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Recipes
Fresh Cheese in Roasted Tomatillo Salsa
By lorik
Set a small non-stick skillet over medium-high heat (if no non-stick skillet is available, lay in a piece of foil)
- 2 garlic cloves, peeled
- 1/2 pound (about 4 medium) tomatillos, husked, rinsed and cut in half around the equator
- hot green chiles to taste (roughly 1 serrano or 1 small jalapeno), stems broken off, roughly chopped
- Salt
- 8 ounces panela (or queso fresco) cheese, cut into 3/4 inch cubes—you’ll have 2 loosely packed cups
- 1/4 cup white onion, finely chopped
- 1/4 about 1/4 cup (loosely packed) chopped fresh cilantro
Rib-Eye Steak Chili
By lorik
Heat oil in a pot over high until shimmering
- HEAT:
- 1 Tbsp. vegetable oil
- 2 rib-eye steaks (8 oz. each, 1/2-inch thick), trimmed, seasoned with
- salt and black pepper
- ADD:
- 2 cups diced white onions
- 1 green bell pepper, diced
- 2 Tbsp. minced fresh garlic
- 2 tsp. chili powder
- STIR IN:
- 1 can fire-roasted diced tomatoes in juice (28 oz.)
- 1 can tomato sauce (15 oz.)
- 1/2 cup low-sodium beef broth
- Shredded Cheddar,
- sliced scallions, and
- sour cream
Creamy Piquillo Pepper and Chickpea Soup with Chicken
By lorik
In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth
- 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
- 3/4 cup hummus (7 ounces)
- 2 cups chicken or beef stock
- 1/2 cup cooked white rice, homemade or store-bought
- 1 cup shredded rotisserie chicken
- Salt
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Olive oil, for serving
- Hot sauce, for serving
Dress up your Hummus
By lorik
Drizzle with fruity olive oil and add a dash of smoked paprika and chopped fresh parsley Top with a mixture of cho...
- From Fresh Market
Sweet and Sour Boneless Pork Chops
By lorik
Pat chops dry on both sides
- Italian Version (Maiale in Agrodolce) from Saveur:
- 4 Boneless thick-cut pork chops
- 2 Tbsp vegetable oil
- 1/4 cup corn starch
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 teaspoons pepper
- 1/4 cup soy sauce
- 1/4 cup chili sauce
- 1/4 cup honey
- 4 (10-oz.) bone-in pork chops, frenched
- 3 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 ⁄3 cup balsamic vinegar
- 2 tbsp. honey
- 4 tbsp. unsalted butter
- 1 sprig fresh rosemary, torn into 1" pieces
Chocolate Glazed Florentines
By lorik
These Chocolate Glazed Florentines were a huge hit with family and friends! I used a teaspoon for rounding the doug...
- 1 cup almond flour
- 3 tablespoons all purpose flour
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon pure vanilla extract
- 6 ounces semisweet chocolate, finely chopped
- 4 ounces white chocolate, finely chopped
Onion & Radish Pickles with Cilantro
By lorik
Makes 8 servings (about 2 cups) Total time: 15 minutes + pickling
- 1/2 cup fresh lime juice
- 2 Tbsp. sugar
- 1 tsp. kosher salt
- 1 1/2 cups thinly sliced white onions
- 1 1/2 cups thinly sliced radishes (about 1 bunch)
- 1 cup chopped fresh cilantro (1 bunch)
Perfect Poached Chicken Breasts for Two
By lorik
1. Cover chicken breasts with plastic wrap and pound thick ends gently with meat pounder until 3/4 inch thick
- Parsley Sauce with Cornichons and Capers:
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 1/4 cup soy sauce
- 2 tablespoons salt
- 1 tablespoon sugar
- 3 garlic cloves, smashed and peeled
- 6 tablespoons minced cornichons plus 1 teaspoon brine
- 3/4 cup minced fresh parsley
- 1/2 cup extra-virgin olive oil
- 2 scallions, minced
- 1/4 cup capers, rinsed and chopped coarse
- 1/4 teaspoon pepper
- Pinch table salt
- Cumin-Cilantro Yogurt Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes
- 1/2 cup plain whole-milk yogurt
- 1/3 cup water
- 1 teaspoon lime juice
- Salt and pepper
- 2 tablespoons chopped fresh cilantro
Tennessee Pulled Turkey Sandwiches
By lorik
We prefer a natural (unbrined) turkey breast here, but both self-basting and kosher work well
- Turkey:
- 2 (1 3/4- to 2-pound) boneless, skinless split turkey breast, trimmed
- Kosher salt and pepper
- 2 cups wood chips
- 1/2 teaspoon cayenne pepper
- 1 (13 by 9-inch) disposable aluminum roasting pan
- 4 tablespoons unsalted butter, cut into 4 pieces
- White Barbecue Sauce:
- 1 cup mayonnaise
- 1/3 cup cider vinegar
- 1 tablespoon prepared horseradish, drained
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 8 hamburger buns
- Shredded iceberg lettuce
Paleo Sausage Egg Sandwich
By lorik
Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee
- 2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
- 1/4 pound bulk raw pork breakfast sausage (if you have time to make your own patties/sausage that's great, otherwise just use the frozen pre-shaped par cooked patties)
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- 1/4 cup water
- 1 heaping tablespoon guacamole (optional)