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Category: Traditional recipes


Margarita's Creole Chicken-Stuffed Mofongo Traditional recipes

Margarita's Creole Chicken-Stuffed Mofongo

Margarita& 39;s Creole Chicken-Stuffed Mofongo Recipe You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.IngredientsMofongoVegetable oil (for frying; about 8 cups)4 unripe plantains, peeled, sliced ½ inch thick (about 5 cups)2 garlic cloves, finely chopped½ teaspoon adobo seasoningKosher salt, freshly ground pepperSofrito½ green bell pepper, seeded, chopped½ small yellow onion, quartered¼ cup chopped fresh cilantro leaves with tender stemsPinch of crushed red pepper flakesKosher salt, freshly ground pepperCreole Chicken Stew8 ounces skinless, boneless chicken thighs, cut into ½-inch piecesKosher salt, freshly ground pepper1 small yellow onion, chopped1 red bell pepper, seeded, chopped½ green bell pepper, seeded, chopped1 14.

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Garlic-Chile Relish Traditional recipes

Garlic-Chile Relish

Garlic-Chile Relish Recipe Sichuan peppercorns are technically not peppercorns but dried berries from the prickly ash shrub, and are essential to Sichuan cuisine. They deliver nuanced heat along with a numbing and tingling sensation.Ingredients¾ cup duck fat or olive oil1 head of garlic, cloves separated, peeled, thinly sliced2 Tbsp.

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Roasted Chestnuts with Black Pepper Honey Traditional recipes

Roasted Chestnuts with Black Pepper Honey

Roasted Chestnuts with Black Pepper Honey Recipe Ingredients2 teaspoons coarsely ground black pepperHot pepper sauce (optional)36 fresh chestnuts or two 7.25- to 7.41-ounce jars whole steamed chestnuts or vacuum-packed roasted chestnuts*Recipe PreparationCombine honey and pepper in small bowl.

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Strawberry Lemonade Smash Traditional recipes

Strawberry Lemonade Smash

Strawberry Lemonade Smash Recipe It goes without saying, but the sweeter and riper your strawberries, the better this adult slushy will taste (and look).Recipe PreparationMuddle 3 hulled strawberries in a cocktail shaker. Add 2 ounces white rum, 1 ounce fresh lemon juice, and 1 ounce simple syrup.

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Leek Soup with Shoestring Potatoes and Fried Herbs Traditional recipes

Leek Soup with Shoestring Potatoes and Fried Herbs

Leek Soup with Shoestring Potatoes and Fried Herbs Recipe For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.Ingredientssoup½ cup (1 stick) unsalted butter6 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise1 small onion, thinly sliced5 garlic cloves, thinly sliced2 cups whole milk, divided1 cup heavy cream, divided1 cup plain whole-milk yogurt, dividedFreshly ground black pepperpotatoes and assembly1 russet potato, peeled, cut into thin matchsticksVegetable oil (for frying; about 4 cups)¼ cup fresh flat-leaf parsley leavesFlaky sea salt (such as Maldon)Recipe PreparationsoupMelt butter in a large heavy pot over medium heat.

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Pomegranate Sorbet Parfait Traditional recipes

Pomegranate Sorbet Parfait

Pomegranate Sorbet Parfait Recipe Who needs cranberries when you can have pomegranate sorbet?Ingredients1 cup labneh (Lebanese strained yogurt) or plain whole-fat Greek yogurt¼ cup pistachios, coarsely chopped3 tablespoons black sesame seeds¾ cup mild honey (such as clover)Recipe PreparationCombine pomegranate juice, lime juice, sugar, and ½ cup water in a large bowl or measuring glass and stir to dissolve sugar.

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Grilled Carrots with Cumin-Serrano Yogurt Traditional recipes

Grilled Carrots with Cumin-Serrano Yogurt

Grilled Carrots with Yogurt Recipe Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.Ingredients3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch2 bunches spring onions or scallions, tops trimmed, halved lengthwise4 tablespoons olive oil, divided1 serrano chile, finely chopped, plus more sliced for serving1 cup plain whole-milk Greek yogurt2 tablespoons chopped mint, plus leaves for servingSpecial EquipmentA spice mill or mortar and pestleRecipe PreparationPrepare a grill for medium-low heat.

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The Laureate Traditional recipes

The Laureate

The Laureate Recipe Ingredients1/3 cup dried hibiscus flowers1 cup añejo tequila (such as Gran Centenario)4 tablespoons agave nectarRecipe PreparationStud each orange slice with 10 cloves. Bring 1 1/2 cups water to simmer in small saucepan. Remove from heat. Add hibiscus flowers; cover and let steep 2 minutes.

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Roasted Farm-Raised Barramundi with Fennel and Orange Traditional recipes

Roasted Farm-Raised Barramundi with Fennel and Orange

Roasted Farm-Raised Barramundi with Fennel and Orange Recipe Ingredients1 1/2 teaspoons coarse kosher salt4 1/2 tablespoons extra-virgin olive oil, divided, plus additional for brushing2 medium fennel bulbs, trimmed, halved through core, sliced, plus a few fronds for garnish1 1-1/2-pound U.

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Benicea Boy Irish Coffee Traditional recipes

Benicea Boy Irish Coffee

Benicea Boy Irish Coffee Recipe Simple syrup can be made ahead in larger batches and stored in fridge.Ingredients4 teaspoons demerara sugar6 ounces hot freshly brewed coffee1 1/2 ounces blended Irish whiskey (such as Jameson)Whipped cream and ground nutmeg (for serving)Recipe PreparationStir sugar and 4 teaspoons hot water in a small bowl until sugar is dissolved.

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Glazed Hakurei Turnips Traditional recipes

Glazed Hakurei Turnips

Glazed Hakurei Turnips Recipe Ingredients3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved1/4 cup (1/2 stick) unsalted butterRecipe PreparationPlace turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil.

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Potato, Greens, and Goat Cheese Quesadillas Traditional recipes

Potato, Greens, and Goat Cheese Quesadillas

Potato, Greens, and Goat Cheese Quesadillas Recipe We love the unexpected combination of potato and goat cheese in this quesadilla recipe.Ingredients1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)1 1/3 cups (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 6 ounces)1 1/3 cups jarred salsa verde (tomatillo salsa)4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided4 8-inch-diameter flour tortillas3 ounces chilled fresh goat cheese, coarsely crumbledRecipe PreparationPlace baking sheet in oven and preheat to 275°F.

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Sloppy Joes Traditional recipes

Sloppy Joes

Sloppy Joes Recipe This recipe is super-versatile—you can use carrots and celery instead of a bell pepper, sweeten the Joes with brown sugar instead of molasses, and omit the chili powder and red pepper if you like a milder filling. The chips and pickles, however? Non-negotiable.Ingredients1 pound ground beef (20 fat)½ green bell pepper, choppedKosher salt, freshly ground pepper1 tablespoon chili powder1 tablespoon sweet paprika¼ teaspoon red pepper flakes1 cup low-sodium chicken stock1 tablespoon plus 1 teaspoon Worcestershire sauce1 teaspoon robust-flavored (dark) molasses4 hamburger rolls, buttered, toastedKettle chips and pickle spears (for serving)Recipe PreparationHeat oil in a large skillet over high.

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Chicken Skewers with Tarragon-Pistachio Pesto Traditional recipes

Chicken Skewers with Tarragon-Pistachio Pesto

Chicken Skewers with Tarragon-Pistachio Pesto Recipe Ingredients1/2 cup chopped fresh Italian parsley2 tablespoons chopped fresh tarragon2 tablespoons unsalted natural pistachios1 tablespoon fresh lemon juice1 medium garlic clove, peeled16 1-inch pieces red onion (1/3 inch thick)16 1-inch squares red bell pepper1 pound chicken tenders (about 8 large)Recipe PreparationPuree first 5 ingredients in processor.

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Ham, Cheese, and Onion Empanadas Traditional recipes

Ham, Cheese, and Onion Empanadas

Ham, Cheese, and Onion Empanadas Recipe Makes about 40 (8 servings)This dough works with any filling, but was specifically designed for fried empanadas. It’s not the way Gaby Melian, who developed the recipe, learned to make them at home in Buenos Aires (typically, they’re baked), but this version is still absolutely delicious.

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Roast Duck Breasts with Pomegranate-Chile Sauce Traditional recipes

Roast Duck Breasts with Pomegranate-Chile Sauce

Roast Duck Breasts with Pomegranate-Chile Sauce Recipe Ingredientssauce2 cups refrigerated pomegranate juice (such as Pom)2 cups low-salt chicken broth4 large dried California chiles,* stemmed, seeded, torn into 1-inch pieces1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo**1 1/2 teaspoons balsamic vinegar1/8 teaspoon ground cumin (not toasted)duck8 5- to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breastRecipe PreparationsauceStir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves.

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Common Lily Traditional recipes

Common Lily

Common Lily Recipe In the fall, make this drink with a fresh fig instead of blackberries—use half for muddling and half for the garnish.Ingredients4 fresh blackberries, divided2 ounces fresh pineapple juiceRecipe PreparationMuddle 2 blackberries in a cocktail shaker. Add pineapple juice, tequila, Suze, and lime juice and shake until mixture starts to get frothy, about 10 seconds.

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Hazelnut Lace Sandwich Cookies Traditional recipes

Hazelnut Lace Sandwich Cookies

Hazelnut Sandwich Cookies Recipe Make your dough balls as even as possible so the cookies match up when stacked.IngredientsCookies6 tablespoons unsalted butter2 tablespoons heavy cream2 tablespoons pure maple syrup1 teaspoon vanilla extractFilling and Assembly8 tablespoons unsalted butter, room temperature2 tablespoons powdered sugar⅓ cup blueberry jam, strainedFinely grated zest of 1 limeRecipe PreparationCookiesPulse hazelnuts, flour, and salt in a food processor until nuts are finely ground; set aside.

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Sautéed Striped Bass with Mint Pesto and Spiced Carrots Traditional recipes

Sautéed Striped Bass with Mint Pesto and Spiced Carrots

Sautéed Striped Bass with Mint Pesto and Spiced Carrots Recipe IngredientsPesto1/4 cup (packed) fresh mint leaves1/4 cup llightly toasted shelled unsalted natural pistachios1/4 cup extra-virgin olive oilFish1 tablespoon extra-virgin olive oil2 tablespoons chopped fresh mint1 tablespoon chopped fresh thyme4 6- to 8-ounce striped bass fillets (with or without skin)Spiced carrots1/2 teaspoon coriander seeds1/2 teaspoon fennel seeds3 tablespoons extra-virgin olive oil, divided12 ounces medium carrots, peeled, thinly sliced into rounds1/8 teaspoon dried crushed red pepper1 cup low-salt chicken broth3 tablespoons fresh lemon juiceRecipe PreparationFor pestoBlend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms.

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Chicken Liver Mousse with Burnt Honey Gelée Traditional recipes

Chicken Liver Mousse with Burnt Honey Gelée

Chicken Liver Mousse with Burnt Honey Gelée Recipe This has become a Staplehouse all-star. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.IngredientsMousse½ teaspoon pink curing salt (optional)2 teaspoons kosher salt, plus more8 ounces fresh chicken livers, sinews removed, patted dry2 tablespoons vegetable oil2 medium shallots, chopped½ teaspoon freshly ground white pepper¼ teaspoon ground cinnamon½ cup (1 stick) chilled unsalted butter, cut into piecesGelée and Assembly4 tablespoons apple cider vinegar, divided¼ teaspoon unflavored powdered gelatinToast points or crackers (for serving)Special Equipment2 shallow 8-oz.

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