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Recipes
Chickpea and Pasta Soup
By bjlazyl
Heat oil in a 6-qt. saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 mi...
- oz.) cans chickpeas, drained and rinsed 8 oz. cavatelli Kosher salt and freshly ground black pepper, to taste 2 tbsp. minced parsley Parmesan cheese, for serving
chicken with vinegar bitumen
By bjlazyl
The great chef Paul Bocuse worked at La Mere Brazier in his youth and learned how to prepare chicken with vinegar t...
- Time: 40 minutes
- 2 tablespoons olive oil
- 1 3-pound chicken, cut up for sauteing
- Salt and freshly ground black pepper
- 1/4 cup minced shallots or scallions
- 1 cup good red-wine vinegar
- 1 tablespoon butter (optional).
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By bjlazyl
mix spices rub meat chill 8 hrs mix remaining for sauce
- ngredients
- 3 tsp garlic powder
- 3 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2- 2 1/2 lbs flank or skirt steak
- 2 avocados, peeled, halved, and pitted
- 1/2 c roughly chopped cilantro
- 2 garlic cloves, smashed
- 2 T red wine vinegar
- 1/4 c olive oil
- 1/2 tsp kosher salt
- Juice from 2 limes
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
Weeknight Porchetta
By bjlazyl
Alison Roman
- 4 garlic cloves, finely chopped; plus 2 heads, halved crosswise
- 1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
- 1 tablespoon fennel seeds, coarsely chopped
- 1 1/2 teaspoon kosher salt
- 2 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 1 1/2-pound pork tenderloin
- 4 slices bacon
Bacon Wrapped Iberico Tenderloin
By bjlazyl
Chef View Preparation STEP 1 Set oven to 400 degrees
- 2 Ibérico pork tenderloins
- 2 packs Ibérico bacon
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 tbsp parsley
- 1 head garlic
- Salt and pepper
- 2 tbsp olive oil, plus more for cooking
Bacon and Shallot Potato Salad
By bjlazyl
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch
- 2 pounds small waxy white or yellow potatoes, roughly about the same size
- 6 ounces thick-cut bacon, diced
- 1/2 cup thinly sliced shallot
- 3 tablespoons whole grain mustard
- 1 tablespoon red wine vinegar, more to taste
- 1/4 teaspoon kosher salt, more as needed
- Black pepper, as needed
- Chopped parsley, for garnish
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By bjlazyl
Ingredients 12 ounces flank steak, trimmed 1 1/2 teaspoons olive oil 1 teaspoon ground cumin 3/4 teaspoon chipo...
- 12 12 12 ounces flank steak, trimmed
- 1 1/2 1 1/2 1/2 teaspoons olive oil
- 1 1 1 teaspoon ground cumin
- 3/4 3/4 3/4 teaspoon chipotle chile powder
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 cup canola mayonnaise
- 2 2 2 tablespoons chopped fresh cilantro
- 1/2 1/2 1/2 teaspoon grated lime rind
- 1 1 1 tablespoon fresh lime juice
- 1 1 1 minced garlic clove
- 1 1 1 (12-ounce) whole-grain French bread baguette, halved lengthwise
- Cooking spray
- 1/2 1/2 1/2 ripe avocado, thinly sliced
- 8 8 8 (1/8-inch-thick) tomato slices
- 1 1 1 jalapeno pepper, thinly sliced
- 416 416
- 16g 16g
- 3.6g 3.6g
- 9.1g 9.1g
- 2.2g 2.2g
- 24g 24g
- 46g 46g
- 3g 3g
- 38mg 38mg
- 4mg 4mg
- 754mg 754mg
- 19mg 19mg
- 2g 2g
- 1g added sugars 1g
- 416 416
- 16g 16g
- 3.6g 3.6g
- 9.1g 9.1g
- 2.2g 2.2g
- 24g 24g
- 46g 46g
- 3g 3g
- 38mg 38mg
- 4mg 4mg
- 754mg 754mg
- 19mg 19mg
- 2g 2g
- 1g added sugars 1g
Beef Stew in Red Wine Sauce
By bjlazyl
Ingredients 1 tablespoon unsalted butter 2 tablespoons olive oil 2 pounds trimmed beef flatiron steak or c...
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
- Salt
- Freshly ground black pepper
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon all-purpose flour
- One 750-milliliter bottle dry red wine
- 2 bay leaves
- 1 thyme sprig
- One 5-ounce piece of pancetta
- 15 pearl or small cipollini onions, peeled
- 15 cremini mushrooms
- 15 baby carrots, peeled
- Sugar
- Chopped fresh parsley, for garnish
- How to Make It
- Step 1
- Step 2
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
- Step 3
- Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
- Step 4
- Step 5
- To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.
- Suggested Pairing
- Robust, dark-fruited Cabernet Sauvignon.
Portuguese Roast Turkey
By bjlazyl
Recipe adapted from chef George Mendes, Aldea and Lupulo, NYC
- 6 quarts (24 cups) water
- 6 cups sugar
- 4 cups kosher salt
- 12 cloves
- 8 pieces star anise
- 6 bay leaves, torn in half
- 3 tablespoons white peppercorns
- 2 tablespoons fennel seeds
- 2 tablespoons coriander seeds
- 3 cups olive oil
- 1 1/2 cups lager (such as Sagres)
- 1/2 yellow onion, thinly sliced
- 7 garlic cloves, thinly sliced
- 3 fresh bay leaves, torn
- One 10-to-12-pound turkey, giblets removed and neck reserved
- 2 red onions, peeled and cut into 1 1/2-inch pieces
- 1 large carrot, peeled and cut into 1 1/2-inch pieces
- 2 bay leaves, torn
- 1 tablespoon kosher salt
- 1/4 cup marinade, plus more for basting