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Recipes
Sriracha-Lime Corn Salad
By lorik
There are so many different ways to use this, here are a few examples: Make a taco with your favorite filling (st...
- 3 ears of corn, kernels sliced off of the cobs
- 1 red bell pepper, cored and minced so the pieces are about the same size as corn kernels
- 2 tablespoons olive oil (or, for a slightly richer iteration, 1 tablespoon olive oil plus 1 tablespoon butter)
- 1 1/2 to 2 tablespoons Sriracha
- 1/4 cup (packed) chopped parsley
- 1/4 cup (scant) crumbled Cotija cheese
- 1/2 lime, for squeezing
- salt and pepper, to taste
Various Flavored Fried Chicken Recipes
By lorik
Latin Fried Chicken: 1. FOR THE MARINADE: Combine salt, garlic, pepper, cumin, paprika, oregano, and lime zest and ...
- Latin Fried Chicken:
- Don’t let the chicken marinate any longer than 2 hours or it will toughen from the lime juice. Use a Dutch oven that holds 6 quarts or more.
- MARINADE:
- 2 tablespoons kosher salt
- 6 garlic cloves, chopped coarse
- 1 tablespoon pepper
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons grated lime zest plus 1/4 cup juice (2 limes)
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
- COATING:
- 1 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 1 tablespoon pepper
- 1 tablespoon granulated garlic
- 1 teaspoon baking powder
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 large egg whites, lightly beaten
- FRYING OIL:
- 3 quarts vegetable or peanut oil
- Garlic Fried Chicken:
- Use a Dutch oven that holds 6 quarts or more. Mince the garlic with a knife rather than with a garlic press.
- Chicken:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons granulated garlic
- 5 garlic cloves, minced
- Kosher salt and pepper
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
- 2 cups all-purpose flour
- 4 large egg whites
- 3 quarts peanut or vegetable oil
- Garlic Butter:
- 8 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 8 garlic cloves, minced
- 1 tablespoon water
- Honey Fried Chicken:
- BRINE:
- 1/2 cup salt
- 1/2 cup sugar
- 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- BATTER:
- 1 1/2 cups cornstarch
- 3/4 cup cold water
- 2 teaspoons pepper
- 1 teaspoon salt
- 3 quarts peanut or vegetable oil
- HONEY GLAZE:
- 3/4 cup honey
- 2 tablespoons hot sauce
Grilled Corn & Pepper Salad
By lorik
Preheat grill to medium high
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Fresh lime juice
- 2 Tbsp. minced fresh cilantro
- 1 Tbsp. minced lime zest
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 2 ears fresh corn on the cob, shucked of greens
- 1 red bell pepper, diced
- 2 Tbsp. crumbled queso fresco
Magic Chocolate Swirl Ice Cream
By lorik
Mix the chocolate only enough to swirl it; don't mix it in completely
- ICE CREAM:
- 1/2 cup sweetened condensed milk
- 3 tablespoons white chocolate chips
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- Pinch salt
- 1 1/4 cups heavy cream, chilled
- CHOCOLATE SWIRL:
- 2 ounces bittersweet chocolate, chopped fine
- 1/4 cup heavy cream
- 1 tablespoon light corn syrup
- 1 1/2 teaspoons vegetable oil
- 1/8 teaspoon salt
One Pan Chicken with Couscous and Carrots
By lorik
The chicken will crowd the skillet in step 2 but, if left undisturbed, will still brown well
- 8 (5- to 7-ounce) bone in chicken thighs, trimmed
- Salt and pepper
- 1 teaspoon vegetable oil
- 1 pound carrots, peeled and cut into 2-inch lengths, thin pieces halved lengthwise, thick pieces quartered lengthwise
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can chickpeas, rinsed
- 3/4 cup water
- 1 cup couscous
- 1/3 cup minced fresh parsley
- 2 tablespoons lemon juice, plus wedges for serving
French Baked Toast with Cream and Eggs (Oeufs au Plat Bressanne) Recipe | SAVEUR
By lorik
Set a rack in the middle of the oven and preheat to 375°
- 2 tbsp. softened unsalted butter, bacon fat, or duck fat
- 1 ⁄2 cup heavy cream
- Salt and freshly ground black pepper
- Two 1⁄2-inch thick slices good quality, day old white bread
- 1 clove garlic, halved
- 4 large eggs
- 2 tsp. chopped chives
Balsamic Marinated Flank Steak or Skirt Steak
By lorik
In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced
- Variation for 1 pound skirt steak:
- 2 garlic cloves, sliced
- 1 tablespoon rosemary leaves
- 1 tablespoon dried oregano
- 2 tablespoons whole-grain mustard
- 1/2 cup balsamic vinegar
- 1 cup extra-virgin olive oil, plus more for grilling
- Kosher salt
- Freshly ground pepper
- One 3-pound flank steak
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dark brown sugar
- 1 garlic clove, minced
- 1 pound skirt steak, trimmed and cut into 4 pieces Cooking spray
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
Honey-Miso Steak Marinade
By lorik
Whisk 1/4 cup white miso with 2 tablespoons water, 1 tablespoon honey and 1 teaspoon sesame oil
- 1/4 cup white miso
- 2 Tbsp water
- 1 Tbsp honey
- 1 tsp sesame oil
Icebox Chocolate Cheesecake
By lorik
Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, ...
- 70 Nabisco Famous Chocolate Wafers (from 2 packages)
- Three 8-ounce packages cream cheese, at room temperature
- 1 cup chocolate syrup, such as Hershey’s
Lemon-Spice Visiting Cake
By lorik
Center a rack in the oven, and preheat it to 350
- Butter and flour for the pan
- 1 1/2 cups (204 grams) all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1 1/4 cups (250 grams) sugar
- 1 large (or 2 small) lemons
- 4 large eggs, at room temperature
- 1/2 cup (120 ml.) heavy cream, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 5 1/2 tablespoons (77 grams) unsalted butter, melted and cooled
- 1/3 cup marmalade (for optional glaze)
- 1/2 teaspoon water (for optional glaze)