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French crullers

French crullers

By

From LA Times test kitchen

  • 6 tablespoons (3/4 stick) butter, cut into 1/2-inch pieces
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Seeds from 1/2 vanilla bean
  • 1 1/4 cups (5.3 ounces) flour
  • 3 eggs
  • 2 egg whites
  • Canola oil for frying
4/5 (1 Votes)

Prosciutto and Onion Frittata

Prosciutto and Onion Frittata

By

From LA Times

  • 3 tablespoons butter
  • 1 cup thinly sliced onions
  • 1/8 teaspoon salt
  • 3 thin slices prosciutto (about 1 1/2 ounces), cut crosswise in 1/4-inch slivers
  • 6 eggs
  • 2 tablespoons chopped parsley
  • 1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano, divided
4.4/5 (11 Votes)

3 Alarm Double Fisted Chili

3 Alarm Double Fisted Chili

By

This is a hearty meaty chili, based on Emeril's recipe but has been modified

  • 6 Strip bacon
  • 2 Tbs reserved bacon grease
  • Salt to taste
  • Cayenne to taste
  • 2 lb stew meat
  • 1 lb lean ground beef
  • 1 Tbs chili powder
  • 2 Tsp ground cumin
  • 1 tbs Crushed red pepper
  • 2 Tsp dried oregano
  • 2 Tbs chopped garlic
  • 3 Cup crushed tomatoes
  • 1/4 Cup tomato paste
  • 2 Cup beef stock (glace de viande)
  • 1 Cup canned kidney beans
  • 2 Tbs masa flour
  • 4 tbs Water
  • 2 Medium green bell pepper, diced
  • 2 Medium jalapenos or other pepper diced
  • 1 Cup red wine
  • 1 Large onion diced
5/5 (1 Votes)

Slow-Cooked Carne Adovada with Hominy

Slow-Cooked Carne Adovada with Hominy

By

From LA Times. Adapted from the book, heart of the Artichoke

  • 6 ounces dried New Mexico red chiles
  • 2 tablespoons lard or vegetable oil
  • 1 large onion, finely diced
  • Salt and pepper
  • 6 garlic cloves, roughly chopped
  • 1 teaspoon coriander seeds, toasted and ground
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 bay leaf
  • 3 pounds boneless pork shoulder, left whole or cut into large chunks
  • Prepared hominy
4/5 (2 Votes)

Orange flavored shortcakes with strawberries and cream

Orange flavored shortcakes with strawberries and cream

By

From LA Times

  • Orange-flavored shortcakes:
  • 2 cups flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon grated orange zest (about 1 large orange)
  • 6 tablespoons cold butter, cut into cubes
  • 2 hard-boiled egg yolks
  • 3/4 cup heavy cream, plus extra for brushing
  • Coarse sugar for dusting (granulated sugar can be substituted)
  • Strawberries and assembly:
  • 3 pints strawberries, washed, hulled and quartered
  • 2 tablespoons sugar
  • 1 tablespoon orange juice
  • 1 cup whipping cream, beaten to soft peaks
4.5/5 (13 Votes)

Asparagus-Mushroom Orzotto

Asparagus-Mushroom Orzotto

By

1. Heat olive oil and butter in a large saucepan over medium heat 2

  • 2 Tbs olive oil
  • 1 Tbs unsalted butter
  • 1/2 Cup diced onion
  • 2 cloves garlic (minced)
  • 10 spears asparagus
  • 6 oz mushrooms, cleaned and sliced
  • 1 Cup orzo
  • 3-4 cups low sodium vegetable broth
  • 1/4 Cup fresh parsley, chopped
  • 1/2 Tsp Thyme
  • 1/2 Cup grated parmesan
0/5 (0 Votes)

Beef Burgundy

Beef Burgundy

By

1. cook bacon until crisp, and set aside

  • 8 oz bacon, chopped
  • 4 lbs stew beef
  • salt and pepper
  • 1 Large onion, chopped fine
  • 2 carrots, peeled and chopped fine
  • 8 cloves garlic, minced
  • 2 tsp fresh thyme, chopped
  • 4 tbs tomato paste
  • 2 1/2 cups Pinot Noir
  • 1 1/2 cups chicken broth
  • 1/3 Cup soy sauce
  • 3 bay leaves
  • 3 tbs Minute Tapioca
  • 3 tbs minced fresh parsley
  • 2 cups frozen pearl onions
  • 5 tbs unsalted butter
  • 10 oz mushrooms, quartered
  • 1 tbs Sugar
4/5 (1 Votes)

Grilled corn with tequila lime butter

Grilled corn with tequila lime butter

By

From LA Times

  • 1/2 cup (1 stick) butter, softened to room temperature
  • 3/4 teaspoon minced, seeded jalapeño
  • 1 teaspoon finely grated lime zest (about 4 Mexican limes)
  • 1 teaspoon lime juice (about 1 Mexican lime)
  • 1 teaspoon tequila
  • 1 tablespoon minced cilantro
  • 1/2 teaspoon salt
  • 8 unshucked ears corn
4.4/5 (9 Votes)

Tomato Feta Relish

Tomato Feta Relish

By

This recipe was featured in LA Times and is from Palomino Restaurant in Westwood

  • 1 (14-ounce) can whole tomatoes in juice, crushed by hand with juice (Substitute a generous pound (about 7) of plum tomatoes, peeled, seeded and crushed with juice.)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • Pinch kosher salt
  • 1 tablespoon julienned fresh basil
  • 2 tablespoons pitted and coarsely chopped Kalamata olives (several olives)
  • 1 tablespoon finely diced red onion
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons red wine vinegar
  • Sliced ciabatta, for serving
4/5 (1 Votes)

Citrus tiramisu

Citrus tiramisu

By

This recipe was featured in the LA Times and is from Cayenne Cafe in Los Angeles

  • Lemon custard:
  • 2 tablespoons flour
  • 3/4 cup sugar
  • Zest of 1 lemon
  • 3 eggs
  • Juice of 3 lemons
  • 1 1/2 cups milk
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • Ladyfinger syrup:
  • 3 cups water
  • 2 tablespoons sugar
  • 2 teaspoons rum
  • Whipped cream with mascarpone:
  • 1 pint whipping cream
  • 4 ounces mascarpone
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Tiramisu assembly:
  • 1 1/2 packages ladyfingers (about 3 dozen)
  • Ladyfinger syrup
  • Lemon custard
  • Whipped cream with mascarpone
  • Chocolate sauce, if desired, for garnish
4.5/5 (14 Votes)