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Recipes
Miso Glazed Pork Belly with Noodles in Dashi
By lorik
Make the dashi: In a small saucepan, combine kombu with 5 cups water and bring to a boil
- For the Dashi (makes 4 1/2 cups):
- 1 ⁄4 oz. kombu
- 1 oz. bonito flakes
- For the Pork Belly and Noodles:
- 1 lb. skinless pork belly, cut into 1⁄2-inch pieces
- 1 ⁄2 cup red miso paste
- 3 tbsp. awamori rice liqueur
- 3 tbsp. mirin
- 1 1⁄2 tbsp. packed dark brown sugar, preferably from Okinawa
- 2 tbsp. toasted sesame seeds
- 4 cups Dashi
- 5 oz. mung bean sprouts
- 9 oz. somen noodles
- 4 scallions, thinly sliced
- Angel hair chile threads, to garnish
Italian Dressing Mix
By lorik
In a small bowl, mix together the garlic powder, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celer...
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/4 teaspoon celery salt
- 2 teaspoons salt
Curried Maple-Mustard Chicken Breasts
By lorik
Preheat the oven to 350°
- 1 stick unsalted butter, cut into pieces
- 1/2 cup pure maple syrup
- 1/2 cup Dijon mustard
- 1 tablespoon mild or hot curry powder
- 1/4 teaspoon cayenne
- Kosher salt
- Pepper
- Four 12-ounce, bone-in, skin-on chicken breast halves
Melissa Clark's Stovetop Mac & Cheese
By lorik
Bring a large pot of heavily salted water to a boil
- Kosher salt, as needed
- 8 ounces regular or whole-wheat elbow macaroni
- 1/3 cup heavy cream
- 1 1/4 cups grated cheddar cheese (5 ounces)
- Freshly grated nutmeg to taste
- Freshly ground black pepper to taste
Caribbean-style Oxtails
By lorik
Emeril Lagasse
- 2 tablespoons olive oil
- 3 pounds oxtails
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup small diced onion
- 1/2 cup small diced carrot
- 1/2 cup small diced celery
- 1/4 cup small diced leeks
- 1 tablespoon minced garlic
- 1 tablespoon minced green onion, white part only
- 2 teaspoons minced ginger
- 2 tablespoons tomato paste
- 2 1/2 tablespoons all-purpose flour
- 1 (12-ounce) bottle beer (recommended: Guinness)
- 1 1/2 cups veal stock or low-sodium canned beef broth
- 1/2 teaspoon ground allspice
- 1 tablespoon chopped fresh parsley leaves
Cheesy Sesame Phyllo Bites
By lorik
Preheat oven to 375°. Place a sheet of phyllo on a parchment-lined baking sheet
- 6 sheets fresh phyllo pastry or frozen, thawed
- 4 tablespoons unsalted butter, melted, slightly cooled
- 1 large egg white, room temperature, lightly beaten
- 1/3 cup mixed black and white sesame seeds, divided
- 1/2 teaspoon smoked paprika, divided
- Kosher salt, freshly ground pepper
- 4 ounces Gruyère, finely grated (about 2 cups), divided
Toasted Goat Cheese Crostini with Red Onion Jam
By lorik
To make the jam, cook the onions, butter, sugar, salt and pepper in a covered saucepan over low heat, stirring...
- For the red onion jam:
- Serves about 30 crostini
- 2 medium red onions, thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup sugar
- 1/4 teaspoon salt
- freshly ground black pepper
- 1/3 cup red wine
- 1 tablespoon sherry vinegar or red wine vinegar
- For the crostini:
- 1 baguette
- 1 log fresh goat cheese
- 30-40 small basil leaves, rinsed and dried
Bistro Style Flank Steak
By lorik
After cutting the meat into pieces, you should have four steaks with the grain (the long striations) running parall...
- 1 (2-pound) flank steak, trimmed
- Salt and pepper
- 2 teaspoons vegetable oil
- 3 tablespoons unsalted butter
- 1 large shallot, minced
- 3/4 cup dry white wine
Goat Cheese with Pink Peppercorns and Herbs
By lorik
Place fennel seeds in zipper lock bag and crush coarsely with meat pounder
- 1 tsp fennel seeds, toasted
- 4 tsp pink peppercorns
- 4 tsp minced fresh thyme
- 1 8 ounce log goat cheese, chilled
- 1/4 cup extra virgin olive oil
Cashew Chicken Salad Wraps
By lorik
Crunchy and sweet, this chicken salad delivers on flavor and wrapped up to make it easy to eat
- 3 cups cooked chicken, shredded
- 1/4 cup mayonnais
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon Dijon mustard
- 1/4 cup cashews or peanuts, roughly chopped
- 1/4 cup green onions, sliced, white part only
- 2 to 3 tablespoons red cabbage, finely chopped
- Kosher salt and pepper, to taste
- 4 large wraps or tortillas
- 1 cup fried Lo Mein noodles, for serving (optional)