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Recipes
Seasoned Mayonnaise
By lorik
Combine garlic and lemon juice in a medium bowl; let sit 10 minutes
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped chives
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
Stovetop Pimento Cheeseburgers
By lorik
Stick with the 85 percent lean ground beef here, since leaner meat is likely to dry out
- 1 1/2 cups (about 6 ounces) extra-sharp cheddar cheese, grated fine
- 1/3 cup drained jarred pimentos, chopped fine
- 2 ounces cream cheese, softened
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1 tablespoon mayonnaise
- 1 1/2 pounds 85 percent lean ground beef (see note)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons vegetable oil
Barbecue Sauce with Cumin and Ginger
By lorik
Recipe from the Tasting Table Test Kitchen
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon dried red pepper flakes
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- 1/2 medium shallot, very finely chopped
- 1/4 cup ntomato paste
- 1/2 cup water
- 1 tablespoon honey
- 2 teaspoons kosher salt
Basic Couscous
By lorik
Heat butter in medium saucepan over medium-high heat
- 2 tablespoons unsalted butter
- 2 cups couscous
- 1 cup water
- 1 cup low-sodium chicken broth
- 1 teaspoon table salt
- Ground black pepper
Split Pea "Meatballs" with Pistachio Yogurt
By lorik
Add the pistachios and water to a blender, and blend until the pistachios are finely ground
- For the Pistachio Yogurt:
- Makes about 20 meatballs
- 1/2 cup shelled pistachios (roasted, unsalted)
- 1/2 cup water
- 3/4 teaspoon salt
- 3/4 teaspoon ground cumin
- Juice of 1 lime
- 1/4 teaspoon chili powder
- 1/2 cup Greek yogurt
- For the Split Pea “Meatballs”:
- Olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup yellow split peas
- 2 cups water
- 1/4 cup basmati rice
- 3/4 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 3/4 teaspoon sumac
- 1 teaspoon salt
- Juice of 2 limes
- 1/2 cup roughly chopped fresh parsley leaves, plus extra for garnish
- 1/2 cup roughly chopped fresh cilantro leaves, plus extra for garnish
- 3 egg yolks
- 2 tablespoons all-purpose flour
- Pomegranate molasses, for garnish
Crispy Wonton Pea and Ricotta Ravioli
By lorik
In a bowl combine the ricotta cheese, peas, egg, Parmigiano Reggiano, lemon zest, thyme, salt and pepper
- 1 cup ricotta cheese
- 1 cup green peas
- 1 egg
- 1/4 cup grated Parmigiano Reggiano
- Zest of 1 fresh lemon
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon Kosher or sea salt, or to taste
- Fresh cracked black pepper, to taste
- 40 About 40 wonton wrappers
- Water, for sealing the wrappers
- Grapeseed or other frying oil, for frying
- Tomato sauce, béchamel sauce, butter sauce, or other vegetable accompaniments (optional)
Michael's Favorite Oxtails with Buttered Rice
By lorik
Paula Deen
- House Seasoning:
- 2 whole oxtails, sliced into 2-inch pieces
- House Seasoning, recipe follows
- Several dashes soy sauce
- 2 large yellow onions, peeled and sliced into half-moons
- 3 to 4 bay leaves
- 2 cups uncooked rice
- 4 cups water
- 1 stick butter
- Kosher salt
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Grilled Sausage Pizza
By lorik
For the dough, dissolve yeast in water
- FOR THE DOUGH, DISSOLVE:
- 1 pkg. active dry yeast (.25 oz.)
- 1 cup warm water (105–115°)
- 1 Tbsp. sugar
- 2 Tbsp. olive oil
- COMBINE:
- 3 1⁄4 cups all-purpose flour
- 1 Tbsp. kosher salt
- FOR THE PIZZA, DIVIDE:
- 1 cup Oven-Roasted Tomato Sauce
- 2 cups shredded white Cheddar
- 2 cooked, sliced Italian sausage links
- SPRINKLE:
- 1 ⁄2 cup thinly sliced red onion
- 1 ⁄2 cup grated Parmesan
- Coarse sea salt
- Red pepper flakes
- Torn fresh basil
Hash Browns
By lorik
Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separ...
- Variation:
- 6 tablespoons unsalted butter
- 4 medium russet potatoes (about 2 pounds)
- Kosher salt and freshly ground pepper
- 1/2 teaspoon paprika
- 1/4 cup heavy cream
- Swiss Style Rosti Potatoes
- 2 1⁄4 lb. russet potatoes (about 3 large)
- 2 tbsp. lard or unsalted butter
- 2 tbsp. canola oil
- 1 tbsp. kosher salt, plus more to taste
Chicken Stuffed Cone
By lorik
Make the mashed potatoes: Place the potatoes in a medium pot; cover with cold water and season with salt
- For the Mashed Potatoes:
- 2 small russet potatoes, peeled and cubed
- Kosher salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped pickled jalapenos
- For the Chicken:
- Vegetable oil, for frying
- 1/2 cup all-purpose flour
- 1/2 cup finely crushed cornflakes
- 1 teaspoon chopped fresh thyme
- 1/8 to 1/4 teaspoon cayenne pepper
- Kosher salt
- 2 large eggs
- 12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
- For Assembling:
- 1 cup prepared coleslaw
- 2 tablespoons chopped fresh cilantro
- 1/3 cup honey
- 2 tablespoons hot sauce
- 6 waffle cones