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Recipes
Catfish Po'Boys with Pickle Remoulade
By lorik
For Remoulade: In a bowl, combine all of the ingredients
- Pickle Remoulade:
- 1 cup mayonnaise
- 1/4 cup minced celery
- 1 small shallot, minced
- 1 garlic clove, minced
- 2 tablespoons Creole mustard
- 2 tablespoons sweet pickle relish
- 2 tablespoons chopped drained capers
- 2 tablespoons chopped flat-leaf parsley
- Po'Boys:
- 1 cup cornmeal
- 1 cup panko (Japanese bread crumbs), crushed
- 1/2 cup all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 3 large eggs
- Eight 5-ounce skinless catfish fillets
- Vegetable oil, for frying
- 8 crusty hero rolls, split
- Shredded romaine, for serving
Mexican Pesto
By lorik
Place the pumpkin seeds in a food processor or blender; pulse until coarsely chopped
- 1/4 cup hulled pumpkin seeds (pepitas)
- 1 bunch cilantro
- 1/4 cup grated cotija cheese
- 4 cloves garlic
- 1 serrano chile pepper, seeded
- 1/2 teaspoon salt
- 6 tablespoons olive oil
Country-Style Steak
By lorik
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup all-purpose flour
- 1 teaspoon cracked black pepper
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder (optional)
- 1 pound beef cube steaks
- 1/2 cup olive oil
- 2 cups beef broth
Hot Fudge Sauce
By lorik
Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/3 cup packed light brown sugar
- 1/3 cup light corn syrup
- Pinch of kosher salt
- 8 ounces bittersweet or semisweet chocolate (or a combination), chopped
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
Spiced Sweet Potatoes
By lorik
Preheat oven and rimmed baking sheet to 425
- 1 large sweet potato, peeled and cut into thin rounds
- 1 Tablespoon olive oil
- 1/2 tsp cumin
- pinch of chili powder
- 1 tsp brown sugar
- pinch of cayenne pepper
- salt
- Sour Cream for serving
Curried Polenta
By lorik
Bring milk to a boil in a saucepan over medium heat
- 4 cups whole milk
- 1 cup yellow polenta or corn meal
- 1/2 tsp curry powder
- 1/3 cup shredded parmigiano-reggiano
- 1/2 cup seeded, diced tomato
- 1/3 cup chopped scallion greens
- salt and pepper to taste
Open-Face Monte Cristos
By lorik
On a griddle, melt the butter
- 4 tablespoons unsalted butter
- 1/2 pound very thinly sliced ham
- 2 large eggs
- 2 tablespoons whole milk
- Four 1-inch-thick slices of Pullman bread
- 8 slices (1/2 pound) of Gruyère cheese
- Basil leaves, for garnish
Honey Cornbread with Honey Butter
By lorik
Process 1 1/2 sticks of butter and 1/3 cup honey in a food processor until smooth
- For Honey Butter:
- 1 1/2 sticks softened unsalted butter
- 1/3 cup Honey
- Salt to Taste
- For Cornbread:
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup honey
- 4 Tbsp unsalted butter, melted
Creamy Garlic Shells
By lorik
Cook pasta in a pot of salted, boiling water until al dente
- 8 oz mini shells pasta
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 2 garlic cloves, minced
- 2 Tablespoons flour
- 3/4 cup chicken broth
- 3/4 cup milk
- salt & pepper
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 2 teaspoons parsley flakes
Thai Ground Pork Salad
By lorik
In a bowl, mix the pork, garlic, shallots and minced jalapeño
- 2 pounds ground pork
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
- Juice of 1 lime, plus lime wedges, for serving
- 2 tablespoons Asian fish sauce
- 1 teaspoon light brown sugar
- 1 teaspoon Sriracha (chile sauce), plus more for serving
- 1 tablespoon vegetable oil
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup chopped basil
- Salt and freshly ground pepper
- 1 cup chopped salted peanuts
- 1 large head Boston or other leafy lettuce, separated into leaves