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Recipes
Jans Cowboy Steak and Relish
By lisalang
Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature
- For the spice mix:
- 2 tablespoons coarse sea salt
- 1 teaspoon coarsely ground coriander seed
- 1 teaspoon coarsely ground coffee beans
- 1 teaspoon coarsely ground black peppercorns
- For the steak:
- 1 bone-in rib-eye steak (approximately 36 ounces), frenched
- 2 tablespoons olive oil, divided
- For the tomato relish:
- 2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes)
- 1 jalapeno, seeded and finely diced
- 2 medium shallots, finely diced
- 2 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh cilantro leaves
- Salt and freshly ground black pepper
Ellen's Marinara Sauce
By lisalang
Saute garlic and onion, add tomotes and simmer an hour
- 1 small onion chopped
- Whole can San Marzano whole tomatoes crush with hands
- Garlic
- Garlic Powder
- salt and pepper
Tom Colicchio’s affordable steak au poivre
By lisalang
Coat the steaks with peppercorns
- • 24 oz. skirt steak (cut in to 4 pieces)
- • One-quarter cup cracked black peppercorns
- • 2 tablespoons oil
- • Salt
- • 4 tablespoons cooked shallots
- • 2 tablespoons Dijon mustard
- • 3 tablespoons brandy
- • One half-cup heavy cream
- • Sautéed spinach
Clam Daddy's Steamed Clams. (margate)
By lisalang
Rinse clams. Heat oil. Add garlic and pepper flakes
- 50 littleneck clams
- 3 tbsp olive oil
- 6-8 minced garlic
- 1 tsp crushed red pepper
- 1 1/2 cups white wine
- 1/4 cup fresh parsley
- Chopped white onions
- Cherry grape tomatoes
- Oregano
Steak Au Poivre - Claire Robinson 5-Ingredient Fix
By lisalang
Preheat the oven to 375 degrees F
- bone-in rib-eye steaks, about 1 1/2 pounds each
- Kosher salt
- 2 tablespoons coarsely cracked black pepper
- 1/2 cup brandy
- 1 cup heavy cream
- 2 tablespoons sherry vinegar
- 2 tablespoons butter
Arugula Salad (Fran Glaser)
By lisalang
Mix everything together in one bowl and add sliced avocado to plate
- 4 cups arugula
- 1 cup cherry tomatoes (halved)
- 1/4 cup pignoli nuts
- 1 tbsp. rice vinegar
- 2 tbsps. grapeseed oil
- 1/4 cup parmesan
- large avocado
- But can be doubled for 4 people.
Chocolate Souffle/Five Ingredient Fix
By lisalang
Preheat the oven to 350 degrees F
- 2 tablespoons butter, plus more for coating ramekins
- 1/4 cup granulated sugar, plus more for coating ramekins
- 8 ounces good quality dark chocolate, chopped
- 7 eggs, separated
- Pinch salt
- Melted vanilla bean ice cream, for serving
Talapia
By lisalang
Dipp Talapia in egg and bread crumbs
- Bread crumbs
- capers
- lemon
- white wine
- garlic
- cherry tomatoes
Quinoa (Jen Gold)
By lisalang
Cook quinoa in broth , pour olive oil over add other ingredients
- 4 cups chicken or vegetable broth
- 2 cups quinoa
- 1/4 cup olive oil
- 1/3 cup lemon juice
- salt and pepper
- Add vegetables, peppers or anything you want.
Chocolate Cupcakes with Ganache Filling
By lisalang
FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl
- Ganache Filling
- 2 ounces bittersweet chocolate , chopped fine (see note)
- 1/4 cup heavy cream
- 1 tablespoon confectioners' sugar
- Chocolate Cupcakes
- 3 ounces bittersweet chocolate , chopped fine (see note)
- 1/3 cup (1 ounce) Dutch-processed cocoa
- 3/4 cup hot coffee
- 3/4 cup (4 1/8 ounces) bread flour
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1 recipe Frosting