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Recipes
Grilled Hoisin Glazed Pork Chops with Pineapple Salsa
By lorik
1. Brush pineapple all over with 1 tablespoon oil and grill, covered, over hot fire until charred, about 3 minutes ...
- 1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
- 2 tablespoons toasted sesame oil
- 1/2 cup hoisin sauce
- 3 tablespoons rice vinegar
- 8 (3- to 4-ounce) bone-in center-cut pork chops, 1/2 inch thick, trimmed
- Salt and pepper
- 3 scallions, sliced thin
- 1/4 cup chopped fresh cilantro
- 1 jalapeño chile, stemmed, seeded, and minced
- 2 teaspoons grated fresh ginger
Crispy Garlic Chicken Cutlets
By lorik
Look for cutlets that are between 1/4 inch and 1/2 inch thick or make your own by slicing 3 boneless, skinless chic...
- 1 cup plus 3 tablespoons vegetable oil
- 4 garlic cloves, minced, plus 6 cloves peeled and smashed
- 6 thin-cut, boneless, skinless chicken cutlets (about 1 1/4 pounds), trimmed
- 3 slices hearty white sandwich bread, torn into large pieces
- 1 cup all-purpose flour
- 3 large egg whites
- 1 tablespoon garlic powder
- 4 tablespoons cornstarch
- Salt and pepper
Gingered Carrot Soup with Crème Fraîche
By lorik
In a medium soup pot, melt the butter in the olive oil
- 2 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds large carrots, peeled and thinly sliced
- 1 large onion, very thinly sliced
- 2 tablespoons finely grated fresh ginger
- 4 1/2 cups vegetable stock
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper
- 1/4 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped cilantro
Caramel Bread Pudding for Two
By lorik
This perfectly portioned Caramel Bread Pudding for Two is so good! You'll find no leftovers here which is a good th...
- 2 tablespoons unsalted butter, melted, plus more butter for greasing the cups
- 2 croissants (about 2 ounces each), torn into 1-inch pieces
- 1 large egg
- 2 tablespoons plus 1/2 teaspoon sugar
- 3/4 cup half-and-half
- 1/2 teaspoon pure vanilla extract
- 4 soft caramel candies, chopped
- Special equipment: 2 ovenproof 6-ounce tea or coffee cups
CC Best Grilled Pork Chops
By lorik
If the pork is enhanced (injected with a salt solution), do not brine
- PORK:
- 3 tablespoons plus 2 teaspoons sugar
- Salt and pepper
- 4 (12- to 14-ounce) bone-in pork rib or center-cut chops, 1 1/2 inches thick, trimmed
- 2 cups wood chips
- BARBECUE SAUCE:
- 1 teaspoon vegetable oil
- 1/4 cup grated onion
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 cup ketchup
- 1/4 cup molasses
- 3 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
Buckeyes
By lorik
In a large bowl, combine peanut butter and butter; mix until smooth
- 2 cups smooth peanut butter
- 1 cup (2 sticks) butter, softened
- 1 1/2 pound confectioners' sugar
- 1 (12-ounce) package semisweet chocolate chips
- 1/3 cake paraffin wax
Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio
By lorik
Make the horseradish cream: Mix sour cream, horseradish and 1 tsp
- 1 cup sour cream
- 3 tbsp. fresh grated horseradish
- 2 tsp. cider vinegar
- 1 head radicchio, cored and halved, leaves separated
- Kosher salt and freshly ground black pepper, to taste
- 2 cups canola oil
- 2 cups flour
- 2 tbsp. Spanish paprika
- 1 tsp. garlic powder
- 4 eggs, lightly beaten
- 2 cups panko bread crumbs
- 4 boneless, skinless chicken thighs, pounded until 1/4" thick
- 8 tbsp. unsalted butter
- 1 bunch rosemary
- 1 bunch thyme
- 1 loaf challah bread, sliced 1” thick and toasted
- Apple sauce, for serving
Mexican Corn Dip
By lorik
Preheat grill to medium. Brush grill grate with oil
- Makes 12 servings (2 1/2 cups)
- Total time: 25 minutes
- 5 ears sweet corn, shucked
- 1 jalapeño
- 3/4 cup purchased crème fraîche
- 1/4 tsp. minced fresh garlic
- 1/4 cup sliced scallions
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled Cotija or queso añejo
- 1/4 tsp. chili powder
- Salt, black pepper, and cayenne pepper to taste
- Crumbled Cotija, chopped fresh cilantro, and tortilla chips
Sage, Walnut, and Browned Butter Ravioli Sauce
By lorik
Fresh or frozen ravioli may be used
- 6 tablespoons unsalted butter
- 3/4 cup chopped fresh sage
- 2 garlic cloves, unpeeled
- 1 1/4 - 1 3/4 pounds cheese ravioli
- Salt and pepper
- 1 cup fresh parsley
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
- 1/2 cup toasted walnuts
Thai Rice Soup (Khao Tom)
By lorik
Tip: Don’t use freshly cooked rice, as the grains will turn mushy
- 8 ounces ground pork
- 3 tablespoons fish sauce, divided, plus extra to serve
- 2 tablespoons chili-garlic sauce, divided, plus extra to serve
- 1¾ teaspoons ground white pepper
- 3 tablespoons lard or refined coconut oil
- 5 large shallots, peeled, halved lengthwise and thinly sliced (2 cups)
- 8 garlic cloves, thinly sliced
- 3 lemon grass stalks, trimmed to bottom 6 inches, dry outer leaves removed, smashed
- 2 tablespoons finely grated fresh ginger
- 2½ quarts low-sodium chicken broth
- 4 cups cooked and chilled jasmine rice
- 1 cup chopped fresh cilantro
- 3 tablespoons lime juice (2 to 3 limes), plus lime wedges, to serve
- Fried shallots, to serve
- Soft- or hard-cooked eggs, peeled and halved, to serve