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Recipes
Lightened-Up Red Sauce Enchiladas
By lorik
To make sauce: heat olive oil in a medium saucepan set over medium-high heat
- Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- One 6-ounce can tomato paste
- 2 tablespoons chili powder
- 2 cups low-sodium chicken broth
- 1 minced canned chipotle pepper (plus 1 tablespoon adobo sauce from can if you like it spicy)
- Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 1/4 pounds lean ground turkey
- 1 tablespoon chili powder
- 12 corn tortillas (6-inch)
- 2 cups shredded low-fat cheddar cheese, divided
- Roughly chopped cilantro and diced tomatoes, for garnish (optional)
- Greek yogurt, for serving
- Kosher salt and freshly ground black pepper
Chicken Francese
By lorik
Freezing the chicken breasts for just 15 minutes makes them easier to slice into cutlets
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 1/2 cup plus 1 teaspoon cornstarch
- 2 large eggs
- 2 tablespoons milk
- 1 cup chicken broth
- 1/2 cup dry white wine
- Salt and pepper
- 6 tablespoons unsalted butter, cut into 6 pieces
- 2 tablespoons capers, rinsed
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
Gingered Butternut Squash Soup with Spicy Pecan Cream
By lorik
Preheat the oven to 350°
- 2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 3/4 cup pecans (2 ounces)
- 2 tablespoons unsalted butter
- 1 large onion, cut into 1/2-inch dice
- 1 small fennel bulb—halved, cored and cut into 1/2-inch dice
- One 1 1/2-inch piece of fresh ginger, peeled and finely chopped
- 6 cups chicken stock
- One 14-ounce can of unsweetened coconut milk
- 3/4 cup chilled heavy cream
- 1 teaspoon hazelnut oil
- 1/8 teaspoon cayenne pepper
- Kosher salt
- 1 1/2 tablespoons fresh lemon juice
Caramelized Pork Banh Mi
By lorik
Cut tenderloin across the grain of the meat into ½ inch pieces
- Caramelized Pork and Bánh mì Assembly:
- 1-1.5 pounds pork tenderloin
- 3 tablespoons Fish sauce
- 2 tablespoons Maple Syrup
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 slice ginger, minced
- 1 green onion, sliced thinly
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 loaf sweet French baguette (thin) or french bread sandwich rolls. Try to get the kind of French bread with a crisp crust and tender light center.
- red leaf lettuce
- pickled carrot and radishes (see below)
- sliced jalapeno chili peppers
- cilantro
- mayonnaise
- Pickled Carrots and Radishes:
- 1/4 pound baby carrots, peeled
- 1 bunch red radishes, preferably breakfast radishes (daikon are more traditional. I just think red radishes are beautiful.)
- 1/2 cup water
- 1 cup apple cider vinegar
- 1 tablespoon salt
- 2 tablespoons sugar
Skirt Steak Stir-Fry with Quinoa and Ginger-Sesame Dressing
By lorik
In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes
- 1 1/4 cups white quinoa (about 8 ounces), rinsed and drained
- 1/4 cup soy sauce
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon distilled white vinegar
- 3 tablespoons toasted sesame oil
- 1 pound skirt steak, cut into pieces and sliced against the grain into 1/4-inch-thick strips
- 2 tablespoons minced garlic
- Kosher salt
- Pepper
- 1 head bibb lettuce, torn into bite-size pieces
- 2 cups bean sprouts
Japanese Steamed Egg Custard (Chawanmushi)
By lorik
Heat the oven to 325°. In a small saucepan, bring the kombu and 1 1⁄2 cups water to a boil
- 1 (5-inch) piece kombu
- 2 tbsp. bonito flakes
- 1 1⁄2 tsp. mirin
- 1 1⁄2 tsp. soy sauce
- 3 large eggs
Pork Tinga
By lorik
By Rick Bayless
- 1 1/4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 3 bay leaves
- 3/4 pound red potatoes, cut into 1/2-inch dice
- 2 tablespoons vegetable oil
- 1 large fresh chorizo, casing removed
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- One 28-ounce can peeled Italian tomatoes, chopped and drained
- 2 chipotle chiles in adobo, seeded and minced, plus 4 teaspoons sauce
- Salt and sugar, for seasoning
Smoked Leg of Lamb
By lorik
Directions Stir together first 8 ingredients until blended
- 1 ⁄2 cup olive oil
- 1 ⁄2 cup wine vinegar
- 1 ⁄2 cup dry white wine
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- 1 tablespoon minced garlic
- 5 -6 lbs leg of lamb
- hickory wood chunks or chips
Turkish-Style Lamb Boreks
By lorik
Prepare the meat filling: Place a wide skillet over medium-high heat
- FOR THE MEAT FILLING:
- 2 tablespoons extra-virgin olive oil, more for brushing phyllo dough
- 1 tablespoon unsalted butter
- 1 large onion, diced (about 2 cups)
- 1 pound ground lamb
- Salt and pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon toasted ground cumin
- 1/8 teaspoon cayenne, or 1/2 teaspoon crushed red pepper
- 1 tablespoon sumac powder
- 1 tablespoon pomegranate molasses
- 1/2 cup golden raisins
- 1/4 cup pine nuts, lightly toasted
- FOR THE CHEESE FILLING:
- 4 ounces feta cheese, crumbled or mashed with a fork
- 1 cup thick plain Greek-style yogurt or drained whole milk yogurt, preferably quite tangy
- Salt and pepper
- 1 egg, lightly beaten
- 2 tablespoons roughly chopped fresh parsley
- 1 tablespoon roughly chopped fresh mint
- 1 teaspoon crumbled dried mint
- FOR ASSEMBLY:
- 16 phyllo dough sheets, 18 by 14 inches
- 1 egg, well beaten
- 3 tablespoons sesame, nigella or poppy seeds
Garlic Mashed Cauliflower
By lorik
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 clove garlic, smashed
- 1/4 cup grated Parmesan cheese
- 1 tablespoon reduced-fat cream cheese
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper