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Recipes
Grilled Steak and Peppered Spaetzle with Black Trumpet Mushrooms and Shallot Marmalade
By lorik
Make the shallot marmalade: Melt the butter in a 3-quart saucepan over medium heat
- For Shallot Marmalade:
- 1 Tbs. unsalted butter
- 8 oz. shallots, sliced 1/8 inch thick (1-1/2 cups)
- 1/2 cup granulated sugar
- 1/2 cup sherry vinegar
- For Spaetzle:
- 1 cup sour cream
- 1/4 cup whole milk
- 2 large eggs
- 4 tsp. kosher salt
- 1 tsp. freshly cracked black peppercorns
- 9 oz. (2 cups) unbleached all-purpose flour
- For Mushrooms:
- 3 Tbs. extra-virgin olive oil
- 5-1/4 oz. black trumpet mushrooms, washed and thickly sliced (3 cups)
- 3 Tbs. finely chopped shallots
- 2 Tbs. finely chopped garlic
- 1-1/2 tsp. fresh thyme leaves
- 2 Tbs. sherry vinegar; more to taste
- 1-1/2 tsp. white truffle oil (optional)
- Kosher salt and freshly ground black pepper
- 2 tsp. extra-virgin olive oil
- For Beef:
- 4 6-oz. beef flatiron steaks
- Kosher salt and freshly ground black pepper
- 1/2 cup crème fraîche or sour cream, whisked to to loosen
- 2 Tbs. unsalted butter
- Dill sprigs, for garnish
Pavo En Kol Indio
By lorik
1. Heat the oven to 325. Heat the oil to medium-high in a large Dutch oven
- Xni-Pek:
- One 2.5-3 pounds turkey breast - bone in, skin on
- 2 cups yellow onion (one medium onion) peeled, halved and sliced into thin moons
- 2 large cloves garlic, minced
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 guajillo chiles, stemmed, seeded and roughly chopped (can sub anaheim, cascabel, or one ancho -- these are all dried peppers)
- 3 cups good poultry stock
- 1 teaspoon ground cumin
- 1 teaspoon dry oregano
- 6 ounces tomato paste
- 1 tablespoon ground chili powder
- 1 juicy lime
- 2 cups chicken broth
- 1 cup corn meal
- 1 cup minced sweet onion
- 1 cup minced pineapple
- 1/2 cup minced jalapeno (remove seeds, stem and pith)
- 1/2 cup chopped cilantro
- Juice from one lime
- 1/2 teaspoon salt
Featherbed Eggs
By lorik
To weigh down the assembled strata so the custard permeates the bread, fill two 1-quart zipper-lock bags with rice ...
- CORNBREAD:
- 1 cup (5 ounces) cornmeal
- 1 cup (5 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/3 cups whole milk
- 2 large eggs, lightly beaten
- CUSTARD:
- 10 ounces sharp cheddar cheese, shredded (2 1/2 cups)
- 6 scallions, sliced thin
- 4 1/2 cups whole milk
- 6 large eggs, lightly beaten
- 2 teaspoons salt
- Variation:
- Maple Sausage Featherbed eggs:
- 1 pound breakfast sausage links, cooked, sliced into 1/2 inch pieces
- 1/2 cup plus 1 Tbsp maple syrup
Smoked Whole Brisket Flat
By lorik
1. Place the brisket on a large baking sheet and pat dry with paper towels
- One 8-to-9-pound brisket flat
- 1/4 cup kosher salt
- 1 1/2 tablespoons freshly ground black pepper
- 1 tablespoon dark brown sugar
- 2 teaspoons Aleppo pepper flakes
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- Two 9-by-13-inch aluminum pans, for smoking
- 8 cups water, for smoking
- Lump charcoal, for smoking
- Hickory wood, for smoking
- Spray bottle, for smoking
- 1/2 cup apple juice
- 1/2 cup apple cider vinegar
- Butcher’s paper, for smoking
- White bread, for serving
- Barbecue sauce, for serving
- Pickles, for serving
- Coleslaw, for serving
- Potato salad, for serving
No-Bake Sheet Pan Lemon Yogurt Tart
By lorik
Make the crust: Process the graham crackers in a food processor fitted with the blade attachment until they are com...
- For the crust:
- Serves 20 to 24
- 1 (14.4-ounce) box graham crackers (or 3 cups graham cracker crumbs)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 3/4 sticks (14 tablespoons) unsalted butter, melted
- For the filling:
- 2 (1/4-ounce) packets unflavored powdered gelatin
- 3/4 cup granulated sugar
- 1 cup freshly squeezed lemon juice (from 3 to 4 medium lemons)
- 1 cup water
- 3 cups plain whole or 2% Greek yogurt
- 2 (8-ounce) containers Cool Whip, thawed, divided
- 3 tablespoons finely grated lemon zest (from 2 to 3 medium lemons), plus more for topping
Spicy Pork Po'Boys
By lorik
Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper...
- 1 1/2 pounds ground pork
- 1 1/2 teaspoons paprika
- 1 1/4 teaspoons dried thyme
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 medium kosher dill pickles, very finely chopped
- 1/2 small shallot, minced
- Four 8-inch soft baguettes, split
- 2 cups shredded iceberg lettuce
- 2 tomatoes, thinly sliced
- Hot sauce, for serving
Slow Cooker Pulled Chicken
By lorik
Use a relatively mild hot sauce such as Franks, or the sauce will be too hot
- 5 (10-12 ounce) bone in split chicken breasts, trimmed
- 7 (3 ounce) boneless, skinless chicken thighs, trimmed
- Salt and pepper
- 1 onion, chopped fine
- 1/2 cup tomato paste
- 2 Tbsp vegetable oil
- 5 tsp chili powder
- 3 garlic cloves, minced
- 1/4 tsp cayenne pepper
- 1 cup ketchup
- 1/3 cup molasses
- 2 Tbsp brown mustard
- 4 tsp cider vinegar
- 4 tsp hot sauce
- 3/4 tsp liquid smoke
- 10 sandwich rolls
Crazy Bread Recipe
By lorik
Whisk flour and salt in a bowl; stir water, yeast, and sugar in the bowl of a stand mixer fitted with a hook attach...
- 2 cups flour
- 1 ⁄2 tsp. kosher salt, plus more to taste
- 1 cup water, heated to 115°
- 1 tbsp. active dry yeast
- 1 tsp. sugar
- 4 tbsp. unsalted butter, melted, plus more for greasing
- 1 ⁄2 cup grated parmesan cheese
- Marinara sauce, for dipping
Maple-Cider Brisket
By lorik
Cook bacon in a sauté pan until crisp
- COOK:
- 4 strips thick-sliced bacon, diced
- 1 beef brisket, seasoned with salt and black pepper (3 lb.)
- 2 cups diced onions
- 1 cup diced celery
- 5 cloves garlic, smashed
- 1 Tbsp. tomato paste
- DEGLAZE:
- 1 ⁄2 cup unsweetened apple juice
- 1 bottle hard dry cider, such as Strongbow (12 oz.)
- 1 ⁄4 cup pure maple syrup
- ADD:
- 3 parsnips, cut into 1/2-inch-thick rounds (12 oz.)
- 2 Granny Smith apples, peeled, cored, and quartered
- 1 russet potato, peeled and quartered
- 4 Tbsp. unsalted butter
- 2 tsp. chopped fresh thyme
- 1 tsp. chopped fresh rosemary
- 2 Tbsp. cornstarch
- 1 Tbsp. each cider vinegar and water
Thanksgiving Turkey Brine
By lorik
Combine all ingredients, except water, in a stockpot, and bring to boil
- Brine:
- 1 cup kosher salt
- ½ cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 gallon iced water