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Recipes
Korean Beef Appetizer
By lorik
In a bowl, stir together sesame oil, soy, garlic powder, vinegar, pepper, sesame seed, cayenne, and onion
- 2 Tbsp sesame or vegetable oil
- 1/4 cup soy sauce
- 1 tsp garlic powder
- 1 1/2 tsp vinegar
- Dash of pepper
- 1 1/2 tsp toasted sesame seeds
- 1/8 to 1/4 tsp cayenne pepper
- 1 green onion sliced (including top)
- 1 pound beef chuck steak, 1 1/2 to 2 inches thick
Potato, Cheese and Onion Tart
By lorik
Frozen puff pastry made an acceptable alternative to homemade pastry dough in our Potato, Cheese, and Onion Tart
- 2 (9 1/2 by 9-inch) sheet puff pastry, thawed overnight in refrigerator
- 1 1/2 cups shredded Gruyère cheese
- 4 cups frozen shredded hash-brown potatoes, thawed
- 6 slices bacon, chopped
- 3 shallots, peeled and sliced thin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup sour cream
- 2 tablespoons finely chopped fresh tarragon
Seared Hangar Steak with Brown Sugar Carrots and Walnuts
By lorik
By Alex Guarnaschelli
- Walnuts:
- 2 ounces Fisher® Walnut Halves, about 1/2 cup
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley
- 1/4 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- Carrots:
- 3/4 pound carrots, ends trimmed and each one thoroughly peeled
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 cup light brown sugar
- 1/2 cup white wine
- water (if needed)
- Steak:
- 2 tablespoons canola oil
- 1 hangar steak, skirt steak or flank steak, trimmed of any sinew, about 1 1/4 pounds
- 1/4 teaspoon salt
Sweet and Spicy Garlic Chicken Tacos
By lorik
Makes 10 Slice your chicken into long tenders, about 1 inch thick, and place them in a freezer bag
- For the sauce:
- 8 tablespoons soy sauce
- 1 1/4 cups honey
- 4 cloves garlic
- 2 tablespoons sriracha
- 2 tablespoons lime
- 2 tablespoons sesame oil
- For the chicken:
- 3 large chicken breasts
- 2 cups buttermilk
- 2 cups flour
- 1/4 teaspoon salt
- Canola oil, for frying
- For the slaw:
- 1 cup red cabbage
- 1 cup carrots
- 1/2 cup daikon radish
- 2 tablespoons lime juice
- 1 tablespoons sesame oil
- 2 teaspoons rice wine vinegar
- For assembly:
- 10 tortillas
- 2 red chilies, finely sliced
- 1 1/2 tablespoons sesame seeds
- 2 green onions, finely sliced
- Lime and cilantro, to serve
Bread Bowl Chicken Pot Pie (Coffin Bread) Recipe | SAVEUR
By lorik
Preheat oven to 350°. Line a baking sheet with parchment paper and set aside
- 6 Tbsp butter, divided
- 2 3 inch slabs of white bread
- 2 1 inch slices of white bread
- 3 ⁄4 cup diced yellow onion
- 1 ⁄2 tsp. kosher salt
- 1 ⁄2 tsp. garlic, minced
- 1 tbsp. dry white wine
- 1 ⁄3 cup diced carrot
- 1 ⁄3 cup diced celery
- 1 ⁄2 lb. boneless, skinless chicken breast, diced Pinch whole fennel seed
- Black pepper, to taste
- 1 ⁄4 cup all purpose flour
- 1 ⁄3 cup heavy cream
- 1 cup milk
- 1 1⁄3 cups chicken or mushroom stock
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 ⁄3 cup peas (fresh or frozen)
- 1 ⁄4 tsp. lemon juice
- 2 tbsp. parsley, roughly chopped
Pizza Croutons
By lorik
Heat the oil in a large frying pan over medium-high heat until shimmering
- Serves 6 to 8
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 3 cups day-old bread cubes (about 1 inch)
- 1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
Poblano, Bacon and Cheddar Cornbread
By lorik
Preheat the oven to 375°F
- 3 poblano chiles charred, sweated, peeled, seeded and diced
- 6 to 8 slices center cut bacon
- 1/2 cup yellow cornmeal
- 1 1/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher or coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 eggs well beaten
- 2 cups grated cheddar cheese
- 2 cups corn kernels preferably fresh, or thawed from frozen
Stove-Top Flatbread
By lorik
In a cup, combine 3/4 cup of the water with all of the yeast and sugar
- 1 cup lukewarm water, divided
- 2 1/4 teaspoons instant yeast
- 2 teaspoons raw or granulated sugar
- 2 cups all-purpose flour (plus more for kneading & rolling)
- 1 teaspoon salt
- 1 tablespoon olive oil plus more for the bowl
Balsamic-Roasted Shallots
By lorik
Heat oven to 400° F. Put olive oil in an ovenproof skillet
- 1 pound shallots, the larger ones halved
- 2 tablespoons olive oil
- 1 tablespoon plus 2 teaspoons brown sugar
- A three-finger pinch of salt
- 1 tablespoon thyme, finely chopped, plus a few whole sprigs
- 2 tablespoons sherry
- 1 tablespoon plus 2 teaspoons balsamic vinega
Queso Fundido Tacos
By lorik
1. Roasting the poblano chiles
- 2 fresh poblano chiles
- 4 ounces (1/2 cup)Mexican chorizo sausage, casing removed if there is one, store bought or homemade
- 1 medium white onion, sliced
- Salt
- 12 corn tortillas, the fresher the better (store-bought are okay, though homemade will really shine here)
- 8 ounces Chihuahua or other Mexican melting cheese such as quesadilla or asadero (lacking Mexican cheese, queso fundido is delicious made with everything from Monterey jack to mild cheddar), shredded (you’ll have about 2 cups)
- 1 About 1 teaspoon or so of crumbled dried oregano, preferably Mexican