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Recipes
CC Wine Braised Short Ribs
By lorik
English-style short ribs contain a single rib bone
- 5 pounds bone-in English-style short ribs, bone 4 to 5 inches long, 1 to 1 1/2 inches of meat on top of bone, trimmed
- Kosher salt and pepper
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 tablespoon tomato paste
- 1 teaspoon all-purpose flour
- 2 cups dry white wine
- 3 cups chicken broth
- 4 garlic cloves, peeled and smashed
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons unsalted butter, cut into 2 pieces and chilled
CHETTINAD PEPPER CHICKEN (KOLI MILAGU MASALA)
By lorik
Separate chicken into 8 pieces
- 1 (2 1⁄2–3-lb.) chicken or 2-lb. boneless, skinless chicken thighs
- 1 ⁄4 cup canola oil
- 3 tbsp. coriander seeds
- 1 1⁄2 tbsp. cumin seeds
- 1 1⁄2 tsp. fennel seeds
- 1 1⁄2 tsp. urad dal (skinned split black lentils), rinsed, soaked 30 minutes, and drained
- 10 fresh or frozen curry leaves
- 3 Indian or regular bay leaves
- 3 whole cloves
- 1 stick cinnamon, halved
- 1 tsp. ground cardamom
- 1 ⁄2 tsp. ground turmeric
- 5 cloves garlic, mashed into a paste
- 1 large yellow onion, minced
- 1 (2") piece ginger, peeled and mashed into a paste
- Kosher salt, to taste
- 2 plum tomatoes, minced
- 1 1⁄2 tbsp. coarsely ground black pepper
- 1 ⁄4 cup chopped cilantro
- Cooked white rice, for serving (optional)
Tuscan Onion Soup (Carabaccia)
By lorik
In a large, heavy-bottomed stock pot, gently saute the onion in the olive oil with a good pinch of salt and pepper ...
- 2 pounds (roughly 1 kg) red onions, sliced thinly
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 4 fresh sage leaves
- Salt and pepper
- 4 cups (1 liter) vegetable stock
- 4 eggs
- 3/4 cup grated Parmesan cheese, plus more for serving if desired
- 4 slices crusty bread, toasted
STICKY BAKED CHICKEN BITES IN HONEY SRIRACHA SAUCE
By lorik
CHICKEN BITES: Position a rack in the center of the oven and preheat the oven to 400ºF
- CHICKEN BITES:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs cut into 1 1/2 inch cubes
- 1 1/2 cups buttermilk
- 2 cloves garlic, grated
- 3 tablespoons flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt + 1/4 teaspoon pepper
- 4 cups of crushed potato chips or corn flakes (I use 50-50 and do this in the food processor)
- HONEY SRIRACHA SAUCE:
- 1/4 cup ketchup
- 1/4 cup sriracha
- 1 tablespoons rice vinegar
- 1/3 cup honey
- 1/4 teaspoons garlic powder
Fancy Fettucini Carbonara
By lorik
Boil noodles, drain. Add remaining ingredients and toss lightly
- 1 lb fettucini noodles
- 1 lb bacon, fried crisp and crumbled
- 1 Tbsp olive oil
- 1/2 c white wine
- 3 eggs, slightly beaten
- 1 c sour cream
- 1/3 cup Parmesan cheese
- 1/2 cup Romano cheese
- fresh ground pepper
- fresh parsley, chopped
Brazilian Chocolate Fudge Candies (Brigadeiros)
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By lorik
Tip: Don’t turn up the heat to rush the cooking; the chocolate mixture can easily scorch
- 1 14-ounce 1 14-ounce 14-ounce can sweetened condensed milk
- 1/4 1/4 1/4 cup Dutch-processed cocoa powder, sifted
- 2 2 2 teaspoons instant espresso powder
- 1 1 1 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon kosher salt
- 2 2 4 tablespoons salted butter, cut into 4 pieces
- 1/4 1/4 1/4 cup unsalted, roasted cashews, finely chopped
- 1/4 1/4 1/4 cup chocolate sprinkles, chopped
Fried Cauliflower Ultimate Crispy Taco
By lorik
Preheat oven to 225°. Finely slice cabbage and place in a large bowl
- Slaw:
- 1 small head of red cabbage
- 2 tablespoons mayo
- 2 teaspoons Sriracha
- 2 teaspoons lime juice
- Pinch of salt
- Fried Cauliflower:
- Canola oil, for frying
- 1 head of cauliflower, sliced into florets
- 1 cup flour
- 2 eggs, beaten
- 1 cup panko
- 1 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- To assemble:
- 8 flour tortillas
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1/2 cup feta cheese
- 1 small bunch of cilantro
- 2 to 3 jalapeños, sliced
Overnight English Muffins
By lorik
Make the dough: Bring the milk to a bare simmer in a small saucepan
- 1-1/4 1-1/4 2%) cups milk (whole or 2%)
- 2-1/2 2-1/2 2-1/2 oz. (1/2 cup) whole wheat flour
- 3/4 3/4 3/4 tsp. instant yeast
- 1-1/2 1-1/2 1-1/2 Tbs. unsalted butter, melted
- 1-1/2 1-1/2 1-1/2 Tbs. honey
- 3/4 3/4 3/4 tsp. kosher salt
- 7-1/2 7-1/2 7-1/2 oz. (1-1/2 cups) bread flour; more as needed
- 2 cornmeal, as needed (about 2 Tbs.)
Sweet Miso Corn Cakes with Basil Parsley Pesto
By lorik
Make the pesto: Add all pesto ingredients except olive oil to a food processor; pulse until chunky
- For the Pesto:
- 1 cup packed fresh basil leaves
- 1 cup packed fresh, flat leaf parsley leaves
- 2 cloves garlic
- 1 ⁄3 cup cashews
- 1 ⁄2 cup freshly grated Parmesan cheese
- 1 ⁄4 salt
- 1 ⁄2 cup olive oil
- For the Corn Cakes:
- 1 ⁄2 cup yellow cornmeal
- 1 ⁄2 cup flour
- 1 ⁄2 tsp. baking soda
- 1 ⁄4 tsp. baking powder
- 1 ⁄8 tsp. freshly ground black pepper
- 2 tbsp. sweet white miso
- 1 tbsp. unsalted butter, melted
- 1 cup buttermilk
- 2 eggs
- 3 ⁄4 cup up fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels
- 2 scallions, thinly sliced
- Canola oil or vegetable spray for pan-frying
Bacon Cheddar Toasties
By lorik
Combine 4 slices chopped bacon, 1 chopped onion and 1 pound grated sharp cheddar in a food processor, and pulse to ...
- Easy Retro Recipe