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Recipes
Balsamic Steaks with Strawberry & Gorgonzola
By lorik
Season filets with salt and pepper
- SEASON:
- 1 1/2 lb. beef tenderloin, trimmed and cut into six 4-oz. filets
- Salt and black pepper
- HEAT:
- 1 Tbsp. olive oil
- ADD:
- 1 cup balsamic vinegar
- 2 Tbsp. strawberry jam
- 1 cup sliced fresh strawberries
- 6 Tbsp. crumbled Gorgonzola cheese
- 2 Tbsp. minced fresh basil
Chicken Banh Mi
By lorik
Shred the carrots on the large holes of a box grater
- 2 carrots, peeled and shredded
- 1/2 cucumber, peeled, halved lengthwise, seeded, and sliced thin
- 1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes)
- 1/4 cup fish sauce
- 3 tablespoons packed dark brown sugar
- 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- 1/2 cup mayonnaise
- 5 teaspoons Sriracha sauce
- 4 (8-inch) sub rolls, split lengthwise and toasted
- 1/2 cup fresh cilantro leaves
Pork and Chive Dumplings
By lorik
Recipe from the Tasting Table Test Kitchen
- For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup black vinegar
- 1 tablespoon sesame oil
- 2 teaspoons toasted white sesame seeds
- For the Dumplings:
- 1 pound ground pork
- 1 cup finely chopped garlic chives
- 2 teaspoon minced garlic
- 1 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon grated ginger
- 1 teaspoon freshly ground black pepper
- Thirty 3 1/2-inch round dumpling wrappers (see note above)
- Canola oil, for frying
Top-Notch Waffles with Savory Variations
By lorik
Whisk 2 cups flour, 1/4 cup confectioners' sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon bak...
- 2 cups flour
- 1/4 cup confectioners' sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 1/2 cups milk
- 1 1/2 sticks butter, melted and cooled
- 2 eggs
Cook's Illustrated One-Hour Pizza
By lorik
For the best results, weigh your ingredients
- Dough:
- 1 1/3 1 1/3 1/3 cups (7 1/3 ounces) bread flour
- 1/2 1/2 1/2 cup (3 ounces) semolina flour
- 2 2 2 teaspoons instant or rapid-rise yeast
- 2 2 2 teaspoons sugar
- 1/2 1/2 2 cup plus 2 tablespoons (5 ounces warm water (115 degrees)
- 1/4 1/4 1/4 cup (2 ounces) mild lager
- 2 2 2 teaspoons distilled white vinegar
- 1 1/2 1 1/2 1/2 teaspoons extra-virgin olive oil
- 1 1 1 teaspoon salt
- Vegetable oil spray
- all-purpose flour
- Sauce:
- 1 1 can 1 (28-ounce) can whole peeled tomatoes, drained
- 1 1 1 tablespoon extra-virgin olive oil
- 3 3 3 anchovy fillets, rinsed and patted dry (optional)
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon sugar
- 1/4 1/4 1/4 teaspoon pepper
- 1/8 1/8 1/8 teaspoon red pepper flakes
- Pizza:
- 1 1 1 ounce Parmesan cheese, grated fine (1/2 cup)
- 6 6 1/2 ounces whole-milk mozzarella, shredded (1 1/2 cups)
Cucumbers in Sour Cream
By lorik
Peel cucumbers and slice thin
- 3 medium sized cucumbers
- 1/2 cup sour cream
- 2 Tbsp cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
Pork Gyros
By lorik
Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch
- 2 1/2 2 1/2 1/2 pounds pork shoulder
- 2 of 2 lemons
- 1/4 1/4 1 cup plus 1 tablespoon extra-virgin olive oil
- 8 8 8 cloves garlic, peeled and minced
- 1 1 1 medium-size tomato
- 2 2 2 medium-size yellow onions, peeled
- 1 1 1 tablespoon plus 1 teaspoon smoked or sweet paprika
- 1 1 1 tablespoon kosher salt
- 2 2 2 teaspoons freshly ground black pepper
- 1 1/2 1 1/2 5 tablespoons fresh oregano leaves, approximately 5 sprigs
Mediterranean Tri-Tip Steak
By lorik
Rinse the steak* and it pat down with paper towels until no visible moisture remains; sprinkle with salt and peppe...
- serves 2 to 4
- 1 pound California tri-tip steak, also known as a Santa Maria or California tri-tip
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 1 fat garlic clove, minced
- 1 tablespoon finely chopped mint
Red Onions Stuffed with Rice
By lorik
Preheat oven to 400 degrees
- 1 1 1 cup Arborio rice
- 1 1 1 cup Arborio rice
- 1 1 1 cup Arborio rice
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 6 6 6 medium red onions
- 6 6 6 medium red onions
- 6 6 6 medium red onions
- 6 6 6 tablespoons extra-virgin olive oil
- 6 6 6 tablespoons extra-virgin olive oil
- 6 6 6 tablespoons extra-virgin olive oil
- 4 4 4 ounces ham, diced
- 4 4 4 ounces ham, diced
- 4 4 4 ounces ham, diced
- 1 1 1 cup diced roasted red bell peppers
- 1 1 1 cup diced roasted red bell peppers
- 1 1 1 cup diced roasted red bell peppers
- 1/2 1/2 1/2 cup grated Grana Padano
- 1/2 1/2 1/2 cup grated Grana Padano
- 1/2 1/2 1/2 cup grated Grana Padano
- 1/4 1/4 1/4 cup chopped fresh Italian parsley
- 1/4 1/4 1/4 cup chopped fresh Italian parsley
- 1/4 1/4 1/4 cup chopped fresh Italian parsley
- 1 1 1 large egg, beaten
- 1 1 1 large egg, beaten
- 1 1 1 large egg, beaten
- 1 1 148) cup chicken stock (page 148)
- 1 1 148) cup chicken stock (page 148)
- 1 1 148) cup chicken stock (page 148)
- 1/2 1/2 1/2 cup dry white wine
- 1/2 1/2 1/2 cup dry white wine
- 1/2 1/2 1/2 cup dry white wine
- 4 4 4 tablespoons unsalted butter, cut into bits
- 4 4 4 tablespoons unsalted butter, cut into bits
- 4 4 4 tablespoons unsalted butter, cut into bits
Sugar Steak with Bourbon
By lorik
Use a bourbon you’d be happy drinking
- Variation from Cooks Country:
- 1 flank steak (about 1 1/2 pounds)
- 1/4 cup light brown sugar
- 1/4 cup bourbon
- 1/2 teaspoon red pepper flakes
- Kosher salt
- 1 cup bourbon
- 1 cup Worcestershire sauce
- 1 shallot, minced
- 2 garlic cloves, minced
- Kosher salt and pepper
- 4 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
- 2 tablespoons vegetable oil