JDARK's profile page
Recipes
Ricotta Cavatelli
By JDARK
For the ricotta cavatelli: Combine the ricotta, eggs and salt in a large bowl, then stir in the flour
- 16 ounces whole-milk ricotta cheese
- 3 large eggs
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour, plus more as needed and for dusting
Buñuelos
By JDARK
For the batter: In a large bowl, combine the flour, sugar, cinnamon, baking powder, star anise and salt
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground star anise
- Pinch kosher salt
- 2 large eggs
- 1 cup water
- 2 tablespoons milk
- 1 tablespoon vegetable oil, plus more for frying
- 1 teaspoon vanilla extract
- 1 orange, zested
Salsa Macha
By JDARK
For make the salsa macha: Heat the oil in a deep cast-iron skillet or a large Dutch oven to 350 degrees F
- 4 cups grapeseed oil
- 4 chiles de árbol, stemmed
- 8 ancho chiles, stemmed and seeded
- 1/2 medium white onion, diced
- 6 garlic cloves, sliced thin
- 1/2 cup raw Spanish peanuts
- 2 cups honey
- Kosher salt
Chile Colorado (Adobo)
By JDARK
For the chile Colorado: Pour the beef broth into a medium pot and bring to a boil over medium-high heat
- 4 cups beef broth, plus more if needed
- 4 ancho chiles, seeded and stemmed
- 5 guajillo chiles, seeded and stemmed
- 1 medium yellow onion, quartered
- 4 cloves garlic, peeled and smashed
- 2 tablespoons dried Mexican oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 avocado leaves
- Kosher salt
- 3 pounds beef chuck, cut in 1-inch chunks
- 2 tablespoons cornstarch
- 3 tablespoons grapeseed oil
- 1 dried bay leaf
Masala Chai
By JDARK
In a saucepan, bring the ginger, cardamom and cloves to a boil with 4 cups of water
- 1 tsp finely diced fresh ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 3 tsp loose Darjeeling tea
- 3 tsp brown sugar
- 1 cup whole milk
- 2 tsp honey
Korean BBQ Marinade
By JDARK
Put all ingredients except the gochujang in a food processor and blend
- 1 cup soy sauce
- 1 cup Asian pear
- 1 cup onion
- 5 gloves garlic
- 1/2 cup toasted sesame oil
- 1/2 cup sugar
- 1/4 cup sake
- 1/4 cup fish sauce
- 1/2 cup gachujang
Dukkah Roast Chicken with Warm Pomegranate Gravy
By JDARK
Chicken: Preheat oven to 350 degrees F
- Chicken:
- 16 oz preserved lemons
- 1 fresh red chile
- 1 bunch rosemary
- 1 pomegranate
- 3-1/2 lb whole chicken
- 1 tbsp runny honey
- 3 tbsp dukkah
- Dukkah:
- 1 tbsp black peppercorns
- 1 tbsp sea salt
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- finely grated zest of 1 lemon
- 3-1/2 tbsp blanched almonds
- 3-1/2 tbsp blanched hazelnuts
- 3-1/2 tbsp sesame seeds
- 3-1/2 tbsp shelled, unsalted pistachios
Roast Potatoes
By JDARK
Preheat oven to 350 degrees F
- 5 lbs medium potatoes (ideally 3 inches in size)
- 4 tbsp goose/duck fat
- 1 bulb of garlic
- 1/2 bunch of fresh sage
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- olive oil
Tandoori Masala Turkey Breast
By JDARK
Toast chiles until darkened and a little puffy
- 4 dried Guajilo chilies
- 1 tsp Fenugreek seeds
- 1 tsp fennel seeds
- 2 tsps coriander seeds
- 10 whole cloves
- 4 green cardamom pods
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/2 tsp ground turmeric
- 2 sticks unsalted butter, softened
- 2 tsp ginger-garlic paste
- 1 lime, zested and juiced
- 1 tsp honey
- 1 boneless turkey breast, skin on
"Cheater" Masala Gravy
By JDARK
Melt butter in small saucepan over medium heat
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 tbsp tandoori masala
- 2 cups chicken or turkey stock, warmed
- fresh cilantro