Lorik's profile page
Recipes
Lamb Chops Sizzled with Garlic
By lorik
Season the lamb with salt and pepper and sprinkle lightly with thyme
- Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
- Salt and freshly ground pepper
- Pinch of dried thyme
- 3 tablespoons extra-virgin olive oil
- 10 small garlic cloves, halved
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced parsley
- Pinch of crushed red pepper
Alsatian Pizza
By lorik
Set a pizza stone on the bottom rack of the oven and preheat to 500° for 30 minutes
- 1 pound pizza dough
- All-purpose flour, for dusting
- 2/3 cup crème fraîche
- Kosher salt
- Pepper
- Freshly grated nutmeg
- 2/3 cup shredded aged cheddar cheese
- 4 ounces thinly sliced speck or prosciutto
- 1 medium Vidalia onion, thinly sliced (1 1/3 cups)
Burmese-Inspired Chicken Braised in Coconut Milk & Turmeric with Sweet Potato
By lorik
Cut the chicken thighs into about 1-inch pieces and marinate overnight with the dried ginger, turmeric, coriander, ...
- For the soup:
- 1 1/2 pounds boneless chicken thighs
- 1 tablespoon dried ginger
- 1 tablespoon dried turmeric
- 1 tablespoon ground coriander
- 1 tablespoon neutral oil, such as grapeseed
- 2 cloves garlic
- 1-inch piece peeled ginger
- 1 peeld shallot
- 1 dried chile, on the hot side (I like de árbol)
- 1 bunch cilantro
- 1/4 cup unrefined coconut oil or a neutral cooking oil, such as grapeseed
- 1 cup cubed sweet potato
- 2 cups chicken stock
- 2 cups unsweetened coconut milk
- 2 tablespoons fish sauce
- 2 limes, 1 juiced and 1 quartered
- Salt, to taste
- For the crispy shallot topping:
- 1 peeled shallot, sliced thinly
- 1 cup neutral cooking oil, such as grapeseed
Omelette Casserole with Ham and Gruyere
By lorik
Preheat oven to 350 degrees F and lightly grease a 9- or 10-inch casserole dish with nonstick spray
- 8 eggs
- 1/2 cup milk
- 2 tablespoons half-and-half
- 1 cup shredded Gruyere, divided
- 1 cup diced ham (pre-cooked)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons minced fresh chives (or parsley)
Better Than A.1. Steak Marinade
By lorik
For 4 to 6 individual steaks, or 1 2 pounder
- 1/2 cup soy sauce
- 1/3 cup vegetable oil
- 2 tablespoons dark brown sugar
- 1/4 cup Worcestershire sauce
- 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
- 2 tablespoons minced fresh chives
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons balsamic vinegar
California Breakfast Burritos for 2
By lorik
1. Make the Spicy Mojo Asada: Puree all the ingredients in a blender
- For the Spicy Mojo Asada:
- 1/2 cup pickled jalapeños, with brine
- 3 garlic cloves
- 1 serrano chile, stemmed
- 1/2 bunch cilantro, leaves and stems
- 1/4 cup soy sauce
- Zest and juice of 1 lime
- Zest and juice of 1 navel orange
- 1 tablespoon dried Mexican oregano
- For the Burrito:
- 8 ounces shaved prime beef tenderloin
- 4 eggs
- Two 12- to 14-inch flour tortillas
- 2 cups shredded Jack cheese
- 1 cup leftover french fries
- 1 avocado, cut into 1/4-inch-thick slices
- 1 cup salsa verde
- 1/4 cup Mexican crema or Greek yogurt
Lamb Meatballs with Pine Nuts
By lorik
Mix egg, salt, cinnamon, garlic, bread crumbs, catsup, and vinegar
- 1 egg, lightly beaten
- 1/2 tsp each salt and ground cinnamon
- 1 clove garlic, minced
- 2 Tbsp each fine bread crumbs and catsup
- 1 Tbsp red wine vinegar
- 1/4 cup pine nuts or slivered almonds
- 1 1/2 lbs ground lamb
- 1 Tbsp olive oil
- 1 small onion, thinly slivered
- 1/2 cup Marsala or cream sherry
- 2 tsp lemon juice
- Chopped parsley
Onion Tarte Tatin
By lorik
Preheat oven to 350°. Melt butter in a 10-inch skillet over medium heat until foamy
- MELT:
- MELT:
- MELT:
- 3 3 3 Tbsp. unsalted butter
- 3 3 3 Tbsp. unsalted butter
- 3 3 3 Tbsp. unsalted butter
- 1 1 1⁄2 9 large sweet onions, trimmed and cut into 9 wedges
- 1 1 1⁄2 9 large sweet onions, trimmed and cut into 9 wedges
- 1 1 1⁄2 9 large sweet onions, trimmed and cut into 9 wedges
- COMBINE:
- COMBINE:
- COMBINE:
- 1 1⁄3 1⁄3 cup dark sweet sherry (such as Moscatel)
- 1 1⁄3 1⁄3 cup dark sweet sherry (such as Moscatel)
- 1 1⁄3 1⁄3 cup dark sweet sherry (such as Moscatel)
- 1 1 1 tsp. Worcestershire sauce
- 1 1 1 tsp. Worcestershire sauce
- 1 1 1 tsp. Worcestershire sauce
- 2 2 2 tsp. chopped fresh thyme
- 2 2 2 tsp. chopped fresh thyme
- 2 2 2 tsp. chopped fresh thyme
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- Black pepper
- Black pepper
- Black pepper
- TOP:
- TOP:
- TOP:
- 1 1⁄4 1⁄4 cup grated Parmesan
- 1 1⁄4 1⁄4 cup grated Parmesan
- 1 1⁄4 1⁄4 cup grated Parmesan
- 1 1 17.3 9-inch frozen puff pastry (from 17.3 oz. box), thawed and trimmed into a 9-inch round
- 1 1 17.3 9-inch frozen puff pastry (from 17.3 oz. box), thawed and trimmed into a 9-inch round
- 1 1 17.3 9-inch frozen puff pastry (from 17.3 oz. box), thawed and trimmed into a 9-inch round
Pork-and-Shrimp Shumai
By lorik
Make the dipping sauce: In a small bowl, whisk the soy sauce with the black vinegar and chili-garlic sauce
- Dipping Sauce:
- 1/4 cup soy sauce
- 1/4 cup black vinegar
- 1 teaspoon Chinese chili-garlic sauce
- Filling:
- 12 ounces ground pork
- 6 ounces raw medium shrimp—shelled, deveined and finely chopped
- 4 scallions, white and light green parts only, minced
- 3 tablespoon minced peeled fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons Shaoxing wine or dry sherry
- 3/4 teaspoon kosher salt
- All-purpose flour, for dusting
- 1 package round dumpling wrappers, thawed if frozen
- Napa cabbage leaves, for steaming
- Blanched green peas, for garnish
Roasted Carrots With Cilantro Yogurt and Peanuts
By lorik
Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil
- For the carrots:
- 1 ½ pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
- 2 tablespoons olive oil
- Kosher salt and black pepper
- 1 teaspoon ground coriander
- For the yogurt:
- 1 cup full-fat Greek yogurt
- ½ cup finely chopped cilantro
- ¼ teaspoon ground coriander
- 1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
- Pinch of Aleppo pepper or red-pepper flakes (optional)
- Kosher salt
- ¼ cup roughly chopped roasted, salted peanuts
- 3 tablespoons scallions, thinly sliced, green parts only
- Flaky salt, for serving