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Lyonnaise Salad with Bacon Vinaigrette

Lyonnaise Salad with Bacon Vinaigrette

By

In a large bowl combine the frisee, sliced apple, and parsley

  • Bacon Vinaigrette:
  • 2 heads of frisee lettuce, cleaned and outer darker green leaves removed
  • 2 red apples, thinly sliced
  • 1/2 cup flat leaf parsley leaves
  • 1 cup Bacon Vinaigrette (recipe follows)
  • 1 teaspoon plus a pinch of kosher salt
  • 1 tablespoon white vinegar
  • 6 large eggs
  • Makes 2 cups
  • 1/4 pound bacon, finely diced
  • 1 tablespoon grain mustard
  • 1/2 cup olive oil
  • 1/4 cup sherry vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped flat leaf parsley
  • Pinch of Kosher salt
4/5 (2 Votes)

Baked Asparagus Fries

Baked Asparagus Fries

By

1. Preheat the oven to 450° and line a sheet pan with a wire rack

  • 1 1/2 cups panko bread crumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons canola oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup buttermilk
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1 pound medium asparagus, trimmed
  • Dijon mustard, for serving
4.5/5 (12 Votes)

Fresh Corn "Polenta"

Fresh Corn Polenta

By

Clean the corn, removing all husks and threads

  • 4 ears of corn
  • 4 teaspoons butter
  • 1 pinch kosher salt
  • 1/4 cup freshly grated Parmigiano Reggiano
4.5/5 (10 Votes)

Moroccan Ginger-Lemon Chicken Skewers

Moroccan Ginger-Lemon Chicken Skewers

By

With a wand-style grater, use 1 lemon to grate 1 tablespoon of zest and squeeze 2 tablespoons of juice

  • 3 lemons
  • 1/4 cup extra-virgin olive oil, plus extra to serve
  • 2 garlic cloves, grated
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons honey, divided
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/4 cup minced fresh cilantro, flat-leaf parsley or mint
0/5 (0 Votes)

Skillet Barbecued Pork Chops

Skillet Barbecued Pork Chops

By

We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flav...

  • Pork Chops:
  • 1/2 cup table salt
  • 4 bone-in pork rib chops, 3/4 to 1 inch thick (8 to 10 ounces each), trimmed of excess fat, sides slit according to illustration below (see note above)
  • 4 teaspoons vegetable oil
  • Spice Rub:
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • Sauce:
  • 1/2 cup ketchup
  • 3 tablespoons light molasses
  • 2 tablespoons grated onion (see note above)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon liquid smoke
0/5 (0 Votes)

Katie's Pimento Goat Cheese

Katie's Pimento Goat Cheese

By

In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar, mayonnaise, pimientos, scallions, p...

  • One 11-ounce log of fresh goat cheese, softened
  • 4 ounces smoked cheddar cheese, coarsely shredded (1 packed cup)
  • 1/2 cup mayonnaise
  • 1/4 cup drained jarred pimientos, coarsely chopped
  • 2 scallions, thinly sliced
  • 1 tablespoon sweet pickle relish from a jar
  • 1 teaspoon onion powder
  • 1 teaspoon Tabasco
  • Salt and freshly ground pepper
  • Whole radishes and celery ribs, for serving
0/5 (0 Votes)

Montreal Steak Seasoning

Montreal Steak Seasoning

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Pierce 1 1/2 lb sirloin or flat iron steak all over with a fork

  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1/4 tsp granulated garlic
  • 1/4 tsp red pepper flakes
  • 1 3/4 tsp kosher salt
0/5 (0 Votes)

Grilled Bone-In Pork Roast

Grilled Bone-In Pork Roast

By

If you buy a blade-end roast (sometimes called a “rib-end”), tie it into a uniform shape with kitchen twine at ...

  • 1 (4- to 5-pound) center-cut rib or blade-end bone-in pork roast, tip of chine bone removed
  • 4 teaspoons kosher salt
  • 2 cups soaked wood chips, or 1 (3-inch) wood chunk
  • 1 1/2 teaspoons ground black pepper
  • 1 recipe Orange Salsa with Cuban Flavors, optional (see related recipe)
4/5 (1 Votes)

April Bloomfield's English Porridge

April Bloomfield's English Porridge

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Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat

  • Serves 2 to 3
  • 1 1/2 cups whole milk, plus a few generous splashes
  • 1 1/2 cups water
  • 1 1/2 teaspoons Maldon, or other flaky sea salt (if using finer salt, start with 1/2 teaspoon and add to taste)
  • 1/2 cup rolled oats
  • 1/2 cup steel-cut oats
  • 2 About 2 tablespoons sugar (maple, brown, or white) or maple syrup
0/5 (0 Votes)

Christopher Kimball's Pizza Primer

Christopher Kimball's Pizza Primer

By

Tip: Don’t shorten the fermentation and room-temperature warming times

  • Pizza Sauce:
  • Yields 4 8 ounce dough balls
  • 548 GRAMS (4 CUPS) BREAD FLOUR, PLUS MORE FOR DUSTING
  • 1 TABLESPOON WHITE SUGAR
  • 3/4 TEASPOON INSTANT YEAST
  • 1 1/2 CUPS COOL (65°F) WATER
  • 2 TEASPOONS KOSHER SALT
  • 1 28-OUNCE CAN WHOLE PEELED TOMATOES, WITH JUICE
  • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 2 GARLIC CLOVES, MINCED
  • 1 TEASPOON DRIED OREGANO
  • 1/2 TEASPOON RED PEPPER FLAKES
  • KOSHER SALT AND GROUND BLACK PEPPER
0/5 (0 Votes)