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Recipes
Andes Mint Cookies
By lorik
Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray
- Cooking spray
- 2 1/2 cups all-purpose flour
- 3/4 cup natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) plus 2 tablespoons butter, softened
- 1 cup granulated sugar
- 1 cup lightly packed light brown sugar
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup chocolate chips
- 1 cup mint chips (or chopped Andes Chocolate Mints)
Nigella Lawson's No-Bake Nutella Cheesecake
By lorik
Break the digestives into the bowl of a processor, add the butter and a 15-milliliter tablespoon of Nutella, and ...
- Serves 8 to 12
- 250 grams digestive biscuits (one 8.8-ounce package), or substitute graham crackers or chocolate wafer cookies
- 75 grams (5 tablespoons plus 1 teaspoon) soft unsalted butter
- 400 grams (one 371-gram jar is fine) Nutella, at room temperature, divided
- 100 grams (2/3 cup) hazelnuts, well-toasted and chopped (see note), divided
- 500 grams (two 8-ounce packages is fine) cream cheese, at room temperature
- 60 grams (1/2 cup) confectioners' sugar, sifted
Smoky Egg Salad with Bacon and Greek Yogurt
By lorik
In a large bowl, whisk together the Greek yogurt, Worcestershire sauce, smoked paprika, chipotle, brown sugar, salt...
- 8 hard-boiled eggs, chopped
- 3 strips bacon, cooked crisp and cut into 1/2 inch pieces
- 1/4 medium red onion, diced
- 3/4 cup Greek yogurt
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon brown sugar
- 1/2 teaspoon kosher or sea salt
- Fresh cracked black pepper, to taste
- 1 tablespoon chopped chives
Orecchiette with Ham and Peas in Cheese Sauce
By lorik
Position a rack in the center of the oven and heat the oven to 375°F
- 1 lb. orecchiette or other small shell pasta
- Kosher salt
- 1/2 cup unsalted butter, more for the dish
- 1 large shallot, finely diced (about 1/4 cup)
- 1/4 cup unbleached all-purpose flour
- 3 cups whole milk, warmed
- 2 cups freshly grated Grana Padano
- 2 tsp. chopped fresh thyme
- Freshly ground black pepper
- 1/4 tsp. Tabasco
- 3/4 lb. ham steak, cut into 1/2-inch dice
- 2 cups frozen peas, thawed
- 1/2 cup coarse fresh breadcrumbs
- 1 Tbs. olive oil
Baked Egg and Chorizo Enchiladas
By lorik
On a rimmed baking sheet, broil the tomatillos, garlic, serrano chile, and the thick slices of onion
- 1 pound tomatillos, husked and rinsed
- 4 garlic cloves, skin on
- 1 fresh serrano chile
- 1 medium white onion, half thickly sliced, half thinly sliced
- 1 teaspoon salt
- 1 cup water or chicken stock
- 1/2 cup chopped cilantro, plus more for garnish
- 1/2 pound fresh Mexican chorizo, casings removed
- Grapeseed oil, divided
- 8 corn tortillas
- Sour cream or Mexican crema
- Queso fresco, divided
- 4 eggs
- 1/2 cup Monterey jack cheese
Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast
By lorik
Mix together all the spices in a bowl
- Texas Toast:
- 3 tablespoons ancho chile powder
- 2 tablespoons kosher salt
- 1 tablespoon allspice, ground
- 1 tablespoon celery seeds
- 1 tablespoon coriander seeds, ground
- 1 tablespoon garlic powder
- 1 tablespoon mustard seeds, ground
- 1 tablespoon dried oregano
- 1 tablespoon smoked Spanish paprika
- 1 tablespoon freshly ground black pepper
- One 8 to 10-pound brisket, untrimmed
- 3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least 1 hour and up to 4 hours
- 2 cups apple juice (in a spray bottle)
- Bobby Flay BBQ Sauce or your favorite BBQ sauce, heated
- Texas Toast, recipe follows
- Pickled Red Onions, recipe follows
- 2 teaspoons canola oil
- 4 cloves garlic, smashed and chopped to a paste
- 2 sticks unsalted butter, softened
- Kosher salt and freshly ground black pepper
- 2 loaves good quality Pullman or pain de mie, sliced into 2-inch thick slices
- 2 tablespoons finely chopped flat-leaf parsley
- Pickled Onions:
- 1 1/2 cups red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon mustard seeds
- Kosher salt
- 1 small red onion, halved and thinly sliced
Braised Pork with Red Wine
By lorik
Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker
- 2 pounds boneless pork shoulder, cut into large chunks
- Salt and pepper
- 2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
- 1 cup good stock, or water
- 1 pound fat carrots, peeled and cut into large chunks
- 10 cloves garlic, more or less, peeled
- 2 tablespoons butter
- Cooked egg noodles for serving
- Chopped fresh parsley leaves for garnish
Standing Rib Roast
By lorik
Anne Burrell Preheat the oven to 450 degrees F
- 1/2 teaspoon cayenne pepper
- 1/2 bunch rosemary, leaves finely chopped
- 3 cloves garlic, smashed and finely chopped
- Extra-virgin olive oil
- 1 (8 to 8 1/2-pound) bone-in standing rib roast
- Kosher salt
- 1 onion, cut into 1/2-inch dice
- 1 pound baby carrots, tops trimmed
- 3 ribs celery, cut into 1/2-inch dice
- 1 pound cremini mushrooms, stems removed and quartered
- 1 cup red wine
- 2 cups rich chicken stock
- 2 bay leaves
Pub Style Burger Sauce
By lorik
Whisk all ingredients together in bowl
- 3/4 cup mayonnaise
- 2 tablespoonssoy sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced fresh chives
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 3/4 teaspoon ground black pepper
CC Ultimate Spicy Beef Nachos
By lorik
Top with sour cream, shopped cilantro, and diced avocado
- Refried beans:
- 1/2 cup canned refried beans
- 3 Tbsp shredded pepper jack cheese
- 1 Tbsp chopped canned pickled jalapenos
- Spicy beef:
- 2 tsp vegetable oil
- 1 small onion, chopped fine
- 3 garlic cloves, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp salt
- 1 lb 90 percent lean ground beef
- 2 Tbsp tomato paste
- 1 tsp packed brown sugar
- 1 medium canned chipotle chile, chopped, plus 1 tsp adobo sauce
- 1/2 cup water
- 2 tsp lime juice
- Assembly:
- 1 9 1/2 ounce bag tortilla chips
- 4 cups shredded pepper jack cheese
- 2 jalapeno chilies, sliced into thin rings