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Recipes
Upgraded Mayo
By lorik
1. In a heavy medium bowl, whisk the egg yolks with the salt and dry mustard until smooth
- Classic Mayo Recipe:
- Ingredients
- 2 egg yolks
- 1 tablespoon kosher salt
- 1 teaspoon dry mustard
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 cups vegetable oil
- 1 teaspoon granulated sugar
Pork Chops with Tamarind and Ginger
By lorik
In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric
- 3 garlic cloves, finely grated or minced
- 1 tablespoon tamarind concentrate (or extract), or use lime juice
- 1 tablespoon sambal oelek or other chile paste
- 2 teaspoons grated fresh ginger
- 2 teaspoons kosher salt, more as needed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon fish sauce
- 1 teaspoon ground turmeric
- 2 bone-in pork chops, 1 1/2 inches thick (2 pounds total)
- 2 tablespoons coconut oil, grapeseed oil or safflower oil
- Scallions, thinly sliced
- Lime wedges, for serving
Creamy Skillet Tortellini with Sweet Potato and Spinach
By lorik
Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat
- 1 tablespoon olive oil
- 1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chicken or vegetable broth
- 1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
- 1/2 cup half-and-half
- 1 (12-ounce) bag frozen cheese tortellini
Tenderloin Beef Roast
By lorik
Recipe from the Tasting Table Test Kitchen
- For Beef Tenderloin:
- One 3-pound center-cut beef tenderloin, trimmed and tied at 1 1/2-inch intervals
- 6 sprigs thyme
- 4 sprigs rosemary, leaves removed
- 3 large garlic cloves, thinly sliced
- Kosher salt and coarsely ground black pepper, to taste
- Fresh horseradish, sliced into thin shavings with a vegetable peeler, to top
- For the Chive Lemon Cream Sauce:
- 1 cup sour cream or crème fraîche
- 1 tablespoon finely chopped chives
- 1 teaspoon worcestershire sauce
- 1 teaspoon lemon zest
- Kosher salt, to taste
Melting Chocolate Cake
By lorik
1. Preheat the oven to 350° F (180° C)
- 6 ounces semi-sweet chocolate
- 6 ounces butter
- 4 eggs, divided
- 6 ounces sugar
- 2 ounces all-purpose flour
- Vanilla ice cream, powdered sugar, and chocolate shavings (for serving)
Grilled Soy-Basted Chicken with Spicy Cashews
By lorik
4 to 6 servings
- 1/2 cup unsalted cashews
- 2 tablespoons Sriracha sauce
- 3 tablespoons toasted sesame oil
- 1/2 cup plus 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cracked black pepper
- Hot sauce, to taste
- 2 1/2 pounds skinless, boneless chicken thighs
- 1/4 cup brown sugar (light or dark) or molasses
- 2 tablespoons peeled and minced ginger
- 4 scallions, sliced thin
- 5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
S'mores Blossom Cookies
By lorik
1. Adjust oven rack to middle position and heat oven to 350 degrees
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1/2 cup (3 1/2 ounces) sugar
- 8 whole graham crackers, crushed into fine crumbs (1 cup)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 12 large marshmallows, halved crosswise
- 24 Hershey's Chocolate Kisses, unwrapped
Salted Peanut Butter-Pretzel-Chocolate Chip Cookies
By lorik
These hearty cookies have something for everyone—they’re chewy, crunchy, salty, and sweet
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1 cup (3 ounces) quick oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 1 1/4 cups packed (8 3/4 ounces) light brown sugar
- 2/3 cup crunchy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips
- 1 1/2 ounces pretzel sticks, coarsely crushed (2/3 cup)
- Flake sea salt
Indian Masala Kheema (Dry Spicy Minced Meat)
By lorik
Heat the vegetable/ canola/ sunflower cooking oil in a wok or deep pan on medium heat
- 3 tablespoons vegetable or canola or sunflower cooking oil
- 1 teaspoon cumin seeds
- 2 medium finely chopped onions
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons coriander
- 1 tablespoon cumin
- 1 tablespoon garam masala
- Salt to taste
- 1 pound (1/2 kg) ground beef (you can use any ground meat you prefer for this recipe)
- 2 medium finely chopped tomatoes
- Juice of 1/2 lime or lemon
- Chopped coriander leaves for garnish
Chili-Potato Skins Toppers
By lorik
Two Onion-Ranch Sour Cream: Combine sour cream, scallions, chives, and ranch mix; chill until ready to serve
- Onion-Ranch Sour Cream Dip:
- Makes 8 servings (about 2 cups)
- Total time: 10 minutes
- 1 pt. sour cream
- 3 Tbsp. minced scallions
- 2 Tbsp. thinly sliced chives
- 4 tsp. powdered ranch dip mix
- Baked potato skins
- Bacon-Cheese Sauce:
- Makes 8 servings (about 11/2 cups)
- Total time: 20 minutes
- COOK:
- 4 strips thick-sliced bacon, diced
- ADD:
- 2 tsp. minced scallion whites
- 1 tsp. minced fresh garlic
- WHISK IN:
- 1 Tbsp. all-purpose flour
- 1 cup whole milk
- 1/2 tsp. Dijon mustard
- 3 oz. American cheese, diced
- STIR IN:
- 2 Tbsp. sliced scallion greens
- Salt and black pepper to taste
- Baked potato skins
- Ground Chuck Chili:
- Makes 8 servings (about 2 cups)
- Total time: 30 minutes
- BROWN:
- 8 oz. ground chuck
- 1 Tbsp. olive oil
- ADD:
- 1/2 cup diced white onion
- 2 tsp. minced fresh garlic
- 2 tsp. chili powder
- 1 tsp. ground cumin
- DEGLAZE:
- 1/4 cup low-sodium beef broth
- STIR IN:
- 1 can tomato sauce (8 oz.)
- 1 Tbsp. each prepared yellow
- mustard and ketchup
- 1 tsp. Worcestershire sauce
- Salt and black pepper to taste
- Baked potato skins