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Recipes
Our Favorite Barbecue Sauce
By lorik
In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a...
- 1 (14 ounce) bottle ketchup
- 1 ⁄2 cup maple syrup or 1⁄2 cup honey
- 3 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh minced garlic (to taste) (optional)
- 3 finely chopped green onions or 1⁄2 cup chives
- 1 ⁄2 teaspoon cinnamon
- 1 ⁄2 teaspoon allspice
- 1 ⁄4 teaspoon fresh ground black pepper (or to taste)
- 1 dash hot pepper sauce (optional) or 1 dash cayenne pepper (optional)
Grilled Kielbasa Tacos
By lorik
Prepare a grill for medium-high heat
- 1 red onion, quartered
- 2 red bell peppers, halved lengthwise, seeds removed
- 1 bunch scallions
- 3 tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- 1/3 cup fresh lime juice
- 1 1/2 pounds kielbasa sausage, halved lengthwise
- 8 corn or flour tortillas
- 1/2 bunch cilantro
- Hot sauce and lime wedges (for serving)
Chicken Skewers with Chipotle Peanut Salsa
By lorik
Skewers: Heat a small dry skillet over medium and roast the unpeeled garlic, turning occasionally until blackened i...
- Salsa:
- 4 garlic cloves
- 1 1/4 pounds boneless, skinless chicken breasts, cut lengthwise into 1/4-inch strips
- 8-inch wooden skewers
- 1 teaspoon sugar
- 1 to 2 canned chipotles en adobe, seeded if you wish
- 2 tablespoons olive or vegetable oil
- 1/2 cup fresh lime juice
- Salt
- 1 1/2 cups Chipotle Peanut Salsa
- 1 pound (6 to 8 medium)tomatillos, husked and rinsed
- 1/3 to 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed
- 1 small white onion, sliced 1/4-inch thick
- 4 garlic cloves, peeled
- 1/4 cup roasted peanuts
- 1 tablespoon Worcestershire sauce or soy sauce
- Salt
- 1 About 1 teaspoon sugar (optional)
Lemon Curd Cake
By lorik
1. Preheat the oven to 375° F (190° C)
- Makes one 8-inch round cake (8 to 10 slices)
- 175 grams (3/4 cup) superfine sugar
- 175 grams (6 ounces) butter, at room temperature
- 340 grams (12 ounces) lemon curd (or freshly made)
- 3 eggs
- 225 grams (scant 2 cups) self-rising flour
- Confectioners' sugar, for dusting
Beef and Vegetable Soup
By lorik
Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries
- 1 pound sirloin tip steaks, trimmed of excess fat and cut into 1/2-inch pieces (see note above)
- 2 tablespoons soy sauce
- 1 teaspoon vegetable oil
- 1 pound cremini mushrooms, stems trimmed, caps wiped clean and quartered
- 1 large onion, chopped medium (about 1 1/2 cups)
- 2 tablespoons tomato paste
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1/2 cup red wine
- 4 cups beef broth (see note above)
- 1 3/4 cups low-sodium chicken broth
- 4 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
- 2 medium ribs celery, cut into 1/2-inch pieces (about 3/4 cup)
- 1 bay leaf
- 1 tablespoon unflavored gelatin (powdered)
- 1/2 cup cold water
- 2 tablespoons minced fresh parsley leaves
Bacon-Blue Cheese Compound Butter
By lorik
Perfect for a steak with little marbling, like tenderloin or triangle steak, compound butter adds flavor and a litt...
- Cook:
- 4 strips thick sliced bacon, diced
- Combine:
- 1 stick unsalted butter, softened
- 2 Tbsp crumbled blue cheese
- 2 Tbsp minced shallots
- 2 Tbsp chopped fresh parsley
- 2 Tbsp minced walnuts
- 1/2 tsp lemon zest
- 1/2 tsp Worchestershire sauce
- Salt and pepper to taste
Toro Bravo's Warm Potato Salad with Vinegar and Chorizo
By lorik
Heat the oven to 450° F with racks in the upper and lower thirds and place 2 sheet pans in the oven to warm
- Serves 2 to 4
- 6 small-to-medium Yukon Gold potatoes (about 1 1/2 pounds), sliced 1/4-inch thin
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup (3 ounces) finely diced Spanish chorizo
- 1 small yellow onion
- 5 cloves garlic
- 3 1/2 tablespoons sauvignon blanc vinegar or other white wine vinegar, divided
- 1/4 cup roughly chopped or torn parsley leaves
Boursin Potato Soup with Bacon & Chives
By lorik
Cook bacon in a large pot until crisp
- 4 strips thick sliced bacon, halved on the bias
- 1 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 Tbsp fresh garlic, minced
- 4 cups low sodium chicken broth
- 1 cup water
- 2 lb Yukon gold potatoes peeled and diced
- 1 pkg garlic and fine herb Boursin cheese, crumbled (5.3 oz)
- Salt and pepper to taste
- 1/4 cup minced fresh chives
New Potato & Chickpea Chaat (Aloo Chana Chaat)
By lorik
Prepare the date and tamarind chutney first
- 1/2 cup dates or 8, pitted
- 3 teaspoons tamarind paste
- Salt
- 2 tablespoons Greek yogurt
- 1 pound 6 ounces new potatoes
- 2 tablespoons unsalted butter
- 1 teaspoon cumin seeds, roughly ground
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground ginger
- 1 serrano chile, finely chopped
- One 14-ounce can chickpeas, drained and rinsed
- 1 large shallot, finely diced
- Juice of 1 lemon
- Large handful of cilantro, chopped
- Handful of thin sev (fried chickpea noodles)
Barbecued Brisket with Burnt Ends
By lorik
Look for a brisket with a significant fat cap
- BRISKET AND RUB:
- 2 cups plus 1 tablespoon kosher salt
- 1/2 cup granulated sugar
- 1 (5- to 6-pound) beef brisket, flat cut, untrimmed
- 1/4 cup packed brown sugar
- 2 tablespoons pepper
- 4 cups wood chips
- 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal) or 2 (8 1/2 by 6-inch) disposable aluminum pans (if using gas)
- BARBECUE SAUCE:
- 3/4 cup ketchup
- 1/4 cup packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons granulated garlic
- 1/4 teaspoon cayenne pepper