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Recipes
Hyderabadi Lamb Biryani
By lorik
This fragrant spiced lamb-and-rice dish from Chopped judge Maneet Chauhan is just one of the many biryanis she feat...
- Garam Masala:
- 10 black peppercorns
- 2 whole cloves
- One 4-inch cinnamon stick
- 1/4 teaspoon caraway seeds
- Pinch of freshly grated nutmeg
- Small piece of mace
- 4 green cardamom pods
- Lamb:
- 1/4 cup canola oil
- 2 onions (1 pound), thinly sliced
- 3/4 cup finely chopped mint
- 1/2 cup finely chopped cilantro
- 1/4 cup yogurt
- 3 tablespoons fresh lemon juice
- 2 to 3 Thai chiles, minced
- 1 tablespoon finely grated garlic
- 1 tablespoon finely grated peeled fresh ginger
- 1 tablespoon kosher salt
- 2 teaspoons cayenne
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground turmeric
- 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons ghee or clarified butter
- Rice:
- 4 whole black peppercorns
- 2 whole cloves
- 2 green cardamom pods
- 1 black cardamom pod
- One 2-inch cinnamon stick
- 1 bay leaf
- Pinch of freshly grated nutmeg
- Small piece of mace
- 1 tablespoon canola oil
- 1 tablespoon kosher salt
- 1 teaspoon caraway seeds
- 2 cups basmati rice
- Pinch of saffron threads
- 1/2 cup whole milk
- Biryani:
- 3 tablespoons ghee or clarified butter, plus more for brushing
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
- 1/2 teaspoon rose water
- Dough Lid:
- 1 1/2 cups whole-wheat flour
- 1/2 cup plus 2 tablespoons water
- Tomato-Onion Raita:
- 1 cup yogurt
- 1/2 cup finely chopped tomato
- 1 small Thai chile, minced
- 1 tablespoon minced red onion
- 2 teaspoons chopped mint, plus small leaves for garnish
- 2 teaspoons chopped cilantro
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne
- Pinch of sugar
- Kosher salt
Roasted Sweet Onion Dressing
By lorik
1. Preheat the oven to 425°
- 6 unpeeled garlic cloves
- 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
- 1 1/4 cups vegetable oil, plus more for brushing
- 1/2 cup apple cider vinegar
- 1/4 cup fresh lemon juice
- Kosher salt
- Freshly ground pepper
Jacques Pépin's Garlic Chicken Breasts with Garlic and Parsley
By lorik
the kitchn
- Serves 4
- 3 boneless, skinless chicken breast halves (about 7 ounces each), cut into 1- to 1 1/2-inch cubes
- 2 tablespoons Wondra flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 3 tablespoons chopped fresh parsley leaves
- 2 tablespoons unsalted butter
- 1 medium lemon, quartered
Garlicky Black Pepper Tortilla Chips
By lorik
Heat the oven to 325 degrees and position the rack in the middle
- 1/2 cup light vegetable oil (grapeseed oil works beautifully here)
- 6 large garlic cloves, peeled and finely chopped or pressed through a garlic press
- 1/2 teaspoon fresh black pepper, plus more for sprinkling on the chips
- 19 - or 10-ounce bag tortilla chips (preferably the thicker, home-style type from a local tortillería)
Beet and Arugula Salad with Marinated Burrata
By lorik
Preheat the oven to 400°
- 8 ounces burrata (see Note)
- 1 ⁄2 teaspoon fenugreek seeds
- 1 ⁄2 teaspoon black peppercorns
- 1 ⁄2 cup plus 1 tablespoon extra-virgin olive oil
- 5 thyme sprigs
- 1 pound baby beets
- 4 fresh bay leaves
- 1 tablespoon white wine vinegar
- Kosher salt
- 20 arugula leaves
- Juice and finely grated zest of 1 lemon
- Fleur de sel, for serving
- Freshly cracked pepper, for serving
Mexican Grilled Corn
By lorik
Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are...
- Vegetable oil for cooking grate
- 1/4 cup regular or light mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro leaves
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 teaspoons juice from 1 lime
- 1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (see note)
- 4 teaspoons vegetable oil
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 6 large ears corn , husks and silk removed
50 Rice Dishes
By lorik
1. Lemon Rice Combine 2 cups jasmine ice, 3 cups water, 3 tablespoons butter and 1 teaspoon kosher salt in a saucep...
- From Food Network
Baked Macaroni and Cheese
By lorik
In saucepan combine corn starch, salt, dry mustard and pepper; stir in milk until smooth
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 2 tablespoons butter
- 8 ounces velveeta cheese
- 8 ounces elbow macaroni
Sweet Corn Panna Cotta with Blueberry Compote
By lorik
1. MAKE THE PANNA COTTA In a medium pot fitted with a steamer basket, steam the corn until tender, 15 minutes
- For Panna Cotta:
- 2 ears of corn, husked
- 1 1/2 teaspoons unflavored powdered gelatin
- 3/4 cup plus 1 tablespoon whole milk
- 1 cup plus 2 1/2 tablespoons heavy cream
- 1/4 teaspoon plus 1/8 teaspoon kosher salt
- 1/4 cup plus 2 tablespoons granulated sugar
- 3 tablespoons dark brown sugar
- Blueberry Compote:
- 1 tablespoon sugar
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- Pinch of kosher salt
- 1 1/2 cups blueberries
Roasted Squash and Polenta Torta
By lorik
10-12 Servings
- 1 2- to 3-lb. kabocha squash, halved and seeded; or butternut squash, halved, seeded, and sliced crosswise 1-1/2 inch thick
- 2 Tbs. extra-virgin olive oil; more for the baking sheet and pan
- 5 cups homemade or store-bought vegetable broth
- 2-1/2 cups coarse cornmeal polenta, such as Bob’s Red Mill
- 2-1/4 lb. red onions, quartered, and thinly sliced crosswise
- Sea salt
- 1 Tbs. plus 1 tsp. chopped fresh thyme
- 1/2 tsp. smoked hot Spanish paprika
- 2 Tbs. sweet sherry or Marsala
- 8 oz. grated Manchego cheese or sharp white Cheddar (about 3-1/2 cups)