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Recipes
Soy Marinated Chinese Pork Tenderloin
By lorik
Trim fat and silverskin from tenderloin
- 1 pork tenderloin (1 1/2 lb)
- 1/2 cup low sodium soy sauce
- 1/4 cup packed dark brown sugar
- 1/4 cup purchased barbecue sauce
- 2 Tbsp sesame oil
- 2 Tbsp minced fresh ginger
- 2 Tbsp dry sherry or mirin
- 1 Tbsp chili garlic sauce
Summer Straw & Hay Pasta
By lorik
Cook egg and spinach fettuccine in a large pot of boiling salted water according to package directions; reserve 1 c...
- COOK:
- 4 oz. each dry egg fettuccine and dry spinach fettuccine
- 8 strips thick-sliced bacon, cut into 1-inch-wide pieces
- SAUTÉ:
- 3/4 cup thinly sliced scallions
- 2 tsp. minced fresh garlic
- 1 cup low-sodium chicken broth
- STIR IN:
- 1 1/2 cups fresh sweet corn kernels
- (about 2 ears)
- 1 cup heavy cream
- Salt and black pepper to taste
- Grated Parmesan
Linguine with Red Clam Sauce
By lorik
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces linguine
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 anchovy fillets
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 cup dry white wine
- 1 28 -ounce can whole San Marzano tomatoes, crushed by hand
- 1 1/4 pounds littleneck clams (about 16), scrubbed
- 12 ounces chopped clams (drained if canned)
- 1/2 cup chopped fresh parsley
Prosciutto-Fontina Panini with Honey Dijon
By lorik
Use a light, not dense, loaf of bread or the sandwich will seam too heavy
- 1/4 cup honey
- 2 Tbsp Dijon mustard
- Salt and pepper to taste
- 1 loaf unsliced french or Italian round 1-1 1/2 lb loaf
- 4 oz thinly sliced fontina cheese
- 6 oz thinly sliced prosciutto
- 1 red skinned pear, cored and thinly sliced
- 2 cups arugula
- olive oil
Caribbean Chicken Roti
By lorik
Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon chopped fresh thyme, plus 3 sprigs
- Kosher salt and freshly ground pepper
- 6 skinless, boneless chicken thighs (about 1 1/2 pounds), quartered
- 1 13 .5-ounce can unsweetened coconut milk (do not shake)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro, plus more for topping
- 1/2 to 1 Scotch bonnet, habanero or serrano chile pepper, seeded and finely chopped
- 1 10 -ounce package lavash flatbread (5 pieces)
- 1 cup frozen peas and carrots, thawed
Pastrami or Corned Beef with Slaw for Two
By lorik
Toss 1 cup shredded red cabbage with 4 Tbsp apple cider vinegar and 2 tsp each sugar and chopped dill; let sit 15 m...
- From Food Network
Quick Carrot Bread
By lorik
Make the quick bread: Arrange a rack in the middle of the oven and heat to 350°F
- For the bread:
- Makes 1 (9-inch) loaf; serves 8 to 10
- Cooking spray
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1/2 teaspoon freshly ground nutmeg
- 3 large eggs, at room temperature
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 1/2 cup whole or low-fat plain yogurt
- 1/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 12 ounces carrots (about 4 medium), peeled and shredded on the large holes of a box grater (2 1/2 cups)
- 1 cup toasted walnuts or pecans, coarsely chopped (optional)
- For the glaze (optional):
- 1/2 cup powdered sugar
- 1 1/2 tablespoons whole or low-fat plain yogurt
Cheesy Grits Souffle
By lorik
The coarsely ground dried corn known as grits is a southern staple
- BOIL:
- 2 1⁄2 cups water
- 1 ⁄2 cup yellow corn grits
- OFF HEAT, STIR IN:
- 1 cup heavy cream
- 1 cup frozen corn kernels
- 3 ⁄4 cup shredded smoked Cheddar
- 1 ⁄2 cup grated Parmesan
- 1 ⁄3 cup chopped scallions
- 2 egg yolks
- 1 tsp. kosher salt
- 1 ⁄8 tsp. cayenne pepper
- BEAT:
- 3 egg whites
Chicken Shepherd's Pie
By lorik
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees
- You will need a 10-inch ovensafe skillet for this recipe. You can use dry white wine in place of the sherry. Swanson Chicken Stock is our taste-test winner. Make sure to use russet potatoes here.
- 2 pounds bone-in chicken thighs, trimmed
- Salt and pepper
- 6 tablespoons unsalted butter, cut into 6 pieces
- 1 onion, chopped
- 3 carrots, peeled, halved lengthwise, and cut crosswise 1/2 inch thick
- 2 garlic cloves, minced
- 1 1/2 teaspoons minced fresh thyme
- 1/4 cup dry sherry
- 2 cups chicken broth
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1/4 cup cornstarch
- 1 cup frozen peas, thawed
- 1 tablespoon lemon juice
- 1 large egg, lightly beaten
Roasted Butternut Squash with Brown Butter and Hazelnuts
By lorik
Serves 4 to 6 For plain roasted squash omit the topping
- SQUASH:
- 1 large (2 1/2- to 3-pound) butternut squash
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- TOPPING:
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1/3 cup hazelnuts, toasted, skinned, and chopped coarse
- 1 tablespoon water
- 1 tablespoon lemon juice
- Pinch salt
- 1 tablespoon minced fresh chives