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Recipes
Herb-Crusted Beef Tenderloin with Horseradish Sauce Recipe | SAVEUR
By bjlazyl
2. Heat oven to 425˚. Place beef on a rack on a rimmed baking sheet
- 1 3 1⁄2–5 lb. fully trimmed
- beef tenderloin, butt end left intact
- 2 tbsp. extra-virgin olive oil
- Kosher salt, to taste
- 3 tbsp. dijon mustard
- 3 tbsp. cracked black peppercorns
- 2 tbsp. finely chopped fresh rosemary
- 2 tbsp. finely chopped fresh thyme
- 1 1⁄2 cups sour cream
- 3 tbsp. prepared horseradish
Best Gazpacho
By bjlazyl
Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl
- 2 About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
- 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
- 1 small mild onion (white or red), peeled and roughly cut into chunks
- 1 clove garlic
- 2 teaspoons sherry vinegar, more to taste
- Salt
- 1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling
by Anna Monette Roberts
By bjlazyl
Makeupe could test it, and it's no exaggeration when I say this is one recipe I plan to make again and again
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 8 ounces conchiglie (shell) pasta
- 1 tablespoon salted butter
- 1 tablespoon olive oil, or more if needed
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1 log (4 ounces) fresh goat cheese, coarsely crumbled
- 6 ounces ciliegine fresh mozzarella
- 1 ounce parmesan cheese, finely grated
- 3/4 cup fresh basil, cut in a chiffonade
- 2 teaspoons lemon zest, finely chopped
- 1 1/2 cups cherry tomatoes, halved
- Freshly ground pepper
Lemon-Soy Vinaigrette
By bjlazyl
Preparation Whisk together brown sugar, lemon juice, soy sauce, sesame oil, and red pepper flakes in a small bowl ...
- 1/4 cup packed light brown sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon red pepper flakes
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
Bacon and Tomato Salad
By bjlazyl
Preheat the oven to 450°
- 3 pounds tomatoes, cut into 1/2-inch pieces
- 12 basil leaves, torn
- 1 small red onion, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 3/4 pound sliced bacon
- 1/2 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon curry powder
- 3/4 teaspoon Cajun spice mix
- 1 1/2 teaspoons fresh lemon juice
- 1 small garlic clove, minced
- Dash of hot sauce and crusty bread, for serving
Sautéed Chicken Breasts With Tarragon
By bjlazyl
In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and ref...
- 1 teaspoon sweet paprika
- 1 teaspoon Madras curry powder
- 6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
- Kosher salt
- Canola oil
- 3 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 1/4 cup dry white wine
- 1 cup chicken stock
- 1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
- Freshly ground black pepper
Kasundi
By bjlazyl
Recipe adapted from Tim Graham, Travelle, Chicago, IL
- 1/4 cup, plus 2 tablespoons sunflower oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons chili powder
- 3 tablespoons finely minced garlic
- 1 Thai chile pepper, finely chopped
- 2 tablespoons malt vinegar, plus 1/2 cup
- One 28-ounce can crushed tomatoes
- 1/4 cup dark brown sugar
- 1 teaspoon kosher salt
Lemon Crepes With Sweetened Ricotta Recipe | Real Simple
By bjlazyl
Directions In a blender, blend the milk, eggs, flour, butter, salt, lemon juice, and 1 tablespoon of the sugar unt...
Emeril's Kicked-Up Tuna Melts
By bjlazyl
Heat broiler, with rack in highest position
- 4 cans (5 ounces each) solid white tuna packed in water, drained
- 1/3 cup mayonnaise, plus more for spreading
- 1/4 cup finely chopped red onion
- 4 teaspoons capers, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 1 teaspoon ground pepper
- 1/4 teaspoon dried oregano, crumbled between your fingers
- 4 slices crusty bread
- 8 thin slices tomato
- 4 slices provolone