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Recipes
Chevre Devils
By lorik
Preheat oven to 350 degrees
- For the candied pecans:
- Makes 24 stuffed dates (easily doubled)
- 2 teaspoons Chinese five-spice powder
- 1/4- 1/2 teaspoons cayenne (depending on heat preference)
- 1/4 cup light agave
- 1 cup pecan halves
- pinches sea salt
- for the dates:
- 1 teaspoon dried thyme
- 1 teaspoon orange or tangerine zest
- 1/2 cup soft goat cheese (such as Montrachet), set in a bowl at room temperature to soften a bit
- 24 Medjool dates, pitted by making a slit down the center and removing the pit, keeping the date as intact as possible
Beef Yakitori
By lorik
In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garl...
- 1/2 cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon sesame seeds
- 2 tablespoons white sugar
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1 pound sirloin steak, cubed
- Vinegar Marinated Yakitori from Food & Wine
- 1/2 cup mirin
- 1/2 cup unseasoned rice vinegar
- 1/4 cup sake or sherry
- 2 tablespoons light brown sugar
- 2 tablespoons soy sauce
- 1 1/2 pounds boneless short ribs—sliced 1/2 inch thick, then cut into 2-inch pieces (have your butcher do this)
- 10 scallions, white and light green parts sliced crosswise into thirds
- 3/4 pound shiitake mushrooms, stemmed
- 20 bamboo skewers, soaked in water
- Rice bran oil, for brushing
- Kosher salt Pepper
- Togarashi, for serving
Richard Olney's Chicken Gratin
By lorik
Heat the oven to 400° F. Salt the chicken pieces and cook them in the butter over medium heat until nearly done an...
- For the Chicken:
- One 2 1/2- to 3 1/2-pound fryer chicken, cut up (or use all legs and thighs, or all breasts)
- Salt
- 2 tablespoons butter
- 1 large handful finely crumbled stale, but not dried, bread, crusts removed
- 1/3 cup white wine
- For the Cheese Custard:
- 3/4 cup heavy cream
- 3 egg yolks
- Salt, pepper
- 3 ounces freshly grated Gruyère
- Juice of 1/2 lemon and deglazing liquid
White Quinoa Grits with Shrimp and Mexican Grilled Corn
By lorik
Make the grits: In a medium saucepan, melt 1 tablespoon of the butter
- Quinoa Grits:
- 3 tablespoons unsalted butter
- 2 small leeks, white and light green parts only, thinly sliced
- 2 garlic cloves, minced
- 4 cups chicken stock or low-sodium broth
- 1 cup white quinoa, rinsed and drained
- Kosher salt
- Pepper
- Shrimp and Corn:
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pumpkin seeds
- 3 ears of corn, shucked
- 6 basil leaves, torn
- 1/2 cup chopped cilantro
- 1/4 cup sliced scallions
- Kosher salt
- Pepper
- 1 tablespoon unsalted butter
- 8 extra-large shrimp (1 pound), peeled and deveined, heads left on
- Chile powder and crumbled cotija cheese, for garnish
- Lime wedges, for serving
Mocha Mousse Pie
By lorik
Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine
- For the Crust:
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 cup cold vegetable shortening
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons ice water
- 2 tablespoons cold vodka
- For Filling:
- 6 ounces semisweet chocolate, finely chopped
- 2 1/2 cups heavy cream
- 1 tablespoon unsalted butter
- 2 teaspoons pure vanilla extract
- Pinch of kosher salt
- 1/3 cup confectioners' sugar
- For Topping:
- 1 1/2 cups heavy cream
- 1/3 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup chocolate syrup
- 1 tablespoon instant espresso powder
- 2 tablespoons chocolate-covered espresso beans, chopped
Endive with Gorgonzola
By lorik
Mix 8 ounces gorgonzola dolce, 1/2 cup mascarpone and 2 tablespoons chopped parsley; spread onto 24 endive leaves
- 8 ounces gorgonzola
- 1/2 cup mascarpone
- 2 Tbsp chopped parsley
- 24 endive leaves
- crumbled cooked bacon and chopped candied pecans
Dominican Herb and Lime Sauce (Wasakaka)
By lorik
In a medium bowl, mix all ingredients with 1⁄2 cup water and season with salt and pepper
- 1 ⁄2 cup fresh lime juice
- 1 ⁄2 cup finely chopped flat-leaf parsley
- 1 ⁄4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
Orecchiette with Caramelized Fennel and Spicy Sausage
By lorik
Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering
- Serves 4 to 6
- 2 tablespoons olive oil, divided
- 1 pound uncooked spicy Italian sausage, casings removed
- 2 large fennel bulbs, trimmed, cored, and thinly sliced (reserve 1/4 cup chopped fronds for serving)
- 1 pound dry orecchiette pasta
- Kosher salt
- Freshly ground black pepper
- Freshly grated Parmesan cheese, for serving
Maple Sausage and Waffle Casserole
By lorik
Depending on their size and shape, you will need 6 to 8 waffles
- 6 - 8 frozen waffles (1/2 inch thick)
- 12 ounces maple breakfast sausage, crumbled
- Unsalted butter (for dish)
- 1 1/2 cups shredded cheddar cheese
- 6 large eggs
- 1 1/4 cups whole milk or low-fat milk
- 1/4 cup maple syrup
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
Lemon Curd Sandwich Cookies
By lorik
These fancy sandwich cookies are amazingly delicious! Make the curd and skip the store-bought stuff
- COOKIES:
- 2 sticks (8-ounces) unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated lemon zest
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon fine salt
- LEMON CURD:
- 1 cup freshly squeezed lemon juice (from 3 to 4 lemons)
- Finely grated zest from 1 lemon
- 1 large egg
- 2 large egg yolks
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, cubed and at room temperature
- Pinch of fine salt