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Recipes
Chips in Salsa
By lorik
To make the salsa, light a grill or preheat a grill pan
- 1/2 pound plum tomatoes
- 1/2 pound tomatillos, husked and rinsed
- 1 medium white onion—half sliced crosswise 1/2 inch thick, the rest finely chopped for garnish
- 1 tablespoon vegetable oil, plus more for frying
- 6 dried árbol chiles
- 2 garlic cloves, halved
- Kosher salt
- 12 corn tortillas, each cut into 6 wedges, or one 1-pound bag sturdy, restaurant-style tortilla chips
- 1/4 pound Cotija cheese, shredded
- 1/2 cup chopped cilantro
Pizza Pistacchio e Mortadella
By lorik
Place a pizza stone under the broiler; heat for 30 minutes
- Naples Style Pizza Dough:
- Makes 2 10" Pizzas
- 3/4 cup shelled pistachios
- 3/4 tsp grated Parmesan
- 1/4 cup olive oil, plus more to taste
- 1 1/2 tbsp. fresh lemon juice
- Kosher salt, to taste
- 1/2 recipe Naples-style pizza dough (follows)
- Fine semolina, for dusting
- 2 oz. thinly sliced mortadella, cut into quarters
- 1/2 lb. fresh mozzarella, thinly sliced
- 1 oz. grated pecorino romano
- 8 fresh basil leaves
- Makes 4 12 ounce balls
- 2 tbsp. sugar (7⁄8 oz.)
- 1 tbsp. olive oil, plus more (1⁄2 oz.)
- 1 ⁄2 tsp. active dry yeast
- 5 1⁄2 cups "00" flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.)
- 2 tbsp. kosher salt (3⁄4 oz.)
Cuban Mojo Sauce
By lorik
In a medium bowl, combine all ingredients
- 1 ⁄4 cup fresh orange juice
- 1 ⁄4 cup fresh lime juice
- 1 ⁄4 cup olive oil
- 1 tsp. kosher salt
- 1 ⁄2 tsp. finely chopped fresh oregano
- 1 ⁄4 tsp. ground cumin
- 1 ⁄8 tsp. dried oregano
- 12 cloves garlic, minced
Creamy Romesco Soup
By lorik
Makes 4 servings (6 cups) Total time: about 30 minutes
- 1 Tbsp. each olive oil and unsalted butter
- 1/3 cup grated onion
- 1 tsp. grated fresh garlic
- 1/2 tsp. smoked paprika
- 1/4 tsp. red pepper flakes
- 1/4 cup dry sherry
- 1 1/2 cups low-sodium vegetable or chicken broth
- 1 can whole tomatoes in juice (28 oz.)
- 1 jar roasted red peppers, (12 oz.) drained and chopped
- 1/2 cup heavy cream
- Salt, black pepper, and sherry vinegar to taste
- Chopped fresh parsley
- Toasted sliced almonds
Deviled Egg Salad
By lorik
1. Combine 4 cups water and 4 cups ice cubes in large bowl; set aside
- 10 large eggs
- 1/4 cup mayonnaise
- 1 1/2 tablespoons lemon juice
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon hot sauce
- Salt and pepper
- 2 tablespoons finely chopped fresh chives
Lebanese Lentils and Rice with Crisped Onions (Mujaddara)
By lorik
Tip: Don't use French green lentils (Puy lentils) in place of the brown lentils called for
- 4 medium garlic cloves, smashed and peeled
- 4 bay leaves
- 2½ teaspoons ground cumin
- ½ teaspoon ground allspice
- Kosher salt and ground black pepper
- 1 cup brown lentils, rinsed and drained
- 1 cup basmati rice, rinsed and drained
- ⅓ cup peanut oil
- 2 medium yellow onions, halved and thinly sliced
- 1 bunch scallions, thinly sliced
- Plain whole-milk yogurt, to serve
Chipotle-Orange Braised Pork
By lorik
Sear roast in oil in a large sauté pan over medium-high heat until browned on all sides, 15 minutes; transfer to a...
- SEAR:
- 1 bone-in pork shoulder roast (5 lb.), trimmed and seasoned with salt and black pepper
- 2 Tbsp. olive oil
- SAUTÉ:
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped poblano chiles
- 5 cloves garlic, smashed
- 1 Tbsp. dried epazote or Mexican oregano
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 Tbsp. tomato paste
- DEGLAZE:
- 1/2 cup fresh orange juice
- ADD:
- 1 cup low-sodium chicken broth
- 1 can chipotles in adobo sauce (7 oz.)
- 4 oranges, sliced
- 2 dried bay leaves
Spicy Potato Samosas
By lorik
FOR FILLING: Place the potatoes in a saucepan, add water to cover generously and bring to a boil over medium-high h...
- For Filling:
- 3 baking potatoes, about 1 lb, peeled
- 2 tablespoons ghee or vegetable oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon peeled and finely chopped fresh ginger
- 1/2 cup frozen petite peas, thawed
- 1/2 cup finely diced carrots, blanched for 3 minutes and drained
- 2 fresh small green chilies, seeded and chopped
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- Wrappers:
- 1 package frozen spring roll wrappers, thawed
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- peanut oil for frying
- Chinese plum sauce for dipping
- Variation from Food 52:
- Makes a little over 24 triangles
- 1/2 pound potatoes , 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
Peking-Style Short Rib Tacos
By lorik
In a large resealable plastic bag, mix the onion with the soy sauce, ginger, sugar, garlic and 1 teaspoon each o...
- 1/2 large onion, grated on a box grater
- 1/4 cup soy sauce
- 2 tablespoons finely grated peeled fresh ginger
- 1 1/2 tablespoons sugar
- 2 garlic cloves, finely grated
- Kosher salt
- Pepper
- 3 1/2 pounds flanken-style beef short ribs, cut 1/3 inch thick
- Warm small flour tortillas, for serving
- Hoisin sauce, julienned cucumbers, grilled yellow squash, sliced hot red chiles, scallions and lime wedges, for serving
Grilled Smoked Sausage Skewers with 3 Zesty Sauces
By lorik
For the sausages, preheat the grill
- For the sausage:
- 2 pounds smoked sausages (such as kielbasa, chicken, andouille, beef)
- Neutral cooking oil such as canola or safflower, for brushing
- 6 skewers (if wooden, soak for 30 minutes before grilling)
- Sweet and sour chutney:
- 1/4 cup mango chutney (I used Major Grey's)
- 2 tablespoons whole-ground mustard
- Tangy Dijon ale sauce:
- 1/4 cup Dijon mustard
- 2 tablespoons medium-bodied beer (I used an IPA)
- 2 teaspoons honey, or to taste
- Pinch of kosher salt
- Creamy horseradish dip:
- 1/4 cup mayonnaise
- 1 1/2 teaspoons prepared horseradish, or to taste
- 1 teaspoon cider vinegar
- Pinch of kosher salt
- Pinch of sugar