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Recipes
Beer-Marinated Rump Steaks
By lorik
Recipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nic
- Four 8-ounce rump (top round) steaks
- 3 cups stout or other full-bodied dark beer
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- Three 2-inch strips orange zest
Olive Oil Dip for Italian Bread
By lorik
Pour the olive oil onto a salad plate
- 1/4 cup olive oil
- 5 cloves garlic
- 2 tablespoons balsamic vinegar
- 2 tablespoons Parmesan cheese
- 1 tablespoon crushed dried oregano
- fresh ground black pepper, to taste
Cinnamon Rolls From Frozen Bread Dough with No Rise Variation
By lorik
Lightly grease 2 round cake pans with butter
- Variation from The Kitchn:
- 1 (1 pound) loaf frozen bread dough, thawed
- 2 tablespoons butter, melted
- 2/3 cup brown sugar
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/3 cup heavy whipping cream
- 2/3 cup sifted confectioners' sugar
- 1 tablespoon milk, or more as needed
- 1 dash vanilla extract
- For the cinnamon rolls:
- Cooking spray or butter, for coating the pan
- 3/4 cup granulated sugar, divided
- 1 tablespoon ground cinnamon
- 5 cups self-rising flour, plus more for dusting
- 2 cups whole or 2% milk
- 8 tablespoons unsalted butter, melted, divided
- For the glaze:
- 2 cups powdered sugar
- 1/4 cup whole milk or 2%, plus more as needed
- 1/4 teaspoon fine salt
Thai Grilled Chicken with Cilantro Dipping Sauce
By lorik
Light the grill or heat the broiler
- 2 jalapeño peppers, seeds and ribs removed
- 4 cloves garlic, 2 smashed, 2 minced
- 1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
- 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
- 1 tablespoon cooking oil
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon salt
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 6 tablespoons rice-wine vinegar
- 1 tablespoon sugar
- 1/4 teaspoon dried red-pepper flakes
- 1 1/2 tablespoons water
Lamb and Harissa Bolognese
By lorik
Directions 1. In a large pot of boiling, salted water, cook the fresh fettuccine pasta until desired tenderness, 4 ...
- 1 pound fresh fettuccine pasta
- 5 tablespoons olive oil, divided
- 2 medium carrots, peeled and cut into 2-inch pieces
- 1 medium yellow onion, peeled and quartered
- 1 celery stalk, cut into 2-inch pieces
- 1 pound ground lamb
- Kosher salt, to taste
- 2 garlic cloves, minced
- 1 bay leaf
- 1 thyme stem
- 1/2 cup red wine
- One 14-ounce can Hunt’s tomatoes
- 1 cup roasted red pepper
- 5 tablespoons harissa
- 1 cup whole milk
- 1/2 cup freshly grated Parmesan cheese, plus cheese curls for garnish
- Chopped mint, for garnish
- Freshly grated lemon zest, for garnish
Leftover Arancini
By lorik
Line a container that will fit in your fridge with parchment
- 4 cups of Risotto
- 4 Eggs
- "Pearl" Mozzarella Balls
- 1 1/2 cup Italian Breadcrumbs
- Vegetable Oil, for frying
- Parchment Paper
Short Rib Mujadara
By lorik
Recipe adapted from Alon Shaya, Shaya, New Orleans, LA
- For the Ribs:
- 5 pounds boneless short ribs, trimmed
- 1 3/4 teaspoons kosher salt, plus more to taste
- 2 tablespoons canola oil, divided
- 4 1/2 cups water, divided
- 1 large yellow onion, cut into large wedges
- 1 large carrot, peeled and cut into 1-inch pieces
- 1/2 head fennel, cut into large wedges
- 5 garlic cloves, peeled and halved
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon fennel seed
- 1/2 teaspoon ground cardamom
- 1 tablespoon orange zest (1/2 orange)
- For Caramelized Onions:
- 3 tablespoons canola oil
- 3 tablespoons rendered short rib fat
- 5 cups thinly sliced yellow onion (2 large yellow onions)
- Kosher salt, to taste
- For the Mujadara:
- 1 cup green lentils, rinsed
- 4 3/4 cups water, divided
- 1/3 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon orange zest (1/2 orange)
- 1 whole star anise
- 1 cinnamon stick
- 1 bay leaf
- Pinch ground cardamom
- Pinch ground allspice
- 1/2 teaspoon kosher salt, plus more to taste
- 1 cup long-grain white rice, washed and rinsed
- 1 1/2 cups cooked black-eyed peas, rinsed (one 15 1/2-ounce can)
- 1/4 cup thinly sliced scallions
- 1/4 cup roughly chopped parsley
- 1/4 cup roughly chopped cilantro
Grilled Chicken Souvlaki for 2
By lorik
This tzatziki is fairly mild; if you like a more assertive flavor, double the garlic
- Tzatziki Sauce:
- 1/2 tablespoon lemon juice
- 1/4 teaspoon garlic, minced to paste
- 1/4 cup plus 2 tablespoons plain Greek yogurt
- 1/4 cucumber, peeled, halved lengthwise, seeded, and diced fine (1/4 cup)
- 1 1/2 tablespoons minced fresh mint
- 1/2 tablespoon minced fresh parsley
- 1/8 teaspoon salt
- Chicken:
- Salt and pepper
- 12 ounces boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon finely grated lemon zest plus 1/4 cup juice (2 lemons)
- 1/2 teaspoon honey
- 1/2 teaspoon dried oregano
- 1/2 green bell pepper, halved, stemmed, seeded, each quarter cut into 4 chunks
- 2 (8-inch) pita breads
Freezer Chicken Enchiladas
By lorik
Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe
- 1 (29-ounce) can tomato sauce
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 canned chipotle chile in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1/4 teaspoon table salt
- 1/2 cup low-sodium chicken broth
- 1 tablespoon vegetable oil
- 3 cups shredded cooked chicken
- 2 1/2 cups shredded Monterey Jack cheese
- 1/3 cup chopped fresh cilantro leaves
- 2 tablespoons minced canned pickled jalapeños
- 10 (6-inch) corn tortillas
- Cooking spray
Fig, Gorgonzola, and Prosciutto Pizza
By lorik
Fresh pizza dough can be found in the refrigerated section of most grocery stores
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 1 pound pizza dough
- 1/4 cup fig jam
- 3 ounces Gorgonzola cheese, crumbled (3/4 cup)
- 2 ounces (2 cups) baby arugula
- 4 thin slices prosciutto, torn into 1-inch pieces