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Recipes
Molasses Marinated Flank Steak with Roasted Red Peppers
By cirql8or
Recipe courtesy Aaron McCargo Jr
- 1/4 cup canola oil
- 1/2 cup cola
- 1 tablespoon molasses
- 1 tablespoon soy sauce
- 1 tablespoon red pepper flakes
- 2 tablespoons minced garlic
- 1 tablespoon freshly cracked black pepper
- 1 lime, juiced
- 1 (2-pound) flank steak, trimmed
- 1 baguette, cut on the bias into 1/2-inch thick slices
- 1/2 cup extra-virgin olive oil
- 1 (8-ounce) container herb-seasoned cream cheese
- 1 (10-ounce) jar red pepper strips
- 3 tablespoons chopped cilantro leaves
Margarita
By cirql8or
Recipe courtesy Alton Brown, 2009
- 2 ounces 100 percent agave silver/blanco tequila, divided
- 1 tablespoon kosher salt
- 4 limes, divided
- 1/2 small Hamlin or Valencia orange
- 2 tablespoons light agave nectar
- 3/4 cup ice cubes, about 3 to 4
Champagne with Pear Liqueur
By cirql8or
Recipe courtesy Michael Chiarello
- 3/4 cup (6 tablespoons) pear liqueur (recommended: Poire William)
- 1 bottle Champagne or sparkling wine (750ml), chilled
- 1 ripe pear, cored, cut into thin slices
Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes
By cirql8or
Recipe courtesy Tyler Florence
- 4 bone-in pork chops, about 1 1/2 inches thick
- 2 quarts water
- 1/4 cup sugar
- 1/4 cup kosher salt
- 4 fresh thyme sprigs
- 10 cloves
- 6 allspice berries
- 8 slices (about 3 ounces) prosciutto
- 4 slices (about 3 ounces) fontina
- 1/2 cup chicken stock
- 4 tablespoons unsalted butter, chilled
- 4 sprigs flat-leaf parsley, for garnish
- 1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Grilled Polenta Squares, recipe follows
- 8 cups water
- 1 teaspoon kosher salt
- 2 cups polenta/yellow cornmeal
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, room temperature
- 1 cup grated Parmigiano-Reggiano
- Fresh cracked black pepper
- Extra-virgin olive oil
Curry-Crusted Bananas
By cirql8or
Recipe courtesy Paula Deen
- 4 firm bananas, peeled
- 6 tablespoons melted butter
- 1 teaspoon curry powder
- 2 cups crushed cornflakes
- Sugar, for sprinkling, optional
Brownie Pizza
By cirql8or
Recipe courtesy Paula Deen, 2007
- 1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines)
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) can crushed pineapple, drained
- 2 tablespoons sugar
- 2 banana, sliced
- 1 cup fresh strawberries sliced
- Marshmallows
- Maraschino cherries
- 1 cup chopped nuts
- Coconut
- Chocolate syrup, for drizzling
- Whipped cream
- Mint, for garnish
Emeril's Late Night Parfait
By cirql8or
Recipe courtesy Emeril Lagasse
- 1 pint vanilla ice cream
- 1/2 cup crumbled biscotti cookie crumbs, or other cookie crumbs of choice
- 1/4 cup Frangelico or other nut flavored liqueur
- 2 tablespoons roughly chopped lightly toasted hazelnuts or walnuts
Sauteed Bananas with Tangy Sweet Cream
By cirql8or
Recipes courtesy Melissa d'Arabian
- 2 tablespoons butter
- 4 bananas, peeled and sliced in 1/2 crosswise and then lengthwise
- 1 orange, juiced
- 2 tablespoons sugar
- Dash salt
- Tangy-Sweet Cream, recipe follows
- 4 tablespoons sour cream
- 2 tablespoons light brown sugar
- 1 teaspoon finely grated orange zest
- 1/4 teaspoon ground cinnamon
Open-Faced Plum Tart
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- 1 (9-inch) store-bought round pie crust
- 1/4 cup fig jam
- 1 pound plums cut into 1/4-inch wedges
- 1 egg plus 1 tablespoon water, whisked for egg wash
- 1/2 cup raw cane sugar
Cookie and Pecan Bars
By cirql8or
Recipes written by Danny Boome - All rights reserved by Crash Bang Boome Production LLC
- 2 1/2 cups packaged chocolate chip cookies, crushed into bite-size bits
- 3 cups pecan halves
- 1 cup raisins
- 1/2 cup glazed cherries
- 1 cup unsalted butter (2 sticks)
- 1 cup light brown sugar
- 12 ounces semisweet chocolate chips