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Recipes
Warm Spiced Pecans with Rum Glaze
By lorik
1. Adjust oven rack to middle position and heat oven to 350 degrees
- Warm Spice Mix:
- 2 cups raw pecan halves (8 ounces)
- 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- Rum Glaze:
- 1 tablespoon rum, preferably dark
- 2 teaspoons vanilla extract
- 1 teaspoon light brown sugar or dark brown sugar
- 1 tablespoon unsalted butter
Marinated Flank Steak
By lorik
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground b...
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak
Pink Pepper Goat Cheese Spread & Olives
By lorik
Preheat oven to 375°F. Spread goat cheese in a small ramekin or gratin dish
- Pink Pepper Goat Cheese Spread:
- Makes 1 cup
- 8 ounces goat cheese
- 2 teaspoons honey
- 1 teaspoon pink pepper, some whole and some crushed
- 1 teaspoon fresh thyme leaves
- Pink Pepper Marinated Olives:
- Makes 1 cup
- 1 cup Lucques, Picholine, or other brine-cured green olives
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons pink pepper, some whole and some crushed
- 1 teaspoon fresh thyme leaves
- Zest of 1 lemon
Fried Spiced Red Lentils
By lorik
Soak the red lentils in water for 1 hour
- 2 cups red lentils, soaked for 1 hour and drained
- Canola oil, for frying
- 1/4 teaspoon smoked paprika
- Kosher salt
- Pepper
Tamales
By lorik
If you're short on time, you can make a simple tamale filling by combining 12 ounces of shredded Monterey Jack and ...
- Red Chile Chicken Filling:
- 1 cup plus 2 tablespoons quick grits
- 1 ½ cups boiling water
- 1 cup (4 ounces) plus 2 tablespoons masa harina
- 20 large dried corn husks
- 1 ½ cups frozen corn, thawed
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes and softened
- 6 tablespoons lard, softened
- 1 tablespoon sugar
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 1 recipe Red Chile Chicken Filling
- 4 dried ancho chiles, stemmed, seeded, and torn into ½-inch pieces (1 cup)
- 4 dried New Mexican chiles, stemmed, seeded, and torn into ½-inch pieces (1 cup)
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- ¾ teaspoon ground cumin
- ¾ teaspoon dried oregano
- Salt and pepper
- 3 cups chicken broth
- 1 ¼ pounds boneless, skinless chicken thighs, trimmed
- 1 ½ tablespoons cider vinegar
- sugar
Sweet Corn Budini
By lorik
Makes 6 servings Total time: about 1 hour + baking & chilling
- PURÉE:
- 2 cups corn kernels (from 3 cobs; cobs reserved)
- 2 cups heavy cream
- 1/2 tsp kosher salt
- MINCE:
- 5 large basil leaves
- 1/4 cup sugar
- WHISK:
- 4 egg yolks
- 2 eggs
- 8 oz. mascarpone
- 1/4 tsp kosher salt
Pretzel-Crusted Pizza
By lorik
Step 1 Heat oven to 350°F
- 1 can Pillsbury™ refrigerated classic pizza crust
- 1/2 cup water
- 1 tablespoon baking soda
- 1/2 cup Muir Glen™ organic pizza sauce (from 15-oz can)
- 1 cup sliced cooked sausage
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- 2 teaspoons dried oregano leaves
- Coarse sea salt
Pan-Seared Butternut Squash with Balsamic & Parmigiano Shards
By lorik
Heat the vegetable oil in a 12-inch cast iron pan, or a large sauté pan or skillet, over medium-high heat
- Serves 4
- 2 tablespoons vegetable or canola oil
- 5 fresh sage leaves, sliced into a very thin chiffonade
- Leaves of 4 fresh thyme sprigs
- 1 medium (2 pound) butternut squash, peeled and cut into uniform 3/4-inch cubes, about 5 cups worth (if buying pre-cut squash, you’ll need about 1 1/4 pounds)
- 1 teaspoon pomegranate molasses (See Recipe Note)
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- Handful of Parmigiano-Reggiano cheese shavings, to serve
Tri-Colore Orzo
By lorik
Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Shoestring Fried Onions
By lorik
1. Adjust oven rack to middle position and heat oven to 200 degrees
- 2 quarts peanut or vegetable oil
- 1 1/2 cups all-purpose flour
- Salt and pepper
- 3/4 teaspoon cream of tartar
- 1 pound yellow or white onions, sliced into 1/4-inch-thick rings
- 1/2 cup apple juice
- 1/4 cup apple cider vinegar