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Recipes
Warm Potato Salad
By lorik
In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender
- 8 medium red potatoes
- ¼ cup chopped fresh parsley
- ¼ cup chopped green onion tops
- 1 cup chopped celery
- 3 hard boiled eggs, chopped
- 1 teaspoon lemon pepper seasoning
- 1 tablespoon seasoning salt
- 1 tablespoon Dijon mustard
- ¼ cup mayonnaise
- 1 cup sour cream
Pimento Cheese Muffins
By lorik
Preheat the oven to 375°
- 2 1/2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon freshly ground pepper
- 1 1/2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 tablespoon jarred harissa paste
- 1/4 cup finely chopped chives
- 1/2 small yellow onion, minced
- 3 tablespoons sliced scallions
- 3 tablespoons minced parsley
- 1 1/2 tablespoons Worcestershire sauce
- 5 ounces shredded extra-sharp cheddar cheese (1 1/2 cups)
- 3 ounces drained jarred pimientos, chopped (1/2 cup)
- Pimento cheese, for serving (optional)
Puffy Tacos
By lorik
We used Maseca Brand Instant Masa Corn Flour for our taco shells
- Picadillo:
- 12 ounces 85 percent lean ground beef
- 1/2 russet potato (4 ounces), peeled and cut into 1/4-inch pieces
- Salt and pepper
- 1 onion, chopped fine
- 1 small green bell pepper, stemmed, seeded, and chopped fine
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 2 teaspoons all-purpose flour
- 3/4 cup water
- Taco Shells:
- 2 1/2 cups (10 ounces) masa harina
- 1 teaspoon salt
- 1 2/3 cups warm water
- 2 quarts vegetable oil
- Shredded iceberg lettuce
- Chopped tomato
- Shredded sharp cheddar cheese
- Hot sauce
Grilled Teriyaki Chicken
By lorik
1. Combine soy sauce, water, mirin, ginger, and garlic in saucepan
- 2/3 cup soy sauce
- 2/3 cup water
- 1/4 cup mirin
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 8 split bone-in, skin-on chicken breasts (about 7 pounds total), trimmed, skin pricked several times with paring knife
- 6 tablespoons sugar
- 3/4 teaspoon cornstarch
Texas-Sized BBQ Chicken and Cheddar Sandwiches
By lorik
This Texas-Sized BBQ Chicken and Cheddar Sandwich recipe does nothing by halves: bacon, cheddar, chicken, chili and...
- 4 slices bacon, halved crosswise
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 1 cup barbecue sauce
- 1 minced chipotle chile in adobo
- 1/4 cup water
- 4 deli-style onion rolls, split in half
- 1 1/2 cups shredded cheddar cheese
Spicy Stir-Fried Cumin Beef
By lorik
Tip: Don’t make this dish in a tight space
- 1 pound sirloin tips, trimmed
- 3½ tablespoons soy sauce, divided
- ½ teaspoon ground black pepper
- 4 teaspoons unseasoned rice vinegar
- 1 teaspoon white sugar
- 12 dried red chilies (such as arbol or japones), stemmed
- 1½ tablespoons cumin seeds, toasted
- 5 large garlic cloves, minced
- 6 teaspoons grapeseed or other neutral oil, divided
- 1 large yellow onion, thinly sliced lengthwise
- 2 teaspoons toasted sesame oil
- 1½ cups coarsely chopped cilantro leaves and tender stems
French Onion Dip
By lorik
Preparation Heat the oil in a 12-inch skillet over medium-low heat
- 2 Tbs. olive oil
- 3 medium yellow onions, halved and thinly sliced lengthwise (about 3 cups)
- 1-1/2 tsp. chopped fresh rosemary
- 2 Tbs. white wine vinegar
- 1 8-oz. package cream cheese, cut into 4 pieces and softened
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1/4 tsp. cayenne pepper
- Kosher salt and freshly ground black pepper
Porchetta Sandwiches
By lorik
Make the pork: Heat oven to 325°
- For the Porchetta:
- 1 ⁄2 cup lightly packed rosemary leaves
- 1 ⁄2 cup lightly packed sage leaves
- 1 ⁄3 cup olive oil
- 3 tbsp. fennel seeds, lightly crushed
- 2 1⁄2 tbsp. coarsely ground black pepper
- 1 tbsp. crushed red chile flakes
- 14 cloves garlic, thinly sliced
- 1 (6–7-lb.) skin-on pork shoulder, butterflied
- Kosher salt, to taste
- For the Gremolata, Aïoli, and Serving:
- 1 1⁄3 cups olive oil
- 1 cup lightly packed parsley leaves
- 1 ⁄2 cup hazelnuts, toasted
- 5 tbsp. salt-packed capers, rinsed and drained
- 1 tbsp. hazelnut oil
- 1 small shallot, thinly sliced
- Zest and juice of 2 lemons
- Kosher salt and freshly ground black pepper, to taste
- 2 egg yolks
- 8 ciabatta buns, split
Mama Mia's Meatball Bake
By lorik
Preheat oven to 450 degrees F
- 1 (12- to 16-ounce) frozen garlic bread
- 1 cup ricotta cheese
- 2 tablespoons Parmesan cheese
- 1 (32-ounce) bag frozen meatballs, thawed, cut in half
- 1 cup spaghetti sauce
- 10 slices mozzarella cheese
Beef Taquitos
By lorik
For the taquitos, heat oil in a tall pot to 375°
- FOR THE TAQUITOS, HEAT:
- 3 cups canola oil
- 8 corn tortillas (6-inch)
- FOR THE FILLING, SIMMER:
- 10 oz. cooked shredded beef (such as Lloyd’s Woodfire)
- 1 cup low-sodium beef broth
- 1 Tbsp. ground cumin
- 2 tsp. each granulated garlic and onion powder
- 1/2 tsp. kosher salt
- Sour cream, shredded iceberg lettuce, diced tomatoes, shredded Cheddar