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Recipes
Spicy Cheese Bread
By lorik
Take the cheese out of the refrigerator when you start the recipe to ensure that it comes to room temperature by th...
- Bread:
- 3 1/4 cups (16 1/4 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) sugar
- 1 tablespoon instant or rapid-rise yeast
- 1 1/2 teaspoons red pepper flakes
- 1 1/4 teaspoons salt
- 1/2 cup warm water (110 degrees)
- 2 large eggs plus 1 large yolk
- 4 tablespoons unsalted butter, melted
- 6 ounces Monterey Jack cheese, cut into 1/2-inch cubes (1 1/2 cups), room temperature
- 6 ounces provolone cheese, cut into 1/2-inch cubes (1 1/2 cups), room temperature
- Topping:
- 1 large egg, lightly beaten
- 1 teaspoon red pepper flakes
- 1 tablespoon unsalted butter, softened
Crispy Pork Schnitzel Sandwiches
By lorik
Yum! Instead of using eggs, these Crispy Pork Schnitzel Sandwiches feature a tangy mustard creating a nice bite!
- 1 3⁄4 pound pork loin, cut into 8 pieces, pounded 1⁄4-inch thick
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄2 cup Dijon mustard
- 10 tablespoons olive oil
- 3 tablespoons fresh lemon juice, plus more to taste
- 2 cups panko breadcrumbs
- 15 tablespoons unsalted butter
- 3 tablespoons minced sage
- 3 cloves garlic, peeled and smashed
- 8 slices Swiss cheese
- 1 ⁄2 cup capers, rinsed
- 2 cups baby arugula
- 4 buns, toasted
Tofu Fries
By lorik
Heat 2-3 inches oil in a pot to 350
- Peanut oil
- 1/2 cup cornstarch
- 1 tsp each granulated garlic and kosher salt
- 1/2 tsp black pepper
- 1 pkg extra firm tofu-patted dry, cut into 1/2 inch wide strips (14oz)
- 1/2 cup ketchup
- 1 Tbsp Sriracha sauce
Croquembouche
By lorik
For the pâte à choux: Heat oven to 425°
- For the Pâte à Choux:
- 12 tbsp. unsalted butter
- 1 ⁄4 tsp. kosher salt
- 2 cups flour
- 9 eggs
- To Assemble:
- Pastry Cream (recipe follows)
- 4 cups sugar
- Pastry Cream:
- Makes about 3 1/4 cups
- 1 1⁄2 cups milk
- 1 ⁄2 cup sugar
- 3 tbsp. cornstarch
- 4 egg yolks
- 1 1⁄2 tsp. vanilla extract
- 16 tbsp. butter, softened
Honey-Cider BBQ Brisket
By lorik
MIX sugar and seasonings; rub onto meat
- 1 Tbsp. sugar
- 1 Tbsp. smoked paprika
- 1 Tbsp. ground black pepper
- 1 Tbsp. onion powder
- 1 tsp. ground red pepper (cayenne)
- 1 beef brisket (4 lb.)
- 1-1/2 qt. hickory wood smoking chips
- 1 cup KRAFT Honey Barbecue Sauce
- 1/4 cup apple cider
- 2 Tbsp. GREY POUPON Dijon Mustard
- 1 Tbsp. cider vinegar
Chicken Vindaloo Vesuvius
By lorik
Add the vinegar, garlic, ginger, all the spices, mustard, and chopped Serranos to a food processor and purée u...
- 1 1/2 pounds chicken drumsticks, skin off
- 1/2 cup rice vinegar
- 10 garlic cloves
- 1 tablespoon ginger paste
- 1/2 tablespoon ground cinnamon
- 2 green cardamom pods
- 1/4 teaspoon ground clove
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon ground cayenne pepper
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons spicy brown mustard
- 3 Serrano chiles, roughly chopped up
- 1 small white onion, finely chopped
- 1 cup low sodium chicken broth
- 1/3 cup cashews, soaked in water for 2 to 3 hours
- 1/2 cup heavy cream
- Vegetable oil, for sauteing
- Kosher salt
- Chopped cilantro, for garnish
Crispy Spanish Style Tortilla
By lorik
In a medium (10-inch) oven-safe cast-iron or nonstick skillet, heat the olive oil over medium-high heat
- Variation from Saveur:
- 4 Tbs. Filippo Berio Olive Oil
- 1 lb. (unpeeled) Yukon Gold potatoes, cut into medium (1/2-inch) dice
- Kosher salt
- 2 large shallots, diced (a generous 1/2 cup)
- 6 large eggs
- Freshly ground black pepper
- 3 cups plus 1 Tbsp. extra-virgin olive oil, divided
- 2 lb. Yukon gold potatoes , peeled and cut into 1⁄8-inch slices
- 5 large eggs
- 1 small vidalia onion (7 oz.), medium dice
- 2 tsp. kosher salt
Steak with Sweet Potato Salad
By lorik
1. Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl
- 1 1/2-inch sweet potatoes, peeled and cut into 1/2-inch pieces
- ½ cup olive oil
- Salt and pepper
- 1 1/2-pound) 1/2-pound) flank steak, trimmed
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon honey
- 1 ½ teaspoons minced canned chipotle chile in adobo sauce
- ½ teaspoon ground cumin
- 6 ounces (6 cups) baby arugula
Beef Braised in Barolo Wine
By lorik
Purchase pancetta that is cut to order, about 1/4 inch thick
- 1 chuck-eye roast, boneless (about 3 1/2 pounds), prepared according to illustrations below
- Salt and ground black pepper
- 4 ounces pancetta, cut into 1/4-inch cubes (see note)
- 2 medium onions, chopped medium (about 2 cups)
- 2 medium carrots, chopped medium (about 1 cup)
- 2 ribs celery, chopped medium (1 cup)
- 1 tablespoon tomato paste
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 1/2 teaspoon sugar
- 1 tablespoon bleached all-purpose flour
- 1 bottle Barolo wine (750 milliliters) (see above for updated recommendation)
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1 sprig fresh thyme, plus 1 teaspoon minced leaves
- 1 sprig fresh rosemary
- 10 sprigs fresh parsley leaves
Egg Salad
By lorik
Peel eggs and chop with knife
- 6 eggs, hard cooked
- 1/4 cup mayonnaise
- 1/4 cup pickle relish
- 1 tablespoon dijon mustard
- 1 finely chopped celery stalk
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon black pepper