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Recipes
Breakfast: Migas
By SharonE
I fell in love with this at a bed and breakfast in Taos, New Mexico
- 2 tbsp. butter
- 1/2 cup chopped onion
- 1/2 cup diced tomato
- 8 eggs, beaten
- 2 tbsp. milk
- 1/2 cup coarsely crushed white corn tortilla chips
- 1/2 cup coarsely crushed blue corn tortilla chips
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 2 tbsp. pickled jalapeno slices
- 1/2 cup mixed shredded Monterey Jack cheese and cheddar cheese
- Salt and pepper to taste
Appetizer: Salmon and Tuna Tartare with Spicy Lemon-Ginger Vinaigrette
By SharonE
An elegant starter but assemble RIGHT before serving
- Sesame Tuiles:
- 4 tbsp. sesame seeds
- 1/2 tsp. sugar
- Pinch of salt
- Pinch of cayenne pepper
- 1 egg white
- 4 tsp. cornstarch
- 12 wonton wrappers
- vegetable oil for deep-frying
- Spicy Lemon-Ginger Vinaigrette:
- 2 tbsp. freshly squeezed lemon juice
- 1 1/2 tsp. rice vinegar
- 1 tbsp. plus 1 tsp. soy sauce
- 1 tsp. sambal chili
- 1/8 tsp. grated peeled fresh ginger
- 1/8 tsp. grated garlic
- 1 tbsp. plus 1 tsp. Asian toasted sesame oil
- Ponzu Mayonnaise:
- 1/2 tsp. ponzu sauce (light colored)
- 2 tbsp. mayonnaise
- Tobiko Oil:
- 1 tbsp. wasabi tobiko caviar
- 1 tbsp. extra virgin olive oil
- Tartare:
- 6 oz. sashimi grade tuna fillet, cut into 1/4" dice
- 6 oz. sashimi grade salmon fillet, cut into 1/2" dice
- 2 tsp. fresh chives, minced
- 4 tsp. wasabi tobiko (optional)
- 1 avocado, 1/2" dice
Breakfast Breads: Brown Sugar Pecan Muffins
By SharonE
Combine flour, granulated sugar, baking soda, cinnamon, salt in bowl
- 2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup well-shaken buttermilk
- 1/2 cup oil
- 1 egg
- 1/2 teaspoon maple extract
- 1/2 cup dark brown sugar - (packed)
- 1/3 cup flour
- 3 tablespoons butter
- 1/4 cup finely-chopped pecans
Dessert: Strawberry Pretzel Salad
By SharonE
1. Adjust oven rack to middle position and heat oven to 400 degrees
- 6 1/2 ounces pretzel sticks (use straight skinny sticks for even crumbs)
- 2 1/4 cups (15 3/4 ounces) sugar
- 12 tablespoons unsalted butter, melted and cooled
- 8 ounces cream cheese
- 1 cup heavy cream
- 3 pounds (10 1/2 cups) frozen strawberries, thawed overnight in fridge
- 1/4 teaspoon salt
- 4 1/2 teaspoons unflavored gelatin (2 packets)
- 1/2 cup cold water
Salad: Feta, Orzo, Cauliflower Salad
By SharonE
From Chrissy Tiegen
- CAULIFLOWER AND ORZO
- 1 small head cauliflower, broken into small florets (about 5 cups)
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup orzo pasta
- DRESSING AND SALAD
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup thinly sliced red onion
- 1 cup crumbled greek feta cheese
- ⅔ cup dried cherries
- 4 cups baby spinach
Meat: Grilled Cheese and Short Rib Sandwiches
By SharonE
Yum!
- Short Ribs:
- 5 pounds beef short ribs
- 1/4 cup (1/2 stick) butter
- 3 celery stalks, chopped
- 2 large carrots, peeled, coarsely chopped
- 1 medium onion, chopped
- 1 1/4 cups dry red wine
- 1/2 cup low-salt beef broth
- 1/3 cup medium-dry sherry
- 2 garlic cloves, peeled
- 2 bay leaves
- 1 large fresh thyme sprig
- Pickled Caramelized Onions:
- 1 tbsp. butter
- 2 large red onions, halved, thinly sliced crosswise (about 6 cups)
- 4 1/2 tbsp. red wine vinegar
- 1 1/2 tsp. sugar
- Assembly:
- Butter, room temperature
- 16 sliced country-style crusty white bread
- 12 oz. Petit Basque or Monterey Jack cheese, sliced
- 4 cups baby arugula
Dessert Pie: Milk Tart
By SharonE
I fell in love with this in Africa
- Crust:
- 2 cups flour
- 1 egg
- 1/2 cup sugar
- 2 tsp. baking powder
- 9 tbsp. butter
- pinch of salt
- Filling:
- 1 1/2 tsp. butter
- 1/4 tsp. salt
- 1 stick cinnamon
- 3 1/8 cups boiling milk
- 2 tsp. custard powder
- 3 tsp. cornstarch
- 3 tsp. cake flour
- 5 tsp. cold milk
- 1/2 cup white sugar
- 4 large eggs, separated
- 1/2 tsp vanilla
- cinnamon sugar (1 tsp. cinnamon to 4.5 tbsp. sugar)
Rice: Risotto with Orange Zest and Rosemary Oil
By SharonE
Yummy risotto. I like to use the oranges afterwards for dessert (caramel dipped oranges)
- 2 cups vegetable broth
- 2 cups water
- 7 tbsp. extra virgin olive oil
- 1 leafy sprig fresh rosemary
- 2 navel oranges
- 1/2 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
- 1/4 tsp. fine sea salt
Dessert: Butterscotch Pudding
By SharonE
Adapted from Pizzeria Mozza
- Sauce:
- 3 cups heavy cream
- 1 1/2 cups milk
- 1 large egg
- 3 large egg yolks
- 5 tablespoons cornstarch
- 1 1/8 cups dark brown sugar
- 1 1/2 teaspoons kosher salt
- 5 tablespoons butter
- 1 1/2 tablespoons dark rum
- 3/4 cup heavy cream
- Scrapings from 1" piece of vanilla bean or 1/4 tsp. extract
- 2 tbsp. butter
- 2 tbsp. light corn syrup
- 1/2 cup sugar
- 1 1/4 tsp. fleur de sel
- 3/4 cup creme fraiche
Vegetable Side: Deep Fried Brussel Sprouts
By SharonE
inspired by third corner wine bistro and now my definite fave brussel sprouts preparation!
- Optional:
- Brussel Sprouts
- Shallots sliced thinly
- chopped bacon, fried crisp
- grated parmesan
- Gastrique:
- 1 cup sherry wine vinegar
- 1/3 cup sugar
- 1/4 tsp. salt
- optional for gastrique:
- 2 sprigs fresh thyme
- 2 fresh sage leaves
- 1 bay leaf
- 1/2 sprig fresh rosemary
- 1/2 tsp. black peppercorns