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Recipes
Sautéed Mushrooms with Caramelized Shallots
By garciamoss
This recipe for sautéed mushrooms with caramelized shallots is one of those dishes that will haunt you
- 1 tablespoon grapeseed oil or canola oil
- 1 cup cubed (1/4-inch) thick-cut bacon
- 1 cup thinly sliced shallots
- 8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
- 2 tablespoons water
- 2 tablespoons thinly sliced fresh sage
- 1 tablespoon unsalted butter, at room temperature
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Chocolate-Cherry Cheesecake Tart
By garciamoss
Position a rack in the center of the oven and heat the oven to 350°F
- 6 oz. chocolate wafers, finely crushed (1-1/3 cups)
- 1/3 cup plus 2 Tbs. granulated sugar
- 2-1/2 oz. (5 Tbs.) unsalted butter, melted
- 1 cup pitted fresh or frozen sweet cherries, puréed
- 3 Tbs. cherry preserves
- 1 Tbs. kirsch
- 12 oz. cream cheese, softened
- 4 oz. sour cream (1/3 cup plus 1 Tbs.), at room temperature
- 1 Tbs. all-purpose flour
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 2 large eggs, at room temperature
Kentucky Chocolate Chip Pecan Pie
By garciamoss
Preheat the oven to 350 degrees F
- 1/2 cup pecans
- 1 unbaked 9-inch pie crust, homemade or store-bought
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 2 large eggs
- 1 tablespoon bourbon
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup semi-sweet chocolate chips
- Vanilla ice cream, whipped cream and chocolate syrup, for serving
Cheddar Bacon Potato Packets
By garciamoss
These are great for summer because you can easily make them on the grill
- 4 medium potatoes, cut into 1-inch cubes
- 4 tbsp. butter
- 2 cups shredded cheddar cheese
- 1 cup cooked & crumbled bacon
- 2 green onions, sliced
- salt & pepper to taste
The Ultimate Fish Tacos
By garciamoss
Prepare the fish. Cut the pieces of fish into 1-ounce strips
- PINK CHILE MAYONNAISE:
- 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
- 2 cups all-purpose flour
- 3 eggs, lightly beaten
- 4 tablespoons water
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 1/2 head savoy cabbage, finely shredded
- 1 bunch cilantro, leaves picked
- 1 bunch chives, chopped
- 3 limes, cut into wedges for garnish
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- MANGO-RADISH SALSA:
- 2 limes
- 2 mangoes, diced
- 4 to 5 red radishes, diced
- 1 red onion, diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro, leaves chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Spiced Molasses Cookies
By garciamoss
In a bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup firmly packed dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup molasses
- 3 About 3 Tablespoons granulated sugar
Butterbeer Cupcakes
By garciamoss
Yes—now we Muggles and "Harry Potter" fans can have butterbeer, albeit as cupcakes!
- For the cupcakes:.
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 3 large eggs
- 1 1/2 teaspoon vanilla
- 1 teaspoon butter flavoring
- 1/2 cup buttermilk
- 1/2 cup cream soda
- .
- For the ganache:.
- 1 11-oz. package butterscotch chips
- 1 cup heavy cream
- .
- For the buttercream frosting:.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup butterscotch ganache
- 1 teaspoon vanilla
- 1 teaspoon butter flavoring
- 1/8 teaspoon salt
- 1 16-oz. package powdered sugar
- Splash of milk or cream (as needed)
Espresso Cupcakes
By garciamoss
Bake these caffeinated cupcakes in espresso cups so that guests can enjoy individual portions with ease
- 6 tablespoons unsalted butter, softened, plus more for buttering
- 3 tablespoons instant espresso powder
- 3/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus more for garnish
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup well-shaken buttermilk
- 1/2 cup prepared hot fudge sauce
- 1 1/2 cups cold heavy cream
- 18 chocolate-covered espresso beans, for garnish
Crab Cake Mac N Cheese
By garciamoss
Bring a large pot of water to a boil over medium heat, then salt the water
- Salt
- 1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons butter
- 3 ribs celery with leafy tops, finely chopped
- 1 medium onion, finely chopped
- 1/2 small red bell pepper, seeded and finely chopped
- 3 to 4 cloves garlic, finely chopped
- 1 bay leaf
- 2 About 2 tablespoons freshly chopped thyme leaves, several sprigs
- 1 About 1 tablespoon grated lemon zest
- Freshly ground black pepper
- 3/4 pound fresh lump crabmeat, picked for shells and flaked
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- Freshly grated nutmeg, to taste
- 1 tablespoon Dijon mustard
- 1/3 pound, about 1 rounded cup grated sharp white Cheddar
- 1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese
- 3 tablespoons hot sauce (recommended: Frank's Red Hot)
- 1 cup panko bread crumbs
- A generous handful flat-leaf parsley, finely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Chorizo and Roasted Red Pepper Tortilla
By garciamoss
Drizzle the potatoes with about 2 tbsps
- 2 c. peeled and sliced potatoes
- 6 tbsps. olive oil
- 1 clove of garlic, chopped
- 1 onion, halved and sliced
- 3 cooked medium chorizos, sliced into thin rounds
- 1/4 c. of roast red pepper strips (ready bought)
- 1 c. grated cheese
- 6 eggs