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Recipes
Cornmeal-Cheddar-Chipotle Waffles with Fried Eggs and Chorizo
By lorik
Make the waffles: In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda
- For the Waffles:
- 4-1/2 4-1/2 4-1/2 oz. (1 cup) unbleached all-purpose flour
- 1 1 1 cup cornmeal (fine or medium grind)
- 1 1 1 Tbs. granulated sugar
- 2 2 2 tsp. baking powder
- 1/2 1/2 1/2 tsp. fine sea salt
- 1/4 1/4 1/4 tsp. baking soda
- 6 6 2-1/2 oz. sharp Cheddar cheese, coarsely grated (about 2-1/2 cups)
- 1-3/4 1-3/4 1-3/4 cups buttermilk
- 2 2 2 large eggs
- 1 1 1 Tbs. seeded and minced canned chipotle in adobo
- 3 3 3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
- 4 4 4 scallions, thinly sliced
- For Eggs and Chorizo:
- 12 12 12 oz. Mexican chorizo, casings removed
- 1 1 1 Tbs. olive oil
- 4 4 4 large eggs
- Kosher salt and freshly ground black pepper
- Sliced scallions for garnish (optional)
Sesame Crusted Cutlets with Vietnamese Caramel Sauce
By lorik
This recipe will work with either pork tenderloin or boneless skinless chicken breasts
- FOR THE PORK, POUND:
- 12 oz. pork tenderloin (or boneless, skinless chicken breasts),
- trimmed and cut into four 3-oz. pieces
- Salt and black pepper
- COMBINE:
- 1 1/2 cups panko bread crumbs
- 2 Tbsp. sesame seeds
- 2 eggs
- 1/4 cup all-purpose flour
- 2 Tbsp. vegetable oil
- FOR THE SAUCE, HEAT:
- 1/2 cup sugar
- COMBINE:
- 1/4 cup rice vinegar
- 2 Tbsp. each fresh lemon juice and low-sodium soy sauce
- 1 Tbsp. fish sauce
- ADD:
- 2 Tbsp. sliced shallots
- 1 Tbsp. each minced fresh garlic and ginger
- 1 Tbsp. seeded and chopped
- serrano chili
Chicken Quesadillas with Chipotle Crema & Pico de Gallo
By lorik
Make the chipotle crema: Pour the contents of the chipotles can into a blender
- For Chipootle Crema:
- 7-oz. can chipotles in adobo
- 3/4 cup Mexican crema or sour cream
- Kosher salt
- For the Filling:
- 4 cups shredded cooked chicken
- 1 cup grated Monterey Jack
- 1 cup grated Mexican melting cheese, such as queso quesadilla, Chihuahua, or Oaxaca
- 1/2 cup crumbled Cotija cheese or queso anejo
- 1 recipe Pico de Gallo
- Salt and freshly ground black pepper to taste
- For Assembling:
- Twelve 8-inch flour tortillas
- 2-2/3 cups thinly sliced romaine lettuce (from 1 small head, quartered lengthwise)
Pati's Swiss Chicken Enchiladas
By lorik
In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, sa...
- 1 1/2 pounds tomatillos husked, scrubbed and rinsed, and quartered
- 2 garlic cloves peeled
- 1/2 cup coarsely chopped white onion
- 1 to 2 serrano chiles, stemmed, seeding optional
- 1 1/2 cups coarsely chopped cilantro, leaves and upper part of stems
- 1 teaspoon kosher or sea salt or to taste
- 1/4 cup water
- 1 tablespoon canola or safflower oil
- 1 cup chicken broth, or vegetable broth, or water, homemade or store-bought
- 1 cup Mexican style cream Latin-style cream or heavy cream, divided
- 12 Corn tortillas
- 3 cups shredded cooked chicken
- 3 cups Oaxaca or Muenster cheese, grated
German Soft Pretzel Sticks
By lorik
In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved
- 1/2 cup light brown sugar
- Water
- 2 envelopes active dry yeast
- 1/4 cup vegetable oil
- 5 3/4 cups all-purpose flour, plus more for kneading
- 3/4 cup baking soda
- 1 large egg beaten with 1 tablespoon of water
- Flaky salt, such as Maldon
- Yellow mustard, for serving
Art Smith's Goat Cheese Drop Biscuits
By lorik
This recipe is by Oprah's former chef who now owns Table Fifty-Two, a restaurant in Chicago
- 2 cups self-rising flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons cold butter
- 4 tablespoons goat cheese
- 1 cup buttermilk
- extra butter, to grease pan and top biscuits
- 1/4 cup grated parmesan cheese
Grilled Fish Tacos
By lorik
Mahi-mahi, tuna, and halibut fillets are all suitable substitutes for the swordfish, but to ensure the best results...
- ATK:
- 3 tablespoons vegetable oil
- 1 tablespoon ancho chile powder
- 2 teaspoons chipotle chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 garlic cloves, minced
- Salt
- 2 tablespoons tomato paste
- 1/2 cup orange juice
- 6 tablespoons lime juice (3 limes)
- 2 pounds skinless swordfish steaks, 1 inch thick, cut lengthwise into 1-inch-wide strips
- 1 pineapple, peeled, quartered lengthwise, cored, and each quarter halved lengthwise
- 1 jalapeño chile
- 18 (6-inch) corn tortillas
- 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
- 2 tablespoons minced fresh cilantro, plus extra for serving
- 1/2 head iceberg lettuce (4 1/2 ounces), cored and thinly sliced
- 1 avocado, halved, pitted, and sliced thin
- Lime wedges
- Variation from Allrecipes:
- 1/4 cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1 1/2 teaspoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon seafood seasoning, such as Old Bay™
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce, or to taste
- 1 pound tilapia fillets, cut into chunks
- Dressing:
- 1 (8 ounce) container light sour cream
- 1/2 cup adobo sauce from chipotle peppers
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon seafood seasoning, such as Old Bay™
- salt and pepper to taste
- Toppings:
- 1 (10 ounce) package tortillas
- 3 ripe tomatoes, seeded and diced
- 1 bunch cilantro, chopped
- 1 small head cabbage, cored and shredded
- 2 limes, cut in wedges
Upgrade Your Burgers
By lorik
Each blend makes 4 patties
- Ham & Cheese Burger:
- 1/2 lb Deli-sliced smoked ham, finely chopped in a food processor
- 3/4 cup shredded cheddar cheese
- 1 lb ground beef chuck
- Lamb Burgers:
- 1/2 lb ground lamb
- 1 lb ground beef chuck
- Barbecue Burgers:
- 1/2 lb barbecue brisket (finely chopped)
- 1 lb ground beef chuck
- Spicy Burgers:
- 1/2 lb fresh chorizo, casings removed
- 1 lb ground beef chuck
- Lean Burgers:
- 1/2 lb ground turkey
- 1 lb lean ground beef sirloin
- Pastrami Burger:
- 1/2 lb deli-sliced pastrami, finely chopped in a food processor
- 1 lb ground beef chuck
- Bacon Burgers:
- 1/2 lb thick sliced bacon, pureed until smooth in a food processor
- 1 lb ground beef chuck
- Andouille Burgers:
- 1/2 lb cooked andouille sausage, sliced then finely chopped in a food processor
- 1 lb ground beef chuck
Roasted Cauliflower Tacos
By lorik
Make the pickled red cabbage: Place the vinegar, water, sugar, and salt in a medium saucepan
- For the pickled red cabbage:
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/4 small head red cabbage, cored and shredded
- For the cauliflower:
- 1 medium head cauliflower (about 2 1/2 pounds)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon unsalted garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the tacos:
- 2 medium avocados, halved and pitted
- 1/2 cup plain Greek yogurt
- 1/2 cup chopped fresh cilantro, divided
- Finely grated zest of 1/2 medium lime
- Juice of 1/2 medium lime
- 8 to 12 small corn tortillas, warmed
Pappardelle with Smoked Butter
By lorik
In a food processor, pulse the flour with 1 teaspoon of salt
- 2 1/3 cups all-purpose flour
- Kosher salt
- 3 large eggs, lightly beaten
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons smoked butter, at room temperature (see Note), or 2 tablespoons of unsalted butter
- 3/4 cup warm chicken stock
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fennel fronds (optional)
- 2 tablespoons chopped parsley
- 2 tablespoons minced chives
- Freshly ground pepper Extra-virgin olive oil, for drizzling
- Pinch of tandoori masala or curry powder