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Recipes
Lamb Chops with Mint Chimichurri
By lorik
The bright flavor of this mint chimichurri is the perfect contrast to the broiled lamb chops
- FOR THE CHIMICHURRI, PURÉE:
- 2 cups fresh mint leaves
- 1 cup fresh parsley leaves
- 1/2 cup extra-virgin olive oil
- 3 Tbsp. each white wine vinegar and fresh lemon juice
- 2 –3 cloves garlic, chopped
- 2 scallions, chopped
- 1 jalapeño, seeded and chopped
- Salt, black pepper, and sugar to taste
- FOR THE LAMB, SEASON:
- 8 lamb loin chops (4–6 oz. each, 1–1 1/4-inch thick), trimmed
Curried Lentil Soup
By lorik
Pulse the garlic and ginger in a food processor until chopped
- 1 large clove garlic
- 1 piece (1/3 inch long) peeled fresh ginger
- 1/2 small bulb fennel, cored and cut into large chunks, or 1 small rib celery, cut into large chunks
- 1 small carrot, peeled and cut into large chunks
- 1 small parsnip, peeled and cut into large chunks
- 1 large shallot, cut in half
- 3 Tbs. unsalted butter
- 2 tsp. curry powder
- 1 cup brown lentils, picked over and rinsed
- 1 qt. homemade or lowsalt canned chicken or vegetable broth
- 1/4 tsp. kosher salt; more as needed
- 1/4 tsp. freshly ground black pepper; more as needed
Flat-Iron Steak au Poivre
By lorik
Season steaks with salt and let sit at room temperature 30 minutes
- 2 flat-iron steaks (6 to 8 ounces each)
- Coarse salt
- 2 tablespoons black peppercorns
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 1 large shallot, halved and thinly sliced (1/2 cup)
- 1/3 cup cognac
- 1 tablespoon Worcestershire sauce
- 2/3 cup low-sodium or homemade chicken stock
- 2 tablespoons heavy cream
Cheddar Potato Strips
By lorik
In a greased 13x9 in pan, arrange potatoes in a single layer
- 3 large potatoes, cut into 1/2 inch strips
- 1/2 cup milk
- 1 Tbsp butter
- Salt and Pepper to taste
- 1/2 cup shredded cheddar cheese
- 1 Tbsp minced fresh parsley
Ultimate Scalloped Potatoes
By lorik
Preheat oven to 400 degrees F
- 2 pounds potatoes, unpeeled, thinly sliced
- Salt for sprinkling
- Black pepper for sprinkling
- 10 tablespoons all-purpose flour, divided
- 10 tablespoons Parmesan cheese, divided
- 5 tablespoons butter
- 2 1/2 cups half-and-half or milk
Rigatoni with Pancetta Tomato Sauce (Rigatoni all'Amatriciana)
By lorik
Heat oil in a 6-qt. saucepan over medium; cook pancetta until browned and crisp, 10–12 minutes
- 2 Tbsp Olive oil
- 1 (12 oz.) piece pancetta, minced
- 1 tsp. crushed red chile flakes
- 1 large yellow onion, minced
- Kosher salt, to taste
- 1 cup dry white wine
- 3 (16 oz.) cans whole peeled tomatoes, crushed by hand
- 1 lb. rigatoni
- 1 ⁄2 cup grated Pecorino Romano
Chicken and Chorizo Packets
By lorik
Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes
- 2 ounces dried chorizo, thinly sliced (about 1/2 cup)
- 1 Fresno chile or red jalapeno pepper, quartered (remove seeds for less heat)
- 4 scallions, cut into 3-inch pieces
- 1 cup fresh cilantro
- 3 cloves garlic, roughly chopped
- 1 tablespoon chopped fresh oregano
- 1 teaspoon cumin seeds
- Juice of 1 lime, plus wedges for serving
- Kosher salt
- 1 3/4 pounds skinless, boneless chicken thighs (about 6), halved
- 1 18 -ounce tube prepared polenta, sliced into 12 rounds
- 2 red bell peppers, sliced
- 1/4 cup crumbled Cotija cheese
Pork with Rice Noodles, Scallions, and Chile
By lorik
Bring a 6- to 8-quart pot of water to a boil and boil the noodles following the package directions until al dente
- 8 oz. wide rice (pad thai) noodles
- 1/4 cup fresh lime juice (from 2 medium limes)
- 3 Tbs. fish sauce
- 1-1/2 tsp. granulated sugar
- 2 Tbs. vegetable oil
- 1 lb. ground pork
- Kosher salt
- 1 large red onion, halved lengthwise and thinly sliced (about 2-1/2 cups)
- 1 bunch scallions (both white and green parts), trimmed and cut into 2-inch lengths (about 1 cup)
- 1/2 to 1 small fresh green chile, such as Thai or serrano, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 2 Tbs. chopped peanuts
Greek Fried Cheese
By lorik
Pour oil into a 12" cast-iron skillet to a depth of 1⁄8"; heat over medium-high heat until very hot but not smoki...
- Olive oil, for frying
- 10 oz. halloúmi, kefalotyri, or Pecorino Romano cheese, cut into 3⁄4" cubes
- 2 tbsp. brine-packed capers, soaked for 5 minutes and drained
- 2 tbsp. fresh lemon juice
- 2 tsp. roughly chopped fresh oregano
Spaghetti with Bacon, Eggs and Toasted Crumbs
By lorik
Preheat the oven to 375 F
- 8 ounces bacon
- 5 tablespoons unsalted butter, divided
- 2 cups fresh bread crumbs (made by pulsing homemade style white bread in a food processor, you will need about 4 slices)
- 2 cups thinly sliced onion
- 12 ounces spaghetti, broken crosswise in half
- 2 cups chicken broth
- 6 large eggs, lightly beaten