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Recipes
Walnut Galette with Bourbon-Vanilla Custard Sauce
By lorik
MAKE THE CRUST: In a food processor, pulse the flour and salt
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 stick plus 2 tablespoons cold unsalted butter, cubed
- 1/4 cup ice water
- For the Filling:
- 2 cups walnut halves
- 4 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated orange zest
- Kosher salt
- 2 large eggs, lightly beaten
- 1 tablespoon granulated sugar
- For the Custard:
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1/2 vanilla bean, split lengthwise, seeds scraped
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 2 teaspoons bourbon
- Pure maple syrup and Maldon sea salt, for serving
Smoked Barbeque Pork Butt
By lorik
Rub pork but generously with rub
- Sauce Variations:
- 3-4 3-4 3-4 lb Pork Butt
- Al's Rub
- 1 1 1 large onion, coarsely chopped
- 1/4 1/4 1/4 cup flour
- 1 1 1 cup Barbeque sauce
- 1/4 1/4 1/4 cup honey
- 1 1 1 Tbsp. yellow mustard
- Lexington Style Barbecue Sauce:
- 3 3 3 cups cider vinegar
- 3/4 3/4 3/4 cup tomato ketchup
- 6 6 6 Tbs. light brown sugar
- 3 3 3 Tbs. granulated sugar
- 1-1/2 1-1/2 1-1/2 Tbs. kosher salt
- 2-1/4 2-1/4 2-1/4 tsp. finely ground white pepper
- 2-1/4 2-1/4 2-1/4 tsp. red chile flakes
- 3/4 3/4 3/4 tsp. freshly ground black pepper
- rator.
- Kansas City Style Sweet Cola Barbecue Sauce:
- 4 4 4 Tbs. unsalted butter
- 1 1 1 large onion (9 oz.), chopped
- 4 4 4 cloves garlic, chopped
- 1 1 1 can (12 oz.) cola
- 1 1 1 cup tomato ketchup
- 3 3 3 Tbs. tomato paste
- 1/2 1/2 1/2 cup cider vinegar
- 1/2 1/2 1/2 cup firmly packed brown sugar
- 1/4 1/4 1/4 cup Worcestershire sauce
- 2 2 2 tsp. ground ancho chile powder or New Mexico chile powder
- 1 1 1 tsp. ground white pepper
- 1 1 1 tsp. kosher salt
- South Carolina Honey Mustard Sauce:
- 1 1 1 cup prepared yellow mustard
- 3/4 3/4 3/4 cup cider vinegar
- 1/2 1/2 1/2 cup molasses
- 1/4 1/4 1/4 cup honey
- 2 2 2 Tbs. peanut oil
- 2-1/2 2-1/2 2-1/2 tsp. Worcestershire sauce
- 1 1 1 tsp. kosher salt
- 1/2 1/2 1/2 tsp. ground white pepper
- 1/2 1/2 1/2 tsp. freshly ground black pepper
- Large pinch Large pinch cayenne
- to Let cool to warm or room temperature before using.
- Memphis-Style Barbecue Sauce:
- 24-oz. 24-oz. bottle One 24-oz. bottle of ketchup
- 1-1/2 1-1/2 1-1/2 cups water
- 1/2 1/2 1/2 cup apple-cider vinegar
- 1/3 1/3 1/3 cup packed light brown sugar
- 1/3 1/3 1/3 cup granulated sugar
- 2 2 2 tsp. freshly ground black pepper
- 2 2 2 tsp. granulated onion
- 2 2 2 tsp. dry mustard
- 1 1 1 Tsp. fresh lemon juice
- 1 1 1 Tbs. Worcestershire sauce
- to to ketchup, water, vinegar, both sugars, pepper, granulated onion, and mustard in a medium saucepan. Place over medium-high heat and bring to a boil, stirring to dissolve the sugar.
- to 1-1/2 30 to low and simmer for about 1-1/2 hours, stirring the sauce occasionally during this time. Add the lemon juice and Worcestershire, and cook for an additional 30 minutes.
- to from the heat and let cool. Pour into an airtight container and refridgerate for up to three weeks, though I doubt it will last that long.
Chipped Chopped Ham Sandwiches
By lorik
We prefer hearty kaiser or bulkie rolls to soft hamburger buns here because they soak up the sauce without becoming...
- 8 kaiser rolls, split
- 2 pounds thinly shaved low-sodium boiled deli ham
- 1/2 cup plus 2 tablespoons cider vinegar
- 1/2 cup tomato paste
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 2 tablespoons yellow mustard
- 2 teaspoons onion powder
- 1/2 teaspoon cayenne pepper
- 8 slices American cheese (8 ounces)
Duck Fat Roasted Potatoes
By lorik
Duck fat is available in the meat department in many supermarkets
- 3 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- Kosher salt and pepper
- 1/2 teaspoon baking soda
- 6 tablespoons duck fat
- 1 tablespoon chopped fresh rosemary
Farro with Toasted Pecans, Feta and Herbs
By lorik
Bring a large pot of salted water to a boilover high
- salted water
- 1 1/2 cups farro
- 1/2 cup toasted chopped pecans
- 1/2 cup dried cherries
- 1/3 cup chopped scallions
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
Stacked Chicken Enchiladas
By lorik
1. Adjust oven rack to middle position and heat oven to 400 degrees
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 (8-ounce) cans tomato sauce
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon salt
- 1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
- 1 1/2 cups shredded Mexican cheese blend
- 2 tablespoons finely chopped fresh cilantro
- 12 (6-inch) corn tortillas
Maple-Dijon Chicken with Bacon Couscous
By lorik
If you don’t have 2 tablespoons of fat in the skillet after frying the bacon, supplement with vegetable oil
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- Salt and pepper
- 4 slices bacon, chopped
- 4 (6-ounce) boneless, skinless chicken breasts, trimmed
- 1 shallot, minced
- 1 1/4 cups low-sodium chicken broth
- 1 cup couscous
- 1 tablespoon chopped fresh parsley
- 2 teaspoons cider vinegar
Homemade Chorizo Sausage
By lorik
Heat 2 tablespoons of the canola oil in a small saute pan over medium heat
- 3 tablespoons canola oil
- 1 small Spanish onion, finely diced
- 3 cloves garlic, finely chopped
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon Spanish paprika
- 1/4 teaspoon cayenne pepper
- Pinch of ground cinnamon
- 1/4 cup apple cider vinegar
- 1 1/4 pounds ground well-marbled pork shoulder
- Kosher salt and freshly ground black pepper
ATK Shepherd's Pie
By lorik
The traditional version of this dish of meat and gravy topped with mashed potatoes is time-consuming to make, and t...
- 1 1/2 pounds 93 percent lean ground beef
- 2 tablespoons plus 2 teaspoons water
- Salt and pepper
- 1/2 teaspoon baking soda
- 2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons unsalted butter, melted
- 1/2 cup milk
- 1 large egg yolk
- 8 scallions, green parts only, sliced thin
- 2 teaspoons vegetable oil
- 1 onion, chopped
- 4 ounces white mushrooms, trimmed and chopped
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 2 tablespoons Madeira or ruby port
- 2 tablespoons all-purpose flour
- 1 1/4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 carrots, peeled and chopped
- 2 teaspoons cornstarch
Lindsey Shere's Baked Caramel Pears
By lorik
Heat the oven to 375° F
- Serves 6
- 3 large, very ripe Comice pears (Barlett, D'Anjou, or Warren are good alternatives)
- 3 tablespoons unsalted butter
- 3 tablespoons sugar
- 1/2 cup whipping cream
- Pinch of salt, plus more flaky salt to serve (optional)
- 1 to 2 tablespoons chopped pecans or almonds, lightly toasted