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Recipes
Twice-Baked Potatoes with Bacon and Eggs
By lorik
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper
- 4 large russet potatoes
- 6 slices bacon
- 1/4 cup milk, warmed
- 1 cup shredded cheddar cheese (about 4 ounces)
- 2 scallions, thinly sliced, plus more for topping
- 1 tablespoon chopped fresh parsley
- Kosher salt and freshly ground pepper
- 4 large eggs
30 Minute Pan Roasted Sausage and Potatoes
By lorik
Serves 4 Heat the oven to 450°F
- 1 1/2 pounds baby red potatoes (about 2 inches in diameter)
- 3 tablespoons olive oil
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
- 12 to 16 ounces cooked chicken sausages, such as chicken apple, cut into 2-inch pieces
- 1 tablespoon coarsely chopped fresh parsley (optional)
Herbed Feta and Steak Sandwich
By lorik
To make a marinade for the steak, in a bowl that's just a bit larger than the steak, whisk together the Dijon ...
- 2 tablespoons Dijon or coarse, sharp mustard
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil, divided
- 4 cloves garlic, smashed but not chopped
- 2 teaspoons reduced sodium soy sauce
- 1 1/2 pounds flank steak
- 1/2 cup feta, crumbled
- 3 tablespoons plain yogurt
- 2 sprigs dill fronds, coarsely chopped
- 3 or 4 chives, finely chopped (optional)
- 3 loosely-packed tablespoons coarsely chopped Italian parsley leaves
- 1 tablespoon capers, lightly chopped, plus more to taste
- Honey, to taste (optional)
- Four 6- to 8-inch slices of a standard baguette or a sourdough roll, sliced lengthwise
- Stoneground mustard, to taste
- 1 handful lettuce leaves or arugula
- 8 slices ripe tomato
- Salt and freshly ground pepper, to taste
Polenta with Sausage Gravy
By lorik
To make the sausages and gravy, prick the sausages once each with a fork and place in a large saucepan with 2 table...
- For the Polenta:
- 4 hot or sweet Italian sausage links (about 1 1⁄4 lb.)
- 3 garlic cloves, thinly sliced
- 1 small yellow onion, chopped
- 1 ⁄4 tsp. kosher salt, plus more as needed
- 1 ⁄8 tsp. freshly ground black pepper
- 1 large can (28-oz.) whole peeled tomatoes, cut or torn into small chunks, juices reserved
- 1 small can (8-oz.) tomato purée (sauce)
- 3 ⁄4 lb. cornmeal
- 2 tsp. kosher salt, or more to taste
- 3 tbsp. grated Romano cheese, or more to taste, for serving
Mini Meatball Heroes
By lorik
Sandwiches: To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend
- Meatballs:
- 1 small onion, grated
- 1/4 cup chopped fresh Italian parsley leaves
- 1 large egg
- 3 tablespoons ketchup
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup grated Parmesan
- 1/4 cup dried Italian-style bread crumbs
- 6 ounces ground beef
- 6 ounces ground veal
- 6 ounces ground pork
- 1/3 cup extra-virgin olive oil
- Marinara sauce, recipe follows or 26-ounce jar, store-purchased
- For Sandwiches:
- 12 (3 to 3 1/2-inch diameter) Italian rolls, split, warm
- 1/3 cup freshly grated Parmesan
- 3 ounces sliced provolone
- For Marinara:
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
Peri Peri Grilled Chicken
By lorik
This recipe requires refrigerating the spice paste-coated chicken for at least 6 hours or up to 24 hours prior to c...
- 4 — 10 arbol chiles, stemmed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons salt
- 8 garlic cloves, peeled
- 2 tablespoons tomato paste
- 1 shallot, chopped
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1 tablespoon five-spice powder
- 2 teaspoons grated lemon zest plus 1/4 cup juice (2 lemons)
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 3 bay leaves, crushed
- 6 pounds bone-in chicken pieces (breasts, thighs, and/or drumsticks), trimmed
- 1/2 cup dry-roasted peanuts, chopped fine
- 1 (13 by 9-inch) disposable aluminum pan (if using charcoal) or 2 (9-inch) disposable aluminum pie plates (if using gas)
- Lemon wedges
Tri-Tip Steak with Grilled Scallion, Ginger and Cilantro Relish
By lorik
Light a grill. On a baking sheet, rub the steak and whole scallions with the 2 tablespoons of oil; season with salt...
- One 1 1/2-pounds tri-tip steak
- 18 large scallions, 2 thinly sliced
- 2 tablespoons canola oil, plus more for brushing
- Kosher salt
- Pepper
- 1 cup chopped cilantro
- 2 red Thai chiles, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons finely grated peeled fresh ginger, plus more for garnish
Tender Juicy Grilled Burgers
By lorik
This recipe requires freezing the meat twice, for a total of 65 to 80 minutes, before grilling
- Grilled Scallion Topping:
- 1 1/2 pounds sirloin steak tips, trimmed and cut into 1/2-inch chunks
- 4 tablespoons unsalted butter, cut into 1/4-inch pieces
- Kosher salt and pepper
- 1 (13 by 9-inch) disposable aluminum pan (if using charcoal)
- 4 hamburger buns
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons buttermilk
- 1 tablespoon cider vinegar
- 1 tablespoon minced fresh chives
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sugar
- Salt and pepper
- 20 scallions
- 2 tablespoons vegetable oil
Tempeh Parmesan Sandwich
By lorik
Arrange a rack in the top third of the oven and heat to broil
- 4 ounces tempeh
- 1 tablespoon tomato paste
- 1/4 teaspoon dried oregano
- Salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 French or submarine sandwich roll
- 2 tablespoons marinara sauce
- 1 tablespoon shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Fried Eggs with Chorizo and Fried Potatoes
By lorik
1. Bring a large pot of water to a boil and season with salt
- Kosher salt, to taste
- 2 large (1/2 pound) russet potatoes—peeled, halved and thinly sliced
- 1 cup olive oil
- 3 ounces dry-cured chorizo, julienned
- 4 eggs