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Recipes
Roasted Potatoes with Green Sauce
By lorik
Preheat oven to 220 °C (430º F)
- For the potatoes:
- 600 grams Kipfler or fingerling potatoes
- 1 drizzle extra-virgin olive oil
- Salt and freshly cracked pepper, to taste
- For the green sauce:
- 1 handful cilantro
- 1 cup peas
- 1 anchovy fillet
- 1 tablespoon Dijon mustard
- 1 teaspoon grated horseradish
- Juice of 1/2 lemon
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Southwestern Layered Rice
By lorik
Preheat oven to 425 degrees F
- 2 cups sour cream
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 scallions (green onions), chopped
- 1/2 cup bacon bits, chopped (see Option)
- 3 cups (12 ounces) shredded Cheddar cheese
- 3 cups cooked rice, divided
Bacon Quiche Tarts
By lorik
Preheat oven to 375 degrees F (190 degrees C)
- 5 slices bacon
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons milk
- 2 eggs
- 1/2 cup shredded Swiss cheese
- 2 tablespoons chopped green onion
- 1 (10 ounce) can refrigerated flaky biscuit dough
Chef Anne's All-Purpose Pasta Dough
By lorik
Recipe courtesy of Anne Burrell Put the flour on a clean dry work surface
- Variation from Fine Cooking:
- 1 pound all-purpose flour
- 4 whole eggs, plus 1 yolk
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1 to 2 tablespoons water or more if needed
- Serves 4
- 3-1/4 to 3-1/2 cups all-purpose flour
- 4 large eggs, at room temperature
Easy Grill-Roasted Butterflied Chicken
By lorik
Threading two wooden skewers through the breasts and drumsticks keeps the chicken intact during cooking
- Red Chimichurri:
- 1 (4-pound) whole chicken, giblets discarded
- 2 (12-inch) wooden skewers
- 1 tablespoon packed light brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 1/4 cup minced fresh parsley
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 shallot, minced
- 1 1/2 teaspoons paprika
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- Whisk all ingredients together in bowl. Let stand at room temperature for at least 30 minutes to allow flavors to blend. Whisk to recombine before serving.
Angel Food Cake
By lorik
Do not use all-purpose flour
- 1 cup plus 2 tablespoons cake flour (4 1/2 ounces) (see note)
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar (12 1/4 ounces)
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
Juicy Lucy Burgers
By lorik
Mix bread, milk, garlic powder, salt and pepper together in medium bowl
- 1 ½ lb 85% lean ground beef
- ½” thick slice of American cheese
- 2 Slices White Bread
- ¼ Cup milk
- 1 tsp garlic powder
- ¾ teaspoon salt
- ½ teaspoon ground pepper
Steak Rub
By lorik
Mix ingredients together and store in air tight container
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp brown sugar
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Bang Bang Turkey
By lorik
Nigella Lawson
- FOR THE BANG BANG SAUCE:
- 2 tablespoons peanut oil
- 2 teaspoons sesame oil
- 3 tablespoons smooth peanut butter
- 2 tablespoons Chinese chili-bean sauce
- 1 tablespoon superfine sugar
- 1 tablespoon soy sauce
- 1 1/2 tablespoons Chinese black vinegar
- FOR ASSEMBLY:
- 6 cups finely shredded lettuce
- 1/2 cup chopped fresh cilantro leaves
- 1/2 cup chopped fresh mint leaves
- 3 cups cold shredded turkey
- 1 scallion, halved crosswise and julienned
- 1 small cucumber, peeled, seeded and julienned
Pimenton Roasted Cauliflower
By lorik
1. Remove leaves and ribs from cauliflower, and if fresh and tasty looking, chop up roughly and set aside for later
- 1 head cauliflower, about 2 1/4 pounds, including any good ribs and leaves
- 5 cloves garlic, peeled and cut in half the long way
- 1 teaspoon kosher or sea salt
- 1 teaspoon freshly ground pepper, to taste
- 1 tablespoon Pimenton de la Vera (I use dulce)
- 1 teaspoon freshly toasted and ground cumin seed
- 1/4 cup good quality extra virgin olive oil
- 1 yellow onion, cut in 1-inch wedges
- 2 medium carrots, grated (large grate)
- 2 ounces Spanish chorizo, cut into small pieces.
- 1/3 cup pine nuts, toasted in a dry pan
- 1/3 cup chopped fresh parsley
- 1/2 - 1 fresh lemon