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Recipes
Pavochón
By ltrodrigu
Make Achiote Oil: Bring oil to a soft boil in a small pot
- 1 quart canola or grapeseed oil
- 1 cup achiote or annatto seeds (available at Latin American markets and many supermarkets)
- 1/3 cup salt
- 1/2 cup fresh oregano
- 1/2 bunch recao (culantro) or cilantro, bottoms of stems trimmed and discarded
- 1/2 cup chopped aji dulce or other sweet pepper, with seeds
- 1/3 cup crushed garlic
- 1/2 bunch cilantro leaves
- 1/3 cup chopped yellow onion
- Freshly ground black pepper, optional
- 1 whole (16-pound) turkey
Toast With Ricotta and Grapes
By ltrodrigu
Weight Watchers Points = 6 per serving
- 4 slices country bread, toasted
- 1/4 cup ricotta
- 1 cup seedless grapes
- 1 tablespoon honey
Pan Roasted Artichokes with Garlic & Lemon
By ltrodrigu
Weight Watchers Points = 8 per serving
- 3 lemons, halved
- 2 bags frozen artichoke hearts (Trader Joe's)
- 1/2 cup extra-virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 4 - 6 peeled garlic cloves, crushed
Rhubarb Bellini
By ltrodrigu
To Make the Syrup: In a blender, combine the rhubarb and sugar
- 8 ounces fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup sugar (this makes for a relatively non-tart syrup. If you like it tart, use 3/4 cup)
- 1 cup boiling water
- Prosecco (or another dry sparkling wine), chilled
avocado, tomato, sprouts & pepper jack with chive spread
By ltrodrigu
In a small bowl, mix the Greek yogurt and chives
- Chive Spread
- 1/4 cup Greek yogurt
- 1 tablespoon finely chopped fresh chives
- Salt and pepper, to taste
- Avocado Salad
- 1 avocado, peeled, pitted and diced
- 1 tomato, cored and chopped
- 1 cucumber, peeled, seeded and diced
- Squeeze of lime juice
- 2 tablespoons chopped fresh basil or cilantro
- Salt and pepper, to taste
- 4 slices whole grain bread or 4 small mulitgrain tortillas
- 1/4 cup alfalfa sprouts
- 2 to 4 slices lite pepper jack cheese
Tater Skin Quiche
By ltrodrigu
Remember those crispy baked potato skins loaded with melted cheddar, bacon bits, sour cream and chives? This quiche...
- 3/4 pound bacon, cut into 3/4-inch pieces
- 3 cups frozen tater tots, thawed
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
- 1/2 cup grated sharp cheddar cheese
- 4 eggs
- 1 1/2 cups crème fraîche
- 1/2 cup chopped fresh chives
- 1/2 cup grated mild cheddar cheese
Vampire Kiss Martini
By ltrodrigu
A Perfect Drink for your Halloween Party!
- 1 part raspberry liqueur, such as Chambord
- 1 part vodka, such as Absolut
- 1 part Champagne, such as Korbel
- wax teeth, candy corn, licorice, and/or blood orange slice, for garnish
Chocolate Soup
By ltrodrigu
In a small saucepan over medium heat, bring cream, milk and orange zest to a boil, then immediately remove pan from...
- 1/4 cup heavy cream
- 3/4 cup whole milk
- 1 Cara Cara or navel orange, zested, then segmented
- 6 ounces 65% dark chocolate, broken into pieces
- 1 tablespoon orange-blossom honey
- 1/4 cup freshly squeezed and strained orange juice
- 1 tablespoon orange liqueur, such as Grand Marnier or Cointreau
Slow Cooker Eggplant Parmesan
By ltrodrigu
Salt and drain eggplant to remove bitterness for 1 hour
- 1 medium eggplant, sliced 1/4-inch
- 1 medium zucchini, sliced 1/4-inch
- salt
- 2 eggs
- seasoned breadcrumbs
- tomato sauce
- ricotta cheese
- mozzarella cheese
- parmesan cheese, grated
Kaukswe (Burmese Curry Noodles)
By ltrodrigu
Start the day before, if you wish, browning the chickpea flour and frying the noodles
- 1 cup grapeseed or other neutral oil
- 1 pound dried Chinese egg noodles or 1 1/2 pounds fresh egg noodles
- 1/4 cup chickpea flour
- 3 tablespoons turmeric powder
- 3 tablespoons ginger powder
- 1 tablespoon finely ground ancho or other moderately hot red chili
- 2 pounds lean pork shoulder, cut into 1/2-inch cubes
- Sea salt and freshly ground black pepper
- 4 large shallots, chopped
- 1 medium onion, chopped
- 6 cloves garlic, chopped
- 1 bunch cilantro roots or thick lower cilantro stems, plus leaves from 1 bunch cilantro, chopped
- 2 tablespoons grated fresh ginger
- 2 kaffir lime leaves
- 3 cups chicken stock
- 1/4 cup Vietnamese or Thai fish sauce
- 1 (13 1/2-ounce) can coconut milk
- Garnishes to be passed and added at the table: lime wedges, red pepper flakes, bean sprouts, thinly sliced scallions, more chopped cilantro, coarsely chopped roasted peanuts