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Recipes
Paella, Ultimate
By Bellacucinam
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator
- Spice Mix for chicken, recipe follows
- 1 (3-pound) frying chicken, cut into 10 pieces
- 1/4 cup extra-virgin olive oil
- 2 Spanish chorizo sausages, thickly sliced
- Kosher salt and freshly ground pepper
- 1 Spanish onion, diced
- 4 garlic cloves, crushed
- Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
- 1 (15-ounce) can whole tomatoes, drained and hand-crushed
- 2 cups short grain Calaspera Spanish rice
- 4 cups water, warm
- Generous pinch saffron threads
- 1 dozen littleneck clams, scrubbed
- 1 pound jumbo shrimp, peeled and de-veined
- 2 lobster tails
- 1/2 cup sweet peas, frozen and thawed
- Lemon wedges, for serving
Swedish Meatballs
By Bellacucinam
Preheat oven to 200 degrees F
- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons clarified butter, divided
- 1/2 cup finely chopped onion
- A pinch plus 1 teaspoon kosher salt
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
Artichoke Pesto
By Bellacucinam
mix all
- 3/4 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 3 large cloves garlic, quartered lengthwise
- 1 teaspoon finely chopped fresh thyme leaves
- salt pepper
- 3 cans artichokes
- 1/2 c pine nuts
- 1 cup tightly packed fresh basil leaves
General Tso Chicken
By Bellacucinam
Place sauce ingredients in a quart jar with a lid and shake to mix
- 2 1/4 lbs boneless skinless chicken breasts, cut into chunks
- 1 1/2 cups green onions, sliced
- 6 small dried chilies, seeds removed (bird pepper or thai chilies are good)
- Cornstarch slurry
- 1/4 cup soy sauce, low sodium preferred
- 3/4 egg, beaten
- 3/4 cup cornstarch
- Sauce
- 1/2 cup cornstarch
- 1/4 cup water
- 1 1/8 teaspoons fresh garlic, minced
- 5/8 cup sugar
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup sherry wine or 1/4 cup white wine
- 11 ounces chicken broth (a can)
Thumbprint Cookies
By Bellacucinam
Preheat oven to 350 degrees F and place rack in center of oven
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1/4 cup (50 grams) granulated white sugar
- 1 large egg, separated
- 1/2 teaspoon pure vanilla extract
- 1 cup (140 grams) all purpose flour
- 1/8 teaspoon salt
- 3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
- 1/2 cup jam
Meatloaf, Roasted Vegetable w/Balsamic Glaze
By Bellacucinam
Preheat oven to 425 degrees F
- 1 large zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow pepper, finely diced
- 5 cloves garlic, smashed to a paste with coarse salt
- 1/2 teaspoon red pepper flakes, divided
- Salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 tablespoon finely chopped fresh thyme leaves
- 1/4 cup chopped fresh parsley leaves, plus more for garnish
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 pound ground beef chuck
- 1 cup panko (Japanese) bread crumbs
- 1/2 cup freshly grated Romano or Parmesan
- 1 cup ketchup, divided
- 1/4 cup plus 2 tablespoons balsamic vinegar
Chipotle Honey Tangerine Glazed Chicken
By Bellacucinam
Whisk first 9 ingredients and marinate chicken 4 hours
- Glaze:
- 1 cup fesh tangerine juice
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh cilantro
- 3 tablespoons fresh thyme
- 3 tablespoons fresh ginger, minced
- 3 tablespoons rice vinegar
- 2 tablepoons oilve oil
- 2 tablespoons orange peel
- 1 tablespoon kosher salt
- 6 boneless chicken breast
- 2 cups tangerine juice
- 5 tablespoons honey
- 1/4 cup soy sauce
- 2 tablespoons tangerine zest
- 2 teaspoons minced chipotle chiles in adobo sauce
Sweet Potatoes, Brown Sugar Galzed w/Marshmallows
By Bellacucinam
Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish
- 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
- 2/3 cup packed golden brown sugar
- 5 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger
- 2 cups miniature marshmallows
- 1/2 cup sliced almonds
Cauliflower Bisque
By Bellacucinam
Trim the cauliflower, cut the florets in small pieces, and put them in a soup pot with 2 cups (500 ml) water and th...
- 1 large white cauliflower (2 lbs.; 900 g)
- 4 cups (1 liter) basic light vegetable broth (p. 47) or basic root vegetable broth
- 1 lemon, plus more if needed
- 1 1/2 tsp. sea salt, plus more to taste 2 medium carrots (120 g)
- 2 medium stalks celery (100 g)
- 1 large yellow onion (240 g)
- 3 Tbs. (45 ml) olive oil
- 5 cloves garlic, chopped
- 1 tsp. herbes de Provence
- 2 oz. (60 g) fresh creamy goat cheese or cream cheese
Salmon Fish Sticks, Parmesan
By Bellacucinam
Preheat the oven to 450 degrees F
- 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 egg whites
- 1 cup grated Parmesan
- 1 cup seasoned bread crumbs
- Olive oil, for drizzling
- Dipping Sauce
- 1/3 cup reduced fat mayonnaise
- 1/3 cup lowfat plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley or chives