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Recipes
Crispy Pan-Seared Fish with Piquillo Pepper Sauce
By lorik
This recipe works well with any skin-on, 1- to 1½-inch-thick firm whitefish fillets
- Fish:
- 4 (6- to 8-ounce) skin-on white fish fillets, 1 to 1 1/2 inches thick
- Kosher salt
- 1 1/2 teaspoons sugar
- 2 tablespoons vegetable oil
- 2 tablespoons finely chopped fresh parsley
- Sauce:
- 1 medium vine-ripened tomato, cored and quartered
- 2 ounces jarred piquillo peppers, drained
- 1/4 cup panko bread crumbs
- 2 teaspoons sherry vinegar
- 1 garlic clove, peeled
- Kosher salt
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 cup extra-virgin olive oil
Homemade Creme Fraiche
By lorik
You'll want to seek out a good quality heavy cream that is pasteurized, not ultra-pasteurized
- 1 cup heavy cream
- 2 tablespoons buttermilk
Cola-Marinated Flank Steak Chilaquiles
By lorik
Serves 4-6
- 4 cups cola, preferably made with cane sugar
- 2 teaspoons jarred Thai green curry paste
- 2 Fresno chiles or jalapeños, thinly sliced crosswise
- One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks
- 1 tablespoon canola oil, plus more for brushing
- Kosher salt
- Freshly ground black pepper
- One 16-ounce jar salsa verde
- 8 ounces Fritos
- 1/2 cup chopped cilantro
- 2 Hass avocados, diced
- 3 tablespoons freshly grated Cotija cheese
- Lime wedges, for serving
Hash Brown Frittata
By lorik
To remove the moisture from the potatoes, squeeze them in a clean dish towel
- 12 large eggs
- 1/3 cup whole milk
- Salt and pepper
- 8 ounces asparagus, trimmed and cut into 1/4-inch pieces
- 1/4 cup minced fresh chives
- 3 tablespoons unsalted butter
- 1 pound Yukon Gold potatoes, unpeeled, shredded and squeezed dry
- 4 ounces Gruyère cheese, shredded (1 cup)
Hickory Smoked Bologna
By lorik
Cut slits in top of the Bologna roll to allow proper seasoning
- Whole or Half Beef Bologna (3-6lbs)
- Brown Sugar
- Mustard
- Soy Sauce
Goat Cheese Cheesecake with Spiced Wafer Crust
By lorik
Ann Burrell
- 6 tablespoons unsalted butter, melted, plus more for the pan
- 2 cups vanilla wafer crumbs, such as Nilla
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 grates of fresh nutmeg
- Pinch kosher salt
- Two 8-ounce packages cream cheese, at room temperature
- One 12-ounce log goat cheese
- 1 1/2 cups sour cream sour cream
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
Coconut Red Curry with Tofu
By lorik
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger...
- 14 ounces extra-firm tofu
- 1 tablespoon peanut or safflower oil
- 1-inch ginger root, peeled and minced
- 2 shallots or 1 small onion, minced
- 2 garlic cloves, minced
- 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
- 2 tablespoons chopped cilantro stems
- 8 ounces cremini mushrooms, quartered
- 1/2 teaspoon sea salt, more to taste
- 3 tablespoons prepared red curry paste
- 1 cup unsweetened coconut milk
- 2 teaspoons Asian fish sauce
- Zest and juice of 1 lime
- 1 cup snow peas
- Basil and/or cilantro leaves, for garnish
- Brown or white rice, for serving
Easy Kitchen Hacks
By lorik
Make Hard-Cooked Eggs a Cinch to Peel Instead of boiling the traditional way, steam up to a dozen eggs in a steame...
- From Cooking Light Magazine
Microwave-Fried Herbs
By lorik
1. Stretch plastic wrap tightly over plate with slightly raised rim to create flat surface
- From Cooks Illustrated
Beef-and-Lamb Shepherd's Pie
By lorik
Preheat the oven to 400 degrees F
- 2 pounds russet potatoes, peeled and quartered
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 leeks (white and light green parts only), halved lengthwise, sliced 1/2 inch thick and rinsed well
- 12 ounces ground beef
- 12 ounces ground lamb
- Freshly ground pepper
- 2 large carrots, diced
- 2 cloves garlic, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons tomato paste
- 3/4 cup Irish stout (such as Guinness)
- 1 1/4 cups low-sodium beef broth
- 1 cup frozen peas
- 4 tablespoons unsalted butter
- 2/3 cup half-and-half
- 1 cup grated cheddar cheese (about 4 ounces)