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Recipes
Frozen Watermelon Margartitas
By lorik
To salt the glasses, place 1/2 cup coarse salt on a plate, run a cut lime around the edge of each glass, then dip e...
- FREEZE:
- 6 cups cubed watermelon
- PEEL:
- 1 1 2/3 2/3 sliced 2/3 cup water 2/3 cup sugar
- PURÉE:
- 1 2/3 white or silver tequila 2/3 cup fresh lime juice Pinch of salt Lime and jalapeño slices
Charcoal Grilled Stuffed Chicken Breasts
By lorik
For our charcoal-grilled stuffed chicken recipe’s stuffing, we opted for prosciutto and fontina
- Salami and Mozzarella Stuffing:
- 4 bone-in, skin-on chicken breast halves (about 12 ounces each), trimmed of excess fat and skin
- Table salt
- Vegetable oil for cooking grate
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1 medium shallot, minced (about 3 tablespoons)
- 4 teaspoons chopped fresh tarragon leaves
- 2 ounces fontina cheese, rind removed, cut into four 3 by 1/2-inch sticks
- 4 thin slices prosciutto (about 2 ounces)
- Ground black pepper
- 4 bone-in, skin-on chicken breast halves (about 12 ounces each), trimmed of excess fat and skin
- Table salt
- Vegetable oil for cooking grate
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 3 garlic cloves, minced
- 1 tablespoons minced fresh basil
- 2 ounces low-moisture whole-milk mozzarella cheese
- 8 slices Genoa salami
- Ground black pepper
- Black Forest Ham and Gruyere Stuffing:
- Ingredients
- 4 bone-in, skin-on chicken breast halves (about 12 ounces each), trimmed of excess fat and skin
- Table salt
- Vegetable oil for cooking grate
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1 medium shallot, minced (about 3 tablespoons)
- 1 teaspoon minced fresh thyme
- 1 tablespoon Dijon mustard
- 2 ounces Gruyère cheese, rind removed, cut into four 3 by 1/2-inch sticks
- 4 thin slices Black Forest ham (about 2 ounces)
- Ground black pepper
Creamy Garlic Vinaigrette
By lorik
Bobby Flay
- 15 medium unpeeled garlic cloves
- 1 tablespoon extra-virgin olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons water
- 2 teaspoons Dijon mustard
- 1 teaspoon mayonnaise
- 1 teaspoon honey
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon Tabasco
- 1/3 cup canola oil
- Kosher salt and freshly ground pepper
Chimichurri Tofu Steaks
By lorik
The longer the steaks marinate the more flavor they soak up
- ARRANGE:
- 2 pkg. extra-firm tofu (18 oz. each), drained, blotted dry, and sliced crosswise into 8 steaks
- WHISK:
- 3/4 cup fresh lime juice
- 1 Tbsp. each honey and minced fresh garlic
- 1 tsp. kosher salt
- Black pepper to taste
- PURÉE:
- 2 cups packed fresh parsley leaves
- 1/2 cup packed fresh oregano leaves
- 1/4 cup diced white onion
- 2 cloves garlic
- 1/2 tsp. red pepper flakes
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. white wine vinegar
- 2 Tbsp. fresh lime juice
- 2 Tbsp. cornstarch
- 2 Tbsp. canola oil
Amanda Cohen's Secret Weapon Stir-Fry Sauce (for Vegetable Fried Rice & More)
By lorik
1. Tear all the stems off the herbs and spinach
- 2/3 cup cilantro
- 2/3 cup parsley
- 2/3 cup Thai basil (or substitute regular basil)
- 4 cups spinach
- 2 cloves garlic, peeled
- 2 tablespoons peeled and chopped fresh ginger
Mini Cheddar Scones
By lorik
Preheat oven to 375°. Line a baking sheet with parchment paper
- WHISK:
- 2 3⁄4 cups all-purpose flour
- 2 Tbsp. baking powder
- 1 tsp. table salt
- 1 ⁄4 tsp. baking soda
- 10 Tbsp. cold unsalted butter, cubed
- STIR IN:
- 1 cup shredded Cheddar
- 1 ⁄3 cup minced fresh chives
- 1 cup buttermilk
- 2 Tbsp. water
- 1 egg beaten with 1 Tbsp. water
Arugula-Endive Salad with Honeyed Pine Nuts
By lorik
Line a baking sheet with parchment paper and lightly coat the parchment with cooking spray
- 1/2 cup pine nuts (2 1/2 ounces)
- 2 tablespoons plus 2 teaspoons honey, preferably clover
- 1 1/2 tablespoons cider vinegar
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 cups baby arugula
- 2 Belgian endives—halved, cored and thinly sliced lengthwise
- 4 ounces Maytag blue cheese, crumbled (1 cup)
SOPA DE AJO (CASTILIAN GARLIC AND BREAD SOUP)
By lorik
Heat oil in a 4-qt. saucepan over medium high heat; add garlic and cook, stirring occasionally, until golden brown,...
- 1 ⁄4 cup olive oil
- 10 cloves garlic, thinly sliced
- 6 oz. country bread, torn into 1⁄2" pieces
- 1 tbsp. Spanish hot paprika
- 1 ⁄2 cup dry white wine
- 4 cups chicken stock
- 2 eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. finely chopped parsley, for garnish
Sweet Wine Sabayon with Berries
By lorik
Pour 2 inches of water into a saucepan and bring to a boil
- 4 large eggs, at room temperature
- 1/4 cup plus 2 tablespoons sugar
- 3/4 cup sweet wine, such as Muscat de Beaumes-de-Venise, at room temperature
- 1 teaspoon finely grated orange zest
- 2 cups mixed fresh berries
- Mint sprigs, for garnish
Chicken Adobo with Rice
By lorik
Put the rice, a big pinch of salt, and 3 cups of water in a 3-quart saucepan
- 1-1/2 cups long-grain white rice
- Kosher salt
- 1 Tbs. vegetable oil
- 1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch strips
- Freshly ground pepper
- 4 large cloves garlic, minced
- 1/4 cup distilled white vinegar
- 1/2 cup lower-sodium soy sauce
- 1 dried bay leaf
- 1 tsp. freshly cracked black peppercorns