Lorik's profile page
Recipes
Banana Cream Pie
By lorik
Make the dough: Cut the butter in quarters lengthwise and then cut each strip into 8 pieces
- Pie Crust:
- 8 8 8 Tbs. (4 oz.) unsalted butter
- 2 2 2 Tbs. very cold water
- 1-1/2 1-1/2 1-1/2 tsp. distilled white vinegar
- 6 6 6 oz. (1-1/3 cups) unbleached all-purpose flour
- 1-1/2 1-1/2 1-1/2 tsp. granulated sugar
- 1/2 1/2 1/2 tsp. table salt
- For the filling:
- 2 2 1/2-inch ripe bananas, peeled and cut into 1/2-inch slices
- 2/3 2/3 2/3 cup (4-5/8 oz.) granulated sugar
- 1/4 1/4 1/4 cup (1-1/8 oz.) cornstarch, sifted
- 1/4 1/4 1/4 tsp. table salt
- 2-2/3 2-2/3 2-2/3 cups whole milk
- 4 4 2 large egg yolks (or 2 large eggs)
- 3 3 8 Tbs. (1-1/2 oz.) unsalted butter, cut into 8 small pieces, at room temperature
- 2 2 2 tsp. pure vanilla extract
- For the topping:
- 1-1/2 1-1/2 1-1/2 cups heavy cream
- 1/4 1/4 1/4 cup (1-3/4 oz.) granulated sugar
- 1 1 1 tsp. pure vanilla extract
- Pinch Pinch table salt
- Sliced bananas, for garnish
- Chopped peanuts, for garnish (optional)
Boogaloo Wonderland Sandwich
By lorik
Heinz Organic Tomato Ketchup and Heinz Filtered Apple Cider Vinegar are our favorites
- Sauce:
- 1 1 1 cup ketchup
- 3 3 3 tablespoons cider vinegar
- 2 2 2 tablespoons packed brown sugar
- 2 2 2 tablespoons Worcestershire sauce
- 3/4 3/4 3/4 teaspoon dried thyme
- 3/4 3/4 3/4 teaspoon dry mustard
- 3/4 3/4 3/4 teaspoon granulated garlic
- 3/4 3/4 3/4 teaspoon chili powder
- 1/4 1/4 1/4 teaspoon pepper
- Sandwiches:
- 1 1 1 tablespoon vegetable oil
- 1 1/4 1 1/4 85 pounds 85 percent lean ground beef
- 1 1 1 onion, sliced thin
- 1 1 1 teaspoon pepper
- 3/4 3/4 3/4 teaspoon salt
- 4 4 1 (6-inch) Italian sub rolls, sliced lengthwise with 1 side intact
- 8 8 8 slices American cheese
Burrito Bowl with Roasted Corn and Poblano
By lorik
Preheat oven to 475°F. Cook the rice according to the package instructions
- For the burrito bowl:
- Serves 4
- 1 cup brown rice
- 4 medium ears sweet corn, kernels removed (about 4 cups)
- 1 medium poblano pepper, diced
- 2 1/2 tablespoons olive oil, divided
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 2 garlic cloves, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup vegetable broth
- 1 cup cherry tomatoes, quartered
- 1 medium avocado, pitted and cubed
- 1/2 cup cotija cheese, crumbled
- Salt and freshly cracked pepper
- For the cilantro-lime dressing:
- 1 cup cilantro leaves, tightly packed
- 2 cloves garlic
- 1 medium lime, peeled and seeds removed
- 1/2 cup chopped scallions
- 1/2 cup sour cream (or greek yogurt)
- 1/4 cup olive oil
- 1 teaspoon salt
Fried Forbidden Rice
By lorik
Preheat the oven to 350°
- 1 head of garlic (about 12 cloves), cloves peeled
- 2 tablespoons vegetable oil, plus more for drizzling
- 2 cups black rice (13 ounces; see Note)
- 2 cups water
- 1/4 pound lean bacon, coarsely chopped
- 1 medium onion, cut into 1/2-inch dice
- 1/4 cup soy sauce or tamari
- Salt and freshly ground white pepper
- 4 scallions, coarsely chopped
Cornish Pasties
By lorik
You can substitute turnips for rutabagas if you like
- Crust:
- 2/3 cup sour cream, chilled
- 1 large egg, lightly beaten
- 3 cups (15 ounces) all-purpose flour
- 1 3/4 teaspoons salt
- 16 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- Filling:
- 1 tablespoon unsalted butter
- 1 onion, chopped fine
- Salt and pepper
- 1 tablespoon minced fresh thyme
- 2 garlic cloves, minced
- 1 1/4 pounds skirt steak, trimmed and cut into 1/2-inch pieces
- 10 ounces russet potatoes, peeled and cut into 1/2-inch pieces
- 10 ounces rutabaga, peeled and cut into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1 large egg
Chocolate Fudge Cookies
By lorik
Preheat oven to 350 degrees F (175 degrees C)
- 1 (18.25 ounce) package devil's food cake mix
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup semi-sweet chocolate chips
Slow Cooker All Purpose Tomato Sauce
By lorik
Be sure to leave the lid slightly ajar—about 1/2 inch—to allow steam to escape and help concentrate the flavor
- 8 pounds plum tomatoes, cored and halved crosswise
- 1 1/2 teaspoons salt
- 1/4 cup extra-virgin olive oil
Classic Southern Hushpuppies with Jalapeno Aioli
By lorik
For Hushpuppies: In a medium bowl, whisk together all dry ingredients
- For the batter:
- 1 cup stone ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup full-fat buttermilk
- 7 dashes hot sauce
- 1/4 cup chopped green onions
- Peanut or rice bran oil, for frying
- Sea salt, for sprinkling
- For the aioli:
- 1 egg yolk
- 2 to 4 teaspoons acid
- 1 large garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 cup grapeseed or olive oil
- 1 pinch salt and white pepper
- 1 tablespoon chopped cilantro
- Chopped fresh or pickled jalapeño, to taste
- Variation from Bon Appetit:
- Hushpuppies with Tarter Sauce:
- 3/4 cup all-purpose flour
- 3/4 cup fine-grind cornmeal
- 2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend
- 1 cup buttermilk
- 1/2 small onion, finely chopped
- 1 jalapeño, seeded if desired, finely chopped
- Vegetable oil (for frying; about 6 cups)
- Tartar Sauce:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup finely chopped bread-and-butter pickles
- 1 tablespoon fresh lemon juice
- 1 garlic clove, finely grated
- 1/4 teaspoon hot sauce (preferably Texas Pete)
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon mustard powder
- Kosher salt, freshly ground pepper
Slow Cooker Cuban Pork
By lorik
Toss the onion, bell pepper, cilantro and garlic with 1 tablespoon olive oil in a 6- to 8-quart slow cooker
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup fresh cilantro (leaves and tender stems), roughly chopped, plus more for topping
- 6 cloves garlic, finely chopped
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 4 bone-in pork chops (3/4 inch thick; about 2 1/4 pounds)
- 2 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 2 oranges, halved
- 1 cup white rice
- 1/2 cup frozen peas
- 1 tablespoon white wine vinegar
Pan Fried Pork Chops with Milk Gravy
By lorik
Use pork chops no more than 1/2 inch thick to ensure that the meat cooks through before the breading begins to burn
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons garlic powder
- Salt and pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons plus 1 1/2 cups whole milk
- 2 large eggs
- 4 (5- to 7-ounce) bone-in pork rib chops, 1/2 inch thick, trimmed
- 1 cup vegetable oil