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Recipes
Roast Turkey with Mustard-Maple Glaze
By lorik
Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pep...
- For the Glaze:
- 1 1/2 cups grade-B pure maple syrup
- 2 heaping tablespoons dijon mustard
- 2 heaping tablespoons prepared horseradish, drained
- 1 tablespoon ancho chile powder
- Kosher salt and freshly ground pepper
- For the Turkey:
- 1 17 -pound fresh turkey, patted dry (neck and giblets removed)
- Kosher salt and freshly ground pepper
- 10 tablespoons unsalted butter, slightly softened
- 12 cups homemade chicken stock
- 3 large carrots, cut into 2-inch pieces
- 3 large stalks celery, cut into 2-inch pieces
- 2 large onions, quartered
- For the Gravy:
- 1 stick unsalted butter
- 7 tablespoons all-purpose flour
- Splash of dry white wine (optional)
- 1/4 cup chopped mixed fresh herbs (such as sage, parsley and tarragon)
- Kosher salt and freshly ground pepper
Bulgar Pilaf
By lorik
Calories: 274 Makes 4 servings Total time: 25 minutes
- SAUTÉ:
- 1/2 cup each diced onion, celery, and red bell pepper
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. olive oil
- STIR IN:
- 1 1/2 cups low-sodium chicken broth
- 1 cup dry quick-cooking bulgur
- 1 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- 1/2 cup chopped walnuts, toasted
- 1/4 cup chopped fresh parsley
- 1 Tbsp. minced lemon zest
Bistro Beef and Vegetables
By lorik
Cook potatoes and carrots in a large saucepan of boiling salted water, 5 minutes
- 1 lb. red-skinned potatoes, sliced 1/2-inch thick
- 8 baby carrots, peeled (4 oz.)
- 4 oz. haricots verts or green beans, trimmed
- 4 oz. pattypan squash, halved
- 1 cup frozen pearl onions
- 4 beef sirloin steaks (4–5 oz. each), seasoned with salt and black pepper
- 2 Tbsp. olive oil
- 1/4 cup minced shallots
- 2 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 1/2 cup dry red wine
- 1 1/2 cups low-sodium beef broth
- 2 fresh thyme sprigs
- 1 cup frozen peas, thawed
- 2 Tbsp. red wine vinegar
Asian Pork Rolls
By lorik
Place the pork slices between two sheets of wax paper
- 3/4 pound pork tenderloin, trimmed and diagonally cut into paper-thin slices, (about 24 slices)
- 1/4 cup hoisin sauce
- 2 teaspoons Asian (dark) sesame oil
- 20 large scallions, trimmed and cut into 4-inch lengths
- 2 tablespoons thinly sliced scallions
- 2 tablespoons red wine vinegar
Ranch Burgers
By lorik
Although we usually enjoy our burgers medium-rare, with extra ingredients added, tasters found that the burgers wer...
- 1 1/2 pounds 85 percent lean ground chuck
- 2/3 cup crumbled blue cheese
- 2 cloves garlic, minced
- 4 teaspoons powdered ranch dressing mix (from packet)
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
Feijoada Nachos
By lorik
Recipe from the Tasting Table Test Kitchen
- For the Feijoada:
- 2 tablespoons canola oil
- 1 sweet red bell pepper, cored, seeded and diced
- 1 white onion, diced
- 2 cloves garlic, minced
- 1/2 pound dried Spanish chorizo, diced
- 1 bay leaf
- 2 pounds pork tenderloin, cut into 1/2-inch cubes
- 2 15-ounce cans black beans, undrained
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt, to taste
- For the Pico de Gallo:
- 4 beefsteak tomatoes, cored and diced
- 1/2 cup diced white onion
- 1/3 cup chopped cilantro
- 2 jalapeños, stemmed and chopped
- Salt, to taste
- For the Nachos:
- 8 6-inch corn tortillas
- 2 tablespoons canola oil
- 1/4 pound Manchego cheese, coarsely grated
- 1/4 pound Monterey Jack cheese, coarsely grated
- 4 radishes, thinly sliced, for garnish
- 1 scallion, thinly sliced, for garnish
Easy Homemade Bread
By lorik
Preheat oven to 350 degrees F
- 5 cups self-rising flour
- 5 tablespoons sugar
- 1 1/2 cup (12 ounces) sour cream
- 1 (12-ounce) beer
- 2 tablespoons butter, melted
Crispy, Creamy Potato Puffs
By lorik
Put the potatoes in a large saucepan and cover with water
- 2 1/4 pounds baking potatoes, peeled and cut into 2-inch chunks
- Salt
- 1 large egg, beaten
- 1 tablespoon unsalted butter
- 2 tablespoons nonfat dry milk
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/2 cup all-purpose flour
- Pinch of freshly grated nutmeg
- Vegetable oil, for frying
Double-Baked Cheese Soufflé with Parmesan Cream
By lorik
Preheat the oven to 375°
- 6 tablespoons unsalted butter, plus more for greasing
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus more for dusting
- 6 tablespoons all-purpose flour
- 1 garlic clove, peeled
- 1 cup milk
- 1/2 cup shredded Comté cheese
- Salt and freshly ground white pepper
- 4 large eggs, separated
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/3 cup shredded Comté cheese
- 1/3 cup freshly grated Parmigiano-Reggiano cheese (1 1/2 ounces)
- Salt and freshly ground white pepper
Jimmy's Mexican Pizza
By lorik
Preheat the oven to 350 degrees F (175 degrees C)
- 1/2 pound ground beef
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 (16 ounce) can refried beans
- 4 (10 inch) flour tortillas
- 1/2 cup salsa
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, chopped
- 2 roma (plum) tomatoes, diced
- 1/4 cup thinly sliced jalapeno pepper
- 1/4 cup sour cream (optional)