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Recipes
Enchiladas Con Carne
By lorik
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat
- For the chili con carne:
- 1/2 cup all-purpose flour
- 2 tablespoons neutral oil, like canola
- 1 pound ground chuck beef, ideally 20 percent fat
- Kosher salt and ground black pepper, to taste
- 1 medium white onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
- 1 cup chopped or canned crushed tomatoes
- 3 tablespoons chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, ideally Mexican
- 2 cups chicken stock, ideally homemade or low-sodium if store-bought
- For the enchiladas:
- 1/2 cup neutral oil, like canola
- 12 yellow corn tortillas
- 3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
- 1 medium-size white onion, peeled and chopped (optional)
Easy Chickpea Tikka Masala
By lorik
Heat olive oil in a large saucepan over medium-high heat
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 two-inch piece of ginger, finely chopped
- 1 tablespoon Garam Masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
- 2 (14.5 oz / 410 gr) cans diced tomatoes
- 1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
- 1 teaspoon arrowroot powder or cornstarch
- Salt to taste
- Fresh chopped cilantro
Quick Rolls
By lorik
Preheat oven to 450 degrees F
- 2 cups self-rising flour
- 1 cup milk (whole milk only)
- 4 tablespoons mayonnaise
- 1 tablespoon sugar
Thai-Style Grilled Chicken with Spicy Sweet and Sour Dipping Sauce
By lorik
For even cooking, the chicken breasts should be of comparable size
- Chicken and Brine:
- 1/2 cup granulated sugar
- 1/2 cup table salt
- 4 split bone-in, skin-on chicken breasts, about 12 ounces each (see note)
- Dipping Sauce:
- 1 teaspoon red pepper flakes
- 3 small cloves garlic, minced or pressed through garlic press (1 1/2 teaspoons)
- 1/4 cup distilled white vinegar
- 1/4 cup lime juice from 2 to 3 limes
- 2 tablespoons fish sauce
- 1/3 cup granulated sugar
- Rub:
- 12 medium cloves garlic, minced or pressed through garlic press (1/4 cup)
- 2 inch piece fresh ginger, minced (about 2 tablespons)
- 2 tablespoons ground black pepper
- 2 tablespoons ground coriander
- 2/3 cup chopped fresh cilantro leaves
- 1/4 cup lime juice from 2 to 3 limes
- 2 tablespoons vegetable oil, plus more for grill grate
Homemade Labneh
By lorik
Serves 4-6 1. Line a fine strainer with a few layers of cheesecloth and set over a bowl
- 12 ounces of your favorite Greek yogurt (I like Fage)
- a small pinch of salt
- 1/4 teaspoon fresh lemon juice
- 3 tablespoons good olive oil
- 1 tablespoon za'atar
Thai Pork Chops with Coconut Rice
By lorik
Preheat the oven to 325 degrees F
- coconut jasmine rice:
- 1 cup sweet chili sauce
- 1/2 cup rice vinegar
- 1/2 cup lite canned coconut milk
- 3 tablespoons brown sugar
- 4 garlic cloves, pressed or finely minced
- 2 tablespoons creamy peanut butter
- 2 teaspoon-sized knobs of ginger, grated
- 2 limes, juiced
- 1 tablespoon soy sauce
- 1 pound boneless pork chops
- salt and pepper for seasoning
- 1 tablespoon coconut oil
- 1/2 cup chopped peanuts for topping
- chopped fresh cilantro for garnish
- fresh lime wedges for spritzing
- 1 1/2 cups white jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
German Cheddar and Beer Fondue
By lorik
Combine cheeses in a bowl with flour
- Belgium Beer Fondue Variation from Cuisine at Home:
- 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle*
- 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
- 1 rounded tablespoon all-purpose flour
- 1 cup German lager beer
- 2 tablespoons spicy brown mustard
- A few drops hot sauce
- A few drops Worcestershire sauce
- 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
- 1 package mini party franks (recommended: Boars Head)
- 1 head cauliflower, separated into florets
- 1 small jar mini Gherkin pickles, drained
- 1 small jar pickled onions, available on vegetable aisle
- 1 small, round loaf rye, pumpernickel or sour dough bread, cubed
- This recipe is greatly improved by buying a block of medium to sharp cheddar and grating it yourself.
- 2 cups each shredded Gouda and Emmental cheese (8 oz. each)
- 2 Tbsp. cornstarch
- 1 1/4 cups Belgian beer (such as blonde/golden ale, dark/ strong ale or cherry lambic)
- 1 clove garlic, smashed and peeled
- 1 Tbsp. each fresh lemon juice and honey
- 2 tsp. each Dijon mustard and whole-grain mustard
- Salt to taste
Sausage-and-Maple Bread Pudding
By lorik
Preheat the oven to 350°
- 1 pound bulk breakfast sausage
- 6 large eggs
- 1 pint vanilla or cinnamon ice cream, melted
- 1/2 cup water
- 2 teaspoons thinly sliced sage leaves
- 2 teaspoons kosher salt
- 1 cup pure maple syrup
- 3/4 pound brioche, crusts removed and bread torn into 1-inch pieces (10 cups)
- 1/4 cup heavy cream
Ham Hock Red Eye Gravy
By lorik
1. Make the stock: In a 4-quart saucepan, combine all the stock ingredients and bring to a boil
- For the Ham Hock Stock:
- 2 medium (1 1/2 pounds) ham hocks
- 1 yellow onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 8 cups chicken stock
- 1 bay leaf
- 3 thyme sprigs
- 1 dried guajillo pepper
- For the Gravy:
- 2 tablespoons lard
- 2 tablespoons all-purpose flour
- 2 cups reduced ham hock stock
- 2 tablespoons sorghum syrup
- 2 tablespoons espresso
- Ham hock meat
- 1 tablespoon apple cider vinegar
- Cayenne pepper, to taste
- For Assembly:
- Biscuits, for serving
- Fried eggs, for serving
Skirt Steak with Shiso-Shallot Butter
By lorik
In a bowl, mix all of the ingredients except the steaks
- 1/2 cup hoisin sauce
- 1/4 cup light brown sugar
- 1/4 cup soy sauce
- 3 garlic cloves, very finely chopped
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons rice vinegar
- 1 tablespoon sambal oelek or other Asian chili paste
- 4 pounds skirt steaks
- 2 tablespoons extra-virgin olive oil
- 5 medium shallots, thinly sliced
- 1/4 cup soy sauce
- 14 medium shiso leaves, coarsely chopped (about 2/3 cup) or 1 tablespoon chopped tarragon
- 1 teaspoon crushed black peppercorns
- 1 stick (4 ounces) unsalted butter, softened
- 3 bunches of scallions