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Recipes
Port Braised Short Ribs
By lorik
Short ribs come in two styles
- 5 pounds beef short ribs (6 to 8 English-style ribs), trimmed of excess fat (see note)
- Salt and pepper
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 cups low-sodium beef broth
- 1 1/2 cups ruby port
- 1/4 cup balsamic vinegar
- 1/4 cup Minute Tapioca
- 1 sprig fresh rosemary
Orange-Guajillo Chili Pulled Chicken
By lorik
Don’t forget to trim any excess fat from the chicken thighs before cooking to prevent the dish from being greasy
- 1 1 1-inch ounce guajillo chilies (5 medium), stemmed, seeded and torn into 1-inch pieces
- 1 1/2 1 1/2 1/2 cups orange juice
- 5 5 5 large garlic cloves, peeled
- 2 2 2 tablespoons white vinegar
- 2 2 2 teaspoons ground coriander
- 2 2 2 teaspoons honey
- 1 1 1 teaspoon dried oregano
- Kosher salt
- 2 2 2 pounds boneless, skinless chicken thighs, trimmed
Extra Crispy Skillet Stuffing
By lorik
Baguette sizes and weights vary
- 1 1/2 pounds baguette, cut into 1/2-inch cubes (18 cups)
- 3 3/4 cups chicken broth
- 4 large eggs, lightly beaten
- 8 tablespoons unsalted butter
- 2 onions, chopped fine
- 3 celery ribs, minced
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons minced fresh thyme
- 3 garlic cloves, minced
- 3/4 teaspoon pepper
Mexican Beef Larb Tacos
By lorik
Makes 4 servings (8 tacos) Total time: 20 minutes
- FOR THE LARB, HEAT:
- 1 Tbsp. olive oil
- 1/2 cup minced white onion
- 1 Tbsp. minced fresh garlic
- ADD: 1 lb. ground sirloin
- 1 cup husked, stemmed, and chopped fresh tomatillos
- STIR IN:
- 2 Tbsp. fresh lime juice
- 1/4 cup each minced fresh cilantro and scallions
- 2 Tbsp. minced serrano chile or jalapeño
- Salt and black pepper to taste
- FOR THE SALAD, COMBINE:
- 4 cups shredded romaine lettuce
- 1 cup halved and sliced radishes
- 2 Tbsp. each white wine vinegar and extra-virgin olive oil
- 8 flour or corn tortillas (6-inch), warmed
Parmesan and Herb Turkey Burgers
By lorik
Tip: Don't cook the burgers without first refrigerating them for 15 minutes
- ¾ cup panko breadcrumbs
- 10 tablespoons mayonnaise, divided
- ½ cup chopped fresh mint, divided
- ½ cup chopped fresh cilantro, divided
- 6 scallions, thinly sliced, white and green parts reserved separately
- Kosher salt and ground white pepper
- 1 pound ground dark meat turkey
- 2 ounces Parmesan cheese, finely grated (1 cup)
- 3 tablespoons lime juice
- 1 tablespoon grapeseed or other neutral oil
- 4 hamburger buns, toasted
Parmesan Crusted Chicken
By lorik
. Adjust oven rack to middle position and heat oven to 200 degrees
- 2 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
- Table salt and ground black pepper
- 1/4 cup unbleached all-purpose flour plus 1 tablespoon
- 1/2 ounce grated Parmesan cheese (about 1/4 cup), see note above
- 3 large egg whites
- 2 tablespoons minced fresh chives (optional)
- 6 ounces shredded Parmesan cheese (about 2 cups) see note above
- 4 teaspoons olive oil
Cheese-and-Bacon Sandwiches with Cheese Curds
By lorik
In a small bowl, mash the bouillon cube into 2 teaspoons of hot water until dissolved
- 1/2 beef bouillon cube (about 1 teaspoon)
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 teaspoons cider vinegar
- 12 slices of bacon
- 2 tablespoons unsalted butter, softened
- 8 slices of white sandwich bread
- 1/2 pound sharp cheddar, cut into 4 slices
- 3 ounces cheddar cheese curds (1 cup); see Note
Microwave Lemon Curd
By lorik
In a microwave-safe bowl, whisk together the sugar and eggs until smooth
- 1 cup white sugar
- 3 eggs
- 1 cup fresh lemon juice
- 3 lemons, zested
- 1/2 cup unsalted butter, melted
Sweet Soy-Garlic Sauce
By lorik
To make the sauce spicier, stir in additional chili-garlic sauce to taste
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
- 1 tablespoon rice vinegar
- 1 teaspoon Thai chili-garlic sauce, such as sriracha
Battuto
By lorik
Recipe adapted from Evan Funke, Bucato, L
- 2 cups extra-virgin olive oil, divided
- 6 white anchovy filets
- 2 cloves garlic, roughly chopped
- 1 red jalapeño, seeded
- 1/8 teaspoon red pepper flakes
- Salt, to taste