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Recipes
Baked Fish
By lorik
Haddock or halibut fillets are good alternatives to cod
- 3 tablespoons unsalted butter
- 1 large shallot, minced
- Salt and pepper
- 1 garlic clove, minced
- 1 teaspoon minced fresh thyme
- 3/4 cup panko bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 1 large egg yolk
- 1/2 teaspoon grated lemon zest
- 4 (6- to 8-ounce)skinless cod fillets, 1 to 1 1/2 inches thick
Batter Fried Fish
By lorik
Dredge fish fillets lightly in flour
- 3 lbs fish fillets
- 2 cups flour
- 3 cups pancake mix
- 3 cups club soda
- 1 tablespoon onion powder
- 1 tablespoon seasoned salt
Cider Roasted Pork Tenderloins with Plum Chutney
By lorik
Serves 4-6
- 1 (12-ounce) bottle hard cider, such as Crispin
- 1/4 cup pure Grade A maple syrup
- Kosher salt and freshly ground black pepper
- 1 teaspoon whole fennel seeds
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon ground cinnamon
- 2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
- 1 (1-inch) piece fresh ginger, thinly sliced
- 1 1/2 tablespoons coarsely chopped fresh rosemary leaves
- Good olive oil
- Roasted Plum Chutney (recipe follows)
- Roasted Plum Chutney
- Makes 2 cups
- 1 tablespoon good olive oil
- 1/4 cup small-diced shallots (1 large)
- 1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges
- 1 Granny Smith apple, peeled and 1/4-inch diced
- 1/4 cup dark brown sugar, lightly packed
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons Port wine
- 1 (3-inch) cinnamon stick
- 2 whole star anise
- 1/8 teaspoon ground mace
- 1/4 teaspoon kosher salt
Ginger Beef with Rice Noodles and Herbs
By lorik
In a medium bowl, combine 1 tablespoon of fish sauce, 1 tablespoon of the ginger, 2 teaspoons brown sugar, 1 teaspo...
- 1/4 CUP PLUS 1 TABLESPOON FISH SAUCE, DIVIDED
- 2 TABLESPOONS FINELY GRATED FRESH GINGER, DIVIDED
- 3 TABLESPOONS PLUS 2 TEASPOONS PACKED LIGHT BROWN SUGAR, DIVIDED
- KOSHER SALT AND GROUND BLACK PEPPER
- 1 POUND SIRLOIN TIPS, PATTED DRY
- 12 OUNCES THIN RICE NOODLES
- 1/4 CUP LIME JUICE (2 LIMES)
- 2 TABLESPOONS WATER
- 1 TEASPOON CHILI-GARLIC SAUCE
- 1 TABLESPOON PEANUT OIL
- 1 CUP FRESH MINT LEAVES, TORN
- 1 CUP FRESH CILANTRO SPRIGS
- 1/2 CUP ROASTED PEANUTS, COARSELY CHOPPED
Pan-Seared Pork Chops with Parsnip-Apple Purée
By lorik
1. Make the parsnip-apple purée: In a 4-quart saucepan, melt the butter over medium-high heat
- For the Parsnip-Apple Puree:
- 5 Tablespoons Butter
- 1 yellow onion, thinly sliced
- 1 pound (5 medium) parsnips, peeled and roughly chopped
- 2 Honeycrisp apples—peeled, cored and roughly chopped
- 4 garlic cloves, thinly sliced
- 2 teaspoons orange zest
- 1 teaspoon thyme leaves
- 1 teaspoon minced sage leaves
- 2 cups chicken stock
- Kosher salt and freshly ground pepper, to taste
- For the Pork Chops:
- 2 Tablespoons Olive Oil
- 1 sage sprig, plus 12 leaves
- Two 12-ounce bone-in pork chops (1 inch thick)
- Kosher salt and freshly ground pepper, to taste
- 5 tablespoons unsalted butter
- 4 thyme sprigs
- 2 garlic cloves, smashed
Fresh Corn Corn Bread
By lorik
We prefer to use a well-seasoned cast-iron skillet in this recipe, but an ovensafe 10-inch skillet can be used in i...
- 1 1/3 cups (6 2/3 ounces) stone-ground cornmeal
- 1 cup (5 ounces) all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 3 ears corn, kernels cut from cobs (2 1/4 cups)
- 6 tablespoons unsalted butter, cut into 6 pieces
- 1 cup buttermilk
- 2 large eggs plus 1 large yolk
Irish Tacos
By lorik
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 m...
- 2 to 2 1/2 pounds corned beef (see recipe)
- 1 small head of green cabbage, cored and thinly sliced
- 3 carrots, peeled and sliced into julienne
- 1 cup mayonnaise
- 3 tablespoons plain Greek yogurt or sour cream
- 3 tablespoons cider vinegar
- Kosher salt and ground black pepper, to taste
- 1 1/2 tablespoons hot pepper sauce, or to taste
- 12 to 16 flour tortillas, warmed
- Sliced fresh or pickled jalapeños
Mahogany Chicken Thighs
By lorik
For the best results, trim all visible fat and skin from the underside of the thighs
- 1 1/2 cups water
- 1 cup soy sauce
- 1/4 cup dry sherry
- 2 tablespoons sugar
- 2 tablespoons molasses
- 1 tablespoon distilled white vinegar
- 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
- 1 (2-inch) piece ginger, peeled, halved, and smashed
- 6 garlic cloves, peeled and smashed
- 1 tablespoon cornstarch
Baked Brie Cups
By lorik
Make-Ahead Note: The filled cups will keep up to 2 days in the refrigerator or 1 month in the freezer
- 1/3 cup red currant jelly
- 2 (2.1-ounce) boxes frozen mini filo cups
- 1 (8-ounce) wheel firm Brie, rind trimmed, cheese cut into 1/2-inch cubes
- 1/4 cup coarsely chopped smokehouse almonds
Eggs in Spicy Minted Tomato Sauce
By lorik
In a large, deep-sided skillet or frying pan with a tight-fitting lid, heat butter and olive oil over medium heat
- 2 2 2 tablespoons unsalted butter
- 2 2 2 tablespoons olive oil
- 1 1 1 medium yellow onion, diced
- 3 to 4 3 to 4 4 garlic cloves, minced
- 1 1 1 jalapeño pepper, seeded and minced
- 28-ounce 28-ounce can One 28-ounce can crushed tomatoes
- to or other hot sauce to taste
- 1 1 1 bay leaf
- 1 1 1 tablespoon chopped fresh mint
- to and pepper to taste
- 4 4 4 large eggs
- Crusty bread, for serving