Lorik's profile page
Recipes
Simple Slaw Dressing
By lorik
Combine oil, vinegar and sugar
- 6 Tbsp vegetable oil
- 6 Tbsp apple cider vinegar
- 1/2 cup sugar
- 1 medium head of cabbage, shredded
- 1 carrot, shredded
- 1/2 onion, finely diced
Hard Polenta Cakes
By lorik
Anne Burrell
- 1 cup milk
- 2 cups water
- Pinch cayenne pepper
- 1 bay leaf
- Kosher salt
- 1 cup polenta
- 4 sage leaves, finely chopped
- 1/4 cup mascarpone
- Extra-virgin olive oil
- 4 tablespoons grated Parmigiano
Grilled Steak Sandwiches
By lorik
We prefer these sandwiches on ciabatta, but any sub rolls can be substituted
- 3/4 cup mayonnaise
- 3 ounces blue cheese, crumbled (3/4 cup)
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper
- 1 (1-pound) skirt steak, cut crosswise into 4 equal pieces and trimmed
- 4 ciabatta sandwich rolls, halved lengthwise
- 1/4 cup extra-virgin olive oil
- 2 ounces (2 cups) baby arugula
- 1 small red onion, halved and sliced thin
Brown Butter Thumbprints
By lorik
Line 2 baking sheets with parchment paper
- 2 sticks unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 3/4 cup superfine sugar
- 1 large egg
- 1/3 to 2/3 cup jam
Grandma's Hash Browns
By lorik
In a large saucepan, cover potatoes with water
- 8 large russet potatoes, peeled
- 4 tablespoons butter
- 1 tablespoon salt
- 1 teaspoon ground black pepper
Corn on the Cob with Parsley Butter and Parmesan
By lorik
Bring a pot of water to a boil
- 1 stick unsalted butter, softened
- 1 cup lightly packed parsley leaves
- 1 garlic clove, chopped
- Kosher salt
- 4 to 6 ears of corn, in the husk
- Maldon salt
- Grated Parmigiano-Reggiano cheese, for sprinkling
- Lemon wedges, for serving
Rick Bayless | “Almost Oaxacan” Grilled Tostadas with Chorizo, Tangy Guacamole and Fresh Cheese
By lorik
1. The tortillas. If the tortillas are just made and very moist feeling, lay them out in a single layer and cover w...
- 2 dozen About 2 dozen corn tortillas, preferably thin homemade ones or ones from a local tortilleria
- 1/2 pound (about 4 medium)tomatillos, husked, rinsed and cut in half
- 3 garlic cloves, peeled
- Hot green chiles to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stems broken off, roughly chopped
- 1/4 About 1/4 cup (loosely packed) cilantro, thick lower stems cut off
- 1 large, ripe avocado, pitted, flesh scooped from peel and roughly chopped
- Salt
- 1/4 About 1/4 cup fresh-rendered, room temperature porklard (preferably the kind with bits of brown cracklings in it's what's called asiento in Oaxaca) or vegetable oil
- 1 About 1 pound fresh Mexican chorizo sausage, casing removed
- 6 About 6 ounces crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
Creamy Crostini
By lorik
Mix goat cheese, thyme, 1 tsp zest, and garlic, then season with salt and pepper
- 6 oz goat cheese, softened
- 1 Tbsp chopped fresh thyme
- 2 1/2 tsp minced lemon zest, divided
- 1/2 tsp minced garlic
- Salt and black pepper to taste
- 12 baguette slices, 1/2 inch thick
- olive oil
Ham & Gruyere Scones
By lorik
Preheat oven to 425°. Line a baking sheet with parchment paper; set aside
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 Tbsp. minced fresh thyme
- 1 tsp. sugar
- 1/2 tsp. kosher salt
- 4 Tbsp. cold unsalted butter, cubed
- 2 oz. finely shredded Gruyère (about 3/4 cup)
- 3/4 cup finely diced cooked ham
- 1 cup + 2 Tbsp. heavy cream, divided
Chocolate-Peanut Butter Crunch Pops
By lorik
MIX peanut butter, butter and sugar in large bowl until blended
- 1 cup PLANTERS Creamy Peanut Butter
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1-1/2 cups crisp rice cereal
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted