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Recipes
Sautéed Chorizo with Red Wine
By lorik
Heat the olive oil in a large (12-inch) skillet over medium heat
- 3 Tbs. extra-virgin olive oil
- 1-1/2 lb. cured but soft chorizo, cut into 1/2-inch-thick slices
- 1/3 cup dry red wine
- Good country bread, cut into large cubes
Grilled-Pork Banh Mi
By lorik
In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic
- 1/4 cup Asian fish sauce
- 1 tablespoon honey
- 2 tablespoons sugar
- 1 teaspoon freshly ground pepper
- 6 scallions, white and tender green parts only, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 1/2 pounds pork tenderloin, thinly sliced
- Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split
- Hoisin sauce and Sriracha chile sauce
- Vegetable oil, for grilling
- 1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks
- 1 1/2 loosely packed cups cilantro sprigs
Martha Stewart's Macaroni & Cheese
By lorik
Serves: 12 Prep time: 30 min Cook time: 30 min
- 8 8 8 tablespoons (1 stick) unsalted butter, plus more for dish
- 6 6 1/4- to 1/2-inch white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
- 5 1/2 5 1/2 1/2 cups milk
- 1/2 1/2 1/2 cup all-purpose flour
- 2 2 2 teaspoons salt
- 1/4 1/4 1/4 teaspoon freshly grated nutmeg
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 to teaspoon cayenne pepper, or to taste
- 4 1/2 4 1/2 18 cups grated sharp white cheddar cheese (about 18 ounces)
- 2 2 8 1 1/4 5 cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
- 1 1 1 pound elbow macaroni (or other small pasta shape)
Egg Salad with Lovage on Seeded Quick Bread
By lorik
Make the bread: Preheat the oven to 400°
- For Bread:
- 2 1/2 cups all-purpose flour
- 2 1/2 cups barley flour (see Note)
- 1/2 cup salted roasted sunflower seeds
- 1/2 cup raw pumpkin seeds
- 4 teaspoons baking powder
- 1 1/2 teaspoons sea salt
- 1 1/2 cups buttermilk
- 1 1/2 cups hot water
- For Egg Salad:
- 8 large eggs
- 4 tablespoons mayonnaise
- 4 tablespoons sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 tablespoon minced shallot
- 2 tablespoons minced scallion
- 2 tablespoons coarsely chopped lovage or pale green inner celery leaves
- Kosher salt
- Pepper
Various Grilling Sauces for Beef, Pork or Chicken
By lorik
Spice Rub: 2 tablespoons kosher salt 1 tablespoon packed brown sugar 2 teaspoons pepper 2 teaspoons ground cumin...
- From America's Test Kitchen
Finocchio al Forno (Fennel Baked in Cream)
By lorik
Heat oven to 425°. In a bowl, toss together fennel, cream, and 1 cup Parmesan; season with salt and pepper
- Serves 6-8
- 1 1⁄2 lb. fennel (about 2 large bulbs), stalks removed, halved lengthwise, and cut into 1⁄2" wedges
- 2 cups heavy cream
- 1 1⁄2 cups finely grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 4 tbsp. unsalted butter, cubed
Roasted Cornish Hens with Chorizo Cornbread Stuffing
By lorik
For the Cornish hens: The night before you plan to cook, rub the chickens all over with Aaron's Achiote Paste (unde...
- Chorizo Stuffing:
- 2 Cornish hens or poussins (about 1 1/2 pounds each)
- 1 cup Aaron's Achiote Paste, recipe follows
- 1 pound Aaron's Chorizo, recipe follows (store-bought is fine)
- 3 cloves garlic, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 medium white onion, finely chopped
- 2 cups coarsely crumbled cornbread
- 1/4 cup chopped fresh cilantro
- 1/2 cup chicken stock (low-sodium store-bought is fine)
- Achiote Paste:
- 1/2 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 2 tablespoons achiote paste
- 2 teaspoons dried whole oregano (preferably Mexican) or dried marjoram
- 1/2 teaspoon ground cumin
- 2 large cloves garlic, roughly chopped
- Chorizo Sausage:
- 1 pound ground beef chuck
- 1 pound ground pork
- 1/4 cup white wine vinegar
- 1 tablespoon salt
- 3 cloves garlic, very finely chopped
- 2 tablespoons crushed dried oregano (preferably Mexican)
- 1 teaspoon ground canela (Mexican cinnamon) or 1/2 teaspoon ground cinnamon
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground star anise
- 1/2 teaspoon ground cloves
- 1/4 cup dry white wine
- 1 teaspoon sugar
- 1/2 cup ancho chile powder
Chipotle Chicken and Corn Tostadas
By lorik
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire
- 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
- 1 Tbs. canola or vegetable oil; more as needed
- 2 tsp. finely grated lime zest
- 1/2 tsp. dried oregano
- Kosher salt
- 1 lb. boneless, skinless chicken breast cutlets
- 3 ears corn, husked
- 1/2 cup sour cream
- 2 tsp. fresh lime juice
- 8 tostada shells
- 1/2 cup coarsely chopped cilantro
- Lime wedges, for serving (optional)
"Peking" Pork Dumplings
By lorik
Mix together pork, onions, hoisin, soy, a sprinkle of sesame seeds, and sesame oil
- 1.5 pounds cooked pork-shredded
- 3 green onions-thinly sliced (reserve a pinch for the sauce)
- 1/2 cup hoisin sauce
- splash soy sauce
- splash sesame oil
- white sesame seeds
- 25 won ton wrappers
- equal parts soy sauce and red wine vinegar
Caramelized Onion and Bread Soup with Brûléed Blue Cheese
By lorik
Put the onions, oil, and butter in a stockpot set over medium heat and toss them all together
- 4 ½ lb mixed onions, such as 2 large yellow, 2 large red, and 2 large sweet onions, halved and thinly sliced from root to stem
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- ¼ c oloroso sherry
- 6 c low-sodium chicken or vegetable broth (homemade would be great)
- 6 Thyme sprigs
- 1 tbsp kosher salt, or to taste
- ¾ tsp freshly ground black pepper, or to taste
- 2 tsp sherry vinegar
- 3 c bite-size pieces of stale whole-grain country bread
- 4 oz Stilton blue cheese, thinly sliced by your cheesemonger, or very coarsely crumbled