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Recipes
Chocolate-Covered Pumpkin Cheesecake Pops
By bjlazyl
by Gina Marie Miraglia Eriquez
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 1 cup canned pure pumpkin (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 pound bittersweet chocolate (60% cacao), chopped
- 2 tablespoons graham cracker crumbs
- Special equipment: 9-inch glass pie plate; 1 1/2-inch-diameter ice cream scoop, holding about 1 tablespoon; 24 (6- to 8-inch) lollipop sticks (see Cooks' notes)
Rosemary-Jerk Lamb Chops
By bjlazyl
In a food processor, combine the garlic with the scallions, onion, rosemary, chile, soy sauce, and allspice and pro...
- 7 cloves garlic, peeled
- 2 scallions, roughly chopped
- 1 medium yellow onion, roughly chopped
- 1 sprig rosemary, stem removed
- 1 ⁄2 Scotch bonnet chile, stemmed and seeded
- 1 1⁄2 tbsp. soy sauce
- 1 ⁄2 tsp. ground allspice
- 2 lb. lamb loin chops, cut 1 1⁄2 inches thick, tails trimmed
- Kosher salt and freshly ground black pepper
Caribbean Oxtail Stew
By bjlazyl
Heat oil in an 8-qt. Dutch oven over medium-high heat; season oxtails with salt and pepper
- 3 tbsp. canola oil
- 2 lb. oxtails, cut into 2″ pieces
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. tomato paste
- 1 tbsp. minced ginger
- 6 cloves garlic, minced
- 2 large yellow onions, chopped
- 1 small carrot, chopped
- 1 rib celery, chopped
- 2 tbsp. flour
- 4 cups beef stock
- 1 tbsp. whole allspice berries
- 4 sprigs thyme
- 2 habanero chiles
- 2 tbsp. light brown sugar
- 1 tbsp. Worcestershire sauce
- 4 scallions, roughly chopped
- Cooked rice, for serving
Elizabeth Hughes
By bjlazyl
These beautiful roasted baby carrots are glazed with honey, butter and a touch of Sriracha for just a hint of spice
- 1 pound baby globe or plain baby carrots, scrubbed and peeled with 1/2 to 1 inch of stem left on end (see picture above)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 tablespoon honey
- 1 teaspoon Sriracha
- Kosher salt to taste
- Chopped flat leaf parsley for garnish (optional)
Hannah Hayes and Kaylee Hammonds
By bjlazyl
Preparation 1. Prepare Cassoulet: Sauté carrots and onion in hot oil in a Dutch oven over medium heat 3 to 4 ...
- 1 1 1 cup sliced carrots
- 1/2 1/2 1/2 cup coarsely chopped red onion
- 1 1 1 tablespoon olive oil
- 2 2 2 teaspoons minced garlic
- 1 1 package 1 (8-oz.) package cooked cubed ham
- 1 1 package 1 (16-oz.) package frozen baby lima beans
- 1 1 package 1 (16-oz.) package frozen butter peas
- 1 1 1 cup frozen black-eyed peas
- 1 1 container 1 (32-oz.) container reduced-sodium chicken broth
- 2 2 2 teaspoons finely chopped fresh rosemary
- 1/2 1/2 1/2 teaspoon table salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- CORNMEAL DUMPLINGS
- 1/2 1/2 1/2 cup all-purpose flour
- 1/2 1/2 1/2 cup plain yellow cornmeal
- 1 1 1 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 2 2 2 tablespoons cold butter, cubed
- 1 1 1 teaspoon finely chopped fresh rosemary
- 2/3 2/3 2/3 cup buttermilk
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- Preparation
- 3 3. 1/2 to 1 15 to 20 to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.
"Pamplona de Puerco" (Stuffed Pork Tenderloin with Peppers, Olives and Provolone)
By bjlazyl
Recipe adapted from Jose Garces, Rural Society, Chicago and Washington, D
- 4 pieces pork tenderloin
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces provolone cheese, cut into 1/4-inch wide strips
- 2 roasted red peppers, cut into 1/4-inch wide strips
- 1/3 cup green olives, cut into thin slivers
- 3 tablespoons olive oil
- 2 tablespoons Spanish onions, finely diced
- 2 tablespoons red wine vinegar
- Kosher salt, to taste
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red bell pepper
- 1/2 cup Roma tomatoes, seeds removed and finely diced
- 1/4 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 1/4 cup white wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 cups parsley, finely chopped
- 1/2 cup oregano, finely chopped
- 1/2 cup olive oil
- Kosher salt, to taste
Enchiladas Con Carne
By bjlazyl
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat
- 1/2 cup all-purpose flour
- 2 tablespoons neutral oil, like canola
- 1 pound ground chuck beef, ideally 20 percent fat
- Kosher salt and ground black pepper, to taste
- 1 medium white onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
- 1 cup chopped or canned crushed tomatoes
- 3 tablespoons chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, ideally Mexican
- 2 cups chicken stock, ideally homemade or low-sodium if store-bought
- 1/2 cup neutral oil, like canola
- 12 yellow corn tortillas
- 3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
- 1 medium-size white onion, peeled and chopped (optional)
Umbrian-Style Chicken alla Cacciatora
By bjlazyl
Heat 1 tablespoon olive oil in a large non-stick pan
- 1 tablespoon plus 1 teaspoon olive oil
- 1 small chicken (about 2 1/2 pounds), cut into serving pieces, or use bone-in, skin-on thighs and drumsticks
- 1 onion, sliced
- 2 to 3 cloves garlic, very finely minced
- 1 tablespoon capers
- 1/4 cup good-quality brine-cured olives, black or green, with pits
- 1 sprig rosemary
- 1 handful sage leaves
- Salt and black pepper
- 1 cup dry white wine
- Zest and juice of 1/2 lemon
- 1 tablespoon balsamic vinegar
Heart of Palm and Avocado Salad Recipe | SAVEUR
By bjlazyl
In a large bowl, whisk together the oil, lemon juice, salt, and pepper
- 3 tbsp. olive oil
- 2 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 4 1⁄2 oz. butterhead lettuce, leaves torn
- 1 ⁄4 cup chopped and toasted walnuts
- 1 avocado, halved, pitted, peeled, and thinly sliced
- 1 ⁄4 small red onion, thinly sliced
- 1 (14-oz.) can hearts of palm, drained and thinly sliced on the bias
Three Sisters Stew
By bjlazyl
Season pork with cumin, salt and pepper
- 1 pound trimmed pork loin, cut into 1-inch cubes
- 1 teaspoon ground cumin
- Kosher salt, as needed
- Black pepper, as needed
- 2 tablespoons neutral oil, such as canola
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups turkey or chicken stock, preferably homemade or low-sodium
- 1 medium yellow squash, diced
- 1 (15-ounce) can pinto beans, drained
- 1 (15-ounce) can black beans, drained
- 1 (14 1/2-ounce) can chopped tomatoes
- 2 cups fresh or frozen corn kernels
- 1 (4-ounce) can roasted green chiles (1/2 cup)
- 1/2 bunch fresh cilantro, roughly chopped