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Recipes
Cheesy Hominy
By lorik
Mix hominy, chili, 1 cup cheddar cheese and sour cream; pour into casserole dish
- 16 ounces sour cream
- 1 1/2 cups cheddar cheese, shredded and divided
- 8 cups tortilla chips
- 1 can green chili peppers, drained and chopped
- 1 can chili, (12 oz)
- 2 cups hominy, yellow, drained
Candied Walnuts
By lorik
The key to this salad topper is to work quickly and stir constantly so the sugar and walnuts don’t burn
- 1/2 cup sugar
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 cup walnut halves
- 1 tsp. kosher salt
Bone-in Rib Eye with Rosemary, Garlic and Thyme
By lorik
Recipe from the Tasting Table Test Kitchen
- One 2-pound bone-in rib eye steak, preferably dry aged
- Kosher salt
- 2 sprigs rosemary
- 4 strips lemon peel
- 6 sprigs thyme
- 6 cloves garlic, smashed
- 3 tablespoons unsalted butter
- Fleur de sel, for garnish
Sticky Barbecued Beef Ribs
By lorik
In a large saucepan, heat the olive oil until shimmering
- 2 tablespoons extra-virgin olive oil
- 1 large celery rib, finely chopped
- 1 carrot, finely chopped
- 1 small onion, finely chopped
- 3 ancho chilesstemmed, seeded and cut into small pieces
- 2 cups chicken stock or low-sodium broth
- 1 cup ketchup
- 1/4 cup distilled white vinegar
- 1/4 cup molasses
- 1/4 cup dark brown sugar
- 1/4 teaspoon dry mustard
- Salt
- Rack of 6 ribs, at room temperature
Five Easy Truffle Recipes
By lorik
Wear latex gloves when forming the truffles to keep your hands clean
- 1/4 cup (3/4 ounce) unsweetened cocoa powder
- 1 tablespoon confectioners' sugar
- 8 ounces bittersweet chocolate, chopped fine
- 1/2 cup heavy cream
- Pinch salt
Roasted Onion and Bacon Dip
By lorik
With its fresh ingredients, this dip tastes like an uptown version of the old standby made with powdered onion soup...
- Roasted Onions:
- 6 medium yellow onions halved crosswise, root and stem ends X'd twice (see illustration below)
- 1 tablespoon olive oil
- Dip:
- 6 - 8 slices bacon, cooked crisp and drained, crumbled
- 2 cups sour cream
- 2 1/4 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed
- 3 tablespoons chopped fresh chives
- 1/2 teaspoon table salt
- Ground black pepper
- Variation from Fine Cooking:
- Grilled onion and gorgonzola dip:
- 1 medium yellow onion, trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (4 slices)
- Olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 oz. crumbled Gorgonzola
- 1 Tbs. fresh lemon juice
- 1 tsp. minced garlic
- 2 to 3 dashes hot sauce
- Snipped fresh chives
Chicken au Poivre Salad
By lorik
The peppery flavor of arugula makes it a great salad green option to back the zippy flavor of cracked black pepper ...
- FOR THE SALAD, TOSS:
- 1 lb. cremini mushrooms, thinly sliced
- 1 bag baby spinach or arugula (6 oz.)
- 3 ⁄4 cup thinly sliced shallots or white onion
- 3 ⁄4 cup fresh parsley leaves
- 3 ⁄4 cup fresh mint leaves
- FOR THE VINAIGRETTE, WHISK:
- 1 ⁄3 cup extra-virgin olive oil
- Minced zest of 1 lemon
- 1 ⁄4 cup fresh lemon juice
- 2 tsp. cracked black pepper
- 1 tsp. Dijon mustard
- Kosher salt
- FOR THE CHICKEN, COOK:
- 2 strips bacon, diced
- 1 lb. boneless, skinless chicken breasts, seasoned with salt and black pepper
Italian Steak Modiga
By lorik
Note that only one side of the steak is coated with bread crumbs; the other sides remain bare
- 4 (10- to 12-ounce) boneless strip steaks, about 1 inch thick, trimmed
- Salt and pepper
- 1 tablespoon unsalted butter
- 8 ounces white mushrooms, trimmed and sliced thin
- 1/4 cup dry white wine
- 1 tablespoon all-purpose flour
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup plus 1 teaspoon olive oil
- 1 cup panko bread crumbs
- 1/4 cup chopped fresh parsley
- 2 slices deli provolone cheese (2 ounces), torn into 1-inch pieces
Pork Nuggets
By lorik
For the sauce, heat pineapple, sugar, vinegar, mustard, ginger, and pepper flakes in a saucepan over medium until i...
- FOR THE SAUCE, HEAT:
- 1 can crushed pineapple in juice (8 oz.)
- 1/3 cup sugar
- 1/4 cup rice vinegar
- 1 Tbsp. prepared yellow mustard
- 2 tsp. minced fresh ginger
- 1/2 tsp. red pepper flakes
- COMBINE:
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- Salt to taste
- FOR THE NUGGETS, COMBINE:
- 1/4 cup cornstarch
- 2 tsp. kosher salt, divided
- 1/2 tsp. cayenne pepper
- 1/4 cup whole milk
- 1 egg
- 1 1/2 cups panko bread crumbs
- TOSS:
- 1 pork tenderloin (about 1 lb.), trimmed and cut into 1-inch pieces
- Canola oil
Steaks & Caramelized Onion Sauce
By lorik
Catapult your steak into a whole new category of good with this sweet and savory onion sauce
- HEAT:
- 1 Tbsp. each unsalted butter and olive oil
- 4 triangle steaks, patted dry, seasoned with salt and black pepper (5–6 oz. each)
- SWEAT:
- 2 cups sliced white onions
- 1 Tbsp. minced fresh garlic
- DEGLAZE:
- 1/4 cup dry sherry
- 1 1/2 cups low-sodium beef broth
- 2 tsp. each Worcestershire sauce and Dijon mustard
- 1 tsp. tomato paste
- WHISK:
- 1 Tbsp. each cornstarch and low-sodium beef broth or cold water
- Chopped fresh parsley