danengler + oliveoil   186

Posole Verde with Chicken Recipe | Bon Appetit
1. If you can't find Cubanelles, Anaheim/Hatch chiles are a good substitute.
2. Remove the seeds and ribs from the Serranos before roasting; it's difficult to do afterward.
3. Err on the side of using more hominy rather than less.
4. The photos show diced avocado which are omitted from the recipe. Some slices on top would be a great addition.
mexican  soup  stew  oliveoil  onion  garlic  coriander  cumin  oregano  mexicanoregano  chicken  tomatillo  poblano  serrano  cubanelle  hominy  cilantro  redonion  lime  madethis:excellent 
10 weeks ago by danengler
Silky-Smooth Vegetarian Pâté With Roasted Cauliflower and Pecans Recipe | Serious Eats
Twice now, when following the recipe as written, the heavy cream is absorbed almost immediately by the cauliflower and there's nothing to simmer as a result. Add 1/4 cup of water before the cream to loosen it up.
appetizer  spread  pate  vegetarian  pecan  cauliflower  oliveoil  butter  onion  garlic  cayenne  brandy  heavycream  cream  thyme  soysauce  madethis:excellent 
december 2018 by danengler
Priya Makes Pav Bhaji | From the Test Kitchen | Bon Appétit - YouTube
2 Russet potatoes
2 Roma tomatoes, diced
1 lime, quartered
1 Serrano pepper, diced
0.25 cups cilantro, minced
1 cup red onion, finely diced

0.5 cup peas, frozen
1.5 cup cauliflower florets

1.0 tablespoon extra virgin olive oil
0.75 teaspoons ground turmeric
1.0 tablespoon ground coriander

8 soft potato rolls
butter, softened

Scrub the potatoes and prick each several times with a fork.
Microwave for 5 mins, then turn them over and microwave for another 5 minutes.
Allow potatoes to cool enough to peel, then roughly mash them in a bowl.
Add peas, cauliflower, and 3 cups water to a pot. Cover and bring to a boil, then reduce heat to a simmer for 7-10 mins until soft.
Drain the vegetables before returning them to the pot and lightly mashing them.
Bring large skillet to medium-high heat and add olive oil. When the oil shimmers, add turmeric and coriander and allow the spices to bloom.
Add tomatoes and stir until a chunky sauce forms. Add 2 tablespoons of water to deglaze pan.
Reduce heat to medium-low. Add peas, cauliflower, potato, and Serrano pepper.
Add 1 teaspoon salt, another 2-4 tablespoons of water (depending on how dry the mashed potato is), and cilantro. Stir to combine.
Allow the bhaji to stew for at least 4 minutes. Season to taste.
Split the potato rolls and liberally butter each side. Toast butter-side down on a medium pan until golden brown.
Top each bun with bhaji, a sprinkle of onion, and a squeeze of lime.
indian  vegetarian  potato  tomato  lime  serrano  cilantro  redonion  peas  cauliflower  oliveoil  turmeric  coriander  rolls  butter  madethis:excellent 
december 2018 by danengler
Slow-Roasted Bacon-Wrapped-Pineapple Tacos | Serious Eats
I don't have an industrial-strength blender, so I plan to pre-soak the chiles in warm water before blending next time. Pasilla chiles work fine when anchos aren't available.
tacos  texmex  ancho  chipotle  oliveoil  garlic  oregano  cumin  coriander  clove  brownsugar  applecidervinegar  soysauce  fishsauce  pineapple  bacon  tortilla  cotija  jalapeno  cilantro  madethis:excellent 
february 2016 by danengler
Pull-Apart Stuffing Rolls | Serious Eats : Recipes
Use half the garlic specified; stuffing has never been garlic-heavy. Don't use no-knead pizza dough; it's too wet and doesn't rise much during the second proofing. Even if they don't look perfectly golden brown at 25 minutes, baking 30+ minutes causes the bottom of the rolls to get too tough.
bread  rolls  butter  sagesausage  sausage  onion  celery  garlic  sage  parsley  oliveoil  madethis:good 
november 2014 by danengler
Smoky Chicken Tinga Tacos | Serious Eats : Recipes
The sauce is good but a little bland. Next time: Add more chipotles, double the spices, omit the bay leaf altogether. Also, use as little olive oil as possible, since the chicken renders more fat than expected.
tacos  texmex  oliveoil  chickenthighs  onion  garlic  tomatillo  mexicanoregano  cumin  tomato  chipotle  chickenstock  bayleaf  tortilla  cilantro  cotija  lime  madethis:excellent 
april 2014 by danengler
The Best Baba Ganoush | Serious Eats : Recipes
1. Poke some holes in the eggplant before broiling or they may explode.
2. Ignore the fork-based texture note and just use the food processor.
middleeastern  babaganoush  eggplant  garlic  lemon  tahini  oliveoil  parsley  madethis:good 
february 2014 by danengler
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