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Recipes
Mongolian Flank Steak
By lorik
Blend all ingredients except flank steak in a blender or food processor until smooth
- 1/4 cup hoisin sauce
- 1/4 cup chicken broth
- 2 Tbsp each rice vinegar, toasted sesame oil, and chopped garlic
- 1 Tbsp each brown sugar, soy sauce and chopped fresh ginger
- 1 tsp sriracha or chili garlic sauce
- 1 1/2 lb flank steak
- salt and pepper
Refried Beans
By lorik
1. Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bow...
- 1/2 cup low-sodium chicken broth
- 2 (15.5 ounces each) cans pinto beans, drained and rinsed
- 1 tablespoon vegetable oil
- 3 ounces salt pork, rind removed and diced very small
- 1 small onion, chopped fine (about 3/4 cup)
- 1 jalapeno chile, seeds and ribs removed, chile minced
- 1 poblano chile, seeds and ribs removed, chile chopped fine (about 1/4 cup)
- 1/4 teaspoon table salt
- 3 small cloves garlic, minced or pressed through garlic press (about 1 1/2 teaspoons)
- 1/2 teaspoon ground cumin
- 1 tablespoon minced fresh cilantro leaves
- 2 teaspoons fresh lime juice (optional)
Spicy Korean Pork Skewers
By lorik
In a large bowl combine the chili garlic sauce, soy sauce, ginger, sake, sesame oil and brown sugar and whisk to fo...
- 2 pounds boneless country-style pork ribs, cut into 1-inch cubes
- 1/2 cup chili garlic sauce,
- 1/4 cup soy sauce
- 2 inches fresh ginger root, skins removed and chopped (or substitute 2 teaspoons of ground ginger)
- 4 tablespoons filtered sake, or dry sherry (optional)
- 2 tablespoons sesame oil
- 3 tablespoons brown sugar
Homemade Ketchup
By lorik
You should yield about 4 cups of purée after you press the roasted tomatoes through the food mill
- ARRANGE:
- Makes 2 cups
- Total time: 1 3/4–2 hours + chilling
- 3 lb. beefsteak tomatoes, cored and chunked
- SWEAT:
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- ADD:
- 1/2 cup cider vinegar
- 1/3 cup packed dark brown sugar
- 1/8 tsp. cayenne pepper
- Pinch each of dry mustard, ground allspice, ground cloves, and ground ginger
- Salt and black pepper to taste
Lamb Biftekia with Anchovy, Sun-Dried Tomato and Mint
By lorik
Make sauce by combining all sauce ingredients
- For anchovy sauce:
- 3 olive oil-packed anchovy fillets
- 1 clove garlic
- 2 teaspoons sugar
- 2 teaspoons Bragg’s liquid aminos (you can use soy, I would suggest temari for this)
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- Juice of one lemon
- 2 tablespoons apple cider vinegar
- 2 tablespoons hot water
- 2 teaspoons capers
- 2 tablespoons oil-packed sundried tomatoes, chopped
- Lamb biftekia:
- 3/4 pound ground lamb
- 1/4 cup minced onion
- 1 clove garlic minced
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Pinch red pepper flakes
- 1 tablespoon fresh, chopped parsley
- 6 bamboo skewers
Thyme Roasted Carrots with Goat Cheese
By lorik
Preheat oven to 400. Peel the carrots and cut diagonally into thirds
- 2 pounds whole carrots
- 2 tablespoons olive oil
- 3 sprigs fresh thyme
- Salt
- Pepper
- 1/3 cup goat cheese, crumbled
Provençal Garlic Soup
By lorik
In a large saucepan, combine the water and garlic cloves, and bring to a boil over high heat
- 8 cups water
- 3/4 cup garlic cloves
- 1/4 cup extra-virgin olive oil
- 1/2 cup sliced white onion
- 1/3 cup sliced celery
- 1/3 cup sliced fennel
- 1/2 cup dry white wine
- 4 fresh thyme sprigs
- 1/2 teaspoon fresh rosemary leaves
- 1 bay leaf
- 5 cups chicken stock
- 2 1/4 cups heavy cream
- 1 slice coarse country-style bread, preferably day old, cut up
- 1 tablespoon salt
- 1 teaspoon freshly cracked white pepper
Grilled Cheese Egg in a Hole
By lorik
1. Start heating a non-stick pan on medium-low
- 2 slices soft bread, like white or potato
- 1 to 2 teaspoons mayonnaise
- 1 to 2 slices sharp white cheddar cheese or your favorite melty cheese
- 1 large egg
- Freshly ground pepper
- Sea Salt
Light Sauces for Chicken or Pork
By lorik
Spicy Mustard Sauce: Combine all ingredients in a small bowl or squeeze bottle
- Spicy Mustard Sauce:
- 3 Tbsp spicy Brown Mustard
- 1/4 cup ketchup
- 1 Tbsp mayonnaise
- 2 tsp steak sauce
- 2 tsp Worcestershire Sauce
- dash of hot sauce
- Tomato Garlic Cream:
- 1 Tbsp butter
- 3 garlic cloves, sliced
- 1 Tbsp white wine vinegar
- 2 Tbsp tomato paste
- 1 1/2 cup heavy cream
- 1/2 tsp kosher salt
- Yogurt Cilantro Oil:
- 1 bunch cilantro
- 3/4 cup olive oil
- 1 cup plain yogurt
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 grated garlic clove
- Juice of 1 lemon
- 1/4 tsp kosher salt
Wedge Salad
By lorik
Recipe from the Tasting Table Test Kitchen
- 1 cup canola oil
- 3 medium shallots, thinly sliced (2 cups)
- Kosher salt, to taste
- 1/2 cup buttermilk
- 1/2 cup crème fraîche
- 1/4 cup mayonnaise
- 1 teaspoon freshly ground coarse black pepper, plus more to taste
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 4 ounces mild blue cheese, crumbled
- 1 pint Sun Gold or cherry tomatoes, halved
- 1 head iceberg lettuce, outer leaves discarded and cut into 4 wedges
- 1/4 pound bacon, crisped and finely crumbled
- 2 tablespoons finely chopped chives
- 1/4 cup tarragon leaves
- 2 tablespoons olive oil