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Recipes
Shortcut Guanciale
By lorik
Rinse pork jowl and pat dry
- 1 pork jowl (about 1 pound)
- 2 tablespoons and 1 teaspoon kosher salt
- 2 teaspoons dextrose powder or 1 1/2 teaspoons superfine sugar (I use the latter)
- 1/2 teaspoon ground coriander
- 1 teaspoon ground pepper
- 1 teaspoon curing salt No. 1 (available at Amazon.com)
- 1 teaspoon crushed garlic
- 1 tablespoon chopped rosemary
Roasted Carrot Hummus
By lorik
Preheat the oven to 400 degrees F
- 1 1 1/2-inch pound carrots, peeled and cut into 1/2-inch pieces
- 2 2 2 cloves garlic, unpeeled
- Extra-virgin olive oil
- 1 1 1 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon ground black pepper
- 3 3 3 tablespoons tahini
- 1 1 1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
- 1 1 1 lemon, juiced
- Serving Serving suggestions: pita chips and assorted crudites, such as endive, baby bell peppers, radishes, blanched green beans and Persian cucumbers
Pasta Al Forno with Pumpkin and Pancetta
By lorik
Serves: 6 to 8
- 1 3-4 pound cheese pumpkin or butternut squash
- Salt and freshly ground black pepper
- Olive oil
- 1/4 pound pancetta, diced
- 1 pound conchiglie rigate (shells)
- 2 cups heavy cream
- 1/4 pound shredded fresh mozzarella
- 1/2 cup grated Pecorino Romano
- 1/2 cup fontina, coarsely grated
- 1/4 cup crumbled gorgonzola
- 2 tablespoons ricotta
- 2 teaspoons chopped thyme leaves
Baked Orecchiette with Pork Sugo
By lorik
Season the pork with salt and pepper
- 3 1/4 pounds boneless pork shoulder, cut into 1-inch pieces
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 4 carrots, cut into 1/4-inch dice
- 4 celery ribs, cut into 1/4-inch dice
- 1 large sweet onion, cut into 1/4-inch dice
- 4 garlic cloves, very finely chopped
- One 14-ounce can diced tomatoes
- 1 1/2 cups dry red wine
- 4 thyme sprigs
- 5 cups chicken stock or low-sodium broth
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped oregano
- 1/2 teaspoon crushed red pepper
- 1 1/2 pounds orecchiette
- 2 cups freshly grated Parmigiano-Reggiano cheese (7 ounces)
Radish Butter Spread
By lorik
Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or...
- 1/2 pound round red radishes, trimmed, at room temperature
- 6 tablespoons unsalted butter, completely softened
- 1/4 teaspoon kosher salt, or 1/2 teaspoon Maldon salt
- 1/8 teaspoon freshly ground white or black pepper
- 24 About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves
Caramelized Pork with Orange and Sage
By lorik
Also known as raw sugar, coarse turbinado sugar maintained its crunch under the broiler, giving this pork its crack...
- 2 pounds pork tenderloin, trimmed, cut into 6 pieces
- Kosher salt and ground black pepper
- 1/2 cup turbinado sugar
- 3 strips orange zest, chopped (1 tablespoon), plus 1/2 cup orange juice (1 to 2 oranges)
- 2 tablespoons chopped fresh sage, divided
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
Chorizo Nachos with White Queso
By lorik
While nachos are a sure bet when it comes to the Super Bowl, turns out they also come in handy in the midst of an A...
- 1 1/2 tablespoons canola oil
- 2 (12-ounce) packages bulk Mexican-style chorizo
- 1 jalapeño, seeded and minced (more to taste)
- 1/2 yellow onion, peeled and minced
- 1 (4-ounce) can fire-roasted green chiles
- 1 cup (8 ounces) evaporated milk
- 1 teaspoon cornstarch
- 12 ounces white American cheese, torn into pieces (See Recipe Notes)
- 4 ounces sharp white cheddar, grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin powder
- Kosher salt, white pepper, and cayenne, to taste
- Hot sauce, to taste
- Chicken stock or water, for thinning
- 1 family-size bag excellent quality corn tortilla chips
Braised Shredded Beef in Tomatoes & Red Wine
By lorik
Serves 8 to 10 Heat the oven to 325°F
- 5 pounds chuck roast
- 1 tablespoon peanut or vegetable oil
- Salt and freshly ground black pepper
- 2 large yellow onions, diced
- 10 garlic cloves, minced
- 1/4 to 1/2 teaspoon red pepper flakes, optional
- 1 32-ounce can diced tomatoes, drained
- 2 cups bold red wine, such as Chianti
- 1/4 cup balsamic vinegar
Salt Potatoes
By lorik
Add potatoes and salt to water
- 3 lbs small red potatoes
- 8 cups boiling water
- 1 ½ cups morton kosher salt
Pumpkin Ravioli in Parmesan Fondue with Red Wine Reduction
By lorik
For Ravioli: Heat a saute pan over low heat and add 4 tablespoons of the butter
- For Ravioli:
- 6 tablespoons unsalted butter
- 1 pound fresh pumpkin, peeled and cut in 1-inch cubes
- 1 cup heavy cream
- 1/2 bay leaf
- 1 tablespoon minced fresh sage, plus 6 small leaves for garnish
- 1 teaspoon minced fresh thyme leaves
- 2 eggs, beaten
- Salt
- Freshly ground white pepper
- Pasta Dough:
- 1 1/2 cups semolina flour, finest grind
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons extra-virgin olive oil
- Sauce and Reduction:
- 4 quarts of water
- 1 pint of heavy whipping cream
- 1/4 lb. of grated Parmesan cheese
- 1 bottle of dry red wine (not cooking wine)
- 3/4 cup white sugar