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Recipes
Spicy Refrigerator Dill Pickles
By lorik
In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill see...
- 12 3 to 4 inch long pickling cucumbers
- 2 cups water
- 1 3/4 cups white vinegar
- 1 1/2 cups chopped fresh dill weed
- 3 Tbsp white sugar
- 8 cloves garlic, chopped
- 1 1/2 tablespoons coarse salt
- 1 tablespoon pickling spice
- 1 1/2 teaspoons dill seed
- 1/2 teaspoon red pepper flakes, or to taste
- 4 sprigs fresh dill weed
- Black Peppercorns
Raviolo al Uovo
By lorik
Recipe courtesy of Anne Burrell
- Chef Anne's All-Purpose Pasta Dough:
- 4 slices bacon
- 10 leaves plus 2 sprigs fresh sage
- Kosher salt
- 2 cups ricotta cheese
- 1 cup freshly grated Parmigiano, plus more for garnish
- 1/4 cup chopped fresh Italian parsley
- 2 large eggs plus 4 large egg yolks (all heirloom or organiceggs)
- All-purpose flour, as needed
- 1/2 recipe Chef Anne's All-Purpose Pasta Dough, rolled forravioli, (recipe follows)
- Semolina flour, as needed
- 1 1/2 sticks unsalted butter
- 1/2 cups chicken stock
- 1 pound all-purpose flour
- 4 whole eggs, plus 1 egg yolk (all heirloom or organic eggs)
- 1/4 cup extra-virgin olive oil
- 1 to 2 tablespoons water or more if needed
- Kosher salt
- Variation from Food and Wine (Serves 8):
- pasta dough
- 2 large eggs
- 4 large egg yolks
- 2 cups (10 ounces) 00 flour
- filling
- 8 ounces soft sheep-milk feta cheese, such as Bulgarian or Spanish
- 8 ounces whole-milk ricotta
- 1/2 cup (1 ounce) freshly grated Pecorino Romano cheese
- 1/2 teaspoon grated orange zest
- 1 tablespoon chopped parsley
- 2 teaspoons chopped oregano
- Kosher salt
- tomato sauce:
- 4 pounds ripe tomatoes, halved
- 6 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 pinch of crushed red pepper
- Kosher salt
- ravioli:
- Semolina, for dusting
- 8 large egg yolks
- 3 large egg whites, beaten
- 1 cup torn basil leaves, plus small leaves for garnish
- Shaved Pecorino Romano cheese for garnish
Butternut Squash Brown Rice Porridge
By lorik
A healthy and filling Butternut Squash Brown Rice Porridge with Asian spices
- 1 heaping tablespoon miso paste
- 1/2 cup short grain brown rice
- 1 medium butternut squash, peeled (you may not use it all)
- 1 large garlic clove
- 1 knob ginger, equivalent in size to the garlic clove
- 1 tablespoon neutral oil (olive, grapeseed, etc.)
- Recommended/optional toppings: leftover cooked cubes of butternut squash, soy sauce, sesame oil, fresh lime or lemon juice, cilantro, chopped scallions, a fried egg, chili flakes, sesame seeds
Chocolate-Covered Cream Mints
By lorik
Beat cream cheese, sugar and extract with mixer until blended
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 3-1/2 cups powdered sugar
- 1 tsp. peppermint extract
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
- 2 Tbsp. sprinkles
Mexican Fiesta Bites
By lorik
HEAT oven to 350°F. PLACE 1 won ton wrapper in each of 24 mini muffin cups sprayed with cooking spray, with edges...
- 24 won ton wrappers
- 1 cup cooked crumbled Italian sausage
- 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 Tbsp. chopped fresh cilantro
Sous Vide Tri-Tip with Cilantro Butter
By lorik
Preheat a water bath to 135°
- One 2-pound tri-tip sirloin, about 2 inches thick, chilled
- 2 teaspoons kosher salt
- 2 teaspoons minced shallot
- 2 teaspoons lime juice
- 1 stick salted butter, softened
- 2 chipotle chiles in adobostemmed, seeded and minced
- 3 tablespoons chopped cilantro leaves
- Vegetable oil, for cooking
Frontera Grill's Famous Ceviche
By lorik
“Cook” the fish in the lime juice
- 1 pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, snapper and bass are great choices), cut into 1/2-inch cubes
- 1 1/2 About 1 1/2 cups fresh lime juice
- 1 small white onion, chopped into 1/4-inch pieces
- Hot green chiles to taste (roughly 2 or 3 serranos or 1 large jalapeño), stemmed and roughly chopped
- 1/4 cup green olives, preferably manzanillos
- 1 large (about 10-ounces)ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces OR 1/4 cup (lightly packed, about 1 ounce) soft sundried tomatoes, chopped into 1/8-inch pieces
- 1/4 small jicama, peeled and chopped into 1/4-inch pieces (optional, but suggested if using sundried tomatoes)
- 1/4 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
- 2 tablespoons olive oil, preferably extra-virgin
- Salt
- 1 teaspoon sugar
- 16 About 16 ounces of sturdy tortilla chips or 3- to 4-inch tostadas (preferably chips or tostadas from a local tortillería), for serving
Grilled Mustard Glazed Pork Loin
By lorik
Pat loin dry. Add ½ of glaze on top of loin and smear into meat
- 3 ½-4 lb center cut pork loin
- Score fat cap on loin every inch in a cross hatch pattern being careful not to score meat. Tie roast to maintain shape.
- ½ cup grainy mustard
- 6 tablespoons apple jelly
- 2 tablespoons dark brown sugar
- 2 tablespoons olive oil
- 2 teaspoons thyme
- 1 garlic clove
- ½ teaspoon salt
- ½ teaspoon pepper
- Whisk together in bowl. Reserve 1/3 of mixture for later.
Potato Kugel with Fried Shallots
By lorik
Preheat the oven to 450°
- 1 cup vegetable oil
- 4 large shallots, thinly sliced
- 5 pounds Idaho potatoes, peeled and coarsely shredded
- 1 large yellow onion, coarsely grated
- 1/3 cup potato starch
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 5 large eggs, beaten
- 2 large egg yolks, beaten
- 1/2 cup extra-virgin olive oil
- 1 cup boiling water
Sausage, Cheddar, and Chive Biscuit Bread
By lorik
Preheat oven to 375° F. Brown breakfast sausage over medium heat until cooked through, making sure to crumble as...
- 10 ounces bulk breakfast sausage
- 1 1/2 cups sharp cheddar cheese
- 1/4 cup chives, chopped
- 2 cups self-rising flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon sugar
- 1/3 cup butter, chilled and cut into small cubes
- 1 cup buttermilk
- 1/2 cup half-and-half