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Recipes
Classic Cornbread
By lorik
Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil
- 1/3 cup vegetable oil, plus more for the baking dish
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
Bistro Salad
By lorik
Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced shallot
- 1/2 teaspoon mayonnaise
- 1/2 teaspoon Dijon mustard
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 8 slices thick-cut bacon, cut into 1-inch pieces
- 4 large eggs
- 1 head frisée (6 ounces), cut into 1-inch pieces
- 1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
Lemon-Saffron Chicken Tangia
By lorik
Tip: Don’t reduce the lemon zest or juice
- 5 TEASPOONS GROUND CUMIN, DIVIDED
- KOSHER SALT AND GROUND BLACK PEPPER
- 3 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND PATTED DRY
- 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- 2 MEDIUM YELLOW ONIONS, FINELY CHOPPED
- 12 MEDIUM GARLIC CLOVES, CHOPPED
- 2 TEASPOONS GROUND TURMERIC
- 2 TEASPOONS GROUND GINGER
- 2 TEASPOONS GROUND CORIANDER
- 1 TEASPOON SAFFRON THREADS, CRUSHED
- 3 TABLESPOONS SALTED BUTTER, CUT INTO 3 PIECES
- 1/2 CUP PIMENTO-STUFFED GREEN OLIVES, CHOPPED
- 3 TABLESPOONS GRATED LEMON ZEST, PLUS 1/4 CUP LEMON JUICE
Crouton Fries
By lorik
Preheat oven to 200°. Line a baking sheet with paper towels
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. granulated garlic
- 1 cup olive oil, divided
- 4 Tbsp. unsalted butter, divided
- 1 Italian baguette, sliced into
- 3 ×3/4-inch sticks
Savory Breakfast Toaster Tarts
By lorik
Make the dough: Combine the flours and salt in the bowl of a food processor
- For the pastry:
- 1 cup all-purpose flour
- 1 cup spelt flour
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1 large egg
- 1 tablespoon apple cider vinegar
- 2 to 4 tablespoons ice water
- 1 large egg, whisked, to use for egg wash assembly
- For the filling:
- 1/2 cup + 1 tablespoon ricotta cheese
- 1 large egg, beaten
- 1/4 teaspoon kosher salt
- 1 tablespoon snipped fresh chives (or 1 teaspoon dried chives)
- 3 tablespoons minced parsley
- 1 tablespoon extra-virgin olive oil
- 1 small leek, thinly sliced, rinsed well, white and light green parts only (about 3/4 cups)
- 4 ounces ham or prosciutto, thinly sliced
Parmesan Crusted Chicken with White Wine Sauce
By lorik
Courtesy of Meredith Laurence, Comfortable in the Kitchen
- 1/4 cup flour
- 2 eggs, lightly beaten
- 1/2 cup Panko Bread Crumbs
- 1/2 cup grated Parmesan Cheese
- 1/2 teaspoon salt, plus more to season sauce
- freshly ground black pepper
- 4 boneless skinless chicken breast cutlets
- 1/2 cup vegetable oil
- 1/2 shallot, finely minced
- 1 clove garlic, minced
- 1/2 teaspoon fresh thyme leaves, finely chopped
- 1 bay leaf
- 1/2 cup white wine
- 1/2 cup heavy cream
Chorizo Stuffed Pork Roast with Three Chiles Adobon( Lomo Relleno a los Tres Chiles)
By lorik
To Prepare Place the pasilla, ancho and guajillo chiles along with the garlic and tomato in a saucepan
- For the marinade:
- 2 pasilla chiles stemmed and seeded
- 2 ancho chiles stemmed and seeded
- 2 guajillo chiles stemmed and seeded
- 1 garlic clove
- 1 ripe tomato
- 2 tablespoons white distilled vinegar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt or to taste
- freshly ground black pepper
- 3 pounds boneless pork loin butterflied to ¼” thickness
- For the filling:
- 1 tablespoon vegetable oil
- 1/2 pound Mexican chorizo casings removed, chopped
- 3 ounces bacon slices coarsely chopped
- 1/2 cup chopped white onion
- 1/2 cup chopped celery
- 1 Granny Smith or a tart green apple, peeled and diced
- 1 ripe plantain peeled and diced
- 1/3 cup slivered almonds
- 1/2 teaspoon kosher or sea salt
Roasted Carrots with Carrot-Top Pesto and Burrata
By lorik
Make the pesto Combine the carrot tops and basil in a small food processor, pulse several times, then add the waln...
- For the Pesto:
- 4 4 4 cups lightly packed delicate carrots tops (stems discarded), roughly chopped
- small handful A small handful of basil leaves
- 1/2 1/2 1/2 cup walnut halves
- 1 1 1 cup Parmesan cheese, finely grated
- 1 1 1 medium garlic clove, halved lengthwise
- 1 1 1 tsp. Maldon or another flaky sea salt
- 1/2 1/2 1/2 cup extra-virgin olive oil
- For the Carrots and Burrata:
- 20 20 1/2-inch small carrots (the size of pointer fingers), scrubbed well but not peeled, all but 1/2-inch of the tops removed and reserved
- 4 4 4 Tbs. extra-virgin olive oil
- 1 1 1 tsp. plus a few pinches of Maldon or another flaky sea salt
- 1/2 1/2 1/2 lb. room-temperature burrata, drained
- A five-finger pinch of basil leaves, torn at the last minute if large
- 1 1 1 Tbs. lemon juice
Grilled Boneless, Skinless Chicken Breast
By lorik
This chicken can be served with one of our three sauces (see related content) alongside a simply prepared vegetable...
- 3 tablespoons vegetable oil
- 3 tablespoons water
- 3 garlic cloves, minced
- 1 teaspoon sugar
- Salt and pepper
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)
Chicken Caesar Skewers
By lorik
In a large bowl, whisk the mayonnaise with the mustard, olive oil, anchovies and garlic
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced anchovies
- 1 garlic clove, minced
- 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 12 long wooden skewers, soaked in water for 1 hour
- Freshly grated Parmigiano-Reggiano cheese, for garnish
- Romaine lettuce and lemon wedges, for serving