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Recipes
Grilled Pork Medallions
By lorik
Cut pork tenderloin into 8 pieces
- 1 pork tenderloin (1 1/4 lb), trimmed
- 3/4 tsp ground black pepper
- 3/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp dried oregano
- 1/4 tsp kosher salt
- 1/8 tsp ground coriander
- 2 Tbsp canola oil
Quick Quiche
By lorik
Place bacon in a large, deep skillet
- 8 slices bacon
- 4 ounces shredded Swiss cheese
- 2 tablespoons butter, melted
- 4 eggs, beaten
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
Sweet-and-Spicy Spareribs with Korean Barbecue Sauce
By lorik
Preheat the oven to 325°
- 1 cup gochujang (see Note)
- 1/2 cup hoisin sauce
- 1/2 cup ketchup
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/2 cup sake
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon finely grated garlic
- 2 tablespoons ground white pepper
- 3 racks pork spareribs (about 8 pounds), membranes removed
- Kosher salt
Charmoula
By lorik
In a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 min...
- 3 unpeeled garlic cloves
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup cilantro leaves
- 2 tablespoons chopped green olives
- 1 tablespoons fresh lemon juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Kosher salt
- Pepper
Breakfast Pizza
By lorik
Small-curd cottage cheese is sometimes labeled “country-style
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 6 slices bacon
- 8 ounces mozzarella cheese, shredded (2 cups)
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 4 ounces (1/2 cup) small-curd cottage cheese
- 1/4 teaspoon dried oregano
- Salt and pepper
- Pinch cayenne pepper
- 1 pound store-bought pizza dough, room temperature
- 6 large eggs
- 2 scallions, sliced thin
- 2 tablespoons minced fresh chives
Katsudon (Pork-Cutlet Rice Bowl)
By lorik
To make the dashi, bring the water and kombu up to a simmer, then turn off the heat
- TO ASSEMBLE:
- 4 cups water
- 1 piece kombu, about 5 inches by 6 inches
- 1 ounce bonito flakes
- 2 pork-loin cutlets, 1/2 inch thick
- 1/2 cup flour
- 1 egg, lightly beaten
- 3/4 cup panko
- Salt and pepper
- Vegetable oil, for deep-frying
- 2/3 cup dashi
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1/2 cup white onion, thinly sliced
- 1 piece ginger, 1 inch thick, thinly sliced and cut into strips
- 1/4 cup frozen peas (optional)
- 4 eggs
- White rice, to serve
- 2 scallions, thinly sliced
Taco Seasoning Mix
By lorik
Mix chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and...
- 2 teaspoons hot chili powder
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste (optional)
- 1 pinch red pepper flakes, or to taste (optional)
Gorgonzola Pesto
By lorik
In a blender or food processor, whirl basil, cheese and oil until pureed
- 3 cups lightly packed basil leaves
- 2/3 cup (about 6 oz) lightly packed crumbled Gorgonzola cheese
- 1/4 cup olive oil
- Salt and pepper
Roast Beef & Blue Cheese Spears
By lorik
Deli roast beef and a simple blue cheese cream top Treviso in a simple, pretty appetizer
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons crumbled blue cheese
- 2 heads of Treviso or Belgian endive, spears separated
- 4 ounces thinly sliced roast beef, cut into ribbons
Rustic French Fries
By lorik
Preheat oven to 350 degrees
- 4 Baking Potatoes, skin on, scrubbed
- Canola oil
- Kosher or Sea Salt