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Recipes
Casarecce Ragù with Ricotta
By lorik
Position a rack in the center of the oven and heat the oven to 325°F
- 2 cups fresh coarse breadcrumbs
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1-1/2 lb. ground beef, not lean
- 1 large Vidalia onion, finely diced (about 2 cups)
- 4 medium cloves garlic, minced
- 1-1/2 tsp. ground coriander
- 1/2 tsp. sweet paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. Espelette pepper
- 1-1/2 cups dry white wine
- 28-oz. can diced tomatoes, preferably San Marzano
- 2-1/2 cups lower-salt chicken broth
- 2 Tbs. unsalted butter
- 1 lb. dried casarecce, maccheroni, penne rigate, or fusilli pasta
- 1/2 cup ricotta
- 1/2 cup baby arugula leaves
- 1 Tbs. chopped fresh oregano
- Grated Parmigiano-Reggiano for serving
Jerk Chicken
By lorik
For a milder dish, use one seeded chile
- Jerk Marinade:
- 1 1/2 tablespoons whole coriander seeds
- 1 tablespoon whole allspice berries
- 1 tablespoon whole peppercorns
- 1 - 3 habanero chiles, stemmed, quartered, and seeds and ribs reserved, if using
- 8 scallions, chopped
- 6 garlic cloves, peeled
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons finely grated lime zest (3 limes), plus lime wedges for serving
- 2 tablespoons yellow mustard
- 1 tablespoon dried thyme
- 1 tablespoon ground ginger
- 1 tablespoon packed brown sugar
- 2 1/4 teaspoons salt
- 2 teaspoons dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground nutmeg
- Chicken:
- 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs)
- 2 tablespoons whole allspice berries
- 2 tablespoons dried thyme
- 2 tablespoons dried rosemary
- 2 tablespoons water
- 1 cup wood chips, soaked in water for 15 minutes and drained
- Cooks Country's abbreviated version:
- 1 bunch scallions, chopped
- 3 cloves garlic, peeled
- 2 teaspoons ground allspice
- 1 tablespoon dried thyme
- 2 teaspoons table salt
- 2 tablespoons molasses
- 2 - 3 habanero chiles, stemmed
- 1/4 cup vegetable oil
- 3 pounds bone-in, skin-on chicken thighs, legs, or breasts
- 1 lime, cut into wedges
Creamy Feta Vinaigrette
By lorik
Instead of tossing chunks of feta into her salad or crumbling the cheese on top of cooked vegetables, Melissa Rubel...
- 3 ounces feta cheese crumbled (3/4 cup)
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon water
- 1/2 teaspoon dried oregano
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
Shredded Beef Tacos (Carne Deshebrada)
By lorik
Use a full-bodied lager or ale such as Dos Equis or Sierra Nevada
- BEEF:
- 1 1/2 cups beer
- 1/2 cup cider vinegar
- 2 ounces (4 to 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
- 2 tablespoons tomato paste
- 6 garlic cloves, lightly crushed and peeled
- 3 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt and pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 large onion, sliced into 1/2-inch-thick rounds
- 3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
- CABBAGE-CARROT SLAW:
- 1 cup cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/2 head green cabbage, cored and sliced thin (6 cups)
- 1 onion, sliced thin
- 1 large carrot, peeled and shredded
- 1 jalapeño chile, stemmed, seeded, and minced
- 1 teaspoon dried oregano
- 1 cup chopped fresh cilantro
- 18 (6-inch) corn tortillas, warmed
- 4 ounces queso fresco, crumbled (1 cup)
- Lime wedges
Garlic Studded Roast Pork Loin
By lorik
A thin, flat pork loin roast will overcook
- 2 teaspoons dried thyme
- 1/4 teaspoon ground cloves (or ground allspice)
- 2 teaspoons table salt
- 1 teaspoon ground black pepper
- 2 medium cloves garlic, peeled and cut into slivers
- 1 boneless pork loin roast, center cut (about 2 1/4 pounds), fat trimmed to about 1/8-inch thick; roast tied with kitchen twine in tight cylinder and dried with paper towels
Golden Yellow Mustard
By lorik
In a small skillet, toast the mustard seeds over moderate heat until they begin to pop, 1 minute
- 1/3 cup yellow mustard seeds
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 teaspoons turmeric
- 1/4 cup Champagne vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Worcestershire sauce
- Dash of Tabasco
- 1/3 cup water plus 3 tablespoons
Scallion Dipping Sauce for Potstickers
By lorik
The sauce can be refrigerated overnight
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 2 tablespoons water
- 1 teaspoon chili oil (optional)
- 1/2 teaspoon toasted sesame oil
- 1 medium scallion, white and green parts, minced
Deep-Dish Mini Pizzas
By lorik
HEAT oven to 400ºF. UNROLL pizza dough on cutting board
- 1 can (14 oz.) refrigerated pizza crust
- 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
- 1 can (8 oz.) pizza sauce
- 12 slices OSCAR MAYER Pepperoni
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1/8 tsp. dried oregano leaves
Pork Belly with Corn Crêpes (Asado de Cochinillo)
By lorik
Adapted from Javier Plascencia at Mision 19, Tijana, Mexico
- Pork Belly:
- 2 ounces piloncillo, finely grated (or 1/4 cup dark-brown sugar)
- 2 1/4 teaspoons cinnamon
- 2 1/4 teaspoons coriander seeds
- 1/4 teaspoon anise seeds
- 1 slab (about 2 pounds) pork belly
- 1 tablespoon vegetable oil
- 1/4 teaspoon cracked peppercorns
- Coarse sea salt
- Corn Crepes:
- 3/4 cup fresh masa (available at Latin markets) or make your own with masa flour, following the directions on the label
- 1 large egg
- 1/2 cup whole milk
- 1 tablespoon unsalted butter, melted
- Salt
- Vegetable oil
- 1 cup habanero salsa
Tomato Soup and Grilled Cheese for 2
By lorik
For this recipe, we prefer the creamy texture and smooth melting ability of American cheese, but you can substitute...
- 4 1/2 slices hearty white sandwich bread
- 1 tablespoon unsalted butter, plus 2 tablespoons melted
- 3/4 cup chopped onion
- 1 garlic clove, minced
- 1 bay leaf
- Salt and pepper
- Pinch red pepper flakes (optional)
- 1 (14.5-ounce) can whole peeled tomatoes
- 1 cup chicken broth
- 1 1/2 teaspoons packed light brown sugar
- 4 slices deli American cheese (4 ounces)
- 1 tablespoon minced fresh chives