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Recipes
Farm Egg Baked in Celery Cream
By lorik
Recipe adapted from Stephen Satterfield, Miller Union, Atlanta
- 1 cup heavy cream
- 2 celery stalks with leaves, roughly chopped
- 1 shallot (unpeeled), halved lengthwise and sliced
- 1/2 small yellow onion (unpeeled), sliced
- 3 black peppercorns
- 1 small dried bay leaf
- 1 sprig fresh thyme
- Kosher salt
- 4 thick slices country bread
- Extra-virgin olive oil
- 2 teaspoons unsalted butter at room temperature
- 4 large eggs
Slow Cooker Buffalo Chicken Sliders with Blue Cheese Celery Slaw
By lorik
Prepare the chicken and the components for the slaw up to a day ahead
- For Slaw:
- 2 tsp onion powder
- 2 tsp granulated garlic
- 1 tsp celery salt
- 3 lb boneless, skinless chicken thighs
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 5 Tbsp unsalted butter, divided
- 1/2 cup low sodium chicken broth
- 1 cup hot sauce (such as Frank's), divided
- 40 cocktail buns, halved
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1 tsp white wine vinegar
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 6 cups thinly sliced celery
- 1/4 cup chopped fresh parsley
Maple-Dijon-Black Pepper Glazed Bacon
By lorik
Preheat the oven to 400 degrees F
- 1/4 cup Grade B maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cracked black pepper
- 16 thick-cut slices double smoked bacon
Pork Saltimbocca
By lorik
Using a meat mallet, pound cutlets, one at a time, between 2 sheets of plastic wrap until each is about 1/8 inch th...
- 8 pork cutlets (2oz ea.)
- Kosher salt and black pepper to taste
- 16-24 thin slices of prosciutto
- 16 sage leaves
- 1/2 cup flour
- 1/4 cup extra virgin olive oil
- 1/2 cup butter, divided
- 1/4 cup Marsala wine
- 1 cup low sodium chicken broth
Flower Pretzel Bites
By lorik
Fun and easy snack, perfect for springtime entertaining, baby showers or even for Mom on her special day!
- Window Pane Pretzel Snaps
- Wilton Bright White Melting Chocolate discs
- Pastel colored M & M's
Beef Bourguignon
By lorik
Ina Garten
- For serving:
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
Brat Reubens
By lorik
In a small bowl, whisk the mayonnaise with the ketchup, relish and Worcestershire sauce
- 1/2 cup mayonnaise
- 2 1/2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- Dash of Worcestershire sauce
- 1 large hard-cooked egg, peeled and finely chopped
- Kosher salt
- Freshly ground pepper
- Six 4-ounce bratwursts
- 1 small onion, thinly sliced
- One 12-ounce beer, such as Budweiser
- Six 8-inch rye hoagie rolls, split and toasted
- 6 slices of pastrami or corned beef
- 6 slices of imported Swiss or provolone cheese
- Confetti Giardiniera, for serving
Korean Sizzling Beef
By lorik
In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and ...
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons dry white wine
- 2 large garlic cloves, very finely chopped
- 1 tablespoon toasted sesame oil
- 2 teaspoons crushed red pepper
- One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
- 16 scallions
- Vegetable oil, for rubbing
- Salt
- Steamed rice, for serving
Braised Beef Short Ribs with Salsa Verde and Feta
By lorik
Season the ribs: Put the short ribs in a large mixing bowl and rub them with the thyme leaves and 1 Tbs
- 6 large beef short ribs (14 to 16 oz. each)
- 1 Tbs. fresh thyme leaves, plus 4 whole sprigs
- Freshly ground black pepper
- Kosher salt
- 3 Tbs. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 2 dried bay leaves
- 1-1/2 cups ruby port
- 2 Tbs. balsamic vinegar
- 2-1/2 cups hearty red wine (like Zinfandel or Côtes du Rhône)
- 6 cups homemade or lower-salt store-bought beef broth
- 4 sprigs fresh flat-leaf parsley
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh mint
- 1 tsp. finely chopped fresh marjoram or oregano
- 1 small clove garlic, chopped
- 1 anchovy (preferably salt-packed), rinsed
- 3/4 cup extra-virgin olive oil
- 1 Tbs. capers, drained and rinsed
- Kosher salt and freshly ground black pepper
- 3 oz. feta (preferably French), crumbled (1/2 cup)
Smoked Beef Jerky
By lorik
Going on a road trip? Bring a batch of this jerky along for the ride and your travels will be made easier
- 2 to 3 pounds (7/8 to 1 1/3-kg) trimmed lean meat such as eye of round or top or bottom round
- 1 cup (237 ml) soy sauce
- 1/4 cup (59 ml) apple juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1/2 cup, honey (118 ml [170 grams by weight])
- 5 tablespoons fresh ginger, finely grated
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon hot sauce