Lorik's profile page
Recipes
Tiger Butter
By lorik
Combine white chocolate and peanut butter in a microwave-safe 2-quart bowl
- 16 (1-ounce) white chocolate baking squares, finely chopped
- 3/4 cup creamy peanut butter
- 2 cups (12 ounces) semisweet chocolate chips
Summer Jambalaya with Chicken and Spicy Sausage
By lorik
In a large enameled cast-iron casserole, heat the olive oil until shimmering
- 3 tablespoons pure olive oil
- One 4-pound chicken, cut into 8 pieces
- Salt and freshly ground pepper
- 1/2 pound andouille sausage or spicy kielbasa, sliced 1/2-inch thick
- 1 Vidalia or other sweet onion, finely chopped
- 1 poblano chile or jalapeño, seeded and finely chopped
- 1 medium celery rib, finely chopped
- 3/4 cup fresh corn kernels
- 1 teaspoon paprika
- 1/4 pound chanterelles or oyster mushrooms, stemmed and thickly sliced
- 1/2 teaspoon dried oregano, crumbled
- 1 1/2 cups medium-grain rice, such as Valencia, Arborio or Carnaroli
- 3 cups chicken stock or canned low-sodium broth
- Hot sauce, for serving
Prosciuttio and Goat Cheese Roulades
By lorik
Mix goat cheese, parsley, and garlic together in a small bowl until well blended
- 8 ounces mild goat cheese
- 2 tablespoons minced fresh parsley leaves
- 1 small clove garlic, minced
- 4 ounces prosciutto, thinly sliced into 12 slices, then halved to form 24 strips, each about 3 inches by 1 1/2 inches
- 1 tablespoon olive oil
- 1 tablespoon lemon juice from 1 small lemon
- Ground black pepper
White Bean Dips
By lorik
Serve this dip with slices of toasted baguette or tortilla chips, or use it as a spread for sandwiches
- 1 (15-ounce) can cannellini beans, rinsed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
- 2 teaspoons lemon juice
- 1 teaspoon minced fresh rosemary
- 1 small garlic clove, minced
- Salt and pepper
- Pinch cayenne pepper
Sweet Corn Subji with Paneer and Cashew Nuts
By lorik
1. Heat oil in a large skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1/2 cup cashews
- 1 or 2 green chile peppers, (according to your favorite spice level), chopped
- 1 large onion, chopped
- 2/3 cup corn kernels
- 1/2 cup paneer, cubed
- 1 pinch salt to taste
- 1 pinch white sugar
- 1 cup chopped fresh cilantro
Slow-Cooker Cuban Sandwiches
By lorik
Prepare the pork: Mix the olive oil, 1 tablespoon salt, 1 teaspoon pepper, the cumin, oregano, red pepper flakes, g...
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 3 to 4 cloves garlic, minced
- Juice of 1 lime
- Juice of 1 small orange
- 3 to 3 1/2 pounds boneless pork shoulder,
- skin removed
- 1 24 -inch sub roll or two 12-inch soft Italian sub rolls
- Yellow mustard, for serving
- 8 ounces honey ham, thinly sliced
- 8 ounces Swiss cheese, thickly sliced
- 1 cup sliced dill pickles
- 1 red onion, thinly sliced
Dan Leader's 4-Hour Baguette
By lorik
Makes 3 baguettes Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes
- 1 1/2 cups (12 ounces) tap water, heated to 115° F
- 1 teaspoon (1/8 ounce) active dry yeast
- 3 1/4 cups (14 2/3 ounces) all-purpose flour
- 3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)
- Canola oil, for greasing bowl
- 1/2 cup ice cubes
Savory Parmesan French Toast
By lorik
Serve with Hollandaise, Bacon Jam or Tomato Chutney
- Hollandaise:
- Serves 2 to 4
- Neutral cooking oil, such as canola or peanut oil, for frying
- 4 large eggs
- 1/2 cup whole or 2% milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan, plus more for serving
- 1/2 teaspoon dry mustard powder, or more to taste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon hot sauce, such as Tabasco
- Freshly ground black pepper, to taste
- 1 large garlic clove, peeled and crushed
- 6 slices good-quality bread, cut 3/4- to 1-inch thick
- Freshly minced herbs, such as chives or flat-leaf parsley, for garnish
- 3 egg yolks
- 1/4 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 1 dash hot sauce
- 1/2 cup butter
Harvest Salad with Gorgonzola, Bacon and Concord Grapes
By lorik
Preheat the oven to 325°
- 6 slices of thick-cut applewood-smoked bacon
- 1/2 cup hazelnuts
- 1 tablespoon hazelnut or canola oil
- Kosher salt
- Pepper
- 1/4 cup sherry vinegar
- 1/4 cup minced shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 cup extra-virgin olive oil
- Light green leaves from 2 small heads of Bibb lettuce
- 1/2 cup Concord grapes, halved and seeded
- 4 ounces Gorgonzola dolce, crumbled
- Snipped chives, for garnish
The Food Lab's Ultra-Smashed Cheeseburgers
By lorik
1.Prepare burger bun by laying toppings on the bottom bun
- 1 soft hamburger roll, buttered and toasted
- Condiments and toppings as desired, such as mayonnaise, mustard, shredded lettuce, onions, tomatoes, or pickles (or nothing—the burger's that good)
- 4 ounces good quality, freshly ground beef chuck, divided into two 2-ounce balls
- Kosher salt and freshly ground black pepper
- 1 slice good melting cheese, such as American