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Recipes
Curry Chicken Salad Club Sandwich
By lorik
Whisk together mayonnaise, yogurt, chutney, lime juice, and curry powder; season with salt and cayenne
- WHISK:
- 3/4 cup mayonnaise
- 3/4 cup plain 2% Greek yogurt
- 1/3 cup Major Grey’s chutney
- 4 tsp. fresh lime juice
- 1 Tbsp. curry powder
- Salt and cayenne pepper to taste
- COMBINE:
- 5 cups diced cooked chicken
- 3/4 cup roughly chopped roasted, salted cashews
- 3 scallions, sliced
- ASSEMBLE:
- 12 slices white sandwich bread, toasted
- 8 slices thick-sliced bacon, cooked
- Green leaf lettuce
- Tomato slices
IPA-Battered Fish and Chips
By lorik
Combine warm water and 2 tablespoons kosher salt in large bowl
- 1 pound cod, or other white flaky fish
- 5 large Russet potatoes
- 1 cup India Pale Ale (IPA)
- 1.25 cups All-Purpose flour
- 2.5 tablespoons kosher salt
- 4 cups warm water
- vegetable oil, for frying
Three-Cheese Tortellini in Parmesan Broth
By lorik
For the tortellini, mix the ricotta, Parmesan, asiago, parsley, and salt together in a small bowl and set aside
- For the tortellini (or substitute 1 pound prepared tortellini):
- Makes about 1 pound tortellini, serves 8
- 10 ounces (1 cup) ricotta cheese
- 1 ounce (about 1/2 cup) grated Parmesan cheese
- 1 ounce (about 1/2 cup) grated asiago cheese
- 1/4 cup chopped parsley
- 1/4 teaspoon salt
- 1/2 batch Homemade Pasta (I use wonton wrappers-cut with a 3" circle cutter)
- For the broth:
- 8 cups chicken or vegetable stock, preferably homemade
- 2 Parmesan cheese rinds (1"x3"x1/4" each or equivalent size and thickness)
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon salt, to taste
- 1/4 cup chopped parsley, to garnish
Fettuccine with Corn Crema and Charred Green Onions
By lorik
Heat oil in a 4-qt. saucepan over medium heat; add onion and cook until soft, 3 minutes
- 2 tbsp. olive oil
- 1 ⁄2 yellow onion, minced
- 2 large ears corn, shucked and kernels removed
- Kosher salt and freshly ground black pepper, to taste
- 2 scallions, trimmed
- 1 lb. fresh egg yolk dough or pappardelle
- Ricotta salata, for serving
Wylie Dufresne's Soft-Scrambled Egg Grilled Cheese
By lorik
Serves: 3 Prep time: 10 min Cook time: 10 min
- For the scrambled eggs:
- For the scrambled eggs:
- For the scrambled eggs:
- 4 4 4 large eggs
- 4 4 4 large eggs
- 4 4 4 large eggs
- 1 1 pinch 1 small pinch of cayenne pepper
- 1 1 pinch 1 small pinch of cayenne pepper
- 1 1 pinch 1 small pinch of cayenne pepper
- Kosher salt
- Kosher salt
- Kosher salt
- 2 2 2 tablespoons unsalted butter
- 2 2 2 tablespoons unsalted butter
- 2 2 2 tablespoons unsalted butter
- 3 3 3 tablespoons cream cheese
- 3 3 3 tablespoons cream cheese
- 3 3 3 tablespoons cream cheese
- For assembly:
- For assembly:
- For assembly:
- 6 6 6 slices American cheese
- 6 6 6 slices American cheese
- 6 6 6 slices American cheese
- 6 6 6 thick slices Martin’s Potato Bread or other white bread
- 6 6 6 thick slices Martin’s Potato Bread or other white bread
- 6 6 6 thick slices Martin’s Potato Bread or other white bread
- Unsalted butter (for the pan)
- Unsalted butter (for the pan)
- Unsalted butter (for the pan)
Sesame-Coated Sweet Potato Croquettes
By lorik
Put the sweet potatoes in a medium saucepan, cover with water and bring to a boil
- 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
- Salt
- 1/4 cup plus 2 tablespoons cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 6 ounces extra-sharp Cheddar cheese, shredded (2 cups)
- One 2-ounce jar sesame seeds (3/4 cup)
- Vegetable oil, for frying
Alex's Croque Madame Sandwich
By lorik
Preheat the broiler. Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat
- 6 ounces unsalted butter, divided
- 2 tablespoons flour
- 1 cup whole milk
- 1 bay leaf
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 cup grated Parmesan
- 8 slices thick sourdough bread
- 8 to 12 slices good quality ham (about 3/4 pound)
- 12 ounces Gruyere cheese, grated, divided
- Nonstick spray
- 4 eggs
Croque Monsieur Strata with Dijon Bechamel
By lorik
Makes 12 servings Total time: about 2 hours + chilling
- LIGHTLY COAT:
- 4 Tbsp. unsalted butter + more for coating
- 1/4 cup all-purpose flour
- WHISK:
- 3 1/2 cups whole milk, divided
- 1/3 cup Dijon mustard
- 1/2 tsp. freshly grated nutmeg
- Salt and cayenne pepper to taste
- 1 lb. sliced artisan-style white or country Italian bread
- (12–18 slices, about 1/2-inch thick), staled
- 1 1/2 lb. deli-sliced Virginia ham
- 12 oz. Gruyère, shredded (about 4 cups)
- WHISK:
- 8 eggs
- 1 tsp. black pepper
- Chopped fresh parsley
Smoky Shredded Chipotle Beef Filling
By lorik
Microwave onions, chili powder, chipotles, oil, garlic, jalapeno, tomato paste, and cumin in bowl, stirring occasio...
- 2 onions, minced
- 1/3 cup chili powder
- 3 Tbsp minced canned chipotle chile in adobo sauce
- 2 Tbsp vegetable oil
- 6 garlic cloves, minced
- 1 jalapeno chile, stemmed, seeded and minced
- 1 Tbsp tomato paste
- 1 Tbsp ground cumin
- 1 15 ounce can tomato sauce
- 2 tsp light brown sugar
- 1/2 tsp liquid smoke
- 1 3 lb boneless beef chuck roast, trimmed and halved
- salt and pepper
Grilled Steak Tips with Red Potato Skewers
By lorik
1. Pat beef dry with paper towels and season with salt and pepper
- 2 lbs sirloin steak tips, trimmed and cut into 2 1/2 inch pieces
- Salt and pepper
- 1/2 cup olive oil
- 6 garlic cloves, minced
- 1 Tbsp chopped fresh rosemary
- 1 1/2 lbs small red potatoes, unpeeled, halved
- 9 wooden skewers
- 2 Tbsp minced fresh chives