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Recipes
Stupid-Simple Roast Beef with Horseradish Cream
By lorik
Set a rack over a baking sheet
- 1 cup plus 1 tablespoon kosher salt
- One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
- 1 tablespoon freshly ground pepper, plus more for seasoning
- 1 cup sour cream
- 1/2 cup prepared horseradish
Smoked Baby Back Ribs
By lorik
Rub ribs generously, add onions, cover and refrigerate overnight
- 2-4 lbs ribs
- Al's Rub
- 1 large onion, coarsely chopped
- 1/4 cup flour
- 1 cup Barbeque sauce
- 1/4 cup honey
- 1 Tbsp. yellow mustard
Sage-Candied Walnuts
By lorik
In a medium pan, heat the butter over medium heat
- 2 tablespoons salted butter
- 1.5 tablespoons sage, finely chopped
- 5 cups walnuts
- 1 egg white, beaten until a little stiff
- 1 tablespoon maple syrup
- 1/4 cup light brown sugar
- 3/4 cup white sugar
- a generous sprinkling of sea salt
Peppermint-Chocolate Fudge
By lorik
Lightly butter the face of a candy thermometer and set aside
- Abbreviated version:
- 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
- 3-3/4 cups granulated sugar
- 1-1/2 cups heavy cream
- 3/4 cup crushed peppermint candy
- 4 oz. unsweetened chocolate, coarsely chopped
- 3 Tbs. light corn syrup
- 1 tsp. table salt
- Cooking spray, for spraying the foil
- 3 cups semisweet chocolate chips
- One 14-ounce can sweetened condensed milk
- Red and white peppermint candies, crushed, for topping
Carrot and Radicchio Salad
By lorik
Heat the oven to 375°F (190°C)
- Fig-Balsamic Vinaigrette:
- 2 pounds multicolored carrots, scrubbed and halved lengthwise
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1/4 cup water
- 1 medium to large head radicchio
- 1/2 cup pistachios, toasted and coarsely chopped
- 1/2 cup diced fresh figs or 2 large dried figs, stemmed
- 1/4 cup balsamic vinegar
- 2 tablespoons water
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 1 small shallot, minced
Muffin Tin Popovers
By lorik
Alex Guarnaschelli
- 1 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 2 eggs, room temperature
- 1 1/4 cups whole milk, room temperature
- 1 tablespoon lightly salted butter, melted, plus additional for greasing the molds
Smothered French Fries
By lorik
BAKE french fries as directed on package
- 1 lb. (1/2 of 2-lb. pkg.) frozen french fried potatoes
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup KRAFT Classic Ranch Dressing
- 2 cloves garlic, minced
- 1/4 cup ATHENOS Crumbled Blue Cheese
- 4 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled
- 2 green onions, sliced
Dirty Rice
By lorik
Recipe adapted from Isaac Toups, Toups' Meatery, New Orleans, Louisiana
- INGREDIENTS
- 4 tablespoons vegetable oil
- 1 pound ground brisket (or 1 pound of ground beef)
- 1 teaspoon salt
- 3 tablespoons flour, plus more as needed
- 3 cloves garlic, crushed
- 2 scallions, thinly sliced (plus more for garnish; optional)
- 1/2 cup brown ale (preferably Abita)
- 1/2 cup chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 3 cups cooked white rice (preferably Jazzmen)
- 1 to 2 tablespoons butter
Miso Soup with Turmeric and Tofu
By lorik
In a large saucepan, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1 medium fennel bulb, trimmed and quartered
- 1 large carrot, chopped
- 1 small yellow onion, quartered
- 4 garlic cloves, halved
- 1 tablespoon whole black peppercorns
- 2 teaspoons ground turmeric
- 3 tablespoons white miso
- Kosher salt
- 6 ounces firm tofu, cubed
- Minced chives, for garnish
Roasted Sweet Potato Hummus
By lorik
Peel and cube sweet potatoes
- For the Sweet Potatoes:
- 2 medium sweet potatoes
- 1 Tbsp olive oil
- 1 tsp garlic powder
- Salt and Pepper to taste
- For the Hummus:
- 1 can Garbanzo beans
- 1/2 cup olive oil
- 1/2 tsp sweet paprika