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Recipes
Asian BBQ Sauce
By Bellacucinam
Add all of the ingredients, except the water, to a small sauce pan
- 3 Scallions (green tops only), washed and sliced thin
- 1/3 cup Cherry preserves
- 1/4 cup Hoisin sauce
- 1/4 cup Mirin
- 1/8 cup Seasoned rice wine vinegar
- 1/8 cup Water
- 1/8 tsp Ground ginger
- 1/8 tsp Ground white pepper
- 10 drops Sesame oil
Skirt Steak and Poblano Fajitas
By Bellacucinam
Preheat grill to high. Mash avocados in a medium bowl with a fork
- 2 ripe avocados, peeled and pitted
- 1/2 cup chopped fresh cilantro
- 3 tablespoons lime juice, divided, plus lime wedges for garnish
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 bunches scallions, trimmed
- 3 poblano peppers (see Ingredient note)
- 3 teaspoons extra-virgin olive oil, divided
- 1 teaspoon ground ancho chile (see Ingredient Note)
- 1/2 teaspoon ground cumin
- 1-1 1/4 pounds skirt steak, trimmed of fat
- Hot sauce for serving
- 12 6-inch corn tortillas, warmed (see Cooking Tip)
Mustard and Coriander Crusted Salmon
By Bellacucinam
Preheat the oven to 425°
- 1 tablespoon coriander seeds
- 1 teaspoon mustard seeds
- Pinch of crushed red pepper
- 1 1/4 pounds skinless salmon fillet in one piece
- Salt and freshly ground black pepper
- 1 tablespoon plus 1/2 teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 bunch watercress (6 ounces), thick stems discarded
- 1 cup tightly packed flat-leaf parsley leaves
Ceaser Dressing
By Bellacucinam
puree all in blender - slowly add oil and emulsify
- 2 yolk
- 2 tablespoons dijon
- 4 cloves garlic
- 2 anchovies
- 1/4 cup tablespoons white wine vin
- 1 cup oil
Chicken Salad w/Grapes and Walnuts
By Bellacucinam
Toss together all ingredients in a large bowl until combined well
- 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
- 1 cup walnuts,toasted and chopped
- 1 celery rib, cut into 1/4-inch-thick slices (1 cup)
- 2 tablespoons finely chopped shallot
- 2 cups halved seedless red grapes
- 3/4 cup mayonnaise
- 3 tablespoons tarragon vinegar
- 2 tablespoons finely chopped fresh tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Leek Chive Matzo Ball Soup
By Bellacucinam
Melt margarine in heavy small skillet over medium heat
- 6 tablespoons butter
- 1/2 cup packed finely chopped leek (white and pale green parts only)
- 1/2 cup finely chopped fresh chives
- 4 eggs
- 2 tablespoons ginger ale
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground ginger
- 1 cup unsalted matzo meal
- 12 cups chicken broth
- Chopped fresh chives
Mushroom, Warm Salad
By Bellacucinam
Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried thyme
- 1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
- 1/4 cup chopped shallots
- 2 tablespoons minced fresh chives
- 4 cups torn mixed greens
Skirt Steak with Salsa Verde - Mario
By Bellacucinam
1.MARINATE THE STEAK: In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil
- Steak
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped thyme
- 4 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 pounds skirt steak
- Salsa Verde
- 1 packed cup parsley leaves
- 1 packed cup basil leaves
- 1 packed cup mint leaves
- 2/3 cup capers, drained
- 2 large oil-packed anchovy fillets, drained and chopped
- 1 garlic clove, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Hot smoked paprika, for sprinkling
Beouf Bourguignon - Julia Child
By Bellacucinam
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long)
- One 6-ounce piece of chunk bacon
- 3 1/2 tablespoons olive oil
- 3 pounds lean stewing beef, cut into 2-inch cubes
- 1 carrot, sliced
- 1 onion, sliced
- Salt and pepper
- 2 tablespoons flour
- 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
- 2 1/2 to 3 1/2 cups brown beef stock
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- A crumbled bay leaf
- 18 to 24 white onions, small
- 3 1/2 tablespoons butter
- Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
- 1 pound mushrooms, fresh and quartered
Tuna - Herb Seared, with Caponata
By Bellacucinam
To make the tuna: Rub a little olive oil on the piece of tuna
- Herb Seared Tuna:
- Extra-virgin olive oil
- 1 pound sushi-quality tuna loin
- Kosher salt and freshly ground black pepper
- 1 cup finely chopped fresh herbs, such as basil, parsley, and chives
- Caponata:
- 1/2 cup extra-virgin olive oil
- 3 anchovy fillets, coarsely chopped
- 1 teaspoon red pepper flakes
- 4 Japanese eggplants or 1 large Italian eggplant, cubed
- 2 tomatoes, halved and seeds squeezed out, coarsely chopped
- 1 red bell pepper, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tablespoons capers, drained
- 1/4 cup raisins
- 1/2 cup pitted kalamata olives
- 2 tablespoons balsamic vinegar
- Pinch sugar
- 1/2 bunch fresh basil, hand-torn
- Kosher salt and freshly ground black pepper