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Recipes
Crispy Slow Roasted Pork Belly
By lorik
This recipe requires seasoning and refrigerating the pork belly for at least 12 hours before cooking
- For Pork Belly:
- 1 (3-pound) skin-on center-cut fresh pork belly, about 1 1/2 inches thick
- Kosher salt
- 2 tablespoons packed dark brown sugar
- Vegetable oil
- Spicy Mustard Sauce:
- 2/3 cup Dijon mustard
- 1/3 cup cider vinegar
- 1/4 cup packed dark brown sugar
- 1 tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- Mix all ingredients in a bowl.
- Sweet and Sour Chile Sauce:
- 3/4 cup sugar
- 1/3 cup water
- 1/4 cup distilled white vinegar
- 5 Thai chiles, sliced thin
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- Bring all ingredients to boil in small saucepan over medium-high heat. Cook, stirring occasionally, until mixture thickens to thin syrup, 4 to 6 minutes. Let cool completely before serving.
- Tangy Hoisin Sauce:
- 1/2 cup hoisin
- 4 teaspoons rice vinegar
- 1 teaspoon grated fresh ginger
- 2 scallions, sliced thin
- Mix all ingredients together until smooth.
Carrot Cake for Two
By lorik
For the cake: Preheat the oven to 350 degrees F
- Cake:
- Cooking spray
- 1/4 cup pecans
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Pinch freshly grated nutmeg
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup vegetable oil
- 1/2 teaspoon pure vanilla extract
- 5 ounces carrots (about 3 small), finely grated (about 1 cup)
- Frosting:
- 8 ounces cream cheese, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
Creamy Peas with Ham and Onions
By lorik
Because the cream is reduced to the proper consistency before the peas are added to the pan, the peas should be coo...
- 2 tablespoons unsalted butter
- 6 ounces ham steak, cut into 1/2-inch pieces
- 1 red onion, halved and sliced thin
- 2/3 cup heavy cream
- 1 tablespoon chopped fresh tarragon leaves or parsley
- Salt and pepper
- 1 pound frozen peas, not thawed
Sweet Potatoes with Toasted Marshmallow Swirls
By lorik
Preheat the oven to 400°
- 6 medium sweet potatoes (4 pounds), scrubbed but not peeled
- Extra-virgin olive oil
- Sea salt
- 1 cup pecans
- 1 cup fresh orange juice
- 3/4 cup honey
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1/4 teaspoon cream of tartar
One Pan Prime Rib
By lorik
The roast must be salted and then refrigerated for at least 24 hours before cooking; salting and refrigerating for ...
- 1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to 1/4 inch
- Kosher salt and pepper
- Vegetable oil
- 2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces
- 1 pound parsnips, peeled and sliced 1/2 inch thick on bias
- 1 pound Brussels sprouts, trimmed and halved
- 1 red onion, halved and sliced through root end into 1/2-inch wedges
- 2 teaspoons minced fresh thyme
Cheese Sables with Rosemary Salt
By lorik
Preheat the oven to 350° F (180° C)
- 100 grams soft butter
- 100 grams self-rising flour
- 100 grams strong cheese, grated (I use 50/50 Parmesan and vintage cheddar)
- 1 pinch cayenne pepper
- 1 tablespoon fresh rosemary needles, finely chopped (optional)
- Salt (optional)
Sistema Tortellini
By lorik
Put Tortellini, water and salt into the steamer, cook 6 minutes
- 4 Cups fresh tortellini, from the refrigerated section
- 4 cups water
- 1/4 tsp salt
Red Pepper Jelly
By lorik
Core and seed bell peppers and place in a food processor
- 4 Red Bell Peppers
- 1 cup White Wine Vinegar
- 1 1/2 cups white sugar
Quick Beef Hand Pies
By lorik
Preheat the oven to 400°
- Two 14-ounce packages all-butter puff pastry, thawed
- 1 1/2 cups chopped leftover Korean Beef Stew (beef and vegetables cut into 1/4-inch dice)
- 1 large egg, lightly beaten
Herbed Spiced Nuts
By lorik
Preheat oven to 350 degrees
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme, crushed
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 2 cups mixed nuts