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Recipes
Pistachio Mole
By lorik
Recipe adapted from Akhtar Nawab, Choza Taqueria, New York City
- 1 red onion, thinly sliced
- 3 pounds tomatillos
- 2 serrano chiles, stemmed
- 4 garlic cloves
- 1 tablespoon ground cinnamon
- 2 whole cloves
- 3 cups chicken stock (preferably homemade)
- 1 1/2 cups shelled unsalted pistachios, roasted
- 1 packed cup cilantro leaves
- Salt, to taste
Fennel-Coriander Top Sirloin Roast
By lorik
Serves 8 to 10 NOTE FROM THE TEST KITCHEN This recipe requires refrigerating the salted meat for at least 24 hours...
- 1 (5- to 6-pound) boneless top sirloin, center-cut roast
- 2 tablespoons kosher salt
- 4 teaspoons plus 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 6 anchovy fillets, rinsed and patted dry
- 2 teaspoons ground fennel
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- coarse sea salt
Chile con Queso
By lorik
Cook onion in oil over medium low heat until very soft
- 2 medium sized onions, chopped
- 2 Tbsp vegetable oil
- 2 cans (7oz each) diced green chiles
- 1 tsp salt
- 1 small can (5 oz) evaporated milk
- 2 cups (8oz) jack or Longhorn colby cheese
Slow Cooker Mashed Potatoes
By lorik
The top layer of potatoes may discolor slightly, but this won’t be noticeable after mashing
- 5 pounds russet potatoes, peeled and sliced 1/4 inch thick
- 2 3/4 cups water
- Salt and pepper
- 3 tablespoons unsalted butter, melted, plus 9 tablespoons cut into 9 pieces
- 1/2 cup sour cream
- 3 tablespoons minced fresh chives
Port Wine Cheese Ball
By lorik
Process cream cheese, blue cheese, mozzarella, mayonnaise, port and garlic in food processor until smooth, about 1 ...
- 8 ounces cream cheers, softened
- 4 ounces blue cheese, crumbled (1 cup)
- 4 ounces Mozzarella cheese, shredded (1 cup)
- 2 Tbsp mayonnaise
- 1 Tbsp port
- 1 garlic clove, minced
- 1/2 cup pecans, toasted, and chopped fine
Smoky Mac and Cheese
By lorik
Cook macaroni in a pot of boiling salted water according to package directions; drain
- 8 oz. dry elbow macaroni
- 4 Tbsp. unsalted butter
- 1 ⁄4 cup all-purpose flour
- 2 cups whole milk
- 1 tsp. Dijon mustard
- 2 cups shredded pepper Jack cheese (8 oz.)
- 1 cup shredded smoked Cheddar (4 oz.)
- Salt and black pepper to taste
- Minced Jalapeno
Noodles with Spicy Tomato Sauce
By lorik
Toast 8 ounces fideo or broken spaghetti in a skillet with olive oil over low heat, 4 minutes
- 8 ounces broken spaghetti
- olive oil
- 1 cup chopped scallions
- 2 tsp ground cumin
- 1 1/2 cups low sodium chicken broth
- 14 ounce can of diced tomatoes with chiles
- salt
- cilantro
- cotija cheese
Panang Curry Beef with Basil
By lorik
Freeze the steak for 15 minutes to make slicing easier
- 1 lb. flank steak, halved lengthwise
- 1 13.5-oz. can unsweetened coconut milk (do not stir)
- 2 Tbs. panang or red curry paste
- 2 Tbs. extra-crunchy peanut butter
- 5 tsp. fish sauce
- 4 tsp. dark brown sugar
- 1 medium red bell pepper, very thinly sliced lengthwise
- 1 medium onion, very thinly sliced lengthwise
- 1 cup thawed frozen peas
- 1 cup loosely packed basil leaves, torn
- 1-1/2 Tbs. fresh lime juice
Chunky Peanut Butter Cookies
By lorik
Preheat the oven to 350° and position racks in the upper and lower thirds
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 stick unsalted butter, softened
- 1/2 cup chunky natural peanut butter
- 3/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
Grilled Romaine Lettuce Salad with Blue Cheese and Bacon
By lorik
Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 min...
- 6 strips bacon
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. Worcestershire sauce
- 5 heads romaine lettuce, halved lengthwise, rinsed and dried
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. blue cheese, crumbled