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Recipes
Zesty Ranch Dip
By lorik
Pulse 2 teaspoons each fresh thyme, oregano and marjoram, 2 stalks chopped celery, 1 chopped carrot, 3 roughly chop...
- 2 tsp each fresh thyme, oregano and marjoram, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 3 scallions, roughly chopped
- 1/2 jalapeno, seeded
- 1 garlic clove
- 1/2 lemon, juiced
- 8 ounces low fat cottage cheese and fat free plain Greek yogurt
- 1/2 tsp each kosher salt and pepper
- Assorted veggies for dipping
Fiona's Green Chicken
By lorik
Make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Alepp...
- Serves 4 to 6
- 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
- 1 cup packed cilantro leaves and stems
- 1 1/4 cups packed basil leaves
- 1/4 cup packed mint leaves
- 4 tablespoons fish sauce, like Red Boat
- 3 peeled garlic cloves
- Zest of 1 lime
- Plenty ground black pepper
- 1 teaspoon Aleppo pepper
- 2 tablespoons apple juice (or 1 teaspoon maple syrup if you’re not on a Whole30)
- Kosher salt
- 3 pounds chicken drumsticks or thighs
- Lime wedges
Kalbi Ribs and Grilled Corn with Kalbi Butter
By lorik
In a food processor, puree the vinegar with the olive oil, sambal, fish sauce and garlic
- Variation from Food 52:
- 3/4 cup malt vinegar
- 1/3 cup extra-virgin olive oil
- 3 tablespoons sambal oelek
- 2 tablespoons Asian fish sauce
- 3 garlic cloves
- 4 pounds flanken-style beef short ribs (sliced 1/3 inch thick across the bones)
- 1 stick unsalted butter, softened
- 4 ears of corn, shucked and cut crosswise into thirds
- Salt
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup rice wine vinegar
- 1/2 cup sesame oil
- 1/4 cup packed dark brown sugar
- 2 tablespoons garlic paste
- 1 tablespoon grated fresh ginger
- 1/4 cup minced scallions
- 1 teaspoon red pepper flakes
- 5 pounds kalbi-style short-ribs
Korean Rice Bowl (Dolsot Bibimbap)
By lorik
For a quick dinner, prepare the pickles, chile sauce, and vegetables a day ahead (warm the vegetables to room tempe...
- Pickles:
- 1 cup cider vinegar
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
- 4 ounces (2 cups) bean sprouts
- Chile Sauce:
- 1/4 cup gochujang
- 3 tablespoons water
- 2 tablespoons toasted sesame oil
- 1 teaspoon sugar
- Rice:
- 2 1/2 cups short-grain white rice (unrinsed)
- 2 1/2 cups water
- 3/4 teaspoon salt
- Vegetables:
- 1/2 cup water
- 3 scallions, minced
- 3 tablespoons soy sauce
- 3 garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 3 carrots, peeled and shredded (2 cups)
- 8 ounces shiitake mushrooms, stemmed, caps sliced thin
- 1 (10-ounce) bag curly-leaf spinach, stemmed and chopped coarse
- Bibimbap:
- 2 tablespoons plus 2 teaspoons vegetable oil
- 1 tablespoon toasted sesame oil
- 4 large eggs
Grilled Curmin Rubbed Flank with Mexican Street Corn
By lorik
1. Combine cumin, 1 tablespoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon chili powder in bowl
- 1 tablespoon ground cumin
- Kosher salt and pepper
- 3/4 teaspoon chili powder
- 1/4 cup mayonnaise
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice, plus lime wedges for serving
- 1 garlic clove, minced
- 1 (1 1/2- to 2-pound) flank steak, 1 inch thick, trimmed
- 4 ears corn, husks and silk removed
Winter Mostarda
By lorik
Make the mostarda: Whisk sugar, vinegar, ground mustard, mustard seeds, cinnamon, and 2 cups water in a 4-qt
- 1 1⁄3 cups sugar
- 1 ⁄2 cup cider vinegar
- 3 tbsp. ground mustard
- 3 tbsp. yellow mustard seeds
- 1 1⁄2 tsp. ground cinnamon
- 1 cup fresh or frozen cranberries
- 1 ⁄4 cup dried cherries
- 1 ⁄4 cup dried currants
- 2 firm pears, peeled, seeded, and cut into 1⁄2" pieces
- 1 (2"-piece) ginger, peeled and minced
- Finely grated zest of 1 orange grated zest of 1 orange
Chef John's Rustic Italian Corn Bread
By lorik
Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl
- 1 cup warm water
- 1/2 cup bread flour
- 1 (.25 ounce) package active dry yeast
- 1/8 teaspoon white sugar
- 1/2 cup cornmeal
- 2 1/2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 2 cups bread flour, or as needed
- 1 tablespoon cornmeal, or as needed
Austrian Potato Salad
By lorik
The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender
- 2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
- 1 cup low-sodium chicken broth
- 1 cup water
- Table salt
- 1 tablespoon sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup vegetable oil
- 1 small red onion , chopped fine (about 3/4 cup)
- 6 cornichons , minced (about 2 tablespoons) (see note)
- 2 tablespoons minced fresh chives
- Ground black pepper
Mini Corn Dogs
By lorik
Prepare corn muffin mix according to package directions
- Food Network
Chef John's Tarragon Aioli
By lorik
Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until ...
- 2 cloves garlic, sliced
- 1 pinch kosher salt
- 1 tablespoon chopped fresh tarragon
- 1/2 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1 pinch cayenne pepper, or to taste