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Recipes
Corn and Goat Cheese Grits
By lorik
In a medium saucepan, combine the water, milk, butter and 1 teaspoon of salt and bring to a boil
- 4 cups water
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- Kosher salt
- 1 cup stone-ground cornmeal
- 2 tablespoons extra-virgin olive oil
- 1 large Spanish onion, coarsely chopped (1 1/2 cups)
- 3 garlic cloves, coarsely chopped
- 1 1/2 cups fresh corn kernels (about 3 ears) or one 10-ounce package frozen corn kernels
- Freshly ground pepper
- 4 ounces fresh goat cheese
Baked Veggie Wontons
By lorik
Preheat the oven to 425°F
- Makes about 50 wontons
- 2 tablespoons sesame oil
- 1/2 medium yellow onion, diced
- 1 to 2 cloves fresh garlic, minced
- 2 to 3 medium- to large-sized carrots, shredded
- 1 bunch asparagus (about a pound), ends trimmed and stalks sliced
- 1 8-ounce package cremini mushrooms, diced
- 1 cup peas, fresh or frozen
- 1 bunch scallions, diced
- Salt and pepper, to taste
- 2 teaspoons soy sauce
- 1 teaspoon roasted sesame seeds, plus more to garnish (see Recipe Note)
- 1 heaping teaspoon crushed red pepper flakes (optional, for some heat)
- 1 12-ounce package square wonton wrapper skins (about 50 skins)
- 7 ounces cream cheese
- Egg wash, made with 1 egg yolk + 1 teaspoon water, mixed together
- Roasted sesame seeds or seaweed gomasio, for garnish
- Dried salted seaweed (or gim), cut thin or crumbled, for garnish
- Dipping sauce, to serve (see Recipe Note)
Spanish Tortilla
By lorik
Place the potatoes in a medium pot
- 2 pounds white or Yukon Gold potatoes, peeled
- Salt
- 1 medium onion, chopped
- 3 tablespoons olive oil or vegetable oil
- 8 eggs
- Freshly ground black pepper
- 1/3 cup freshly grated Parmesan cheese
- 1 1/2 tablespoons unsalted butter
The Brisket Burger Bar
By lorik
Preheat a large cast-iron skillet to medium hot
- 2 pounds brisket, ground
- Kosher salt and freshly ground black pepper
- 4 thin slices Swiss cheese
- 4 hamburger buns, split
Skillet Fried Corn
By lorik
Place bacon in a large, deep skillet
- 1 pound bacon, chopped
- 1 onion, chopped
- 2 medium green bell peppers, chopped
- 2 (16 ounce) packages frozen corn
- salt and pepper to taste
Pork Cutlet Cuban Sandwich
By lorik
For a twist on the classic Cuban sandwich, we start by browning a pork cutlet
- 4 (3-ounce) boneless pork cutlets, 1/4 inch thick, trimmed
- Salt and pepper
- 1 tablespoon vegetable oil
- 3/4 cup orange juice
- 1/2 cup dill pickle chips, patted dry and chopped
- 2 tablespoons yellow mustard
- 4 kaiser rolls, split
- 4 thin slices deli Black Forest ham
- 8 thin slices deli Swiss cheese, folded in half
- 1 cup fresh cilantro leaves
Upside Down Taco Bowl
By lorik
Place the coleslaw mix, cilantro, scallions, and lime zest in a large bowl and toss together
- For the slaw base:
- Serves 4
- 1 pound shredded coleslaw mix
- 1 cup finely chopped cilantro
- 3 medium scallions, thinly sliced
- 2 medium limes, finely zested and then juiced (keep zest and juice separate)
- 1/3 cup olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Kosher salt
- Freshly ground black pepper
- For the toppings:
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked pulled pork or carnitas, warmed
- 1 avocado, sliced
- 1 cup coarsely crushed tortilla chips
Cheesy Crustless Mini Quiches
By lorik
1. Place racks in upper and lower thirds of oven and preheat to 350°F
- 6 scallions, white and light green parts, thinly sliced
- 2 tablespoons chopped fresh parsley
- 6 large eggs plus 3 large egg yolks
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups whole milk
- 1/2 cup shredded Swiss cheese
Cornflake Crusted Pork Nuggets with Mojo Glaze for 2
By lorik
Serve with Mashed Sweet Potatoes
- FOR THE PORK, CUT:
- 10 oz. pork tenderloin, trimmed
- Salt, black pepper, and granulated garlic
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 3 cups corn flakes cereal, crushed
- 4 Tbsp. unsalted butter, melted
- FOR THE GLAZE, SAUTÉ:
- 2 Tbsp. minced red onion
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. olive oil
- 1/4 cup Seville orange marmalade
- 1 –2 Tbsp. fresh lime juice
- 1 tsp. minced fresh chives
Brown Butter Parmesan Pasta
By lorik
Serves 4 to 6
- 1 pound dry spaghetti
- 10 tablespoons unsalted butter, divided
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 cup grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 2 tablespoons coarsely chopped fresh parsley leaves