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Recipes
Chile Roasted Chicken and Sweet Potatoes with Cilantro Rice
By lorik
Preheat oven to 400° F
- 2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch pieces
- 1 pound boneless, skinless chicken thighs (about 4 thighs)
- 1/2 medium red onion, roughly chopped into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1 teaspoon ancho chile powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/4 teaspoon salt, divided
- 2 cups loosely-packed cilantro
- 3 scallions, roughly chopped
- 2 garlic cloves
- 4 tablespoons fresh lime juice (from about 2 limes), divided
- 1 jalapeño pepper, roughly chopped and seeded if less heat is desired
- 1 cup uncooked white rice
- One ounce 14 1/2-ounce can chicken broth (or homemade broth)
- 1/2 cup sour cream
Three-Cheese-and-Herb Frittata Sandwiches
By lorik
Preheat the oven to 475°
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 small onions, finely chopped
- 1/2 teaspoon finely chopped thyme
- Pinch of crushed red pepper
- 1 bay leaf
- Kosher salt
- Freshly ground pepper
- 10 large eggs
- 4 ounces fresh goat cheese, crumbled
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/3 cup finely chopped parsley
- 1/3 cup finely chopped chives
- 3 ounces Gruyère cheese, shredded (1 cup)
- 3 cups baby arugula
- 1 1/2 tablespoons red wine vinegar
- 6 Homemade Bagels or store-bought bagels, split and lightly toasted
- Softened butter, for brushing
- 2 medium tomatoes, thinly sliced
- 12 thin slices of prosciutto (6 ounces)
- 12 large basil leaves, torn
How to Make Burrata Cheese
By lorik
Yields 2 Burrata Balls 8-9 ounces each
- 2 2 2 tsp. citric acid
- Spring water, as needed
- 1 1 1 gallon whole milk, preferably homogenized and pasteurized, but not ultrapasteurized
- 1/2 1/2 1/2 tablet rennet
- 1/2 1/2 1/2 cup heavy cream; more as needed
- Kosher salt
Roasted Garlic Soup with Asiago Crostini
By lorik
Courtesy of Guy Fieri
- For the soup:
- 6 large heads garlic
- Extra-virgin olive oil, for drizzling
- Salt and freshly cracked black pepper
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 tablespoon dried Italian seasoning
- 1/4 cup heavy cream
- Chopped fresh parsley, for topping
- For the crostini:
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, minced
- Freshly ground pepper
- 1/2 teaspoon hot Hungarian paprika
- 1/2 teaspoon dried oregano, crushed
- 1 sourdough baguette, sliced 1 inch thick on the diagonal
- 1/2 cup shredded asiago cheese
Crispy Fried Chicken Tacos
By lorik
First, prepare the pico. Combine the diced tomatoes, red onion, and cilantro in a bowl
- Chicken:
- 2 pounds chicken breasts
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon cayenne
- 1/4 teaspoons garlic powder
- 2 eggs, beaten
- Canola oil, for frying
- Pico de Gallo:
- 1 1/2 cups Roma (plum) tomatoes, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, finely chopped
- 1 jalapeno, finely diced
- 1 tablespoon fresh squeezed lime juice
- 1/2 teaspoon kosher salt
- Whipped Avocado:
- 2 avocados, peeled & pitted
- 1/4 cup lime juice
- 1/4 cup red onion, finely diced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- To serve:
- 10 - 12 corn tortillas
- 1/2 cup sour cream
- 1 - 2 sliced jalapeños
- 1 - 2 finely sliced radishes
- Fresh cilantro and lime, to serve
Bourbon-Chile Barbecue Sauce
By lorik
Directions 1. In a medium saucepan, melt the butter over medium-high heat
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/2 small yellow onion, minced
- 1 red Thai chile—stemmed, seeded and minced
- 2/3 cup ketchup
- 1/4 cup dark brown sugar
- 1/4 cup bourbon
- 2 tablespoons apple cider vinegar
- 2 tablespoons peach preserves
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper, to taste
Milkshakes
By lorik
Our favorite vanilla ice cream is Ben & Jerry’s Vanilla
- Vanilla Milkshake:
- 4 cups vanilla ice cream
- 1/2 cup milk
- Pinch salt
- Coffee Milkshake:
- 24 ounces (4 cups) vanilla ice cream
- 1/2 cup milk
- 2 teaspoons instant espresso powder
- Pinch salt
- Salted Caramel Milkshake:
- 24 ounces (4 cups) vanilla ice cream
- 1/2 cup milk
- 1/4 cup caramel sauce or topping
- 1/4 teaspoon salt
- Strawberry Milkshake:
- 12 ounces (2 cups) vanilla ice cream
- 1 pound (3 1/2 cups) frozen strawberries, thawed
- 1/4 cup milk
- Pinch salt
- Chocolate Milkshake:
- 12 ounces (2 cups) vanilla ice cream
- 1/2 cup milk
- 1/4 cup malted milk powder
- 2 Tablespoon unsweetened cocoa powder
- pinch of salt
Mojo Pork with Sweet Plantains
By lorik
Preheat the broiler. Puree the cilantro, mint, orange juice, lime juice, garlic, jalapeno, cumin, 1 teaspoon salt a...
- 1 cup fresh cilantro, plus more for topping
- 1/2 cup fresh mint
- 3/4 cup orange juice
- Juice of 2 limes (about 1/4 cup), plus wedges for serving
- 5 cloves garlic
- 1/2 jalapeno pepper, roughly chopped (remove seeds for less heat)
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 4 bone-in center-cut pork chops (about 6 ounces each)
- 1/2 cup long-grain white rice
- 1 15 -ounce can kidney beans, drained and rinsed
- 1 ripe yellow plantain, halved lengthwise then crosswise through the peel
Monte Cristo Strata
By lorik
Preheat the oven to 375° and butter a 9-by-13-inch glass or ceramic baking dish
- Softened butter
- One 1 1/4-pound loaf bakery white bread—crusts removed, bread sliced (about 18 slices)
- 1/4 cup grainy mustard
- 1 pound thinly sliced Virginia ham
- 2 tablespoons chopped tarragon, plus more for garnish
- 3/4 pound Gruyère cheese, coarsely shredded (3 cups)
- 3 cups milk
- 4 large eggs
- Freshly ground black pepper
Warm French Lentil Salad with Bacon & Herbs
By lorik
Wash and rinse the lentils
- For the dressing:
- 1 cup green or French lentils
- 2 cups low-sodium or homemade chicken broth
- 1/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 4 ounces bacon (about 4 thick-cut slices), cut into small pieces
- 2 large shallots, cut in half and thinly sliced
- 4 cloves garlic, minced
- 2 large sprigs rosemary, leaves stripped and minced
- 3 large leaves sage, minced
- 2 tablespoons capers, roughly chopped
- 1/2 cup Italian parsley leaves, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoons Dijon mustard
- 1/2 tablespoon balsamic vinegar