Lorik's profile page
Recipes
Stuffed Chicken Breasts
By lorik
High-quality Parmesan makes a difference here
- 4 (12-ounce) bone-in, skin-on split chicken breasts, trimmed
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped onion
- 2 teaspoons grated lemon zest plus 1 tablespoon juice
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh rosemary
- 2 ounces sliced Genoa salami, chopped fine
- 2 ounces Parmesan cheese, grated (1 cup)
- 2 tablespoons capers, chopped
- 1/2 cup chicken broth
Herbed Roast Beef
By lorik
For even deeper seasoning, refrigerate the roast overnight after filling it with the herb mixture in step 2
- 1/3 cup finely chopped fresh parsley
- 2 tablespoons minced fresh thyme
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 1 (4-pound) top sirloin roast, fat trimmed to 1/4 inch thick**
- 1 tablespoon salt
- 1 tablespoon pepper
- We tried the sirloin roast and did not care for the toughness of the meat. Would recommend using a flat iron steak, perhaps pound out a bit, smear with herbs, then roll and truss, or using a tri tip, butterfly, then proceed.
Herbed Yorkshire Puddings
By lorik
Put a 12-cup muffin pan (preferably light-colored metal) in the oven and preheat to 400 degrees F
- 1 1/2 cups whole milk
- 3 large eggs
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 1/2 cups all-purpose flour
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 1/2 teaspoons finely chopped fresh rosemary
- Vegetable oil, for brushing
Scallion Bread
By lorik
Preheat oven to 425. Stir together butter, oil, scallions, salt, and pepper flakes
- 4 Tbsp unsalted butter, softened
- 1/4 cup olive oil
- 1/4 cup minced scallions
- 1 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1 loaf ciabatta, sliced in half horizontally (about 1 lb)
Whipped Corn Dip with Chile Oil
By lorik
In a large skillet, melt the butter
- 3 tablespoons unsalted butter
- 2 cups fresh corn kernels (from about 3 ears)
- 1 large shallot, minced
- 1 garlic clove, minced
- 1/2 cup fresh ricotta
- 1 1/2 tablespoons fresh lemon juice
- Salt
- White pepper
- Chile oil, for garnish
- Crudités or pita chips, for serving
Monte Cristo Sandwiches
By lorik
We loved the idea of preparing a retro Monte Cristo sandwich recipe at home for the whole family, but the tradition...
- 4 large eggs
- 1/4 cup heavy cream
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 6 tablespoons strawberry or raspberry jam
- 2 tablespoons Dijon mustard
- 12 slices hearty white sandwich bread, lightly toasted
- 18 slices (thin) deli Swiss cheese or Gruyere cheese
- 12 slices (thin) deli ham, preferably Black Forest
- 12 slices (thin) deli turkey
- 3 tablespoons vegetable oil
- Confectioners' sugar
Basic Dinner Rolls with 3 Variations
By lorik
Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F)
- 1/2 cup whole milk
- 3 tablespoons sugar
- 1 1/4 -ounce packet active dry yeast
- 4 1/4 to 4 1/2 cups all-purpose flour
- 6 tablespoons unsalted butter, at room temperature
- 1 1/2 teaspoons kosher salt
- 2 large eggs, lightly beaten
- Mix-ins (herbs, spices, cheese, etc.; see recipes)
- Vegetable oil or cooking spray, for the bowl
Grilled Peach, Onion and Bacon Salad with Buttermilk Dressing
By lorik
The secret to this salad is using big, juicy sweet onions like the Vidalias that Linton Hopkins favors, which get n...
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- 2 tablespoons snipped chives
- 1 teaspoon apple cider vinegar
- Salt
- Freshly ground pepper
- 1 pound thick-sliced bacon
- 1/4 cup light brown sugar
- 1/2 teaspoon cayenne pepper
- 3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs
- Extra-virgin olive oil, for brushing
- 4 large ripe peaches, cut into 1/2-inch wedges
Slow Cooker Pork Carnitas
By lorik
Cut the pork into 2 ½- to 3-inch pieces and sprinkle generously on all sides with salt
- 2 pounds boneless pork shoulder
- Salt
- 1 1/2 to 2 cups freshly rendered pork lard (you can buy good-quality lard from a local butcher or Mexican market; I don't recommend the hydrogenated lard that's sold in bricks)
- 3 serranos (or 2 jalapeños) stemmed, seeded if you wish
- 10 unpeeled garlic cloves
- 1 15-ounce can fire-roasted tomatoes, drained
- 1/2 cup chopped cilantro (divided use)
- 3 or 4 limes (divided use)
- 3 ripe avocados, pitted, flesh scooped from the skins
- 2 dozen corn tortillas
Sweet Fire Porterhouse Pork Chops
By lorik
In a small bowl, stir oil, ground chipotle, salt, orange zest and garlic together into a paste
- 4 porterhouse (bone-in loin) pork chops, about 3/4-inch thick
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground chipotle chile
- 1 1/2 teaspoons coarse salt
- Grated zest of 1 large orange
- 2 teaspoons garlic, minced
- 1/3 cup honey