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Recipes
Laotian Beef Salad (Larb) with Omelette Noodles
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By lorik
Larb: Heat a large wok or skillet over medium high heat
- For the Omelette Noodles:
- 1 1/4 1 1/4 1/4 pounds skirt steak, sliced thinly then minced, or ground beef
- 6 6 6 garlic cloves, minced
- 1 1/2 1 1/2 1/2 tablespoons lemon grass, peeled and white ends only, minced
- 1/2 1/2 1/2 cup shallot, julienned
- 3 3 3 red Thai bird chile, minced
- 1 1 1 tablespoon fish sauce
- 1 1 1 tablespoon soy sauce
- 2 2 2 tablespoons water
- 1/3 1/3 1/3 cup mint leaves, torn
- 1/3 1/3 1/3 cup cilantro, torn
- 1/3 1/3 1/3 cup green onion, slivered
- 1/4 1/4 1/4 cup roasted peanuts, crushed
- 1 1 1 lime
- 3 3 3 large eggs
- half an egg shell of water
- pinch a pinch of salt
- oil
Chocolate Marshmallow Pie
By lorik
Preheat the oven to 350 degrees F
- For the crust:
- 12 whole chocolate graham crackers, roughly broken
- 3 tablespoons granulated sugar
- 1 stick unsalted butter, melted
- For the filling:
- 1 stick unsalted butter
- 8 ounces milk chocolate, chopped
- 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- For the topping:
- 1 cup cold heavy cream
- 2/3 cup marshmallow cream
- 1 tablespoon confectioners' sugar
- Shaved chocolate, for topping
French Onion Soup for 2
By lorik
Look for small or demi-baguettes in the bakery section of your supermarket
- 3 onions, halved and sliced thin
- Salt and pepper
- 2 tablespoons unsalted butter
- 1/2 teaspoon brown sugar
- 4 tablespoons water
- 3 tablespoons dry sherry
- 3 cups chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 (1/2-inch-thick) slices baguette
- 2 ounces Gruyère cheese, shredded (1/2 cup)
Lemon Pudding Cakes
By lorik
To take the temperature of the pudding layer, touch the probe tip to the bottom of the ramekin and pull it up 1/4 i...
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tablespoons grated lemon zest plus 1/2 cup juice (3 lemons)
- 1 cup (7 ounces) sugar
- 1/4 cup (1 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 large eggs, separated, plus 2 large whites
- 1/2 teaspoon vanilla extract
Grilled Boneless Short Ribs with Argentine Style Pepper Sauce
By lorik
The thickness and marbling of boneless short ribs can vary a good deal
- 2 1/2 - 3 pounds boneless beef short ribs 1 1/2 to 2 inches thick, 2 inches wide, and 4 to 5 inches long, trimmed
- Kosher salt and pepper
- 1 1/2 cups wood chips
- 1/2 cup finely chopped red bell pepper
- 1/3 cup finely chopped red onion
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/3 cup minced fresh cilantro
- 2 tablespoons lemon juice
- 1 Disposable 13 by 9-inch aluminum roasting pan (if using charcoal)
Sistema Mac and Cheese
By lorik
Mix all ingredients together and cook for 5 minutes
- 4 cups cooked elbow noodles
- 3/4 cup evaporated milk
- 8 oz shredded cheddar cheese
- 1/2 tsp dried mustard
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
Spinach Salad with Pork Riellette and Fried Egg
By lorik
Marinade the pork shoulder roast with the salt, thyme and garlic overnight
- For Pork:
- 1 pound pork shoulder roast
- 1/4 lb kosher salt
- 1 ounce fresh thyme (whole)
- 1 ounce garlic cloves (crushed)
- 1 1/2 lbs duck fat
- 3 yellow onions, sliced and caramelized
- 1/2 tsp fresh parsley, chopped
- 1/2 tsp fresh rosemary leaves, finely chopped
- 1/2 tsp fresh oregano, finely chopped
- For Salad:
- 2 pieces of brioche bread, cut into rings
- Butter, to toast bread rings in
- 2 large eggs, fried
- 6 ounces fresh spinach leaves
- 3 pieces of thick sliced bacon, cubed, cooked crisp
- 1 shallot, sliced thinly, fried crisp in rendered bacon fat
- Shaved parmesan cheese
- Red Onion, sliced thinly
- Bacon Vinaigrette
Lahmacun, Turkish Flatbread
By lorik
Combine sugar, yeast, and 3⁄4 cup water heated to 115˚ in a small bowl; let sit until foamy, about 10 minutes
- 1 tsp. sugar
- 1 (1⁄4-oz.) package active dry yeast
- 2 cups flour, plus more
- 1 1⁄2 tsp. Kosher salt, plus more
- 1 ⁄4 cup extra virgin olive oil
- 3 tbsp. tomato paste
- 1 tbsp. minced flat leaf parsley
- 1 ⁄2 tsp. cayenne pepper
- 1 ⁄4 tsp. ground cumin
- 1 ⁄4 tsp. sweet paprika
- 1 ⁄8 tsp. ground cinnamon
- 3 oz. ground lamb
- 2 cloves garlic, minced
- 1 plum tomato, grated
- 1 small onion, grated
- 1 ⁄2 serrano chile, stemmed, seeded, and minced
Crispy Potato Rajas Tacos
By lorik
Susan Feniger and Mary Sue Millikin
- Chipotle Crema:
- 3 medium Yukon Gold potatoes, peeled and cut in 1/2-inch dice
- 1/4 cup extra virgin olive oil
- 2 medium onions, halved and cut in 1/4-inch slices lengthwise
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 medium red bell peppers, roasted, peeled, seeded, and julienned
- 4 medium poblano chiles, roasted, peeled, seeded, and julienned
- 1 cup heavy cream
- 3/4 cup grated Mexican manchego or Monterey Jack cheese
- 2/3 cup grated Cotija cheese
- 1/3 cup grated panela cheese
- Vegetable oil, for frying
- 12 small corn tortillas
- Chipotle Crema (see recipe), for serving
- Border Guacamole (see recipe), for serving
- Corn Relish (see recipe), for serving
- 1 cup sour cream
- 1/4 to 1/2 chipotle en adobo, to taste, finely minced into a paste
- 1/4 lime, juiced
- Salt, to taste
- Border Guacamole:
- 5 ripe California avocados, preferably Hass, halved, seeded, and peeled
- 6 tablespoons chopped fresh cilantro
- 1 medium red onion, diced
- 4 jalapeno chiles, stemmed, seeded, and finely diced
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
- Corn Relish:
- 4 cups fresh corn kernels (about 5 ears)
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice
- 4 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch dice
- 4 scallions, white and light green parts, thinly sliced on the diagonal
- 1/2 cup red wine vinegar
Thai-Style Chicken and Sweet Potato Curry
By lorik
Serve with rice and lime wedges
- 6 (5- to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 3 tablespoons red curry paste
- 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 (13.5-ounce) can coconut milk
- 2 tablespoons fish sauce
- 4 scallions, sliced thin on bias
- 1/4 cup dry-roasted peanuts, crushed
- 2 tablespoons minced fresh cilantro