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Sweet and Spicy Bacon Kebabs with Scallion-Ginger Relish

Sweet and Spicy Bacon Kebabs with Scallion-Ginger Relish

By

Toss scallions, chile, lime juice, oil, ginger, and brown sugar in a medium bowl to combine; season with salt

  • Relish:
  • 6 scallions, thinly sliced
  • 1 serrano chile, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon finely grated peeled ginger
  • 1/2 teaspoon light brown sugar
  • Kosher salt
  • Bacon and Assembly:
  • Vegetable oil (for grill)
  • 2 tablespoons honey
  • 2 tablespoons sambal oelek
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon Sriracha
  • 1/2 pound thick-cut bacon
  • Lime wedges (for serving)
  • Eight 8–12-inch-long metal skewers
4.7/5 (6 Votes)

Sweet and Savory Brisket Roast

Sweet and Savory Brisket Roast

By

Rub brisket all over with salt and pepper and allow to sit out at room temperature for 40 minutes

  • 3 pounds second-cut brisket
  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 2 tablespoons neutral cooking oil
  • 2 tablespoons unsalted butter
  • 3 medium white onions, chopped
  • 6 garlic cloves, peeled and smashed
  • 2 sprigs thyme
  • 2 medium carrots, peeled and cut into chunks
  • 1 1/2 tablespoons tomato paste
  • 3/4 cup dried apricots or prunes
  • 6 cups beef stock
  • 1 bottle of red wine (I used cabernet)
4.7/5 (13 Votes)

Corn Tortillas

Corn Tortillas

By

Dissolve salt into the measured glass of warm water

  • 2 cups masa harina
  • 1 1/4 cups hot water
  • 1 dash salt
4.5/5 (11 Votes)

Turkish Poached Eggs in Yogurt (Cilbir)

Turkish Poached Eggs in Yogurt (Cilbir)

By

Stir yogurt, dill, garlic, salt, and pepper in a bowl

  • 1 cup full-fat Greek yogurt 1 tbsp. finely chopped dill 2 cloves garlic, mashed into a paste
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ⁄2 cup white vinegar
  • 4 eggs
  • 3 tbsp. unsalted butter
  • 1 tsp. Aleppo pepper
  • Warm pita or country bread, for serving
4.5/5 (2 Votes)

Cheesy Enchilada Rice Skillet

Cheesy Enchilada Rice Skillet

By

Heat olive oil in a large skillet over medium high heat

  • 1 cup uncooked rice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 3/4 cup Old El Paso™ mild enchilada sauce
  • 1/2 cup Old El Paso™ mild green enchilada sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves
5/5 (1 Votes)

Rib-Eye Steak au Poivre

Rib-Eye Steak au Poivre

By

By Alex Guarnaschelli

  • Variation by Ludo Lefebvre for Bon Appetit:
  • 2 tablespoons black peppercorns, coarsely crushed
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 2 tablespoons extra-virgin olive oil
  • 2 rib-eye steaks, cut 1 3/4 inches thick
  • Sea salt
  • 1/4 cup dry red wine
  • 1 tablespoon grainy mustard
  • 1 teaspoon brined green peppercorns, drained
  • 1 teaspoon capers in 1 teaspoon of their brine
  • 1 tablespoon unsalted butter
  • 1 teaspoon chopped parsley
  • 2 1 1/2-inch-thick boneless rib eyes (about 14 ounces each)
  • 5 tablespoons grapeseed or vegetable oil, divided
  • Kosher salt
  • 3 tablespoons unsalted butter, divided
  • 1 large shallot, finely chopped
  • 1/4 cup plus 2 tablespoons cognac
  • 1 cup heavy cream
  • 2 teaspoons coarsely ground black pepper
  • 1 tablespoon green peppercorns in brine
  • 4 garlic cloves, crushed
  • 4 small sprigs rosemary; plus more for serving (optional)
4.2/5 (10 Votes)

Fried Potatoes and Sausage

Fried Potatoes and Sausage

By

Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt

  • 1 1-inch Yukon gold potatoes, cut into 1-inch chunks
  • 3/4 teaspoon kosher salt, divided
  • 2 tablespoons olive oil, divided
  • 1 pound uncooked pork sausage, casings removed
  • 1 1-inch red bell pepper, cored, seeded, and cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 from 1 medium lemon
  • Fresh parsley leaves
0/5 (0 Votes)

Creamy Corn and Poblano Soup

Creamy Corn and Poblano Soup

By

Take the corn off the cobs

  • 6 ears of corn (5 cups kernels)
  • 6 cups water
  • Salt to taste
  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion, chopped
  • 2 garlic cloves, minced
  • 2 poblano chilies
  • 1/4 cup chopped fresh cilantro or 2 tablespoons minced chives (optional)
0/5 (0 Votes)

Four at a Time Quesadillas

Four at a Time Quesadillas

By

etting the quesadillas cool before cutting them is important; straight from the oven the cheese is molten and will ...

  • 3 tablespoons vegetable oil
  • 8 ounces provolone cheese, shredded (2 cups)
  • 8 ounces whole-milk mozzarella cheese, shredded (2 cups)
  • 1/4 cup minced jarred jalapeños
  • 4 (10-inch) flour tortillas
0/5 (0 Votes)

Butternut Squash Fettuccine Alfredo

Butternut Squash Fettuccine Alfredo

By

Arrange a rack in the middle of the oven and heat to 425°F

  • Serves 6
  • 3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup heavy cream
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Pinch ground nutmeg
  • 1 pound dry fettuccine
  • 2 tablespoons finely chopped fresh parsley
0/5 (0 Votes)