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Recipes
Ginger-Marinated Hanger Steak
By bjlazyl
Gochujang is available at Korean markets and online
- 4 scallions, chopped
- 1 cup cilantro leaves with tender stems
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1 tablespoon grated peeled ginger
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 2 cloves garlic finely chopped, divided
- 1/4 cup plus 2 Tbsp. vegetable oil, divided
- 1 1/2 pounds hanger steak, central membrane removed, cut into 4 pieces
- 4 baby bok choy, halved lengthwise
- 1 tablespoon chopped fresh chives
- NUTRITIONAL INFORMATION
- Calories (kcal) 560
- Fat (g) 34
- Saturated Fat (g) 7
- Cholesterol (mg) 55
- Carbohydrates (g) 21
- Dietary Fiber (g) 9
- Total Sugars (g) 11
- Protein (g) 50
- Sodium (mg) 900
Food & Wine
By bjlazyl
Ingredients 1 packaged pie dough crust, such as Pillsbury 1 1/2 cups sugar 3 tablespoons unsweetened cocoa powde...
- 1 packaged pie dough crust, such as Pillsbury
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Whipped cream, for serving
Grilled Shrimp with Mom's Avocado-and-Orange Salad
By bjlazyl
Using a sharp knife, peel the oranges, removing all of the bitter white pith
- 2 navel oranges
- 2 teaspoons hot sauce
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped mint
- Salt and freshly ground black pepper
- 24 large shrimp (about 1 1/2 pounds), shelled and deveined
- 3 tablespoons fresh lime juice
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup coarsely chopped cilantro
- Pinch of dried oregano
- 2 Hass avocados, cut into thin wedges
A Festive and Unique Twist on a Classic Dessert
By bjlazyl
Makeovers Directions 1. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and ...
- dients
- 4 large eggs, separated, at room temperature
- 3/4 cup sugar
- 1 pound mascarpone cheese, at room temperature
- Zest of 1 blood orange (about 1 1/2 tablespoons)
- 4 tablespoons Grand Marnier
- 1/4 teaspoon kosher salt
- 6 blood oranges, juiced (about 2 cups)
- 40 (4-by-1 inch) ladyfinger cookies
- 1/3 cup unsweetened dark cocoa powder
- Chocolate shavings (optional)
Chicken Quesadillas with Red Onions
By bjlazyl
In a large pot, cover the chicken breasts with water
- 1/2 pound boneless, skinless chicken breast
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- Eight 8-inch flour tortillas
- 6 ounces cheddar cheese, grated
- 1/2 medium red onion, thinly sliced
- 1/2 cup chopped cilantro
Shrimp Destin Linguine
By bjlazyl
Preparation 1. Peel shrimp, leaving tails on, if desired
- 1 1/2 pounds unpeeled, large raw shrimp (2 1/25 count)
- 1 (9-oz.) package refrigerated linguine
- 1/4 cup butter
- 1/4 cup olive oil
- 1/4 cup chopped green onions
- 2 garlic cloves, minced
- 1 tablespoon dry white wine
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
Caesar Club Sandwich
By bjlazyl
Directions Preheat the oven to 350 degrees F
- 2 split (1 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ounces thinly sliced pancetta
- 1 large garlic clove, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons anchovy paste
- 1 teaspoons Dijon mustard
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup good mayonnaise
- 1 large ciabatta bread
- 2 ounces baby arugula, washed and spun dry
- 12 sun-dried tomatoes, in oil
- 2 to 3 ounces Parmesan, shaved
Spicy Lemon-Rosemary Pork Tenderloin
By bjlazyl
In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork
- 6 tablespoons extra-virgin olive oil
- 3/4 cup fresh lemon juice
- 1/4 cup rosemary leaves
- 2 tablespoons crushed red pepper
- 6 garlic cloves, chopped
- Four 1-pound pork tenderloins
- Salt and freshly ground pepper
Recipe: Carnitas Tacos with Tomatillo Salsa
By bjlazyl
Directions 1. Make the carnitas: In a large Dutch oven, heat the lard over medium high heat
- For the Carnitas:
- 3 tablespoons lard or canola oil
- 3 pounds skinless, boneless pork shoulder, cut into 3-inch pieces
- Kosher salt, to taste
- 10 garlic cloves, peeled and smashed
- 1 large white onion, roughly chopped
- 3/4 cup whole milk
- 3/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup pickled jalapeño slices
- 1/4 cup jalapeño pickling liquid
- 1 teaspoon orange zest
- For the SalSA
- 1 pound (8 small) tomatillos, husked and cored
- 4 garlic cloves
- 1 jalapeño—stemmed, halved and seeded
- 3 tablespoons lime juice
- Kosher salt, to taste
- Corn tortillas, warmed, for serving
- Roughly chopped cilantro, for garnish
- Thinly sliced radishes, for garnish
- Diced white onions, for garnish
- Lime wedges, for serving
uncooked orzo
By bjlazyl
Preparation 1. Cook orzo according to package directions, omitting salt and fat
- 1 cup uncooked orzo
- 1 cup frozen whole-kernel corn, thawed and drained $
- 12 cherry tomatoes, quartered $
- 3 green onions, sliced $
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup low-fat buttermilk
- 3 tablespoons chopped fresh cilantro, divided $
- 3 tablespoons fresh lime juice $
- 2 tablespoons light sour cream $
- 2 tablespoons canola mayonnaise $
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, crushed
- 1 peeled avocado, cut into 8 wedges $
- 1 tablespoon chopped fresh parsleyIngredient Search