Lorik's profile page
Recipes
Slow Cooker Guinness Beef Stew
By lorik
Make sure to buy large chunks of stew meat
- 4 pounds boneless beef chuck stew meat
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 4 cups low-sodium chicken broth
- 1 1/2 cups Guinness Draught
- 1 tablespoon light brown sugar
- 1 teaspoon dried thyme
- 1 ounce bittersweet chocolate, chopped
- 2 bay leaves
- 5 carrots, peeled and cut into 1-inch chunks
- 1 pound parsnips, peeled and cut into 1-inch chunks
- 1 1/2 pounds baby red potatoes, scrubbed
- 1/4 cup all-purpose flour
- 2 tablespoons minced fresh parsley leaves
Cheese Lover's Pasta Roll Ups
By lorik
HEAT oven to 375ºF. MIX first 5 ingredients until blended
- 1 egg, beaten
- 1 container (15 oz.) Ricotta Cheese
- 2 cups Shredded Italian Three Cheese Blend
- 4 green onions, chopped
- 1 Tbsp. Italian seasoning
- 1 jar (24 oz.) spaghetti sauce, divided
- 16 lasagna noodles, cooked
- 1/4 cup Grated Parmesan Cheese
Beef Sopes
By lorik
Makes 4 servings (12 sopes) Total time: 45 minutes So the sopes hold the fillings, pinch the edges of the dough di...
- WHISK:
- 2 cups masa harina
- 3/4 tsp. each kosher salt and baking powder
- 1 1/2 cups hot water
- Vegetable oil
- SAUTÉ:
- 8 oz. ground chuck
- 1/4 cup minced onion
- 1/2 tsp. each chili powder, ground cumin, kosher salt, and minced fresh garlic
- 1/4 tsp. ground coriander
- HEAT:
- 1 1/4 cups canned refried beans
- GARNISH:
- Shredded iceberg lettuce, sliced black olives, seeded and diced tomatoes, diced
- pickled jalapeños, and crumbled queso fresco
Shahi Paneer
By lorik
1. Heat the oil in a large skillet over medium heat
- 2 tablespoons cooking oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Kashmiri red chili powder
- 4 tomatoes, pureed
- 1/2 pound paneer, cubed
- 1/4 cup water
- 1 teaspoon white sugar
- salt to taste
- 1/4 cup cream
- 2 tablespoons chopped fresh cilantro
Pecan Stuffed Pork Chops with Mashed Sweet Potatoes
By lorik
1. Using paring knife, cut 2-inch opening in side of each chop and create pocket
- 4 (6- to 8-ounce) boneless pork chop, 3/4 to 1 inch thick, trimmed
- 1/2 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese
- 1/4 cup pecans, toasted and chopped fine
- Salt and pepper
- 3 tablespoons unsalted butter
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 1/2 cups water
- 1/4 cup heavy cream
- 1/8 teaspoon cayenne pepper
- 2 tablespoons minced fresh chives
Fried Herb Salsa Verde
By lorik
Pour vegetable oil into a small saucepan to come 2" up sides and heat over medium
- Vegetable oil (for frying; about 1 cup)
- 1 cup sage leaves
- 1/2 cup rosemary leaves
- Kosher salt
- 1/2 cup finely chopped parsley
- 1 garlic clove, finely grated
- 1/2 cup olive oil
- 2 teaspoons red wine vinegar
- Freshly ground black pepper
Baked Shells with Gorgonzola and Chicken
By lorik
Preheat oven to 350°. Coat a 9×13-inch baking dish with nonstick spray
- COOK:
- 1 lb. dry medium pasta shells
- SAUTÉ:
- 2 boneless, skinless chicken breasts, seasoned with salt and black pepper (8 oz. each)
- 5 Tbsp. olive oil, divided
- WHISK IN:
- 2 Tbsp. all-purpose flour
- 2 Tbsp. minced fresh garlic
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 10 oz. Gorgonzola, crumbled
- 2 sprigs fresh rosemary
- COMBINE:
- 1 cup fresh bread crumbs
- 1/4 cup grated Parmesan
- 2 Tbsp. chopped fresh parsley
- 1 tsp. minced lemon zest
Fish and Chips
By lorik
Ask your fishmonger to remove the thin tail portions of the fish
- Variation from Tasting Table:
- 3 pounds russet potatoes (about 4 large potatoes), peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries )
- 3 quarts peanut oil (or canola oil), plus 1/4 additional cup
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon ground black pepper
- Table salt
- 1 teaspoon baking powder
- 1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces
- 1 1/2 cups beer (12 ounces), cold
- For the Tartar Sauce:
- 3/4 cup mayonnaise
- 2 tablespoons minced parsley
- 2 tablespoons minced cornichons
- 2 tablespoons minced capers
- 1 tablespoon malt vinegar
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground pepper, to taste
- For the Fish & Chips:
- Vegetable oil, for frying
- 4 medium (3 pounds) russet potatoes, cut into 1/2-inch batons and rinsed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt, plus more to taste
- 1 1/2 cups dark beer
- 2 pounds cod fillets, cut into 5-by-1-inch strips
- Tartar sauce, for serving
- Lemon wedges, for serving
- Malt vinegar, for serving
Grilled Peanut Tofu
By lorik
1. Drain tofu, wrap in a layer of paper towels, and press for at least 15 minutes
- Two 12-ounce packages extra firm tofu
- 2 cloves garlic
- 1/4 cup soy sauce
- 3 tablespoons peanut butter (smooth works best if making by hand, otherwise chunky is fine)
- 2 tablespoons honey
- 1 tablespoon dry sherry
- 1 tablespoon peanut oil
- Chili garlic sauce (I use the one from the sriracha company). Start with 1/4 teaspoon and add to taste.
- 1 handful cilantro
- Sugar snap peas, onions, asparagus, peppers, or any other vegetable you have on hand
Roasted Garlic & Walnut Crostini with Apple and Thyme
By lorik
These tasty little bites are perfect as appetizers and work equally as well as a decorative and delicious garnish o...
- BRUSH:
- 12 slices French baguette, 1/4-inch thick
- 2 Tbsp. olive oil, divided
- Salt and black pepper
- PURÉE:
- 2 bulbs garlic, roasted
- 1/4 cup walnuts, toasted
- 1 tsp. packed fresh thyme
- 1/4 tsp. cider vinegar
- TOSS:
- 3/4 cup finely diced sweet-tart apple (such as Honeycrisp)
- 1 Tbsp. dry vermouth
- Fresh thyme