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Recipes
Beef Suya
By lorik
In a large bowl, combine the beef with 1 teaspoon of the salt
- 1 1/2 pounds flat-iron steak, sliced against the grain into 1/2-inch-thick strips
- 1 3/4 teaspoons kosher salt, divided
- 1/2 cup unsalted dry-roasted peanuts
- 1 tablespoon sweet paprika
- 1 tablespoon ground ginger
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons packed light brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 3 tablespoons grapeseed or other neutral oil, plus more for oiling grill grates
- 1 tablespoon lime juice, plus lime wedges, to serve
Sweet Potato Pie with Pecan Crust
By lorik
Recipe from the Tasting Table Test Kitchen
- For the Crust:
- 3 1/2 ounces pecan halves
- 6 ounces (1 1/4 cup) all-purpose flour, chilled in the freezer
- 1 teaspoon ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 8 tablespoons (1 stick) unsalted butter, kept very cold
- 2 ounces ice water
- For Filling:
- 4 small sweet potatoes (about 2 pounds)
- 2 tablespoons melted unsalted butter
- 3 large eggs
- 2 large egg yolks
- 1 cup sugar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground clove
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups whole milk
- 2 tablespoons bourbon
Pizza Poppers
By lorik
1.Preheat the oven: Preheat the oven to 500°F
- Ingredients:
- 1 ball pizza dough (about 1 pound), store-bought or homemade
- 1 cup tomato sauce, store-bought or homemade
- 2 cups shredded mozzarella cheese
- 1/2 pound cooked sausage, crumbled (optional)
- Flour for dusting
- Olive oil
- Kosher salt
- Equipment:
- Rolling pin
- Bench scraper (optional)
- Spoon
- Baking sheet
- Parchment paper
Herb Stuffed Pork Loin
By lorik
Plan ahead: The roast must be seasoned at least 1 hour or up to 24 hours in advance
- 1 (3- to 3 1/2-pound) boneless center-cut pork loin roast
- 1 tablespoon packed brown sugar
- Kosher salt and pepper
- 6 tablespoons extra-virgin olive oil
- 8 garlic cloves (3 sliced thin, 5 unpeeled)
- 2 ounces Parmesan cheese, grated (1 cup)
- 3/4 cup minced fresh parsley
- 1/2 cup chopped fresh basil
- 1/4 cup capers, minced
- 3 anchovy fillets, rinsed and minced
- 1 teaspoon grated lemon zest plus 2 teaspoons juice
- 1 shallot, peeled and halved
- 2 sprigs fresh rosemary
- 1 1/2 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 2 cups chicken broth
- 1/4 cup heavy cream
Spanish Style Potatoes
By lorik
1. Place the potatoes in a large pot and cover with cold water by 1 inch
- 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
Maple Glazed Ham
By lorik
For easy carving, look for a shank-end spiral-sliced ham
- 1 (7- to 10-pound) spiral-sliced, bone-in ham (see note)
- 1 (12-ounce) jar apple jelly
- 3/4 cup packed dark brown sugar
- 1/4 cup maple syrup
- 3 tablespoons whole-grain mustard
- 1 cinnamon stick, broken into rough pieces
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1/2 teaspoon dry mustard
Orange-Cardamom Buns
By lorik
Preheat the oven to 375 degrees F
- Rolls:
- One 8-ounce can crescent rolls
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon ground cardamom
- 1 teaspoon orange zest
- Glaze:
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon orange zest
- One 1 1/4 tablespoon orange juice
Kimchi Udon with Scallions
By lorik
Heat 2 Tbsp. butter in a large skillet over medium-high
- 5 tablespoons unsalted butter, divided
- 1 cup finely chopped kimchi, plus 1/3 cup kimchi juice
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1/2 cup low-sodium chicken broth
- 1 pound fresh or frozen udon noodles
- Kosher salt
- 4 large egg yolks, room temperature
- 3 scallions, white and pale-green parts only, thinly sliced on a diagonal
- 1 tablespoon toasted sesame seeds
Blender Hollandaise Sauce
By lorik
Put egg yolks and lemon juice in a blender
- 3 egg yolks, at room temperature
- 1 1/2 tablespoons lemon juice
- 3/4 cup butter
- 1 Tbsp hot water
- 1/2 tsp salt
- Dash of cayenne
- 1 tsp prepared mustard
Mexican Egg Tacos with Potatoes
By lorik
Position a rack in the upper third of the oven and preheat to 475 degrees F
- 8 large eggs
- 1 teaspoon chili powder
- Kosher salt
- 2 Yukon gold potatoes (about 1 pound), diced
- 1 onion, diced
- 1 poblano chile pepper, thinly sliced
- Cooking spray
- 3 plum tomatoes, diced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons jalapeno hot sauce
- 1 tablespoon unsalted butter
- 12 white corn tortillas