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Recipes
Spiced Crab Tacos
By bjlazyl
In a medium bowl, combine the tomatoes, radishes, red onion, 2 tablespoons of the cilantro and the Sriracha
- 2 medium tomatoes, finely chopped
- 2 large red radishes, cut into 1/4-inch dice
- 1/2 small red onion, finely chopped
- 1/4 cup chopped cilantro
- 2 teaspoons Sriracha chile sauce
- Salt
- 1 large jalapeño
- 1/2 red bell pepper, cut into 1/3-inch dice
- 1/2 yellow bell pepper, cut into 1/3-inch dice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped mint
- 1/2 pound lump crabmeat, picked over for shell
- Eight 10-inch flour tortillas, halved or quartered
Flank Steak with Bloody Mary Tomato Salad
By bjlazyl
by Sara Dickerman
- 2 1 1/2 pounds flank steaks
- Kosher salt
- 2 teaspoons (packed) light brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil (for brushing)
- 1 cup finely chopped red onion
- 3 tablespoons Sherry vinegar, divided
- 2 pound cherry or grape tomatoes, halved
- 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
- 1/2 cup chopped brined green olives plus 2 tablespoons olive brine
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon celery seeds
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Mississippi Roast
By bjlazyl
Place roast on a cutting board and rub the salt and pepper all over it
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 3 tablespoons neutral oil, like canola
- 4 tablespoons unsalted butter
- 8 to 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Chopped parsley, for garnish
Garlicky Roast Pork Shoulder
By bjlazyl
In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil...
- 1 cup coarsely chopped cilantro leaves
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- 9 garlic cloves, finely chopped
- 3 tablespoons finely chopped oregano
- 1 1/2 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1 5-pound, boneless pork shoulder roast with fat cap
- Lime wedges, for serving
Contest-Winning Green Chili Pork Stew Recipe
By bjlazyl
In a Dutch oven, brown pork in oil over medium heat on all sides
- 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
- 1 tablespoon canola oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 2 cups water
- 1 can (28 ounces) stewed tomatoes
- 1 to 2 cans (4 ounces each) chopped green chilies
- 2 cups cubed peeled potatoes
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons fennel seed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) pinto beans, rinsed and drained
Hamantaschen
By bjlazyl
Whisk baking powder, salt, and 4 cups flour in a medium bowl
- baking powder
- kosher salt
- all-purpose flour, plus more for surface
- (2 sticks) unsalted butter, room temperature
- sugar
- large eggs
- Date-Orange Filling, Honey-Nut Filling, Poppy Seed Filling, or 1 1/2 cups jam or preserves
- 3 1/2 "-diameter cookie cutter
Shrimp Caesar With Homemade Croutons
By bjlazyl
Directions Heat oven to 375° F
- 1 loaf country bread (about 12 ounces), cut into 3/4-inch pieces
- 6 tablespoons olive oil
- kosher salt and black pepper
- 1 pound peeled and deveined large shrimp, raw
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 anchovy fillets, finely chopped (optional)
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, finely chopped
- 2 ounces grated Parmesan (1/2 cup)
- 1 small head romaine lettuce, torn (about 6 cups)
Saladu Ñebbe (Black-Eyed Pea Salad)
By bjlazyl
1. In a large bowl, whisk together the lime juice and parsley
- NGREDIENTS
- 1/4 cup fresh lime juice
- 1 cup roughly chopped parsley
- 1 cup canola oil
- 5 cups cooked black-eyed peas
- 10 scallions, roughly chopped
- 1 red bell pepper, stemmed, seeded, and finely chopped
- 1 medium tomato, cored, seeded, and finely chopped
- 1 medium cucumber, seeded and finely chopped
- 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
- Kosher salt and freshly ground black pepper, to taste
Citrus-Marinated Chicken Thighs
By bjlazyl
by Alison Roman
- 1 bunch scallions, thinly sliced
- 1/2 bunch cilantro, leaves and tender stems only
- 2 garlic cloves, chopped
- 1 teaspoon finely grated lime zest
- 1 teaspoon finely grated orange zest
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 2 pounds skin-on, bone-in chicken thighs
Tex-Mex Cheese Enchiladas
By bjlazyl
1. Bring stock and chiles to a boil in a 4-qt
- INGREDIENTS
- 4 cups chicken stock
- 4 large ancho chiles, stemmed and seeded
- 1 3/4 cups canola oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tbsp. flour
- 4 tsp. ground cumin
- 1 1/2 tsp. dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 12 corn tortillas
- 12 oz. Monterey Jack cheese, finely grated