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Recipes
Creamy Balsamic Vinaigrette
By lorik
Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender ...
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons mayonnaise
- 2 tablespoons water
- 2 cloves garlic, pressed
- 1 teaspoon Dijon mustard
- 1 teaspoon brown sugar
- salt and ground black pepper to taste
Grilled Flatbread Stuffed with Curried Potatoes, Chickpeas and Spinach
By lorik
Take your love for flatbread and curry to the next level with this recipe for Grilled Flatbread Stuffed with Currie...
- FLATBREAD
- 2 cups warm water
- 2 teaspoons yeast
- 4 1/2 to 5 cups all-purpose flour
- 2 teaspoons salt
- CURRY
- 1 onion, diced small
- 1 pound red potatoes (4-5 egg sized potatoes), diced
- 3 to 4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated on a microplane
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1/4 teaspoon cayenne, optional
- 2 to 3 teaspoons salt
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 10 ounces baby spinach
How to Defrost a Steak in 5 Minutes
By lorik
① Turn one pot upside down and place the steak on top
- All you need are two metal pots, water and your favorite cut of steak.
Reduced Fat Chicken and Cheese Enchiladas
By lorik
Microwaving the tortillas makes them more pliable for rolling
- 1 onion, chopped fine (1 cup)
- 1 teaspoon vegetable oil
- Salt and pepper
- 1 tablespoon minced canned chipotle chile in adobo sauce plus 1 teaspoon adobo sauce
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 (15-ounce) can tomato sauce
- 1 cup water
- 1 pound boneless, skinless chicken breasts, trimmed
- 8 ounces 50 percent light cheddar cheese, shredded (2 cups)
- 1/2 cup minced fresh cilantro
- 12 (6-inch) corn tortillas
Steamed Pork Belly Dumplings with Brown Butter
By lorik
These manti or steamed pork dumplings are sure to be a hit with family and friends at your next dinner party or cel...
- 1 large egg, lightly beaten
- 3 cups "00" pasta flour, plus more for dusting
- 8 ounces pork belly, skin removed, finely chopped, about 1 cup
- 1 medium yellow onion, finely chopped
- Kosher salt and freshly ground black pepper
- 8 tablespoons unsalted butter, cut into 20 small pieces
- vegetable oil, for frying
- cilantro leaves, to garnish
CC Smoked Roast Beef
By lorik
If using a charcoal grill, this recipe calls for lighting two fires; the first to slow smoke the meat, and the seco...
- 2 Tbsp ketchup
- 4 tsp salt
- 2 tsp pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1 (4 pound) eye round roast, trimmed
- 1 cup wood chips
- 2 tsp vegetable oil
Caribbean Rice
By lorik
Purée cilantro, zest, lime juice, garlic, oil, and chile in a food processor
- PURÉE:
- 1 bunch fresh cilantro Minced zest and juice of 1 large lime
- 1 Tbsp. chopped fresh garlic
- 1 Tbsp. olive oil
- 1 Fresno chile or jalapeño, seeded and chopped
- COOK:
- 1 cup dry converted long-grain rice
- 2 1⁄4 cups water
Ricotta-Filled Handkerchief Pasta with Pesto and Marinara
By lorik
Make the pasta In a medium bowl, whisk the 00 flour and the 1/2 cup of semolina flour with the salt
- Pasta:
- 1 1/2 cups (8 ounces) 00 flour (see Note)
- 1/2 cup durum semolina flour, plus more for dusting
- 1 teaspoon kosher salt
- 10 large egg yolks
- 1 tablespoon extra-virgin olive oil
- Pesto:
- 1 1/4 cups blanched almonds
- 4 garlic cloves
- 2 1/4 cups extra-virgin olive oil
- 4 cups basil leaves
- 2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
- 1 1/4 cups freshly grated Pecorino Romano cheese, plus more for garnish
- 1/3 cup mascarpone cheese
- Kosher salt
- Marinara:
- Two 28-ounce cans whole peeled San Marzano tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- Pinch of sugar
- Kosher salt
- 2 cups fresh ricotta cheese (1 pound)
Corn Soup with Queso
By lorik
In a soup pot set over medium-high heat, melt the butter with the oil
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1/2 cup white onion finely chopped
- 1 to 2 serrano or jalapeño chiles stemmed and finely chopped
- 4 cups fresh corn kernels from 5 to 6 ears of corn or substitute with thawed from frozen
- 1/2 teaspoon kosher or coarse sea salt
- 1/4 cup fresh epazote leaves chopped, or substitute with cilantro
- 8 cups chicken broth
- 1 cup diced queso fresco
Bacon-Wrapped Filets
By lorik
Preheat grill to medium-high
- FOR THE COMPOUND BUTTER, MASH:
- 4 Tbsp. unsalted butter, softened
- 2 Tbsp. crumbled blue cheese
- 1 Tbsp. minced fresh parsley
- 1 tsp. minced lemon zest
- 1 ⁄2 tsp. kosher salt
- FOR THE FILETS, SLICE:
- 1 1⁄2 lb. beef tenderloin
- WRAP:
- 4 strips bacon
- Olive oil
- Salt and black pepper