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Recipes
Red Wine BBQ Chicken
By lorik
Leftover red wine is used to make a deliciously sweet barbecue sauce for this chicken dish
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 cup ketchup
- 1 cup Pinot Noir
- 2 tablespoons light brown sugar, packed
- 1 chipotle chile in adobo sauce, seeded and minced
- 1 tablespoon Dijon mustard
- Kosher salt
- Pepper
- 12 mixed chicken drumsticks and thighs
Grilled Salsa
By lorik
Fire up your charcoal grill
- Makes 1 to 1 1/2 cups
- 1 small head of garlic
- 3 or 4 roma tomatoes
- 1 or 2 heirloom variety tomatoes (Box Car Willies or Wisconsin 55 are good)
- 1 poblano pepper or 3 jalapeños or your choice
- 3 to 4 half-inch-thick slices of red onion, left intact
- Kosher salt and freshly ground pepper
- Handful of cilantro
- Splash of red wine vinegar
- Drizzle of olive oil
BLT Salad with Blue Cheese
By lorik
In a skillet, cook the bacon over moderate heat until crisp
- 8 thick slices of bacon (4 ounces)
- 2 tablespoons minced shallot
- 1 1/2 tablespoons sherry vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 large head of frisée, torn into bite-size pieces (8 cups)
- 2 pounds assorted tomatoes, large ones sliced or cut into wedges
- 6 ounces blue cheese, such as Stilton, cut into 4 equal wedges
Frozen Chocolate-Peanut Butter Pops
By lorik
Makes 20
- 12 ounces semisweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract
- Pinch of kosher salt
- 1/4 cup confectioners' sugar
- 2 tablespoons creamy peanut butter
- Cooking spray
- 2 tablespoons coconut oil or roasted peanut oil
- 1/4 cup salted roasted peanuts, finely chopped
Baked Phyllo Mozzarella Sticks
By lorik
Heat oven to 450. Cut the frozen phyllo dough sheets crosswise in half
- 4 sheets of phyllo dough, frozen
- 4 sticks of string cheese, cut lengthwise in half
- Cooking Spray
- 1/2 cup marinara sauce, warmed
Sticky Bun Casserole with Whipped Cream and Bacon
By lorik
Makes 12 servings Total time: 1 1/4 hours + chilling
- FOR THE BREAD, STALE:
- 8 slices French bread (1 1/2-inches thick)
- FOR THE CARAMEL, COMBINE:
- 2 cups packed brown sugar
- 16 Tbsp. unsalted butter
- 1/4 cup light corn syrup
- 1/4 tsp. table salt
- 1 1/2 cups chopped pecans, toasted
- FOR THE CUSTARD, WHISK:
- 6 eggs
- 1 1/2 cups half-and-half
- 1 1/2 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- Whipped cream and diced
- cooked bacon (optional)
Almond Coffee Cake
By lorik
HEAT oven to 375ºF. MIX cream cheese, 1/4 cup sugar, 1/2 tsp
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 3/4 cup powdered sugar, divided
- 3/4 tsp. almond extract, divided
- 1 egg, separated
- 1 can (8 oz.) refrigerated crescent dinner rolls
- 2 tsp. milk
- 2 Tbsp. PLANTERS Sliced Almonds, toasted
Pastina Carbonara
By lorik
Cook 1/4 cup pastina in 1 cup of boiling water, 4 minutes, do not drain
- From Food Network
Skirt Steak Tostadas with Cashew Salsa and Red Cabbage Slaw
By lorik
Salsa: Preheat oven to 350°
- Salsa:
- 2 Fresno or other red chiles
- 2 garlic cloves, unpeeled
- 1/2 cup cashews
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon sugar
- Kosher salt
- Slaw and Assembly:
- 2 tablespoons apple cider vinegar
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1/4 large head of red cabbage, very thinly sliced (about 4 cups)
- 1 scallion, chopped
- Kosher salt
- 1 skirt steak (about 1 1/2 pounds), cut into 4 pieces
- Freshly ground black pepper
- 1 teaspoon ground cumin
- 1 tablespoon vegetable oil; plus more for frying (about 1/3 cup; optional)
- 4 small corn tortillas or 4 store-bought tostadas
- Chopped cilantro and lime wedges (for serving)
Chorizo Chili
By lorik
Season stew meat with salt and pepper; brown meat in oil in a skillet over medium high heat for 5 minutes
- 1 lb beef stew meat
- Salt and black pepper
- 1 Tbsp vegetable oil
- 1 can fire roasted tomatoes or diced tomatoes in juice (28 oz can)
- 1 can black beans, drained and rinsed (15 oz)
- 10 oz chorizo
- 1 cup chopped onion
- 1 cup frozen corn kernels, thawed
- 2 Tbsp minced garlic
- 2 Tbsp chili powder
- 1-2 Tbsp minced chipotle chile in adobo sauce
- 1 Tbsp ground cumin
- 1 Tbsp minced fresh oregano or 1 tsp dried