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Recipes
Best-Ever Cheese Soufflé
By lorik
Preheat the oven to 375°
- By Alex Guarnaschelli
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/4 cups heavy cream
- 4 large eggs, separated, plus 3 large egg whites
- 3 tablespoons dry sherry
- 6 ounces Gruyère cheese, shredded (2 packed cups)
- 2 tablespoons sour cream
- 1 1/4 teaspoons kosher salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cream of tartar
Potato Skin Poppers
By lorik
Preheat the oven to 350 degrees
- 3 cups frozen, diced potatoes (or hash browns)
- 2 cups shredded cheddar cheese
- 2 cups Daisy Brand Sour Cream
- 3/4 cup cooked bacon pieces
- 1/3 cup chopped green onions
- dash salt & pepper to taste
- 14 8-inch flour tortillas
- 2 tablespoons butter, melted
French Scrambled Eggs
By lorik
From Eric Ripert
- 3 large eggs, lightly beaten
- 1 tablespoon unsalted butter
- 3 tablespoons whole milk or heavy cream
- 1 tablespoon chopped chives
- 2 slices country bread, toasted
Grilled Korean Skirt Steak
By lorik
In a blender, combine the pear, soy sauce, sake, sugar, garlic, 1/4 tsp
- 1/2 medium Asian pear or medium ripe pear, peeled, cored, and cut into chunks
- 6 Tbs. soy sauce
- 1/4 cup sake
- 3-1/2 Tbs. granulated sugar
- 3 medium cloves garlic, coarsely chopped
- Kosher salt and freshly ground black pepper
- 3 scallions, thinly sliced
- 1 Tbs. Asian sesame oil
- 1 Tbs. toasted sesame seeds
- 1 to 1-1/4 lb. skirt steak, trimmed
- 2 cups cooked short-grain rice, for serving
- 1 head red- or green-leaf lettuce, separated into leaves, for serving
Chili-Cheddar Grits with Grilled Corn and Tomatoes
By lorik
Prepare a high gas or charcoal grill fire
- 3 medium ears fresh corn, shucked
- 1 Tbs. extra-virgin olive oil
- 1 lb. medium plum tomatoes, halved
- Kosher salt and freshly ground black pepper
- 1 cup quick-cooking (not instant) grits
- 4 tsp. chili powder
- 1/2 cup thinly sliced scallions
- 4 oz. extra-sharp Cheddar, grated (about 1 cup)
Baked Eggs with Prosciutto and Asiago Cream
By lorik
Preheat the oven to 375°F
- 4 to 8 slices prosciutto
- 4 large eggs
- 4 Tbs. half-and-half or heavy cream
- 1/4 cup grated Asiago cheese
- Freshly ground black pepper
Ice Cream Bonbons
By lorik
Scoop ice cream: Line two large plates with parchment paper or waxed paper
- 1 pint ice cream
- 12 ounces bittersweet chocolate
- 2 tablespoons vegetable oil
- 8 teaspoons finely chopped nuts (optional)
- 8 teaspoons sweetened flaked coconut (optional)
Creamy Corn and Basil Orzotto
By lorik
Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium heat until shimmering
- 2 tablespoons olive oil
- 1 medium shallot, minced
- 3 cups low-sodium vegetable or chicken broth, heated to a simmer
- 1 1/2 cups orzo pasta
- 1/2 cup dry white wine
- 1 1/2 cups fresh or frozen corn kernels
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup loosely packed chopped fresh basil leaves
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
Chicken a la King Hash over Waffle Hash Browns for 2
By lorik
Melt 3 Tbsp. butter in a sauté pan over medium-high heat
- MELT:
- 5 Tbsp. unsalted butter, divided
- 6 oz. button mushrooms, trimmed and quartered
- 2 Tbsp. minced scallions
- 1/8 tsp. cayenne pepper
- SPRINKLE:
- 2 Tbsp. all-purpose flour
- 3/4 cup low-sodium chicken broth
- 1/2 cup whole milk
- 1/4 cup dry sherry
- Dry sherry, fresh lemon juice, salt, and black pepper to taste
- STIR IN:
- 1 cup diced cooked chicken
- 1/2 cup frozen green peas, thawed
- 1 jar sliced pimentos (2 oz.), drained and minced
- Shredded Manchego cheese
- Sliced scallion greens
- Hash Browns:
- 1 lb. russet potatoes, peeled, shredded, rinsed, and dried
- 1/2 cup minced scallion whites and light greens
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. all-purpose flour
- 1/2 tsp. each kosher salt, black pepper, and smoked paprika
- 1 egg white, beaten
- 1 tsp. olive oil
Pork Tenderloin Pernil Style
By lorik
Pork Tenderloin Pernil Style: Cut a series of deep holes throughout the tenderloins with a paring knife and rub it...
- Pork Tenderloin Pernil Style:
- 3 pounds pork tenderloin (around 2 to 3 small tenderloins)
- Adobo for Pork (below)
- 2 tablespoons fresh lemon juice (or more, to taste)
- Adobo for Pork (for 3 pounds pork tenderloin, scale up or down as needed):
- 3 medium garlic cloves, finely minced
- 3/8 teaspoon ground black pepper
- 1 1/2 teaspoons dried oregano
- 3 teaspoons kosher salt
- 3 teaspoons olive oil
- 1 1/2 teaspoons fresh lime, lemon, or sour orange juice