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Recipes
Steak House Chop Salad with Beans and Potatoes
By lorik
Preheat grill to medium-high
- BOIL:
- 4 eggs
- WHISK:
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 Tbsp. prepared horseradish
- CUT:
- 1 lb. top sirloin steak, trimmed
- 4 small red-skinned potatoes (10–12 oz.)
- 8 oz. each fresh green beans and wax beans, trimmed
- 8 small shallots, halved
- 8 cups torn Boston lettuce
- 1 cup halved cherry tomatoes
Overnight Blueberry French Toast
By lorik
Lightly grease a 9x13 inch baking dish
- 12 slices day-old bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon butter
Lebanese Salad with Chicken
By lorik
Makes 2 servings Total time: 30 minutes
- FOR THE DRESSING, WHISK:
- 1/3 cup plain yogurt
- Minced zest of 1/2 a lemon
- 3 Tbsp. each fresh lemon juice and extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 3/4 tsp. grated fresh garlic
- 3/4 tsp. za’atar
- 3/4 tsp. honey
- 1/4 tsp. kosher salt
- Black pepper to taste
- FOR THE SALAD, COAT:
- 6 chicken tenders (12 oz.), patted dry
- 2 tsp. extra-virgin olive oil
- 2 tsp. za’atar
- BRUSH:
- 2 pitas (6-inch)
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. za’atar
- TOSS:
- 2 cups torn hearts of romaine
- 1 can chickpeas (15 oz.), drained and rinsed
- 1 cup halved and sliced English cucumbers
- 1 cup quartered cherry or grape tomatoes
- 1 pkg. fresh mint (.75 oz.), torn (1/2 cup packed leaves)
- 1 cup torn fresh parsley leaves
- 1/4 cup thinly sliced red onion
Almond Crusted Chicken
By lorik
Cubed fresh Italian bread works best for coarse bread crumbs
- FOR THE CHICKEN:
- 1 cup cubed Italian baguette
- 1 ⁄2 cup sliced almonds
- 2 Tbsp. all-purpose flour
- 2 Tbsp. grated Parmesan
- 1 ⁄2 tsp. kosher salt
- 2 Tbsp. low-sodium chicken broth
- 8 chicken tenders, trimmed (1 lb.)
- 1 Tbsp. olive oil
- FOR THE SAUCE, BLEND:
- 1 cup jarred roasted red peppers, drained
- 1 cup seeded, chopped Roma tomatoes
- 1 ⁄4 cup low-sodium chicken broth
- HEAT:
- 2 tsp. olive oil
- 1 Tbsp. minced garlic
- 1 Tbsp. fresh lemon juice
- Salt and red pepper flakes to taste
Grilled Eggplant burgers with Halloumi and Pesto Spread
By lorik
In the bowl of your food processor, blend together the cilantro, parsley, mint leaves, pistachios, garlic cloves, s...
- For the pesto:
- 1 cup cilantro leaves, tightly packed
- 1 cup parsley leaves, tightly packed
- 1/2 cup mint leaves, tightly packed
- 3 tablespoons shelled pistachios, toasted
- 2 garlic cloves
- 1 shallot
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 teaspoon white wine vinegar
- 1 teaspoon chili flakes
- Salt and pepper, for seasoning
- For the burgers:
- Olive oil spray
- 1 large eggplant, sliced crosswise 1/2 inch thick
- 6 ounces halloumi cheese, sliced 1/2 inch thick
- 6 burger buns
Devil's Food Cake with Milk Chocolate Frosting
By lorik
1. Preheat oven to 350 degrees
- For the Cake:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
- 3/4 cup hot water
- 3/4 cup sour cream
- 3 cups cake flour, (not self-rising), sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- For the Frosting:
- 8 ounces bittersweet chocolate
- 8 ounces milk chocolate
- 1 1/2 cups heavy cream
- 2 tablespoons corn syrup
- 3 sticks unsalted butter, soft but cool, cut into 1-inch pieces
Banh Mi Hot Dog
By lorik
If you can't find bolillo rolls, its okay to use hot dog buns, just be sure they're sturdy enough to hold everythin...
- For the Salad:
- 2 Tbsp lime juice
- 1 Tbsp fish sauce
- 2 tsp sugar
- 1 1/2 tsp minced ginger
- 2 cups halved and thinly sliced English cucumber
- 1 cup julienned carrots
- 1/2 cup fresh cilantro leaves
- 1/4 cup julienned radishes
- 1 jalapeno pepper seeded and thinly sliced
- For the hot dogs:
- 1/2 cup mayonnaise
- 2 Tbsp chili garlic sauce
- 8 oz deli sliced ham, wrapped in aluminum foil
- 4 jumbo hot dogs (such as Nathan's)
- 4 bolillo rolls, centers sliced out
Iced Mochas
By lorik
Pour coffee into ice cube tray
- 1 1/2 cups cold coffee
- 2 cups milk
- 1/4 cup chocolate syrup
- 1/4 cup white sugar
Jonathan Waxman's Crispy Fried Potatoes
By lorik
Place potatoes, garlic, rosemary & salt in a pot and starting with cold water bring to a boil and cook
- Variation from NY Times:
- 4 medium sized idaho russet potatoes
- 1 head of garlic split
- 2 sprigs of fresh rosemary
- 1/4 cup grated pecorino romano
- sea salt
- Kosher salt
- 1 1/4 pounds tiny potatoes (1 to 2 inches, about the size of a golf ball)
- 1/3 cup chicken fat, olive oil or peanut oil
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 1/2 small yellow onion, thinly sliced into rings
- 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
- Flaky sea salt
- 1/4 cup chopped fresh flat-leaf parsley
Peppercorn Roast Beef
By lorik
Place roast in slow cooker
- 3-4 lb chuck roast
- ½ cup soy sauce
- 1 teaspoon garlic powder
- 1 bay leaf
- 3-4 peppercorns
- 2 cups water
- 1 teaspoon thyme
- ½ cup flour
- ½ cup water