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Recipes
Tuna with Capers, Olives and Lemon
By lorik
You can turn this Tuna with Capers, Olives and Lemon recipe into a dip
- 1 garlic clove, finely minced
- Juice of half a lemon, plus more to taste
- 5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
- 20 ounces canned tuna, preferably packed in olive oil, drained
- 1/4 cup chopped red onion
- 1/4 cup chopped black olives
- 2 tablespoons capers
- 2 tablespoons minced parsley or basil
- Salt to taste
- Buttered toast, if serving as sandwiches
- 10 tablespoons unsalted butter, softened, if serving as dip
Loaded BBQ Baked Potato Casserole
By lorik
Preheat oven to 375 degrees F
- 1 (24-ounce) package refrigerated mashed potatoes
- 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
- 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
- 1/2 (8-ounce) package cream cheese, cut into cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 2 cooked chicken breasts, shredded
- 1/2 cup barbecue sauce
- 6 slices precooked bacon, crumbled
Taco Salad
By lorik
Recipe from the Tasting Table Test Kitchen
- For the Shell:
- Canola oil, for frying
- 4 flour tortillas
- Kosher salt, to taste
- For the Crema:
- 1/2 cup sour cream
- 2 tablespoons sambal sauce
- Kosher salt, to taste
- For the Black Beans:
- 2 tablespoons olive oil
- 1/2 cup finely diced yellow onion (1/2 medium yellow onion)
- One 16-ounce can black beans, drained and rinsed
- 1/4 cup water
- 1 teaspoon finely chopped oregano
- For the Grilled Tomatoes:
- 2 medium tomatoes, cored and halved crosswise
- 2 tablespoons olive oil
- Kosher salt, to taste
- For the Steak:
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 pound skirt steak, silver skin removed, patted dry
- For the Salad:
- Black beans
- 1 cup shredded red cabbage
- Grilled tomatoes
- 2 radishes, sliced very thin
- 1/2 cup cilantro leaves
- 1/3 cup torn mint leaves
- 1 tablespoon olive oil
- Kosher salt, to taste
- Grilled skirt steak
- 1 avocado—halved, pitted and cut into 8 slices
- 1 jalapeño or serrano chile pepper, stemmed and cut into thin rounds
- 5 ounces Cotija cheese, crumbled
- 1 lime, cut into 4 wedges
Orange Popovers
By lorik
Preheat the oven to 425°
- 3 large eggs, at room temperature
- 1 tablespoon sugar
- 1 teaspoon finely grated orange zest
- 1 1/4 cups milk
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Curried Pumpkin Soup with Lime & Cashews
By lorik
Makes 4 servings (about 8 cups) Total time: 30 minutes
- MELT:
- 2 Tbsp. unsalted butter
- 1 1/2 cups diced onions
- 1/2 cup diced red bell pepper
- ADD:
- 2 Tbsp. red curry paste (such as Thai Kitchen)
- 2 tsp. grated fresh ginger
- 1 tsp. grated fresh garlic
- 1/2 tsp. ground coriander
- 1 can pumpkin purée (15 oz.)
- 3 cups low-sodium chicken broth
- 1 can coconut milk (13.66 oz.)
- STIR IN:
- 1/4 cup chopped fresh cilantro
- 1 Tbsp. chili garlic sauce
- 1 Tbsp. fresh lime juice
- 1 Tbsp. brown sugar
- 2 tsp. fish sauce
- Salt to taste
- Lime wedges
- Chopped roasted cashews
Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic
By lorik
Combine 2 Tbs. salt and 2 tsp
- Kosher salt and freshly ground black pepper
- 1 6-3/4- to 7-lb. boneless pork shoulder roast
- 1 large yellow onion, cut into 1/2-inch-thick rings
- 3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
- 10 cloves garlic, peeled
- 1 cup dry white wine
Simple Roasted Rack of Lamb
By lorik
Have your butcher french the racks for you; inevitably, the ribs will need some cleaning up, but at least the bulk ...
- Red Wine Pan Sauce with Rosemary:
- 2 racks of lamb (each 8 to 9 ribs, weighing 1 1/4 to 1 1/2 pounds), rib bones frenched, and meat trimmed of fat and silver skin (see illustrations below)
- Salt and ground black pepper
- 2 tablespoons vegetable oil
- 2 medium shallots, minced
- 1 cup dry red wine
- 2 1/2 teaspoons minced fresh rosemary
- 1 cup low-sodium chicken broth (canned)
- 2 tablespoons unsalted butter, softened
- Salt and ground black pepper
- Orange Pan Sauce with Middle Eastern Spices:
- 2 medium shallots, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon cayenne pepper
- 2 teaspoons granulated sugar
- 3 tablespoons red wine vinegar
- 1/4 cup orange juice
- 1 1/2 cups low-sodium chicken broth (canned)
- 1 tablespoon minced fresh cilantro leaves
- Table salt
- Sweet and Sour Mint Sauce:
- 1/2 cup fresh mint leaves (loosely packed), chopped
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- Table salt
Barbecued Buttermilk Marinated Chicken
By lorik
In a small bowl, whisk the buttermilk, cayenne, 1/2 tsp
- 2 cups well-shaken buttermilk
- 1/2 tsp. ground cayenne pepper
- Kosher salt and freshly ground black pepper
- 6 boneless, skinless chicken breast halves
- Olive oil, for grilling
- 1/2 cup homemade or good-quality store-bought barbecue sauce
Huevos Motuleños (Eggs in Tortillas with Ham and Peas)
By lorik
Purée beans, 1 chile, epazote, 1⁄4 the onion, and 1⁄4 cup water in a blender until very smooth, at least 2 min...
- 1 cup canned black beans
- 2 habanero chiles, stemmed and seeded
- 2 sprigs epazote (available at melissas.com) or cilantro
- 1 medium white onion, cut into thick slices
- 3 tbsp. lard or canola oil
- 1 lb. plum tomatoes, cored
- 5 tbsp. canola oil, plus more for frying
- Kosher salt, to taste
- 8 corn tortillas
- 1 small, ripe plantain or large banana, peeled and cut into 1⁄4″ slices
- 4 eggs
- 2 oz. deli-sliced ham, cut into 1⁄2" strips
- 2 oz. deli-sliced Gouda or Edam, cut into 1⁄2" strips
- 1 ⁄2 cup canned peas
- 1 ⁄4 cup crumbled queso Cotija
Onion Strings
By lorik
In a medium bowl, combine flour, salt, and pepper; mix well
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup vegetable oil
- 1 large onion, thinly sliced and separated into rings