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Recipes
Pork Saltimbocca with Peas
By lorik
Preheat the broiler. Season the pork with salt
- 4 boneless center-cut pork chops (1/2 inch thick; 5 ounces each)
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1/2 cup all-purpose flour
- 1 large shallot, finely chopped
- 8 fresh sage leaves
- 1/2 cup dry white wine
- 1 1/4 cups low-sodium chicken broth
- 5 thin slices prosciutto (about 3 ounces), 1 slice chopped
- 1 cup grated fontina cheese (about 2 ounces)
- 1/4 cup grated parmesan cheese
- 1 10 -ounce package frozen peas
Alabama BBQ Chicken
By lorik
To hold the wood chips, you will need a small disposable aluminum tray
- White BBQ Sauce:
- 3/4 cup mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- Chicken:
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 whole chickens (3 1/2- to 4-pound), patted dry and split, (see photos)
- 2 cups hickory wood chips
- Vegetable oil for grill grate
Maple-Walnut Cream Pie
By lorik
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine
- For the crust:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons cold vegetable shortening
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 tablespoon apple cider vinegar
- For the filling:
- 3/4 cup finely chopped walnuts
- 1 1/4 teaspoons unflavored gelatin powder
- 1/2 cup pure maple syrup (preferably grade B)
- 1/4 cup granulated sugar
- 2 cups cold heavy cream
- 2 large eggs
- 1/4 teaspoon maple extract
- 1/4 cup confectioners' sugar
Beef & Noodles with Chive Mashed Potatoes
By lorik
Choosing a steak seasoning can be tricky since there are endless options
- SEASON:
- 1 boneless beef chuck roast (2 lb.), trimmed
- 1 Tbsp. steak seasoning (such as Spice Islands)
- 1/2 tsp. each kosher salt and black pepper
- 2 Tbsp. vegetable oil
- DEGLAZE:
- 1/2 cup dry red wine
- 1 onion, diced
- 1 Tbsp. minced fresh garlic
- 3 sprigs fresh thyme
- 1 fresh bay leaf
- ADD:
- 4 cups low-sodium beef broth
- 1 Tbsp. Worcestershire sauce
- 12 oz. frozen egg noodles (such as Reames)
- MELT:
- 2 Tbsp. unsalted butter 8 oz. button mushrooms, sliced
- 1/2 cup heavy cream
- Chopped fresh chives
Three Cup Chicken for Two
By lorik
We prefer the flavor of Thai basil in this recipe, but you can substitute Italian basil, if desired
- 3 3 3 tablespoons soy sauce
- 3 3 3 tablespoons Shaoxing wine or dry sherry
- 1 1/2 1 1/2 1/2 teaspoons packed brown sugar
- 12 12 2-inch ounces boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
- 1 1/2 1 1/2 1/2 tablespoons vegetable oil
- 1 1 piece 1 (1-inch) piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds
- 6 6 6 garlic cloves, peeled and halved lengthwise
- 1/4 1/4—1 1/4—1 teaspoon red pepper flakes
- 3 3 3 scallions, white and green parts separated and sliced thin on bias
- 1 1/2 1 1/2 1/2 teaspoons water
- 1/2 1/2 1/2 teaspoon cornstarch
- 1/2 1/2 1/2 cup Thai basil leaves, large leaves sliced in half lengthwise
- 1 1/2 1 1/2 1/2 teaspoons toasted sesame oil
Chicago Thin-Crust Pizza
By lorik
Makes 2 12" pizzas Using cold water keeps the dough from overheating in the food processor
- Pizza:
- Pizza:
- Pizza:
- 2 1/2 2 1/2 1/2 cups (12 1/2 ounces) all-purpose flour
- 2 1/2 2 1/2 1/2 cups (12 1/2 ounces) all-purpose flour
- 2 1/2 2 1/2 1/2 cups (12 1/2 ounces) all-purpose flour
- 2 2 2 teaspoons sugar
- 2 2 2 teaspoons sugar
- 2 2 2 teaspoons sugar
- 1 1/2 1 1/2 1/2 teaspoons instant or rapid-rise yeast
- 1 1/2 1 1/2 1/2 teaspoons instant or rapid-rise yeast
- 1 1/2 1 1/2 1/2 teaspoons instant or rapid-rise yeast
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 3/4 3/4 2 cup plus 2 tablespoons cold water
- 3/4 3/4 2 cup plus 2 tablespoons cold water
- 3/4 3/4 2 cup plus 2 tablespoons cold water
- 2 2 2 tablespoons extra-virgin olive oil
- 2 2 2 tablespoons extra-virgin olive oil
- 2 2 2 tablespoons extra-virgin olive oil
- Cornmeal
- Cornmeal
- Cornmeal
- 12 12 12 ounces sweet Italian sausage, casings removed
- 12 12 12 ounces sweet Italian sausage, casings removed
- 12 12 12 ounces sweet Italian sausage, casings removed
- 12 12 12 ounces whole-milk mozzarella cheese, shredded (3 cups)
- 12 12 12 ounces whole-milk mozzarella cheese, shredded (3 cups)
- 12 12 12 ounces whole-milk mozzarella cheese, shredded (3 cups)
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon dried oregano
- Sauce:
- Sauce:
- Sauce:
- 1 1 can 1 (8-ounce) can tomato sauce
- 1 1 can 1 (8-ounce) can tomato sauce
- 1 1 can 1 (8-ounce) can tomato sauce
- 1 1 1 tablespoon tomato paste
- 1 1 1 tablespoon tomato paste
- 1 1 1 tablespoon tomato paste
- 2 2 2 teaspoons sugar
- 2 2 2 teaspoons sugar
- 2 2 2 teaspoons sugar
- 1/2 1/2 1/2 teaspoon Italian seasoning
- 1/2 1/2 1/2 teaspoon Italian seasoning
- 1/2 1/2 1/2 teaspoon Italian seasoning
- 1/2 1/2 1/2 teaspoon fennel seeds
- 1/2 1/2 1/2 teaspoon fennel seeds
- 1/2 1/2 1/2 teaspoon fennel seeds
Japanese Miso Ramen Noodle
By lorik
For the broth, use pork-based or vegetable broth
- Variation from Saveur:
- 4 eggs
- 10 oz (285 g) dried ramen noodles
- 1/2 cup (200 g) fresh or canned bamboo shoots, sliced
- 1/2 cup (170 g) fresh or canned corn kernels, drained
- 1/3 cup (80 g) defrosted frozen or fresh spinach
- 8 cups (2 liters) store-bought or homemade pork or vegetable broth
- 2 teaspoons instant dashi granules
- 1 tablespoon soy sauce, or to taste
- 4 tablespoons fresh miso paste
- 1 cup (100 g) fresh bean sprouts
- 1 stalk green onion (scallions), finely chopped
- 4 teaspoons chili oil (optional)
- 9 cups chicken ramen broth, divided
- 2 boneless, skinless chicken breasts (about 14 oz.)
- 1 ⁄2 lb. mung bean sprouts
- 2 green onions
- 20 oz. fresh ramen noodles (recommended: Sun Noodle
- 1 7-minute egg, sliced in half
- 2 green onions, green parts only, sliced thinly at an angle. Reserve the white bottoms to make fennel oil.
- Fennel oil, for garnish
- Fennel Oil:
- 1 cup vegetable oil
- 1 piece green fennel stalk with fronts attached (2 oz.)
- 4 pieces star anise
- Green onion trimmings from above
- 2 cloves garlic
- Put all ingredients in a small saucepan. Simmer over very low heat for 1 hour. Remove from heat and cool completely before straining.
Crackle Cookies
By lorik
In a large bowl, beat sugar, oil, chocolate, and vanilla until blended
- 1/2 cup sugar
- 2 Tbsp canola oil
- 1 oz unsweetened chocolate, melted and cooled
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup AP flour
- 1/2 to 3/4 tsp baking powder
- 1/8 tsp salt
- Confectioners' sugar
Minute Steak Stacks with Herbed Anchovy Butter
By lorik
In a skillet, combine the anchovies, shallot and vinegar
- 2 tablespoons chopped anchovy fillets in oil, drained
- 1 shallot, minced
- 2 tablespoons red wine vinegar
- 1 stick unsalted butter, at room temperature
- 1/4 cup equal parts chopped parsley, tarragon and chives
- 1/2 teaspoon coarsely ground pepper
- 2 tablespoons canola oil
- 12 to 16 ounces top round—sliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness
- Montreal steak spice, for seasoning (see Note)
Corn Fritters with Salsa
By lorik
In a large bowl, mix flour, cornmeal, baking powder, sugar and salt; set aside
- 1/2 cup flour
- 1/2 cup yellow corn meal
- 1 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon sea salt
- 3 large large eggs
- 2/3 cup milk
- 1/4 cup butter, melted
- 2 cups whole kernel corn, fresh or if frozen; rinsed and drained
- 3 green onions, chopped
- 1/4 cup vegetable oil, plus more for frying
- 2 cups fresh salsa