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Recipes
Fluffy Baked Polenta with Red Sauce
By lorik
We developed this recipe using Quaker Yellow Corn Meal for its desirable texture and relatively short cooking time
- Polenta:
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed and peeled
- 7 cups water
- 1 1/2 teaspoons Salt
- 1/2 teaspoon pepper
- 1 1/2 cups cornmeal
- 3 ounces Pecorino Romano cheese, grated (1 1/2 cups)
- 1/4 cup half-and-half
- Red Sauce:
- 1 (14.5-ounce) can whole peeled tomatoes
- 1/4 cup extra-virgin olive oil
- 1 onion, peeled and halved through root end
- 1 (15-ounce) can tomato sauce
- 1 ounce Pecorino Romano cheese, grated (1/2 cup)
- 1 1/2 tablespoons sugar
- 3/4 teaspoon Salt
- 1/2 teaspoon garlic powder
CC Corned Beef Hash
By lorik
Serve this breakfast classic with ketchup
- 2 pounds russet potatoes, peeled and cut into 1/2-inch dice
- Table salt
- 4 slices bacon, chopped fine
- 1 medium onion, chopped fine
- 2 medium cloves garlic, minced
- 1/2 teaspoon minced fresh thyme leaves
- 1 pound corned beef, cut into 1/4-inch dice
- 1/2 cup heavy cream
- 1/4 teaspoon Tabasco sauce
- 4 large eggs
- Ground black pepper
Chicken-and-Poblano Tamales
By lorik
Recipe from the Tasting Table Test Kitchen
- For the Wrappers:
- 2 dozen dried corn husks
- 10 cups boiling water, for soaking
- For the Chicken-Poblano Filling:
- 4 whole chicken legs, skin on and bone in (about 2 1/2 pounds)
- 1 small white onion, halved
- 2 garlic cloves, smashed
- 2 tablespoons kosher salt, divided, plus more to taste
- 1/4 teaspoon whole black peppercorns
- Handful cilantro sprigs
- 1 bay leaf
- 4 medium poblano peppers (about 1/2 pound)
- 1/2 cup tomatillo salsa, plus more for serving
- For the Dough and Tamales:
- 3 cups masa harina
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon cayenne pepper
- 2/3 cup (5 1/4 ounces) lard, cut into 1/2-inch pieces at room temperature
- 2 cups hot chicken broth
Slow Cooker Coconut Lentil Curry
By lorik
Place the tomatoes, broth lentils, onion, garlic, garam masala, turmeric, salt, and pepper in a 6-quart or larger s...
- Prep time: 5 minutes ; cooking time: 8 hours
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 3 cups low-sodium vegetable or chicken broth
- 2 cups dried brown lentils
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 2 teaspoons ground turmeric
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (14-ounce) can unsweetened full-fat coconut milk
- Cooked basmati rice, for serving
- Chopped fresh cilantro leaves and tender stems, for garnish
John Fleer's Buttermilk Cornbread Soup
By lorik
A warming and delicious buttermilk soup topped with crumbled cornbread pieces
- Peanut oil
- 1/3 cup leeks, chopped, white part only
- 1/3 cup celery, chopped
- 1/4 teaspoon garlic, minced
- 2 1/4 cups chicken broth, plus extra if needed to thin the soup
- 1/2 cup crumbled, day-old cornbread, plus extra for garnish
- 1 cup whole buttermilk
- 3 tablespoons heavy cream
- Salt and freshly ground black pepper
Robin Hood Chicken
By lorik
Cut down both sides of the backbone of the chicken using kitchen shears, then flip over and halve lengthwise
- 2 whole chickens 3 1/2 lb each
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 3 Tbsp each chopped rosemary, parsley and garlic
- 1 Tbsp kosher salt
- 1 Tbsp black pepper
Spicy Barbecued Chicken with Miso Corn
By lorik
Make the chicken In a large bowl, stir together all of the ingredients except the chicken
- 1/3 cup packed light brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon finely grated peeled fresh ginger
- 2 teaspoons crushed red pepper
- 1 teaspoon kosher salt
- 4 garlic cloves, minced
- 1 scallion, thinly sliced, plus more for garnish
- 8 boneless, skinless chicken thighs (about 2 1/2 pounds)
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon white miso or doenjang (Korean fermented bean paste)
- 1/2 scallion, thinly sliced
- Canola oil, for brushing
- 4 ears of corn, shucked
Baked Goat Cheese in Tomato Sauce
By lorik
Heat oven to 400ºF. Mix cream cheese, goat cheese and rosemary until blended
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 4 oz. goat cheese
- 1 tsp. finely chopped fresh rosemary
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 can (15 oz.) tomato sauce
- 2 Tbsp. coarsely chopped fresh basil
The Best Baked Chicken Wings
By lorik
If you buy chicken wings that are already split, with the tips removed, you will need only 3 1/2 pounds
- 4 pounds chicken wings, halved at joints, wingtips discarded
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 recipe wing sauce (recipes follow)
Root Beer Barbecue Chicken
By lorik
Great recipe for making barbecue chicken for a crowd since, just double or triple recipe as needed
- For the sauce:
- 1 chicken, cut into 8 pieces (about 3 1/2 lbs)
- vegetable oil
- salt and pepper, (pepper only if chicken has been brined)
- 2 Tbsp olive oil
- 1/2 cup onion, diced
- 1 Tbsp garlic, minced
- 2 cups root beer
- 3/4 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup yellow mustard
- 2 Tbsp molasses
- 1 Tbsp Worcestershire sauce
- 1 tsp red pepper flakes
- Juice of 1/2 lime