic, minced
- 1 ripe tomato, seeded and cut into 1/4 inch dice
- 1/4 cup finely chopped flat-leaf parsley
- 3 cups Valencia style rice
- 1/2 cup dry white wine
- 1/2 tsp saffron threads, soaked in 1 tablespoon hot water for 15
- minutes
- 5 to 6 cups hot chicken stock or water
- 12 littleneck clams, scrubbed
- 12 mussels, scrubbed
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb squid, trimmed and cut into 1/2 inch rings (or more shrimp)
- 1/4 cup cooked green peas
- You'll also need: wood for a fire; Tuscan grill or cast iron grill grate; a large paella pan.
Ravioli 'Air Fried
By Kwasome
1.) Dip ravioli in buttermilk
- 1 (14 oz.) jar of Marinara Sauce
- Ravioli
- 1 tsp Olive Oil
- 2 cups Italian-style bread crumbs
- 1 cup Buttermilk
- 1/4 cup Parmesan cheese
Chicken - Breast [Sk] 'California 'Lime
By Kwasome
1.) In a medium skillet, heat oil over medium heat
- 1 Tbs oil
- 4 skinless boneless chicken breasts
- 1 medium red onion, thinly sliced (about 1 cup)
- 1 medium yellow bell pepper, juilenned (about 1 cup)
- 3 Tbs fresh lime juice
- 1 clove garlic, minced
- 1 tsp shredded lime peel
- 1/4 cup chicken broth
- 1/4 tsp black pepper