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Recipes
Lort Cha
By lorik
Note: This dish is traditionally made with thinly sliced beef and topped with a fried egg
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 pound uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
- 1 1/2 teaspoons vegetable oil Cooking spray
- 2 (4-ounce) lean, boned center-cut loin pork chops (about 3/4 inch thick), cut into 1/4-inch-wide strips
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1 1/2 cups fresh bean sprouts
- 1 1/2 cups thinly sliced green cabbage
- 1 1/2 cups (1 1/2-inch) julienne-cut green onions
Kentucky Smoked Barbecue Sauce
By lorik
makes 2-2 1/2 cups
- 4 tablespoons unsalted butter
- 1 small onion, chopped
- 2 medium cloves garlic, minced
- 2 teaspoons paprika
- 1 tablespoon ground black pepper
- 1/4 cups fresh lemon juice
- 1/2 teaspoon liquid smoke
- 1 teaspoon dry mustard
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon table salt
- 2 tablespoons brown sugar
- 1/4 cup cider vinegar
- 1 (15-ounce) can tomato sauce
Cumin Crusted Chicken Thighs with Cauliflower "Couscous"
By lorik
Be sure to keep the rendered chicken fat in the skillet after step 1; the schmaltz adds flavor and richness to the ...
- 8 (5- to 7-ounce) bone-in chicken thighs
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 teaspoons cumin seeds
- 1 head cauliflower (2 pounds), cored and cut into 1/2-inch pieces
- 1 teaspoon paprika
- 1/2 cup chopped fresh mint, plus 2 tablespoons torn mint leaves
- 1 1/2 teaspoons grated lime zest, plus lime wedges for serving
CC Foolproof Cheese Fondue
By lorik
Don’t substitute deli Swiss cheese for the Emmentaler—it will make the fondue stringy
- 8 ounces Emmentaler cheese, shredded (2 cups), room temperature
- 8 ounces Gruyère cheese, shredded (2 cups), room temperature
- 2 tablespoons cornstarch
- Pinch ground nutmeg
- 1 1/2 cups dry white wine
- 1 garlic clove, peeled and halved
- 1/4 teaspoon pepper
- 1 (12-inch) baguette, cut into 1-inch pieces
Pasta with Garlic and Oil (Aglio E Olio)
By lorik
For a twist on pasta with garlic and oil, try sprinkling toasted bread crumbs over individual bowls, but prepare th...
- Variation from Food 52:
- 1 pound spaghetti
- Table salt (see note above)
- 6 tablespoons extra-virgin olive oil
- 1/4 cup minced garlic (about 30 small, 20 medium, 10 large, or 5 extra large cloves) from 1 to 2 heads
- 3/4 teaspoon red pepper flakes
- 3 tablespoons chopped fresh parsley leaves
- 2 teaspoons lemon juice from 1 lemon
- 1/2 cup Parmesan cheese, coarsely grated (optional)
- Sea salt
- 1 pound spaghetti, linguine, vermicelli, or other long thin pasta
- 1/2 cup extra-virgin olive oil
- 4 plump garlic cloves, peeled and crushed
- 1 small dried hot red chili, crumbled, or hot red pepper flakes to taste
- 3/4 cup minced flat-leaf parsley (optional)
- Freshly ground black pepper, to taste
Double-Pork, Double-Cheese Burgers
By lorik
In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes
- 1/2 cup finely chopped bacon
- 1 1/2 pounds ground pork
- 1 large garlic clove, minced
- 2 teaspoons finely chopped thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Four 1/2-inch-thick red onion slices
- Olive oil, for drizzling
- 4 hamburger buns or ciabatta rolls
- 2 tablespoons unsalted butter, melted
- 6 ounces Camembert, cut into eight 1/3-inch-thick slices
- 2 ounces Gorgonzola cheese, cut into four 1/3-inch-thick slices
- Arugula and 4 tomato slices
Gnocchi with Creamy Tomato Sauce
By lorik
The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gno...
- 1/4 cup extra-virgin olive oil
- 1 pound vacuum-packed gnocchi
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup water
- Salt and pepper
- 1/2 cup heavy cream
- 2 ounces Parmesan cheese, grated (1 cup)
- 1/2 cup chopped fresh basil
Homemade Mayonnaise
By lorik
Start with all ingredients at room temperature
- 3 large egg yolks
- 1 tablespoon lemon juice, plus additional to taste
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1-1/2 cups neutral flavored oil (canola, vegetable, peanut)
- 2 tablespoons boiling water
Baked Vegetable Wontons
By lorik
Makes about 50 wontons Preheat the oven to 425°F
- 2 tablespoons sesame oil
- 1/2 medium yellow onion, diced
- 1 to 2 cloves fresh garlic, minced
- 2 to 3 medium- to large-sized carrots, shredded
- 1 bunch asparagus (about a pound), ends trimmed and stalks sliced
- 1 8-ounce package cremini mushrooms, diced
- 1 cup peas, fresh or frozen
- 1 bunch scallions, diced
- 2 teaspoons soy sauce
- 1 teaspoon roasted sesame seeds, plus more to garnish (see Recipe Note)
- 1 heaping teaspoon crushed red pepper flakes (optional, for some heat)
- 1 12-ounce package square wonton wrapper skins (about 50 skins)
- 7 ounces cream cheese
Baked Ricotta Chicken
By lorik
Our favorite ricotta is BelGioioso Ricotta con Latte Whole Milk Ricotta Cheese
- Bread Crumbs:
- 1/2 cup panko bread crumbs
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Chicken:
- 8 ounces (1 cup) whole-milk ricotta cheese
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
- 1 teaspoon dried oregano
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded 1/2 inch thick
- 1 1/2 cups jarred pasta sauce
- 2 tablespoons coarsely chopped fresh basil