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Recipes
Grated Potato and Cheese Omelette
By lorik
Mix together the eggs, potatoes, salt and pepper, onion, garlic and cheese
- 2 large eggs
- 2 medium sized potatoes, peeled and grated (about 1 1⁄4 cups)
- Salt and pepper
- 1 tbsp. finely chopped onion
- 1 clove garlic, finely chopped
- 2 tbsp. finely shredded Gruyère
- 2 tbsp. butter
Smoky Pork and Sweet Potato Boudin
By lorik
I've created two great dinners out of this basic slow cooked pork tinga recipe, but there are even more possibiliti...
- 6 to 7 medium (2 1/2 pounds total) sweet potatoes, divided use
- 2 large white onions, roughly chopped
- 8 garlic cloves, peeled and roughly chopped
- 4 pounds boneless pork shoulder
- Salt
- 2 28-ounce diced tomatoes, preferably fire roasted
- 5 to 7 canned chipotle chiles en adobo, roughly chopped, seeded if you wish
- 3 tablespoon chipotle canning sauce (adobo)
- 3 tablespoon Worcestershire Sauce
- 1 tablespoon dried oregano, preferably Mexican
- 24 corn tortillas
- 12 ounces (3 cups) Mexican melting cheese such as Chihuahua, quesadilla, asadero or Monterey Jack, mild cheddar or brick, shredded
Heidi Swanson's Parmesan Cheese Spread
By lorik
Combine the cheese, olive oil, and wine in a jar or bowl
- Makes about 1 1/2 cups of spread
- 2 1/2 cups (5 1/2 ounces / 150g) finely grated Parmesan cheese (on a Microplane)
- scant 1/4 cup (50ml) extra virgin olive oil
- 1/4 cup dry white wine
- add-in ideas: black pepper, lemon juice, chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, chopped sun-dried tomatoes
Caramelized Black Pepper Chicken
By lorik
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles
- Variation for 2 from Food 52:
- 1/2 cup dark brown sugar
- 1/4 About 1/4 cup fish sauce (nam pla)
- 1/4 cup water
- 3 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon coarsely ground pepper
- 2 fresh Thai chiles, halved, or dried red chiles
- 1 tablespoon canola oil
- 1 shallot, thinly sliced
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 4 cilantro sprigs
- Stir-Fry:
- 10 ounces boneless chicken thigh
- 3 tablespoons cornstarch
- 1/2 cup chopped white onion
- 1/2 cup frozen peas and carrots, thawed
- 10 tablespoons peanut oil
- 1 to 2 cups hot steamed rice
- Black Pepper Sauce:
- 1/4 cup oyster sauce
- 1 teaspoon dark sweet soy sauce
- 1 teaspoon rice wine or dry sherry
- 1/2 tablespoon black pepper
Al's Rub
By lorik
Mix together and store in air tight container
- 1 cup brown sugar
- 1/2 cup black pepper
- 1/2 cup salt
- 1/2 cup adobo
- 3/4 cup paprika
- 3/4 cup chili powder
- 2 tablespoons cinnamon
- 2 tablespoons allspice
Chicken Meatball Subs with Gobs of Mozzarella
By lorik
In a small sauté pan, heat the olive oil over medium heat
- For the chicken meatballs:
- 1 tablespoon olive oil
- 1 sweet onion, minced
- 3 cloves garlic, minced
- 1 pound ground chicken
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 2 tablespoons chopped fresh basil
- Salt and pepper, to taste
- 1 pinch red pepper flakes
- 1 egg
- 3/4 cup breadcrumbs, or more as needed
- Olive oil, as needed for cooking
- For the tomato sauce and the finished sandwich:
- 1 tablespoon olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 to 5 tomatoes, roughly chopped (or one 15-ounce can)
- Salt and pepper, to taste
- Chopped fresh basil, to taste
- 1 baguette, halved and cut into 4 pieces
- 8 ounces fresh mozzarella, thinly sliced
- Pepperoncini or other hot peppers, optional
Individual Beef Pot Pies for 2
By lorik
Thaw the puff pastry while you’re making the stew
- HEAT:
- 1 Tbsp. olive oil
- 8 oz. boneless beef chuck roast, trimmed, cut into 1/2-inch pieces, patted dry, seasoned with salt and black pepper
- MELT:
- 3 Tbsp. unsalted butter
- 4 oz. button or cremini mushrooms, quartered
- 1 Tbsp. tomato paste
- 2 tsp. minced fresh rosemary
- 1 tsp. minced fresh garlic
- 1/4 cup all-purpose flour
- DEGLAZE: 1/4 cup brandy
- 2 cups low-sodium beef broth
- 4 oz. red potatoes, cut into 1/2-inch chunks
- 1 1/2 cups frozen mixed vegetables
- 1/3 cup frozen pearl onions
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. red wine vinegar
- MEANWHILE, CUT:
- 1 sheet frozen puff pastry (1/2 pkg.), thawed
- 1 egg beaten with 1 Tbsp. water
Blender Bearnaise Sauce
By lorik
When making the béarnaise with an immersion blender, we prefer to make it in a 2-cup liquid measuring cup, but an...
- 1/2 cup white wine vinegar
- 2 sprigs fresh tarragon, plus 1 1/2 tablespoons minced
- 1 shallot, sliced thin
- 3 large egg yolks
- 1 1/2 teaspoons lemon juice
- Salt
- Pinch cayenne pepper, plus extra for seasoning
- 16 tablespoons unsalted butter, melted and still hot
- Hot water
Rosemary Home Fries with Pancetta, Parmesan and Parsley
By lorik
For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes
- 1 cup canola oil
- 1/2 cup fresh rosemary leaves
- 4 cloves garlic, crushed
- Salt and freshly ground black pepper
- One 1-inch-thick piece pancetta, diced
- 3 large russet potatoes, cooked in salt water until tender, cooled and diced
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- Pinch red pepper flakes
- Freshly grated Parmesan cheese
Roasted Parmesan Rosemary Potatoes
By lorik
Preheat oven to 425 degrees F (220 degrees C)
- 1 1/2 pounds new potatoes, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- salt and ground black pepper to taste