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Recipes
Chile-Glazed Hanger Steak
By lorik
In a medium microwave-safe bowl, cover the chiles with water and microwave at high power until softened, 5 minutes
- VARIATION:
- 8 dried guajillo chiles, seeded
- 4 large garlic cloves
- 2 teaspoons dried oregano
- 6 tablespoons canola oil, plus more for brushing
- Salt and freshly ground pepper
- 1 trimmed hanger steak (about 1 pound), cut into 4 pieces
- 1 large onion, finely chopped
- 1/4 cup light brown sugar
- 1/4 cup cider vinegar
- Hanger Steak Sloppy Joes:
- 1/2 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- Salt and freshly ground pepper
- 12 ounces shredded coleslaw mix
- Chile-Glazed Hanger Steak, plus leftover glaze, coarsely chopped
- 3/4 cup low-sodium chicken broth
- 6 brioche burger buns, toasted
- Lettuce and tomato slices, for serving
Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw
By lorik
For the Poblanos: Heat the grill to high
- For Poblanos:
- 3 large poblanos
- Canola oil
- Salt and freshly ground black pepper
- For BBQ Onion:
- 2 sweet onions, skin-on, and cut into 1/4-inch thick slices
- Canola oil
- Salt and freshly ground black pepper
- 1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
- Coleslaw:
- 3/4 cup mayonnaise
- 2 tablespoons sugar
- 1 teaspoon celery seed
- 3 tablespoons apple-cider vinegar
- Salt and freshly ground black pepper
- 1 small head cabbage, cored, finely shredded
- 2 carrots, finely shredded
- 1/2 small red onion, thinly sliced
- 3 scallions, thinly sliced on the diagonal
- Chicken:
- 2 tablespoons ancho chili powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons light brown sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 4 boneless, skinless chicken breasts (8 ounces each)
- Canola oil
- 8 flour tortillas
- 2 grilled sliced poblanos
- Barbecued onions
- Coleslaw
- Guacamole, recipe follows
- Fire Roasted Green Chili Guacamole:
- 2 ripe Hass avocados, peeled, pitted and diced
- 1 poblano chile, roasted, seeded, peeled, and diced
- 1/4 cup finely diced red onion
- 2 scallions, finely chopped
- 2 fresh limes
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons canola oil
- Salt and pepper
Lemon Shake-Ups
By lorik
Dissolve sugar in water in a small saucepan over medium-high heat; reduced heat to low and simmer 3 minutes
- 1 1⁄4 cups sugar
- 1 1⁄4 cups water
- 6 cups crushed ice
- 3 ⁄4 cup rum
- 3 ⁄4 cup Triple Sec
- 6 lemons, halved
- Club soda
Sistema Wasabi Mashed Potatoes
By lorik
Place potatoes in steamer, cover with water and cook 10 minutes
- 3 Medium Yukon gold potatoes peeled and cut into 1/2 inch cubes
- Water to cover
- 1 tbs wasabi paste
- 2 tbs butter
- 3 tbs heavy cream
- Salt and pepper to taste
Noisette Potatoes
By lorik
Preheat oven to 350°. Sauté potatoes in oil in an ovenproof skillet over medium-high heat on one side until gold...
- 1 1⁄2 lb. new potatoes, peeled
- 2 Tbsp. vegetable oil
- 2 Tbsp. unsalted butter
- Salt and black pepper to taste
Oven Baked Veggie Fries
By lorik
Beet Fries: Serves 2 These beet fries might not be very long, but what they lack in size they make up for with a...
- From The Kitchn
Stuffed Celery Sticks with Bacon and Scallion Cream Cheese
By lorik
Recipe adapted from Ashley Christensen, Poole's Diner, Raleigh, NC
- 1/4 pound (about 4 slices) bacon
- 8 ounces cream cheese, at room temperature
- 1 tablespoon Dijon mustard
- 4 scallions (white and green parts), finely chopped
- 2 teaspoons finely grated lemon zest
- 1 celery bunch, cut into 3-inch logs
- 1/3 cup celery leaves, chopped, for garnish
Roasted Potato Appetizers
By lorik
Fingerling Cheese Fries: Toss 1 pound fingerling potatoes with olive oil; roast at 400 degrees F until crisp, 30 mi...
- Fingerling Potato Cheese Fries:
- 1 lb fingerling potatoes
- olive oil
- 2 Tbsp butter
- 2 Tbsp flour
- 2 cups milk
- 1 1/2 cups shredded raclette or Swiss cheese
- Hot sauce
- Worcestershire sauce
- Tuscan Potato Bites:
- 1 lb quartered baby Yukon gold potatoes
- olive oil
- salt and pepper
- 1/4 cup grated pecorino
- 2 tsp chopped fresh rosemary
- 1 tsp lemon zest
Vinegar Slaw
By lorik
In a medium saucepan, combine sugar, vinegar, oil, salt, and pepper over medium-high heat
- 1 cup sugar
- 3/4 cup white vinegar
- 3/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (16-ounce) packages shredded green cabbage