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Recipes
Cuban Shredded Beef
By lorik
Use a well-marbled chuck-eye roast in this recipe
- 2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch cubes
- Kosher salt and pepper
- 3 garlic cloves, minced
- 1 teaspoon vegetable oil
- 1/4 teaspoon ground cumin
- 2 tablespoons orange juice
- 1 1/2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
- 1 onion, halved and sliced thin
- 2 tablespoons dry sherry
Mocha Frappe
By lorik
Add ice, chilled coffee, half and half, sweetened condensed milk, chocolate syrup and sugar into blender
- 2 cups ice cubes
- 1 cup very strong coffee (brewed double strength and then chilled)
- 1/3 cup half and half
- 1/2 cup sweetened condensed milk
- 1/4 cup chocolate syrup
- 1/4 cup sugar
- Whipped cream, for topping
- Chocolate shavings, for topping
Easy-Peel Hard-Cooked Eggs
By lorik
Be sure to use large eggs that have no cracks and are cold from the refrigerator
- 6 large eggs
Back-to-School Raspberry Granola Bars
By lorik
1. Preheat the oven to 350°
- 1 cup pecans, coarsely chopped
- 1 1/2 cups all-purpose flour
- 1 1/4 cups old-fashioned rolled oats
- 1/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks unsalted butter, melted, plus more for greasing the pan
- 1 cup raspberry preserves
Betty Wason's Basic Pot Roast
By lorik
Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 5 pounds rump of beef (or other roast suitable for slow-cooking, such as chuck)
- 2 to 3 tablespoons fat or oil
- 2 onions, sliced, or 10 to 12 small onions, peeled
- 1 to 2 carrots, scraped and cubed
- Herbs and seasonings, as desired (we used bay leaf and thyme)
- 1 cup liquid (wine, bouillon, tomatoes, vegetable broth, etc.)
- Other vegetables, as desired (we used baby red potatoes)
Greek Yogurt-Harissa Dip
By lorik
Mix all ingredients, season with salt and pepper to taste
- 2 cups whole milk Greek yogurt
- 3 Tbsp harissa
- 2 Tbsp fresh chopped parsley, mint or a combination
- 1 tsp white sugar
- kosher salt and black pepper
Corn Relish
By lorik
Light a grill. Bring a small saucepan of water to a boil
- 1 cup fresh corn kernels (from 2 ears)
- 1/4 cup finely diced red bell pepper
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced celery
- 1/4 cup cider vinegar
- 1 1/2 teaspoons sugar
- Salt and freshly ground pepper
Brisket Tacos With Red Cabbage
By lorik
Preheat the oven to 325 degrees F
- 2 heads garlic, unpeeled and halved crosswise, plus 6 cloves garlic
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 4 to 4 1/2 pounds brisket
- Freshly ground pepper
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 3 tablespoons canola oil
- 3 large red onions, halved and thinly sliced
- 1/4 cup packed dark brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup dry red wine
- 2 cups beef stock
- 2 bay leaves
- 16 to 20 small flour tortillas
- Red cabbage slaw, for topping (below)
Crunchy Couscous Galette
By lorik
In a large saucepan, melt 2 tablespoons of the butter
- 4 tablespoons unsalted butter
- 1/2 cup thinly sliced shallots
- 2 cups couscous
- 2 cups low-sodium chicken broth
- Salt
- 3 large eggs
- 7 ounces Gruyère cheese, shredded (2 cups)
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
Roasted Tomatillo and Garlic Salsa
By lorik
Preheat the oven's broiler
- 1 pound fresh tomatillos, husks removed
- 1 head garlic cloves, separated and peeled
- 3 fresh jalapeno peppers
- 1 bunch fresh cilantro
- 1/2 cup water, or as needed
- salt and pepper to taste