LaLaCooks' profile page
Recipes
Fried Olives Stuffed with Spicy Lamb Sausage
By LaLaCooks
1. Slice olives open lengthwise almost all the way, leaving bottom end attached
- 16 large queen olives, pimiento removed
- Spicy Lamb Sausage
- 1 large egg, lightly beaten
- 1 cup all-purpose flour
- 1 cup panko (Japanese breadcrumbs)
- Canola oil
Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms (Quesadillas de Queso y Rajas o Hongos)
By LaLaCooks
Rick's book is a great read and has lots of great tips
- Dough
- 1 pound fresh-ground corn masa,
- OR 1 1/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons hot tap water
- 2 tablespoons lard or vegetable shortening
- 1/4 cup flour (use 1/3 cup if working with powdered masa harina)
- A generous 1/2 teaspoon salt
- 1 scant teaspoon baking powder
- Cheese Filling (See Note)
- 10 ounces (about 2 1/2 cups) grated melting cheese like Monterey or a mild cheddar
- 1 large fresh poblano chile, roasted, peeled and cut into strips
- Mushroom Filling (See Note)
- 12 ounces mushrooms (I prefer really full-flavored ones like shiitakes), rinsed or wiped clean
- 1 tablespoons lard or vegetable oil
- 1/2 medium white onion, finely chopped
- 2 fresh serrano chiles (or 1 jalapeno), stemmed, seeded and finely chopped
- 1 1/2 tablespoon chopped fresh epazote (optional)
- Vegetable oil to a depth of 1-inch
- Note: One recipe of either the cheese filling or the mushroom filling will be enough to fill all 12 turnovers. If you make both fillings, you'll need to double the dough recipe for 24 turnovers.
Shrimp Salad-Stuffed Endive
By LaLaCooks
Southern Living JUNE 2011
- 1/4 cup mayonnaise
- 1/4 cup cream cheese, softened
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 1/2 cups finely chopped, peeled and deveined, cooked shrimp (about 1 lb. of any size)
- 1/2 cup finely diced celery
- 24 Belgian endive leaves (about 2 heads)
Marinated Winter Squash
By LaLaCooks
Zucca Gialla Marinata Squash is not one of the most popular vegetables, but I love it and love cooking with it
- 1 cup apple-cider vinegar or white vinegar
- 1 tablespoon sugar
- ½ teaspoon coarse sea salt or kosher salt, or more to taste
- 6 garlic cloves, peeled and sliced
- 1 tablespoon extra virgin olive oil
- 1 butternut squash, about 2 pounds
- 1 cup vegetable oil, or as needed
- 10 to 20 fresh basil leaves
Remoulade Sauce
By LaLaCooks
Serve with Fried Green Tomatoes and Fried Green Tomatoes with Shrimp Remoulade Southern Living June 2011
- 1 cup mayonnaise
- 1/4 cup sliced green onion
- 2 tablespoons Creole mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced fresh garlic
- 1 teaspoon horseradish
Brussels Sprouts Salad with Warm Bacon Vinaigrette
By LaLaCooks
1. With food processor on, drop Brussels sprouts through the food chute of food processor fitted with the slicer at...
- 3/4 pound Brussels sprouts
- 6 slices applewood-smoked bacon
- 1/3 cup white wine vinegar
- 1 1/2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups chopped romaine lettuce
- 1/4 cup coarsely chopped pecans, toasted
CREAMLESS CREAMY TOMATO SOUP
By LaLaCooks
Published September 1, 2008
- 1/4 cup extra virgin olive oil , plus more for drizzling
- 1 medium onion , chopped medium (about 1 cup)
- 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
- pinch hot red pepper flakes (optional)
- 1 bay leaf
- 2 (28-ounce) cans whole tomatoes packed in juice
- 1 tablespoon brown sugar
- 3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
- 2 cups low-sodium chicken broth
- 2 tablespoons brandy (optional)
- 1/4 cup chopped fresh chives
Whole Striped Bass
By LaLaCooks
Recipe courtesy Alton Brown, 2007
- 1 (2 to 3-pound) or 2 (1 to 1 1/2-pounds) whole striped bass, gutted and scaled
- 3 tablespoons olive oil, divided
- 1 large bunch fresh parsley, plus extra, for serving
- 1 large bunch fresh dill
- 1 large lemon, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
Kentucky Benedictine Tea Sandwiches
By LaLaCooks
Southern Living JUNE 2011
- 2 (8-oz.) packages cream cheese, softened
- 1 cup peeled, seeded, and finely chopped cucumber
- 1/2 cup minced green onions
- 1/4 cup chopped fresh dill
- 2 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 48 white bread slices
Stovetop Roast Chicken with Lemon-Herb Sauce
By LaLaCooks
America's Test Kitchen WHY THIS RECIPE WORKS: We started with a standard set of mixed chicken parts: four breast h...
- 3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
- 1 - 1 1/4 cups low-sodium chicken broth
- Lemon-Herb Sauce
- 1 tablespoon vegetable oil
- 1 teaspoon vegetable oil
- 1 medium shallot , minced (about 3 tablespoons)
- 1 teaspoon unbleached all-purpose flour
- 1 tablespoon lemon juice
- 1 1/2 tablespoons minced fresh parsley leaves
- 1 1/2 tablespoons minced fresh chives
- 1 tablespoon cold unsalted butter