Lorik's profile page
Recipes
Pimento Cheese Grits
By lorik
In a large saucepan, bring the water and milk to a boil
- 5 cups water
- 3 cups whole milk
- 1 1/2 cups medium-grind stone-ground corn grits
- Salt
- 4 ounces sharp yellow cheddar cheese, shredded (1 1/4 cups)
- 4 ounces sharp white cheddar cheese, shredded (1 1/4 cups)
- 3 ounces cream cheese, at room temperature
- 1/3 cup finely diced jarred piquillo peppers, patted dry
- 1/8 teaspoon cayenne
- Freshly ground black pepper
- Thinly sliced scallions, for garnish
Black Bean, Corn and Poblano Quesadillas
By lorik
Three-quarters of a cup of thawed frozen corn kernels can be substituted for the fresh
- 4 ounces goat cheese, crumbled (1 cup)
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 3 tablespoons vegetable oil
- 1 onion, chopped fine
- 1 ear corn, kernels cut from cob
- 1 poblano chile, stemmed, seeded, and chopped
- 1 (15-ounce) can black beans, rinsed
- 1/2 cup water
- Salt and pepper
- 4 (10-inch) flour tortillas
Caramel-Braised Chicken with Ginger and Lime
By lorik
Tip: Don’t get distracted once you begin cooking the caramel
- 1/2 CUP PLUS 1 TABLESPOON COCONUT WATER, DIVIDED
- 1/4 CUP WHITE SUGAR
- 3 TABLESPOONS FISH SAUCE
- 2 MEDIUM SHALLOTS, PEELED, HALVED AND THINLY SLICED (1/2 CUP)
- 1 2-INCH PIECE FRESH GINGER, PEELED AND CUT INTO 1/8-INCH MATCHSTICKS (1/3 CUP)
- 2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED, CUT INTO 1 1/2-INCH CHUNKS
- 1/4 CUP CHOPPED FRESH CILANTRO LEAVES AND TENDER STEMS
- 1 SMALL JALAPEÑO CHILI, STEMMED AND SLICED INTO THIN RINGS
- 1 TABLESPOON GRATED LIME ZEST, PLUS 1 TABLESPOON LIME JUICE
- STEAMED RICE, TO SERVE
- LIME WEDGES, TO SERVE
Grilled Rosemary Pork Loin
By lorik
Freezing the pork for 30 minutes will make butterflying it much easier
- 1/3 cup minced fresh parsley leaves
- 1 1/2 tablespoons minced fresh rosemary
- 2 garlic cloves, minced
- Salt and pepper
- 3 tablespoons extra virgin olive oil
- 1 boneless pork loin roast (2 1/2 to 3 pounds), fat on top scored lightly
Breakfast Quesadillas
By lorik
Place a large frying pan or griddle over medium heat
- 4 (10-inch) flour tortillas
- 1 cup chopped frittata or scrambled eggs
- Mexican hot sauce (optional)
- 1 cup shredded cheese, such as cheddar or Monterey Jack
Thai-Style Stir-Fried Noodles with Chicken
By lorik
The flat pad thai–style rice noodles that are used in this recipe can be found in the Asian foods section of most...
- Chile Vinegar:
- 1/3 cup white vinegar
- 1 serrano chile, stemmed and sliced into thin rings
- Stir-Fry:
- 2 (6-ounce) boneless, skinless chicken breasts, trimmed and cut against grain into 1/4-inch thick slices
- 1 teaspoon baking soda
- 8 ounces (1/4-inch-wide) rice noodles
- 1/4 cup vegetable oil
- 1/4 cup oyster sauce
- 1 tablespoon plus 2 teaspoons soy sauce
- 2 tablespoons packed dark brown sugar
- 1 tablespoon white vinegar
- 1 teaspoon molasses
- 1 teaspoon fish sauce
- 3 garlic cloves, sliced thin
- 3 large eggs
- 10 ounces broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces (5 cups)
Mini Manchego Tarts
By lorik
This pre-dinner appetizer is ready in less than 15 minutes! A must try, everyone loves them!
- 1 cup roasted red peppers
- 1 garlic clove
- Pinch red pepper flakes
- 1 teaspoon red wine vinegar
- 1/3 cup toasted almonds
- 1/3 cup olive oil
- 1/2 pound manchego cheese, cubed
- 24 mini phyllo shells
- Fresh parsley, chopped if desired
Four-Cheese Ravioli
By lorik
In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and ...
- 7 ounces sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta (3/4 cup)
- 3 ounces Italian Fontina cheese, shredded (2/3 cup)
- 3 ounces fresh mozzarella, cut into 1/4-inch dice (1/2 cup)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 large egg, lightly beaten
Tequila-Lime Chicken Thighs
By lorik
Fine Cooking
- 1/3 cup tequila, preferably reposado
- 1/3 cup fresh lime juice (from 2 large limes)
- 1/4 cup agave syrup
- 3 large cloves garlic, finely chopped
- 1 tsp. chipotle chile powder
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano, preferable Mexican
- Kosher salt and freshly ground black pepper
- 8 boneless, skinless chicken thighs (about 2-1/2 lb.), trimmed of excess fat
- Peanut or vegetable oil, as needed
- 1 lime
- 1/4 cup coarsely chopped cilantro; more to taste
Beef Cheek and Stout Pie with Stilton Pastry
By lorik
Make the pastry: Pulse Stilton, flour, butter, and salt in a food processor into pea-size crumbles
- For the Pastry:
- 6 oz. Stilton, or any strong blue cheese, crumbled
- 2 2⁄3 cups flour, plus more for dusting
- 6 tbsp. unsalted butter, cubed and chilled
- 1 ⁄2 tsp. kosher salt
- 1 ⁄2 cup ice-cold water
- 1 egg, lightly beaten
- For the Filling:
- 1 ⁄2 cup olive oil
- 5 lb. beef cheeks or brisket, trimmed and halved
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, peeled and crushed
- 3 large yellow onions, 1 roughly chopped, 2 thinly sliced
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 16 oz. stout beer
- 3 cups beef stock
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 1 cup Worcestershire sauce