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Recipes
Sean Brock's Southern Grits
By lorik
Hot sauce (optional, for serving) Put the grits in a bowl and cover with the water
- Serves 6 to 8
- 2 cups best-quality corn grits
- 8 cups water
- 2 to 3 bay leaves (fresh is best)
- Kosher salt, to taste
- 1 lemon
- Butter, to taste
Quiche with Scallions and Cheddar
By lorik
Once the dough is pressed into the pie plate, it can be refrigerated for 2 days or double-wrapped in plastic and fr...
- Crust:
- 1 cup all-purpose flour
- 1/2 cup finely grated Parmesan cheese
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 ounces cream cheese softened
- Custard and Topping:
- 5 slices bacon, chopped fine
- 3/4 cup half-and-half
- 3/4 cup sour cream
- 2 large eggs plus 1 yolk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch nutmeg
- 1/2 cup shredded sharp cheddar cheese
- 2 scallions (1 minced, and 1 thinly sliced)
Chorizo Nachos with White Queso Sauce
By lorik
Heat 1/2 tablespoon canola oil in a heavy skillet over medium-high heat
- Additional toppings:
- 1 1/2 tablespoons canola oil
- 2 (12-ounce) packages bulk Mexican-style chorizo
- 1 jalapeño, seeded and minced (more to taste)
- 1/2 yellow onion, peeled and minced
- 1 (4-ounce) can fire-roasted green chiles
- 1 cup (8 ounces) evaporated milk
- 1 teaspoon cornstarch
- 12 ounces white American cheese, torn into pieces (See Recipe Notes)
- 4 ounces sharp white cheddar, grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin powder
- Kosher salt, white pepper, and cayenne, to taste
- Hot sauce, to taste
- Chicken stock or water, for thinning
- 1 family-size bag excellent quality corn tortilla chips (or homemade)
- Lime wedges
- Sliced radishes
- Diced avocados and/or guacamole
- Shredded lettuce
- Salsa
- Pickled jalapeños
- Cilantro leaves
- Sliced green and/or red onions
- Sour cream or Mexican crema
- Refried or black beans
- Queso fresco or cotija cheese, crumbled
Creamy Stuffed Baked Potatoes
By lorik
Bake potatoes 1 hour at 400°F
- 3 large baking potatoes
- 3/4 cup dairy sour cream
- 1 tablespoon grated onion
- 1 teaspoon salt
- Pepper
- 1/2 cup shredded Cheddar cheese -or-
- 1/3 cup crumbled Blue cheese
- 1 additional potato to add for stuffing
No-Bake Cheesecake
By lorik
In a large bowl, beat cream cheese until smooth; gradually beat in the sugar
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sugar
- 1 cup (1/2 pint) sour cream
- 2 teaspoons vanilla extract
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 prepared 9-inch graham cracker pie crust
Super Smokers Sweet and Spicy Chicken Wings
By lorik
In a small bowl, mix together black pepper, onion powder, chili powder, garlic powder, and seasoned salt
- 2 1/2 Tbsp black pepper
- 1 Tbsp onion powder
- 1 Tbsp chili powder
- 1 Tbsp garlic powder
- 1 Tbsp seasoned salt
- 5 lbs chicken wings
- 1 cup honey
- 1/2 cup spicy BBQ Sauce
- 3 Tbsp apple juice
Cheesy Onion Flatbread
By lorik
Mix 1 cup grated Gruyere, 3 tablespoons softened butter, 2 teaspoons chopped rosemary or thyme, and a pinch of red ...
- 1 cup gruyere, grated
- 3 Tbsp softened butter
- 2 tsp chopped rosemary or thyme
- pinch of red pepper flakes
- 2 flatbreads (naan, pocketless pitas, lavash, etc)
- 1/2 cup thinly sliced red onion
- salt
Haitian Corn Fritters
By lorik
In a blender, mix garlic, peppers and corn
- 1 Jalapeno, seeded and minced
- 1 onion, chopped
- 1 tsp parsley, chopped
- 1 beaten egg
- 10 ounces flour
- 1/2 red pepper, chopped
- 1 tsp baking soda
- dash of salt
- 1 can sweet corn, drained
- 1 garlic clove, chopped
- 1 cup of milk
- dash of pepper
Twice-Roasted Sweet Potatoes with Hot Honey
By lorik
Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil
- 3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
- 1 Fresno or other red chiles, thinly sliced
- 1/4 cup honey
- 4 tablespoons unsalted butter
- Kosher salt
- 2 tablespoons apple cider vinegar
Homemade Cracker Jack
By lorik
Preheat oven to 250° F
- Makes 8 to 9 ounces (about 5 cups)
- 1 3/4 ounces (about 5 cups) freshly popped popcorn, lightly salted
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 1/2 ounces salted Spanish peanuts
- 3 ounces brown sugar
- 1 1/2 ounces light corn syrup
- 1 1/2 ounces unsalted butter, melted
- 2 teaspoons molasses
- 1 pinch kosher salt
- 1 pinch fine sea salt (optional)