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Recipes
Salsa Roja
By lorik
Directions Preheat the broiler
- 4 beefsteak tomatoes, halved
- 1 small Spanish onion, halved
- 4 tomatillos, husked and rinsed
- 1 jalapeno pepper, stemmed
- 1 dried chile de arbol, stemmed
- 1 canned chipotle chile in adobo sauce
- 1 clove garlic, crushed
- 2 tablespoons chopped fresh cilantro
- Kosher salt
Fresh Corn Salsa
By lorik
COMBINE all ingredients except dressing in large bowl
- 4 tomatoes (1-1/2 lb.), chopped
- 1 cup cooked fresh corn kernels
- 1/4 cup finely chopped red onions
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, finely chopped
- 1/4 cup KRAFT Zesty Italian Dressing
Chicken Enchiladas with Salsa Verde for 2
By lorik
Red sauces, especially jarred varieties, are loaded with sodium
- FOR THE SALSA VERDE, BROIL:
- 2 tomatillos, husked, stemmed, and halved
- 1 poblano chile, halved, seeded
- 1 clove garlic, wrapped in foil
- 2 cups packed fresh spinach
- 2 Tbsp. fat-free plain Greek yogurt
- 1 Tbsp. fresh lime juice
- 1/8 tsp. kosher salt
- FOR THE ENCHILADAS, BROWN:
- 4 oz. boneless, skinless chicken breast
- 2 tsp. canola oil
- 1/4 cup diced onion
- 1 Tbsp. minced fresh garlic
- 1/3 cup fat-free plain Greek yogurt
- 1/4 cup frozen corn kernels
- 4 Tbsp. shredded pepper Jack cheese, divided
- 1/2 tsp. ground cumin
- 1/4 tsp. each dried oregano and ground coriander
- 1/8 tsp. kosher salt
- 4 corn tortillas (6-inch)
- 1 Tbsp. chopped scallions
Potato & Onion Röstis with Roasted Romesco Sauce
By lorik
These crisp, buttery potatoes are delicious alone but amazing as a base topped with classic Spanish ingredients
- FOR THE SAUCE, ROAST:
- 2 Roma tomatoes, halved
- 1 red bell pepper, lobed
- 1/2 small yellow onion, quartered
- 3 cloves garlic
- 1 slice country Italian bread (about 3×3-inch)
- 3 Tbsp. sliced almonds
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. sherry vinegar
- Salt and black pepper to taste
- FOR THE RÖSTIS, TOSS:
- 2 lb. Yukon gold potatoes, peeled and shredded
- 1/2 cup minced onion
- 1 Tbsp. kosher salt
- MELT:
- 4 Tbsp. unsalted butter, divided
- SERVE:
- Fried eggs
- Thinly sliced Serrano ham
- Crumbled goat cheese
- Chopped fresh parsley
Homemade Mocha Mix
By lorik
Layer ingredients in a mason jar
- 1/2 cup powdered milk
- 3/4 cup extra fine sugar
- 3/4 cup Dutch Processed cocoa
- 1/4 cup powdered instant coffee
- 1/2 tsp salt
- 1/2 cup good quality, chopped bittersweet chocolate
French Spice Cake (pain d’épices)
By lorik
Heat the oven to 325ºF with a rack in the upper-middle position
- 248 grams (1 3/4 cups) all-purpose flour
- 99 grams (1 cup) almond flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground mace
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 8 tablespoons (1 stick) salted butter, melted, plus more for pan
- 1 cup honey
- 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons minced crystallized ginger
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons grated orange zest
Homemade Hot Sauce
By lorik
For Base Sauce: Place pepper strips and their seeds in a dry blender
- Guajillo Pepper Sauce Base:
- 2 dried guajillo peppers, sliced into thin strips
- 1-1/2 cups boiling water
- 1/3 cup chopped onion
- 1 tablespoon roasted garlic
- 6 tablespoons canned tomato sauce
Vietnamese-Style Beef with Garlic, Black Pepper, and Lime
By lorik
In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves
- Vietnamese Sugar Steak (from Food 52):
- 2 Tbs. soy sauce
- 2 Tbs. fresh lime juice
- 1 1/2 Tbs. light brown sugar
- 1 Tbs. fish sauce
- 5 cloves garlic, minced
- 3 Tbs. peanut or canola oil
- Kosher salt and freshly ground black pepper
- 1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
- 1 medium yellow onion, sliced into 1/4-inch-thick wedges
- 3 Tbs. chopped salted peanuts, preferably toasted
- 2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced
- Serves 4
- 4 tablespoons fish sauce
- 2 tablespoons brown sugar
- 3 tablespoons lime juice, divided
- 1 tablespoon minced garlic
- 1 pound skirt or flap steak
- 1 tablespoon butter (optional)
Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)
By lorik
Heat oil in a 12" skillet over medium-high
- 1 1⁄4 1⁄4 cup olive oil
- 6 6 6 cloves garlic, minced
- 1 1 can 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- to salt and freshly ground black pepper, to taste
- 8 8 8 large basil leaves, roughly chopped
- Unsalted butter, for greasing
- 6 6 6 eggs
- 2 2 1⁄4 1⁄4 cups heavy cream
- 1 1 3⁄4 3⁄4 cups grated Pecorino Romano
- Boiling water, for baking
ATK Best Chicken Parmesan
By lorik
Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen
- SAUCE:
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Kosher salt and pepper
- 1/4 teaspoon dried oregano
- Pinch red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil
- CHICKEN:
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/2 inch thick
- 1 teaspoon kosher salt
- 2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)
- 2 ounces fontina cheese, shredded (1/2 cup)
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
- 1/2 cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/3 cup vegetable oil
- 1/4 cup torn fresh basil