LaLaCooks' profile page
Recipes
Watermelon Salsa
By LaLaCooks
Southern Living June 2011 Serve with grilled fish
- 2 cups chopped seedless watermelon
- 1/4 cup chopped pitted kalamata olives
- 1/2 English cucumber, chopped
- 1 small jalapeño pepper, seeded and minced
- 2 tablespoons minced red onion
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Cranberry Chutney
By LaLaCooks
Directions Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-s...
- 1/2 cup apple-cider vinegar
- 2/3 cup packed light-brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1 cup candied orange peel, cut into 1/4-inch pieces
- 1/2 cup finely diced celery, (2 to 3 ribs)
- 1 1/2 cups finely diced red onion, (1 medium red onion)
- 2 apples, peeled, cored, and cut into 1/4-inch cubes
- 5 cups whole frozen cranberries
Goat Cheese Stuffed Phyllo Balls with Mushrooms, Spinach, Pine Nuts & Bacon Filling
By LaLaCooks
Hubert Keller
- For the Phyllo packages:
- 2 slices bacon, cut into 1/2 inch slices
- 3 tablespoons shallots, chopped
- 3/4 pound mushrooms, mixed varieties such as chanterelles, Portobello, and shiItake, sliced
- 1 tablespoon olive oil
- 1 1/4 pounds fresh spinach
- 1/4 cup pine nuts, toasted
- 5 ounces goat cheese log, cut into 6 rounds (approximately 1/3rd inch thick)
- 6 sheets phyllo dough
- 6 tablespoons melted butter
- 2 pinches ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- For the Salad:
- 2 pounds baby heirloom tomatoes
- 1 1/2 tablespoons sherry vinegar
- 1 tablespoon shallots, chopped
- 2 pinches salt
- 1 pinch black pepper, ground
- 1 tablespoon fresh basil, sliced thin
- 2/3 cup extra virgin olive oil
Braised Octopus
By LaLaCooks
Recipe courtesy Lidia Bastianich
- 1/2 cup extra-virgin olive oil
- 6 Garlic Cloves
- 12 small onions
- 2 cleaned octopus, about 1 1/2 pounds each
- 1 cup Taggascia olives
- Peperonciono
- 2 Bay Leaves
- Salt to taste
- 2 tablespoons chopped fresh Italian parsley
- A heavy saucepan, 4-quart capacity, with a cover
- A heavy-bottomed skillet or saute pan, 12-inch diameter or larger
Ramen Shrimp Pouch
By LaLaCooks
Recipe courtesy Alton Brown
- 2 packages Ramen noodles
- 1/2 cup dried mushrooms, chopped
- 20 large raw shrimp, peeled and deveined
- 1/2 cup finely chopped onion
- 1/2 cup sliced scallions
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 quart vegetable broth
- 1/2 cup mirin
- 1/4 cup soy sauce
- 4 teaspoons sesame oil
- Special equipment: 4 (18-inch) squares aluminum foil
Green Goddess Mint Dipping Pots
By LaLaCooks
This recipe for delicious mint dipping sauce, courtesy of Dan Aykroyd, is served with his Lamb Lollipops and Roaste...
- 1 bunch scallions
- 1 bunch cilantro
- 2 bunches mint leaves
- 14 macadamia nuts
- 1/2 cup white balsamic vinegar
- 4 ounces extra-virgin olive oil
- Sea salt and freshly ground pepper
Heirloom Tomatoes Stuffed with Summer Succotash
By LaLaCooks
Thomas Keller "Succotash was one of those things I truly hated as a child
- 3/4 cup shelled lima beans (4 ounces)
- 1 large ear of corn, kernels cut off the cob (about 3/4 cup)
- 8 firm, ripe heirloom tomatoes (about 5 ounces each)
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 medium red or yellow bell pepper, finely diced
- 1 1/2 tablespoons snipped chives
Steamed Clams Fagioli
By LaLaCooks
"I use a small amount of high-quality olive oil for flavor
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/8 to 1/4 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup clam juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (15.5-ounce) can cannellini beans, rinsed and drained
- 24 littleneck clams
- 8 (1/2-inch-thick) slices whole-wheat French bread baguette (about 8 ounces), toasted
BEEF TACOS
By LaLaCooks
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes
- Beef Filling
- 2 teaspoons vegetable oil or corn oil
- 1 small onion , chopped small (about 2/3 cup)
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt
- 1 pound 90% lean ground beef (or leaner)
- 1/2 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 1 teaspoon brown sugar
- 2 teaspoons vinegar (preferably cider vinegar)
- Ground black pepper
- Shells and Toppings
- 8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)
- 1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
- 2 cups shredded iceberg lettuce
- 2 small tomatoes , chopped small
- 1/2 cup sour cream
- 1 avocado , diced medium
- 1 small onion , chopped small
- 2 tablespoons minced fresh cilantro leaves
- Tabasco sauce , or another brand of hot sauce
Quick Spicy Collards
By LaLaCooks
Add the onions, garlic and olive oil to a medium skillet and saute until the onions are translucent
- 1 1/2 cups chopped onion
- 1/4 cup olive oil
- 2 pounds frozen collard greens, thawed
- 1 jalapeno pepper, seeded and diced
- 1/2 teaspoon freshly ground fennel seeds
- 1/2 teaspoon balsamic vinegar
- Seasoned salt (recommended: Lawry's)
- Freshly ground black pepper
- 5 garlic cloves, minced
- 3/4 cup chopped tomatoes