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Recipes
Chili Verde Totchos
By lorik
For the Tots: Place potatoes (skin and all, they are super easy to peel after boiling) in a pot of water, bring to ...
- For the Tots:
- 2 pounds (about 2 large) Russet potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped flat-leaf parsley
- 3 tablespoons peanut oil
- For the Chile Verde and Nacho Béchamel:
- 1 tablespoon olive oil
- 1/2 pound ground pork (substitute ground chicken if you prefer)
- 1 small can green chilies
- 1/2 medium onion, diced
- 3 tomatillos, husked and cut in half
- 2 cloves garlic
- 1/4 cup chicken stock
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 to 2 tablespoons pickled jalapeños, depending on heat preference
- 1 pinch salt
- 2 tablespoons sour cream, for garnish
- 1/2 tablespoon piment d'espelette, for garnish
- 2 tablespoons chopped cilantro, for garnish
Leftover Halloween Candy Bark
By lorik
Melt 16 ounces of dark chocolate, spread out on parchment paper and top with candies, chill to set
- From Food Network
Pecan Crackers
By lorik
These pecan crackers are a great snack or appetizer
- 1/2 package graham crackers, 16 ounces
- 2 cups chopped pecans
- 1/2 cup white sugar
- 1/2 cup butter
- 1/2 cup margarine
Steak and Potato Curry with Peas
By lorik
We like to serve this dish with steamed white rice
- 2 tablespoons vegetable oil
- 1 1/2 pounds blade steak, trimmed and sliced thin
- Salt and pepper
- 1 pound Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
- 3 garlic clove, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 2 cups water
- 1 cup frozen peas, thawed
- 1/2 cup canned coconut milk
- 3 tablespoons chopped fresh mint
Pan-Seared Duck Breasts with Green Peppercorn Sauce (Magret de Canard au Poivre Vert)
By lorik
Cooking the duck skin side down over moderate heat is key in order to render the fat and crisp the skin; adjust the...
- 4 boneless duck breast halves (about 6 ounces each), skin scored on the diagonal (see illustration below)
- Salt and ground black pepper
- 2 medium shallots, minced (about 1/3 cup)
- 3/4 cup ruby port
- 2 tablespoons dried green peppercorns, crushed
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 teaspoon juice from 1 lemon
Three Cheese Skillet Macaroni
By lorik
The cornstarch helps keep the cheese from breaking
- 2 tablespoons unsalted butter
- 1/2 cup panko bread crumbs
- Salt and pepper
- 3 3/4 cups water
- 1 (12-ounce) can evaporated milk
- 12 ounces (3 cups) elbow macaroni
- 1 teaspoon cornstarch
- 6 ounces fontina cheese, shredded (1 1/2 cups)
- 4 ounces Gorgonzola cheese, crumbled (1 cup)
- 2 ounces Parmesan cheese, grated (1 cup)
Slow Cooker Glazed Ham
By lorik
Do not substitute spiral-cut ham, as it dries out during slow cooking
- 1 (6- to 7 1/2-pound) cured bone-in ham
- 1/2 cup packed dark brown sugar
- 1/2 cup apple jelly
- 2 tablespoons Dijon mustard
- 1 tablespoon cornstarch
- 1 teaspoon pepper
Loaded Baked Potato Soup
By lorik
If you prefer, replace the thyme sprig with 1/4 teaspoon dried thyme
- 8 ounces bacon, chopped
- 3 pounds russet potatoes, scrubbed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 sprig fresh thyme
- 4 cups shredded sharp cheddar cheese, plus additional for garnish
- 1 cup sour cream, plus additional for garnish
- Ground black pepper
- 3 scallions, sliced thin
Parsley and Onion Salad
By lorik
In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes
- 2 tbsp. finely chopped mint
- 1 large red onion, halved and thinly sliced lengthwise
- Kosher salt and freshly ground black pepper, to taste
- 2 cups lightly packed flat-leaf parsley leaves
- 1 ⁄4 cup salt packed capers, rinsed and drained
- 1 ⁄4 cup extra virgin olive oil
- 2 tbsp. fresh lemon juice
- 1 tbsp. lemon zest
- Grilled country white bread, to serve
Grilled Romaine Salad with Blue Cheese
By lorik
Preheat the grill to medium
- Dressing:
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 1 teaspoon capers
- 1 teaspoon kosher salt
- 6 cloves garlic, peeled
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce, such as Tabasco
- 6 anchovy fillets and 1/2 teaspoon of their oil
- 1/2 to 3/4 cup olive oil
- Salad:
- 3 romaine hearts, halved lengthwise, washed and dried
- Olive oil, for tossing
- Kosher salt
- 1 lemon, juiced
- 20 fresh basil leaves, washed and dried
- 1 cup crumbled blue cheese, for garnish