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Recipes
Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
By ajiann
These crab cakes crusted with panko - coarse Japanese-style breadcrumbs - are super easy, elegant appetizers perfec...
- 12 ounces shelled cooked crab $
- 1/4 cup finely diced celery $
- 1/4 cup minced fresh chives
- 1/4 cup mayonnaise $
- 1 large egg $
- 2 teaspoons Dijon mustard
- 1/4 teaspoon hot sauce
- 1 1/4 cups panko (see notes) or fine dried bread crumbs $
- Roasted Pepper-Chive Aioli (recipe follows)
- Fresh chives, rinsed and cut into
- 1-inch lengths
Nutty Cream Cheese Frosting
By ajiann
Bake chopped pecans in a shallow baking pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted
- 1 cup chopped pecans $
- 1 (8-ounce) package cream cheese, softened $
- 1/2 cup butter or margarine, softened $
- 1 tablespoon vanilla extract
- 1 (16-ounce) package powdered sugar, sifted
Spinach and Ricotta Gnocchi with Quick Tomato Sauce
By ajiann
Gnocchi: Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly
- Gnocchi:
- 2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator
- 1 (9-ounce box) frozen spinach, defrosted and water squeezed out
- 4 eggs
- 2 cups grated Parmigiano-Reggiano, plus more for sprinkling
- 2 to 3 grates fresh nutmeg
- Kosher salt
- 1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
- Semolina, for holding the gnocchi
- Sauce:
- 12 to 15 super-ripe plum tomatoes
- Extra-virgin olive oil
- 1 small onion, finely diced
- Kosher salt
- Pinch crushed red pepper flakes
- 2 cloves garlic, smashed and finely chopped
- 6 to 7 basil leaves, cut into a chiffonade
- Grated Parmigiano-Reggiano, for garnish
- Special equipment: disposable pastry bag
Mini Meatballs with Raspberry-Balsamic Barbecue Sauce
By ajiann
Make sure to have skewers to serve these beautiful meatballs with sweet mango and bitter radicchio, which balance a...
- MEATBALLS:
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan, finely grated
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons whole milk
- 1 1/2 teaspoons tomato paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 large egg, at room temperature
- 1 clove garlic, minced
- 1/2 small onion, finely chopped
- 8 ounces ground dark turkey meat
- 8 ounces spicy Italian turkey sausage links, casings removed
- 3 tablespoons extra-virgin olive oil
- SAUCE:
- 2 cups frozen unsweetened raspberries, thawed
- 3/4 cup ketchup
- 2/3 cup seedless raspberry jam
- 3 tablespoons packed golden brown sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- Zest of 1 small lemon
- 2 to 3 large mangoes, peeled, pitted and cut into thirty six 3/4-inch cubes
- 36 (1-inch) pieces torn radicchio leaves
Bacon Corn Muffins with Savory Cream Cheese Frosting
By ajiann
Preheat oven to 375 degrees F
- For Muffins:
- 8 strips bacon
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons brown sugar
- 3/4 cup milk
- 1 egg
- 3 tablespoons butter, melted
- 1 tablespoon reserved bacon fat
- For Frosting:
- 8 ounces cream cheese, softened
- 2 tablespoons honey
- 1 tablespoon hot sauce
- 1 bunch chives, sliced
- Special equipment:
- 2 (24-count) nonstick mini muffin tins
- Pastry Bag
Italian Cream Cake
By ajiann
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well
- 1/2 cup butter or margarine, softened $
- 1/2 cup shortening
- 2 cups sugar $
- 5 large eggs, separated $
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
Pumpkin Banana Meringue Pie
By ajiann
Crust: Combine the flour, sugar and a pinch of salt in a large bowl
- Pie Crust:
- Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 5 teaspoons sugar
- Pinch kosher salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 2 egg yolks
- Ice water
- For the filling:
- 2 whole sugar pumpkins
- 6 bananas
- 3 large eggs, plus 1 egg white
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon freshly grated nutmeg
- 1 cup heavy cream
- Pinch kosher salt
- For the meringue topping:
- 4 large egg whites
- 6 tablespoons confectioners' sugar
- 1/4 teaspoon cream of tartar
- Pinch salt
Pumpkin Scones with Maple-Cinnamon Glaze
By ajiann
Directions Maple-Cinnamon Glaze: For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie s...
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 to 2 1/2 cups whole wheat pastry flour, plus more for dusting
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup roasted pumpkin, recipe follows, or canned pumpkin puree
- 1 large egg
- 1/2 cup milk
- 1 cup confectioners' sugar
- 3 tablespoons pure maple syrup
- Pinch cinnamon
- Pearled or turbinado sugar, for sprinkling
- One 3- to 4-pound sugar pumpkin
- Vegetable oil, for drizzling
- Salt
Lobster and Crab Burger with Tartar Sauce and Corn Relish
By ajiann
Chef Michael Hillyer – The Capital Grille, Seattle
- For tartar sauce (yields 11/2 cups):
- 1 pound lobster meat, broken into pieces (largest piece 3/4 inch)
- 1 pound Dungeness crabmeat
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon parsley, freshly chopped
- 2 eggs, beaten
- 3/4 cup mayonnaise
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/2 cup plain bread crumbs
- 2 tablespoons unsalted butter, preferably clarified
- 4 brioche buns or hamburger buns
- 1 cup mayonnaise
- 1/4 cup half-sour pickles, seeds removed, diced
- 1 tablespoon red onion, diced
- 1 tablespoon celery (with leaves), diced
- 1 tablespoon parsley, freshly chopped
- 11/2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 2 teaspoons caper juice (from the jar)
- 1/8 teaspoon kosher salt
- Pinch ground white pepper
- Pinch cayenne pepper
- For corn relish (yields 2 cups):
- 3 ears corn (3/4 pound of corn), freshly shucked
- Ice water, for shocking the corn
- 1/3 cup red bell peppers, diced
- 1/3 cup red onion, diced
- 2 tablespoons parsley, chopped
- 2 tablespoons Pompeian® Extra Virgin Olive Oil
- 1/2 tablespoon Pompeian® Red Wine Vinegar
- 1/4 teaspoon kosher salt
- Black pepper, freshly ground, to taste
Little Crab Cakes
By ajiann
Crab (granchio) is very sweet in Italy and there are many varieties from the spider crab that is usually boiled, to...
- 1 pound lump crab meat
- Salt to taste
- Grinding black pepper
- 1/4 teaspoon dried red pepper flakes crushed
- 2 tablespoons minced parsley
- 3 eggs, lightly beaten
- Panko bread crumbs
- Canola Oil for frying
- Juice of 2 lemons
- 1 stick of butter (4 ounces)
- Eight 3 X 1 1/2-inch aluminum muffin or cupcake tins