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Recipes
Beef Rendeng
By lorik
Preparation Make the flavor base: If using dried chiles, steep them in hot water until pliable, 5 to 8 minutes; t...
- For the flavor base:
- 15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
- 1-1/2 cups sliced shallots (from 4 large shallots)
- 2 Tbs. sliced garlic
- 1 Tbs. sliced peeled fresh ginger
- 1 Tbs. chopped fresh or frozen and thawed galangal (optional)
- For the whole spice blend:
- 4 whole cloves
- 4 whole green cardamom pods
- 2 whole star anise
- 1 3-inch-long cinnamon stick, snapped in half
- For the ground spice blend:
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 tsp. ground fennel seeds
- 1 tsp. ground turmeric
- 1/2 tsp. freshly ground black pepper
- For the rendang:
- 3/4 cup canola or vegetable oil; more as needed
- 2 lb. boneless top blade beef chuck (or bottom or top round, flank, or sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to 2-inch pieces
- 1 13.5-oz. can unsweetened coconut milk
- 1/4 cup tamarind concentrate
- 3 wild lime leaves, thinly sliced
- 2 medium lemongrass stalks, bruised with back of knife and tied in a knot
- 4 tsp. palm sugar or dark brown sugar
- 2-1/2 tsp. table salt
- 1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
- 1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
Brown Butter Radishes
By lorik
the kitchn
- 4 small bunches radishes (about 2 pounds total), tops removed and halved
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
- Flaky sea salt, for serving
Lamb Sliders with Feta Cheese, Red Onions, and Cumin Mayonnaise
By lorik
Makes 6 sliders Preheat cast-iron pan over medium-high heat
- 1/2 cup mayonnaise
- 2 teaspoons ground cumin, more or less, to taste
- 1 pound ground lamb
- salt and freshly ground pepper
- olive oil, as needed
- 6 thick slices Greek feta cheese
- red onion, thinly slice, to taste
- 6 mini or "slider" buns
Chicken & Sausage Ragu
By lorik
Cook pappardelle in a pot of boiling salted water according to package directions; drain
- Variation from Saveur:
- 1 lb dry pappardelle or fettuccine pasta
- 1 lb link Italian sausage, cut into 1 inch chunks
- 1 lb boneless, skinless chicken thighs, cut into 1 inch chunks
- 1 cup diced onion
- 1/4 cup olive oil
- 2 Tbsp minced fresh garlic
- 2 Tbsp tomato paste
- 1 tsp fennel seeds
- 1/2 tsp red pepper flakes
- 1/2 cup dry red wine
- 1 can diced tomatoes in juice (14.5 oz)
- 1 cup low sodium chicken broth
- 2 Tbsp balsamic vinegar
- 1 dried bay leaf
- 2 oz mascarpone or cream cheese
- Shredded parmesan
- Chopped fresh parsley
- Serves 4
- 1 ⁄4 cup olive oil
- 1 lb. Italian sausages, casings removed
- 1 red onion, minced
- 4 cloves garlic, minced
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 1⁄2 tbsp. balsamic vinegar
- 1 ⁄4 cup finely chopped basil leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp. fine sea salt
- 1 1⁄4 cups polenta (not quick-cooking) or yellow cornmeal
- 1 ⁄2 cup freshly grated parmesan, plus more for garnish
Sistema Seasoned Mushrooms
By lorik
Place all ingredients in the steamer, cook 5 minutes
- 8 oz sliced mushrooms
- 1 Tbs butter
- 1 tbs minced garlic
- 1 1/2 tbs Worcestershire sauce
- 2 tbs flat leaf parsley chopped
- Pepper to taste
Skip the pre-boiling of pasta
By lorik
Many baked pasta dishes call for parboiling the noodles to achieve the proper texture
- From America's test kitchen
CC St. Louis Style Pizza
By lorik
We like to use a baking stone (also called a pizza stone), which heats evenly and helps crisp crusts, but if you do...
- SAUCE:
- 1 (8-ounce) can tomato sauce
- 3 tablespoons tomato paste
- 2 tablespoons chopped fresh basil
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- CHEESE:
- 2 cups shredded white American cheese
- 1/2 cup shredded Monterey Jack cheese
- 3 drops liquid smoke
- DOUGH:
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup plus 2 tablespoons water
- 2 tablespoons olive oil
Mole Hot Fried Chicken
By lorik
Cook's Note: We like to serve this chicken with Pickled Red Onions, dill pickle chips, crème fraÎche, white bread...
- Brine:
- 1 cup kosher salt
- 1/2 cup plus 3 tablespoons sugar
- 2 quarts water
- 3 1/2 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- Coating:
- 1 1/4 cups all-purpose flour
- 3/4 cup potato starch
- 1 tablespoon cayenne pepper
- 1 teaspoon plus 1 teaspoon pepper, divided
- 1 teaspoon plus 1/2 teaspoon kosher salt, divided
- 1 teaspoon baking powder
- 1 cup buttermilk
- Spice Oil:
- 1/3 cup vegetable oil
- 2 teaspoons sesame seeds
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoons chipotle chile powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cocoa powder
- 1/8 teaspoon ground cumin
- 3 quarts vegetable oil
Pork Vindaloo
By lorik
A piece of boneless Boston butt is easy to trim and cut into cubes
- 1 3-pound boneless pork butt (Boston butt), trimmed and cut into 1 1/2-inch cubes
- 3 tablespoons vegetable oil
- 3 medium onions, chopped coarse (about 5 cups)
- 9 medium garlic cloves, minced or pressed through a garlic press (about 3 tablespoons)
- 3 tablespoons unbleached all-purpose flour
- 1 tablespoon sweet paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1 1/2 cupslow-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons red wine vinegar
- 1 tablespoon mustard seeds
- 2 bay leaves
- 1 teaspoon sugar
- 1/4 cup minced fresh cilantro leaves
Tamale Steak Pie
By lorik
When you pack beef, tomatoes, and cheesy cornbread into a skillet, plan on getting rave reviews
- BROWN:
- 1 1/2 lb. rib-eye steak, trimmed, cubed, and seasoned with salt and black pepper
- 4 Tbsp. canola oil, divided
- 1 can diced tomatoes and green chilies, such as Rotel Original (10.5 oz.)
- COMBINE:
- 1 cup water
- 1 egg
- 2 cups purchased dry cornbread mix, (such as Bob’s Red Mill)
- TOP:
- 1 cup shredded Mexican four blend cheese
- SERVE:
- Salsa
- Sour Cream