danengler + onion   271

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
Buttermilk Hushpuppies Recipe | Serious Eats
1. The lemon juice in the remoulade can be replaced with white vinegar.
2. 375° is one notch above Medium on my range.
3. To streamline the process, form all of the hushpuppies while the oil heats. Then you can fry all of them in four batches of four.
sidedish  hushpuppies  cornmeal  cayenne  onion  buttermilk  butter  hotsauce  scallion  mayonnaise  mustard  worcestershire  lemon  madethis:good 
april 2019 by danengler
Trinidadian Doubles (Curried Chickpea Flatbread Sandwiches) Recipe on Food52
2 teaspoons of salt is WAY too much for the chana, especially when using kuchela. Use 1 scant teaspoon.

To shorten the overall prep time and the hassle of deep frying, combine 2 tbsp melted butter with the curry powder/cumin/black pepper, grill store-bought flatbread or naan, and brush it with the butter.

Fresh cilantro would probably be a great addition.
trini  vegetarian  vegan  deepfried  currypowder  cumin  yeast  sugar  canolaoil  vegetableoil  garlic  onion  chickpeas  hotsauce  madethis:good 
january 2019 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
Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) Recipe | Serious Eats
Don't believe Kenji when he tells you that you can use tomatoes in your cast iron. I had a ridiculously well-seasoned skillet and, after following this recipe, nearly all of the seasoning was stripped.

It's also much easier to handle leftovers if you make the shakshuka without the eggs and cook them on demand in a separate pan.
african  onion  redpepper  jalapeno  serrano  fresnochile  garlic  paprika  smokedpaprika  cumin  tomato  cilantro  egg  olive  feta  artichokehearts  madethis:excellent 
june 2018 by danengler
Dinner Tonight: Cauliflower-Potato Curry (Aloo Gobhi) Recipe | Serious Eats
1. The masala as written is pretty bland. Use an extra 1/2 tsp of chili powder, turmeric, salt, mustard seed, and cumin, along with 1/4 tsp of cayenne pepper.
2. If using a 28 oz can of San Marzano tomatoes, chop the tomatoes and add all of the juices to the pot.
3. Allow the cauliflower to cook 30-40 minutes instead of 20.
indian  vegetarian  vegan  cinnamon  clove  ginger  garlic  cilantro  chilipowder  turmeric  mustardseed  cumin  cauliflower  potato  carrot  onion  tomato  pea  madethis:excellent 
march 2018 by danengler
New Orleans-Style Red Beans and Rice Recipe | Serious Eats
As with all SeriousEats recipes, following the "cover with 2 inches of water" instruction results in way too much liquid left when the beans are done cooking. USE LESS WATER.
cajun  beans  rice  kidneybeans  andouille  sausage  onion  greenpepper  celery  garlic  cayenne  sage  hamhock  thyme  bayleaf  hotsauce  cidervinegar  madethis:good 
may 2017 by danengler
Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe | Serious Eats
The recipe says the oven prevents scorching and the need to stir mid-cooking, but I checked at 35 minutes and all the liquid had been absorbed BEFORE adding the shrimp. Next time, check at 30.
cajun  tomato  chickenstock  chicken  chickenthighs  andouille  sausage  onion  greenpepper  celery  garlic  tomatopaste  hotsauce  thyme  oregano  cayenne  garlicpowder  bayleaf  rice  shrimp  scallion  madethis:excellent 
may 2017 by danengler
Frijoles Charros (Mexican Pinto Beans With Bacon and Chilies) Recipe | Serious Eats
12 ounces of bacon is too much; use 8 ounces instead.
I used low sodium chicken stock and a scant 1 tsp of salt and it still verged on too salty; using less bacon may help.
mexican  pintobeans  beans  bacon  onion  serrano  jalapeno  garlic  tomato  chickenstock  bayleaf  epazote  cilantro  madethis:excellent 
july 2016 by danengler
Channa Masala | Serious Eats
1. If substituting Serrano chiles for Thai chiles, use two Serranos at most.
2. The recipe doesn't explicitly say so, but include the liquid from the tomatoes. Also, add a cup of water instead of ½ cup and simmer longer to make the chickpeas more tender.
indian  masala  channamasala  garlic  ginger  thaichili  lemon  blackmustardseed  cumin  onion  coriander  turmeric  garammasala  tomato  chickpeas  cilantro  madethis:excellent 
april 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
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