KOSHER LONDON BROIL RECIPE RECIPES

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MOLLETES RECIPE | BON APPéTIT



Molletes Recipe | Bon Appétit image

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

Provided by Rosalyn Vera

Yield 4 Servings

Number Of Ingredients 18

1 cup vegetable oil
2 large onions, chopped
2 15.5-oz. cans pinto beans, rinsed
1 bay leaf
Kosher salt
1 medium tomato, halved crosswise, seeds removed, chopped
½ small red onion, chopped
2 Tbsp. chopped cilantro
1 Tbsp. chopped seeded jalapeño
Juice of ½ lime
Kosher salt
4 Tbsp. salted butter, room temperature
2 telera rolls, bolillos, birotes, or other crusty rolls, halved lengthwise
1 lb. Oaxaca cheese, pulled into strings, or Monterey Jack, coarsely grated
4 large eggs, fried
1 avocado, thinly sliced
⅓ cup pickled or sliced red onion
Hot sauce (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium. Add onions and cook, stirring, until just beginning to turn golden brown, 10–14 minutes. Stir in beans and add bay leaf. Cook, stirring occasionally, until beans begin to soften and fall apart, 9–11 minutes. Season beans with salt and remove from heat. Remove and discard bay leaf. Mash beans with a potato masher until smooth and spreadable. Do Ahead: Beans can be made 3 days ahead. Let cool; cover and chill.
  • Toss tomato, red onion, cilantro, jalapeño, and lime juice in a small bowl to combine; season with salt.
  • Heat broiler. Generously butter cut sides of rolls and place, buttered side up, on a rimmed baking sheet. Broil until butter is melted, about 1 minute. Remove from broiler; spread ⅓ cup refried beans over cut side of each roll half and arrange cheese down center. Broil until cheese is melted and beginning to brown, about 2 minutes.
  • Top each mollete with a fried egg, then pico de gallo, avocado, and pickled onion. Serve with hot sauce.

ITALIAN MARINADE RECIPE - NYT COOKING



Italian Marinade Recipe - NYT Cooking image

Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you’ve got the marinade made, simply cut the meat — chicken or beef, lamb or pork — into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Total Time 5 minutes

Yield Enough for 2 to 3 pounds meat

Number Of Ingredients 13

1 cup extra-virgin olive oil
3/4 cup red wine vinegar
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

Steps:

  • Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).

Nutrition Facts : @context http//schema.org, Calories 256, UnsaturatedFatContent 23 grams, CarbohydrateContent 4 grams, FatContent 27 grams, FiberContent 1 gram, ProteinContent 0 grams, SaturatedFatContent 4 grams, SodiumContent 170 milligrams, SugarContent 1 gram

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