#larryskitchen cookbook

Shakshuka combines a spicy tomato sauce with the deliciousness of a soft cooked egg. And confounded my many attempts to get it right until I divided up the tasks. Perfection. Ingredients · 1 T. olive oil · 1 T. garlic, minced · 1 small yellow onion, large dice · 2 roasted red peppers, large dice · 3 10 oz. can diced tomatoes with green chilies · 2 t. harissa spice blend · 4 eggs · 1 T. vinegar (white or rice will do) · Water Let’s Get Cooking 1. In a large skillet, heat the olive oil over medium heat until warmed. Add the garlic and let it cook for about a minute (don’t burn it). 2. Add the onion and peppers. Cook for another 3 minutes. Add the tomatoes and harissa. Stir and let it cook for about 20 minutes. You’ll want to stir a couple of times during the process. 3. When there is about 10 minutes to go on the tomatoes, fill a high sided skillet about 2/3rds of the way with water and put it on ...

Burritos are one of the perfect foods. No, don’t ask me to list them all. They are packed with flavor, very customizable, and super portable. This one has my most favorite spice mix in the world – Old Bay. Seriously. Ask me about Old Bay and Ohio sometime. Ingredients · ½ c. mayo · 1 T. siracha · ½ t. Old Bay · 1 T. olive oil · ½ green pepper, diced · ½ yellow onion, diced · 1 T. garlic, minced · ½ t. chili powder · ½ t. cumin · 1 lb. shrimp · 1 c. cooked white rice · 8 oz. can black beans, drained and rinsed · 4 burrito sized tortillas · Pico, Mexican cheese, shredded lettuce, sliced avocado, sliced jalapenos, more Old Bay Roll it up 1. In a small bowl, mix together the mayo, siracha and Old Bay. Set aside. 2. Heat up the oil In a large skillet over medium high heat. Add the green pepper, onion and garlic. Sprinkle in the chili powder and cumin and stir, mixing...

I love this mayo. The creamy and spicy go so well together. Add some seasoned shrimp to the mix, and you’ve got yourself an almost po boy. Almost. Madness · 2 chipotles in adobe sauce, diced · 1 avocado, split, peeled · ¼ c. mayo · 1 lb. shrimp, raw, deveined, no tails · ½ t. salt · ½ t. cumin · ½ t. chile powder (I like ancho) · ½ t. garlic powder · 1 T. butter · 1 T. olive oil · 4 sub rolls Method 1. In a medium bowl, add the diced chipotles and avocado. Using a masher, smash the avocado to a nearly smooth consistency. You could use a food processor for all this, but I like this mayo better when it isn’t completely smooth. 2. Mix in the mayo and set aside. 3. Place the shrimp in a large Ziploc bag. In a small bowl, mix together the salt, cumin, chile powder, and garlic powder. Add the mix to the shrimp bag, seal, and shake to coat the shrimp with the seasoning. 4. Tur...

Next to the Reuben, the Cuban sandwich is likely my most favored sandwich. The combination of flavors and warmth is perfection. But there is method to all that deliciousness. Ingredients · 4 rolls (if you can find Cuban bread, use that. Otherwise, hoagie/sub rolls will work just fine) · ¼ cup mayo · ¼ cup mustard · 1 lb. Swiss cheese, sliced · 1 lb. smoked ham, sliced · 1 lb. pork loin, sliced · 8 sandwich sliced dill pickles · 1 T. butter, melted Method 1. Heat up a sandwich press/indoor grill/cast iron skillet to medium high heat. If you use the indoor grill or skillet method, you will need something heavy and heat proof to use on top, preferably another cast iron skillet. 2. Mix the mayo and mustard together. 3. Split the rolls and spread the mayo/mustard mixture on both halves. You won’t need too much but don’t spread it too thin. 4. On the bottom half, place one layer of Swiss c...