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Recipes
Fire-Roasted Duck & Pheasant with Red Currant Jelly
By lorik
Pat the birds dry, inside and out, with paper towels
- 1 whole duck (4-5 lb.)
- 1 whole pheasant (about 3 lb.)
- Salt and pepper
- 2 tbsp. lard, duck fat, or olive oil, plus more for basting
- 1 tbsp. armagnac, cognac, or brandy
- 1 tbsp. fresh thyme, chopped
- 1 garlic clove, smashed
- 1 ⁄3 cup red currant or apple jelly, warmed
Pan-Roasted Chicken with Madeira Sauce Recipe | SAVEUR
By lorik
Brine the chicken: Bring sugar, salt, vinegar, pepper, mustard seeds, garlic, thyme, bay leaf, and 12 cups water to...
- For the Chicken:
- 2 cups packed light brown sugar
- 1 1⁄2 cups kosher salt
- 1 cup white wine vinegar
- 2 tbsp. freshly ground black pepper
- 1 tbsp. mustard seeds
- 3 cloves garlic, smashed
- 3 sprigs thyme
- 1 bay leaf
- 6 cups ice cubes (about 1 lb.)
- 2 boneless skin-on chicken breasts
- 2 boneless skin-on chicken thighs
- For the Sauce:
- 4 tbsp. extra-virgin olive oil
- 4 whole chicken wings
- 10 whole black peppercorns
- 5 shallots, finely chopped
- 5 sprigs thyme
- 2 cloves garlic, finely chopped
- 1 ⁄2 cup madeira
- 2 cups chicken broth
Easy-No Roll Pie Crusts
By lorik
For Buttery Crust: Preheat oven to 375
- Buttery No-Roll Pie Crust:
- 1 1/2 cups AP flour
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 Tbsp milk
- 1 1/2 tsp fresh lemon juice
- Savory No-Roll Pie Crust:
- 1 cup AP flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1 Tbsp cold milk
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- Pretzel Pie Crust:
- 12 Pretzel Rods (1 1/4 cup crushed)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- Brown Butter Graham Cracker Crust:
- 12 whole graham crackers (or 1 1/2 cups graham cracker crumbs)
- 3 Tbsp granulated sugar
- 1/4 tsp flaky sea salt
- 6 Tbsp unsalted butter
Crispy Polenta Bites with Arugula Tapenade
By lorik
Trim the polenta’s rounded edges to create a rectangle; halve lengthwise
- One 16-ounce log of prepared polenta, at room temperature
- 1/2 cup panko bread crumbs
- 3 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1/2 cup finely chopped arugula
- 2 tablespoons chopped olives
- Kosher salt
- Ground black pepper
- 3 radishes, very thinly sliced
Basic Glazed Ham
By lorik
Let the ham sit at room temperature, 1 hour
- 1 10 - to 12-pound fully cooked bone-in half ham, shank or butt portion
- Glaze ingredients (see recipes within instructions)
Lamb Burgers with Herbed Yogurt and Pickled Onions
By lorik
1. Make the herbed yogurt: In a small bowl, combine the yogurt with the lemon zest and herbs
- For the Herbed Yogurt:
- 1 cup whole Greek yogurt
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped mint
- 2 tablespoons finely chopped oregano
- Kosher salt, to taste
- For the Lamb Burgers:
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- 1 small red onion, very thinly sliced
- 1 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 1/2 pounds ground lamb
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 4 hamburger buns, split in half
Fried Mozzarella ''in a Carriage'' (Mozzarella Fritta in Carozza)
By lorik
The carriage in the title refers to the bread that the mozzarella rides in
- Sandwiches:
- 1 lb. mozzarella di bufala or any freshly made mozzarella, sliced 1/4-inch thick
- 12 slices whole-wheat bread
- 2 eggs
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- All-purpose flour
- 2 cups vegetable oil for frying
- Sauce:
- 5 Tbsp. extra virgin olive oil
- 4 cloves garlic, crushed
- 8 anchovy fillets, chopped coarsely
- 3 Tbsp. small capers in brine, drained
- 3 Tbsp. fresh lemon juice
- 1/3 cup dry white wine
- 1/4 cup vegetable stock or water
- 2 Tbsp. chopped fresh Italian parsley
Peanut-Sesame Udon Noodles with Scallions
By lorik
To make the sauce, in a large bowl whisk together all ingredients; set aside
- For the noodles:
- 1/4 cup natural peanut butter
- 2 1/2 tablespoons unseasoned rice vinegar
- 2 tablespoons toasted sesame oil
- 4 teaspoons white miso
- 4 teaspoons soy sauce
- 1 tablespoon white sugar
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon finely grated garlic
- 1/4 teaspoon cayenne pepper
- 12 ounces dried udon noodles
- 3 scallions, thinly sliced on the diagonal (about 1/4 cup)
Chicken Wontons with Chili Sauce
By lorik
Directions 1. Make the chili oil: In a small pan over low heat, combine the oil, shallot, peppercorns, and pepper ...
- For the Chili Oil:
- ½ cup vegetable oil
- 1 medium shallot, finely minced
- 2 teaspoons freshly cracked Sichuan peppercorns
- 1 to 2 teaspoons red pepper flakes
- 1 to 2 teaspoons Chinese or Korean chili powder
- For the Chili Sauce:
- 2 tablespoons chili bean sauce
- 1 stalk green onion, very finely minced
- 2 teaspoons chili oil
- 1 teaspoon finely minced garlic
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- ½ teaspoon freshly ground Sichuan peppercorn
- ½ cup soy sauce
- 1 tablespoon balsamic vinegar
- For the Wontons:
- 1 pound ground chicken
- 2 stalks green onions, finely chopped
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ⅛ teaspoon white pepper powder
- 1 package wonton wrappers
- Chili sauce
Delicious Black Bean Burritos
By lorik
Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C)
- 4 (10 inch) flour tortillas
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 1 teaspoon minced garlic
- 1 (15 ounce) can black beans, rinsed and drained
- 1 teaspoon minced jalapeno peppers
- 3 ounces cream cheese
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro