Lorik's profile page
Recipes
Ultimate Bacon Burgers
By lorik
Martin’s Sandwich Potato Rolls are our favorite hamburger buns, and Oscar Mayer Naturally Hardwood Smoked Bacon i...
- 8 slices bacon
- 1 large onion, halved and sliced thin
- Salt and pepper
- 1 1/2 pounds 85 percent lean ground beef
- 4 ounces blue cheese, crumbled and chilled (1 cup) (optional)
- 4 hamburger buns, toasted
Double-Streusel Coffee Cake
By lorik
1. Heat oven to 375°F. Spray bottom and side of 9-inch round cake pan with cooking spray
- Streusel:
- 2/3 cup Original Bisquick™ mix
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
- Coffee Cake:
- 2 cups Original Bisquick™ mix
- 1/2 cup milk or water
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla
- 1 egg
Julia Turshen's Olive Oil-Fried Eggs with Yogurt & Lemon
By lorik
In a small bowl, combine the yogurt and a big squeeze of juice from the lemon half (don’t discard the lemon half)...
- Serves 1, but easily multiplied
- 1/4 cup (60ml) plain yogurt (Greek or not, your choice)
- 1/2 lemon
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 eggs
- 1 tablespoon roughly chopped leafy fresh herbs, such as basil, dill, chervil, chives, and/or parsley
Crispy Parmesan Potatoes with Chive Sour Cream
By lorik
Try to find potatoes that are 2 1/2 to 3 inches long
- Chive Sour Cream:
- 2 pounds medium Yukon Gold potatoes, unpeeled
- 4 teaspoons cornstarch
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 6 ounces Parmesan cheese, cut into 1-inch chunks
- 2 teaspoons minced fresh rosemary
- 1 cup sour cream
- 1/4 cup minced fresh chives
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Combine all ingredients in bowl. Cover and refrigerate at least 30 minutes to allow flavors to blend.
Roasted Rack of Lamb with Sweet Mint-Almond Relish
By lorik
We prefer the milder taste and bigger size of domestic lamb, but you may substitute imported lamb from New Zealand ...
- Lamb:
- 2 (1 3/4- to 2-pound) racks of lamb, fat trimmed to 1/8 to 1/4 inch and rib bones frenched
- Kosher salt
- 1 teaspoon ground anise
- 1 teaspoon vegetable oil
- Relish:
- 1/2 cup minced fresh mint
- 1/4 cup sliced almonds, toasted and chopped fine
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red currant jelly
- 4 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and pepper
Pistachio and Honey Creme Brulee
By lorik
In a food processor, grind the pistachios until finely chopped, taking care not to create a paste
- 1 cup pistachios, toasted until just fragrant
- 2 cups heavy cream
- 1 vanilla bean
- 1/4 cup honey
- 1/4 teaspoon salt
- 4 egg yolks
- 1/4 cup granulated sugar
Grilled Corn with Herbed Goat Cheese Butter
By lorik
Mix butter, cheese, herbes de Provence, garlic, zest, salt, and pepper in a bowl
- 6 tbsp. unsalted butter, softened
- 3 oz. goat cheese
- 2 tbsp. herbes de Provence
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 6 ears corn in husks
- 1 tsp. lemon zest
Real Italian Calzones
By lorik
To Make Dough: In a small bowl, dissolve yeast in water
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon white sugar
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour, divided
- 1 teaspoon olive oil
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup diced pepperoni
- 1/2 cup sliced fresh mushrooms
- 1 tablespoon dried basil leaves
- 1 egg, beaten
Roasted Garlic Bean Dip
By lorik
This Roasted Garlic Bean Dip tastes amazing with vegetable sticks and or pita chips!
- 1 head garlic
- 2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 6 to 8 medium carrots, peeled and cut into sticks
- 2 to 3 rutabagas, peeled and cut into sticks
- 1 (15 -ounce) can cannellini beans, drained and rinsed, liquid reserved
- 1 teaspoon lemon zest, grated plus 1 tablespoon fresh lemon juice
- 1 teaspoon dried thyme
- Pita chips, for serving
Steak Taco Salad
By lorik
We cook the skirt steak to medium so that it's less chewy than it would be at medium-rare
- Pico De Gallo:
- 1 1 1 tomato, cored and chopped
- 2 2 2 tablespoons finely chopped red onion
- 2 2 2 tablespoons chopped fresh cilantro
- 2 2 2 teaspoons minced jalapeño chile
- 1 1/2 1 1/2 1/2 teaspoons lime juice
- Dressing:
- 1/2 1/2 1/2 ripe avocado
- 1/2 1/2 1/2 cup buttermilk
- 2 2 2 tablespoons chopped fresh cilantro
- 1 1/2 1 1/2 1/2 tablespoons lime juice
- 1 1 1 garlic clove, minced
- 1 1 1 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- Steak:
- 3/4 3/4 3/4 teaspoon chili powder
- 1/2 1/2 1/2 teaspoon ground cumin
- Salt and pepper
- 1 1 4 (1-pound) skirt steak, trimmed and cut crosswise into 4 equal pieces
- 1 1 1 tablespoon vegetable oil
- Salad:
- 1 1 can 1 (15-ounce) can pinto beans, rinsed
- 2 2 1-inch romaine lettuce hearts (12 ounces), cut into 1-inch pieces
- 4 4 4 ounces Monterey Jack cheeses, shredded (1 cup)
- Salt and pepper
- 1/2 1/2 1/2-inch ripe avocado, cut into 1/2-inch pieces
- 1 1 1 cup Frito's corn chips