Lorik's profile page
Recipes
Fully Loaded Breakfast Tacos
By lorik
In a small bowl, toss tomatoes, lime juice, cilantro, oil, red onion, salt, and pepper and set salsa aside
- 1 1⁄2 1⁄2 lb. vine-ripe tomatoes, cored and diced
- 1 1 to tbsp. fresh lime juice, plus wedges to serve
- 1 1 1 tbsp. minced cilantro, plus leaves for garnish
- 1 1 1 tbsp. minced red onion
- 1 1 1 tbsp. olive oil
- Kosher salt and freshly ground black pepper
- 2 2 1-inch lb. Russet potatoes, peeled and cut into 1-inch pieces
- 6 6 6 slices bacon
- 1 1 1 tsp. ground cumin
- 1 1⁄2 1⁄2 tsp. cayenne pepper
- 1 1 1 tbsp. unsalted butter
- 12 12 12 eggs, lightly beaten
- 12 8-inch 12 8-inch flour tortillas, warmed
- 2 2 2 oz. cotija cheese, crumbled
- 1 1 1 avocado, halved, pitted, peeled, and thinly sliced
Georgian Khachapuri Filled with Ramps, Green Onions, Herbs, and Cheese
By lorik
For the Dough: In a large bowl, combine 2 cups flour, sugar, and yeast
- For the dough:
- Makes 4 (7-inches in diameter) or 8 (4- by 4-inches square) pies
- 3 to 3 1/2 cups unbleached all-purpose flour, divided, plus more as needed
- 2 teaspoons sugar
- 1/4 ounce active dry yeast
- 1 cup hot water (about 120º F)
- 2 tablespoons olive oil
- 3/4 teaspoon coarse salt
- For the filling:
- 1/2 cup fresh whole-milk ricotta, drained (a soft goat cheese also works)
- 1/2 cup Havarti cheese, shredded
- 1/2 cup good quality feta cheese
- Salt and freshly ground black pepper, to taste
- 2 teaspoons lemon zest
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh mint
- 2 tablespoons butter, plus more for frying and brushing the tops
- 1/4 ground coriander seeds
- 5 green onions, chopped
- 5 whole ramps (bulb and leaves), washed, dried of excess water, thinly chopped (when not in season, use spinach)
- 1 large garlic clove, minced
- 1 pinch cayenne pepper
- 4 large eggs, beaten with 2 tablespoons water or milk
Green Rice
By lorik
Heat oil in medium saucepan over medium heat
- 1 Tbsp. Olive Oil
- 1/4 cup minced onion
- 1 cup dry converted white rice
- 1 tsp. minced garlic
- 1 cup low sodium chicken broth
- 1 cup whole milk
- 2 cups fresh packed spinach
- 1 cup fresh cilantro, leaves and stems
- 2 Tbsp. lime juice
- 2 scallions, sliced
- 1 serrano chile, chopped
- Salt to taste
Steak Fajitas with Charred-Tomato Hot Sauce
By lorik
Preheat the broiler and position the rack 6 inches from the heat
- 2 tablespoons canola oil
- 1 pound flank steak
- 2 teaspoons smoked paprika
- Kosher salt
- Freshly ground black pepper
- 2 poblano chiles
- 2 small onions, cut into wedges
- 2 dried guajillo or New Mexico chiles, stemmed and chopped
- 1 tomato, halved
- 2 garlic cloves
- 1 small jalapeño
- 1 tablespoon fresh lime juice
- Warm flour tortillas, cilantro sprigs, avocado wedges and lime wedges, for serving
Ramp Butter
By lorik
Makes 2 1/4 cups
- 1 lb unsalted butter, room temperature
- 6-8 ounces ramps, white and green parts (approx. 15-20 large ramps)
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest, grated finely (from about 1 large lemon)
- Kosher salt, to taste
- Fresh ground black pepper
Jack Cheese Dip with Poblano and Corn
By lorik
Makes 4 servings (2 cups) Total time: 15 minutes
- MELT:
- 1 Tbsp. unsalted butter
- 1/4 cup minced white onion
- 1 tsp. minced fresh garlic
- 1 Tbsp. all-purpose flour
- STIR IN:
- 1 cup whole milk
- 1 poblano chile, charred, peeled, seeded, and diced
- 1 Roma tomato, diced
- 1/4 cup frozen corn kernels
- 1 cup shredded Monterey Jack cheese Salt to taste
- Sliced scallions
- Tortilla chips
Nachos with Cheese Sauce
By lorik
Recipe adapted from Homer Murray, River Styx, Brooklyn, NY
- For the Chicken:
- 2 boneless, skinless chicken breasts
- One 12-ounce bottle dark beer (such as Negra Modelo)
- 2 ancho chiles, stemmed and seeded
- 2 teaspoons kosher salt
- For the Cheese Sauce:
- 8 ounces cheddar cheese, grated (3 cups grated)
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 1/4 cup finely chopped pickled jalapeños
- 2 tablespoons hot sauce
- Kosher salt, to taste
- For the Crema:
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- For the Nachos:
- 8 ounces tortilla chips
- 1/2 cup thinly sliced red radishes (5 radishes)
- 1/2 cup pickled jalapeños
- 1 cup packed cilantro leaves, on the stem
- 2 tablespoons finely chopped chives
The Best Way to Bring Eggs to Room Temperature
By lorik
If the eggs will be used whole, simply break them into a stainless steel bowl
- From Food 52
Bacony Peas
By lorik
Do not thaw the peas before adding them to the skillet
- 4 slices bacon, chopped
- 1 shallot, minced
- 1 garlic clove, minced
- 1 1-pound) bag frozen peas
- 2 teaspoons dark brown sugar
- 1 tablespoon unsalted butter
- Salt and pepper
Three Onion Chowder with Parsleyed Oyster Crackers
By lorik
A terribly tasty onion chowder made just a bit healthier
- SOUP:
- 3 ounces pancetta, 1/4 inch dice
- 2 cups yellow onion, peeled and julienned
- 2 leeks, rinsed, white parts only, sliced into half moons
- 4 shallots, peeled and sliced
- 1/3 cup celery, 1/4 inch dice
- 1 1/2 tablespoons fresh garlic, minced
- 1 teaspoon fresh thyme, minced
- 1 bay leaf
- 2 cups chicken stock
- 2 cups half and half
- 3 russet potatoes, peeled and cut into 1/2 dice
- 1 tablespoon Italian parsley, minced
- 1 tablespoon fresh chives, chopped
- Kosher salt and fresh ground pepper
- PARSLEYED OYSTER CRACKERS:
- 1 tablespoon unsalted butter
- 1 cup oyster crackers
- 1 tablespoon Italian parsley, minced
- Fine sea salt and fresh ground pepper