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Recipes
Creme Brulee
By lorik
Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yol...
- America's Test Kitchen's Recipe:
- 4 cups heavy cream, chilled
- 2/3 cup granulated sugar
- pinch table salt
- 1 vanilla bean, halved lengthwise
- 12 large egg yolks
- 8 - 12 teaspoons turbinado sugar or Demerara sugar
- Creme Brulee for 2 from ATK:
- 1 cup heavy cream, chilled
- 2 tablespoons granulated sugar plus 1 additional teaspoon
- pinch table salt
- 3 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 - 4 teaspoons turbinado sugar or Demerara sugar
Hong Kong Noodles with Shallot Oil
By lorik
Heat the oil in a large skillet over medium heat
- 1 tablespoon vegetable oil
- 2 ounces bacon or pancetta, finely diced
- 4 shallots, quartered and lightly crushed
- 4 cloves garlic, lightly crushed
- 11 ounces fresh egg noodles or 6 ounces dried egg noodles, spaghetti, or linguine
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 scallions, green parts minced for garnish (optional)
TT Ultimate Hot Dog
By lorik
1. Make the honey mustard: In a small bowl, mix together the Dijon and honey until smooth
- For the Honey Mustard:
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- For the Jalapeño Slaw:
- 2 tablespoons finely chopped pickled jalapeños
- 2 tablespoons pickled jalapeño pickling liquid
- 2 tablespoons thinly sliced red cabbage
- 1 teaspoon chopped cilantro
- Kosher salt, to taste
- For the Hot Dogs:
- 4 potato hot dog rolls, toasted
- 1/2 cup grated Monterey Jack cheese
- 4 grilled hot dogs
- 12 fried pickle chips
- Pickle Chips:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon ground coriander
- Pinch cayenne
- 1 large egg
- 1 1/2 cups lager beer
- Vegetable oil, for frying
- 8 large dill pickles, sliced 1/4 inch thick
Grilled Thai Curry Marinated Skirt Steak
By lorik
Do not refrigerate the marinade after making it, or the steaks will be cold when served
- 1/3 cup soy sauce
- 1/3 cup coconut milk
- 2 tablespoons plus 2 teaspoons sugar
- 2 tablespoons chopped fresh cilantro
- 1 minced jalapeno chile
- 1 teaspoon Thai red or green curry paste
- 1/4 cup vegetable oil
- 2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Red Wine-Braised Lamb with Saffron Rice, Mint Pistou and Pickled Peaches
By lorik
In a small bowl, mix the paprika with the salt and black pepper
- Saffron Rice:
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- One 5-pound, bone-in lamb shoulder roast
- 3 tablespoons extra-virgin olive oil
- 1 large onion, quartered through the core
- 2 medium carrots, quartered crosswise
- 11 garlic cloves
- 2 cups chopped tomatoes (2 large)
- One 750-ml bottle dry red wine, such as Syrah
- 1 quart chicken stock or low-sodium broth
- 12 parsley stems
- 5 thyme sprigs
- 3 bay leaves
- 4 tablespoons unsalted butter
- 1 medium onion, minced
- 1 bay leaf
- Kosher salt
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground coriander
- Small pinch of saffron threads
- 2 cups Carolina Gold or Carolina extra-long-grain white rice
- 1/2 cup dry white wine
- 3 1/2 cups chicken stock or low-sodium broth
- Persian Spiced Pickled Pears:
- 1 1/4 pounds slightly underripe peaches, peeled, pitted and cut into thin wedges
- 1 tablespoon coriander seeds
- 1 cup white wine vinegar
- 1/2 cup water
- 2 tablespoons sorghum molasses
- 2 garlic cloves, crushed and peeled
- 1 1/2 teaspoons ground ginger
- 2 teaspoons kosher salt
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon piment d’Espelette
- Mint Pistou:
- 2 tablespoons pecans
- 1 cup lightly packed fresh mint leaves
- 1/2 cup lightly packed flat-leaf parsley leaves
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 3/4 cup extra-virgin olive oil
- Kosher salt
Tunisian Relish
By lorik
In a bowl, soak the currants in hot water until plump, about 5 minutes
- 1 cup dried currants
- 2 cups pitted green olives, chopped
- 1 cup sweet Peppadew peppers, chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- Kosher salt
Grilled Chicken Kebobs
By lorik
We prefer flavorful thigh meat for these kebabs, but you can use white meat
- Sauce:
- 1/2 cup ketchup
- 1/4 cup light or mild molasses
- 2 tablespoons grated onion (see note)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon light brown sugar
- Kebabs:
- 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes (see note)
- 2 teaspoons kosher salt
- 2 tablespoons sweet paprika
- 4 teaspoons sugar
- 2 teaspoons smoked paprika
- 2 slices bacon,cut into 1/2-inch pieces
- 4 12-inch metal skewers
Four Cheese Polenta
By lorik
Rachael Ray
- 3 cups chicken stock
- 1 1/2 cups coarse cornmeal (slow-cooking polenta)
- 3 tablespoons butter, plus more for the baking dish
- A handful of fresh flat-leaf parsley, finely chopped
- A few gratings of fresh nutmeg
- Salt and freshly ground pepper
- 4 ounces diced soft cheese, such as goat cheese or sheep's milk ricotta
- 4 ounces diced ripe Camembert or Brie
- 4 ounces diced mild or medium Cheddar, or cow's milk melting cheese
- 1 cup grated Parmigiano-Reggiano
- A few sprigs of fresh rosemary, for garnish
- Chopped tomato or halved cherry or grape tomatoes, for garnish
Andouille And Chicken Jambalaya
By lorik
Heat 2 tablespoons olive oil in a large pot over medium-high heat
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 3 -ounce fully cooked andouille sausages, sliced 1/4 inch thick
- 2 stalks celery, chopped, plus leaves for topping
- 1 onion, chopped
- 1 green bell pepper, chopped
- Kosher salt
- 2 tablespoons tomato paste
- 1 teaspoon Cajun seasoning
- 3/4 cup converted white rice
- 1 15 -ounce can diced fire-roasted tomatoes
- 1 15 -ounce can no-salt-added kidney beans, drained and rinsed
- 1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)
Gem Lettuce with Crème Fraîche, Breakfast Radishes and Toasted Breadcrumbs
By lorik
1. Toast the breadcrumbs: Preheat the oven to 350°
- Breadcrumbs:
- 3/4 cup fresh breadcrumbs
- 1 1/2 tablespoons extra-virgin olive oil
- Dressing:
- 1/2 cup crème fraîche, at room temperature
- 1/3 cup extra-virgin olive oil
- 1/2 cup loosely packed fresh basil
- 1/2 cup loosely packed fresh tarragon
- 3 tablespoons chopped fresh chives
- 3 tablespoons white wine vinegar
- 2 teaspoons lemon juice
- 4 oil-packed anchovy fillets, drained and coarsely chopped
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Salad:
- 8 heads of gem lettuce, leaves separated or 4 hearts of romaine, leaves torn
- 5 breakfast radishes, thinly sliced
- Zest from one Meyer lemon
- 1 teaspoon Aleppo pepper
- 1/4 teaspoon salt