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Recipes
Pan-fried pork and scallion mini buns (Sheng jian baozi)
By FoodPornDirector
From LA Times. To make bao you need bao dough which is under my recipe collections
- 10 ounces fatty ground pork, coarsely chopped to loosen
- 2 teaspoons minced fresh ginger
- 1/4 cup finely chopped Chinese chives or scallions (white and green parts)
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon sugar
- 1 tablespoon light (regular) soy sauce, plus additional (optional) for dipping
- 2 teaspoons Shaoxing rice wine or dry sherry
- 2 teaspoons sesame oil
- 1 tablespoon water
- 1 1/4 pounds basic yeast dough (recipe above), preferably made with unbleached flour
- 1 tablespoon finely julienned fresh ginger
- 1/4 cup Chinkiang vinegar or balsamic vinegar
- Chile oil, optional
- Canola oil
Beer ice cream
By FoodPornDirector
From LA Times
- 4 egg yolks
- 1/2 cup sugar
- 1 cup beer
- 1 cup heavy cream
Risotto
By FoodPornDirector
1. Melt the butter and oil in a large frying pan
- 1 oz Unsalted butter
- 1 tablespoons Olive oil
- 4 oz Onions, diced
- 2 Garlic cloves, peeled and chopped
- 6 Sprigs fresh thyme-snatched
- 11 oz Arborio or Carnaroli risotto rice
- Sea salt and freshly cracked black pepper
- 1 Cups Dry white wine
- 1 pints Strong vegetable or chicken stock-hot
- 1 tablespoon Mascarpone
- 1 tablespoon Parmesan
Tomato marmalade
By FoodPornDirector
From LA Times and adapted from Valerie Gordon of Valerie confections
- 4 oranges (navel, Valencia or blood are all fine)
- 6 cups sugar, divided
- 1/2 cup water
- 10 pounds Roma tomatoes
- 2 teaspoons salt
- 1 teaspoon black pepper
Black Bean Filling
By FoodPornDirector
1. Place beans in 5 cups of cold water in bowl and soak 5 hrs or overnight
- 1 Cup dried black beans, rinsed and drained
- 2 Large leeks, finely chopped.
- 1 Large red bell pepper, finely chopped
- 1.5 Tablespoon ground cumin
- 1/2 Cup crumbled queso fresco
Maine lobsters grilled with herbs and lemon
By FoodPornDirector
From LA Times by Micheal Cimarusti Chef-owner of Providence in LA
- 4 (1 1/2-pound) Maine lobsters, preferably female
- 1 cup (400 grams) garlic-infused olive oil (see note)
- 2 cups lightly packed (40 grams) basil leaves, stems removed
- 1 1/2 cups, lightly packed (40 grams) parsley leaves, stems removed
- 2 teaspoons (2 grams) chile flakes
- 1 1/4 About 1 1/4 teaspoons (8 grams) sea salt, plus more for seasoning the lobsters
- Champagne or white wine vinegar
- 4 lemons
- Espelette powder or cayenne pepper, for seasoning the lobsters
- Salted butter for brushing the lobsters and melted for the table
Clay Oven's Habanero Lamb Vindaloo
By FoodPornDirector
Recipe is from LA Times
- 1 large or two small habanero chiles, seeded and chopped
- 2 tablespoons vinegar
- 1 (2-inch) piece of fresh ginger, minced
- 8 cloves garlic, minced
- 2 cups water, divided, plus more for grinding the ginger and garlic and thinning the gravy if needed
- 2 tomatoes, finely chopped
- 1/4 cup grated coconut (you can use unsweetened frozen coconut)
- 1/4 cup rice bran or canola oil, divided
- 4 bay leaves
- 8 black peppercorns
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon cumin seeds
- 2 pods green cardamom, smashed
- 3 white onions, finely chopped
- 1 whole dry red Kashmiri chile
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 2 pounds lean lamb, cut into roughly1-inch cubes
- Salt to taste
- 1 tablespoon cumin powder
- 8 (1-inch) cubes boiled, peeled boiling potato
- 2 tomatoes, cut into quarters
- 1/4 cup chopped cilantro, divided
Chickpea Tagine
By FoodPornDirector
1. Heat oil in large skillet over medium heat
- 2 Tablespoon olive oil
- 1 Small onion, thinly sliced
- 3 Clove garlic, minced
- 2 14.5 oz can chickpeas, rinsed and drained
- 3 Medium carrots, peeled and sliced into thin rounds
- 1/4 Cup dried currants
- 1 Teaspoon turmeric
- 1 Teaspoon cinnamon
- 1 Teaspoon cumin
- 1/4 Teaspoon cayenne
- 2 Teaspoon honey
- 1/2 Cup plain Greek style yogurt
- 3 Tablespoon finely chopped parsley
Hickory Smoked Baby Back Ribs
By FoodPornDirector
From LA Times. This recipe calls for a stove-top smoker
- 1 tablespoon kosher salt
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon New Mexico chile powder
- 1 tablespoon cumin
- 2 tablespoons garlic powder
- 2 tablespoons sweet paprika
- 1/4 cup brown sugar
- 1 rack (2 to 2 1/2 pounds) baby back ribs
- Small hardwood hickory chips
- 1/4 cup distilled vinegar
- 1/4 cup water
- 1/4 cup Dijon mustard
H-Bomb Burger
By FoodPornDirector
The recipe for this burger was one of the 5 finalists in the LA Times Burger Battle 2012
- Burger patties**
- 2 pounds ground beef chuck
- 1 small onion, finely chopped
- 1/4 cup chopped cilantro
- 2 tablespoons Worcestershire sauce
- 1 tablespoon seeded, chopped jalapeño pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- Habanero relish**
- 8 habanero peppers, finely chopped
- 8 cloves garlic, minced
- 4 tomatoes, chopped
- 2 tablespoons chopped cilantro
- 1 tablespoon white vinegar
- Salt
- Chipotle mayonnaise**
- 1 cup mayonnaise
- 2 chipotle peppers (canned in adobo sauce), chopped
- 1 tablespoon adobo sauce
- Juice of 1/2 lime
- Salt and pepper
- Caramelized onions**
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 1/2 pounds onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons sugar
- The H-Bomb burger**
- 16 slices jalapeño bacon
- 1/4 cup oil
- 16 serrano chiles
- 8 hamburger buns or jalapeño-cheese hamburger buns, split horizontally
- Chipotle mayonnaise
- Burger patties
- Caramelized onions
- Habanero relish
- 8 leaf lettuce leaves
- 8 large slices tomato
- 8 slices habanero jack cheese