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Recipes
Homemade Candied Peanuts
By lorik
1. Line baking sheet with parchment paper
- 1/2 cup dry-roasted peanuts
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1/4 teaspoon salt
Fishless Sashimi
By lorik
Cut beef into very thin slices; then cut slices into bite-sized pieces
- 1 lb lean beef tenderloin, trimmed of fat
- 3 Tbsp each oyster sauce and lemon juice
- 1/4 tsp each ground red pepper (cayenne) and finely chopped onion or shallot
- Chopped parsley
Chicken and Cheese Poutine
By lorik
Preheat the oven to 425 degrees F
- Cooking spray
- 2 large egg whites
- 2 teaspoons paprika
- Kosher salt and freshly ground pepper
- 2 pounds large Yukon gold potatoes, cut into 1/4-inch-thick fries
- 1 bunch scallions, chopped
- 3 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups shredded rotisserie chicken (skin removed)
- 3/4 cup frozen peas
- 4 ounces part-skim mozzarella cheese, diced
Chinese Chili and Scallion Noodles
By lorik
Tip: Don’t walk away while heating the oil
- 12 12 12 ounces udon noodles, lo mein or spaghetti
- 5 5 5 tablespoons soy sauce
- 3 3 3 tablespoons unseasoned rice wine vinegar
- 3 3 3 tablespoons packed dark brown sugar
- 1 1 1 tablespoon toasted sesame oil
- 1/4 1/4 1/4 cup grapeseed or other neutral oil
- 5 5 5 teaspoons sesame seeds
- 1 1/4 1 1/4 1/4 teaspoons red pepper flakes
- 12 12 12 scallions, white and green parts separated and sliced thinly on the bias
- 4 4 to fried eggs, to serve (optional)
Chicken with Forty Cloves of Garlic (Clay-pot) Recipe
By lorik
Soak top and bottom of 3-1/4-quart (3
- 2 Tablespoons olive oil
- 1/2 teaspoon dried rosemary leaves, crumbled
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon crumbled dried sage leaves
- 2 Tablespoons fresh lemon juice
- 40 cloves garlic, whole, peeled (about 2 to 3 heads)
- 3 carrots, cut into 4-inch lengths, large ends halved lengthwise
- 6 baby new potatoes, scrubbed, skins on
- 1/2 pound pearl onions, blanched and peeled
- 1 whole large frying chicken (4 to 4-1/2 pounds)
- Salt and freshly ground black pepper
Pot Roast Stir-Fry
By lorik
Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper
- 8 ounces beef sirloin, thinly sliced
- 1 1/2 teaspoons cornstarch
- Kosher salt and freshly ground black pepper
- 4 ounces small red bliss potatoes, sliced into 1/8-inch-thick half-moons
- 1 cup low-sodium beef broth
- 1/2 teaspoon soy sauce
- 3 tablespoons plus 1 teaspoon vegetable oil
- 4 ounces cremini mushrooms, sliced
- 2 medium carrots, sliced into 1/8-inch coins
- 1 stalk celery, cut into 1/8-inch-thick slices
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley
- 6 ounces wide egg noodles, cooked and buttered, for serving
Crispy Buffalo Potatoes
By lorik
Preheat the oven to 450°
- 3 baking potatoes, scrubbed and cut into 1/2-inch wedges
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 3 tablespoons unsalted butter, melted
- 2 tablespoons hot sauce
- Blue cheese dressing, for serving
Conchas (Mexican Sweet Bread)
By lorik
In a large bowl, stir together the yeast and warm water
- 2 1/2 teaspoons yeast
- 1/2 cup warm water
- 1/2 cup evaporated milk
- 3/8 cup white sugar
- 1 teaspoon salt
- 1/3 cup butter or margarine, melted
- 1 egg
- 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2/3 cup white sugar
- 1/2 cup butter or margarine
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Grilled Bread with Thyme Pesto and Preserved Lemon Cream
By lorik
In a food processor, combine the spinach, thyme, pine nuts, garlic, Parmesan, and salt
- 2 cups baby spinach, cleaned and torn into small pieces
- 1/2 cup fresh thyme leaves (stems removed)
- 1/2 cup toasted pine nuts
- 3 garlic cloves, peeled and smashed
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon salt
- 1/2 cup olive oil plus more for brushing
- 1/2 cup creme fraiche
- 2 teaspoons minced preserved lemon
- 6 thick slices of good Italian country bread
Chinese Five-Spice-Crusted Duck Breasts
By lorik
Trim the visible fat and silver-skin from the flesh side of the duck
- 4 boneless duck breast halves with skin (2 to 2-1/2 lb.)
- 1-1/2 tsp. Chinese five-spice powder
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper