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Recipes
Guy's Texas Chili
By lorik
Remove the stems and seeds from the dried chiles and tear them into large pieces
- Lime Crema:
- 2 2 2 dried chile de arbol peppers
- 2 2 2 dried ancho chile peppers
- 2 2 2 dried guajillo chile peppers
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1 1 medium sweet onion, diced
- 4 4 4 cloves garlic, minced
- 1 1 1 red bell pepper, seeded and diced
- 1 1 1 Fresno chile pepper, seeded and minced
- 2 2 2 Anaheim chile peppers, seeded and diced
- 1 1/2 1 1/2 1/2-inch pounds beef chuck roast, cut into 1/2-inch cubes
- 1 1/2 1 1/2 1/2 pounds ground beef (80% lean)
- 2 2 2 tablespoons all-purpose flour
- 3 3 3 tablespoons chili powder
- 2 2 2 tablespoons ground cumin
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- Pinch Pinch of cayenne pepper
- 1 1 12 12 -ounce bottle Mexican beer
- 1 1/2 1 1/2 1/2 quarts low-sodium beef stock
- 1 1 1 tablespoon kosher salt
- 1/4 1/4 1/4 cup chopped cilantro
- 1 1 1 cup sour cream
- 1/4 1/4 1/4 cup heavy cream
- 1 zest and juice of 1 lime
- 1 1 1 teaspoon kosher salt
- Directions:
- to 2 small mixing bowl, combine all of the ingredients and whisk until well blended and creamy. Use at once or cover and refrigerate for up to 2 days
- Shoestring Potatoes:
- Canola oil, for frying
- 2 2 2 russet potatoes
- 1 1 1 teaspoon kosher salt
- 4 5 4 5 4 or 5 turns freshly ground black pepper
- Directions:
- to 2 to 350 a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
- and crispy. Pat dry on paper towels.
- 2 to 3 to the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel-lined plate. Season with salt and pepper immediately and serve.
Double Drive-Thru Vegan Veggie Burgers
By lorik
Make the sauce: In a blender, puree the tofu with the ketchup, mustard, agave and garlic until smooth
- Sauce:
- 6 ounces soft tofu, cubed
- 3 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon agave
- 1 garlic clove
- 2 tablespoons sweet pickle relish
- 1 tablespoon chopped fresh dill
- Kosher salt
- For the Burger:
- 5 tablespoons canola oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Kosher salt
- Pepper
- 1 cup cooked brown rice
- One 15-ounce can cooked lentils, rinsed and drained
- 1 cup toasted walnuts
- 1/2 cup all-purpose flour
- 1 teaspoon dried basil
- 4 hamburger buns plus 4 bun bottoms, toasted
- Tomato slices, dill pickle chips, lettuce and thinly sliced red onion, for topping
Grilled Chicken Tacos with Salsa Verde
By lorik
For a hotter salsa, leave in the white ribs and seeds of the jalapeños
- Variation from Food & Wine:
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 1 onion, peeled and cut into 1/2-inch rounds
- 1 jalapeño chile, halved lengthwise and seeded (see note)
- 1 tablespoon vegetable oil
- 8 6-inch) corn tortillas
- 1 (11-ounce) can tomatillos, drained
- 1/2 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 3 medium tomatoes, coarsely chopped
- 1/3 cup fresh lime juice
- 1 cup water
- 1 teaspoon salt
- 2 pounds skinless, boneless chicken thighs
- 2 tablespoons vegetable oil
- 1 teaspoon sweet paprika
- 1 teaspoon dried parsley
- 12 corn tortillas, warmed
- Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving
Steak Burrito Bowls
By lorik
Serves 4-6
- 2 1/2-ounce) 2 1/2-ounce) 2 (14 1/2-ounce) cans diced fire-roasted tomatoes
- 1 1 can 1 (4-ounce) can mild chopped green chiles
- 1/4 1/4 1/4 cup finely diced red onion
- 2 2 2 cloves garlic, minced
- 2 2 1 tablespoons freshly squeezed lime juice (from 1 lime)
- 1 1 1 tablespoon chopped fresh cilantro
- 3 3 3 teaspoons kosher salt, divided
- 2 2 1-inch pounds flank steak, cut into 1-inch pieces
- 3/4 3/4 3/4 teaspoon chili powder
- 3/4 3/4 3/4 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon dried oregano
- 1 1 1 cup uncooked brown rice
- 1 1 can 1 (15-ounce) can black beans, drained and rinsed
- 1 1 1 cup chopped red bell pepper
- For serving: tortilla chips, lime wedges, diced avocado, chopped lettuce, hot sauce, chopped cilantro
Salt & Pepper Babyback Ribs
By lorik
1. *Please note the salt in this recipe has already been reduced in response to community feedback
- 3 racks of babyback ribs, silver skin removed
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground pepper
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
Chickpea Fritters with Tzatziki
By lorik
Makes about 20
- Tzatziki:
- 7 tablespoons extra-virgin olive oil
- 1 onion, finely diced
- 2 tablespoons sesame seeds
- 1 tablespoon ground cumin
- Pinch of cayenne
- 1 can (15 1/2 ounces) chickpeas, rinsed and drained
- 2 talespoons freshly squeezed lemon juice
- 1 large egg white
- 1 teaspoon coarse salt, plus more for seasoning
- 5 tablespoons all-purpose flour
- Tzatziki for Fritters, for serving
- 1 English cucumber, cut into 1 1/2-by-1/8-inch matchsticks
- 1 1/2 teaspoons coarse salt, plus more for seasoning
- 1 1/4 cups Greek yogurt or Strained Yogurt
- 1 large garlic clove, minced
- 2 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh dill
- Freshly ground pepper
Three-Cheese Quesadillas with Garlic Butter
By lorik
Position a rack in the center of the oven; heat the oven to 200°F
- 2 small cloves garlic, unpeeled
- 2 Tbs. salted butter, at room temperature
- 8 oz. Monterey Jack, coarsely grated (2 cups)
- 1-1/4 oz. finely grated Parmigiano Reggiano (1/2 cup
- 4 oz. fresh goat cheese, crumbled (3/4 cup)
- 4 9- or 10-inch flour tortillas (burrito size)
How to Make a Single Rice Krispies Treat
By lorik
When one is more than enough this sweet crispy rice recipe is sure to satisfy without the risk of over-doing it
- 1 teaspoon unsalted butter, plus more for coating the dish
- 6 large marshmallows, or 1/2 cup mini marshmallows
- 1 cup puffed rice cereal
Korean Barbecue Burritos
By lorik
Instructions KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food process...
- 2 lbs. top sirloin
- 2 pears, peeled and cut into chunks
- 1 2-inch knob of ginger
- 4 cloves garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- cooked rice
- cilantro, basil, green onions, maybe even mint if you're bold
- kimchi
- sriracha mayo or yum yum sauce
- large flour tortillas
Chinese Chicken Salad Spring Rolls
By lorik
Makes 12 spring rolls For the Sauce: Whisk all the ingredients together to combine; set aside
- For the Sauce:
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 3 tablespoons peeled and minced fresh ginger
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons packed dark brown sugar
- 3/4 teaspoon toasted sesame oil
- For the Wraps:
- 1/2 medium English cucumber
- 12 (8 1/2-inch) rice paper wrappers
- 1 (11-ounce) can Mandarin oranges, drained
- 1 1/2 cups shredded, cooked chicken (about 6 ounces)
- 1 cup fried chow mein noodles or fried won ton wrapper strips
- 1/2 small head romaine lettuce, leaves separated
- 1/4 small head red cabbage, leaves separated