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Recipes
Flour Tortillas
By lorik
Alton Brown
- Variation from Food 52:
- 9 ounces 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
- 1 teaspoon 1 teaspoon kosher salt
- 1/3 cup 1/3 cup lard
- 1/2 cup 1/2 cup cool water
- Makes 8
- 2 cups 2 cups cake flour
- 1 teaspoon 1 teaspoon baking powder
- 1 teaspoon 1 teaspoon salt
- 3 tablespoons 3 tablespoons vegetable shortening
- 3/4 cup 3/4 cup warm water
- Variation from Cooks Country:
- 2 cups 2 cups (10 ounces) all-purpose flour
- 1 1/4 teaspoons 1 1/4 teaspoons salt
- 5 tablespoons 5 tablespoons vegetable shortening, cut into 1/2-inch chunks
- 2/3 cup 2/3 cup warm tap water
- 1 teaspoon 1 teaspoon vegetable oil
Chicken Gravy
By lorik
To chicken drippings, over medium heat, whisk in flour until bubbly
- 1/3 cup all purpose flour
- 2 1/2 cups low sodium chicken broth
- 1/2 tsp cider vinegar
- 1/2 tsp low sodium soy sauce
- Salt and pepper to taste
Cuban Style Black Beans and Rice
By lorik
Serve this recipe as a side dish or as a main course with a simple green salad
- Table salt
- 1 cup dried black beans, rinsed and picked over
- 2 cups low-sodium chicken broth (see note)
- 2 cups water
- 2 large green bell peppers, halved and seeded
- 1 large onion, halved at equator and peeled, root end left intact
- 1 head garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
- 2 bay leaves
- 1 1/2 cups long grain white rice
- 2 tablespoons olive oil
- 6 ounces lean salt pork, cut into 1/4-inch dice (see note)
- 1 tablespoon minced fresh oregano leaves
- 4 teaspoons ground cumin
- 2 tablespoons red wine vinegar
- 2 medium scallions, sliced thin
- 1 lime, cut into 8 wedges
Bulgogi
By lorik
In a resealable plastic bag, combine the soy, hoisin, sugar, sesame oil, garlic, ginger, and sriracha
- Variation from Tasting Table:
- 1/2 cup soy sauce
- 1/3 cup hoisin sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 1/2-inch piece ginger, peeled and grated
- 1-2 tablespoon sriracha sauce
- 3 tablespoons toasted sesame seeds
- 6 green onions, sliced for a garnish
- 1 pound boneless rib eye steak, cut into very thin 3 inch slices
- 2 tablespoon vegetable oil
- Recipe adapted from Chris Oh
- 3 cups water
- 2 cups soy sauce
- 2 cups white sugar
- 1/2 cup sesame oil
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon Korean red pepper flakes, plus more for garnish
- 2 pounds rib eye steaks, thinly sliced crosswise into 1/8-inch slices
- 2 tablespoons vegetable oil
- Thinly sliced scallions, for garnish
- Toasted white and black sesame seeds, for garnish
- Steamed white rice, for serving
- Kimchi, for serving
Cashew Chicken with Ginger
By lorik
Cook chicken in a saucepan of boiling salted water until cooked through, 4-5 minutes; drain
- 1 1/2 lb boneless skinless chicken breasts, cut into 1 inch cubes
- 1 Tbsp toasted sesame oil
- 3/4 cup roasted cashews
- 1 Tbsp minced ginger
- 1/3 cup low sodium soy sauce
- 1 Tbsp chili garlic sauce
- 1 cup sliced scallions
Sausage-Filled Pogaca Rolls
By lorik
Make the dough: In the bowl of a stand mixer, combine the milk, yeast, and sugar
- For the dough:
- 1 cup whole milk, warmed to 105°F
- 1 Tbs. (9 grams) active dry yeast
- 2 tsp. granulated sugar
- 1 large egg
- 1/2 cup canola oil; more as needed
- 13 1/2 oz. (3 cups) all-purpose flour; more as needed
- 2 tsp. kosher salt
- For the filling:
- 1-1/2 Tbs. unsalted butter
- 1-1/2 cups chopped yellow onion
- 1/2 cup finely diced celery
- 3/4 lb. sweet Italian sausage, casings removed
- 1-1/2 Tbs. chopped fresh flat-leaf parsley
- 1-1/2 tsp. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- For shaping and baking:
- 1 large egg
- 1 tsp. whole milk
- 3 Tbs. sesame seeds (optional)
How To Make Congee Rice Porridge
By lorik
1. Rinse the rice: Place the rice in a large strainer or colander and rinse it under cool water
- Optional garnishes:
- 1 cup rice — any kind
- 6 cups chicken stock, vegetable stock, or water
- Soy sauce
- Sesame oil
- Thinly sliced green onions
- Wilted greens
- Soft- or hard-boiled egg
- Leftover cooked chicken, pork, or beef
- Fried garlic
- Fried shallots
- Pickled vegetables
Green Curry Veggie Burgers with Black Beans & Walnuts
By lorik
Combine 1 1/2 cans of black beans, walnuts, eggs and curry paste in a blender
- 2 (15-oz) cans black beans, drained
- 1 cup chopped walnuts
- 2 large eggs (or equivalent vegan egg substitute)
- 2-3 heaping tablespoons green curry paste
- 1 bunch cilantro, chopped
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 cup olive oil
Hot Brown Soup
By lorik
Melt butter in a Dutch oven over medium heat
- 1/4 cup butter
- 1/4 cup minced onion
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic salt
- 1/8 teaspoon hot sauce
- 4 cups milk
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1/2 cup chopped cooked ham
- 1/2 cup chopped cooked turkey
Chicken Gratin
By lorik
Heat the oven to 400° F
- For the chicken:
- Serves 4
- One 2 1/2- to 3 1/2-pound fryer chicken, cut up (or use all legs and thighs, or all breasts)
- Salt
- 2 tablespoons butter
- 1 large handful finely crumbled stale, but not dried, bread, crusts removed
- 1/3 cup white wine
- For the cheese custard:
- 3/4 cup heavy cream
- 3 egg yolks
- Salt, pepper
- 3 ounces freshly grated Gruyère
- Juice of 1/2 lemon and deglazing liquid