Lorik's profile page
Recipes
Fried Biscuits
By lorik
Drop biscuits in hot oil for 2 to 3 minutes per side until golden brown
- 1 (12-ounce) can biscuits
- 3 to 4 cups vegetable oil, for deep frying
Barbecued Chicken Thighs
By lorik
The seasoned chicken thighs need to sit for 1 hour before grilling
- 2 tablespoons packed brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon pepper
- 1 teaspoon white pepper
- 3/4 teaspoon granulated garlic
- 4 pounds bone-in chicken thighs, trimmed
- 1 (13 by 9-inch) disposable aluminum roasting pan
- 1/2 cup plus 2 tablespoons bottled barbecue sauce
- 1/2 cup chicken broth
- 7 garlic cloves (6 sliced thin, 1 minced)
- 3 tablespoons Worcestershire sauce
- 3 tablespoons hot sauce
- 2 tablespoons apple jelly
- 1 1/2 cups wood chips
Buttered Carrots with Shallots and Tarragon
By lorik
Cut carrots as evenly as possible
- 3 tablespoons unsalted butter
- 2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices
- 2 peeled, thinly sliced shallots
- Salt and pepper
- 1 tablespoon finely chopped fresh tarragon
Rosemary-Salted Standing Rib Roast
By lorik
Remove the beef from the refrigerator about 30 minutes before roasting
- 1 4 -rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher
- 3 cloves garlic, thinly sliced
- Kosher salt
- 1 tablespoon black peppercorns
- 3 sprigs rosemary, leaves stripped (about 1/3 cup leaves)
- 2 bay leaves
- 3 tablespoons extra-virgin olive oil
Alice Waters' Baked Goat Cheese & Spring Greens Salad
By lorik
You'll need to prepare this the day before you plan on serving to allow the goat cheese to marinate in the herbs an...
- 12 ounces fresh, mild goat cheese (such as Haystack's Boulder Chèvre)
- Leaves from 4 sprigs thyme, chopped
- Leaves from 1 small sprig rosemary, chopped
- 1 1/2 cups extra-virgin olive oil
- 1 cup panko
- 1/2 baguette loaf, cut into eight 1/4-inch-thick slices
- 1 teaspoon sherry vinegar
- 1/2 teaspoon coarse Kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 tablespoons walnut or extra-virgin olive oil
- 1/2 pound baby lettuces or salad mix, washed and dried
- 1/2 cup toasted walnuts, coarsely chopped
Baked Meringues
By lorik
When you make lemon curd or crème brûlée, you save the leftover egg whites for meringues right? Egg whites keep,...
- From Food 52
Ssamjang
By lorik
In a bowl, combine all of the ingredients
- 3/4 cup red miso
- 3/4 cup gochujang
- 3 tablespoons sugar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 3 scallions, thinly sliced
- 1 jalapeño—stemmed, seeded and minced
- 1 shallot, minced
Green Bistro Salad
By lorik
For the vinaigrette, whisk together 3 Tbsp
- FOR THE VINAIGRETTE, WHISK:
- 3 Tbsp. each extra-virgin olive oil and white wine vinegar
- 2 Tbsp. minced shallots
- 1 tsp. Dijon mustard
- Salt and black pepper to taste
- FOR THE SALAD, BEAT:
- 1 egg
- 1/2 cup each fresh bread crumbs and finely chopped walnuts
- 1 log goat cheese, sliced into 12 rounds (10.5 oz.)
- 3 Tbsp. olive oil
- TOSS:
- 3 cups each watercress, chopped curly endive, and thinly sliced
- radicchio
- 1 red-skinned Anjou pear, cored and thinly sliced
- 1/2 cup chopped walnuts, toasted
- Honey
Polenta Pizza Bites
By lorik
Preheat the broiler to high
- Eight 1/2-inch-thick slices of prepared polenta (sold in tubes)
- 1 teaspoon olive oil
- 1/2 cup low-fat jarred marinara sauce
- 1/2 cup shredded mozzarella cheese
- Other toppings if desired (chopped veggies, chicken sausage, ham cubes)
Parmesan Farrotto
By lorik
We prefer the flavor and texture of whole farro
- 1 1/2 cups whole farro
- 3 cups chicken broth
- 3 cups water
- 4 tablespoons unsalted butter
- 1/2 onion, chopped fine
- 1 garlic clove, minced
- 2 teaspoons minced fresh thyme
- Salt and pepper
- 2 ounces Parmesan, grated (1 cup)
- 2 tablespoons minced fresh parsley
- 2 teaspoons lemon juice