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Recipes
Puff Pastry Samosas
By lorik
Make the filling: Heat the oil in a medium skillet over medium heat until shimmering
- For the sirloin and pea filling:
- 2 tablespoons canola oil
- 1 medium shallot, peeled and finely chopped
- 3 jalapeños, seeded and finely chopped
- 2 teaspoons garlic powder (no-salt)
- 1 teaspoon fresh coarsely ground black pepper
- 2 teaspoons ground coriander
- 1/2 teaspoon ground dried turmeric
- 1 teaspoon kosher salt
- 1 pound ground beef sirloin
- 1/2 cup fresh or frozen green peas
- 1/2 cup fresh cilantro leaves, chopped
- For the curry chicken filling:
- 1/4 cup canola oil
- 1 large yellow onion, thinly sliced
- 1 tablespoon peeled, finely chopped fresh ginger
- 2 teaspoons finely chopped garlic
- 1 tablespoon paprika
- 1 1/2 teaspoons garam masala
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1/4 cup water
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- For the puff pastry:
- 1 large egg, beaten
- 1 tablespoon whole milk
- 1 (14x9-inch) sheet frozen puff pastry (two 14-ounce packages), thawed but still cold
- Vegetarian Variation from Food 52:
- 1/2 pound potatoes (I used the sack of new reds I had on hand), peeled and chopped into chunks (just halved is fine if they’re small)
- 2 big carrots, peeled and chopped into chunks that are about the same size as the potato pieces
- 2 tablespoons olive oil
- 1 smallish yellow onion, chopped
- One 1-inch piece of ginger, peeled and minced
- 1 teaspoon ground cumin
- 3/4 cup frozen peas, defrosted
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/2 teaspoon garam masala
- 1 serrano pepper, minced
- pinch of salt
- A few sheets (I used two 10- by 15-inch sheets) frozen puff pastry, thawed but still pretty cold (move it from the freezer to the fridge for a few hours before use)
- Flour for work surface
- 1 egg, beaten, with a tablespoon of water mixed in
Crumb-Crusted Rack of Lamb
By lorik
We prefer the milder taste and bigger size of domestic lamb, but you may substitute lamb imported from New Zealand ...
- 1 1 1 cup panko bread crumbs
- 2 2 1 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 2 2 tablespoons minced fresh thyme
- 6 6 6 garlic clove, minced
- 4 4 4 anchovy fillets, rinsed, patted dry, and minced (optional)
- Kosher salt and pepper
- 2 2 2 tablespoons minced fresh parsley
- 1 1 1 tablespoon grated lemon zest
- 2 2 3/4- to 2-pound) to 1/8 racks of lamb, fat trimmed to 1/8 inch
- 1/4 1/4 1/4 cup Dijon mustard
Homemade Dried Onions
By lorik
Spread chopped onions onto a cookie sheet
- 2 pounds of onions, chopped
Honey-Tamarind Baby Back Ribs
By lorik
Preheat the oven to 275°
- 2 racks baby back ribs (5 1/4 pounds)
- Kosher salt and freshly ground black pepper
- 1/2 cup clover or other mild honey
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- 1 1/2 teaspoons tamarind concentrate
- 2 garlic cloves, coarsely chopped
- 1/2 teaspoon Asian chile paste, such as sambal oelek
Double-Cut Pork Chops with Garlic Butter
By lorik
Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each juniper berri...
- 1/2 cup kosher salt
- 1 tablespoon black peppercorns
- 1 cup sugar
- 4 sprigs rosemary
- 4 bay leaves
- 3 tablespoons plus 1 teaspoon juniper berries
- 5 tablespoons fennel seeds
- 1 head garlic, halved crosswise
- 4 double-cut bone-in pork rib chops (2 inches thick; about 5 pounds total)
- Freshly ground pepper
- 1 head garlic
- Extra-virgin olive oil, for drizzling and brushing
- 4 tablespoons unsalted butter, at room temperature
- 2 teaspoons chopped fresh rosemary
- Juice of 1/2 lemon
- Kosher salt
Peanut Noodles with Pork
By lorik
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces Chinese chow mein noodles or spaghetti
- 1/3 cup creamy peanut butter
- 2 tablespoons rice wine vinegar
- 1/4 cup soy sauce
- 3 tablespoons toasted sesame oil
- 2 carrots, shredded (about 3/4 cup)
- 1 jalapeno pepper, finely chopped (remove seeds for less heat)
- 1 bunch scallions, chopped (white and green parts separated)
- 1 2 -inch piece ginger, peeled and minced
- 4 cloves garlic, minced
- 12 ounces ground pork
- 1/4 cup chopped fresh cilantro
Lorraine Potatoes
By lorik
Cook bacon in a large skillet over medium-high heat about 8 minutes or until crisp
- 26 ounces Ore-Ida® Shredded Hash Brown Potatoes
- 8 Slices Bacon Slices, chopped
- Green Onion, chopped
- 8 ounces Swiss Cheese Shredded
- 4 Eggs
- 1 cup Half and Half
- 1/4 teaspoon Ground Red Pepper
- 1/8 teaspoon Nutmeg Ground
Easy Bagel Recipe
By lorik
Oven Method: Preheat oven to 375F
- 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
- 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
- 3/4 teaspoon kosher salt (use less if using table salt)
- 1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
- 1 egg white, beaten (whole egg works fine too)
- (optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**
All Purpose Grilling Marinade
By lorik
Works with meat, poultry and vegetables
- From Food 52
Slow Cooker Barbacoa
By lorik
Combine all ingredients in the bowl of a slow cooker
- 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
- 4 cloves garlic, minced
- 2 chiptoles in adobo sauce, chopped (or more to taste)
- 1 (4-ounce) can chopped green chiles
- 1 small white onion, finely chopped (about 1 cup)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried Mexican oregano (or regular oregano)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 tsp ground cloves
- 1/2 cup beef stock or water