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Recipes
Guava and Cream Cheese Pastelitos
By lorik
Arrange a rack in the middle of the oven and heat to 400°F
- Makes 8 pastelitos
- 7 1/2 ounces guava paste, such as the Goya brand
- 4 ounces cold cream cheese
- 2 sheets (17.3-ounce box) puff pastry, thawed but still cold
- 1 large egg
- 1 tablespoon milk
Maple Sugar-Ginger Roast Pork
By lorik
Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one
- 2 1/2 pounds boneless pork loin roast, tied
- 2 garlic cloves, thinly sliced
- 2 tablespoons maple sugar (see Note)
- 1 1/2 teaspoons finely grated fresh ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil
- Blood orange slices, red currants and sprigs of mint, for garnish (optional)
Wonton Wrapped Butternut Squash Ravioli
By lorik
Put the squash, 2/3 cup water, 1 Tbs
- 1/2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice (1-1/2 cups)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 clove garlic, minced
- 1-1/2 tsp. minced fresh rosemary
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmigiano-Reggiano; more for serving
- 36 square or round wonton wrappers
Chicken Curry Skewers
By lorik
Grilled curried chicken skewers served with a cream curry dipping sauce
- CURRY DIPPING SAUCE:
- 1/4 cup lemongrass, minced, tender inner part only (2-stalks)
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon Asian fish sauce
- 1 tablespoon curry powder
- 1 serrano chile, stemmed, seeded and minced
- 2 garlic cloves, minced
- 2 pounds chicken thighs, skinless, boneless, cut into 1-inch-wide strips
- Large wooden skewers, soaked in water for 1 hour
- Kosher salt
- Pepper
- Mint and basil leaves, for garnish
- 1 tablespoon vegetable oil
- 1/2 cup onion, finely chopped
- 2 tablespoons Madras curry powder
- 1/2 cup yogurt
- 1/2 cup unsweetened coconut milk
- 2 teaspoons honey
- 1 1/2 teaspoons finely grated lime zest plus 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- 1/4 teaspoon cayenne
- Kosher salt
Grilled Thai Cabbage Slaw
By lorik
Heat sugar, fish sauce, lime juice, sambal oelek, garlic, and 2 tbsp
- 1 ⁄2 cup sugar
- 1 ⁄4 cup fish sauce
- 2 tbsp. fresh lime juice
- 1 tsp. sambal oelek
- 1 clove garlic, minced
- 2 tbsp. canola oil
- 1 head green cabbage, cut into 8 wedges
- Kosher salt and freshly ground black pepper, to taste
- 2 red Thai chiles, stemmed and minced
- 1 small red onion, thinly sliced
- 1 ⁄4 head red cabbage, thinly sliced
Sausage and Camembert Spoon Bread
By lorik
Heat oil in a 10" skillet over medium-high heat
- 3 tbsp. olive oil, plus more for greasing
- 8 oz. raw spicy Italian sausage, casings removed
- 3 egg whites
- 1 cup chicken stock
- 1 ⁄2 cup heavy cream
- 1 ⁄2 cup cornmeal
- 6 oz. Camembert or Brie cheese with the rind, cut into 1/4" pieces
- Kosher salt and freshly ground black pepper, to taste
- Crème fraîche, for garnish
- Aleppo pepper, for garnish
- Finely chopped parsley, for garnish
No-Cook Blackberry Lemon Ice Cream
By lorik
Add all your ingredients to a large bowl
- 2 cups puréed blackberries
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 cups half-and-half
- 14 ounces sweetened condensed milk
Mole-rubbed Chicken with grilled Polenta with variation
By lorik
Coat and 8" square baking pan with nonstick spray
- Serves 4:
- For the Chicken:
- 4 boneless skinless chicken breasts (6 oz. each)
- 1/2 cup orange marmalade
- 1 Tbsp white wine vinegar
- 3 dried ancho chiles, chopped
- 1 Tbsp each red pepper flakes, kosher salt, black pepper
- 2 tsp ground cinnamon
- 2 tsp cocoa powder
- For the Polenta:
- 4 cups water
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper
- 1 cup yellow cornmeal
- 1/4 cup scallons, sliced, plus additional for garnish
- 1/4 cup parmesan cheese grated
- 2 Tbsp heavy cream
- 1 Tbsp unsalted butter
- Variation from Fine Cooking by Rick Bayless:
- Serves 6
- 1/4 cup vegetable or olive oil
- 2 medium ancho chiles, stemmed, seeded, and torn into 5 or 6 flat pieces
- 2 medium cloves garlic
- 1/2 small white onion, sliced 1/4 inch thick
- 3-1/2 cups lower-salt chicken broth
- 1 14.5-oz. can diced tomatoes, preferably fire-roasted
- 2 oz. firm white bread, roughly torn into pieces
- 2 canned chipotle chiles in adobo
- 1 cup salted or unsalted peanuts; more chopped for garnish
- 1/2 tsp. ground cinnamon, preferably Mexican
- 1/4 tsp. ground allspice
- 1-1/2 oz. Mexican chocolate, finely chopped (about 1/4 cup)
- Kosher salt
- 1/2 tsp. granulated sugar; more as needed
- 6 boneless, skinless chicken breasts (about 8 oz. each)
- 1/4 cup chopped fresh flat-leaf parsley (optional)
Slow Cooker Queso Dip
By lorik
Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture
- 1/2 cup packed fresh cilantro leaves
- 1/2 small red onion, roughly chopped
- 2 tablespoons chopped pickled jalapeno, optional
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- One 12-ounce domestic lager beer, such as Budweiser
- 1/4 cup whole milk
- 4 cups shredded Monterey Jack cheese
- Sprinkle of chipotle powder, optional
- Tortilla chips, for serving
Chicken & Chipotle Chowder with Sweet Potato and Poblano
By lorik
Melt butter with oil in a large pot over medium heat
- MELT:
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 cup diced onions
- 1 cup diced poblano chiles
- 1 Tbsp. minced fresh garlic
- 1 tsp. each ground cumin, ground coriander, and dried oregano
- WHISK IN:
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 lb. sweet potatoes, peeled and cubed
- 1 chipotle in adobo sauce, minced
- 1 Tbsp. adobo sauce
- 1 dried bay leaf
- ADD:
- 3 cups cubed cooked chicken
- 1 can white or yellow hominy (15 oz.), drained and rinsed
- 1/2 cup half-and-half
- Salt, black pepper, and adobo sauce to taste
- GARNISH:
- Seeded and chopped Roma tomatoes
- Chopped fresh cilantro
- Lime wedges