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Recipes
Chicken Parmesan
By lorik
Preheat an oven to 450 degrees F (230 degrees C)
- 4 skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2 eggs
- 4 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour, or more if needed
- 1 cup olive oil for frying
- 1/2 cup prepared tomato sauce
- 1/4 cup fresh mozzarella, cut into small cubes
- 1/4 cup chopped fresh basil
- 1/2 cup grated provolone cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
French Bread
By lorik
Use this recipe to make baguettes and French rolls
- For the Starter:
- 11 ounces King Arthur unbleached all-purpose flour (2 1/4 cups plus 1 tablespoon), plus more for dusting
- Pinch of active dry yeast
- 5 1/2 ounces cool water (75 degrees to 78 degrees; 2/3 cup)
- For the Dough:
- 11 ounces King Arthur unbleached all-purpose flour (2 1/4 cups plus 1 tablespoon)
- 1 3/4 teaspoons active dry yeast
- 6 ounces cool water (75 to 78 degrees; 3/4 cup)
- 1 3/4 teaspoons fine sea salt
- Vegetable-oil cooking spray
Brazillian Flank Steak
By lorik
For the steak, mix chili powder, oregano, 1 tsp
- FOR THE STEAK, MIX:
- 1 Tbsp. chili powder
- 2 tsp. dried oregano
- 1 tsp. each kosher salt and black pepper
- 1 Tbsp. red wine vinegar
- 1 flank steak (about 1 1/2 lb.)
Twice-Glazed Asian Barbecued Chicken
By lorik
Preheat the oven to 350°
- 6 garlic cloves, unpeeled
- 1 1/2 teaspoons black peppercorns
- 1 onion, coarsely chopped
- 1 1/2 tablespoons vegetable oil
- 1/2 cup oyster sauce
- 3 tablespoons soy sauce
- 1/3 cup water
- 1/4 cup white wine vinegar
- 4 boneless, skin-on chicken breast halves (about 6 ounces each)
Slow Cooker Chicken Curry
By lorik
Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker
- 1 14-ounce can Thai coconut milk
- 1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
- 2 teaspoons fish sauce
- 2 teaspoons minced peeled fresh ginger
- Finely grated zest and juice of 1 lime, plus wedges for serving
- 1 stalk lemongrass
- 1/4 cup roasted unsalted peanuts, plus more for topping
- 1 pound small red-skinned potatoes, halved
- 2 pounds skinless, boneless chicken thighs
- Kosher salt
- Cooked white rice, for serving
- Chopped fresh cilantro, for topping
Chicken Parmesan Heros
By lorik
In a shallow bowl, combine the bread crumbs, Parmesan, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepp...
- 1/2 cup dry bread crumbs
- 1/2 cup grated Parmesan
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 2 1/3 cups canned crushed tomatoes in thick puree (from a 28-ounce can)
- Pinch dried red-pepper flakes (optional)
- Cooking oil, for frying
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 2 eggs, beaten to mix
- 4 small (about 6 inches) hero or other sandwich rolls, split
Piri Piri Chicken with Slaw
By lorik
Recipe adapted from "Good Food, Good Life," by Curtis Stone
- For the Piri Piri Chicken:
- 6 red Fresno chiles, roughly chopped
- 4 red Thai chiles, stemmed
- 5 garlic cloves
- 1/4 cup red wine vinegar
- 2 1/2 teaspoons kosher salt
- 2/3 cup olive oil, plus 1 tablespoon for grilling
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
- Bamboo skewers, soaked in water for at least 1 hour, or metal skewers
- For the Slaw:
- 1/4 small head green cabbage, very thinly sliced (about 2 1/2 cups)
- 1/4 English cucumber, halved lengthwise and thinly sliced on an angle (about 3/4 cup)
- 1/4 white onion, very thinly sliced (about 1/4 cup)
- 1/4 cup loosely packed fresh mint leaves, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon finely grated lime zest
- Kosher salt, to taste
- Grilled flatbreads
Manti with Tomato Butter and Yogurt
By lorik
Scott Conant
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1 large egg
- 1/8 teaspoon kosher salt
- 1/2 pound ground beef
- 1 small onion, grated
- 3 tablespoons minced parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup Greek yogurt
- 1/2 teaspoon finely grated garlic
- Kosher salt
- 4 tablespoons unsalted butter
- 2 tablespoons tomato sauce
- 1 teaspoon paprika
- Dried mint and Aleppo pepper, for garnish
Black Bean Burgers with Chipotle Ketchup
By lorik
Make the bean burger patties: Combine the egg and beans in a large bowl and mash them into chunks with a potato mas...
- For the burgers:
- 1 large egg, lightly beaten
- 2 (15.5-ounce) cans low-sodium black beans, drained and rinsed
- 1/3 cup dry bread crumbs
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- 3 tablespoons canola mayonnaise
- 1 teaspoon ground cumin
- For the chipotle ketchup:
- 1/2 cup ketchup
- 1/2 chipotle in adobo, minced (about 1 tablespoon), or to taste
- 1 teaspoon lime juice
- 1 teaspoon honey
- 1/4 teaspoon chili powder
- To make the burgers:
- 2 tablespoons olive oil
- 4 Hawaiian sweet hamburger rolls, split and toasted
Pecan-Crusted Chicken with Mustard Sauce
By lorik
In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt, and 1/8 tea...
- 1 cup pecans
- 2 tablespoons cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Cayenne
- 1 egg
- 2 tablespoons water
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 3 tablespoons cooking oil
- 1 cup mayonnaise
- 2 tablespoons grainy or dijon mustard
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon sugar
- 2 tablespoons chopped fresh parsley