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Recipes
Red and Green Adobo Sauce
By lorik
By Rick Bayless
- Red Adobo:
- 8 garlic cloves
- 1/2 cup ancho chili powder
- 1 1/4 cup boiling water
- 1/2 tsp cinnamon
- 1/4 tsp pepper
- 1/8 tsp ground cumin
- 1 tsp oregano
- 3 Tbsp cider vinegar
- 1 tsp salt
- Green Adobo:
- 6 large unpeeled garlic cloves
- 4 Serrano chiles
- 1 bunch cilantro
- 1 bunch parsley
- 1 cup olive oil
- 1 tsp salt
Tennesse Whiskey Pork Chops
By lorik
Refrigerate the marinating chops in a shallow bowl in case the zipper-lock bag leaks
- 1/2 cup Jack Daniel's Tennessee whiskey or 1/2 cup bourbon
- 1/2 cup apple cider
- 2 tablespoons light brown sugar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon vanilla extract
- 4 teaspoons cider vinegar
- 4 bone-in, center-cut pork chops, about 1 inch thick
- 2 teaspoons vegetable oil
- Salt and pepper
- 1 tablespoon unsalted butter
Nacho Burgers by Bobby Flay
By lorik
MAKE THE SALSA In a bowl, combine all of the ingredients and season with salt
- 3 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- 1 chipotle chile in adobo, seeded and minced
- 3 plum tomatoes, finely diced
- 2 tablespoons red onion, finely diced
- 3 tablespoons chopped cilantro
- Salt
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons freshly grated pecorino cheese
- Salt
- Freshly ground pepper
- 1 1/2 pounds ground beef chuck
- Vegetable oil, for brushing
- Salt
- Freshly ground pepper
- 4 hamburger buns, split and toasted
- Sliced pickled jalapeños and blue corn tortilla chips, for topping
Basic Macaroni Salad
By lorik
In a large pot of boiling water, cook macaroni over high heat for 7 to 9 minutes, or just until tender
- 1 pound elbow macaroni
- 5 hard-cooked eggs, chopped
- 1 cup chopped celery
- 1/2 cup finely chopped red onion
- 2 cups mayonnaise
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 teaspoon black pepper
Yogurt Creme Brulee with Fresh Fruit and Granola
By lorik
Special equipment: Four 8-ounce ramekins, kitchen blowtorch Mix together the yogurt and vanilla in a medium bowl ...
- 16 ounces 2-percent Greek yogurt
- 1 teaspoon pure vanilla extract or 1/2 vanilla bean, scraped
- 2 cups fresh berries, such as blueberries, raspberries, blackberries, strawberries or a combination
- 1/2 cup granulated sugar, plus more
- 2 teaspoons fresh lemon juice
- 1/2 cup granola
Spam-and-Kimchi Musubi
By lorik
In a large saucepan, cover the rinsed rice with 2 cups of water
- 2 cups sushi rice, rinsed
- Salt
- 1/4 cup kimchi
- 1 tablespoon vegetable oil
- One 12-ounce can of Spam, cut into 8 slices
- Four 8-by-7 1/2-inch sheets of nori
- 1 tablespoon toasted sesame oil
- Sriracha chile sauce
- 1 scallion, thinly sliced, for garnish
Detroit-Style Hawaiian Pizza
By lorik
1. Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, combine the water with the yea...
- For the Dough:
- 3/4 cup water, heated to 115º
- 1 teaspoon instant dry yeast
- Pinch sugar
- 2 cups bread flour
- 1 1/2 teaspoons kosher salt
- Olive oil, for greasing
- For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup crushed tomatoes
- 1 teaspoon sugar
- 1/4 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- For the Toppings:
- 1 cup (5 ounces) pineapple chunks
- 1/4 cup hot sauce
- 7 ounces fresh mozzarella, torn into medium chunks
- 1/2 cup tomato sauce
- 4 ounces sliced ham, torn into pieces
Grilled Rack of Lamb with Honey–Pasilla Glaze
By lorik
Rick Bayless
- 6 cloves garlic (unpeeled)
- 6 dried pasilla chilies, stemmed, seeded, and torn into flat pieces (about 2 ounces total)
- 1 teaspoon dried oregano, preferably Mexican
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cumin, preferably freshly ground
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- Salt
- 2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds)
- Olive oil or vegetable oil to brush or spray on the racks
- 1 small red onion, finely chopped
- 1/4 About 1/4 cup Mexican queso añejo or another garnishing cheese like Romano or Parmesan
- Flat-leaf parsley leaves, for garnish
Broiled Pork Tenderloin
By lorik
We prefer natural pork, but if you use enhanced pork (injected with a salt solution), reduce the salt in step 2 to ...
- 2 (1-pound) pork tenderloins, trimmed
- 2 teaspoons kosher salt
- 1 1/4 teaspoons vegetable oil
- 1/2 teaspoon pepper
- 1/4 teaspoon baking soda
- 1 (13 by 9-inch) disposable aluminum roasting pan
Molly Yeh’s Dark Chocolate Marzipan Scone Loaf
By lorik
Heat oven to 400° F. Line an 8 x 4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edge...
- Makes one 8 x 4-inch loaf
- 7 to 8 ounces (200 to 225 grams) marzipan, chopped into 1/2-inch pieces
- 1 tablespoon powdered sugar
- 1/2 cup dark chocolate chips
- 2 cups (250 grams) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons plus 1 teaspoon granulated sugar
- 3/4 cup cold unsalted butter, cut into 1/2-inch cubes
- 2 large eggs
- 1/2 cup buttermilk or heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Jam, for serving