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Recipes
Goat Cheese Mashed Potatoes
By lorik
Preheat the oven to 375 degrees F
- 3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
- 5 large garlic cloves
- Kosher salt and freshly ground black pepper
- 7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 1/2 cups sour cream
- 1/2 cup half-and-half or milk
- 1/2 cup freshly grated parmesan cheese
Slow Cooker Mexican Shredded Pork Tostadas
By lorik
Mexican tinga is traditionally served on tostadas (crisp fried corn tortillas), but it is also served in tacos or b...
- Baked Tostadas:
- 2 pounds boneless pork butt roast, trimmed and cut into 2-inch pieces
- 1 (15-ounce) can tomato sauce
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 1 1/2 teaspoons chipotle chile powder
- Salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 12 tostada shells
- Crumbled queso fresco
- Fresh cilantro leaves
- Sour cream
- Diced avocado
- Lime wedges
- 12 (6-inch) corn tortillas
- Vegetable oil
12 Salad or Grain Bowl Dressings Made With 3 Ingredients or Less
By lorik
1. Tahini + Roasted Garlic + Smoked Paprika + Water Sweet, fragrant roasted garlic pairs beautifully with nutty tah...
- From The Kitchn.com
Chocolate Fondue
By lorik
Arrange all of the fondue elements on a platter
- Enriched Chocolate Sauce:
- 1 pint fresh strawberries, washed, dried and hulled
- 1 pint fresh raspberries
- 2 bananas, peeled, cut into 2 to 2 1/2-inch slices
- 12 ounces thick, salted pretzels
- 4 ounces dried apricots
- 6 ounces roasted, salted almonds
- 4 to 6 recipes Enriched Chocolate Sauce, recipe follows
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 4 ounces semisweet chocolate
- 2 teaspoons dark rum
- 1/8 teaspoon grated orange zest
Mini Pibis
By lorik
Makes 14-16 Tamales
- 3 1/4 cups (about 1 pound) corn masa flour for tortillas or tamales (masa harina)
- 2 3/4 cups chicken broth for masa, plus 1/2 cup for chicken filling
- 1 1/2 teaspoon kosher or coarse sea salt or to taste, divided
- 1 cup lard or vegetable shortening
- 3 tablespoons (or 2 ounces) achiote paste
- 3/4 pound (about 3) ripe Roma tomatoes cut into chunks
- 4 garlic cloves
- 1/4 cup white onion coarsely chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 3 cups cooked shredded chicken
- Banana leaves, fresh or thawed from frozen, cut into 15 pieces, 10-inches in length, plus more for covering the steamer
Venezuelan Stuffed Corn Cakes (Arepas)
By lorik
Masarepa, a precooked corn flour that is also called harina precocida and masa al instante, is available in special...
- Black Bean and Cheese Corn Cake Filling:
- 2 cups masarepa blanca (10 ounces)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 1/2 cups warm water
- 1/4 cup vegetable oil
- 1 recipe corn cake filling (see below)
- 1 (15-ounce) can black beans, rinsed
- 4 ounces Monterey Jack cheese, shredded (about 1 cup)
- 2 tablespoons minced fresh cilantro leaves
- 2 scallions, sliced thin
- 1 tablespoon juice from 1 lime
- 1/4 teaspoon chili powder
- Salt and ground black pepper
- Cheese Corn Cake Filling:
- 8 ounces Monterey Jack cheese, shredded (about 2 cups)
- 4 ounces queso fresco, crumbled (about 1 cup) (see note)
- 2 tablespoons minced fresh cilantro leaves
- 2 scallions, sliced thin
- 1 tablespoon juice from 1 lime
- 1/4 teaspoon chili powder
- Salt and ground black pepper
Bucatini with Chicken and Pecorino
By lorik
Recipe adapted from Niko Romito for Unforketable
- 1 medium carrot
- 1 celery stalk
- 1 garlic clove, finely chopped
- 1/4 cup olive oil
- Kosher salt, to taste
- 4 boneless, skinless chicken thighs, patted dry and cut into small pieces
- 1/2 cup dry white wine
- 2 tablespoons white wine vinegar
- 1 cup water
- 1 teaspoon white wine vinegar
- 6 ounces Garofalo bucatini
- 1 tablespoon finely grated pecorino cheese
Cheese and Bacon Potato Rounds
By lorik
1.Preheat oven to 400 degrees F (200 degrees C)
- 4 baking potatoes, cut into 1/2 inch slices
- 1/4 cup melted butter
- 8 slices bacon - cooked and crumbled
- 8 ounces shredded Cheddar cheese
- 1/2 cup chopped green onions
Stuffed Blue Cheese Burgers with Pickled Mushrooms and Red Onion
By lorik
1. Place mushrooms and onions in a bowl
- Variation from Fine Cooking:
- 6 oz. cremini mushrooms, thinly sliced
- 1 red onion, thinly sliced into rings
- 1 cup red wine vinegar
- 1 ⁄2 cup olive oil
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste, plus 1 tbsp.
- 2 lb. ground beef
- 4 oz. blue cheese
- 2 tbsp. dehydrated garlic flakes
- 1 tbsp. coriander seeds
- 1 ⁄2 tbsp. dill seed
- 1 ⁄2 tsp. crushed red chile flakes
- 1 ⁄2 tbsp. dried onion flakes
- 4 hamburger buns, toasted
- Dijon mustard, for serving
- 1-1/2 lb. ground 80% to 85% lean beef, preferably chuck
- 2 tsp. Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 4 oz. crumbled creamy blue cheese, such as Point Reyes Farmstead Original Blue
- Red Wine Pan Sauce (Recipe Follows)
- Red Wine Pan Sauce:
- 4 Tbs. unsalted butter
- 1/4 cup finely chopped shallots
- 1 cup lower-salt beef or chicken broth
- 3/4 cup red wine
- 1 Tbs. balsamic vinegar
- 2 tsp. Dijon mustard, preferably grainy
- Kosher salt and freshly ground black pepper
Kentucky Hot Brown
By lorik
Recipe by Bobby Flay
- Sauce:
- 2 1/4 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp white cheddar cheese (6 ounces)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Pinch of freshly grated nutmeg
- Few dashes of hot sauce
- Kosher salt
- Pepper
- Sandwiches:
- 16 slices of thick-cut bacon
- 2 tomatoes, cut into eight 1/4-inch-thick slices
- 1 tablespoon canola oil
- Kosher salt
- Pepper
- Eight 1/2-inch-thick slices of day-old white sandwich bread
- 4 tablespoons unsalted butter, cut into pieces
- 2 pounds roast turkey breast, sliced 1/4 inch thick
- 1 1/2 cups shredded sharp white cheddar cheese (4 1/2 ounces)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Chopped chives and chopped parsley, for garnish