Lorik's profile page
Recipes
Chicken Tikka Masala
By lorik
Garam masala is an Indian seasoning made from warm spices like clove, cinnamon, pepper, cardamom, and cumin
- Variation from Aarti Sequeira:
- 1 tablespoon garam masala
- Salt and pepper
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion, chopped fine
- 2 tablespoons grated fresh ginger
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup heavy cream
- 1/4 cup fresh cilantro leaves
- Marinade:
- 1 cup plain yogurt, whisked until smooth
- 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
- Sauce:
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
- 2 serrano peppers, minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 8 Roma tomatoes, diced
- 1 1/2 teaspoons kosher salt
- 1 to 2 cups water
- Oil, for grilling
- 1 tablespoon dried fenugreek leaves (optional)
- 1/2 cup heavy cream
- Minced fresh cilantro, for garnish
- Cooked rice, naan, or crusty piece of bread, for serving
- Ginger-Garlic Paste:
- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1/4 cup canola oil
- Tikka Masala Bowl:
- For the bowl:
- 1 1/2 cups water, plus more as needed
- 3/4 cup dried green lentils
- 1 head cauliflower (about 2 pounds), cored and cut into florets
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Juice of 1 medium lemon (about 3 tablespoons)
- 2 teaspoons curry powder
- 5 ounces baby arugula
- 1 cup coarsely chopped fresh cilantro
- For the toppings:
- 2 cups chicken tikka masala, warmed
- 1 cup whole-milk yogurt
- 1 small cucumber, diced
- 1/2 cup coarsely chopped roasted cashews (optional)
Chicken Liver Pate
By lorik
Melt butter in 12 inch skillet over medium high heat
- 8 Tbsp unsalted butter
- 3 large shallots, sliced thin
- 1 Tbsp minced fresh thyme
- Salt and Pepper
- 1 pound chicken livers, rinsed and patted dry, connective tissue removed
- 3/4 cup dry vermouth
- 2 tsp brandy
Turkey Roulades with Fontina and Sage
By lorik
Brine the turkey: Combine the sugar, salt, peppercorns, bay leaves, garlic, and 4 cups water in a 3-quart saucepan;...
- For the Turkey and Brine:
- 2 Tbs. granulated sugar
- 7/8 oz. kosher salt (2 Tbs. Diamond Crystal or 1-1/2 Tbs. Morton)
- 1 Tbs. black peppercorns
- 2 bay leaves
- 2 medium cloves garlic, halved
- 2 1-1/2-lb. boneless, skinless turkey breast halves
- For the Roulades:
- 1/3 cup fine fresh breadcrumbs
- 4 medium cloves garlic, finely chopped
- 2 Tbs. finely chopped fresh sage leaves
- 1 tsp. fennel pollen or ground fennel
- Kosher salt and freshly ground black pepper
- 6 oz. fontina, grated (2 cups)
- 1 lb. bacon
- 2 Tbs. extra-virgin olive oil
- For the Jus:
- 2 oz. (4 Tbs.) cold unsalted butter, cut into small pieces
- 2 medium shallots, thinly sliced
- 6 fresh sage leaves
- Freshly ground black pepper
- 2 cups lower-salt chicken broth
- 1 tsp. fresh lemon juice; more to taste
- Kosher salt
Churn Free Lemon Ice Cream
By lorik
Whisk together the lemon zest and juice, the sugar, and salt in a large bowl
- 1 tablespoon finely grated lemon zest
- 1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
- 1 cup (200g) sugar
- 1/8 teaspoon fine sea salt
- 1 cup (235g) heavy cream
- 1 cup (245g) whole milk
Garlic Butta Hot Wings
By lorik
Recipe courtesy of Guy Fiery
- For the wings:
- 1 tablespoon granulated garlic
- 1 tablespoon cayenne pepper
- 1 tablespoon mustard powder
- 1 tablespoon freshly cracked black pepper
- 1/2 teaspoon ground white pepper
- 2 teaspoons ground cumin
- 4 pounds chicken wings, tips removed
- For the sauce:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic (about 2 cloves)
- 1 jalapeno pepper, minced (remove seeds for less heat)
- 1 12 -ounce bottle hot pepper sauce
- 4 tablespoons unsalted butter
- 1 tablespoon white vinegar
- 1 tablespoon fresh lime juice
Grilled Cinnamon Banana Recipe
By lorik
Makes 6 servings Preheat outdoor grill on MEDIUM HIGH for 15 minutes
- 3 bananas, unpeeled
- 1/2 cup crème fraiche or sour cream
- 3 tablespoons honey
- 1/2 cup raspberries
- Sprinkle cinnamon
Wicked Good Boston Cream Pie
By lorik
Chill the assembled cake for at least 3 hours to make it easy to cut and serve
- Pastry Cream:
- 2 cups half-and-half
- 6 large egg yolks
- ½ cup (3 1/2 ounces) sugar
- pinch table salt
- ¼ cup unbleached all-purpose flour
- 4 tablespoons cold unsalted butter, cut into four pieces
- 1 ½ teaspoons vanilla extract
- Cake:
- 1 ½ cups (7 1/2 ounces) unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon table salt
- ¾ cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- 1 ½ cups (10 1/2 ounces) sugar
- Glaze
- ½ cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, chopped fine
The Best Lemon Tart Ever
By lorik
Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoro...
- Crust:
- 3/4 cup butter, at room temperature
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 3/4 cups all-purpose flour
- Filling:
- 1 1/2 cups white sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup all-purpose flour
- 1 teaspoon confectioners' sugar, or to taste
Easy Restaurant-Style Baked Potatoes
By lorik
HEAT oven to 400ºF. PRICK potato in several places with fork
- 1 large baking potato (10 oz.)
- 2 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread
- 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup KRAFT Shredded Sharp Cheddar Cheese, divided
Dark Chocolate Almond Clusters
By lorik
Stir nuts into melted chocolate
- 1 1/2 cups almonds
- 2 cups dark chocolate, melted
- Coarse Sea Salt