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Recipes
Chorizo-Potato Hash Browns with Black Beans and Salsa Verde
By lorik
For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan
- Black Beans:
- 1 can black beans, drained, rinsed and drained again
- Pinch ground coriander
- Pinch ground cumin
- Salsa Verde:
- 6 large tomatillos, diced
- 2 limes, juiced
- 1/4 cup chopped fresh cilantro
- 3 tablespoons finely diced red onion
- 2 tablespoons extra-virgin olive oil
- Honey
- Salt and pepper
- Hash:
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch cubes
- Kosher salt
- 1 tablespoon canola oil
- 1/2 pound Mexican chorizo
- 2 tablespoons butter
- Salt and pepper
- 1/2 cup grated Monterey Jack
- 1/4 cup grated cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 4 to 6 eggs, poached, fried or scrambled
- Green onions, thinly sliced, for garnish
- Ancho chile powder, for garnish
Korean Sizzling Beef Lettuce Wraps
By lorik
Rice also makes a great accompanying filling for these lettuce wraps
- 1 1 1 English cucumber, halved and sliced thin
- 1/4 1/4 1/4 cup seasoned rice vinegar
- 1/4 1/4 1/4 cup mayonnaise
- 2 2 2 tablespoons Sriracha sauce
- 3 3 3 tablespoons soy sauce
- 2 2 2 tablespoons packed brown sugar
- 4 4 4 garlic cloves, minced
- 1 1 1 tablespoon toasted sesame oil
- 1 1/2 1 1/2 85 pounds 85 percent lean ground beef
- 1 1 1 head Bibb lettuce (8 ounces), leaves separated
Mini Steak Sandwiches with Horseradish Sauce
By lorik
For the marinade, whisk together apple juice, vinegar, oil, garlic, Worcestershire, 2 Tbsp
- FOR THE MARINADE, WHISK:
- 1 cup apple juice
- 1/4 cup each cider vinegar and olive oil
- 3 Tbsp. minced fresh garlic
- 2 Tbsp. each Worcestershire sauce, Dijon mustard, and honey
- 1 Tbsp. each minced fresh rosemary and kosher salt
- 1 tsp. black pepper
- ADD:
- 1 1/2 lb. flank steak, trimmed and lightly scored
- FOR THE SAUCE, WHISK:
- 1/2 cup sour cream
- 2 Tbsp. each mayonnaise and prepared horseradish
- 1 Tbsp. Dijon mustard
- FOR THE SANDWICHES, ARRANGE:
- 12 cocktail buns, sliced
- Green leaf lettuce leaves,
- sliced Cheddar, and thinly sliced apple
Herb Crusted Beef Tenderloin for Two
By lorik
Tie butcher’s twine around the exterior of the steaks to keep them intact while cooking
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- Salt and pepper
- 2 (6- to 8-ounce) center-cut filets mignons, 1 1/2 to 2 inches thick, trimmed
- 1/4 cup panko bread crumbs
Pork Chops with Apple Cider Glaze
By lorik
Season pork chops with salt and black pepper
- 6 (6 ounce) boneless center-cut pork chops
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 2 cups apple cider
- 1 teaspoon Dijon mustard
- 1 teaspoon minced rosemary
- 1 pinch red pepper flakes
Vegetarian Jambalaya
By lorik
Heat the olive oil in a large skillet over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves
- 3 carrots, cut into chunks
- 1 red onion, halved and cut into wedges
- 1 red bell pepper, cut into strips
- 1 tablespoon chopped fresh thyme
- 1 teaspoon hot smoked paprika
- Kosher salt and freshly ground pepper
- 1 1/4 cups converted white rice
- 1 15 -ounce can diced fire-roasted tomatoes
- 1 1/2 cups frozen black-eyed peas
- 8 ounces okra, trimmed and thinly sliced
Hot Sweet Potato Salad
By lorik
Makes 8 servings (4 cups) Total time: 40 minutes
- 1 1/2 lb. sweet potatoes, peeled and cut into 1-inch cubes (5 cups)
- 1 Tbsp. vegetable oil
- 1 Tbsp. sugar
- 1 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- 3 strips thick-sliced bacon, chopped
- 1/2 cup thinly sliced red onion
- 1/4 cup apple jelly
- 2 Tbsp. cider vinegar
- 1/4 cup chopped pecans, toasted
- 2 Tbsp. fresh lime juice
- 2 Tbsp. thinly sliced scallion greens
- Salt to taste
Grilled Teriyaki Chicken and Poached Eggs on Fried Rice
By lorik
This recipe was originally posted by Key Ingredient member Robert T
- 5 Boneless chicken thighs
- 1/2 cup Soy Sauce
- 1/2 cup sake
- 2/3 cup Mirin
- 3 Tbsp sugar
- Sliced scallions for garnish
- Poached egg recipe will follow
- Fried Rice recipe will follow
Kubaneh (Yemeni Pull-Apart Bread)
By lorik
Prepare a 9-inch springform cake pan by buttering it and placing it on a sheet tray
- For the bread:
- 2 tablespoons (30 grams) soft butter, plus 1/2 pound (226 grams) soft butter for greasing pan and shaping buns
- 1 cup (225 grams) water, room temperature
- 3 tablespoons (45 grams) fresh yeast, or 1 tablespoon (15 grams) instant yeast
- 3 1/3 cups (450 grams) all-purpose flour
- 1/2 cup (90 grams) sugar
- 1 tablespoon (15 grams) kosher salt
- 2 eggs
- 2 tablespoons nigella seeds (optional)
- For the tomato:
- 1 ripe tomato, coarsely grated
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
Braised Radishes with Shallots & Bacon
By lorik
Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron
- 1 tablespoon butter
- 2 slices bacon, diced
- 2 large shallots, finely sliced
- 1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
- 2 tablespoons balsamic vinegar
- 1/2 cup water
- 2/3 cup finely chopped Italian parsley
- Salt and freshly ground black pepper