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Recipes
Chocolate Marshmallow Pie Bars
By lorik
Do you want to enjoy these suckers in square or wedge form? You must make a choice
- 9 ounces semisweet chocolate chips (about 3/4 of an average bag)
- 1 1/2 cups smooth peanut butter
- 3 cups roughly crushed potato chips (I used Ruffles; don’t go crazy crushing these! They will inevitably crush more when you’re stirring them into the melty chocolate mixture)
- 3 cups mini marshmallows
Beef Enchiladas
By lorik
Cut back on the pickled jalapeños if you like your enchiladas on the mild side
- 3 garlic cloves , minced
- 3 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- Salt
- 1 1/4 pounds top blade steaks
- 1 tablespoon vegetable oil
- 2 medium onions , chopped
- 1 (15-ounce) can tomato sauce
- 1/2 cup water
- 2 cups shredded Monterey Jack cheese or mild cheddar cheese
- 1/3 cup chopped fresh cilantro leaves
- 1/4 cup chopped pickled jalapeño chiles
- 12 (6-inch) corn tortillas
Pea Risotto with Fried Quail
By lorik
4-6 servings
- For the Green Purée:
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen spinach, thawed
- 1/2 cup parsley leaves
- 1/4 cup water
- For the Risotto:
- Vegetable oil, for frying
- 4 ounces serrano ham, sliced lengthwise into 1/2-inch strips
- 6 cups chicken stock
- 3 cups water
- 1/4 cup olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 cups Arborio rice
- 1 cup white wine
- 6 tablespoons unsalted butter
- 1 cup frozen peas
- 1/3 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- Fried quail eggs, for serving
- Chopped chives, for garnish
- Lemon wedges, for serving
Brown Butter Couscous
By lorik
Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned
- 2 tablespoons butter
- 2 tablespoons pine nuts
- 1 cup uncooked couscous
- 2 tablespoons dry white wine
- 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
- 1 tablespoon grated lemon rind
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Sesame-Paprika Fregola
By lorik
In a saucepan of salted boiling water, cook the fregola until tender, about 20 minutes
- 1 1/4 cups fregola or Israeli couscous (7 1/2 ounces)
- 1 1/2 teaspoons coriander seeds
- 1 small garlic clove
- 1/2 teaspoon fine sea salt, plus more for seasoning
- 1 tablespoon toasted sesame seeds, plus more for garnish
- 1/2 teaspoon sweet paprika
- 1/8 teaspoon smoked paprika
- 1 teaspoon honey
- 1/2 cup extra-virgin olive oil
- 4 ounces feta cheese, cubed or crumbled
- 1 cup arugula, chopped
Smoked Lamb with Sorghum Barbecue Sauce
By lorik
In a medium bowl, whisk the chile and garlic powders with the oregano, celery salt, paprika, coriander, mustard pow...
- 1 1/2 tablespoon ancho chile powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon celery salt
- 1/2 tablespoon smoked sweet paprika
- 1/2 tablespoon ground coriander
- 1/2 tablespoon dry mustard powder
- 1/2 tablespoon ground allspice
- Kosher salt
- Pepper
- One 7-pound boneless lamb shoulder, excess fat trimmed
- Canola oil, for brushing
- 4 cups applewood chips, soaked in water for 1 hour and drained
- Sorghum Barbecue Sauce
Chicago Style Popcorn
By lorik
Makes 6 quarts, about 12 servings
- For the caramel popcorn:
- 3 quarts (12 cups) popped plain popcorn (from about 1/2 cup of kernels)
- 8 tablespoons (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/4 teaspoon baking soda
- For the cheddar popcorn:
- 3 quarts (12 cups) popped plain popcorn (from about 1/2 cup kernels)
- 1/2 cup cheddar cheese powder
- 1/4 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- .
Wonderful English Muffins
By lorik
In a saucepan, heat milk over medium heat until bubbles form along sides of pan; add butter, sugar and salt
- 1 cup milk
- 1/4 cup butter
- 2 Tbsp sugar
- 1 tsp salt
- 2 pkgs (1/4 ounce each) active dry yeast
- 1 cup warm water (110 to 115)
- 2 cups AP flour
- 3 to 3 1/2 cups whole wheat flour
- cornmeal
Quick and Easy Lemon Pie
By lorik
1. To make the lemon pie: Preheat the oven to 350ºF
- Lemon Pie:
- Vegetable oil spray
- 1 1/2 1 1/2 27 cups crushed graham crackers (from about 27 squares)
- 1/3 1/3 1/3 cup sugar
- 6 6 6 tablespoons salted butter, melted
- 3 3 3 cups sweetened condensed milk
- 3 3 3 egg yolks
- 2/3 2/3 3 to 4 lemon juice (from 3 to 4 lemons)
- Pinch Pinch of sea salt
- Whipped Cream Topping:
- 1 1 1 cup heavy cream
- 2 2 2 tablespoons sugar
- 1 1 1 teaspoon pure vanilla extract
- Garnish:
- Lemon slices
- Grated lemon zest
- Mint sprigs
Duck Confit
By lorik
Recipe from the Tasting Table Test Kitchen
- 3 tablespoons salt
- 4 skin-on bone-in duck legs, Frenched (see note)
- 6 cups duck fat
- 4 sprigs thyme
- 2 1/4-inch round slices of lemon
- 2 fresh bay leaves
- 1 head garlic, split in half horizontally