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Recipes
Spiced Beef Pitas
By lorik
1. Whisk tahini, lemon juice, water, and ½ teaspoon salt together in medium bowl
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 3 tablespoons water
- Salt and pepper
- 1 (14-ounce) bag green coleslaw mix
- 1/2 cup fresh parsley leaves
- 1 pound 85 percent lean ground beef
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon pumpkin pie spice
- 2 (8-inch) pita breads, halved
Bacon-Ricotta Crostini
By lorik
Top toasted baguette slices with ricotta and cooked bacon pieces
- 1 French Baguette, sliced
- Ricotta Cheese
- Sliced bacon, cooked and chopped
- 2 Tbsp honey
- 1 tsp hot sauce
Prosciutto-Wrapped Chicken with Sage Pesto
By lorik
Preheat oven to 400. For the pesto, puree spinach, sage, parmesan, oil, pine nuts, garlic, and lemon juice in a fo...
- For the Pesto, Puree:
- 1 cup packed fresh baby spinach
- 1/3 cup packed fresh sage leaves
- 1/3 cup grated parmesan
- 1/4 cup extra virgin olive oil
- 2 Tbsp toasted pine nuts
- 2 garlic cloves
- 1 Tbsp fresh lemon juice
- Salt and pepper to taste
- For the Chicken, Spread:
- 4 Boneless, skinless, chicken cutlets
- 8 slices prosciutto (about 3 oz)
Memphis Wet Ribs for a Crowd
By lorik
This recipe requires heavy duty aluminum foil; a 13 by 9 inch disposable aluminum pan; kitchen twine; and two rimme...
- Spice Rub:
- 1/4 cup paprika
- 2 Tbsp packed brown sugar
- 2 Tbsp salt
- 2 tsp pepper
- 2 tsp onion powder
- 2 tsp granulated garlic
- Barbecue Sauce:
- 1 1/2 cups ketchup
- 3/4 cup apple juice
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1/4 cup worcestershire sauce
- 2 Tbsp yellow mustard
- 2 tsp pepper
- Mop:
- 1/2 cup apple juice
- 1/4 cup cider vinegar
- 1 Tbsp yellow mustard
- Ribs:
- 4 2 1/2 to 3 lb racks St. Louis style spare ribs, trimmed, membrane removed
- 2 cups wood chips, soaked in water for 15 minutes and drained
- 1 13 x 9 inch disposable aluminum pan
Eggs in Purgatory
By lorik
Our preferred brands of canned crushed tomatoes are Tuttorosso and Muir Glen
- Variation from Food Network with Sausage:
- 8 (3/4-inch-thick) slices rustic Italian bread
- 7 tablespoons extra-virgin olive oil, plus extra for drizzling
- 4 garlic cloves, sliced thin
- 1/4 cup grated onion
- 1 tablespoon tomato paste
- 3/4 —1 1/4 teaspoons red pepper flakes
- Salt and pepper
- 1/2 teaspoon dried oregano
- 1 cup fresh basil leaves plus 2 tablespoons chopped
- 1 (28-ounce) can crushed tomatoes
- 8 large eggs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 1 pound sweet or hot Italian sausage, cut into 1-inch pieces
- 1 small onion, chopped
- 5 ounces ciabatta bread, cubed (about 5 cups)
- 2 cups marinara sauce
- 4 ounces provolone cheese, diced (about 1 cup)
- 1/4 cup shredded parmesan cheese
- 1/2 cup fresh basil, torn
- 4 large eggs
- Kosher salt and freshly ground pepper
Sweet Potato and Goat Cheese Bruschetta
By lorik
Preheat oven to 375°F. In a large mixing bowl, whisk together maple syrup and 1 tablespoon olive oil
- 1 1/2 to 2 pounds sweet potatoes, peeled and diced into 1/2-inch pieces
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil, divided
- 4 ounces goat cheese, at room temperature
- 1/4 cup pumpkin seeds (roasted, salted, and shelled)
- 6 (1/2-inch) slices sourdough bread, cut on the diagonal
- Kosher salt and freshly ground black pepper
- Sea salt and olive oil, for garnish
Creamed Eggs on Toast
By lorik
Separate the egg whites from the egg yolks
- 12 hard-cooked eggs, peeled
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 tablespoon chicken bouillon granules
- 6 slices white bread, lightly toasted
- salt and white pepper to taste
Sesame Beef
By lorik
Mix soy sauce, sugar, oil, garlic, and onions in a large bowl
- 1 pound round steak
- 4 tablespoons soy sauce
- 4 tablespoons white sugar
- 4 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 tablespoons sesame seeds
Wheat Berries with Roasted Beets and Carrots
By lorik
Put a rimmed baking sheet in the oven and preheat to 400 degrees F
- 2 cups wheat berries
- Kosher salt
- 2 bunches mixed beets, trimmed and scrubbed
- 5 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 4 carrots, cut into 3/4-inch chunks
- 1 red onion, diced
- 1 bulb fennel, trimmed, quartered lengthwise and sliced crosswise
- 3 cloves garlic, minced
- 2 teaspoons minced peeled fresh ginger
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh parsley, roughly chopped
Cuban Inspired Pork Tenderloin
By lorik
Sugar and spice and all things nice definitely applies to this Cuban-inspired tenderloin
- FOR THE PORK, MASH:
- 2 cloves garlic, smashed
- 1/4 tsp. kosher salt
- 2 Tbsp. brown sugar
- 1 Tbsp. light rum (optional)
- Minced zest of 1 orange
- 1/2 tsp. each ground cumin and coriander
- 1 pork tenderloin (11/4 lb.), trimmed and seasoned with
- salt and black pepper
- FOR THE VEGETABLES, COMBINE:
- 2 Tbsp. olive oil, divided
- 1 Tbsp. each light rum and fresh orange juice
- 1/2 tsp. each kosher salt, black pepper, and ground cumin
- 1 lb. sweet potatoes, peeled and cubed
- 1 large red onion, halved and each half cut into 6 wedges