SharonE's profile page
Recipes
Appetizer: Fire-roasted Corn Dip
By SharonE
I had these at a Food Network event
- 4 medium ears of fresh sweet corn, shucked
- 2 tbsp. olive oil
- salt
- freshly ground black pepper
- 1 tbsp. butter
- 1 cup minced onions
- 1/4 cup small diced red bell peppers
- 1/4 cup small diced yellow bell peppers
- 1 medim jalapeno, stemmed, seeded and minced
- 1 tbsp. chopped garlic
- 1 cup mayonnaise
- 1/2 pound grated Monterey Jack Cheese
Fish: Cheesy Halibut
By SharonE
Preheat oven broiler. Pan fry halibut on high heat for 3 minutes per side in olive oil/butter oven safe skillet
- 2 teaspoons olive oil
- 2 teaspoons butter
- 1/4 cup grated Parmesan cheese
- 1/8 cup butter, softened
- 1 1/2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1 dash hot pepper sauce
- 1 pound skinless halibut fillets
Breakfast: Blue Cornmeal Waffles
By SharonE
One of my favorite restaurants in Santa Fe is Harry's Roadhouse
- 1 1/2 cups blue cornmeal
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup sugar
- 2 cups buttermilk
- 4 eggs
- 1/3 cup butter, melted
Dessert Cookies: Bird's Nest Cookies
By SharonE
Somehow these are irresistible
- 2 cups chow mein noodles
- 2 cups crushed cornflake cereal
- 1 pound white chocolate
- M&Ms, mini chocolate covered biscotti, etc.
Meat: Turkey Burger
By SharonE
Combine all ingredients and add Montreal Seasoning on top of burger
- 1 lb. ground turkey
- 1 tbsp and 1 tsp seasoned bread crumbs
- 1 tbsp and 1 tsp finely diced onion
- 1/4 cup finely shredded carrot
- 5/8 egg whites, lightly beaten
- 1 tbsp and 1 tsp chopped fresh parsley
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Montreal seasoning, optional
Dessert: Irish Car Bomb Chocolate Cupcakes
By SharonE
A friend just made this and I devoured it
- Guinness Chocolate Cupcakes:
- 1 cup stout (such as Guinness)
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- Ganache Filling:
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, room temperature
- 1 to 2 teaspoons Irish whiskey (optional)
- Baileys Frosting:
- 3 to 4 cups confections sugar
- 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
- 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
Vegetable Side: Butternut Squash with Shallots and Sage
By SharonE
Heat oil in skillet over moderate heat, cook shallots and squash 5 minutes
- 2 tbsp. olive oil
- 3 shallots, halved lengthwise then cut crosswise 1/4" thick
- 1 (1 3/4 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 1/2" cubes
- 1/2 cup reduced-sodium chicken broth
- 1 tbsp. packed brown sugar
- 1/2 tsp. finely chopped sage
- 1 / tsp. salt
- 1 tsp. balsamic vinegar
- 1/4 tsp. black pepper
Condiment: Honey Butter
By SharonE
Whisk butter, add honey, cinnamon and vanilla
- 1/2 pound butter chunks, softened
- 1/8 cup honey, melted (heated)
- 1/4 tsp. ground cinnamon
- 1/4 tsp. vanilla extract
Breakfast: Blue Bottle Liege Waffles
By SharonE
In a small bowl, combine the yeast and water and let sit for 5 minutes
- 1¼ teaspoons active dry yeast, or 1½ teaspoons fresh yeast
- ¼ cup (60 ml / 60 g) lukewarm water, between 90°F and 100°F (32°C and 38°C)
- ½ cup (4 oz / 113 g) unsalted butter
- ¾ cup (3.7 oz / 105 g) pastry flour
- ⅔ cup (3.2 oz / 91 g) all-purpose flour
- 1 tablespoon granulated sugar, plus more for sprinkling
- ½ teaspoon Maldon sea salt
- 5 eggs (8.75 oz / 250 g), at room temperature
- 1 vanilla bean
- 3 tablespoons pearl sugar
Breads: Mozza Pizza Dough
By SharonE
The absolute best pizza dough although super time consuming to make
- 22 ounces warm tap water (2 cups, 6 ounces)
- 1/2 ounce (1 tablespoon) compressed yeast or 1 teaspoon active dry yeast
- 26 ounces unbleached bread flour, plus more as needed
- 1/2 ounce (1 tablespoon) dark rye flour or medium rye flour
- 1 1/2 teaspoons wheat germ
- 1 1/2 teaspoons barley malt or mild-flavored honey, such as clover or wildflower
- 1/2 ounce (1 tablespoon) kosher salt
- Olive oil, grapeseed oil, or another neutral flavored oil, such as canola oil, for greasing the bowl