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Recipes
Pressed Cheese Sandwiches
By lorik
I think simple recipes are the best way to start out the meal
- Pickled Scallions:
- 5 tablespoons olive oil
- 1/2 teaspoon aleppo pepper
- 2 cloves garlic, peeled and pressed
- 8 large slices sourdough rye bread
- 16 ounces mozzarella cheese, cut into 16 slices
- Coarse sea salt and freshly ground black pepper
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 8 scallions, root ends trimmed
- 3 tablespoons red wine vinegar
- Splash extra-virgin olive oil, about 1 tablespoon
Deviled Eggs
By lorik
Remove shells from eggs and halve lengthwise
- 6 Hard Cooked Eggs
- 1/2 Teaspoon Dry or 1 Teaspoon Prepared Mustard
- 1/8 Teaspoon Salt
- Dash Pepper
- 3 Tablespoons Mayonnaise, salad dressing or sour cream
- 1/2 Tablespoon Vinegar
- 1/2 Teaspoon Worcestershire Sauce
- Paprika
Sour Orange Pork with Sweet Potato-Hash, Fried Eggs and Sofrito Hollandaise
By lorik
Whisk together 1/2 cup canola oil, oregano and garlic in a large roasting pan
- SWEET POTATO HASH:
- 1/2 cup canola oil
- 1/4 cup chopped fresh oregano
- 12 cloves garlic, made into a paste
- 1 bone-in pork shoulder (about 4 pounds), trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 4 cups chicken stock
- 4 cups sour orange juice (or 3 cups fresh orange juice plus 1 cup fresh lime juice)
- 1/4 cup honey
- 4 to 6 fried or poached eggs
- Fresh cilantro leaves, for garnish
- 3 sweet potatoes, peeled and cut into 3/4-inch rounds
- Canola oil
- One 1/2-inch slice country ham
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1 tablespoon chipotle in adobo sauce
- 1 tablespoon honey
- 3 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- SOFRITO HOLLANDAISE:
- 2 tablespoons canola oil
- 1/2 small Spanish onion, finely diced
- 1/2 poblano chile, finely diced
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon aged sherry vinegar
- 3 large egg yolks, lightly beaten
- 1 1/2 sticks butter, melted until foamy
- Juice of 1/2 sour orange
Calzone di Prosciutto e Ricotta (Ham and Cheese Calzone)
By lorik
Place a pizza stone under the broiler; heat for 30 minutes
- Dough:
- 1 ball Naples-style pizza dough
- Fine semolina, for dusting
- 1 ⁄2 cup ricotta
- 1 1⁄2 oz. thinly sliced cooked Italian ham, cut into 1/4" strips
- 1 1⁄2 oz. thinly sliced hard salami, cut into 1/4" strips
- 1 ⁄4 cup grated pecorino romano
- 1 ⁄3 cup pizza sauce
- 2-3 fresh basil leaves
- Makes 4 12 ounce balls
- 2 tbsp. sugar (7⁄8 oz.)
- 1 tbsp. olive oil, plus more (1⁄2 oz.)
- 1 ⁄2 tsp. active dry yeast
- 5 1⁄2 cups "00" flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.)
- 2 tbsp. kosher salt (3⁄4 oz.)
Arroz con Pollo
By lorik
From Cuba
- 3 pounds chicken pieces
- dash of pepper
- 3 Tbsp olive oil
- 1/4 tsp paprika
- 1 cup dry white wine
- 2 garlic cloves, crushed
- 1/4 tsp dried oregano
- 1 medium onion, finely chopped
- 1/2 green bell pepper, chopped
- 1/4 cup tomato puree
- 1 lemon, juiced
- 1/4 tsp cumin
- 1 bay leaf
- 2 cups rice, uncooked
- 4 cup chicken stock
Zahav's Hummus Tehina
By lorik
1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water
- 1 cup dried chickpeas
- 2 teaspoons baking soda, divided
- 4 garlic cloves, unpeeled
- 1/3 cup (or more) fresh lemon juice
- 1 teaspoon kosher salt, plus more
- 2/3 cup excellent quality tahini (a.k.a. tehina—Chef Michael Solomonov loves Soom Foods, available on Amazon)
- 1/4 teaspoon (or more) ground cumin
- Olive oil, for serving
- Chopped parsley and paprika, for serving (optional)
Chicken Egg Rolls
By lorik
In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well
- 1/2 cup soy sauce
- 1/4 cup packed light brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons garlic powder
- 6 cups shredded Chinese cabbage
- 1 large carrot, peeled and shredded
- 3 scallions, chopped
- 1 cup diced cooked chicken
- 12 egg roll wrappers
- 1 egg, lightly beaten
- Oil for frying
Our Favorite Fried Chicken for 2
By lorik
Slightly modified from a Cooks Country Recipe
- Cream Gravy:
- 4 (5- to 7-ounce) bone-in chicken thighs, trimmed, or 2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
- Salt and pepper
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 cup plus 2 Tablespoons buttermilk
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 small rosemary sprig
- 1 1/2 cups peanut or vegetable oil
- 1/4 cup pan drippings (from frying chicken)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon ground black pepper
- Salt
- Kentucky Fried Chicken:
- Mix With 2 Cups White Flour
- 2/3 Tablespoon Salt
- 1/2 Tablespoon Thyme
- 1/2 Tablespoon Basil
- 1/3 Tablespoon Oregano
- 1 Tablespoon Celery Salt
- 1 Tablespoon Black Pepper
- 1 Tablespoon Dried Mustard
- 4 Tablespoons Paprika
- 2 Tablespoons Garlic Salt
- 1 Tablespoon Ground Ginger
- 3 Tablespoons White Pepper
Crème Fraîche
By lorik
Don’t use ultrapasteurized or UHT cream for this recipe—organic pasteurized cream works best
- 1 cup pasteurized heavy cream, room temperature
- 2 tablespoons buttermilk, room temperature
Fried Leek Soup Garnish
By lorik
Toss leeks, flour, and pinch each salt and pepper in bowl
- 1 medium leek, white and light green parts, halved lengthwise, washed, dried, and sliced into very thin 2-inch strips
- 2 tablespoons all-purpose flour
- 1/2 cup olive oil