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Recipes
Lemon Oregano Lamb Chops
By lorik
A glass dish is best for marinating the lamb chops
- WHISK:
- WHISK:
- WHISK:
- 2 2 2 Tbsp. olive oil
- 2 2 2 Tbsp. olive oil
- 2 2 2 Tbsp. olive oil
- 2 2 2 Tbsp. fresh lemon juice
- 2 2 2 Tbsp. fresh lemon juice
- 2 2 2 Tbsp. fresh lemon juice
- 1 1 1 1/2 minced fresh oregano (or 1 1/2 tsp. dried)
- 1 1 1 1/2 minced fresh oregano (or 1 1/2 tsp. dried)
- 1 1 1 1/2 minced fresh oregano (or 1 1/2 tsp. dried)
- 1 1 1 Tbsp. minced fresh garlic
- 1 1 1 Tbsp. minced fresh garlic
- 1 1 1 Tbsp. minced fresh garlic
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- 1/2 1/2 1/2 tsp. black pepper
- 1/2 1/2 1/2 tsp. black pepper
- 1/2 1/2 1/2 tsp. black pepper
- ADD:
- ADD:
- ADD:
- 4 4 4 lamb loin chops (4–5 oz. each)
- 4 4 4 lamb loin chops (4–5 oz. each)
- 4 4 4 lamb loin chops (4–5 oz. each)
Chicken Quesadillas with Blue Cheese and Caramelized Onions
By lorik
In a bowl, toss the chicken thighs with 2 tablespoons of the olive oil, the rosemary, garlic and a generous pinch o...
- 8 skinless chicken thighs on the bone (about 4 pounds)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped rosemary
- 2 garlic cloves, minced
- Kosher salt
- 3 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 2 tablespoons chopped thyme
- 1 1/2 tablespoons sherry vinegar
- Pinch of sugar
- Freshly ground pepper
- Twelve 6-inch flour tortillas
- 4 ounces blue cheese, crumbled (1 cup)
Popcorn Granola
By lorik
Makes more than one person can eat
- 7 to 8 cups popped popcorn (from about 1/3 cup kernels)
- 1 cup raw hulled pumpkin seeds
- 1 cup sliced almonds
- 1 cup unsweetened coconut chips
- 1 1/4 cups raw pecans, left whole or very roughly chopped
- 3/4 cup pure maple syrup
- 1/2 cup extra-virgin olive oil
- 1/2 cup packed light brown sugar
Crunchy Baked Pork Chops with Prosciutto and Asiago
By lorik
his recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well
- Table salt
- 4 center-cut boneless pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
- 4 slices hearty white sandwich bread, torn into 1-inch pieces
- 1 small minced shallot (about 2 tablespoons)
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 2 tablespoons vegetable oil
- Ground black pepper
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon minced fresh thyme leaves
- 2 tablespoons minced fresh parsley leaves
- 1/4 cup unbleached all-purpose flour plus 6 tablespoons
- 3 large egg whites
- 3 tablespoons Dijon mustard
- 4 slices Asiago cheese (1/8-inch thick)
- 4 thin slices prosciutto
- Lemon wedges
Pork Pad Thai
By lorik
Cook noodles in a pot of boiling salted water according to package directions
- 8 oz dry rice noodles
- 1/3 cup each low sodium chicken broth, rice vinegar, and ketchup
- 3 Tbsp dry sherry
- 2 Tbsp each brown sugar, fish sauce, low sodium soy sauce, and chili garlic sauce
- 2 Tbsp peanut oil
- 1 lb pork tenderloin, trimmed and thinly sliced
- 2 Tbsp each minced fresh ginger and garlic
- 1 1/2 cups thinly sliced carrot strips
- 1/2 cup seeded, diced tomato
- 1 bag fresh mung bean sprouts, rinsed (8 oz)
- 1/2 cup chopped dry roasted peanuts
- 1/4 cup each bias sliced scallions and chopped cilantro
Quinoa Salad with Sugar Snap Peas, Scallions, and Mint
By lorik
In a small saucepan, bring 1 1⁄3 cups water to a boil
- 3 ⁄4 cup quinoa
- Kosher salt and freshly ground black pepper
- 1 ⁄4 cup olive oil
- 1 ⁄4 cup fresh lemon juice
- 1 garlic clove, minced
- 8 oz. sugar snap peas, thinly sliced on the bias
- 8 oz. radishes, trimmed and julienned
- 1 ⁄4 cup roughly chopped mint leaves
- 3 scallions, thinly sliced
Vietnamese Coffee Cake
By lorik
For the cake, heat the oven to 350°F with a rack in the middle position
- For the sauce:
- 160 grams (1 1/3 cups) cake flour, plus more for pan
- 42 grams (1/2 cup) cocoa powder
- 1 1/2 teaspoons Chinese five-spice powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 4 large eggs, separated
- 264 grams (1 1/3 cups) white sugar, divided
- 1/2 cup water
- 1/2 cup vegetable oil, plus more for pan
- 1 tablespoon vanilla extract
- 2 tablespoons hot water
- 2 tablespoons instant espresso powder
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons whole milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- For the topping:
- 3/4 cup heavy cream
- 1/4 cup mascarpone
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Pinch kosher salt
- Cocoa powder, to serve
Gas Char Grilled Steaks
By lorik
Mix together corn starch and salt in small bowl
- 4 1 ½” thick New York Strip Steaks
- 1 teaspoon salt
- 1 teaspoon corn starch
Mini Savory Clafoutis with Gorgonzola
By lorik
Preheat oven to 425° with rack in center position
- PURÉE:
- 1 cup each whole milk and heavy cream
- 1/2 cup cornstarch
- 1/2 cup crumbled Gorgonzola (3 oz.)
- 2 eggs
- 2 egg yolks
- 1 Tbsp. minced fresh rosemary
- 1/2 tsp. kosher salt
- 1/4 tsp. cayenne pepper
- TOP:
- Chopped toasted walnuts
- Slivered red seedless grapes
- Fresh rosemary
Pretzel for a Crowd
By lorik
Serves 8 to 10
- Dough:
- 22.80 ounces bread flour (5 1/2 cups)
- 9 grams active dry yeast (1 tablespoon)
- 11 grams kosher salt (2 1/2 teaspoons)
- 12.30 ounces warm water, 95 to 100° Fahrenheit (1 1/4 cup plus 1 tablespoon)
- 2.00 ounces unsalted butter, softened
- Finishing:
- 1.25 ounces lye
- 22 ounces boiling water (2 3/4 cup)
- 12 ounces cold water (1 1/2 cup)
- Coarse salt, for finishing (I like Maldon)