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Recipes
ATK Steak Tacos
By lorik
For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the ma...
- Herb Paste:
- 1/2 cup packed fresh cilantro leaves
- 3 medium garlic cloves, roughly chopped
- 3 medium scallions, roughly chopped (about 1/3 cup)
- 1 medium jalapeño chile, stemmed and roughly chopped (see note)
- 1/2 teaspoon ground cumin
- 1/4 cup vegetable oil
- 1 tablespoon fresh lime juice
- Steak:
- 1 flank steak (1 1/2 to 1 3/4 pounds), trimmed of excess fat and cut lengthwise (into long thin strips) into 4 equal pieces
- 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Tacos:
- 12 (6-inch) corn tortillas, warmed (hold over gas flame briefly)
- Fresh cilantro leaves
- Minced white or red onion
- Lime wedges
Japanese Beef Curry
By lorik
Melt 1 tablespoon butter in a large pot over medium-high heat
- 4 tablespoons unsalted butter
- 1 large turnip, peeled and cut into small cubes
- 2 Yukon gold potatoes (about 12 ounces), cut into small cubes
- 1 red onion, chopped
- Kosher salt
- 3 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 2 cups low-sodium chicken broth
- 1 cup frozen peas and carrots
- 1 teaspoon sugar
- Freshly ground pepper
- 1 12 -ounce flank steak
- Cooked white or brown rice, for serving (optional)
Bibb Lettuce Salad with Yogurt-Dijon Dressing
By lorik
Use a slightly firm pear for this salad; very ripe pears will fall apart
- 1/4 cup extra-virgin olive oil
- 1 small shallot, minced
- 2 tablespoons plain yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- Salt and pepper
- 1 head Bibb lettuce (8 ounces), leaves separated and torn
- 4 radishes, trimmed and sliced thin
- 1 Bosc pear, halved, cored, and sliced thin
- 1/2 cup walnuts, toasted and chopped coarse
- 3 scallions, sliced thin on bias
Anytime Meatball Sandwiches
By lorik
Sauce: Heat the olive oil in a large straight-sided saute pan over medium heat
- Tomato Sauce:
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1 1 onion, chopped
- 3 3 3 garlic cloves, minced
- 2 2 2 tablespoons tomato paste
- 1 1 1 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon dried marjoram or basil
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 28-ounce 28-ounce can One 28-ounce can crushed tomatoes
- 1/2 1/2 1/2 teaspoon fine sea salt
- 1/8 1/8 1/8 teaspoon black pepper
- Meatballs:
- 1/2 1/2 1/2 cup breadcrumbs
- 1/4 1/4 1/4 cup milk
- 1 1 1 egg
- 2 2 2 garlic cloves, minced
- 1 1 1 teaspoon fine sea salt
- 1/4 1/4 1/4 teaspoon black pepper
- 1/2 1/2 1/2 cup finely grated parmesan
- 1/4 1/4 1/4 cup chopped Italian parsley, optional
- 1 1 80 pound ground beef, 80 percent lean
- 4 4 4 ciabatta rolls, split
- 4 4 4 slices fontina cheese
Sweet and Spicy Pork Tenderloin
By lorik
1. Adjust oven rack to middle position and heat oven to 450 degrees
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 (12- to 16-ounce) pork tenderloins, trimmed
- 1 tablespoon vegetable oil
- 1/4 cup ketchup
- 2 teaspoons cider vinegar
- 1 1/2 teaspoons sugar
Cheese Blintzes
By lorik
Whisk flour, 2 tbsp. sugar, and the salt in a bowl; set aside
- Variation:
- 1 cup flour
- 3 1⁄2 tbsp. sugar
- 1 ⁄2 tsp. kosher salt
- 1 1⁄4 cups milk
- 3 tbsp. canola oil
- 1 3⁄4 tsp. vanilla extract
- 4 eggs, plus 1 yolk
- 1 lb. farmers' cheese, at room temperature
- 6 oz. small curd cottage cheese
- 3 tbsp. cream cheese, softened
- 1 ⁄2 tsp. grated lemon zest
- Applesauce, for serving (optional)
- Blintz Soufflee:
- 1 cup flour
- 1 cup sugar
- 1 ⁄2 tsp. kosher salt
- 1 1⁄4 cups milk
- 1 tbsp. canola oil
- 1 3⁄4 tsp. vanilla extract
- 10 eggs, plus 1 yolk
- 1 lb. farmer's cheese, at room temperature
- 6 oz. small curd cottage cheese
- 3 tbsp. cream cheese, softened
- 1 ⁄2 tsp. grated lemon zest
- 1 1⁄2 cups sour cream
- 1 ⁄4 cup fresh orange juice
Crunchy Black Bean Tacos
By lorik
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika
- Toppings:
- Serves 3 to 4, or makes 8 tacos
- 2 cups cooked black beans
- 1/2 cup minced red onion
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- Pinch of salt
- 4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
- 2 tablespoons vegetable or canola oil
- 8 corn tortillas
- Avocado
- Hot sauce
- Salsa
- Sour cream
Smoky Tomato Sauce
By lorik
This is an all purpose sauce that picks up a smoky flavor and aroma from the wood chips
- 2 cups hickory wood chips, soaked 30 minutes, drained
- 1 1/2 lb globe tomatoes, halved crosswise, seeded
- 1 onion, sliced into 1/2 inch thick rounds
- 2 Tbsp olive oil
- 1/4 cup low sodium chicken broth
- 1 Tbsp minced garlic
- 1 Tbsp tomato paste
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1 Tbsp minced fresh basil
- 1 tsp red wine vinegar
- black pepper to taste
Basic Burgers for Grilling
By lorik
Place ground beef in a large bowl
- 1 1/2 lbs 85% lean ground chuck
- 2 slices of white bread
- 1/4 cup milk
- 1/4 cup minced onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons worcestershire sauce
Roasted Balsamic Glazed Mushrooms
By lorik
Buy mushrooms with caps about 1½ inches in diameter; use any smaller mushrooms whole
- 4 pounds white mushrooms, trimmed and halved
- 1 tablespoon salt
- 3 tablespoons olive oil
- 3/4 cup balsamic vinegar
- 3 garlic cloves, minced
- 1 teaspoon packed brown sugar
- 3/4 teaspoon pepper
- 2 tablespoons unsalted butter, cut into 4 pieces
- 1 teaspoon minced fresh thyme