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Recipes
Pork Ragù over Creamy Polenta
By lorik
Season pork with salt and pepper
- Pork:
- 3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup full-bodied red wine
- 1 28-ounce can whole peeled tomatoes
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- Polenta and assembly:
- Kosher salt
- 1 1/2 cups coarse polenta (not quick-cooking)
- 1/4 cup unsalted butter
- 1/2 cup grated Parmesan (from about 2 ounces), plus more for serving
- Freshly ground black pepper
- 1/2 cup chopped fresh parsley
- Olive oil (for drizzling
- Variation from Food 52:
- Serves 6
- 2 to 2 1/2 pounds boneless pork shoulder roast, tied with twine if there are any loose pieces
- 1 small onion, chopped
- 1 garlic clove, minced
- Salt and pepper
- 2 tablespoons olive oil
- 1 small pat butter
- 1 28-ounce can whole tomatoes, with juice
- 1 cup red wine
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- Small handful of fennel seeds
- 1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
- Pappardelle
- Freshly grated Parmesan
Tarragon Chicken Salad for 2
By lorik
Combine 1 cup cooked chopped chicken with 4 Tbsp each plain yogurt and finely chopped celery and 2 Tbsp each mayonn...
- From Food Network
Cheese-Centered Mini Corn Breads
By lorik
Preheat an oven to 400ºF
- 1 1/2 cups finely ground cornmeal
- 1 1/2 cups all-purpose flour
- 1 1/2 Tbs. baking powder
- 1 1/2 tsp. salt
- 2 Tbs. sugar
- 2 tsp. chopped fresh rosemary
- 2 eggs
- 1 3/4 cups buttermilk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 5 1/2 oz. fontina cheese, cut into twelve 3/4-inch cubes
Pull-Apart Cheese Bread
By lorik
1. Preheat the oven to 350°F
- Ingredients:
- 1 round loaf artisan bread (16- to 20-ounce loaf)
- 1 1/2 to 2 cups (6 to 8 ounces) shredded cheese, like Monterey Jack, mozzarella, provolone, cheddar, or a mix
- Optional mix-ins: cooked bacon or sausage, minced chives or sliced green onions, red pepper flakes, chili powder
- 1/4 cup unsalted butter
- Equipment:
- Bread knife
- Cutting board
- Mixing bowls
- Aluminum foil
Homemade Pork Sausage with Fried Eggs
By lorik
Alex Guarnaschelli
- 1 pound ground pork (lean but not too lean)
- Kosher salt
- 1 teaspoon chile flakes
- 1 teaspoon fennel seeds, toasted
- 1/2 teaspoon cayenne pepper
- 1/2 cup breadcrumbs, toasted
- 1/2 cup finely grated Parmesan
- 1 tablespoon canola oil
- 2 to 4 tablespoons unsalted butter
- 4 to 6 eggs
Cheese Danish
By lorik
Preheat oven to 350. Grease a 9" baking dish
- Glaze:
- 8 ounces cream cheese softened
- 1/2 teaspoons vanilla
- 1 egg
- 1 egg white
- 1/2 cup sugar
- 2 packages crescent roll dough
- 4 ounces sliced almonds
- 1/2 cup powdered sugar
- 2 Tbsp milk
- 1/2 tsp vanilla extract
- Variation:
- Add 1/4 cup raspberry jam
CC Slice and Bake Cookies
By lorik
Be sure that the cookie dough is well chilled and firm so that it can be uniformly sliced
- 1/3 cup granulated sugar
- 2 Tbsp packed light brown sugar
- 1/2 tsp salt
- 12 Tbsp unsalted butter, cut into pieces and softened
- 2 tsp vanilla extract
- 1 large egg yolk
- 1 1/2 cups all purpose flour
Potato Chorizo Tacos
By lorik
Brown chorizo, set aside. Wipe skillet, add a little oil to the pan and add potatoes, salt and pepper to taste
- Variation:
- frozen or refrigerated cubed hash brown potatoes
- chorizo sausage, browned
- red onion, pickled
- sour cream
- fresh cilantro
- queso fresco
- corn tortillas, warmed
- scrambled eggs, optional
- Prepared Jarred Salsa Verde
- Fresh limes
- 2 poblano chiles
- 1 tablespoon canola oil
- 2 cups diced white potato
- 1 cup chopped onion
- 1 cup fresh corn kernels
- 1/8 teaspoon ground red pepper
- 5 garlic cloves, minced
- 3 ounces Mexican raw chorizo, casings removed
- 3/4 cup unsalted chicken stock
- 3/8 teaspoon kosher salt
- 8 (6-inch) corn tortillas
- 1/4 cup sliced green onions
- 1 ounce Manchego cheese, shredded (about 1/4 cup)
- 8 lime wedges
Smoked Chicken
By lorik
Avoid mesquite wood chunks for this recipe: we find that the meat can turn bitter if they smolder too long
- 1 cup salt
- 1 cup sugar
- 6 pounds bone-in chicken parts (breasts, thighs, and drumsticks), trimmed
- 3 tablespoons vegetable oil
- Pepper
- Large disposable Aluminum roasting pan (if using charcoal) or disposable aluminum pie plate (if using gas)
- 2 wood chunks soaked in water for 30 minutes and drained (if using charcoal) or 3 cups wood chips, half of chips soaked in water for 30 minutes and drained (if using gas)
Creamy Scrambled Eggs with Dill Havarti with Country Ham and Buttery Toasted Croutons
By lorik
Courtesy of Bobby Flay
- BUTTERY CROUTONS:
- 2 tablespoons canola oil
- 1 ham steak (1/2-inch thick)
- 2 tablespoons butter
- 1 clove garlic, smashed
- 6 slices 1-inch-thick 12-grain bread, cut into 3/4-inch cubes
- Salt and freshly ground black pepper
- CREAMY EGGS:
- 1 stick unsalted butter, cut into tablespoons
- 2 dozen large eggs
- Kosher salt and freshly ground black pepper
- 8 ounces havarti, cut into pieces, room temperature
- 1/4 cup finely chopped fresh chives
- 1/4 cup fresh chopped dill