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Recipes
Chicken Fried Steak
By bjlazyl
1. Heat oven to 200˚; put a baking sheet fitted with a rack inside
- NTS
- 2 cups plus 3 tbsp. flour
- 2 tsp. paprika
- Freshly ground black pepper and kosher salt, to taste
- 1 cup buttermilk
- 1 tsp. Tabasco, plus more to taste
- 1 egg
- 4 4-6-oz. cube steaks, pounded to 1/4" thickness
- Canola oil, for frying
- 3 tbsp. unsalted butter
- 2 cups milk
Three-Cup Chicken
By bjlazyl
Heat a wok over high heat and add 2 tablespoons sesame oil
- 3 tablespoons sesame oil
- 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
- 12 cloves of garlic, peeled
- 4 whole scallions, trimmed and cut into 1-inch pieces
- 3 dried red peppers or 1 teaspoon red-pepper flakes
- 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
- 1 tablespoon unrefined or light brown sugar
- 1/2 cup rice wine
- 1/4 cup light soy sauce
- 2 cups fresh Thai basil leaves or regular basil leaves
Steak Tacos with Cilantro-Radish Salsa
By bjlazyl
Heat 1 Tbsp. oil in a large skillet over high heat
- vegetable oil, divided
- skirt or flank steak
- Kosher salt and freshly ground black pepper
- fresh cilantro leaves with tender stems, divided
- radishes, trimmed, chopped
- spring onions or 4 scallions, white and pale-green parts only, thinly sliced
- serrano chile or jalapeño, seeds removed if desired, finely chopped
- fresh lime juice
- corn tortillas, warmed
- oz. queso fresco or Cotija cheese, crumbled
horseradish mousse
By bjlazyl
molded lime savory relish - serve with ham
- 1 3oz pkg lime jello
- 1 C boiling water
- 1 T apple cider vinegar
- 3/4 t salt
- 3/4 C drained horseradish (1 jar)
- 1/2 C mayo
- 1 C whipping cream whipped
Best Chicken Salad
By bjlazyl
Choose a heavy pot or Dutch oven with a tightfitting lid
- 4 About 4 pounds bone-in, skin-on chicken breasts
- 2 scallions, cut into thirds
- 1/4 teaspoon black peppercorns
- 1 lemon, halved
- 2/3 cup mayonnaise, preferably Hellmann’s, Best Foods or homemade
- 1/4 cup sour cream or crème fraîche, more to taste
- 1/2 teaspoon Dijon mustard or 1 teaspoon brine from a jar of pickles, optional
- 2 or 3 pale green celery ribs, cut into medium (1/4-inch) dice
- 1/2 cup minced onion or finely sliced scallion, optional
- 1/2 cup walnut or pecan halves, broken into bite-size pieces
- 3 tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
- Salt and ground black pepper, to taste
Perfect Pizza Margherita
By bjlazyl
In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minu...
- 1 envelope active dry yeast
- 2 cups warm water (90° to 105°)
- 1/2 teaspoon sugar
- 4 cups all-purpose flour, plus more for kneading
- 2 1/2 teaspoons kosher salt
- Extra-virgin olive oil
- One 14-ounce can peeled whole San Marzano tomatoes, drained
- 1/2 teaspoon dried oregano, crumbled
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Coarse sea salt and freshly ground pepper
- 2 pounds buffalo mozzarella, thinly sliced
- 32 large basil leaves, torn into pieces
Cherry Tomato Salad With Buttermilk-Basil Dressing
By bjlazyl
Directions Put the cherry tomatoes in a large serving bowl
- 6 cups red and yellow cherry tomatoes, halved if large
- Kosher salt and freshly ground pepper
- 2/3 cup buttermilk
- 1/4 cup sour cream
- 3 tablespoons thinly sliced fresh basil leaves
- 1 shallot, minced
- 2 cloves garlic, minced
Spicy Cabbage and Chorizo Soup Recipe | SAVEUR
By bjlazyl
Heat the 2 tablespoons of oil in a large stockpot or cast-iron pot set over medium-low heat
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 8 oz. chorizo (approximately 2 1⁄2 links), sliced 1⁄4 inch thick
- 4 cloves garlic, finely chopped
- 1 ⁄4 tsp. red pepper flakes, or more to taste
- 8 cups water
- 1 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 small green or savoy cabbage (1 lb.), cored and thinly sliced
- 1 (15-oz.) can navy or great northern beans
- 2 tbsp. kosher salt, or more to taste
- freshly ground black pepper
- juice of half a lemon
Orzo Risotto
By bjlazyl
Jeanne Thiel Kelley
- 6 tablespoons (3/4 stick) butter
- 3/4 cup minced shallots
- 2 garlic cloves, minced
- 2 cups orzo (rice-shaped pasta)
- 6 cups boiling water
- 1 1/2 teaspoons coarse kosher salt
- 1 1/2 tablespoons chopped fresh thyme
- 1 tablespoon finely grated lemon peel
- 6 tablespoons chopped Italian parsley
Mustard-Shallot Vinaigrette
By bjlazyl
In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard
- 1 shallot, minced
- 2 tablespoons white wine vinegar
- 2 heaping teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 cup extra-virgin olive oil, more to taste