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Recipes
Roasted Beer-Brined Turkey with Onion Gravy and Bacon
By lorik
In a very large pot, combine the mustard seeds, peppercorns and bay leaves and toast over moderate heat until fragr...
- 1/4 cup yellow mustard seeds
- 2 tablespoons black peppercorns
- 8 bay leaves
- 1 cup dark brown sugar
- 1 cup kosher salt
- 2 onions, cut into thick wedges
- 1 pound slab bacon, skin removed and meat sliced 1/3 inch thick
- Six 12-ounce bottles Guinness stout
- One 12- to 14-pound turkey
- 1 cup turkey stock or low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
Crispy Potato Soup Topper
By lorik
Heat ½-inch peanut oil in a skillet to 350°
- 1 12 oz russet potato
- Peanut oil
Indian Flank Steak Tacos
By lorik
1. Make the masala: In a 12-inch skillet, heat the canola oil over medium-high heat
- For the Marinade:
- 3 tablespoons canola oil
- 1 large red onion, diced
- 1/2 cup packed curry leaves
- 6 garlic cloves, roughly chopped
- 1 serrano chile, minced
- One 3-inch piece ginger, peeled and roughly chopped
- 1/4 cup soy sauce
- 1/4 cup white distilled vinegar
- 2 tablespoons freshly ground black pepper
- 1 teaspoon sugar
- 1 tablespoon tamarind pulp
- 1 teaspoon kosher salt
- For the Tacos:
- 1 1/2 pounds flank steak
- 1/2 red onion, plus more for serving, thinly sliced
- 2 tablespoons freshly squeezed lime juice
- Grilled naan, for serving
- Lime wedges, for serving
- Cilantro leaves, for garnish
Creamy Corn and Potato Soup
By lorik
In a soup pot, saute onion and carrots in butter over medium heat for 5 to 6 minutes, or until tender
- 1 small onion, chopped
- 2 carrots, diced
- 2 tablespoons butter
- 5 1/4 cups chicken broth
- 4 large potatoes, peeled and diced (see Option)
- 3 (14-3/4-ounce) cans cream-style corn
- 2 cups (1 pint) heavy cream
- 1 teaspoon black pepper
- 1 teaspoon sugar
Sundried Tomato Goat Cheese Toasts
By lorik
In a large mixing bowl, combine goat cheese, cream cheese and pesto
- 8 8 8 oz. herbed goat cheese, softened
- 8 8 8 oz. whipped cream cheese, softened
- 1/2 1/2 1/2 c. sundried tomato pesto
- 1 1 1 baguette, sliced into rounds and lightly toasted
- 1 1 1 pkg. fresh basil leaves, sliced into ribbons
- 1/4 1/4 1/4 c. pine nuts, toasted
- extra virgin olive oil
Queso Fundido with Chorizo
By lorik
Preheat the broiler. Put the poblanos on a broiler pan and broil, turning occasionally, until charred all over, abo...
- Personal Variation:
- 2 poblano chile peppers
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh chorizo, casings removed
- 1/2 cup chopped scallions
- 2 tablespoons all-purpose flour
- 1/2 cup lager
- 2 cups grated cheddar cheese (about 8 ounces)
- 2 cups grated muenster cheese (about 8 ounces)
- Tortilla chips, for serving
- Queso Fundido for 2
- 2 chorizo links (like Johnsonville Brand)
- 4 ounces of cream cheese, softened
- 4 ounces of goat cheese, softened
- shredded Monterey Jack cheese
Fried Catfish
By lorik
Shake up standard weeknight fare by breaking out the fryer for these oh-so-good fillets
- FOR THE CATFISH, COMBINE:
- 2 cups buttermilk, divided
- 1 tsp. Tabasco sauce
- 4 catfish fillets (4–6 oz. each), halved on the bias
- FILL:
- Vegetable or peanut oil
- STIR:
- 3/4 cup each all-purpose flour and cornmeal
- 2 Tbsp. barbecue seasoning or spice mix
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- WHISK:
- 1 egg
- FOR THE SAUCE, WHISK:
- 1 cup mayonnaise
- 3 Tbsp. Creole mustard
- 1 Tbsp. dill pickle relish
- Variation:
- Canola oil to fill a 12 inch skillet 1/4" deep
- 4 catfish fillets, fingered
- Salt and Pepper
- Cajun seasoning to taste
- 1 cup cornmeal
- 1 cup flour
- 1 cup buttermilk
West African Chicken Kebabs
By lorik
In a food processor, pulse the peanuts until finely chopped
- 1 cup roasted peanuts
- 1 tablespoon finely grated ginger
- 3 garlic cloves, crushed
- 1 chicken bouillon cube
- 2 teaspoons paprika
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon cayenne
- 1 pound skinless, boneless chicken breast, sliced crosswise 1/4 inch thick
- 1/4 cup canola oil
- Kosher salt
- Pepper
- 16 wooden skewers, soaked in water for 30 minutes
7-Layer Southwestern Dip
By lorik
7 delicious layers of pico de gallo, refried beans, sour cream and guacamole
- PICO DE GALLO LAYER:
- 4 to 6 medium ripe tomatoes, diced small (about 4 cups)
- 1/2 medium yellow onion, diced small
- 1 to 2 jalapeño peppers (1 1/2 to 2 tablespoons minced)
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 About 1/2 bunch cilantro (1/2 cup chopped)
- Juice 1 lime
- REFRIED BEAN LAYER:
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced small
- 2 cloves garlic, minced
- 2 teaspoons chili powder, plus more to taste
- 2 (14-ounce) cans pinto beans, drained and rinsed
- 1 teaspoon salt
- 1/2 cup chicken or vegetable broth
- GUACAMOLE LAYER:
- 6 medium ripe avocados
- 1/2 cup chopped cilantro leaves and upper stems
- Pinch or two of coarse salt
- Juice of one lime
- Other ingredients:
- 3 cups sour cream
- 4 cups (1 pound) shredded cheddar or Monterey Jack cheese
- 1 head iceberg lettuce, shredded
- 2 (14-ounce) cans black olives, drained and roughly chopped
- 4 whole spring onions, thinly sliced
- Corn tortilla chips, to serve
Popcorn Party Mix
By lorik
Recipe from the Tasting Table Test Kitchen
- 10 slices bacon
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne
- 6 cups popped popcorn
- 1 cup pecans
- 1 cup small pretzels
- Salt, to taste