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Recipes
Alton Brown's Soft Pretzels
By lorik
Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on...
- 1 1/2 cups warm water, 110-115 degrees F
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 envelope active dry yeast
- 22 ounces all-purpose flour
- 2 ounces unsalted butter, melted
- Vegetable oil, for the bowl and pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten with 1 tablespoon water
- Pretzel salt
Epiran Feta Tart (Alevropita)
By lorik
Heat oven to 500°. Put an 18" x 13" x 1" rimmed baking sheet into oven for 10 minutes
- 6 tbsp. extra-virgin olive oil
- 2 tsp. vodka
- 1 egg
- 1 1⁄4 cups flour, sifted
- 1 ⁄4 tsp. kosher salt
- 1 ⁄8 tsp. baking powder
- 10 oz. feta, crumbled
- 2 tbsp. unsalted butter, softened
Pureed Parsnip and Cardamom Soup with Caramelized Shallots
By lorik
Peel parsnips and remove tough woody core
- 4 to 5 parsnips, around 1 1/2 pounds
- 1 tablespoon olive oil, plus more to drizzle
- 1 medium yellow onion
- 2 cups low-sodium vegetable broth
- 1/2 cup almond milk
- Salt and pepper, to taste
- 2 teaspoons ground cardamom
- 2 shallots, thinly sliced
- 1 teaspoon maple syrup
Charred Corn Salsa
By lorik
Corn salsa is perfect on salads, topped on grilled chicken or salmon, and even served with chips
- 4 medium ears corn, husks removed
- 1 pint red and/or yellow cherry tomatoes, quartered
- 1 small red onion, finely chopped
- 1 jalapeño pepper, very finely chopped
- Juice of 1 medium lime
- 1/2 cup coarsely chopped fresh cilantro
- Salt
Potato Chorizo Sopes
By lorik
1. Make the chorizo. In a large bowl, mix together the pork, adobo, salt and paprika
- For the chorizo:
- 1 1/2 pounds coarsely-ground pork
- 1 1/4 cup New Red Chile Adobo
- 1/2 teaspoon salt
- 1/4 cup paprika
- For the sopes:
- 1 pound (2 cups) fresh smooth-ground corn masa for tortillas OR 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons water
- Salt
- For finishing the sopes:
- 2 medium (about 8 ounces total) red-skin boiling or smallish Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 small white onion, finely chopped
- Vegetable oil for greasing the griddle or skillet, plus more for brushing on the sopes
- Crumbled queso añejo, for serving
- Cilantro leaves, for serving
- Tomatillo salsa, for serving
Grilled Turkey and Cheddar Sandwiches with Mango Chutney
By lorik
Tip: If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet
- 2 cups grated sharp Cheddar
- 1/4 cup finely chopped fresh cilantro
- 1/2 cup Major Grey’s mango chutney
- 4 naan breads
- 12 oz. sliced turkey breast
- 1 Tbs. unsalted butter, melted
- 1/8 tsp. ground cumin
Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream
By lorik
Sprinkle chicken breasts on both sides with salt and pepper
- 4 skinless, boneless chicken breasts
- Salt to taste
- Freshly ground pepper to taste
- 2 large ears of corn
- 2 tablespoons butter
- 1/4 cup finely chopped shallots
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- 2/3 cup heavy cream
- 1/4 cup coarsely chopped fresh chervil or parsley
Flank Steak with Red Curry Potatoes
By lorik
Use Yukon Gold potatoes measuring 1 to 2 inches in diameter
- 1 1/2 pounds small Yukon Gold potatoes, unpeeled, quartered
- 3 tablespoons vegetable oil
- 1 (1 1/2-pound) flank steak, trimmed and halved lengthwise
- Salt and pepper
- 1/4 cup red curry paste
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 cup canned coconut milk
- 2 teaspoons fish sauce
- 2 tablespoons fresh cilantro leaves
Cauliflower Shawarma with Pomegranate, Tahini, and Pine Nuts
By lorik
Light a grill. In a small bowl, stir 1 1⁄2 tablespoons lemon juice with the butter, cilantro, cinnamon, sumac, cu...
- 1 ⁄4 cup plus 1 1⁄2 tbsp. fresh lemon juice
- 3 tbsp. unsalted butter, softened
- 1 1⁄2 tbsp. minced cilantro
- 1 tbsp. ground cinnamon
- 1 tbsp. ground sumac
- 1 1⁄2 tsp. ground cumin
- 1 ⁄2 tsp. ground allspice
- 1 ⁄8 tsp. ground cardamom
- 2 cloves garlic, minced
- 1 1⁄2 tsp. kosher salt, plus more
- 1 whole head of cauliflower, stem trimmed, leaves left intact
- 1 ⁄3 cup tahini
- 2 tbsp. pomegranate seeds
- 1 1⁄2 tbsp. finely chopped flat-leaf parsley
- 1 1⁄2 tbsp. pine nuts, toasted
- 1 tbsp. pomegranate molasses
- 1 tsp. dried rose petals, lightly crushed
Chicken Enchiladas with Red Chile Sauce
By lorik
If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try su...
- Sauce and Filling:
- 1 1/2 tablespoons vegetable oil or corn oil
- 1 medium onion,chopped fine (about 1 cup)
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 3 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon table salt
- 2 teaspoons granulated sugar
- 12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
- 2 cans tomato sauce (8 ounces each)
- 1/2 cup chopped fresh cilantro leaves
- 1 can (4 ounces) pickled jalapeños, drained and chopped (about 1/4 cup)
- 8 ouncessharp cheddar cheese, grated (2 cups)
- Tortillas and Toppings:
- 10 corn tortillas (six-inch)
- Vegetable cooking spray
- 3 ounces grated sharp cheddar cheese (3/4 cup)
- 3/4 cup sour cream
- 1 avocado, diced medium
- 5 leaves romaine lettuce washed, dried, and shredded
- 2 limes, quartered
- Variation from Saveur:
- 3 oz. dried guajillo chiles
- 8 cloves garlic, peeled
- 6 plum tomatoes, cored
- 2 serrano chiles, stemmed
- 1 ⁄2 large white onion, cut into 1⁄2" slices, plus 1 medium white onion, minced
- 1 cup plus 1 tbsp. canola oil
- 2 cups chicken stock
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 ⁄4 tsp. freshly ground black pepper
- 1 ⁄4 stale bolillo (see Mexico's Daily Breads) or 1 slice white sandwich bread, toasted and crumbled
- 1 ⁄4 cup finely chopped piloncillo or packed light brown sugar
- 2 tbsp. fresh lime juice
- 18 (6-inch) corn tortillas
- 1 1⁄2 cups shredded cooked chicken
- 3 ⁄4 cup crumbled Cotija, plus more to garnish
- Sliced white onion rings and cilantro leaves, to garnish
- Kosher salt, to taste