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Recipes
Michael Symon's Beef Jerky
By lorik
Slice the beef with the grain into strips about 1 inch thick by 3 inches long
- 2 pounds beef eye of round, trimmed of all fat
- 1 1/2 tablespoons kosher salt
- 2 teaspoons sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
Mojo-Marinated Pork Shoulder
By lorik
*See recipe for Mojo Pork Cubanos In a bowl, whisk together all of the ingredients except salt, pepper and the por...
- 3/4 cup extra-virgin olive oil
- 1 cup lightly packed cilantro, finely chopped
- 1 tablespoon finely grated orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon minced oregano
- 2 teaspoons ground cumin
- Kosher salt
- Pepper
- 3 1/2 pounds boneless pork shoulder, in one piece
Rosemary Turkey Breast with Mashed Potatoes & Cranberry Gravy
By lorik
Bone in turkey breasts are often sold frozen
- 2 1/2 lbs russet potatoes, peeled and quartered (5-6 potatoes)
- 6 cloves of garlic
- 1 Tbsp minced fresh rosemary
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 4 Tbsp oil, divided
- 4-5 lb bone in turkey breast, or 2 breast halves (2-2 1/2 each)
- 4 cups low sodium chicken broth
- 1/2 cup half and half
- 1 tsp minced fresh rosemary
- 1 cup dried cranberries
- 1/4 cup all purpose flour
- 1/4 cup cold water or broth
- Salt and pepper to taste
Icebox Butterhorns
By lorik
In a small bowl, dissolve yeast in warm water
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups warm milk (110° to 115°)
- 3/4 cup butter, melted
- 1/2 cup sugar
- 1 egg
- 1 teaspoon salt
- 6-1/2 cups all-purpose flour
- Additional melted butter
Bacon-Roasted Roots with Rosemary Honey
By lorik
Recipe adapted from Vivian Howard, Chef & the Farmer, Kinston, North Carolina
- For the Rosemary Honey:
- 1/2 cup honey
- 1/4 cup cider vinegar
- 1 Tbsp Soy Sauce
- 2 sprigs rosemary
- 1/4 teaspoon crushed red pepper flakes
- For the Roasted Root Vegetables:
- 5 cups root vegetables (such as turnips, beets, rutabagas, carrots and celery root), diced into 1/2-inch cubes
- 1 1/2 cups slab bacon, diced into 1/2-inch cubes
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- Kosher salt and ground black pepper, to taste
Panko-Coated Chicken Schnitzel
By lorik
Set the flour, eggs and panko in three separate shallow bowls
- 1 cup flour
- 3 eggs, beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Salt and freshly ground pepper
- 1/4 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
Persian Style Rice
By lorik
We prefer the nutty flavor and texture of basmati rice, but Texmati or another long-grain rice will work
- 2 cups basmati rice
- Salt
- 1 tablespoon plus 1/4 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1 1/2 teaspoons cumin seeds
- 2 tablespoons unsalted butter, cut into 8 cubes
- 1/4 cup minced fresh parsley
Couscous Salad with Cucumber, Red Onion & Herbs
By lorik
Put the couscous in a large bowl and pour the boiling water over it
- Serves 4 to 6
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 cup loosely packed cilantro, finely chopped
- 1 cup loosely packed Italian parsley, finely chopped
- 1/2 English cucumber, cut lengthwise and very thinly sliced
- 1/2 red onion, cut in half and shaved extremely thin
- 1 lemon, zested and juiced, about 3 tablespoons
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey or agave syrup, warmed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 tablespoon toasted pine nuts
- 3 ounces feta cheese, optional
- Salt and pepper to taste
Fresh Mint Chip Gelato
By lorik
In a large heavy saucepan, stir the sugar and cornstarch to blend
- 1 cup sugar
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 2 cups whole milk
- 6 fresh mint sprigs
- 4 ounces bittersweet chocolate (70% cacao), chopped
Lemon Soufflé with Rhubarb-Vanilla Compote
By lorik
Make the rhubarb-vanilla compote: In a 2-quart saucepan, bring the wine to a boil and reduce by half, about 7 minu...
- For the rhubarb-vanilla compote:
- 1-1/2 cups white wine or Champagne
- 1/3 cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 3 medium stalks rhubarb, cut into 1/2-inch dice (about 1-1/2 cups)
- 1 tsp. fresh lemon juice; more to taste
- For the souffles:
- 1 oz. (2 Tbs.) unsalted butter, softened; more for the ramekins
- 1/2 cup granulated sugar; more for the ramekins
- 6 large egg yolks
- 2-1/2 Tbs. all-purpose flour
- 2 large lemons, grated to yield 2 Tbs. zest and squeezed to yield 1/3 cup juice
- 1 cup whole milk
- 8 large egg whites
- Confectioners’ sugar