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Recipes
Asian Shrimp, Pineapple, and Peanut Salad
By Bellacucinam
For dressing: Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves
- Dressing:
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)*
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 cup thinly sliced shallots (about 2 large)
- 1 small jalapeño chile, thinly sliced
- 3 tablespoons (packed) fresh mint leaves
- Salad:
- 16 peeled deveined cooked large shrimp with tails intact
- 6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)
- 1 large avocado, halved, pitted, peeled, coarsely chopped
- 2 tablespoons salted peanuts
- 1 lime, cut into 8 wedges (for garnish)
Braciole - Anne B
By Bellacucinam
For the beef rolls: Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat
- Stuffing:
- Extra-virgin olive oil
- 1/2 cup finely diced pancetta
- 1 large onion, finely diced
- Kosher salt
- Pinch crushed red pepper flakes
- 2 cups day old Italian bread, crusts removed, cut into 1-inch chunks
- 1 cup milk
- 2 cloves garlic, smashed and finely chopped
- 1/2 pound button or cremini mushrooms, sliced
- 1/2 pound spinach, stems removed and cut into chiffonade
- 1/2 cup toasted pine nuts
- 1/2 cup grated provolone
- 1/2 cup grated Parmigiano-Reggiano
- 2 pounds top round, cut into 1/2-inch thick slices (about 12)
- Sauce:
- Extra-virgin olive oil
- 1 large onion, finely diced
- Pinch crushed red pepper flakes
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 4 tablespoons tomato paste
- 1 cup red wine
- 1 (32-ounce) can San Marzano tomatoes, passed through the food mill
- 2 cups water
- Grated Parmigiano-Reggiano, for garnish
- Chopped parsley leaves, for garnish
- Special equipment: toothpicks
Camembert Caraway Spread
By Bellacucinam
Make spread: Purée Camembert, cream cheese, sour cream, shallot, and caraway seeds in a food processor
- 1 (10-oz) ripe Camembert wheel with rind, quartered and at room temperature
- 3 oz cream cheese at room temperature (1/3 cup)
- 5 tablespoons sour cream
- 3 tablespoons chopped shallot
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh chives
- 8 (1/3- to 1/2-inch-thick) slices pumpernickel bread, each cut into thirds
- 1/2 stick (1/4 cup) unsalted butter, melted
- Garnish: fresh chives
Cauliflower and Tomato Gratin w/Feta
By Bellacucinam
oil a 2 quart gratin dish saute onion, garlic, spices for about 5 min
- 3 tablespoons evoo
- 1 onion thinly sliced
- 2 garlic cloves chopped
- 1 1/2 teaspoons dried oregano
- 1/8 teaspoon cinnamon
- 1-15 oz can chopped tomatoes
- 1 teaspoon honey
- 1 tablesppon capers
- 1 1/2 lb cauliflower, in florets
- juice 1/2 lemon
Chicken Salad, Asian with Cabbage
By Bellacucinam
To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measurin...
- 1/4 cup(s) reduced-sodium soy sauce
- 3 tablespoon(s) rice-wine vinegar
- 1 1/2 tablespoon(s) brown sugar
- 1 1/2 teaspoon(s) sesame oil
- 1 1/2 teaspoon(s) chile-garlic sauce (see Ingredient notes)
- 3 tablespoon(s) canola oil
- 1 tablespoon(s) minced fresh ginger
- 2 clove(s) garlic, minced
- 1 tablespoon(s) tahini paste
- 3/4 cup(s) reduced-sodium chicken broth, or reserved chicken-poaching liquid
- 2 tablespoon(s) sesame seeds
- 8 cup(s) shredded napa cabbage (1 small head; see Ingredient notes)
- 1 1/2 cup(s) grated carrots (2-3 medium)
- 5 radishes, sliced (about 1 cup)
- 1/2 cup(s) chopped scallions
- 3 1/2 cup(s) shredded skinless cooked chicken (about 1 1/2 pounds boneless, skinless chicken breasts)
Pork Roast, BBQ
By Bellacucinam
In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, ...
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons cider vinegar
- 3 teaspoons lemon juice
- 1 teaspoon prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 (4-pound) pork loin roast
Chocolate Fidge Cookie
By Bellacucinam
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven
- 1 cup (115 grams) pecans or walnuts
- 1/2 cup (55 grams) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder or instant coffee powder (optional)
- 1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped
- 1/4 cup (57 grams) unsalted butter, cut into small chunks
- 1 3/4 cups (350 grams) granulated white sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (170 grams) semisweet dark chocolate chips
- 1 cup (170 grams) white chocolate chips
Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette
By Bellacucinam
Heat large saute pan on grates of the grill over medium heat
- 1/2 pound Israeli couscous
- Salt
- 12 spears asparagus, grilled and cut into 1/4-inch pieces
- 1 zucchini, halved, grilled and cut into 1-inch pieces
- 1 yellow squash, halved, grilled and cut into 1-inch pieces
- 2 large red peppers, grilled, peeled and diced into bite-size pieces
- 1/2 cup kalamata olives, pitted and chopped
- 2 tablespoons chopped fresh basil leaves
- Freshly ground black pepper
- Lemon-Balsamic Vinaigrette
- 1 small shallot, minced
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons aged balsamic vinegar
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
- 3/4 cup extra-virgin olive oil
Chicken Salad Veronique
By Bellacucinam
Preheat the oven to 350 degrees F
- 4 split (2 whole) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup good mayonnaise
- 1 1/2 tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grapes, cut in 1/2
Chicken, Braised w/Sweet Peppers and Olives
By Bellacucinam
1.Preheat the oven to 400°
- 4 red bell peppers
- 2 yellow bell peppers
- extra-virgin olive oil
- 4 chicken drumsticks
- 4 chicken thighs
- Kosher salt and freshly ground pepper
- 1 carrots, cut into 1/2-inch dice
- 1 celery ribs, cut into 1/2-inch dice
- 2 garlic cloves, halved
- 1 teaspoons thyme leaves
- 1 large sweet onions, halved and thinly sliced
- 1 cups dry white wine
- 1 cups chicken stock or low-sodium broth
- 1/4 pound large green Italian olives, such as Castelvetrano or Cerignola
- chopped flat-leaf parsley
- Crusty bread, for serving