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Recipes
Spiedies
By lorik
In a large bowl, toss together pork, 1⁄4 cup oil, vinegar, 2 tbsp
- 1 1⁄2 lb. trimmed pork loin, cut into 1 1⁄4″ cubes
- 3 ⁄4 cup olive oil
- 1 ⁄4 cup white wine vinegar
- 5 tbsp. finely chopped mint
- 5 tbsp. finely chopped parsley
- 2 tbsp. finely chopped oregano
- 1 tsp. fresh lemon juice
- 1 bay leaf, finely crushed
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 tsp. crushed red chile flakes
- 2 (10"-long) Italian hoagie rolls, split, toasted, and halved
- Lemon wedges, for serving
Parsnip Soup with Coriander and Parsley
By lorik
Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of...
- 2 tablespoons unsalted butter
- 1 onion, thinly sliced
- 1 teaspoon coriander seeds
- 1 cup fresh parsley, leaves chopped and tender stems reserved
- Kosher salt
- 6 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1 tablespoon molasses
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon grated peeled fresh ginger
- Extra-virgin olive oil, for drizzling
Brandied Mustard
By lorik
In a large bowl, combine all the ingredients and mix well
- 3 cups whole-grain mustard
- 3/4 cup honey mustard
- 1/4 cup brandy
- 1-1/2 tsp. finely grated orange zest
Grilled Jalapeno and Lime Shrimp Skewers
By lorik
1. For the marinade: Process all ingredients in food processor until finely ground, about 20 seconds
- Marinade:
- 1 jalapeno chile, stemmed, seeded, and minced
- 3 Tbsp olive oil
- 6 garlic cloves, minced
- 1 tsp grated lime zest, plus 5 Tbsp juice (3 limes)
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- Shrimp:
- 1 1/2 lbs extra large (21-25) peeled and deveined shrimp
- 1/2 tsp sugar
- 1 Tbsp minced fresh cilantro
New Orleans Barbecued Shrimp
By lorik
Although authentic barbecue shrimp is always made with shell-on shrimp, peeled and deveined shrimp may be used
- 2 pounds extra-large shrimp (21-25 per pound, see note)
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter, cut into 6 pieces
- 2 teaspoons all-purpose flour
- 1 teaspoon tomato paste
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon dried oregano
- 3 garlic cloves, minced
- 3/4 cup bottled clam juice
- 1/2 cup beer
- 1 tablespoon Worcestershire sauce
Braised Peanut Chicken Curry with Thai Gremolata
By lorik
Preheat an oven to 350º F
- For the curry chicken:
- 1/2 cup red Thai curry paste (preferably Maesri brand, if you can find it)
- 1/2 tablespoon peanut oil or any neutral oil
- Two 8-ounc cans coconut milk
- 1/4 cup plus 2 tablespoons peanut butter
- Juice of 1 lime or a chiffonade of 4 kaffir lime leaves (worth it if you can find them!)
- 1 tablespoon brown or palm sugar
- 1 tablespoon fish sauce
- 2 pounds boneless, skinless chicken thighs
- For the Thai gremolata:
- 2 small shallots, minced
- 2 cloves garlic, minced
- 1/2 cup roasted, salted peanuts, minced
- Zest of 2 limes
- 1/2 cup minced cilantro, packed
Grilled Chicken, Beef & Sausage Kabobs
By lorik
HEAT grill to medium-high heat
- 8 slices OSCAR MAYER Bacon
- 1 beef flank steak (1 lb.), cut against the grain into 12 strips
- 4-1/2 tsp. A.1. Dry Rubs Cracked Peppercorn, divided
- 1 lb. boneless skinless chicken breasts, cut lengthwise into 8 strips
- 1 lb. Italian sausage links, cut diagonally into 12 pieces
- 1/2 cup KRAFT Real Mayo Mayonnaise
- 3 cloves garlic, minced, divided
- 1 can (15 oz.) black beans, drained
- 2 Tbsp. KRAFT Zesty Italian Dressing
- 1/4 cup finely chopped onions
- 2 Tbsp. chopped fresh parsley
- 2 navel oranges, each cut into 6 wedges
Pork Schnitzel
By lorik
Tip: Don’t use a tenderloin larger than 1¼ pounds or the cutlets may be too large to fit two at a time in the sk...
- 1¼ pound pork tenderloin, trimmed of silver skin and patted dry
- Kosher salt and ground black pepper
- ⅓ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon baking powder
- 2 large eggs
- 1¾ cups panko breadcrumbs
- 10 tablespoons grapeseed or other neutral oil, divided
- 2 lemons, quartered
Quick Remoulade Sauce
By lorik
This simple sauce can be refrigerated for up to 3 days
- 1 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1/4 cup chopped dill pickles
- 1 scallion, sliced thin
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
Slow Cooker Butter Chicken
By lorik
Melt the butter and vegetable oil in a large skillet over medium heat
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 tablespoon curry paste
- 2 teaspoons tandoori masala
- 1 teaspoon garam masala
- 1 (6 ounce) can tomato paste
- 15 green cardamom pods
- 1 (14 ounce) can coconut milk
- 1 cup plain yogurt
- salt to taste