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Recipes
Chef John's Chicken Riggies
By lorik
Heat olive oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 4 ounces hot Italian ground sausage meat
- 1 cup sliced mushrooms
- 1 onion, sliced
- salt and ground black pepper to taste
- 1 1/2 pounds skinless, boneless chicken thighs, roughly chopped
- 1/2 cup Marsala wine
- 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup water, or as needed
- 1 1/2 cups chopped hot and sweet peppers
- 1/2 cup pitted and chopped kalamata olives
- 3 cloves garlic, minced
- 1/4 cup chopped Italian flat leaf parsley
- 1 pound rigatoni
- 1/2 cup grated Parmigiano-Reggiano or Romano cheese
Beijing Breakfast Crepes
By lorik
This dish is all about speed and delicacy, to make sure your crepe comes together without ripping
- BATTER:
- 2/3 cup all-purpose flour
- 2/3 cup mung bean flour
- 1 teaspoon kosher salt
- 1 1/2 cups water
- CRISPY WONTONS:
- 1 cup vegetable oil
- 16 wonton wrappers
- CREPES:
- 5 teaspoons vegetable oil
- 5 eggs
- Crepe batter
- 1 1/4 cups scallions, thinly sliced
- 5 teaspoons black sesame seeds
- 5 tablespoons hoisin
- 5 tablespoons chile paste
- 1 2/3 cups crispy wontons
- 1 1/4 cup cilantro leaves
Scrambled Eggs with Corn, Goat Cheese and Roasted Tomatoes
By lorik
Set your oven's broiler on high with a rack a few inches below the broiler element
- 4 thick slices of tomato (1/4- to 1/2-inch thick)
- Olive oil
- Salt and pepper
- 1 medium ear of corn, with the husk still on
- 1/2 tablespoon unsalted butter
- 4 large eggs, beaten
- 2 ounces goat cheese
The Ultimate Breakfast Sandwich
By lorik
1. Make the Sriracha butter: Using a rubber spatula, combine the butter and Sriracha in a small bowl
- For the Sriracha Butter:
- 1/4 cup (1/2 stick) room-temperature unsalted butter
- 2 Tablespoons Sriracha
- For the Breakfast Sandwich:
- 1 English muffin, split
- 1 tablespoon Sriracha butter
- 3 large eggs
- 1 tablespoon whole milk
- Pinch kosher salt
- 1 tablespoon unsalted butter
- 2 slices cheddar
- 2 slices thin-cut bacon, cooked
Stuffed Potato Skin Skillet Hash with Fried Eggs
By lorik
Preheat the oven to 400 degrees F
- HOMEMADE MAPLE SAUSAGE:
- 2 russet potatoes
- Olive oil Kosher
- salt and freshly cracked black pepper
- 8 ounces button mushrooms, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeded and minced
- 4 scallions, white and light green parts, reserving dark green tops for garnish
- 2 tablespoons (1/4 stick) unsalted butter
- 4 large eggs
- 1 cup grated mild Cheddar
- 1 pound ground pork
- 2 tablespoons maple syrup
- 2 teaspoons chopped fresh sage
- 2 teaspoons salt
- 1 teaspoon fennel seeds
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon crushed red pepper
- CHIVE SOUR CREAM:
- 1 cup sour cream
- 1/4 cup chopped chives Kosher
- salt and freshly cracked black pepper
Asian BBQ Chicken Glaze
By lorik
Excellent on butterflied chicken or cornish game hens
- 1/4 cup ketchup
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
Potato and Shallot Galette with Goat Cheese
By lorik
An equal amount of rye flour can be substituted for the whole-wheat flour
- Dough:
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 cup (2 3/4 ounces) whole-wheat flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 7 tablespoons ice water
- 1 teaspoon white vinegar
- Filling:
- 1 pound Yukon Gold potatoes, sliced 1/4-inch thick
- 5 teaspoons olive oil
- 1/4 pound shallots (4 to 5 medium), peeled and sliced thin
- 1 teaspoon minced fresh rosemary
- 1/4 cup chopped pitted kalamata olives
- 1/4 cup crème fraîche
- 1 teaspoon finely grated lemon zest
- Salt and pepper
- 3 ounces goat cheese, crumbled (3/4 cup)
- 1 large egg, lightly beaten
- Kosher salt
- 2 tablespoons minced fresh parsley
Chicken Chipotle Tortilla Soup
By lorik
Picante sauce, a cousin of salsa that contains pureed tomatoes, replaces the more standard tomato puree and onions ...
- 4 (6-inch) corn tortillas, halved and sliced crosswise into 1/2-inch strips
- 1 tablespoon vegetable oil
- 1 red bell pepper, stemmed, seeded, and chopped
- 4 cups low-sodium chicken broth
- 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- 1 (8-ounce) jar picante sauce
- 1 tablespoon minced canned chipotle chile in adobo sauce
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon lime juice
- Salt and pepper
Creamy Blue Cheese Risotto
By lorik
COOK and stir prosciutto in 1 tsp
- 1/4 lb. thinly sliced prosciutto, cut into strips
- 4 tsp. olive oil, divided
- 2 cups sliced mushrooms
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pkg. (12 oz.) Arborio rice, uncooked (about 1-3/4 cups)
- 3 cups chicken broth, divided
- 1 cup frozen peas, thawed
- 1/2 cup DI GIORNO Shredded Parmesan Cheese
- 1/4 cup ATHENOS Blue Cheese
- 1/4 cup chopped fresh parsley
Nancy Silverton’s Egg Salad with Bagna Cauda Toast
By lorik
Serves 6 to 8
- For the Egg Salad with Homemade Garlic Mayonnaise:
- 13 extra-large eggs (12 for the egg salad and 1 tester egg), plus 2 extra-large egg yolks for the mayonnaise
- 3 tablespoons + 1 teaspoon kosher salt (divided)
- 2 teaspoons champagne vinegar (or white wine vinegar)
- 2 teaspoons fresh lemon juice
- 3/4 cup neutral oil (like grapeseed)
- 1/4 cup extra-virgin olive oil
- 1 medium to large garlic clove, peeled
- 2 to 4 tablespoons minced fresh chives (depending on your serving dish)
- For the Bagna Cauda Toasts:
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup extra-virgin olive oil + more for brushing the bread
- 20 anchovy fillets, about 2 ounces (preferably salt-packed, rinsed and backbone removed), finely chopped and smashed to a paste with the flat side of the knife
- 11 to 13 medium to large garlic cloves, peeled (divided)
- Six or eight 1/2-inch-thick slices from a loaf of country bread
- Maldon sea salt (or another flaky sea salt such as fleur de sel)