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Recipes
Korean Beef Tacos with Chicken Variation
By lorik
Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish
- Chicken Version from Food 52:
- 3 tablespoons soy sauce
- 2 tablespoons plus 2 teaspoons toasted sesame oil
- 1 tablespoon packed light brown sugar
- 3 cloves garlic, finely chopped
- 1 1 -pound skirt steak, cut crosswise into thirds
- Vegetable oil, for the grill pan
- 1 bunch scallions
- 1/3 cup mayonnaise
- 2 teaspoons gochujang (Korean chile paste) or Sriracha,
- plus more to taste
- 1 cup kimchi, cut into strips
- 1 firm pear, finely chopped
- 12 6 -inch corn tortillas
- 2 cups mixed Asian greens (2 ounces) or other lettuce
- The Chicken:
- 6 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons toasted sesame oil
- 2 cloves garlic
- 1 tablespoon flour
- Pinch black pepper
- 4 to 5 chicken thighs
- The Toppings and Assembly:
- 2 jalapeños, stemmed, seeded, and chopped
- 5 cloves garlic
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon honey
- 1 tablespoon lime juice
- 1 tablespoon white or rice vinegar
- 1 cup packed fresh cilantro leaves
- 1/4 cup Thai coconut milk
- Pinch salt
- 1 cup shredded cabbage, red or green
- 1 cup shredded carrots
- 1/4 cup rice vinegar
- 1 1/2 teaspoons sugar
- 1 lime, juiced
- 1/4 teaspoon ground ginger
- 2 tablespoons olive oil
- 1/2 large onion, cut in half, then sliced thinly
- 12 corn tortillas
Pecan Crusted Chicken Salad
By lorik
For the dressing, whisk together orange juice, lemon juice, olive ol, honey and Dijon, season with salt
- For the Dressing:
- 2/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- salt to taste
- For the Chicken & Salad:
- 1 1/2 fresh bread crumbs
- 3/4 cup pecan halves
- 2 Tbsp each lemon and orange zests
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1 1/4 lb boneless, skinless chicken breasts cut into strips
- 1/2 cup all purpose flour
- 3 eggs
- 1/4 cup milk or water
- 2 cups vegetable oil
- 4 oz thick sliced bacon, diced
- 1 bag fresh spinach (9 oz)
- 1/2 cup slivered red onion
- 4 hard cooked eggs, cut into wedges
Korean Triangle Steaks (Tri Tip)
By lorik
Preheat grill to medium-high
- FOR THE STEAKS, WHISK:
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. molasses
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. toasted sesame oil
- 2 tsp. chili garlic sauce
- 4 triangle steaks (4–5 oz. each)
Roasted Carrots with Sage and Walnuts
By lorik
Toast the walnuts in a dry skillet over medium heat until fragrant, shaking occasionally, about 5 minutes
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 2 (16-ounce) bags baby-cut carrots
- 1/3 cup walnuts, toasted and chopped
- 1 tablespoon finely chopped fresh sage
- Salt and pepper
Downunder Cheese Puffs
By lorik
These are not popovers and have nothing to do with bread
- 1 egg
- 1/2 cup milk
- 1 cup flour, sifted
- 2 teaspoons baking powder
- pinch salt
- pinch cayenne pepper
- 2 cups sharp cheese, grated
Chorizo Chilaquiles
By lorik
Recipe from the Tasting Table Test Kitchen
- For the Chipotle Chile Sauce:
- 1 dried ancho chile
- 1 1/2 cups boiling water
- 2 teaspoons canola oil
- 1 1/2 cups chopped yellow onion (1 medium onion)
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon chopped garlic (1 clove)
- 1 1/2 cups tomato sauce (one 14-ounce can)
- 1 chipotle chile in adobo
- 1 tablespoon chipotle chile in adobo sauce
- Water, as needed
- For the Pickled Red Onion:
- 1/3 cup thinly sliced red onion (1/2 small red onion)
- 2 tablespoons fresh lime juice (1 lime)
- Pinch kosher salt
- For the Chorizo Chilaquiles:
- 2 teaspoons canola oil
- 1/2 cup (3 1/2 ounces) fresh chorizo
- 1 large egg
- 3 cups chipotle chile sauce
- 4 cups thick tortilla chips, unsalted (from 8 tortillas)
- 1/4 cup crumbled queso fresco cheese
- 1/2 cup cilantro
- To Serve:
- Sour cream
- 1/2 avocado, sliced
- 1 lime, cut into wedges
- Variation from Cuisine at Home:
- 8 servings
- PULSE:
- 8 oz. ground pork
- 2 Tbsp. olive oil
- 1 Tbsp. smoked paprika
- 1 tsp. each granulated garlic and dried oregano
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- PURÉE:
- 1 jar purchased mild salsa (24 oz.)
- 1 chipotle in adobo sauce
- 1/2 cup low-sodium chicken broth
- 1 can black beans (15 oz.), drained and rinsed
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- LAYER:
- 6 oz. tortilla chips (8 cups)
- 8 oz. Monterey Jack cheese, shredded (2 cups)
- 8 oz. queso fresco, crumbled (2 cups)
- GARNISH:
- Sliced radishes
- Cilantro sprigs
Classic Swiss Fondue
By lorik
Rub sides and bottom of fondue pot with garlic
- 1 clove garlic, cut in half
- 2 cups light dry white wine (such as Riesling, Chablis or Traminer)
- 1/2 lb imported Swiss cheese (Emmenthaler), shredded or diced
- 1/2 lb Swiss Gruyere or Danish Samsoe, shredded or diced
- 1 Tbsp cornstarch
- 1 tsp dry mustard
- 3 Tbsp kirsch
- Fresh ground nutmeg and pepper
- 1 small loaf of French bread, cut into bite sized cubes and lightly toasted
Sweet and Spicy Short Rib Tacos
By lorik
Soak the ancho chiles in boiling water until softened, about 15 minutes
- 4 dried ancho chiles, stemmed, seeded, and ribs discarded
- 1 medium onion, quartered
- 3 garlic cloves, coarsely chopped
- 1/3 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 1/2 cups low-sodium beef broth
- 1 teaspoon salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 6 pounds beef short ribs
- 1 tablespoon vegetable oil
- Warm corn tortillas
- Mexican crema or sour cream
- 1/2 cup chopped fresh cilantro leaves
Sirloin Burgers au Poivre
By lorik
1. Adjust oven rack to middle position and heat oven to 325 degrees
- 1 1/2 pounds 90 percent lean ground sirloin
- Salt and cracked peppercorns
- 3 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- 1/2 cup chicken broth
- 1/4 cup dry red wine
- 1/2 cup heavy cream
- 2 tablespoons brandy
- 4 hamburger buns, toasted
Chicken Teriyaki Donburi
By lorik
Tip: Don’t use chicken breasts in place of the thighs
- 4 tablespoons sake, divided
- 1 tablespoon cornstarch
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 2 tablespoons grapeseed or other neutral oil, divided
- 1/2 cup mirin
- 1/4 cup soy sauce, plus more as needed
- 1 tablespoon finely grated fresh ginger
- 1/2 teaspoon ground black pepper
- 3 cups cooked Japanese-style short-grain rice
- 1 3-inch piece cucumber, cut into thin matchsticks (1/2 cup)
- 3 scallions, thinly sliced on bias
- 4 teaspoons sesame seeds, toasted