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Recipes
Texas Thick Cut Smoked Pork Chops
By lorik
Each chop can easily serve two people
- Pork:
- Kosher salt and pepper
- 3 tablespoons sugar
- 4 (18- to 20-ounce) bone-in pork rib chops, 2 inches thick
- 2 teaspoons onion powder
- 2 teaspoons granulated garlic
- 2 cups mesquite wood chips
- Barbecue Sauce:
- 2 slices bacon
- 1/4 cup grated onion
- Kosher salt and pepper
- 3/4 cup cider vinegar
- 1 1/4 cups chicken broth
- 1 cup ketchup
- 2 tablespoons hot sauce
- 1/2 teaspoon liquid smoke
Fillings for Sandwich Cookies
By lorik
Both recipes make enough filling for 2 dozen cookies Chocolate Peppermint: Put the cream in a small saucepan over ...
- Chocolate Peppermint:
- 1/2 cup heavy cream
- 12 oz bittersweet chocolate, chopped fine
- 1 tsp mint extract
- Vanilla Cream:
- 4 Tbsp unsalted butter, at room temperature
- 1/4 cup vegetable shortening
- 1 1/2 cups confectioners' sugar, sifted
- 2 tsp vanilla extract
- 1/4 tsp salt
- Chocolate Hazelnut:
- 1 cup chocolate-hazelnut spread
- 4 Tbsp unsalted butter, softened
- 1/4 tsp salt
- 1 cup confectioners' sugar, sifted
Bloody Good Steak
By lorik
1. Place peppercorns in plastic bag (ziploc-type) and smash with a hammer until they are coarsely crushed
- 1 slab of flank steak
- 2 tablespoons black peppercorns
- Extra-virgin olive oil
- Kosher salt
- Real Balsamic vinegar
Wild Rice Pilaf for 2
By lorik
Heat oil in a saucepan over medium high
- 1 tsp olive oil
- 1/4 cup minced onion
- 1/4 cup diced carrot
- 1 tsp minced garlic
- 1/2 cup dry wild and white rice blend (such as Uncle Bens)
- 2 Tbsp dry white wine
- 1 cup low sodium chicken broth
- 2 Tbsp slivered almonds, toasted
- 1-2 tsp fresh lemon juice
- 1/2 tsp minced fresh thyme
- Salt and Pepper to taste
Home Corned Beef with Vegetables
By lorik
Pink curing salt #1, which can be purchased online or in stores specializing in meat curing, is a mixture of table ...
- Corned Beef:
- 1 (4 1/2- to 5-pound) beef brisket, flat cut
- 3/4 cup salt
- 1/2 cup packed brown sugar
- 2 teaspoons pink curing salt, #1
- 6 garlic cloves, peeled
- 6 bay leaves
- 5 allspice berries
- 2 tablespoons peppercorns
- 1 tablespoon coriander seeds
- Vegetables:
- 6 carrots, peeled, halved crosswise, thick ends halved lengthwise
- 1 1/2 pounds small red potatoes, unpeeled
- 1 head green cabbage, (2 pounds), uncored, cut into 8 wedges
Chicken Chimichangas
By lorik
If using a cast-iron Dutch oven, increase the broth to 1 3/4 cups, adding 1 1/4 cups in step 2
- 1 1/4 cups low-sodium chicken broth
- 1 tablespoon minced canned chipotle chiles in adobo sauce
- 1/2 cup long-grain white rice
- Salt and pepper
- 2 (6-ounce) boneless, skinless chicken breasts, trimmed
- 1 tablespoon plus 3 cups peanut or vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, rinsed
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1/3 cup chopped fresh cilantro
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 4 (10-inch) flour tortillas
Grilled Brined Vegetables with Green Chile Charmoula and Grilled Halloumi
By lorik
For vegetables: Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 Tbsp
- Green Chile Charmoula:
- 2 bay leaves
- 10 black peppercorns
- 1 cup unseasoned rice vinegar
- 1/4 cup sugar
- Pinch of crushed red pepper flakes
- 2 tablespoons kosher salt, plus more
- 1 pound carrots, beets, or radishes, scrubbed, trimmed, halved or quartered if large
- 1 tablespoon olive oil
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 2 scallions
- 2 serrano chiles
- 1/2 cup chopped basil
- 1/2 cup chopped cilantro
- 1/4 cup olive oil
- Kosher salt, freshly ground pepper
- Spiced Seed Sprinkle:
- Nonstick vegetable oil spray
- 1 large egg white
- 1/3 cup raw pumpkin seeds
- 2 tablespoons black sesame seeds
- 4 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- Grilled Halloumi with Watercress:
- 1 8-ounce package halloumi, sliced 1/4 inch thick
- 1 bunch watercress, tough stems removed
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
Candied Jalapeno Mayo
By lorik
Makes 1 1/2 cups
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 medium jalapeños, stemmed and cut into 1/4-inch rounds
- 2 medium Fresnos, stemmed and cut into 1/4-inch rounds
- 1 cup mayonnaise
- Kosher salt, to taste
Iowa Loose Meat Sandwiches
By lorik
Do not substitute leaner ground beef in this recipe or the sandwich will be dry
- 1 pound 85 percent lean ground beef
- 1/4 cup water
- 1 tablespoon yellow mustard, plus extra for serving
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup finely chopped onion
- 4 hamburger buns
- Sliced dill pickles
Muffin Tin Frittatas
By lorik
Use a nonstick muffin tin or the eggs will stick
- Chorizo, Parsley, and Pepper Jack Filling:
- 8 large eggs
- 1/4 cup half-and-half
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 recipe frittata filling (see related content)
- 1 tablespoon olive oil
- 8 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced thin
- 8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
- 1 large onion, chopped fine
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 6 ounces pepper Jack cheese, shredded (1 1/2 cups)
- 3 tablespoons minced fresh parsley
- Potato, Bell Pepper and Cheddar Filling:
- 2 tablespoons olive oil
- 8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
- 1 large onion, chopped fine
- 1 large red bell pepper, stemmed, seeded, and chopped
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
- 3 tablespoons minced fresh basil
- Note: After making this recipe once, there was twice as much filling as needed unless you are using the Texas Sized muffin tins, cut filling in half and add 2 eggs.