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Recipes
Spanish Braised Chicken with Saffron
By lorik
Any dry sherry, such as fino or Manzanilla, will work in this dish
- 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 2/3 cup dry sherry
- 1 cup chicken broth
- 1 (14.5-ounce) can whole peeled tomatoes, drained and chopped fine
- 2 hard-cooked large eggs, peeled and yolks and whites separated
- 1/2 cup slivered blanched almonds, toasted
- Pinch saffron threads, crumbled
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons lemon juice
Mojo Pork Cubanos
By lorik
*See recipe for mojo pork shoulder Heat a large cast-iron griddle or panini press
- 6 ounces thinly sliced boiled ham
- Softened butter, for brushing
- Six 6-inch-long soft baguettes or heros, split lengthwise
- Yellow mustard, for brushing
- 3/4 pound thinly sliced Mojo-Marinated Pork Shoulder, or store-bought roast pork
- 1/2 pound thinly sliced Swiss cheese
- 3 half-sour dill pickles, thinly sliced lengthwise
How to Clean the Keurig Coffee Maker
By lorik
Unplug the machine: It's a simple but important step
- Equipment :
- Soap
- White vinegar or descaling solution
- Water
- Clean, dry cloth
Beef and Chorizo Chili with Hominy
By lorik
STOVE TOP: Heat broth in a saucepan over high heat until boiling; remove from heat
- Garnish:
- 2 cups low sodium beef broth
- 2-3 dried guajillo chiles, stemmed
- 2 dried ancho chiles, stemmed
- 20 ounces chorizo, casing removed
- 1 lb ground chuck
- 2 cups diced yellow bell pepper
- 2 cups diced onions
- 1 Tbsp olive oil
- 2 Tbsp minced garlic
- 1 Tbsp minced chipotle in adobo sauce
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp oregano
- 2 cans diced tomatoes in juice (28 oz each)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can yellow hominy, drained and rinsed (15 oz)
- 2 Tbsp fresh lime juice
- Salt and Pepper
- Sliced avocado, minced fresh cilantro, shredded cheddar and sour cream
Brown Butter and Pine Nut Pasta Sauce
By lorik
1. Heat oven to 325 degrees
- Variation:
- 1/2 cup pine nuts
- 1/4 pound butter
- Table salt
- 1/4 cup minced fresh parsley leaves
- Brown Butter and Sage Sauce:
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons sherry vinegar
- 2 tablespoons coarsely chopped fresh sage
Cheesy BBQ Chicken Calzone
By lorik
Preheat oven to 500°F. If you have one, place a pizza stone on the center rack
- 1 (8-ounce) ball pizza dough, homemade or store-bought, brought to room temperature
- 2 to 3 cups shredded cooked chicken (I use rotisserie chicken from the store)
- 1/4 cup barbecue sauce, more to taste (I like Sweet Baby Ray’s)
- 1/4 cup pizza sauce, homemade or store-bought
- 1/2 medium red onion, very thinly sliced
- 3 to 4 ounces smoked gouda cheese, grated
- 1/4 cup grated Parmesan
- Red pepper flakes
- Kosher salt
- All-purpose or bread flour, for rolling
- Cornmeal or semolina, for dusting
- Olive oil, for brushing
Fontina, Goat Cheese, and Prosciutto Skillet Pizza
By lorik
To save time, combine the cheeses and prepare the dough while the salted tomatoes are draining
- Toppings:
- 4 medium plum tomatoes, cored, seeded, and chopped
- 1/2 teaspoon salt
- 1 cup shredded fontina cheese
- 1/2 cup crumbled goat cheese
- 2 ounces sliced deli prosciutto, chopped
- 1/2 cup finely chopped fresh basil
- Dough:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup beer (see note)
- 7 tablespoons olive oil
Milk Street's Cacio e Pepe with variation
By lorik
Tip: Don’t use pre-shredded cheese, even if it's true pecorino Romano
- 1½ cups water
- 2 teaspoons cornstarch
- 6 ounces pecorino Romano cheese, finely grated (3 cups), plus extra to serve
- 12 ounces linguini or spaghetti
- 2 tablespoons kosher salt
- 2 teaspoons ground black pepper, plus more to serve
Cheesy-Ranch Potatoes
By lorik
Be sure to scrub and dry the potatoes thoroughly before cutting them
- Sauce:
- 1/4 1/4 1/4 cup mayonnaise
- 1/4 1/4 1/4 cup sour cream
- 2 2 2 tablespoons milk
- 2 2 2 tablespoons chopped fresh cilantro
- 1 1 1 tablespoon distilled white vinegar
- 2 2 2 teaspoons chopped fresh dill
- 1 1 1 teaspoon granulated garlic
- 1 1 1 teaspoon onion powder
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- Potatoes:
- 2 2 1-inch pounds Yukon gold potatoes, unpeeled, cut into 1-inch chunks
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 2 2 2 teaspoons granulated garlic
- 2 2 2 teaspoons onion powder
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon pepper
- 8 8 8 ounces sharp cheddar cheese, shredded (2 cups)
- 1 1 1 tablespoon chopped fresh cilantro
- 2 2 2 teaspoons chopped fresh dill
Roasted Feta with Honey
By lorik
Preheat the oven to 400 degrees
- 1 8-ounce 1 8-ounce slab Greek feta, blotted dry
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1 1 tablespoon Greek thyme honey, or other honey
- Freshly ground black pepper
- Greek-style pita bread, toasted and cut into wedges
- Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)