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Recipes
Szechuan Lambypops with Cilantro Chimichurri
By lorik
Mix soy sauce, oil, sherry, and garlic
- For Lamb:
- 1/4 cup soy sauce
- 1/4 cup oil
- 3 tablespoons sherry
- 4 garlic cloves, minced
- 2 racks lambchops, frenched
- 4 tablespoons cumin seeds, toasted
- 2 tablespoons Szechuan peppercorns, toasted
- 2 tablespoons salt
- 1 tablespoon coriander seeds, toasted
- 1/4 teaspoon red chili flakes (optional)
- Cilantro Chimichurri:
- 1 cup cilantro
- 1 garlic clove, minced
- 1 pinch red pepper flakes
- 1/2 lime, juiced
- 2 tablespoons jalapeño, chopped
- 2 tablespoons rice vinegar
- 1/3 cup olive oil
Classic Croque Monsieur
By lorik
MIX mayo and mustard; spread onto 4 bread slices
- Variation from Cuisine at Home:
- 3 Tbsp. KRAFT Real Mayo Mayonnaise
- 2 tsp. GREY POUPON Dijon Mustard
- 8 slices firm white bread
- 4 KRAFT Big Slice Swiss Cheese Slices
- 8 slices OSCAR MAYER Deli Fresh Smoked Ham
- 2 Tbsp. butter or margarine
- 3 eggs
- 1/2 cup milk
- FOR THE BÉCHAMEL, MELT:
- 4 Tbsp. unsalted butter
- 1/4 cup all-purpose flour
- WHISK:
- 2 cups milk
- 2 Tbsp. Dijon mustard
- 1/4 tsp. freshly grated nutmeg
- Salt and black pepper to taste
- FOR THE SANDWICHES, SPREAD:
- 4 Tbsp. unsalted butter, softened
- 8 slices artisan-style white bread
- 8 slices cooked ham (12 oz.)
- 4 oz. shredded Gruyère (about 2 cups)
- Chopped fresh parsley
Quick-Aged Grilled Rib Eyes
By lorik
In a resealable plastic bag, arrange the steaks in a single layer
- Two 12-ounce, 1-inch-thick boneless rib eye steaks
- 1 1/2 tablespoons Asian fish sauce
- Kosher salt
- Ground pepper
Glazed Spiral Sliced Ham
By lorik
You can bypass the 90-minute soaking time, but the heating time will increase to 18 to 20 minutes per pound for a c...
- Ham:
- 1 spiral-sliced, bone-in half ham (7 to 10 pounds)
- 1 large oven bag (plastic)
- Maple-Orange Glaze:
- 3/4 cup maple syrup
- 1/2 cup orange marmalade
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- Cherry-Port Glaze:
- 1/2 cup ruby port
- 1/2 cup cherry preserves
- 1 cup packed dark brown sugar
- 1 teaspoon ground black pepper
- Honey-Walnut Glaze:
- 6-7 strips bacon, cut into small strips
- 1/2 cup honey
- 2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 3/4 cup (3 oz) finely chopped walnut pieces, toasted
- Variation from Fine Cooking:
- Spiral Ham with Mustard Herb Crust
- 1 9-lb. spiral-sliced ham (preferably uncured)
- 1/4 cup plus 1 Tbs. apricot preserves or apple jelly
- 6 Tbs. whole-grain mustard
- 2 tsp. dried herbes de Provence
- 3 large yellow onions, each cut into 1/2-inch wedges
- 1-1/2 cups unfiltered apple cider or unsweetened apple juice
Miso Honey Glaze
By lorik
Mix all ingredients in a small bowl
- 1 Tbs miso paste
- 1 Tbs soy sauce
- 2 Tbs honey
- 1 Tbs mirin
Ham and Caramelized Onion Pizza
By lorik
Heat half the oil in a 12” skillet over medium heat
- 1 ⁄2 cup olive oil, plus more for drizzling
- 1 medium yellow onion, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. homemade or store-bought pizza dough
- Fine semolina, for dusting
- 2 1⁄4 cups shredded mozzarella
- 3 oz. thinly sliced honey-baked ham, cut into 2" pieces
- 2 tbsp. rosemary leaves
- 3 tbsp. heavy cream
- 1 ⁄2 cup shaved parmesan
Simply Sensational Truffles
By lorik
Melt 8 chocolate squares
- 2-1/2 pkg. (20 Squares) BAKER'S Semi-Sweet Chocolate, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- Decorations: chopped peanuts, multi-colored sprinkles
Coffee Mousse for 2
By lorik
In the top of a double boiler over simmering water, combine coffee, milk, 1/4 cup sugar, 1/8 tsp salt and gelatin
- 1 1/2 cups brewed coffee
- 1/2 cup milk
- 1/2 cup sugar, divided
- 1/4 tsp salt, divided
- 1 Tbsp gelatin, unflavored
- 3 large eggs, separated
- 1/2 tsp vanilla extract
- Whipped cream and cocoa powder for serving
Gouda Mashed Potatoes
By lorik
Boil potatoes in a large pot of salted water until fork-tender, 10–15 minutes
- 2 lb. Yukon gold potatoes, peeled and cubed2 lb.
- 2 cups shredded Gouda2 cups
- 1 ⁄2 cup buttermilk, warmed1⁄2 cup
- 1 ⁄2 cup plain Greek-style yogurt1⁄2 cup
- 1 Tbsp. chopped fresh chives1 Tbsp.
- Salt and black pepper to taste
Beef Tenderloin and Goat Cheese Crostini
By lorik
1.Brush baguette slices on both sides with olive oil
- 12 slices French baguette (1/2 in. thick)
- 1 TBSP Olive Oil
- 11 oz. Cranberry Cinnamon Goat Cheese Log
- 12 thin slices of cooked beef tenderloin