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Sizzling shrimp with garlic and hot pepper

Sizzling shrimp with garlic and hot pepper

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From LA Times. Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert

  • 1 1 60) to 30) small (about 60) or medium-large deveined (24 to 30) shrimp
  • 1 1 cup 1 scant cup extra-virgin olive oil, preferably Spanish
  • 1 1 1 tablespoon finely chopped garlic
  • 1 1 1 teaspoon mildly hot dried red pepper such as Aleppo or Marash
  • 2 2 2 tablespoons hot water
  • 1/2 1/2 1/2 teaspoon sea salt
  • 1/4 1/4 1/4 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)
  • 4 to 6 4 to 6 6 slices chewy country bread
4.5/5 (16 Votes)

Shrimp and Grits

Shrimp and Grits

By

Tis recipe was featured in LA times and is from Bar/Kitchen at the O Hotel in Los Angeles

  • Grits:
  • 6 cups milk
  • 1 cup stone-ground grits
  • 3/4 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 cups heavy cream
  • 1 cup grated parmesan
  • Shrimp and Grits:
  • 2 tablespoons olive oil
  • 12 to 16 large Mexican white shrimp (less than 15-per-pound count)
  • 2 teaspoons minced garlic
  • 1/2 cup minced Spanish chorizo Bilbao
  • 1/4 cup chopped tomatoes
  • 4 teaspoons chopped white onions
  • 1/4 cup chopped cilantro
  • 1/2 cup fresh lemon juice
  • 3/4 cup white wine
  • 2 tablespoons Sriracha sauce, or similar hot sauce, more if desired
  • 1/2 teaspoon Spanish paprika
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2 cups heavy cream
  • Prepared grits
  • Chopped chives, for garnish
4.6/5 (23 Votes)

Perfumed nectarine jam

Perfumed nectarine jam

By

From LA Times and adapted from Valerie Gordon of Valerie confections

  • 2 pounds pitted, cut-up nectarines
  • 1 3/4 pounds sugar (about 4 cups)
  • 2 tablespoons lemon juice
  • 1 teaspoon chopped lemon verbena (or 2 teaspoons chopped basil or 1 teaspoon chopped rose geranium)
4.4/5 (9 Votes)

Homemade Ricotta

Homemade Ricotta

By

From LA Times

  • 9 cups whole milk
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 2 1/2 tablespoons distilled vinegar
4.3/5 (16 Votes)

Yeast Raised Doughnuts

Yeast Raised Doughnuts

By

From LA Times

  • 1 cup lukewarm milk (no warmer than 110 degrees)
  • 1 package (2 1/4 teaspoons) active-dry yeast
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 3 3/4 cups (16 ounces) flour
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) softened butter, cut into 4 or 5 pieces
  • Canola oil for frying
4.4/5 (14 Votes)

Arugula Salad with Roasted Grapes

Arugula Salad with Roasted Grapes

By

1. Preheat oven to 375 and line baking sheet with parchment paper

  • 2 Cup seedless red grapes
  • 6 Medium shallots
  • 6 Tablespoon olive oil
  • 2 Tablespoon red wine vinegar
  • 1 Teaspoon Dijion mustard
  • 1 Teaspoon fresh thyme
  • 3 bunches arugula (3/4 lb)
  • 2 oz pecorino cheese, thinly sliced
0/5 (0 Votes)

Pistachio Creme Brulee

Pistachio Creme Brulee

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This recipe was featured in the LA Times and is from Bacara Resort in Santa Barbara

  • 1/3 cup raw shelled pistachios
  • 2 cups heavy cream
  • 1/2 cup sugar, divided, plus extra for bruléeing
  • 1/2 vanilla bean, seeded
  • 5 egg yolks
4.9/5 (7 Votes)

Apple borsellini

Apple borsellini

By

From LA Times and adapted from Nancy Silverton of Mozza

  • 4 pounds tart apples, such as Granny Smith, peeled, cored and cut into 3/4-inch cubes
  • 1 cup granulated sugar
  • 1/4 cup plus 2 tablespoons dark brown sugar
  • 1/4 cup plus 2 tablespoons (3/4 stick) butter
  • 2 vanilla beans
  • 2 tablespoons cornstarch
  • 1/4 cup plus 2 tablespoons apple juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon grated nutmeg
  • Prepared puff pastry, refrigerated
  • 2 egg whites, lightly beaten
  • 1/2 cup cinnamon sugar (1/2 cup sugar plus 1 teaspoon ground cinnamon)
  • Powdered sugar, for dusting
4.6/5 (10 Votes)

Euro Pane Mocha Cookies

Euro Pane Mocha Cookies

By

This recipe for Euro Pane's Mocha cookies was featured in LA Times

  • 10 ounces good quality bittersweet chocolate, finely chopped
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup (2 ounces) pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 3 tablespoons espresso, at room temperature
  • 3 1/2 cups dark chocolate chunks (chopped into 1/4 inch squares)
4.5/5 (11 Votes)

Roasted Tomato Confit with Bacon Fat

Roasted Tomato Confit with Bacon Fat

By

From LA Times. You can serve this over pasta or on top of crostini

  • 3 pounds tomatoes
  • 6 large cloves garlic
  • 12 sprigs thyme
  • Freshly ground black pepper
  • 1 pound sliced bacon
  • Salt
4.5/5 (4 Votes)