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Recipes
Brandied Carrots & Parsnips
By lorik
Melt butter with oil in a sauté pan over medium heat
- 2 Tbsp. unsalted butter
- 2 Tbsp. olive oil
- 2 tsp. minced fresh garlic
- 12 oz. each carrots and parsnips, peeled, halved lengthwise, and cut into 3-inch sticks
- 2 Tbsp. brandy
- 1 ⁄2 cup low-sodium chicken broth
- 1 Tbsp. sugar
- Salt and black pepper to taste
- Chopped fresh parsley
Chickpea-Potato Dip
By lorik
Put the potato in a medium saucepan, add enough water to cover and salt generously
- 1 large all-purpose potato, scrubbed
- Kosher salt
- 5 cloves garlic
- One 15.5-ounce can chickpeas, drained and rinsed
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons white wine vinegar
- Crushed red pepper flakes, for garnish
- Chopped fresh parsley, for garnish
- 1 large cucumber, cut into 1/4-inch-thick rounds
- Half an 18-ounce bag of pita chips (about 3 cups)
Garlic Dipping Sauce for Pizza
By lorik
Melt butter in the microwave
- ¼ to ½ stick margarine
- ½ Tablespoon garlic powder
- ¼ teaspoon salt
Pork, Poblano, and Pumpkin Stew
By lorik
Pat the cubed pork dry with paper towels and season generously with salt and pepper
- 1 pork tenderloin (1 to 1 1/2 pounds), trimmed and cut into 3/4-inch cubes
- Neutral cooking oil, such as canola
- 1 small onion, chopped
- 1 poblano pepper, seeded and chopped
- 3 to 4 garlic cloves, peeled and minced
- 1 heaping tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon packed brown sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 (28-ounce) can whole tomatoes, strained (liquid reserved for another use)
- 3 cups low-sodium chicken stock
- 2 cups peeled and cubed pumpkin, butternut squash, or kabocha squash
- Kosher salt and pepper, to taste
- Cooked white rice, for serving
- Pumpkin seeds, for serving (optional)
Pull-Apart Sandwiches
By lorik
Buffalo chicken: Preheat the broiler
- Buffalo chicken:
- 1 12-pack pull-apart dinner rolls
- 2 tablespoons unsalted butter
- 3 tablespoons hot sauce (such as Frank?s RedHot)
- 1 1/2 cups shredded rotisserie chicken
- 1/4 cup brie cheese (rind removed), cut into small pieces
- 1/4 cup crumbled blue cheese
- 1/4 cup thinly sliced celery
- 1/2 teaspoon celery seeds
- Pizza Sandwiches:
- 1 tablespoon extra-virgin olive oil
- 8 ounces sweet Italian sausage, casings removed
- 1 stick unsalted butter
- 1 clove garlic, finely grated
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 12-pack pull-apart dinner rolls
- Kosher salt
- 1/2 cup sliced pepperoni, chopped (about 2 ounces)
- 1/4 cup marinara sauce
- 6 ounces mozzarella cheese, sliced
- 2 tablespoons shredded parmesan cheese
- Chopped cheeseburgers:
- 1/4 cup mayonnaise
- 1 tablespoon chili sauce (such as Heinz)
- 1 teaspoon hot sauce
- 1 tablespoon vegetable oil
- 1/2 onion, finely chopped
- 1 pound ground beef chuck
- Kosher salt and freshly ground pepper
- 1/2 cup finely chopped dill pickles
- 1 12-pack pull-apart dinner rolls
- 6 slices American cheese
- Bacon-grilled cheese:
- 1 tablespoon vegetable oil
- 10 slices bacon
- 1 12-pack pull-apart dinner rolls
- 6 tablespoons salted butter, melted
- 1/2 tomato, finely chopped
- 4 slices provolone cheese
- 3 slices muenster cheese
San Francisco Grilled Cheese
By lorik
Spread butter on one side of each bread slice; place on a cutting board, buttered side down
- SPREAD:
- 2 Tbsp. salted butter, softened
- 4 slices sourdough bread
- 4 Tbsp. fig jam or preserves
- ASSEMBLE:
- 2 cups shredded Monterey Jack
- cheese (6 oz.)
- 4 Tbsp. crumbled blue cheese
- (1 oz.)
- 1 cup arugula
Chicken Imperial for Two
By lorik
Use chicken breasts of equal size so they cook at the same rate
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 1/2 cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 1/2 tablespoons unsalted butter, softened, plus 1 tablespoon melted
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh thyme
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 1/3 cup chicken broth
- 1/4 cup dry white wine
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
Spicy Barbecued Tofu
By lorik
1. To a spice grinder add the mustard seeds, cumin seeds, red pepper flakes, coriander seeds and peppercorns
- Barbecue sauce:
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon dried red pepper flakes
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 1 tablespoon grapeseed oil
- 2 garlic cloves, very finely chopped
- 1-inch piece of ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
- 1/2 medium shallot, very finely chopped
- 1/4 cup no-salt-added tomato paste
- 1/2 cup water
- 1 tablespoon honey
- 2 teaspoons kosher salt
- Tofu:
- 1 package extra-firm tofu, drained
- 2 tablespoons canola oil
- Chopped cilantro, for serving
Indian Spiced Cashews and Pistachios with Currants
By lorik
The spiced nuts can be stored in an airtight container for up to 5 days
- Indian Spice Mix:
- 1 1/4 cups raw cashews (6 ounces)
- 1/2 cup raw unsalted shelled pistachios (2 ounces)
- 2 tablespoons currants
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Simple Glaze:
- 2 tablespoons water
- 1 teaspoon light brown sugar or dark brown sugar
- 1 tablespoon unsalted butter
Rice Pudding with Vanilla Bean, Orange and Rum
By lorik
Combine the milk and rice in a heavy medium saucepan
- 5 cups whole milk
- 2/3 cup Arborio rice or other short-grain white rice
- 1 vanilla bean, split lengthwise
- 1/2 cup sugar
- 2 teaspoons dark rum
- 1 teaspoon grated orange peel
- Orange segments