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Recipes
DOUBLE-PORK CARNITAS
By lbgtdep
YIELD8 servings
- 3 3 1 1/2-inch boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces
- 1 1 1-inch pound pork belly, cut into 1-inch pieces
- 1 1 1 cup homemade chicken stock or low-sodium chicken broth
- 1 1 1 tablespoon (heaping) kosher salt
- 1 1 1 teaspoon freshly ground black pepper
- Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)
LASAGNA WITH RICOTTA AND MOZZARELLA
By lbgtdep
Serves 8 to 12 This pasta recipe will give you twelve long sheets
- FOR THE SAUCE:
- 2 RECIPES POOR MAN’S TWO-EGG PASTA DOUGH (recipe here)
- ¼ CUP EXTRA-VIRGIN OLIVE OIL
- 5 CLOVES GARLIC, THINLY SLICED
- TWO 28-OUNCE CANS WHOLE SAN MARZANO TOMATOES, CRUSHED BY HAND
- ¼ TEASPOON CRUSHED RED PEPPER FLAKES
- 1½ TEASPOONS KOSHER SALT
- ½ CUP LOOSELY PACKED FRESH BASIL LEAVES, CHOPPED
- FOR THE FILLING:
- 3 POUNDS FRESH RICOTTA, DRAINED OVERNIGHT
- 1 CUP GRATED GRANA PADANO
- 2 LARGE EGGS, BEATEN
- ½ CUP CHOPPED FRESH ITALIAN PARSLEY
- ½ TEASPOON KOSHER SALT
- FOR THE ASSEMBLY:
- UNSALTED BUTTER, SOFTENED, FOR THE BAKING DISH
- 1½ POUNDS FRESH MOZZARELLA, THINLY SLICED
- 1½ CUPS GRATED GRANA PADANO
Mint Julep Punch
By lbgtdep
Makes: 9 servings Serving Size: 6 ounces Yields: 7 cups Prep: 10 mins Stand: 1 hr Chill: Up to 24 hrs
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1 cup fresh mint leaves
- 1 cup black cherry bourbon or bourbon
- 4 cups sparkling water, chilled
- Ice cubes
- Fresh mint sprigs
Big Blueberry Muffins
By lbgtdep
Preheat oven to 400 degrees F
- nonstick vegetable oil spray
- 3 1/4 cups all-purpose flour
- 1 1/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground mace
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen, unthawed, blueberries
SHRIMP COCKTAIL PACÍFICO
By lbgtdep
Serves: 6
- 1 pound medium shrimp, peeled
- 1 cup ketchup
- 3/4 cup freshly squeezed lime juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Maggi sauce or soy sauce
- 2 tablespoons olive oil
- 1/4 cup finely chopped white onion
- 1 jalapeño or serrano chile, finely chopped, or to taste
- 1/2 cup coarsely chopped pimiento-stuffed olives
- 1/2 cup seeded and chopped ripe tomato
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped cilantro leaves
- 1 teaspoon dried oregano, preferably Mexican, or 1/4 teaspoon finely chopped fresh
- 1/4 teaspoon kosher or coarse sea salt, or to taste
- 1 ripe Mexican avocado, halved, pitted, meat scooped out and cubed
- Tortilla chips, store-bought or homemade, or saltines
Shrimp Chiles Rellenos
By lbgtdep
Servings: 6
- An 8-ounce package dried corn husks
- 12 medium (about 1 1/2 pounds total) fresh Anaheim chiles
- 1 medium red onion, sliced into 1/2-inch-thick rounds
- A little vegetable oil Salt
- 12 ounces cooked small shrimp, chopped into 1/4-inch pieces
- 12 ounces shredded Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you'll have about 3 cups)
- 1/2 teaspoon oregano, preferably Mexican
- 1/2 teaspoon fresh black pepper
BRULEE LEMON TART
By lbgtdep
Butter and Flour the bottom and sides of your tart tin, shaking off any excess flour, and set aside
- For the Crust
- 1/2 cup Slivered Almonds
- 1 cup All-Purpose Flour; plus more to dust the tart pan
- 1/2 teaspoon Salt
- 1/2 cup Powdered Sugar
- 6 tablespoons Unsalted Butter; chilled and cut into cubes - plus more to grease tart pan
- 1 large Egg; beaten with 1 tablespoon ice water
- For the Lemon Curd
- 5 large Eggs; room temperature
- 3/4 cup Granulated Sugar
- 1 tablespoon Lemon Zest
- 1/2 cup Lemon Juice
- 1 1/4 cup Heavy Cream
- 1/4 teaspoon Vanilla Extract
- Fine Sugar to garnish
Lemon Poppy Seed Cake
By lbgtdep
Preheat an oven to 350 degrees F
- 1/2 pound unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups cake flour
- 1/4 teaspoon salt
- 1 1/2 tablespoons poppyseeds
- Grated zest of 2 lemons
- 1 1/2 teaspoons vanilla extract
- Confectioners' sugar
Easy Blender Salsa
By lbgtdep
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so ...
- 1 (14-ounce) can diced tomatoes
- 1 (10-ounce) can original Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not, to taste
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- Small to medium size handful cilantro, washed
- Juice of 1 lime
Mexican Sweet Bread
By lbgtdep
Servings: 9conchas
- FOR THE STREUSEL TOPPING:
- FOR THE RICH EGG BREAD DOUGH
- 1/3 cup milk
- 1 package active dry yeast
- 1 tablespoon plus 1 teaspoon sugar (divided use)
- 1 1/2 cups bread flour
- 1 cup all-purpose flour
- 1 3/4 teaspon salt
- 3 eggs
- 8 ounces (2 sticks) unsalted butter at room temperature, cut into 1-inch cubes
- 4 ounces (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 tablespoon ground cinnamon (preferably Mexican canela)
- 1 egg