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Recipes
Grilled Potato Salad
By lorik
Use small red potatoes 1 1/2 to 2 inches in diameter
- 6 slices bacon
- 3 tablespoons red wine vinegar
- 2 tablespoons mayonnaise
- 2 teaspoons minced canned chipotle chiles in adobo sauce
- Salt and pepper
- 3 tablespoons olive oil, plus extra for brushing
- 3 pounds small red potatoes, unpeeled, halved
- 1 large onion, sliced into 1/2-inch-thick rounds
- 4 scallions, sliced thin
Chicken Fricot (Acadian Chicken Stew)
By lorik
Make the soup: Heat butter and oil in a 6-qt
- For the Soup:
- 4 tbsp. unsalted butter
- 1 tsp. olive oil
- 2 lb. boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, roughly chopped
- 1 large yellow onion, finely chopped
- 1 medium carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 6 cups chicken stock
- 4 sprigs savory
- 1 large russet potato, peeled and cut into 1" pieces
- For the Dumplings:
- 1 cup flour
- 1 tbsp. finely chopped savory
- 2 tsp. baking powder
- 1 ⁄2 tsp. kosher salt
- 1 ⁄2 cup milk
Almost-Famous Animal-Style Burgers
By lorik
Heat the vegetable oil in a large skillet over medium-low heat
- 2 tablespoons vegetable oil, plus more for brushing
- 2 large onions, finely chopped
- Kosher salt
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 2 pounds ground beef chuck (preferably 60 percent lean)
- 4 hamburger buns, split
- 1/4 cup sliced dill pickles
- 3/4 cup shredded iceberg lettuce
- 4 to 8 thin slices tomato
- Freshly ground pepper
- 1/4 cup yellow mustard
- 8 slices American cheese
Cubano Soup
By lorik
1. Heat a cast iron skillet over medium high heat
- 1 sub roll cut into 1 inch cubes
- 1 Tbsp Canola Oil
- 2 Tbsp Butter
- 1 Tbsp Mustard
- 2 Tbsp Flour
- 2 cups chicken stock
- 1 1/2 cups half and half
- 1/4 lb Swiss cheese, shredded
- 1/4 lb American cheese, shredded
- 1 1/2 cups diced ham
- Salt and Pepper
- 2 dill pickles, chopped
Five Easy Tomato Sauce Recipes
By lorik
Makes about 3 cups, enough for 1 pound of pasta
- 2 Tbsp unsalted butter
- 1/4 cup finely chopped onion
- Salt and pepper
- 1/4 tsp dried oregano
- 2 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 1/4 tsp sugar
- 2 Tbsp chopped fresh basil (dried will not work)
- 1 Tbsp extra virgin olive oil
Simple Pot Roast
By lorik
For pot roast, we recommend a chuck-eye roast
- 1 chuck-eye roast (about 3 1/2 pounds), boneless
- Salt and ground black pepper
- 2 tablespoon vegetable oil
- 1 medium onion, chopped medium
- 1 small carrot, chopped medium
- 1 small rib celery, chopped medium
- 2 medium cloves garlic, minced
- 2 teaspoons granulated sugar
- 1 cuplow-sodium chicken broth
- 1 cup low-sodium beef broth
- 1 sprig fresh thyme
- 1 1/2 cups water
- 1/4 cup dry red wine
Crispy Pork Belly Tacos with Pico de Gallo
By lorik
Braise the pork belly Preheat the oven to 250°
- Braised Pork Belly:
- One 2-pound piece of meaty pork belly
- 1 cup extra-virgin olive oil
- 1 cup melted lard or shortening
- 3 garlic cloves, crushed
- 1 white onion, coarsely chopped
- 2 morita chiles or dried chipotle chiles
- 2 teaspoons kosher salt
- For Pico de Gallo:
- 1/2 pound cherry tomatoes, finely chopped
- 4 ounces tomatillos—husked, rinsed and finely chopped (about 3/4 cup)
- 1/2 small red onion, finely chopped
- 1 chile de árbol, crumbled
- 1/4 cup Mexican beer
- 1/4 cup fresh lime juice
- Kosher salt
- For Tacos:
- 1 tablespoon canola oil
- Twelve 5-inch Corn Tortillas or fresh corn tortillas, warm
- Lime wedges, for serving
Pan de Ajo
By lorik
From Puerto Rico
- 1 French baguette or Italian loaf
- dash olive oil
- 2 garlic cloves, crushed
- 2 Tbsp butter
- dash of dried oregano
- dash of pepper
Retro Taco Bowl
By lorik
Heat olive oil in a large skillet over medium-high heat
- Chicken:
- 2 tablespoons olive oil
- 1/2 medium red onion, chopped
- 1 tablespoons chili powder
- 1 pound ground chicken
- 3/4 cups fresh or frozen corn kernels
- Kosher salt and freshly ground black pepper
- Dressing:
- 1/2 cup prepared salsa
- 1/2 cup low fat Greek yogurt
- Salad:
- 1 heart of romaine, chopped
- One 15-ounce can kidney beans, drained and rinsed
- 2 plum tomatoes, diced
- 1 cup grated pepper jack cheese
- 2 avocados, diced
- 2 cups coarsely crushed tortilla chips, for topping
Roasted Broccoli & Cauliflower with Queso Cotija Sauce
By lorik
The lime - orange juice adds a great citrus flavor and the dressing would be awesome on just about anything! I'll b...
- VEGETABLES:
- 1/2 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed orange juice
- 3 chopped chiles de arbol or 1 generous teaspoon red pepper flakes
- 1/2 cup olive oil plus more for brushing
- 1 teaspoon kosher or coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds broccoli cut into 1/4-inch vertical slices, including thick part of stem
- 2 pounds cauliflower cut into 1/4-inch vertical slices, including thick part of stem
- DRESSING:
- 1/2 cup crumbled queso cotija
- 2/3 cup Mexican crema
- 1/2 cup vegetable oil
- 2 teaspoons sherry vinegar
- 2 tablespoons water
- 1 clove garlic
- 1/2 teaspoon kosher or coarse sea salt or to taste