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Recipes
Preserved Lemons
By lorik
Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar
- Quick Preserved Lemons:
- 4 large lemons, cut into 8 wedges each
- 3/4 cup kosher salt
- 1 cup lemon juice
- 3/4 cup olive oil
- We highly recommend using a mandoline to slice the lemons for this recipe. Lemons sliced with a knife won’t be as thin and will need to brine longer before they are ready for use.
- 3 lemons, rinsed
- 2 cups water
- 1 cup sugar
- 1 cup kosher salt
Red Wine-Marinated Rib Eye
By lorik
1. In a small saucepan, bring the red wine to a boil over high heat
- 1 1/2 cups red wine
- 1/2 cup granulated sugar
- 1 teaspoon grated orange zest
- 1/2 teaspoon grated nutmeg
- 8 cloves
- 2 cinnamon sticks
- One 16-ounce rib eye steak
- 2 tablespoons olive oil, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
Cheddar & Chive Cornmeal Biscuits
By lorik
These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal, preferably stone-ground (see Shopping Tip)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded extra-sharp cheddar cheese
- 2 tablespoons cold butter, cut into 1/2-inch cubes
- 3/4 cup reduced-fat sour cream
- 1/4 cup finely chopped fresh chives
- 1 tablespoon honey (optional)
- 3-5 tablespoons low-fat milk
Steak with Lemon Parsley Potato Wedges and Blue Cheese Sauce
By lorik
Vein-y blue cheeses give the sauce a greenish hue
- 2 pounds russet potatoes, unpeeled, halved lengthwise and cut into 1-inch-thick wedges
- 3 tablespoons vegetable oil
- Salt and pepper
- 3 tablespoons minced fresh parsley
- 1 tablespoon grated lemon zest
- 2 (1-pound) boneless strip steaks, about 1 inch thick, trimmed and halved crosswise
- 4 ounces blue cheese, crumbled (1 cup)
- 1/2 cup heavy cream
Bacon-Stuffed Burgers with Pimento Cheese and Avocado
By lorik
Put the bacon in a skillet and cook over medium-low heat until the bacon is browned and crispy, 5 to 7 minutes
- 2 slices bacon, diced
- 1 large white onion, halved and sliced paper-thin
- 1/4 cup rice wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 3 ounces cream cheese, room temperature
- 4 ounces extra-sharp cheddar cheese, grated
- 1 large jalapeño, minced
- 1 tablespoon finely chopped pickled jalapeño
- 1 tablespoon chopped pimentos
- 1 pinch cayenne
- 1 1/4 pounds ground beef (15% fat)
- 4 Dutch Crunch or other sturdy rolls, split in half
- 2 tablespoons mayonnaise
- 1 large avocado, diced
- Lettuce mix
White Pizza with Ricotta, Yogurt, Tomatoes and Basil
By lorik
Preheat your oven to 500° F (or as high as it can safely go, which might not be that high)
- Makes one 10-inch pizza
- 1 batch prepared pizza dough (I like Jim Lahey's No-Knead recipe)
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 cup plain Greek yogurt
- 1/2 cup ricotta
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon dried thyme
- 1/4 cup fresh basil, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup grated Parmesan
Cheese Bread
By lorik
Preheat oven to 350 degrees F
- 1/2 cup milk
- 1 egg
- 1 1/2 cup biscuit baking mix
- 2 tablespoons minced onion
- 2 cups shredded Cheddar cheese, divided
- 4 tablespoons butter, melted
- 1/4 tsp salt
- 1/4 tsp granulated garlic
- 1/4 tsp parsley flakes
Entomatadas (Cheese-Filled, Tomato Sauce-Smothered Tortillas)
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By lorik
In a large skillet over medium-high heat, heat the olive oil
- For the tomato sauce:
- 2 2 2 tablespoons olive oil
- 1 1 1 medium white onion, chopped
- 2 2 2 garlic cloves chopped
- 1 1 1 jalapeño, chopped
- 2 2 2 tablespoons tomato paste
- 1 1 1 chipotle in adobo, chopped, plus 1 teaspoon of sauce from the jar
- 15-ounce 15-ounce can One 15-ounce can fire roasted tomatoes
- 2 2 2 tablespoons apple cider vinegar
- 1/4 1/4 1/4 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon dried basil
- Salt and pepper
- For the assembly:
- 6 to 8 6 to 8 8 corn tortillas
- 1/2 1/2 1/2 cup (approximately) Queso Oaxaca (or more!)
- 1/4 to 1/2 1/4 to 1/2 1/2 cups chopped sun-dried tomatoes
- Sour cream, for garnish
- Queso fresco, crumbled, for garnish
- Torn cilantro, for garnish
- Sliced avocado, for garnish (optional)
Creamy French Mustard Chicken Thighs
By lorik
Really not recommended for the slow cooker
- 1 1 1 tablespoon olive oil
- 4 4 4 pounds bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1 1 4 cup diced shallots (from about 4 medium shallots)
- 1 1 1 cup dry white wine
- 1/2 1/2 1/2 cup low-sodium chicken broth
- 1/4 1/4 1/4 cup whole-grain Dijon mustard
- 1/4 1/4 1/4 cup Dijon mustard
- 1/4 1/4 1/4 cup heavy cream
- 1 1 1 tablespoon cornstarch
- Coarsely chopped fresh parsley, for serving (optional)
Marquesitas
By lorik
Add all of the batter ingredients to a blender and puree until smooth
- For the batter:
- 4 eggs plus 2 egg whites
- 2/3 cup granulated sugar
- 3/4 cup canola oil
- 1 cup all-purpose flour
- 1/2 teaspoon kosher or coarse sea salt
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- For the filling:
- 2 cups Edam cheese shredded (optional)
- 1 cup chocolate hazelnut spread (optional)
- Jam of your choice (optional)