LaLaCooks' profile page
Recipes
GREEK CHERRY TOMATO SALAD
By LaLaCooks
WHY THIS RECIPE WORKS: Published July 1, 2008
- 2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
- Table salt
- 1/2 teaspoon sugar
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1/2 teaspoon dried oregano
- 1 medium shallot , minced (about 3 tablespoons)
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Ground black pepper
- 1 small cucumber , peeled, seeded, and cut into 1/2-inch dice
- 1/2 cup chopped pitted kalamata olives
- 4 ounces feta cheese , crumbled (about 1 cup)
- 3 tablespoons chopped fresh parsley leaves
Spicy Lamb Sausage
By LaLaCooks
This recipe goes with Fried Olives Stuffed with Spicy Lamb Sausage
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped onion
- 1/4 teaspoon chopped garlic
- 1 tablespoon sherry vinegar
- 1 1/2 pounds ground lamb
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon hot paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon crushed fennel seeds
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Chicken Paillard with Creamy Parmesan Salad
By LaLaCooks
Recipe courtesy Tyler Florence, 2008
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 4 eggs, whipped slightly with splash milk
- 2 cups panko bread crumbs
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 anchovy fillets
- 2 egg yolks*
- 2 clove garlic, smashed
- 2 lemons, juiced
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 1 cup organic grape tomatoes, halved
- 1 bag fresh baby arugala
- 1/2 pound fresh mozzarella cheese, boccancini, halved
- Shaved Parmesan, for garnish
- Lemon wedges, for garnish
- Extra-virgin olive oil, for drizzling
Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa
By LaLaCooks
September 8, 2009 by joejhorn Perfect, Yum, Right on
- 2 (about 1 pound total) pork tenderloins (from free-range pigs please)
- 1 (7-ounce) can chipotle chiles en adobo
- 1 cup fresh orange juice
- 1 cup (about 2 ounces) sun-dried tomatoes, halved
- 1 small red onion, finely chopped (a generous 1/2 cup)
- 1/2 cup chopped, pitted kalamata olives
- 1/4 cup chopped fresh cilantro
- 1 About 1 tablespoon fresh lime juice
- Salt
- 1 tablespoon vegetable oil, rich-tasting pork lard or bacon drippings
- 12 fresh, warm corn tortillas (reheat store-bought ones or make them from scratch)