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Recipes
Belgian Chicken Waterzooi
By lorik
1. Peel and wash the leeks, then chop them into thin slices
- 2 leeks
- 2 large carrots
- 2 celery stalks
- 4 chicken breasts
- 2 tablespoons butter
- 1 onion, chopped
- 4 to 5 cups chicken broth, divided
- 1 cup heavy cream
- 2 tablespoons corn starch
- 1 egg yolk
- 1 handful fresh parsley, chopped
Barbecue Chicken Tacos with Cabbage and Queso
By lorik
In a medium cast-iron casserole, heat 2 tablespoons of olive oil
- Olive oil
- 1 pound skinless, boneless chicken thighs
- 1 teaspoon ancho chile powder
- 1 teaspoon cumin
- Sea salt
- 1/2 cup barbecue sauce
- 1/4 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- 4 cups finely shredded purple cabbage
- Eight 6-inch corn tortillas
- 1/4 cup shredded queso fresco
Chicken and Sausage Gumbo
By lorik
By Paul Prudhomme
- 1 chicken, 3 to 4 pounds, cut into serving pieces
- Salt to taste if desired
- 1 teaspoon finely ground black pepper
- 1 1/4 teaspoons finely ground white pepper
- 1 teaspoon powdered mustard
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon file powder, optional
- 1 1/2 cups flour
- 2 1/2 cups corn, peanut or vegetable oil
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped green pepper
- 9 cups chicken broth
- 1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa
- 1 bay leaf
- 1 teaspoon finely minced fresh garlic
- 2 cups cooked rice
Pork Belly Rillons
By lorik
Recipe adapted from Odd Bits by Jennifer McLagan (Ten Speed Press)
- 1 tablespoons coarse sea salt
- 1/4 teaspoon quatre épices or ground allspice
- 2 1/4 pounds boneless pork belly--skin removed and discarded, belly cut into large cubes
- 1/3 About 1/3 cup lard
- 4 garlic cloves, crushed
- 4 sprigs fresh thyme
- 1 fresh bay leaf
- 1 tsp hot pimenton
- 1/2 cup dry white wine
- 1/2 cup water
- Freshly ground black pepper
- Brandy (optional)
Crispy Bacon and Hash Brown Quesadillas with Fried Quail Eggs
By lorik
For the hash browns: Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully coo...
- Crispy Bacon:
- 8 ounces thick-cut bacon, cut into lardons and cooked until golden brown
- Hash Browns:
- 2 large Idaho potatoes, scrubbed
- Salt and freshly ground black pepper
- 1/4 cup canola oil, divided
- 2 large Spanish onions, halved and thinly sliced
- 1 poblano chile, finely diced
- 1 tablespoon ancho chile powder
- 1 teaspoon paprika
- Tomato Relish:
- 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
- 1/2 red onion, halved and thinly sliced
- 1 jalapeno, finely diced
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoon olive oil
- 2 teaspoons honey
- Salt and freshly ground black pepper
- Quesadilla:
- 8 (6-inch) flour tortillas
- 2 1/2 cups grated Monterey Jack cheese
- 3 tablespoons canola oil
- 2 teaspoons ancho chile powder
- Fried Quail Eggs:
- 4 tablespoons unsalted butter
- 8 quail eggs
- Salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh chives
Red Wine Sauce:
By lorik
Medium-bodied red wines, such as Côtes du Rhône or Pinot Noir, are best for this recipe
- 5 tablespoons unsalted butter, cut into 5 pieces and chilled
- 12 ounces beef stew meat, cut into 1-inch pieces
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 shallot, sliced thin
- 2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 6 sprigs fresh thyme
- 2 1/2 teaspoons cornstarch
- 1 tablespoon cold water
- Salt and pepper
Tofu Stir Fry with Black Pepper Sauce
By lorik
Sweet soy sauce (such as Sushi Chef) combines the fermented flavor of classic soy sauce with the sweetness of granu...
- CUT:
- 1 pkg. extra-firm tofu (14 oz.), blotted dry
- 1/4 cup cornstarch
- 1/2 tsp. kosher salt
- 1 1/2 cups vegetable oil
- WHISK:
- 1/3 cup low-sodium vegetable broth
- 2 Tbsp. each low-sodium soy sauce, sweet soy sauce, and oyster sauce
- 2 Tbsp. light brown sugar
- 2 tsp. cornstarch
- 2 tsp. coarsely ground black pepper
- 1/8 tsp. white pepper
- STIR-FRY:
- 1 1/2 cups thinly sliced shallots
- 2 Tbsp. minced red bell pepper
- 6 scallions, cut into 1-inch bias-sliced pieces
- 1 Tbsp. each minced fresh garlic and ginger
- 1/4 tsp. red pepper flakes
- Cooked jasmine rice
- Bias-sliced scallion greens
Crunchy Tofu Tacos
By lorik
Step 1 Place the tofu on a rack lined with paper towels and drain for 15 minutes
- One 14-ounce package extra-firm tofu, cut into 1-inch cubes
- 3 tablespoons Korean chile powder or hot paprika
- 1 tablespoon Korean pepper paste (kochujang)
- 1 tablespoon finely grated garlic
- 1 tablespoon finely grated ginger
- 1 tablespoon toasted-sesame oil
- Kosher salt
- 1 cup cornstarch
- 2 cups vegetable oil, for frying
- 12 corn or 5-inch flour tortillas, warmed
- Hoisin sauce, kimchi, Asian pear, scallions and chopped honey-roasted peanuts, for serving
Quick Pickled Tomatoes
By lorik
Place cider vinegar and water in a medium saucepan, add sugar, salt, crushed garlic, coriander, mustar...
- 1 lb cherry and or grape tomatoes
- 1 cup Cider Vinegar
- 1 cup water
- 1/4 cup Sugar
- 2 Tbsp Kosher Salt
- 4 Garlic cloves, crushed
- 1 tsp each coriander seed, mustard seed and black peppercorns
- 1/4 tsp red pepper flakes
- 1/2 cup fresh dill, roughly chopped