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Recipes
Shaking Beef
By lorik
Recipe adapted from Henry Trieu, Falansai, New York City
- 1 pound filet mignon, cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt, divided
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup granulated sugar
- 1/2 teaspoon freshly ground black pepper
- Juice of 1/2 lime
- 1 tablespoon grapeseed oil
- 2 tablespoons unsalted butter
- 1/4 medium red onion, thinly sliced
- 1 bunch scallions, sliced into 1 1/2-inch pieces
- 2 cups baby greens (such as spinach, arugula or watercress)
Cheesy Polenta & Egg Casserole
By lorik
Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1/3 cup finely chopped onion
- 4 cups water, plus more as needed
- 1 cup yellow cornmeal (see Shopping Tip)
- 1/2 teaspoon salt
- 6 ounces Italian turkey sausage, casing removed
- 1/2 cup shredded fontina or mozzarella
- 1/2 cup grated Parmigiano-Reggiano, divided
- 6 large eggs
Warm Farro Salad with Charred Corn
By lorik
Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season ...
- For the vinaigrette:
- 1/4 cup extra-virgin olive oil
- Grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons minced shallot
- Kosher salt and freshly ground pepper
- For the salad:
- 6 ounces cherry tomatoes, halved
- Kosher salt and freshly ground pepper
- 1/2 cup apple cider vinegar
- 1 1/2 cups farro
- 3 ears of corn, shucked
- 1 tablespoon vegetable oil
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup pistachios, chopped
- 1 tablespoon thinly sliced fresh chives
- 2 tablespoons chiffonade fresh basil
Crispy Pan-Fried Pork Chops
By lorik
We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and fl...
- 2/3 cup cornstarch
- 1 cup buttermilk
- 2 tablespoons Dijon mustard
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 3 cups cornflakes (see note)
- Table salt and ground black pepper
- 8 center-cut boneless pork chops (3 to 4 ounces each), 1/2 to 3/4 inch thick (see note)
- 2/3 cup vegetable oil
- Lemon wedges
Chicken Broth in a Slow Cooker
By lorik
Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker
- 2 1/2 pounds bone-in chicken pieces
- 6 cups water
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 onion, quartered
- 1 tablespoon dried basil
Paprika Roast Leg of Lamb with Mint Sauce
By lorik
Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspo...
- 3/4 cup extra-virgin olive oil Juice of 2 lemons
- 10 cloves garlic, grated
- 3 tablespoons smoked paprika
- 3 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 6 -to-8-pound bone-in leg of lamb, hip bone removed
- 1 cup fresh mint
- 1 cup fresh parsley
- 1 clove garlic
- 1 teaspoon dijon mustard
- 1 teaspoon capers
- Juice of 1/2 lemon
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1/2 cup extra-virgin olive oil
Root Vegetable Salad with Fried Eggs
By lorik
Preheat the oven to 450 degrees F
- 4 carrots, diced
- 4 parsnips, diced
- 1 small red onion, thinly sliced
- 1 clove garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 slices bacon, diced
- 2 tablespoons rice vinegar
- 1 5 -ounce package baby arugula or mixed greens (about 8 cups)
- 1/2 cup fresh parsley leaves
- 1/4 cup grated parmesan cheese, plus more for topping
- 4 large eggs
Jamaican Curry Chicken
By lorik
A deliciously spicy chicken curry flavored with the Jamaican flavors of curry powder, allspice, garlic, ginger, and...
- 4-pounds boneless, skinless chicken thighs, cut into 1 1⁄2-inch pieces
- 1 ⁄4 cup fresh lime juice
- 2 tablespoons curry powder
- 1 ⁄4 cup coconut oil
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon ground allspice
- 3 cloves garlic, finely chopped
- 3 scallions, finely chopped
- 3 sprigs thyme
- 2 carrots, thinly sliced
- 1 chayote squash, cut into 1⁄2-inch cubes
- 1 russet potato, peeled and cut into 1⁄2-inch cubes
- 1 (1-inch) piece ginger, minced
- 1 cup coconut milk
- 1 Scotch bonnet or habanero chile, slit in half lengthwise
- cooked white rice, for serving
No Knead Country Loaf
By lorik
Sit a bowl on a kitchen scale
- Makes 1 10" round loaf, 1 1/4 pounds
- 3 cups bread flour (400 grams)
- 1 1/4 teaspoons salt (8 grams)
- 1/4 teaspoon instant or other active dry yeast (1 gram)
- 1 1/3 cup cool (55-65 degrees F) water (300 grams)
- Wheat bran, cornmeal, or additional flour for dusting
Dublin Coddle
By lorik
An equal weight of traditional Irish bangers can be substituted for the bratwurst
- 1 3/4 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- Salt and pepper
- 4 slices thick-cut bacon, cut into 1-inch pieces
- 1 1/4 pounds bratwurst
- 2 onions, sliced into 1/2-inch-thick rings
- 1 tablespoon minced fresh thyme
- 1 3/4 cups chicken broth
- 2 tablespoons cider vinegar
- 2 tablespoons minced fresh parsley