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Recipes
Balsamic Braised Short Ribs
By lorik
Season each rib with 1½ teaspoons of the salt and ½ teaspoon of the pepper
- 4 (1-pound) bone-in short ribs, cut between the bones into 2-rib sections (8 ribs total)
- 5 tablespoons salt
- 4 teaspoons freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
- 3 celery stalks, cut into 2-inch pieces
- 4 large carrots, peeled and cut into 2-inch pieces
- 2 large yellow onions, roughly diced
- 2 tablespoons tomato paste (preferably Italian)
- 5 pitted prunes
- 3 lemon peel strips (from about 1⁄2 lemon)
- 4 thyme sprigs
- 1 head garlic, sliced crosswise
- 3 cups homemade stock or other high-quality stock
- 2 cups red wine
- 1/2 cup 10-year aged balsamic vinegar
One Pan Steak with Sweet Potatoes and Scallions
By lorik
Don’t be afraid to use all of the coffee rub on the steak
- 1 1/2 pounds sweet potatoes, unpeeled, cut lengthwise into 1-inch wedges
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 16 scallions, trimmed
- 2 tablespoons packed dark brown sugar
- 1 tablespoon finely ground coffee
- 1 tablespoon chili powder
- 2 (1-pound) boneless strip steaks, 1 1/2 to 1 3/4 inches thick
- 10 radishes, trimmed and sliced thin
- 1 tablespoon lime juice, plus lime wedges for serving
Slow Roasted Pork Carnitas
By lorik
Makes 1 3/4 to 2 pounds finished carnitas
- 4 pounds bone-in pork shoulder roast, cut into 1 1/2- to 2-inch slabs
- Salt
Throwdown's Green Chile Cheeseburgers
By lorik
For the Queso: Melt the butter in a small saucepan over medium heat
- Queso Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces Chihuahua or Monterey jack cheese, coarsely grated
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- Green Chile Relish:
- 1 medium poblano chile, roasted, peeled, seeded and thinly sliced
- 2 Hatch chiles, roasted, peeled, seeded and thinly sliced
- 1 serrano chile, roasted, peeled, seeded and thinly sliced
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper
- Pickled Red Onions:
- 1 1/2 cups red wine vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 medium red onion, peeled, halved and thinly sliced
- Burgers:
- 1 tablespoon canola oil
- 1 1/2 pounds ground beef
- Kosher salt and freshly ground black pepper
- 4 hamburger buns, split and lightly toasted
- 12 blue or yellow corn tortilla chips, coarsely crushed
Salade Lyonnaise with Poached Egg
By lorik
Mesclun mix can be substituted for the dandelion greens and mâche
- 4 slices high-quality white sandwich bread
- 1 tablespoon olive oil
- Table salt
- Ground black pepper
- 6 ounces frisée (about 2 small heads)
- 3 ounces (3 cups) dandelion greens
- 3 ounces (3 cups) mâche
- 4 slices thick-cut bacon
- 1 shallot
- 1/3 cup red wine vinegar
- 1 tablespoon Dijon mustard or whole-grain mustard
- 1/3 cup olive oil
- Table salt
- 1 tablespoon distilled white vinegar
- 6 large eggs
French Peppercorn Steak
By lorik
Place the peppercorns on a cutting board and crush them with the bottom of a heavy pan (place the pan over the pepp...
- 1 1/2 tablespoons whole black peppercorns
- 2 (8 ounce) New York steaks, 1 1/2 - 2 inches thick
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 garlic cloves, thickly sliced
- 3 tablespoons finely chopped shallots or white onion
- 2 tablespoons chopped fresh Italian parsley
- 1/4 cup brandy
- 1/2 cup Beef Stock
- 1 teaspoon soft butter mixed with 1 teaspoon flour
Grilled Sweet Potato Salad
By lorik
Buy medium-size sweet potatoes, 2 to 3 inches in diameter, because they’ll fit neatly in the disposable aluminum ...
- 1 small red onion, sliced into 1/2-inch-thick rounds
- 3 tablespoons lime juice (2 limes), plus lime wedges for serving
- 2 tablespoons honey
- 1 teaspoon minced canned chipotle chile in adobo sauce
- 1/2 teaspoon ground cumin
- Salt and pepper
- 1/3 cup vegetable oil
- 2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch-thick rounds
- 1 (13 by 9-inch) (13 by 9-inch) disposable aluminum pan
- 2 ounces feta cheese, crumbled (1/2 cup)
- 3 scallions, sliced thin on bias
- 1/4 cup coarsely chopped fresh cilantro
Chef John's Monte Cristo Benedict
By lorik
Preheat oven to 375 degrees F (190 degrees C)
- 2 large eggs
- 1/4 cup heavy whipping cream
- 1 tablespoon white sugar
- 1 pinch salt
- 1 pinch cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 thick slices day-old French bread
- 1 tablespoon butter
- 8 thin slices cooked ham
- 4 slices Cheddar cheese
- 4 slices Havarti cheese
- 8 poached eggs
- 2 teaspoons chopped fresh chives, or to taste
- 1 pinch kosher salt, or to taste
- 1 pinch cayenne pepper, or to taste
Hot Tamale Pie
By lorik
Preheat the oven to 350 degrees F (175 degrees C)
- cooking spray
- 1 pound ground beef
- 1 envelope taco seasoning
- 1 cup diced poblano peppers
- 1/2 teaspoon salt
- 1/2 (16 ounce) jar salsa or 1 can Ro-Tel tomato & Peppers
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground dried chipotle pepper
- 1 (8.5 ounce) box dry corn muffin mix (such as Jiffy®)
- 1 egg
- 1/3 cup milk
- 2 ounces shredded Cheddar cheese, divided
- 2 ounces shredded Monterey Jack cheese, divided
- 4 ounces frozen corn, thawed
Shirley Corriher's Touch of Grace Biscuits
By lorik
Preheat the oven to 425 degrees F, and arrange a shelf slightly below the center of the oven
- Makes 12 to 14 medium biscuits
- Butter for greasing, or nonstick cooking spray
- 2 cups (9 ounces/255 g) spooned and leveled self-rising flour (preferably low-protein Southern U.S. flour like White Lily)
- 1/4 cup sugar (or less, if you prefer your biscuits less sweet)
- 1/2 teaspoon salt
- 1/4 cup shortening
- 2/3 cup heavy cream
- 1 cup buttermilk, or enough for dough to resemble cottage cheese (if you are not using low-protein flour, it will take more than 1 cup)
- 1 cup plain all-purpose flour, for shaping
- 3 tablespoons unsalted butter, melted, for brushing