Lorik's profile page
Recipes
Pepper Crusted Pork Tenderloin with Asparagus and Goat Cheese
By lorik
1. Adjust oven rack to middle position and heat oven to 450 degrees
- 1 tablespoon minced fresh rosemary
- Salt and coarsely ground pepper
- 2 (12-ounce) pork tenderloins, trimmed
- 2 tablespoons extra-virgin olive oil
- 2 pounds asparagus, trimmed and cut on bias into 2-inch lengths
- 1/4 cup chicken broth
- 2 ounces goat cheese, crumbled (1/2 cup)
- 1/4 cup balsamic vinegar
- 2 tablespoons unsalted butter
Chicken Enchiladas
By lorik
Rotisserie chicken makes these enchiladas especially quick and flavor packed, but you can use any cooked chicken
- For the sauce, puree:
- 1 can diced tomatoes in juice (14.5 oz)
- 1/2 cup chopped onion
- 1 Tbsp chopped garlic
- Heat:
- 2 Tbsp olive oil
- 1 Tbsp all purpose flour
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 cup low sodium chicken broth
- Salt and pepper to taste
- For the filling, combine:
- 2 cups shredded cooked chicken
- 1/2 cup diced onion
- 2 cups shredded cheddar, divided
- 8 flour tortillas (8 inch)
- Variation:
- Chicken Enchiladas with Salsa Verdi from Tasting Table
- For the Filling:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 medium yellow onion, halved
- 1 garlic head, split in half
- 1 teaspoon kosher salt, plus more to taste
- 4 cups chicken stock or water
- 1 cup salsa verde (recipe below)
- 1/4 cup heavy cream
- 2 ounces (about 1 1/2 cups) Monterey Jack cheese, grated
- For the Salsa Verde:
- 4 large poblano chiles
- 2 1/2 pounds tomatillos, husks removed and rinsed
- 1 medium yellow onion, cut into 1/2-inch rounds
- 3 garlic cloves, roughly chopped
- 2 serrano chiles, stemmed and roughly chopped
- 1/2 cup roughly chopped cilantro
- 1/2 teaspoon cumin seeds, toasted and ground
- Kosher salt, to taste
- For the Enchiladas:
- 3/4 cup canola oil
- Twelve 6-inch corn tortillas
- 1 small red onion, very thinly sliced
- 3 tablespoons red wine vinegar
- Kosher salt, to taste
- 2 ounces (about 2 cups) Cotija cheese, crumbled
- 1/4 cup crema or sour cream
- 1 cup cilantro, roughly chopped
- 3 radishes, thinly sliced
Blue Cheese Ball with Dried Figs and Honey
By lorik
In a large bowl, combine the softened cream cheese and crumbled blue cheese together using a rubber spatula
- 8 ounces cream cheese, softened
- 8 ounces crumbled blue cheese
- 1/3 cup dried figs, finely chopped
- 2 tablespoons honey
- 1/4 cup toasted sliced almonds
Secret Ingredient for Billowy Biscuits
By lorik
BILLOWY BISCUITS I love making biscuits from scratch and I often get requests from family and friends for my recipe
- From Cuisine at Home
BBQ Glazed Chilean Sea Bass with Mashed Potato
By lorik
For BBQ Sauce: Cook onion with the oil over low heat; add the garlic
- BBQ Sauce:
- 1 cup white onions chopped
- 3 Tbsp vegetable oil
- 1 Tbsp garlic, finely chopped
- 1/2 cup rice wine vinegar
- 1 ounce mustard powder
- 6 ounces ketchup
- 1/2 ounce Worcestershire sauce
- 1 ounce brown sugar
- 1/4 tsp ground cinnamon
- 1 Tbsp ground coffee
- Chilean Sea Bass:
- 6 6 ounces pieces of Chilean sea bass with skin
- Salt and pepper to taste
- 1 oz vegetable oil
- 6 oz BBQ Sauce
- Mashed Potatoes:
- 1 pound Idaho potatoes, whole, peeled
- 4 ounces corn, roasted and sautéed in butter
- 1 garlic clove (roasted)
- 1 cup heavy whipping cream
- 2 ounces unsalted butter, softened
- Salt and white pepper to taste
- 1 Tbsp chopped fresh chive
Grilled Rack of Lamb
By lorik
We prefer the milder taste and bigger size of domestic lamb, but you may substitute imported lamb from New Zealand ...
- Large disposable aluminum baking pan (12 by 8 inches)
- 4 teaspoons olive oil
- 4 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme leaves
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 2 racks of lamb (1 1/2 to 1 3/4 pounds each), rib bones frenched, meat trimmed of all excess fat (see note, illustrations below)
- Salt and ground black pepper
Beer Brined Beer Can Chicken
By lorik
Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir un...
- For the brine:
- 1 12 -ounce can beer (preferably lager or pale ale)
- 1/2 cup packed light brown sugar
- 1/2 cup kosher salt
- 2 wide strips orange zest (removed with a vegetable peeler)
- 1/4 cup fresh orange juice
- 3 cardamom pods
- For the chicken:
- 1 4 -to-5-pound roasting chicken, giblets removed
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, smashed
- 1 tablespoon packed light brown sugar
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground pepper
- 1 12 -ounce can beer (preferably lager or pale ale), at room temperature
French Tart Flan
By lorik
Method Make the pâte briseé: in a food processor, add the flour, sugar, and salt to the bowl of a food processor
- Pâte Briseé:
- 2 cups all-purpose flour, plus extra for bench flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, cut into cubes and chilled
- Tart Flan Custard:
- 3 cups whole milk
- 2/3 cup granulated sugar, divided
- 4 whole eggs
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
Pistachio-Crusted Chicken Tortas
By lorik
1. To prepare the chicken: Preheat oven to 425º F
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 2 large boneless, skinless chicken breasts, cut in half lengthwise and pounded to 1/2-inch thickness
- 3/4 cup whole-wheat flour
- 2 eggs
- 3/4 cup panko breadcrumbs
- 1/4 cup shelled pistachios, pulsed in a food processor until finely chopped
- Nonstick cooking spray
- 1 ripe avocado, peeled, pitted and mashed
- Juice of 1 lime
- 2 tablespoons sour cream
- 4 hoagie or torta buns
- One 15-ounce can black beans, liquid included, roughly mashed
- 1/3 cup pickled jalapeños
- 2 Roma tomatoes, thinly sliced
- 2 cups lettuce, shredded
Country Ham Flapjacks with Maple Syrup
By lorik
In a large bowl, whisk the corn muffin mix with the buttermilk, egg, ham and scallion just until combined
- One 8 1/2-ounce package corn muffin mix (1 1/2 cups)
- 3/4 cup buttermilk
- 1 large egg, beaten
- 1 cup chopped ham (6 ounces)
- 1 scallion, thinly sliced
- 2 tablespoons unsalted butter
- Pure maple syrup, for serving