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Recipes
Yam Khai Dao (Fried egg salad)
By lorik
This Yam Khai Dao (Fried egg salad) is amazing! Call it salad or whatever you want, but make it right away!
- EGGS & DRESSING:
- 2 large eggs, room temperature
- 1/4 to 1/3 cups vegetable oil
- 1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
- 1 1/2 tablespoons Palm Sugar Simple Syrup (Don't worry; it's easy to make: food52.com/recipes/24661)
- 1 tablespoon Thai fish sauce
- 1 1/2 teaspoons garlic, sliced very thin
- 2 fresh Thai chiles, preferably green, thinly sliced
- SALAD:
- 1 cup torn green leaf lettuce (about 2-inch pieces), lightly packed
- 1/4 cup yellow onion, thinly sliced (cut with the grain)
- 1/4 cup long carrot strips (about 3-inch), sliced thin (about 1/8-inch)
- 1/4 cup Chinese celery, coarsely chopped (thin stems and leaves), lightly packed
- 1/4 cup cilantro, coarsely chopped (thin stems and leaves), lightly packed
Sweet Potatoes With Yogurt and Cilantro-Chile Sauce
By lorik
Heat the oven to 350 degrees
- 1/4 cup plus 1/3 cup extra-virgin olive oil, plus more for serving
- 1/2 tablespoon honey
- Juice of 2 limes
- Kosher salt, to taste
- Black pepper, to taste
- 2 1/4 pounds sweet potatoes, scrubbed and cut into 1-inch wedges
- 1/2 bunch cilantro, leaves only (1/2 ounce)
- 2 green chiles, seeded and chopped
- 2 garlic cloves, grated on a Microplane or minced
- 2 tablespoons sliced blanched almonds
- 1 tablespoon white wine vinegar
- 1 cup Greek yogurt
Chile-Spiced Skirt Steak Tacos
By lorik
In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle,...
- 2 teaspoons sweet paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon light brown sugar
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup plus 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 1 1/2 pounds skirt steak, cut into 5-inch strips
- 12 corn tortillas, warmed
- Pico de Gallo, Avocado Salsa and shredded cabbage, for serving
Herbed Goat Cheese Sauce
By lorik
Goes great with grilled chicken or over pasta
- 1 tablespoon extra virgin olive oil
- 3 tablespoons dry white wine
- 1 cup chicken broth
- 1 teaspoon fresh parsley
- 4 ounces herbed goat cheese
- salt and pepper, to taste
- 1 ⁄2 teaspoon garlic powder
Bacon Guacamole
By lorik
In a bowl, mash the avocado with a fork until it is nearly at your desired consistency
- Alton Brown's Guacamole:
- 3 large ripe Hass avocados, halved, pitted, and scooped out
- 3 strips bacon, cooked crisp and cut into 1/2 inch pieces
- 1/4 medium red onion, minced
- 1 teaspoon fresh lime juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground chipotle
- 1/4 teaspoon Kosher or sea salt
- Fresh cracked black pepper, to taste
- 1 medium tomato, seeded and diced
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 Tablespoon chopped cilantro
- 1 clove garlic, minced
- Guacamole with Charred Corn:
- 4 ears of corn
- Kosher salt
- 1/4 cup canola oil
- Freshly ground pepper
- 3 ripe avocados, peeled, pitted and diced
- 2 serrano chile peppers, seeded and finely diced
- 1 small red onion, finely diced
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- Variation from Tasting Table:
- Roasted Poblano and Pecan Guacamole:
- 1 poblano chile
- 4 ripe Hass avocados, halved and pitted
- 1 tablespoon fresh lime juice
- 1/2 cup diced sweet onion
- 1/4 cup chopped cilantro leaves
- 1 medium tomato, seeded and diced (optional)
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon ground cumin seeds, toasted
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup pecans, lightly toasted, chopped
Crispy Sichuan-Chili Chicken
By lorik
Tip: Don’t marinate the chicken longer than 30 minutes or it will be too salty
- Chili Oil:
- ⅓ cup soy sauce or tamari
- 3 tablespoons unseasoned rice vinegar
- 4 tablespoons white sugar, divided
- 2 large egg whites, lightly beaten
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 2 cups cornstarch
- ¼ cup Sichuan peppercorns, toasted and finely ground
- 2 teaspoons kosher salt
- 2 quarts peanut oil
- 8 scallions, thinly sliced
- 1 cup fresh cilantro leaves
- 6 tablespoons Sichuan chili oil, plus extra to serve
- 1 tablespoon Sichuan seasoning salt, plus extra to serve
- 1 cup peanut oil
- 1 ounce whole dried red Sichuan chilies (1 cup)
- 3 tablespoons Sichuan chili flakes
- 2 tablespoons Sichuan peppercorns
- Seasoning:
- 3 tablespoons Sichuan peppercorns, toasted and ground
- 2 teaspoons white sugar
- 1 teaspoon kosher salt
- In a small bowl, stir together all ingredients. Store in an airtight container for up to 1 month.
BEST CHARCOAL GRILL-SMOKED PORK CHOPS
By lorik
Buy chops of the same thickness so they will cook uniformly
- Sauce:
- 1/2 cup ketchup
- 1/4 cup molasses, light or mild
- 2 tablespoons grated onion (see note)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon brown sugar
- Chops:
- 2 cups wood chips, soaked in water at least 30 minutes (see note)
- 4 bone-in rib loin pork chops (12 ounces each), 1 1/2 inches thick (see note)
- 4 teaspoons kosher salt or 2 teaspoons table salt
- 2 teaspoons ground black pepper
- Disposable 13- by 9-inch aluminum cake pan
Chicken with Roasted Coriander in Coconut-Curry Sauce
By lorik
Chicken with roasted coriander in coconut-curry sauce with a yogurt mint sauce and cilantro chutney
- YOGURT WITH CUCUMBER MINT:
- 3 tablespoons whole coriander seeds
- 1/4 teaspoon fenugreek seeds
- 2 teaspoons whole black peppercorns
- 6 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 1 cinnamon stick (2-inches long)
- 3 1/2 pounds chicken pieces (from 1 whole chicken), skin removed, cut into small pieces
- 2 medium onions, cut into thin rings
- 5 cloves garlic, cut into thin slices
- 1 teaspoon peeled and finely grated fresh ginger (from a 1 1/2-inch piece)
- 1 tomato, finely chopped (3/4 cup)
- 1/2 teaspoon ground turmeric
- 1/2 to 1 teaspoon cayenne pepper
- Kosher salt
- 1 tablespoon fresh lemon juice
- 1 (14-ounce) can full-fat coconut milk, such as A Taste of Thai
- 2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, split lengthwise
- Plain Basmati Rice, for serving
- Yogurt with cucumber and mint, for serving
- Fresh cilantro chutney, for serving
- 1/2 teaspoon whole cumin seeds
- 1 (1-pint) container whole-milk yogurt (not Greek)
- Kosher salt and freshly ground black pepper
- 1 (5-inch) piece cucumber, peeled and coarsely grated
- 2 tablespoons fresh mint, finely chopped
- 1/2 teaspoon cayenne pepper
- CILANTRO CHUTNEY:
- 1/2 teaspoon whole cumin seeds
- Kosher salt and freshly ground black pepper
- 3 cups cilantro, coarsely chopped
- 1/2 to 1 fresh hot green chile, such as bird's-eye, Indian long, or serrano, coarsely chopped
- 1 1/2 tablespoons fresh lemon juice
- Freshly ground pepper
Short Rib Farrotto with Carrots and Parsnips
By lorik
In a medium saucepan, combine the beef broth with 1/2 cup of water and bring to a simmer over high heat
- 1 quart low-sodium beef broth
- 3 tablespoons extra-virgin olive oil
- 2 pounds well-trimmed boneless grass-fed beef short ribs, cut into 1/2-inch pieces
- Fine sea salt
- Pepper
- 2 thyme sprigs, plus 1 tablespoon finely chopped thyme
- 2 garlic cloves, crushed
- 8 cipollini onions (3/4 pound), peeled and quartered
- 1 large carrot, cut into 1/2-inch pieces
- 1 large parsnip, cut into 1/2-inch pieces
- 1 1/2 cups (9 ounces) unpearled farro
- 1 cup dry red wine
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
No Bake Espresso Mud Pie
By lorik
1. Make the crust: In a food processor, pulse the Oreos® into fine crumbs
- For the Crust:
- One 14.3-ounce package Oreos®
- 1 stick unsalted butter, melted
- For the Dark Chocolate Ganache:
- 12 ounces semisweet chocolate chips
- 1 1/4 cups heavy cream
- 1 tablespoon instant espresso
- 1 teaspoon kosher salt
- For the Milk Chocolate Ganache:
- 12 ounces milk chocolate chips
- 3/4 cup heavy cream
- 1 teaspoon kosher salt
- 1 vanilla bean, seeds scraped
- For the Espresso Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1 teaspoon instant espresso
- Pinch kosher salt
- For the Garnish:
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon instant espresso
- Chocolate-covered espresso beans