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Recipes
Sesame-Hoisin Glazed Flank Steak
By lorik
Serve with rice
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons Sriracha sauce
- 1 teaspoon cornstarch
- 1 (1 1/2-pound) flank steak, trimmed
- 1 tablespoon vegetable oil
- 1/4 cup chopped fresh cilantro
- 2 teaspoons toasted sesame seeds
Chicken California
By lorik
Serve over rice or mashed potatoes
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
- Salt and pepper
- 1/2 cup plus 2 tablespoons cornmeal
- 5 tablespoons olive oil
- 1 onion, chopped fine
- 3 garlic clove, minced
- 1 tablespoon chili powder
- 1 cup dry red wine
- 1 1/4 cups chicken broth
- 1 tablespoon packed brown sugar
- 1/3 cup sliced almonds, toasted
- 1/3 cup pitted green olives, chopped coarse
- 1/3 cup chopped fresh cilantro
Vegetarian Pho
By lorik
1. Scorch. Cut an onion and 2 pieces of ginger in half; the peel can stay on
- Mix Ins:
- 1 onion, sliced in half
- 2 1" pieces of ginger, each piece cut in half
- 6 cups of water
- 1 Tbsp fennel seed
- 1 Tbsp coriander seed
- 1 Tbsp black peppercorns
- 1/2 tsp cardamom pods
- 3 star anise pods
- 2-3 cinnamon sticks
- Pinch of salt
- Noodles: cooked rice noodles or soba (cook your noodles beforehand -- cooking them in the broth will make the broth murky and starchy)
- Chopped raw vegetables: bok choy, kale, spinach, broccoli, asparagus, mung bean sprouts, mushrooms, snap peas, or whatever you have lying around
- Protein: tofu, shelled edamame, or -- for the non-vegetarian route -- cooked chicken or turkey or very thinly sliced raw beef
- Garnish: lime, cilantro, basil, mint, Sriracha, soy sauce, hoisin sauce, green onions, or crispy fried shallots
Roasted Butternut with Herb Oil and Goat Cheese
By lorik
Preheat oven to 425°. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes
- 1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- 1/4 cup finely chopped parsley
- 1 tablespoon finely chopped marjoram or oregano
- 1 1/2 teaspoons red wine vinegar, divided
- Kosher salt, freshly ground pepper
- 3 ounces fresh goat cheese
Garlic Pork Loin Roast with White Wine Pan Sauce
By lorik
This pork roast and pan sauce is sure to be a hit at your next gathering
- FOR THE PORK, CUT:
- 1 boneless pork loin roast (2 1/2–3 lb.)
- 3 –4 cloves garlic, thinly sliced
- Salt and black pepper
- 1 Tbsp. each olive oil and unsalted butter
- FOR THE SAUCE, HEAT:
- 3 Tbsp. all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup dry white wine
Spanish Baked Rice with Chorizo and Chickpeas
By lorik
Heat oven to 400° F. Heat olive oil over medium heat in a wide, ovenproof braiser or cazuela with at least a 3 1...
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- Kosher salt
- 8 ounces chorizo, chopped into 1/2-inch cubes (fully-cooked Spanish or smoked, Spanish-style chorizo)
- 1 whole head of garlic, rinsed but not peeled
- 1/2 cup currants (raisins can be substituted)
- 1 15-ounce can of diced tomatoes, including juice
- 1 1/2 teaspoons paprika (smoked or regular)
- 1 16-ounce can of chickpeas, drained and rinsed
- 2 1/4 cups Arborio rice (or Carnaroli rice or Spanish paella rice)
- 5 cups chicken stock (ideally homemade; unsalted or reduced sodium if purchasing)
Pati's Dulce de Leche Caramel Cinnamon Chocolate Pecan Pie
By lorik
To prepare the crust: Place the flour, salt, sugar and diced cold butter in a food processor
- For the crust:
- 1 1/4 cups all-purpose flour plus more to work the dough
- Pinch of kosher or sea salt
- 1 teaspoon granulated sugar
- 1 stick (or 1/2 cup) cold unsalted butter, diced
- 1/4 cup cold water
- For the filling:
- 3 eggs
- 1 cup Coronado® Dulce de Leche Caramel Cinnamon
- 1/2 cup dark brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher or sea salt
- 2 cups (or 8 ounces) pecan halves coarsely chopped
- 2 ounces (or 1/3 cup) chopped bittersweet chocolate
Buffalo Chicken Sliders
By lorik
For the sliders, combine onion powder, granulated garlic, and celery salt; sprinkle over chicken
- FOR THE SLIDERS, COMBINE:
- 2 tsp. onion powder
- 2 tsp. granulated garlic
- 1 tsp. celery salt
- 3 lb. boneless, skinless chicken thighs
- 2 lb. boneless, skinless chicken breasts
- 2 Tbsp. olive oil
- SWEAT:
- 1 cup diced onions
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 Tbsp. unsalted butter
- 1/2 cup low-sodium chicken broth
- 1 cup hot sauce (such as Frank's), divided
- MELT:
- 4 Tbsp. unsalted butter
- Salt and black pepper to taste
- 40 cocktail buns, halved
- FOR THE SLAW, PROCESS:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1 tsp. white wine vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- TOSS:
- 6 cups thinly sliced celery
- 1/4 cup chopped fresh parsley
Pecan Streusel Pumpkin Cake
By lorik
Preheat oven to 350°. Coat a 9×13-inch baking pan with nonstick spray
- FOR THE STREUSEL, COMBINE:
- 2 cups pecan pieces
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1 stick unsalted butter, melted (8 Tbsp.)
- FOR THE CAKE, WHISK:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. each ground cinnamon, baking soda, and table salt
- 1/2 tsp. freshly grated nutmeg
- WHISK:
- 1 can pumpkin purée (15 oz.)
- 4 eggs
- 1 cup canola oil
- Whipped cream (optional)
Melting Potatoes
By lorik
Use potatoes at least 1½ inches in diameter
- 3 pounds Yukon Gold potatoes, peeled
- 6 tablespoons unsalted butter, melted
- 1 tablespoon minced fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups chicken broth
- 2 garlic cloves, lightly crushed and peeled