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Recipes
Avery Island Grilled Wings
By lorik
Whisk the soy sauce, mustard, water, TABASCO® Sauce, garlic, ginger, and herbs together in a bowl
- 1/2 1/2 1/2 cup TABASCO® Original Red Sauce
- 1 1 1 cup soy sauce
- 1/2 1/2 1/2 cup Dijon mustard
- 1/2 1/2 1/2 cup water
- 1/4 1/4 1/4 cup chopped garlic
- 1/4 1/4 1/4 cup peeled and chopped fresh ginger
- 2 2 2 tablespoons chopped fresh Italian flat-leaf parsley
- 2 2 2 teaspoons chopped fresh thyme
- 2 2 2 teaspoons chopped fresh sage
- 2 2 2 teaspoons chopped fresh rosemary
- 18 18 24 whole, large chicken wings, or 24 small wings
Easy Sauces for Grain Bowls
By lorik
The secret to a good grain bowl is the sauce! Each of these 5 easy sauces includes about six ingredients and can be...
- ORANGE TAHINI SAUCE:
- 1/2 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons water
- Zest and juice of 1 orange
- 2 tablespoons honey
- 1 clove garlic
- Salt and pepper, to taste
- SPICY SRIRACHA PEANUT SAUCE:
- 1/2 cup peanut butter (creamy or chunky)
- 1 teaspoon sesame oil
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 to 2 tablespoons Sriracha
- MEDITERRANEAN OLIVE SAUCE:
- 1 cup pitted olives
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1/4 cup fresh parsley leaves
- 2 cloves garlic
- 1/4 teaspoon red pepper flakes
- HOISIN GINGER SAUCE:
- 1/2 cup hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 1/2 tablespoons fresh ginger, chopped
- 2 cloves garlic
- HERBED GOAT CHEESE SAUCE:
- 4 ounces goat cheese, softened
- 1 tablespoon olive oil
- 2 tablespoons water
- 1/4 cup fresh herbs, chopped (any combination of chives, parsley, basil, and mint)
- Salt and fresh ground pepper, to taste
Steak Quesadillas with Guasacaca Sauce and Pickled Radishes
By lorik
Recipe from the Tasting Table Test Kitchen
- For Quesadillas:
- 1/2 pound beef tenderloin, halved lengthwise into 2 long pieces
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 small, ripe avocados--halved, pitted and roughly chopped
- 1/2 small white onion, roughly chopped
- 1 small poblano chile or 1/2 small green bell pepper, roughly chopped
- 1/2 cup fresh cilantro
- 1 small jalapeño, roughly chopped
- 1 garlic clove, roughly chopped
- 3 tablespoons distilled white vinegar
- Juice of 1 lime
- 1/4 cup canola oil
- Four 8-inch flour tortillas
- 2 cups shredded good-quality melting cheese, such as Monterey Jack or Oaxaca
- 2 tablespoons adobo sauce from a can of chipotle chiles in adobo, or your favorite hot sauce
- For Radishes:
- 1 cup white wine vinegar
- 1 cup water
- 3 garlic cloves, thinly sliced
- 1 tablespoon kosher salt
- 2 teaspoons granulated sugar
- 8 medium radishes (preferably breakfast radishes), quartered lengthwise
- 1/2 small red onion, thinly sliced crosswise
- 8 tarragon leaves
Bacon Rillettes
By lorik
This delicious condiment is filled with the awesome flavors of savory bacon, sage, bay leaves, a kick from rye whis...
- 1 pound slab bacon
- 1/4 carrot, diced
- 1/4 onion, peeled and diced
- 1/2 stalk celery, diced
- 1 clove garlic, peeled and crushed
- 1/2 cup rye whiskey
- Generous 2 teaspoons tomato paste
- 8 cups chicken stock
- 3/4 teaspoon fresh thyme leaves
- 1 sage leaf
- 1 small bay leaf
- 1 stick butter, softened and cut into 1-inch pieces
- salt and black pepper to taste
Chicken Mole Poblano
By lorik
1. Toast anchos and chipotle in 12‑inch skillet over medium heat, stirring frequently, until fragrant, 2 to 6 min...
- 2 dried ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces (1/2 cup)
- 1/2 dried chipotle chile, stemmed, seeded, and torn into 1/2-inch pieces scant tablespoon)
- 3 tablespoons vegetable oil
- 1 onion, chopped fine
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 ounce bittersweet, semisweet, or Mexican chocolate, chopped coarse
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/4 cup raisins
- 1/4 cup almond butter
- 2 tablespoons sesame seeds, toasted, plus extra for garnish
- Salt and pepper
- Sugar
- 3 1/2 pounds bone-in chicken pieces, (split breasts, legs, and/or thighs), skin removed, trimmed
Dr. Pepper Chipotle BBQ Sauce
By lorik
Sweat onion and garlic in oil in a medium saucepan over medium heat, 5-7 minutes
- 1 cup diced onion
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 can (12 oz) plus 3/4 cup reserved (2 1/4 Cups total) Dr. Pepper
- 1 bottle (12 oz) Heinz Chili Sauce
- 1 cup Cherry preserves
- 1/3 cup cider vinegar
- 1/4 cup packed light brown sugar
- 3 Tbsp molasses
- 3 Tbsp Worcestershire sauce
- 2 Tbsp fresh lemon juice
- 2 Tbsp minced chipotle in adobo sauce
- salt and pepper to taste
Blueberry Cornbread
By lorik
Preheat oven to 400. Spray a 10 inch cast iron skillet or a 10 x 2 round cake pan with non stick cooking spray
- For Streusel:
- 1/2 cup AP Flour
- 1/2 cup brown sugar
- 1/3 cup yellow cornmeal
- 6 Tbsp unsalted butter, sliced
- 1/4 tsp table salt
- Zest of 1 lemon
- For Cornbread:
- 1 1/3 cup AP Flour
- 1 1/2 cup granulated sugar
- 1 cup yellow cornmeal
- 1 Tbsp baking powder
- 1 tsp table salt
- 3/4 cup milk
- 2/3 cup buttermilk
- 4 eggs, beaten
- 1 stick unsalted butter, melted (8 Tbsp)
- 1/4 cup vegetable oil
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Sour cream or Crème Fraiche
Carmelized Onion & Blue Cheese Quiche
By lorik
For the Onions, heat 1 Tbsp butter with oil in large saute pan over medium high
- For the onions, heat:
- 1 Tbsp unsalted butter
- 1 Tbsp Olive oil
- 4 cups thinly sliced onions
- 1 sprig each fresh thyme and rosemary
- Salt and pepper to taste
- For the crust, combine:
- 2 cups all purpose flour, divided
- 1 tsp kosher salt
- 1 1/2 sticks cold unsalted butter, cubed (12 Tbsp)
- 4 oz cream cheese, cubed
- 2-4 Tbsp ice water
- For the custard, blend:
- 1 3/4 cups each whole milk and heavy cream
- 6 eggs
- 1 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/3 cup blue cheese crumbles
- Serve with Arugula Salad (Recipe follows)
Vinegar Slaw Dressing
By lorik
Bring ingredients to a boil, cool and pour over slaw
- 6 tablespoons vegetable oil
- ½ cup cider vinegar
- ½ cup sugar
- 1 tablespoon Dijon mustard
Chicken Vindaloo
By lorik
Do not substitute chicken breasts
- 3 pounds boneless, skinless chicken thigh, trimmed and cut into 1 1/2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 3 onions, chopped fine
- 8 garlic cloves, minced
- 1 tablespoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons red wine vinegar
- 1 tablespoon mustard seeds
- 2 bay leaves
- 1 teaspoon sugar
- 1/4 cup minced fresh cilantro