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Recipes
Black Bean Noodles with Pork and Mushrooms
By lorik
Tip: Don’t salt the water when cooking the noodles; the sauce provides plenty of salt for the dish
- 12 OUNCES DRIED WIDE, THICK WHEAT NOODLES (SUCH AS UDON)
- 2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
- 8 OUNCES FRESH SHIITAKE MUSHROOMS, STEMMED AND FINELY CHOPPED
- 12 OUNCES GROUND PORK
- 4 SCALLIONS, WHITE AND LIGHT GREEN PARTS MINCED, DARK GREEN TOPS THINLY SLICED
- 4 MEDIUM GARLIC CLOVES, MINCED
- 1/2 TEASPOON RED PEPPER FLAKES
- 1/2 CUP DRY SHERRY
- 3 TABLESPOONS BLACK BEAN GARLIC SAUCE
- 1 TABLESPOON HOISIN SAUCE
- 1 TABLESPOON LOW-SODIUM SOY SAUCE
- 2 TABLESPOONS PLUS 1 TEASPOON UNSEASONED RICE VINEGAR, DIVIDED
- 1/2 ENGLISH CUCUMBER, THINLY SLICED ON THE DIAGONAL, THEN CUT INTO MATCHSTICKS
Devils on Horseback
By lorik
Use tender dates that measure at least 1 1/4 inches in length; smaller, drier dates are difficult to stuff
- 4 ounces blue cheese
- 32 pitted Deglet Noor dates, about 1 1/4 inches long
- 16 slices bacon
No-Bake Energy Bites
By lorik
Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into b...
- 1 cup rolled oats
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup ground flax seed
- 1/2 cup crunchy peanut butter
- 1/3 cup honey
- 1 teaspoon vanilla extract
Flank steak with Green Sauce
By lorik
Generously season the steak and let it sit at room temperature for 30 minutes
- Serves 8 to 10
- 2 1/2 pounds flank steak
- Salt
- 2 cups packed flat-leaf parsley leaves
- 1 cup packed basil leaves
- 1 garlic clove
- 2 teaspoons capers
- 2 anchovy fillets
- Pinches Piment d'Espelette or red pepper flakes
- 1/2 to 3/4 cups olive oil
- Juice of one lemon
- 2 lemons, cut into wedges
Toasted Turkey Subs with Smoked Mozzarella
By lorik
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees
- 3 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 (14.5-ounce) can diced tomatoes, drained
- 2/3 cup basil pesto
- Salt and pepper
- 4 (6-inch) sub rolls, slip partially lengthwise
- 1 1/2 pounds deli turkey, thinly sliced
- 12 ounces smoked mozzarella cheese, sliced into thin rounds
Grilled Flatbreads
By lorik
This easy, homemade bread is super delicious hot off the grill
- PULSE:
- 31/4 cups self-rising flour, plus more for rolling
- 11/2 tsp. baking powder
- 11/2 tsp. kosher salt
- COMBINE:
- 1 cup sour cream
- 1/2 cup buttermilk
- Finishing Oil:
- Makes 1/4 cup
- Total time: 20 minutes
- 1/4 cup olive oil
- 1 –2 cloves garlic, smashed, or fresh rosemary or thyme sprigs
- Pizza Bianca:
- If you like the simplicity of bread and cheese, this
- delicious and deceptively simple pizza is for you.
- LIGHTLY TOP WITH:
- Rosemary-infused olive oil, Shredded fontina cheese, Shredded Asiago cheese, Grated Parmesan, Minced fresh rosemary, OFF HEAT, TOP WITH:
- Minced fresh parsley.
- Tre Colori:
- Keep it classic with this colorful and tasty take on a Margherita pizza. Now that’s Italian!
- LIGHTLY TOP WITH:
- Garlic-infused olive oil, Purchased basil pesto, Sliced fresh mozzarella, Sliced fresh tomatoes, OFF HEAT, TOP WITH: Fresh basil leaves.
- Peach & Prosciutto:
- Pork and fruit are perfect partners — but, when in season, try figs, pears, or fresh berries.
- LIGHTLY TOP WITH:
- Thyme-infused olive oil, Sliced fresh peaches, Julienned sliced prosciutto, Minced fresh thyme, OFF HEAT, TOP WITH: Micro greens or watercress, Crumbled ricotta salata, Drizzle of olive oil and balsamic vinegar.
Bacon and Leek Souffle
By lorik
Position a rack in the center of the oven and heat the oven to 325°F
- Unsalted butter, softened, for the baking dish
- 5 5 5 slices bacon, thinly sliced crosswise
- 2 2 2 cups thinly sliced leeks (light-green and white parts only, from about 2 medium leeks)
- 1 1 1 tsp. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1/2 1/2 1/2 cup whole milk
- 5 5 5 oz. cream cheese, cubed
- 1/2 1/2 1/2 cup grated Asiago cheese
- 5 5 1 large eggs, separated, plus 1 large white
- 1/2 1/2 1/2 tsp. cream of tartar
Coriander Beef Tenderloin Medallions
By lorik
If you’re looking for a fast, bold-flavored dinner, these steaks are it
- FOR THE RELISH, COMBINE:
- 2 cups finely diced onions
- 1/2 cup finely diced jalapeños
- 1/4 cup white wine vinegar
- 2 tsp. chopped orange zest
- 2 Tbsp. olive oil
- 1/2 cup chopped fresh cilantro
- Salt and black pepper to taste
- FOR THE BEEF, PRESS:
- 2 tsp. coriander seeds, crushed
- 1 1/2 tsp. kosher salt
- 4 beef tenderloin medallions, 3/4–1-inch thick (4 oz. each)
Skillet chicken Fajitas
By lorik
We like to serve these fajitas with crumbled queso fresco or feta in addition to the other garnishes listed
- Chicken:
- 1/4 cup vegetable oil
- 2 tablespoons lime juice
- 4 garlic cloves, peeled and smashed
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness
- Rajas con Crema:
- 1 pound (3 to 4) poblano chiles, stemmed, halved, and seeded
- 1 tablespoon vegetable oil
- 1 onion, halved and sliced 1/4 inch thick
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup heavy cream
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 - 12 (6-inch) flour tortillas, warmed
- 1/4 cup minced fresh cilantro
- Lime wedges
Pumpkin Flan with Maple Caramel
By lorik
Preheat the oven to 350 degrees
- for the caramel:
- ¾ cup sugar
- 1/3 cup pure Grade A maple syrup
- ½ teaspoon fleur de sel
- for the pumpkin flan:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup canned pumpkin puree (not pie filling)
- ½ cup (4 ounces) Italian mascarpone
- 4 extra-large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure maple extract, such as Boyajian
- 2 teaspoons grated orange zest (2 oranges)
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg