Lorik's profile page
Recipes
Bash Burgers
By lorik
Make the bacon jam: Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes
- For the Bacon Jam:
- 12 slices bacon, diced
- 1 tablespoon canola oil
- 1 large onion, diced
- 1 tablespoon white wine vinegar
- 1 sprig thyme, leaves stripped
- Kosher salt and freshly ground pepper
- For the Secret Sauce:
- 1 cup mayonnaise
- 3/4 cup ketchup
- 1 tablespoon sherry vinegar
- 1 1/2 teaspoons Sriracha
- 1 clove garlic, roughly chopped
- Kosher salt and freshly ground pepper
- For the Burgers:
- Vegetable oil, for the grill
- 2 1/4 pounds ground beef chuck
- Kosher salt and freshly ground pepper
- 6 teaspoons dijon mustard
- 6 slices American cheese
- 6 sesame buns, split
- Sliced kosher dill pickles, for topping
Sesame-Soy Dipping Sauce
By lorik
Emeril Lagasse
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons chopped fresh ginger
- 1 tablespoon sliced scallions
- 2 teaspoons toasted sesame oil
- 1 teaspoon honey
- 1 tablespoon sesame seeds, toasted
Crispy Turkey Kathi Rolls with Dipping Sauce
By lorik
Padma Lakshmi
- Mint and Date Sauce:
- 1/2 tablespoons canola oil, plus more for frying
- 1/2 cup finely chopped onion
- 1 1/2 teaspoons minced, peeled fresh ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Madras curry powder
- 1/2 teaspoon amchoor (dried Mango Powder), optional
- 3/4 pound ground turkey
- 1 tablespoon soy sauce
- 2 tablespoons minced basil
- 1 tablespoon fresh lemon juice
- Salt
- Six teen 6-inch flour tortillas, warmed
- Mint-and-Date Dipping Sauce (recipe follows)
- 2 cups mint leaves
- 3 pitted Medjool dates, finely chopped
- 1 serrano chile, seeded and chopped
- 3 tablespoons fresh-squeezed lemon juice
- 2 tablespoons water
- Salt
Shallot Thyme Butter
By lorik
Cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or j...
- 1/4 pound unsalted butter, softened slightly
- 1/4 teaspoon fresh thyme leaves
- 10 chives, minced
- 1 shallot, peeled and minced
- Salt and freshly ground black pepper
- 1/2 teaspoon red wine vinegar or lemon juice
Hoisin-Ginger Sauce
By lorik
Combine all of the ingredients in a small bowl and mix well
- 1/2 cup hoisin sauce
- 1/4 cup Shaoxing wine
- 1/4 cup low-sodium soy sauce
- 1/4 cup finely chopped scallions
- 1 tablespoon plus 1 teaspoon Asian sesame oil
- 1 1/2 tablespoons finely grated fresh ginger
- Freshly ground white pepper; season the sauce with white pepper
Crispy Baked Macaroni & Cheese
By lorik
This recipe for Mac Cheese is probably one of the best for basic baked macaroni and cheese with a crispy crust made...
- Variation:
- 6 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 8 ounces mini penne pasta
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 bay leaf
- Pinch of cayenne pepper
- 1 1/2 cups grated monterey jack cheese (about 4 ounces)
- 1 1/2 cups grated gruyere cheese (about 4 ounces)
- 1 cup grated sharp cheddar cheese (about 3 ounces)
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated parmesan cheese
- Martha Stewart's Mac & Cheese from Food 52 (serves 12):
- 8 tablespoons (1 stick) unsalted butter, plus more for dish
- 6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
- 5 1/2 cups milk
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper, or to taste
- 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
- 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
- 1 pound elbow macaroni (or other small pasta shape)
Extra Rich-and-Creamy Macaroni and Cheese
By lorik
Bring a large pot of salted water to a boil
- Kosher salt
- 8 ounces shell pasta
- 1 cup evaporated milk
- 2 large eggs
- 2 cups grated havarti cheese (about 6 ounces)
- 1 1/2 cups grated colby jack cheese (about 4 ounces)
- Pinch of grated nutmeg
- 1/4 cup sour cream
Lemon Sheet Layer Cake
By lorik
Make the cake: preheat the oven to 350° F
- Makes one 6 1/2 x 9 inch layer cake
- Lemon Sheet Cake
- 2 sticks (227 g) unsalted butter, at room temperature
- 2 cups (397 g) granulated sugar
- zest of 2 lemons
- 5 large (284 g) eggs
- 1 teaspoon (5 g) vanilla extract
- 4 1/2 cups (512 g) all purpose flour
- 1 1/2 teaspoons (9 g) baking soda
- 1 tablespoon (12 g) baking powder
- 1 teaspoon fine sea salt
- 1 cup (227 g) whole milk
- 3/4 cup (170 g) sour cream
- Filling and Frosting
- 7 large (255 g) egg whites
- pinch cream of tartar
- 2 2/3 cups (510 g) granulated sugar
- 1 cup (227 g) water
- 6 sticks (678 g) unsalted butter, at room temperature
- 1/2 teaspoon (2 g) lemon oil
- 1 1/2 cups (about 356 g) prepared lemon curd
- lemon zest, as needed for finishing
No Measure Chocolate Cake
By lorik
Preheat oven to 350° F. Empty the Greek yogurt container into a large mixing bowl
- Makes one 10-inch round cake
- 1 7-oz container plain, full-fat Greek yogurt
- 1 container canola oil
- 1 container sugar
- 2 eggs
- 2 containers self-rising flour
- 1 container cocoa powder (unsweetened)
- 1 container coffee or warm water
- Salt
- Powdered sugar, for dusting
Grilled Polenta
By lorik
Put salt into 7 cups cold water in a medium heavy pot
- 1-1 1⁄2 tbsp. coarse salt
- 1 2⁄3 cups polenta
- 1 tbsp. extra virgin olive oil