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Recipes
Indoor Texas Style Beef Ribs
By lorik
Our favorite store-bought barbecue sauce is Bull’s-Eye Original Barbecue Sauce
- 4 cups water
- 3/4 cup barbecue sauce, plus extra for serving
- 1/4 cup plus 1/2 teaspoon liquid smoke
- 1/4 cup Worcestershire sauce
- 5 tablespoons packed brown sugar
- 2 tablespoons instant espresso powder
- Salt and pepper
- 1/4 teaspoon ground cloves
- 6 pounds bone-in English-style short ribs, bones 4 to 5 inches long, 1 to 1 1/2 inches of meat on top of bone, trimmed
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper (optional)
Roast Mushroom Pizza
By lorik
Makes 4 10" Pizzas
- For the Dough:
- 2 1/2 cups 00 flour
- 2 1/4 cups all-purpose flour, plus more for dusting
- 2 cups water
- 2 tablespoons kosher salt
- 1/2 teaspoon yeast
- For the Roast Mushrooms:
- 12 ounces oyster mushrooms, roughly torn
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 yellow onion, finely chopped
- Kosher salt and freshly ground pepper, to taste
- For the Herb Purée:
- 1 cup basil leaves
- 1 cup parsley leaves
- 1 cup arugula
- 1/2 cup olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon mustard seeds
- Kosher salt and freshly ground black pepper, to taste
- For the Garlic Butter:
- 6 tablespoons unsalted butter
- 2 garlic cloves, finely grated
- For the Topping:
- 1 pound raclette, sliced
CHICKEN TAGINE WITH APRICOTS, BUTTERNUT SQUASH AND SPINACH
By lorik
A fragrant spice paste seasoned the chicken and acted as a base for the stew
- 4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
- KOSHER SALT AND GROUND BLACK PEPPER
- 2 TEASPOONS GROUND CINNAMON
- 2 TEASPOONS GROUND CUMIN
- 2 TEASPOONS SWEET PAPRIKA
- 1 TEASPOON GROUND CORIANDER
- 1/4 TEASPOON GROUND CAYENNE
- 1 1/2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1 1/2-INCH PIECES
- 1 LARGE YELLOW ONION, THINLY SLICED LENGTHWISE
- 4 GARLIC CLOVES, PEELED AND SMASHED
- 4 TEASPOONS GRATED FRESH GINGER
- 2 1/2 CUPS LOW-SODIUM CHICKEN BROTH
- 1 14-OUNCE CAN DICED TOMATOES
- 3/4 CUP DRIED APRICOTS, QUARTERED
- 8 OUNCES PEELED BUTTERNUT SQUASH, CUT INTO 3/4-INCH CUBES (ABOUT 2 CUPS)
- 1 CUP CRACKED GREEK GREEN OLIVES, PITTED AND HALVED
- 1 CUP CHOPPED FRESH CILANTRO, DIVIDED
- 1/4 CUP PISTACHIOS, TOASTED AND CHOPPED
- 2 TEASPOONS GRATED LEMON ZEST, PLUS 3 TABLESPOONS LEMON JUICE (1 TO 2 LEMONS)
- 4 OUNCES BABY SPINACH (ABOUT 4 CUPS)
Fluffy Diner Style Cheese Omelet
By lorik
Although this recipe will work with any electric mixer, a handheld mixer makes quick work of whipping such a small ...
- 3 tablespoons heavy cream, chilled
- 5 large eggs, room temperature
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup shredded sharp cheddar cheese
Roasted Chicken Thighs with Creamed Shallots and Bacon
By lorik
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees
- 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 slices bacon, cut into 1-inch pieces
- 8 shallots, peeled and halved lengthwise
- 1/2 cup brandy
- 1/4 cup water
- 1/2 cup heavy cream
- 1 tablespoon minced fresh thyme
Omelet in a Bag
By lorik
Crack the eggs into a quart sized resealable freezer bag
- 2 eggs
- 2 slices ham, chopped (optional)
- 1/2 cup shredded Cheddar cheese
- 1 tablespoon chopped onion (optional)
- 1 tablespoon chopped green bell pepper (optional)
- 2 tablespoons chopped fresh tomato (optional)
- 1 tablespoon chunky salsa (optional)
- 2 fresh mushrooms, sliced (optional)
Korean Beef Bulgogi for 2
By lorik
Prepare vermicelli according to package directions
- PREPARE:
- 4 oz. dry rice vermicelli
- 2 Tbsp. thinly sliced scallions
- 1 Tbsp. each toasted sesame oil and toasted sesame seeds
- SIMMER:
- 1/4 cup each packed brown sugar and rice vinegar
- 2 Tbsp. each low-sodium soy sauce and minced fresh ginger
- 1 Tbsp. minced fresh garlic
- 2 tsp. each toasted sesame oil and chili garlic sauce
- 1 Tbsp. water
- 1 tsp. cornstarch
- SEASON:
- 12 oz. rib-eye steak, cut into 1/4-inch-thick strips
- Salt and black pepper
- Sliced scallions
- Toasted sesame seeds
- SPICY PICKLED VEGETABLES:
- 2 Tbsp. rice vinegar
- 1 Tbsp. fresh lime juice
- 1 tsp. each sugar and chili garlic sauce
- 1/2 tsp. kosher salt
- 1/3 cup each matchstick-cut carrot and daikon radish
- 1/3 cup seeded, sliced cucumber
Cantonese-Style Black Pepper Beef and Potatoes
By lorik
Don’t chop the garlic and ginger
- 3 tablespoons grapeseed or other neutral oil, divided
- 3 tablespoons soy sauce
- 5 medium garlic cloves, finely grated
- 4 teaspoons finely grated fresh ginger
- 2 teaspoons cornstarch
- Kosher salt and coarsely ground black pepper
- 1 pound beef sirloin tips or tri-tip, patted dry and cut into 1-inch pieces
- 12 ounces Yukon Gold potatoes, cut into 1-inch pieces
- 6 ounces sweet potato, peeled and cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 1 red, yellow or orange bell pepper, stemmed, seeded and cut into 1/2-inch pieces
- 6 Finely chopped fresh cilantro
Arancini
By lorik
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat
- 3 cups low-sodium chicken broth
- Kosher salt
- 1 cup arborio rice
- 2 tablespoons pine nuts, toasted
- 1/2 cup shredded mozzarella cheese (2 ounces)
- 1/2 cup shredded fontina cheese (2 ounces)
- 2 tablespoons chopped fresh parsley
- 2 large eggs
- 1/2 cup grated parmesan cheese
- 1 1/2 cups breadcrumbs
- Vegetable oil, for frying
Cacio e Pepe Pasta Pie
By lorik
Preheat the oven to 425°
- 1 pound spaghetti
- 1 1/2 cups milk
- 3/4 cup grated Parmigiano-Reggiano cheese
- 3 large eggs, lightly beaten
- 2 1/2 teaspoons ground black pepper
- Kosher salt
- 6 ounces Fontina cheese, shredded (2 cups)
- 6 ounces sharp white cheddar cheese, shredded (2 cups)
- Butter, for greasing