Chef Estados Unidos
Recetas de Russ Crandall (Page 9)
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Stew for You (or Two)1. Pat the beef dry with paper towels, then rub all over with the ground nutmeg. Sprinkle both sides generously with kosher salt and black pepper,… |
Noviembre de 2014
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Hawaii-Style Garlic ShrimpHaving spent most of my 20s in Hawaii, we regularly made trips to Giovanni’s shrimp truck in Kahuku to enjoy their signature dish: garlic shrimp.… |
Noviembre de 2014
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Pan-Fried Tilapia Taco Salad1. Combine the dressing ingredients, adding salt to taste. Cover and refrigerate for at least 1 hour to allow flavors to marry.2. Pat the tilapia… |
Noviembre de 2014
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Aloo Gobi Matar1. Soak the potatoes in cool water for 20 minutes, then drain and pat dry. In a large skillet, warm 2 tbsp of the ghee over med/high heat, then add… |
Octubre de 2014
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Review: Cook’s Illustrated Meat BookI owe a huge debt to America’s Test Kitchen and their Cook’s Illustrated cookbooks, whether they realize it or… |
Octubre de 2014
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8 Things You Didn’t Know about The Ancestral TableIt’s hard to believe that my cookbook is nearly 8 months old! As I was going through some of my blog’s draft… |
Octubre de 2014
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Jollof Rice1. Thoroughly rinse the rice (until the water runs clear), then soak in cool water for 1 hour. This will prevent the rice from clumping when… |
Octubre de 2014
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Pressure Cooker Short RibsI’m relatively new to the whole pressure cooking scene. We didn’t use them in the restaurants where I first learned to cook, and I’ve frankly been a… |
Octubre de 2014
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Oven Roasted Pernil (Puerto Rican Pork Shoulder)Lately I’ve been in the mood to catch up on all of the recipes that didn’t quite make it into The Ancestral… |
Octubre de 2014
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Chicken Tikka Masala1. Combine the turmeric, garam masala, coriander, cumin, salt, and red chili powder to make a spice blend; divide the spice blend in half. Combine… |
Septiembre de 2014
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345 views
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