LaLaCooks' profile page
Recipes
Brown-Sugar Barbecue Chicken Drumettes
By LaLaCooks
A simple, sweet barbecue sauce will please even finicky eaters
- 2 cups ketchup
- 1 cup packed light-brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- Coarse salt and ground pepper
- 6 pounds chicken drumettes, patted dry
Chicken Kiev
By LaLaCooks
Recipe courtesy Alton Brown, 2004
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon kosher salt, plus extra for seasoning chicken
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
- 4 boneless, skinless chicken breast halves
- 2 large whole eggs, beaten with 1 teaspoon water
- 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
- Vegetable oil, for frying
White Wine Poached Egg with a Bacon-Frisee Salad
By LaLaCooks
For the salad: Place the bacon lardons into a saute pan and cook to render the fat and crisp
- 1 or 2 slices ciabatta bread, grilled with extra-virgin olive oil
- Salad
- 8 ounces bacon, cut into lardons, reserving at least 1/2 cup bacon fat for dressing (good for 4 servings)
- 2 medium heads frisee, trimmed and outer leaves removed and soaked in ice water with a big pinch kosher salt
- 1 head fennel, halved, cored and sliced paper thin on a mandolin, and add to ice water with frisee
- 1 heaping tablespoon Pickled Onions, recipe follows
- 1 handful frisee, trimmed and washed
- 2 tablespoons Warm Vinaigrette dressing, recipe follows
- Poached Egg
- 2 About 2 cups white wine, for poaching (or about 1-inch liquid in small saucepan)
- Splash white wine vinegar, for poaching
- 1 bouquet garni (1 clove garlic, bay leaf, shallot, 1/2 teaspoon peppercorns in cheesecloth tied with butcher's twine with extra string to tie to handle of pot)
- Pinch kosher salt
- 1 chicken egg, cracked into individual ramekin
- Sea salt
- Freshly ground black pepper
- Warm Vinaigrette
- 1/2 shallot, minced (1 tablespoon)
- 1/2 clove garlic, smashed
- Pinch kosher salt
- 1/4 cup red wine vinegar or big splash
- 1 tablespoon Dijon mustard
- 1/2 cup warm bacon fat
- Freshly ground black pepper
- Pickled Onions
- 2 pounds red onions, sliced
- White wine vinegar
- Sugar
- Kosher salt
- 4 cloves garlic
- 2 bay leaves
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons mustard seeds
Jim' N Nick's Coleslaw
By LaLaCooks
Place cabbage in large bowl
- 1 2-pound head of green cabbage, quartered, cored, cut crosswise into 1/8-inch-thick slices (about 14 cups)
- 1 1/4 cups apple cider vinegar
- 1 cup sugar
- 1 cup grated peeled carrots
- 4 green onions, thinly sliced
- 1/4 cup mayonnaise
Recipe: Garlicky Sesame-Cured Broccoli Salad
By LaLaCooks
Melissa Clark
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon kosher salt, more to taste
- 2 heads broccoli, 1 pound each, cut into bite-size florets
- 3/4 cup extra virgin olive oil
- 4 fat garlic cloves, minced
- 2 teaspoons cumin seeds
- 2 teaspoons roasted (Asian) sesame oil
- Large pinch crushed red pepper flakes.
Heirloom Tomato Salad with Fresh Burrata Cheese and Arugula
By LaLaCooks
Italian-style fresh burrata is available at specialty cheese stores and dibruno
- 20 (1/4-inch-thick) ripe heirloom tomato slices (about 5 tomatoes)
- 4 cups firmly packed baby arugula
- 1/3 English cucumber, halved lengthwise and cut crosswise into thin slices (1/2 cup)
- 4 teaspoons thinly sliced shallots
- 8 large fresh basil leaves, torn into small pieces
- 24 flat-leaf parsley leaves
- 2 1/2 cups crostini, sliced and broken into 1-inch pieces*
- 6 tablespoons White Balsamic Vinaigrette
- 12 ounces fresh burrata or mozzarella cheese, sliced
- 20 cherry or grape tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon freshly ground pepper
Spinach Salad with Pomegranate and Avocado
By LaLaCooks
The sunflower seeds and spinach in this salad are top-notch sources of magnesium, which enables your body to create...
- 1 pomegranate
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 bunches flat leaf spinach, stems trimmed, well washed and dried
- 2 tablespoons roasted, hulled sunflower seeds
- 1 Hass avocado
Acorn Squash
By LaLaCooks
Martha's friends Jane Heller and Steve Gerrard take the team approach to cooking Thanksgiving dinner: Jane creates ...
- 2 acorn squash
- 2 tablespoons unsalted butter
- 6 tablespoons pure maple syrup
- Pinch of cinnamon
- Pinch of freshly grated nutmeg
Classic Ceviche
By LaLaCooks
Rick Bayless, Mexico, One Plate At A Time
- 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
- 1 1/2 cups fresh lime juice
- 1 medium white onion, chopped into 1/2-inch pieces
- 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
- Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
- 1/3 cup chopped cilantro, plus a few leaves for garnish
- 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
- 1 to 2 tablespoons extra-virgin olive oil (optional)
- Salt
- 3 tablespoons fresh orange juice or 1/2 teaspoon sugar
- 1 large or 2 small ripe avocados, peeled, pitted and diced
- Tostadas, tortilla chips or saltine crackers, for serving
Roasted Turnips and Greens
By LaLaCooks
For a main-course salad, Cellar Door Café chef Charlie Parker concocted this unexpectedly delicious combination of...
- 1/4 cup pitted kalamata olives
- 1 navel orange, plus 1/4 cup fresh orange juice
- 2 pounds young turnips and their greensturnips halved, greens stemmed and chopped
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1/2 cup water
- Salt and freshly ground pepper
- 2 ounces baby spinach (2 cups)
- 2 tablespoons chopped hazelnuts