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Recipes
Red Pork and Hominy Stew (Pozole Rojo)
By LaLaCooks
Cook the corn. The most careful cooks like to remove the hard, pointy end — the germ — of each lime-treated cor...
- 2 lb. (about 5 cups) fresh or frozen nixtamal corn, well rinsed, or 1 1/2 pounds (4 cups) American Southwestern dried pozole corn
- 1 head garlic, cloves broken apart, peeled, and halved
- 3 1/2 lb. (1 1/2 medium) pork shanks, cut into 1 1/2-inch-thick pieces (you’ll have to ask the butcher to cut this for you)
- 1 1/2 lb. (2 medium) pork trotters (a.k.a. fresh pigs’ feet), cut lengthwise in half (you’ll have to ask the butcher to do this for you, too)
- 1 1/2 lb. bone-in pork shoulder, cut into 3 or 4 large pieces (again, ask the butcher)
- ~ Salt
- 2 large white onions, rather finely chopped
- 8 medium (4 ounces total) dried ancho chiles, stemmed and seeded
- 3 limes, cut into wedges
- 6 cups thinly sliced cabbage or head lettuce (though not traditional, I love Napa cabbage for pozole)
- 15 radishes, thinly sliced
- 3 to 4 Tbsp. dried Mexican oregano
- 2 Tbsp. coarsely ground dried hot red chile (optional)
- 24 tostadas (crisp-fried corn tortillas), store-bought or homemade
SHRIMP TEMPURA
By LaLaCooks
Serves 4. Published May 1, 2009
- 3 quarts vegetable oil
- 1 1/2 pounds colossal shrimp, peeled and deveined (8 to 12 per pound), tails left on (see note)
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 cup vodka (see note)
- 1 cup seltzer water
- Kosher salt
- 1 recipe Ginger-Soy Dipping Sauce (see Serve With recipe)
Roasted Tomato Tortilla Soup
By LaLaCooks
Review: seemad9000 This was excellent! It did take some time to roast all the veggies, so I don't know if it's a...
- 5 medium tomatoes, cut in half (about 1 1/2 pounds)
- 2 (6-inch) Anaheim chiles
- 7 (1/4-inch-thick) slices onion
- 2 large garlic cloves, halved
- Cooking spray
- 8 (6-inch) white corn tortillas, cut into 1/2-inch strips
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons ground cumin
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 (14-ounce) cans fat-free, less-sodium chicken broth
- 1/2 cup diced ripe avocado
- 1/2 cup (2 ounces) shredded queso fresco
- 8 cilantro sprigs
Red Potato Salad With Bacon
By LaLaCooks
Recipe courtesy Paula Deen for Food Network Magazine
- 6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
- Salt
- 2 ounces bacon (2 or 3 strips)
- 1 cup chopped bell pepper (any color or a combination)
- 1/4 cup minced red onion
- 1/4 cup sliced scallions (about 2 scallions)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon mayonnaise
- Freshly ground pepper
Tacos al Pastor
By LaLaCooks
"Tacos, whiskey, hillbilly music"—that's the promise of Chicago's Big Star, famed chef Paul Kahan's new project w...
- 4 dried guajillo chiles (about 1 ounce)
- 1 dried ancho chile
- 2 dried chipotle chiles
- 2 tablespoons fresh orange juice
- 1/2 tablespoon fresh lime juice
- 1/4 cup Coca-Cola
- 3 tablespoons cider vinegar
- 1 teaspoon annatto seeds
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin seeds
- 1 whole clove
- 1/2 tablespoon brown sugar
- 1/4 teaspoon garlic powder
- 2 tablespoons vegetable oil, plus more for grilling
- 2 1/2 pounds boneless pork shoulder, cut into 1/2-inch-thick slices
- 1 large Spanish onion, cut into 1/2-inch-thick slices
- Salt and freshly ground pepper
- 12 corn tortillas, warmed
- Grilled pineapple, chopped red onion and cilantro, for serving
Potato-Chorizo Tacos With Simple Avocado Salsa
By LaLaCooks
These delicious tacos make a nice, simple supper
- 3 medium red potatoes (about 2 cups) or 3 small yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
- salt
- 12 ounces mexican chorizo sausage, casing removed if there is one (about 1 1/2 cups)
- 1 small white onion, finely chopped
- 4 ounces tomatillos, husked, rinsed and roughly chopped (2 to 3 medium)
- 1 garlic clove, peeled
- fresh hot green chili pepper, stemmed (roughly 2 serranos or 1 jalapeno or to taste)
- 1 large ripe avocado
- 12 warm fresh corn tortillas (store-bought or homemade)
Christine's Lemon Wreath Cookies
By LaLaCooks
Of all the cookies that grace Christine Albano's table at Christmas, the lemon ring-shaped ones -- ciambelle, in It...
- FOR THE COOKIES
- 3 cups all-purpose flour, plus more for surface
- 1 tablespoon baking powder
- 1 1/4 teaspoons coarse salt
- 2/3 cup granulated sugar
- 1 tablespoon plus 1 teaspoon finely grated lemon zest
- 8 ounces (2 sticks) unsalted butter, room temperature
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- FOR THE GLAZE
- 3 cups confectioners' sugar
- 7 to 8 tablespoons fresh lemon juice (from 4 lemons)
- 1/4 cup plus 2 tablespoons white nonpareils, for sprinkling
Braised Pearl Onions
By LaLaCooks
This recipe goes with Mediterranean Mussels with Celery Root and Pearl Onions
- 3 tablespoons canola oil
- 30 white pearl onions, peeled
- 6 dried chili de arbol or 1/2 teaspoon dried crushed red pepper
- 3 bay leaves
- 12 sprigs fresh thyme
- 3/4 cup dry white wine
- 4 1/2 cups white fish stock or broth
- 6 tablespoons unsalted butter
Fabulous Cilantro Pesto
By LaLaCooks
Spread the pesto over grilled corn, or toss with chopped grilled veggies for extra flavor
- 1 (16 ounce) package farfalle pasta
- 1 bunch fresh cilantro
- 5 cloves garlic, minced
- 1 tablespoon white wine vinegar
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon cayenne pepper
- 1/2 cup walnuts or pecans
- salt to taste
- 1/2 cup olive oil
Orzo Salad with Radish and Fennel
By LaLaCooks
Rori Trovato, Cooking Light APRIL 2011
- 8 ounces uncooked orzo (rice-shaped pasta)
- 1 tablespoon kosher salt
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups diced fennel (about 1 bulb)
- 1/2 cup chopped radish
- 3 tablespoons chopped fresh mint
- 3 tablespoons minced green onions
- 1/2 teaspoon kosher salt
- 1/3 cup pine nuts, toasted