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Recipes
Spicy Pork Tacos (al Pastor)
By lorik
Boneless pork butt is often labeled Boston butt
- Variation from Food + Wine for a quick version:
- 10 large dried guajillo chiles, wiped clean
- 1 1/2 cups water
- 1 1/4 pounds plum tomatoes, cored and quartered
- 8 garlic cloves, peeled
- 4 bay leaves
- Salt and pepper
- 3/4 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 3 pounds boneless pork butt roast
- 1 lime, cut into 8 wedges
- 1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
- Vegetable oil
- 18 (6-inch) corn tortillas, warmed
- 1 small onion, chopped fine
- 1/2 cup coarsely chopped fresh cilantro
- 1 tablespoon canola oil, plus more for brushing
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cloves
- 4 guajillo chiles—stemmed, seeded and cut into 2-inch pieces
- 1/3 cup pineapple juice
- 1/4 cup distilled white vinegar
- 2 tablespoons achiote paste
- Sea salt
- 2 pounds boneless pork shoulder, sliced 1/4 inch thick
- 1/2 medium pineapple, peeled and sliced 1/2 inch thick
- 1 medium red onion, sliced crosswise 1/2 inch thick
- Warm corn tortillas, chopped cilantro and lime wedges, for serving
- Variation from Rick Bayless:
- A 3 1/2ounce package achiote paste
- 3 canned chipotle chile en adobo, plus 4 tablespoons of the canning sauce
- 1/4 cup vegetable or olive oil, plus a little more for the onion and pineapple
- 1 1/2 pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
- 1 medium red onion, sliced 1/4- inch thick
- Salt
- 1/4 of a medium pineapple, sliced 1/4-inch-thick rounds
- 20 warm corn tortillas
- 1 1/2 About 1 1/2 cups raw tomatillo salsa
Warm German Potato Salad
By lorik
1. In a large pot, cover the potatoes with salted water, then bring to a boil over high heat
- 1 pound fingerling potatoes
- 4 ounces green beans, trimmed and halved crosswise
- 1/2 cup olive oil
- 2 shallots, thinly sliced into rings
- 1 garlic clove, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon minced parsley
- Kosher salt and freshly ground black pepper, to taste
Alexandra Stafford's No-Knead Peasant Bread
By lorik
Food 52
- Makes two 14-ounce loaves
- 4 cups (512 grams) unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant yeast
- 2 cups lukewarm water, made by mixing 1/2 cup boiling water with 1 1/2 cups cold water
- Softened unsalted butter, for greasing
Chinese Chicken with Black Pepper Sauce For 2
By lorik
1. Mix sauce ingredients in small bowl and set aside
- Serves 2
- Stir-Fry
- 10 ounces boneless chicken thigh
- 3 tablespoons cornstarch
- 1/2 cup chopped white onion
- 1/2 cup frozen peas and carrots, thawed
- 10 tablespoons peanut oil
- 1 to 2 cups hot steamed rice
- Black Pepper Sauce
- 1/4 cup oyster sauce
- 1 teaspoon dark sweet soy sauce
- 1 teaspoon rice wine or dry sherry
- 1/2 tablespoon black pepper
Tagliatelle with Prosciutto and Peas for 2
By lorik
We prefer imported Prosciutto di Parma or domestically made prepackaged Volpi Traditional Prosciutto
- 3 ounces thinly sliced prosciutto
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- Salt and pepper
- 1/2 cup heavy cream
- 8 ounces tagliatelle
- 3/4 cup frozen petite peas, thawed
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Gruyère cheese
Perfect Pecan Pie
By lorik
Chop the toasted pecans by hand or the best texture; a food processor will grind them too small
- 1 ¼ cup (6 1/4 ounces) unbleached all-purpose flour, plus more for dusting work surface
- 1 tablespoon sugar
- ½ teaspoon table salt
- 3 tablespoons chilled solid vegetable shortening
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
- 4 - 5 tablespoons ice water
- Filling
- 6 tablespoons unsalted butter, cut into 1-inch pieces
- 1 cup (7 ounces) packed dark brown sugar
- ½ teaspoon table salt
- 3 large eggs
- ¾ cup light corn syrup
- 1 tablespoon vanilla extract
- 2 cups whole pecans (8 ounces), toasted and chopped into small pieces
Sara Moulton's Food Processor Pizza Dough
By lorik
Combine 1 3/4 cups of the flour, the yeast, sugar, and salt in the bowl of a food processor fitted with the choppin...
- 2 to 2 1/2 cups unsifted, unbleached all-purpose flour
- One 1/4-ounce package quick-rising yeast (about 2 1/4 teaspoons)
- 1 teaspoon sugar
- 1 teaspoon table salt
- 1 tablespoon extra virgin olive oil
Oven-Ready Lasagna with Meat Sauce and Bechamel
By lorik
Pre heat the oven to 375 degrees F
- 1 (9 ounce) box Barilla® Oven Ready Lasagne
- 1 quart milk
- 6 tablespoons butter
- 5 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 cup grated Parmesan cheese
- 1 (24 ounce) jar Barilla® Meat Sauce
- 1/2 cup fresh basil leaves, julienned
Ham and Brie Sandwich with Apricot Mustard Spread
By lorik
For the apricot spread, combine jam, shallots, and Dijon; season with salt and pepper
- For the apricot spread, combine:
- 1/3 cup apricot jam
- 2 Tbsp minced shallots
- 1 Tbsp Dijon mustard
- Salt and pepper to taste
- For the sandwiches, divide:
- 5 oz thinly sliced smoked Black Forest ham
- 2 oz Brie, softened and thinly sliced
- 2 demi baguettes, halved lengthwise (5-7 inches each)
- 1 oz watercress (about 1 cup)
Easy Ravioli Lasagna Bake
By lorik
HEAT oven to 350ºF. BROWN meat with vegetables and garlic in large skillet sprayed with cooking spray on medium-h...
- 1 lb. extra-lean ground beef
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 3 cloves garlic, minced
- 1 jar (24 oz.) spaghetti sauce
- 1/2 cup water
- 2 lb. frozen cheese ravioli (about 24), uncooked
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 1/2 cup milk
- 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
- 2 Tbsp. KRAFT Grated Parmesan Cheese