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Recipes
Basic Sangria Recipe
By Stuart
The beauty of the basic Sangria recipe is that it is as delicious as it is easy, and it only gets better as you spi...
- 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
- 1 Lemon cut into wedges
- 1 Orange cut into wedges
- 2 Tbsp sugar
- 1 Shot brandy
- 2 Cups ginger ale or club soda
Pasta Bolognese
By Stuart
This recipe was shared with Epicurious by Chef Joseph W
- 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
- 3 tablespoons olive oil
- 6 ounces pancetta or 6 slices bacon, finely chopped
- 1/4 pound ground pork (not lean)
- 1/4 pound ground beef chuck (not lean)
- 1/4 pound ground veal
- 1 small onion, finely chopped (about 1 cup)
- 1 carrot, finely chopped (about 1 cup)
- 1 cup dry red wine
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound small pasta such as orecchiette or rotini
- Garnish: Freshly grated Parmigiano-Reggiano cheese
Grilled Salmon with Quick Blueberry Pan Sauce
By Stuart
Heat 1 tablespoon oil in large skillet over medium heat
- • 1 tablespoon olive oil plus additional for brushing
- • 3/4 cup sliced shallots
- • 1 garlic clove, thinly sliced
- • 1/4 teaspoon coarse kosher salt plus additional for seasoning
- • 1/4 teaspoon chopped fresh thyme plus additional for seasoning
- • 1/8 teaspoon ground allspice plus additional for seasoning
- • 1 cup fresh blueberries
- • 1/4 cup water
- • 1 tablespoon balsamic vinegar
- • 4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
- • 3 tablespoons thinly sliced fresh mint, divided
Pan-Seared Five-Spice Tilapia
By Stuart
Mix five-spice powder, salt, and cayenne pepper with 2 tablespoons oil in a small bowl
- 1/2 teaspoon Chinese Five-Spice Powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 tablespoons vegetable oil, divided
- 1 lb talapia fillets (4-6)
- 2 tablespoons minced scallions
Blue Cheese Coleslaw
By Stuart
Cook bacon in large skillet until crisp
- 8 bacon slices, chopped
- 3/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 16 oz purchased coleslaw mix
- 1 cup crumbled blue cheese
Tandoori Shrimp Skewers with Pineapple Chutney
By Stuart
Don't marinate shrim more than one hour or they'll turn mushy
- For the Skewers -
- 1/2 cup plain yogurt
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced garlic
- 1 tablespoon lemon juice
- 2 teaspoons curry powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 24 large shrimp, peeled, deveined, tails left on (1 lb)
- For the Chutney -
- 1 cup minced fresh pineapple
- 1/2 cup sugar
- 1 can pineapple juice (6oz)
- 3 tablespoons lime juice
- 1 teaspoon chili garlic sauce
- 2 teaspoons cornstarch
- 2 teaspoons water
- For Garnish -
- Lime juice and chopped fresh mint or cilantro
Parmesan Basket
By Stuart
Remember when it was the rage to put chili or chowder in a bread bowl and then eat the whole thing? Well, this Par...
- Shredded Parmesan Cheese (in bag)
Crabmeat Shooters Quintana
By Stuart
In a large pitcher or bowl, combine all ingredients except crab and cucumber
- • 3/4 cup(s) Clamato (tomato -clam cocktail)
- • 1/5 cup(s) tomato juice or vegetable juice
- • 1/5 red bell pepper, finely chopped
- • 1/5 orange bell pepper or yellow bell pepper
- • 1/5 poblano pepper or green bell pepper
- • 1/5 firm-ripe Hass avocado, finely chopped
- • cup(s) chopped cilantro
- • 1/3 clove(s) garlic, crushed through a press
- • 3/4 tablespoon(s) fresh lime juice
- • 3/4 tablespoon(s) cider vinegar
- • 1/3 tablespoon(s) Tabasco sauce , or to taste
- • 3/5 teaspoon(s) kosher salt
- • 1/3 teaspoon(s) ground cumin
- • 1/3 teaspoon(s) freshly ground pepper
- • 1/3 pound(s) jumbo lump crabmeat
- • Chopped cucumber, for garnish
Balsamic Glazed Pork Chops
By Stuart
Caramelized shallots and dark vinegar glaze turn chops into an extremely flavorful sweet and sour dish
- 4 (3/4 inch thick) center-cut pork chops (about 2 pounds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 8 6oz small shallots, quartered and peeled, leaving root ends intact.
- 2/3 cup balsamic vinegar
- 1 1/2 teaspoons sugar
Shrimp in Ginger Butter Sauce
By Stuart
Ginger and cilantro add Southeast Asian oomph in this French style butter sauce, which lightly coats big, meaty shr...
- 6 oz large shrimp in shell, peeled
- 2 Tablespoons unsalted butter
- 1 1/2 teaspoon grated peeled ginger
- 2 Tablespoon medium-dry Sherry
- 2 Tablespoons coarsely chopped cilantro