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Recipes
Moo Goo Gai Pan
By á-30
Cut the chicken breasts into thin strips
- Marinade:
- 3/4 pound boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- a few drops sesame oil
- 1 tablespoon cornstarch
- Vegetables:
- 1 cup fresh button mushrooms
- 1/2 cup canned bamboo shoots
- 1/2 cup canned water chestnuts
- 2 slices ginger
- 1 garlic clove
- Sauce:
- 1/2 cup chicken stock*
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- Other:
- 3 tablespoons oil for stir frying, or as needed
Tuffy Stone's Competition Ribs
By á-30
1. Make the rub: Mix sugar, paprika, chili, onion and garlic powders, cayenne, salt, and pepper in a bowl
- FOR THE RUB:
- SERVES 4–6
- 1/2 cup light brown sugar
- 1/4 cup sweet paprika
- 1 tbsp. chili powder
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. cayenne
- 1 tbsp. kosher salt
- 1 tbsp. ground black pepper
- 1/4 cup canola oil
- 2 racks St. Louis-cut pork spareribs (about 3 lb. each)
- FOR THE SAUCE:
- 3 cups ketchup
- 1 cup dark brown sugar
- 3/4 cup distilled white vinegar
- 2 tbsp. molasse
- 1 tbsp. Worcestershire sauce
- 1 tbsp. chili powder
- 1 tbsp. sweet paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. cayenne
- 1/2 tsp. ground black pepper
- 1/2 cup honey
- 2 tsp. apple cider vinegar
- 1/2 cup apple juice
- 8 tbsp. unsalted butter, melted
- 1/4 cup light brown sugar
Green Chile Mac & Cheese
By á-30
Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-cup cap...
- Pasta
- 1 pound, short, dried, tubular pasta, such as mini penne, garganelli, maccheroni, mostaccioli, tortiglione, or ziti (about 2 1/4 pounds cooked)
- 2 teaspoons sea salt
- Breadcrumb Topping
- 6 tablespoons unsalted butter, melted
- 2 cups dried white bread crumbs, coarsely crumbled
- 2 clove garlic, pressed or minced
- sea salt, to taste
- Cheeses
- 9 ounces Tillamook White Extra Sharp Cheddar (aged over 2 years) or Beecher’s Flagship (aged for 1 year)
- 9 ounces Queso Asadero cheese
- 1 1/2 ounces (about 3/4 cup) finely grated Parmesan
- Cream Sauce
- 2 tablespoons unsalted butter
- 1 cup minced yellow onion (4 ounces or about 1/2 large onion)
- 1/4 cup all-purpose flour
- 3 cups Green Chile Crema
- sea salt, to taste
- Garnish
- 1/2 cup stemmed, ribbed, seeded, red bell pepper
- 1/2 cup stemmed, ribbed, seeded, orange bell pepper
- 1/2 cup stemmed, ribbed, seeded, green poblano or anaheim pepper
- 1/2 cup fresh sweet corn
- sea salt, to taste
- freshly ground black pepper, to taste
Creamed Spinich
By á-30
This spinach is not only terrific in the shepherd's pie but makes a delicious side dish for many other meals
- 1 1/2 * 1 1/2 lb baby spinach
- 1/2 * 1/2 small onion, finely chopped
- 2 * 2 tablespoons unsalted butter
- 2 * 2 tablespoons all-purpose flour
- 1 * 1 cup plus 2 tablespoons warm milk
- 2 * 2 tablespoons freshly grated parmesan
- 1/2 * 1/2 teaspoon salt
- * Pinch of freshly grated nutmeg
Jalepeno-Cheese Dip
By á-30
Microwave milk in a 1-quart Pyrex measuring cup until steamy
- 1 (12 ounce) can evaporated milk
- 2 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon ground turmeric
- 8 ounces shredded pepper Jack cheese
- 1 cup prepared salsa
- 2 tablespoons fresh lemon juice
- Salt and ground black pepper
Spicy Tomato & Blue Cheese Soup
By á-30
Heat the olive oil in a 4-quart pot over medium heat
- Ingredients:
- Serves 4 to 6
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- Kosher salt
- 4 garlic cloves, sliced
- 1 28-oz can San Marzano tomatoes, with their juice
- 1 1/2 cups Chicken Stock
- 3/4 cups heavy cream
- 2 tablespoons sriracha sauce
- 1 tablespoon fresh oregano leaves
- 1/2 cup Roth Kase Buttermilk Blue cheese
Pepperoni Dip
By á-30
1. Preheat oven to 350°F
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 cup pizza sauce
- 1/2 cup pepperoni, diced
- 1/4 cup chopped onions
- 1/4 cup chopped green bell pepper
- 1 cup shredded mozzarella cheese
Hummus Bi Tahine
By á-30
Although hummus is best made with freshly-cooked chickpeas, sometimes time and convenience mean that canned chickpe...
- 3 cups cooked chickpeas, from 1 1/2 cups dried chickpeas, or 2 (15 oz) cans
- 1/2 tsp salt
- 2 garlic cloves
- 1/2 cup tahini (sesame seed paste)
- 1/2 cup lemon juice
- olive oil, parsley, paprika or cumin for serving
Hot Cheesy Spinach and Crab Dip
By á-30
1. Melt the butter in a pan
- 1 tablespoon butter
- 2 cloves garlic (chopped)
- 1/4 cup white wine
- 1 bunch baby spinach
- 4 ounces cream cheese (room temperature)
- 1/2 cup sour cream
- 1 cup crab (chopped)
- chili sauce to taste
- salt and pepper to taste
- 1/4 parmigiano reggiano (grated)
- 1/2 cup mozzarella (grated)
- 1/2 cup cheddar (grated)
- 2 green onions (chopped)
Braised-Lamb Shank Shepherd's Pie with Creamed Spinach
By á-30
Our food editors agree that this is one of the best-tasting and most elegant shepherd's pies they've ever had
- # 5 1/2 pounds large lamb shanks (4 large)
- # 2 tablespoons extra-virgin olive oil
- # 2 small onions, trimmed and quartered (do not peel)
- # 1/2 cup fresh thyme sprigs
- # 1/2 cup fresh rosemary sprigs
- # 1/2 cup dry white wine
- # 1 1/4 cups beef broth
- # 1 1/4 cups water
- # 3 pounds russet (baking) potatoes (6)
- # 1 1/4 to 1 1/2 teaspoons salt
- # 3/4 cup whole milk
- # 5 medium carrots, cut into 1/4-inch-thick slices
- # 1/4 cup all-purpose flour