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Recipes
Spanish-Style Potatoes
By lorik
Recipe adapted from the Tasting Table Test Kitchen
- 3 pounds baby Yukon Gold potatoes, peeled
- Kosher salt, to taste
- 1/3 cup minced Italian parsley
- 2 large garlic cloves, smashed and minced
- 1/3 cup olive oil
- Flaky sea salt, to taste
- 2 tablespoons unsalted butter
- 1 small lemon, for zesting
Beet Hummus
By lorik
Preheat the oven to 425°
- 2 pounds red beets, scrubbed
- 2 garlic cloves, chopped
- 2 tablespoons ground coriander
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 3/4 cup tahini
- Kosher salt
- Warm pita bread, for serving
Grill Ready Pizza Dough
By lorik
Combine water, sugar and yeast; proof until mixture turns foamy, about 5 minutes
- 1 cup warm water (105-115)
- 1 Tbsp sugar
- 2 1/4 tsp active dry yeast (one 1/4 oz pkg)
- 2 1/4 cups all purpose flour
- 1 cup cake flour
- 1 Tbsp kosher salt
- 2 Tbsp olive oil
Pastrami Reubens with Spiced Potato Chips
By lorik
Preheat griddle or nonstick skillet over medium
- FOR THE COLESLAW, COMBINE:
- 2 Tbsp. cider vinegar
- 1 Tbsp. fresh lemon juice
- 1 tsp. prepared yellow mustard
- 1 tsp. sugar
- 1/2 tsp. celery seed Tabasco sauce, kosher salt, and black pepper to taste
- 2 cups shredded and chopped red cabbage
- 1/2 cup finely diced celery
- FOR THE DRESSING, WHISK:
- 1/2 cup sour cream
- 3 Tbsp. chopped capers
- 3 Tbsp. minced shallots
- 2 Tbsp. mayonnaise
- 1 Tbsp. ketchup
- 2 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- FOR THE SANDWICHES, SPREAD:
- 8 slices seeded rye bread
- 8 slices Swiss cheese
- 8 oz. deli-sliced pastrami
- For Chips:
- SPREAD:
- 7 oz. ridged potato chips
- 1 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Black pepper to taste
- COMBINE:
- 1/2 cup sour cream
- 2 tsp. each minced lemon zest and fresh thyme
- 1 clove garlic, minced
- Salt and black pepper to taste
Short Rib Cottage Pie
By lorik
Pull-apart tender beef short ribs cooked in a rich gravy flavored with red wine, rosemary, and thyme then covered w...
- SHORT RIBS:
- 3 tablespoons unsalted butter
- 2 1/2 pounds boneless short ribs, small dice
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup all-purpose flour
- 2 garlic cloves, minced
- 1 medium yellow onion, thinly sliced
- 1 medium carrot, small dice 4 ounces button mushrooms, quartered
- 2 1/2 cups red wine, preferably Burgundy Pinot Noir, divided
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- WHIPPED POTATOES:
- 2 pounds (6 medium) Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 1/2 cup Parmesan, grated
- 1 teaspoon fresh rosemary, chopped
- 5 garlic cloves, finely minced
- 1 1/2 sticks unsalted butter, softened
Slow Cooker Pork Carnitas
By lorik
Remove the lime and orange zest with a vegetable peeler
- 1 (3- to 3 1/2-pound) boneless pork butt roast, lightly trimmed and cut into 2-inch chunks
- 1 small onion, peeled and halved
- 3 (2-inch) strips orange zest plus 1/2 cup juice
- 3 (2-inch) strips lime zest plus 2 tablespoons juice
- 5 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Salt and pepper
- 2 bay leaves
- 2 tablespoons vegetable oil
Texas Brisket
By lorik
Rinse brisket thoroughly under cold water and pat dry with paper towels
- House Seasoning:
- 1 5-6 pound brisket, trimmed, but left with a layer of fat about ¼ inch thick
- 6 tablespoons house seasoning, recipe follows
- 3 tablespoons chili powder
- 1 ½ teaspoons brown sugar
- 1 ½ teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 6 cups wood chips, soaked for at least 30 minutes
- 1 cup salt
- ¼ cup black pepper
- ¼ cup garlic powder
Chocolate-Mint Cookies
By lorik
You’ll need two packages of Andes Mints for this recipe
- 12 tablespoons unsalted butter, softened
- 1 1/2 cups packed (10 1/2 ounces) brown sugar
- 2 tablespoons water
- 2 cups (12 ounces) semisweet chocolate chips
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 45 Crème de Menthe Andes Mints, foil wrappers removed
Cheesy Hasselback Potato Gratin
By lorik
Adjust oven rack to middle position and heat oven to 400 degrees
- 3 ounces finely grated Gruyère or comté cheese
- 2 ounces finely grated Parmigiano-Reggiano
- 2 cups heavy cream
- 2 medium cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and black pepper
- 4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
- 2 tablespoons unsalted butter
Short cut Honey Cake
By lorik
Prepare the spice cake mix according to the box directions substituting half of the water with honey
- 1 boxed spice cake mix
- Honey