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Recipes
Cuban Spiced Burgers with Smoked Paprika and Cumin Ketchup
By lorik
Tip: Don’t knead or overwork the ground beef when mixing in the seasonings
- Smoked Paprika and Cumin Ketchup:
- 1 1/2 1 1/2 85 pounds 85 percent lean ground beef
- 2 2 2 teaspoons Spanish smoked paprika
- 2 2 2 teaspoons ground cumin
- 1 1/4 1 1/4 1/4 teaspoons kosher salt
- 1/2 1/2 1/2 teaspoon ground black pepper
- 4 4 4 burger buns, toasted
- 4 4 4 tablespoons (1/2 stick) salted butter
- 1 1 1 large yellow onion, chopped (2 cups)
- 1/4 1/4 1/4 cup tomato paste
- 2 2 2 tablespoons smoked sweet paprika
- 1 1 1 tablespoon ground cumin
- 2 2 2 garlic cloves, finely grated
- 2 2 2 cups water
- 6 6 6 tablespoons hot sauce
- 3 3 3 tablespoons ketchup
- 1 1 1 tablespoon molasses
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon ground black pepper
Grilled Steak with New Mexican Chile Rub
By lorik
Shell sirloin steak is also known as top butt, butt steak, top sirloin butt, top sirloin steak, and center-cut roas...
- Steak:
- 2 teaspoons tomato paste
- 2 teaspoons fish sauce
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 (1 1/2- to 1 3/4 pound) boneless shell sirloin steaks, 1 to 1 1/4 inches thick
- Spice Rub:
- 2 dried New Mexican chiles, stemmed, seeded, and flesh torn into 1/2-inch pieces
- 4 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black peppercorns
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1/4 teaspoon ground cloves
- Vegetable oil spray
Vegetarian Potato Tacos
By lorik
Heat 3 tbsp. olive oil in a 2-qt
- 5 tbsp. olive oil
- 6 cloves garlic, roughly chopped
- 1 small white onion, roughly chopped
- 4 canned chipotle chiles en adobo
- 1 (15-oz.) can whole, peeled tomatoes
- Kosher salt, to taste
- 1 1⁄2 lb. russet potatoes, peeled and quartered
- 2 tsp. ground cumin
- 12 (6") corn tortillas
- 1 ⁄2 cup canola oil
- Thinly sliced green and red cabbage and red radishes, for garnish
- Crumbled queso fresco, for garnish
Onion Soup with Roquefort
By lorik
Halve and thinly slice the onions
- 2 medium onions
- 2 tablespoons unsalted butter
- 6 ounces genuine roquefort cheese
- 2 tablespoons flour
- 4 cups chicken stock or water
- 1/3 cup heavy cream
- Salt and freshly ground white pepper
- 1 baguette
- 6 ounces gruyere cheese, grated
- 4 teaspoons armagnac
Weekday Chicken Tacos
By lorik
Toast all achiote ingredients except annatto seeds in a dry skillet just until fragrant
- For the Achiote Powder:
- 2 teaspoons coriander seed
- 1 tablespoon black peppercorns
- 2 teaspoons cumin seed
- 1/2 teaspoon allspice
- 12 cloves
- 5 tablespoons annatto seed
- For the Tacos:
- 1 orange
- 3 tablespoons achiote powder (above)
- 4 garlic cloves, minced
- 8 boneless, skinless chicken thighs
- Extra-virgin olive oil
- Salt
- Corn tortillas
- Avocado, for serving
- Cilantro, for serving
- Cheese of your choice (cotija, Monterey jack...)
Bolognese Bianco
By lorik
It may sound odd to make a Bolognese sauce without tomatoes, but this white version is deep with flavor from aromat...
- 2 tablespoons extra-virgin olive oil
- 1 cup red onion, finely diced
- 1/2 heaping cut carrot, finely diced
- 1/2 cup celery, finely diced
- 2 cloves garlic, thinly sliced
- 2 ounces pancetta, finely diced
- 2 bay leaves
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 pound ground beef (85/15)
- 1 pound ground pork
- 1/2 teaspoon garam masala (see note)
- Kosher salt and freshly ground black pepper
- 1 1/2 cups dry white wine
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 piece Parmigiano-Reggiano cheese rind (optional)
- 1 pound ziti rigate, rigatoni or penne, cooked in generously salted water
- Grated Parmigiano-Reggiano cheese, for serving
Mexicali Corn
By lorik
Sauté corn, tomatillos, onion, and jalapeño in oil in a sauté pan over medium-high heat until tender, about 5 mi...
- SAUTÉ:
- 1 cup fresh or frozen corn kernels
- 3/4 cup chopped fresh tomatillos, husks removed, rinsed
- 2 Tbsp. chopped onion
- 1 Tbsp. chopped canned jalapeño
- 1 Tbsp. olive oil
- ADD:
- 1/2 cup heavy cream
- 2 Tbsp. chopped fresh cilantro
- 1/4 tsp. sugar
- Salt and black pepper to taste
Honey-Chipotle Glazed Flank Steak
By lorik
Position an oven rack 6 inches below the broiler and heat the broiler on high
- 2 tsp. olive oil
- 2 tsp. minced garlic
- 1/2 tsp. ground cumin
- Kosher salt
- 1-1/2 Tbs. minced canned chipotle in adobo sauce
- 1 Tbs. honey
- 1 Tbs. fresh lime juice
- 1 tsp. finely grated lime zest
- 1 lb. flank steak
Carrots with Pistachio-Herb Butter
By lorik
Make the pistachio butter: Coarsely chop the pistachios in a food processor
- 1/2 cup 1/2 cup salted, roasted, shelled pistachios
- 1/2 cup 1/2 cup lightly packed fresh flat-leaf parsley leaves
- 1 Tbs. 1 Tbs. packed fresh mint leaves
- 2 oz. 2 oz. (4 Tbs.) unsalted butter, softened
- 1/2 oz. 1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup)
- 1 tsp. 1 tsp. packed finely grated lime zest
- 4 to 6 drops 4 to 6 drops hot sauce, such as Sriracha
- Kosher salt
- 3 lb. 3 lb. carrots, peeled and cut into pieces about 2 inches long and 1/2 inch wide.
- 2 tsp. 2 tsp. fresh lime juice; more as needed
Charred Corn Salsa
By lorik
Prepare a grill for medium high heat
- 2 ears of corn, husked
- 2 oz crumbled queso fresco
- 1/4 cup finely chopped red onion
- 2 tsp olive oil
- 1 tsp lime zest
- salt and pepper