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Recipes
Jamaican Rice and Peas
By LaLaCooks
This spicy side dish, made with ginger, chiles and coconut milk, is great alongside jerk or curry dishes
- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 1 1/2 tablespoons finely grated fresh ginger
- 2 cups long grain white rice, such as jasmine
- One 15-ounce can kidney beans, drained and rinsed
- 1/2 Scotch bonnet or habanero chile, seeded
- One 14-ounce can unsweetened coconut milk
- 1 1/2 cups water
- Salt and freshly ground black pepper
- 4 scallions, thinly sliced
Linguine with Spicy Shrimp
By LaLaCooks
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked linguine
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- 2 plum tomatoes, chopped
- 1 pound peeled and deveined medium shrimp
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/2 cup half-and-half
- 1/3 cup chopped fresh flat-leaf parsley
Garlicky Grilled Portobello Mushrooms with Smoky Tomato-Chile Salsa
By LaLaCooks
Marinating the mushrooms: In a food processor or blender, combine 1/3 of the onion, the garlic, 3 tablespoons of th...
- 1 medium white onion, sliced into 1/2-inch rounds (keep the rounds intact for easy grilling)
- 3 garlic cloves, peeled and roughly chopped
- 1/4 cup fresh lime juice
- 1/4 teaspoon cumin, preferably freshly ground
- Salt
- Six 4- to 5-inch (about 1-3/4 pounds total) portobello mushrooms, stems removed and caps wiped clean (you can use a spoon to scrape out the dark gills on the underside of the caps, though it's not really necessary)
- A little vegetable or olive oil for the onion
- 12 ounces (2 medium-small round or 4 to 6 plum) ripe tomatoes
- 3 medium (about 9 ounces total) fresh poblano chiles
- 3 tablespoons chopped fresh cilantro
- 12 warm, fresh corn tortillas
Chicken Thighs with Malt Vinegar
By LaLaCooks
In a large heavy nonreactive skillet, heat the oil
- 2 tablespoons vegetable oil
- 8 chicken thighs (about 3 pounds)
- Salt and freshly ground pepper
- 1 carrot, cut into 1/4-inch dice
- 1 celery rib, cut into 1/4-inch dice
- 1 small onion, cut into 1/4-inch dice
- 1/3 cup malt vinegar
- 1/3 cup dry white wine
- 1 cup chicken stock or canned low-sodium broth
- 2 teaspoons thyme
- 2 bay leaves
- Pinch of allspice
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh flat-leaf parsley
Toasted PistachioCheese Arancini
By LaLaCooks
This recipe for arancinifried risotto ballscomes from Renato Poliafito, who got it from his Sicilian cousin Ema...
- 2 1/2 tablespoons unsalted butter
- 1 small onion, minced
- 1 1/2 cups arborio rice (about 10 ounces)
- 1/2 cup dry white wine
- Pinch of saffron threads, crumbled
- Salt and freshly ground black pepper
- 3 cups chicken stock or low-sodium broth, warmed
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/2 tablespoon all-purpose flour, plus more for dusting
- 1/4 cup plus 2 tablespoons milk
- Pinch of freshly grated nutmeg
- 4 ounces fresh mozzarella, finely diced
- 1/4 cup plus 2 tablespoons chopped salted pistachios
- 2 tablespoons frozen baby peas, thawed
- 2 large eggs, beaten
- 1 1/2 cups panko (Japanese bread crumbs)
- Vegetable oil, for frying
SIMPLE BROILED CHICKEN BREASTS
By LaLaCooks
Though we recommend brining, you may bypass this step if pressed for time; simply skip step 1 and season the chicke...
- 3/4 cup kosher salt or 6 tablespoons table salt
- 3/4 cup granulated sugar
- 4 bone-in, skin-on chicken breast halves (about 3 pounds)
- Ground black pepper
Fried or Baked Tortilla Chips (Totopos Fritos O Horneados)
By LaLaCooks
Rick Bayless
- Salt; for sprinkling (optional)
- 12 Corn tortillas
- Vegetable oil
- Olive-oil cooking spray
Huevos Rancheros
By LaLaCooks
Recipe courtesy Tyler Florence Review: This dish definitely deserves five stars for amazing flavor
- Salsa Roja:
- 4 medium corn tortillas
- Peanut oil, for deep-frying
- Salsa Roja, recipe follows
- Chorizo Refried Beans, recipe follows
- 4 large eggs, fried sunny side up
- 1 cup crumbled queso fresco
- Fresh cilantro sprigs
- Fried chorizo (reserved from Refried Beans recipe)
- 4 lime wedges
- 1 dried ancho chile, stemmed and seeded
- 1 dried Anaheim chile, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 1 tablespoon dried oregano, preferably Mexican
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 cup hot water
- 8 plum tomatoes, quartered
- 1 medium Spanish onion, sliced
- 3 garlic cloves
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 sprigs cilantro
- 1 tablespoon sugar
- 1 lime, juiced
- Chorizo Refried Beans:
- 4 links smoked Mexican chorizo
- 1/4 cup extra-virgin olive oil
- 1/4 white onion, finely diced
- 2 cloves garlic, peeled and chopped
- 2 (15.5 ounce) cans red kidney beans
- 1 to 2 cups low-sodium chicken stock
- Kosher salt and freshly ground black pepper
Upside-Down Mushroom Tartlets
By LaLaCooks
Cut these into quarters for pretty yet simple hors d'oeuvres, or serve them with a crunchy green salad for lunch or...
- 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
- 1 tablespoon extra-virgin olive oil, plus more for muffin pan
- 1 large shallot, diced small
- 1 pound cremini mushrooms, sliced
- Coarse salt and ground pepper
- 2 teaspoons fresh thyme leaves, plus more for serving
- 3/4 cup grated Gruyere cheese (2 ounces)
Lemon-Parsley Gougeres
By LaLaCooks
Directions Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butt...
- 6 tablespoons unsalted butter
- 1 teaspoons coarse salt
- 1/4 teaspoon cayenne pepper
- 3/4 cup all-purpose flour
- 5 large eggs
- Zest of 1 lemon
- 3 scallions, finely chopped
- 3 tablespoons finely chopped fresh curly-leaf parsley