Lorik's profile page
Recipes
Pork Dumplings with Aged Black Vinegar
By lorik
In a medium bowl, mix the ground pork with the wine, sugar, salt and pepper
- 1/2 pound fatty ground pork
- 1 tablespoon Chinese rice wine or sake
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Cornstarch, for dusting
- 1 package gyoza wrappers
- 1/4 cup vegetable oil
- 1 cup water
- 2 tablespoons Chinese aged black vinegar or balsamic vinegar
- 2 tablespoons light soy sauce
- 42 paper-thin slices of red apple, for serving (optional)
How to Store Sourdough Starter Long Term (Years)
By lorik
Drying out your starter accomplishes the same thing as freezing, except without the worry about a random defrost or...
- From Food 52
Grilled Cuban Spiced Pork Tenderloin
By lorik
Using thin knife, trim silver skin from tenderloin
- 1 1/2 pounds boneless pork tenderloin, trimmed
- 1/4 cup fresh orange juice
- 1/4 cup fresh grapefruit juice
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 garlic cloves, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon hot red pepper flakes
Fresno Potatoes
By lorik
Boil potatoes, until just tender but not cooked all the way through, about 20-25 minutes
- 4-6 medium sized Yukon Gold or red skinned potatoes
- 6 slices bacon, cooked crisp and crumbled
- 4 green onions, thinly sliced
- 1 c milk
- 1-1/2 c sour cream
- 2 c shredded cheddar cheese
- salt and pepper to taste
- 1/4 c Panko crumbs
- 3 T butter, melted
Rick Bayless | Basic Tamal Dough
By lorik
1. Prepare the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let ...
- 18-ounce package dried corn husks
- 10 ounces ( 1 1/3 cups)rich tasting pork lard or vegetable shortening if you wish), slightly softened but not at all runny
- Salt
- 1 1/2 teaspoon baking powder
- 2 pounds (4 cups)fresh coarse-ground corn masa for tamales OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
- 1 to 1 1/2 cups chicken broth
- 2 1/2 to 3 cups filling, such as Pork in Red Chile or chicken in green chile
Grilled Tamarind and Orange Glazed Chicken
By lorik
Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir t...
- Marinade:
- 1/4 cup olive oil
- 2 tablespoons herbes de Provence
- 2 large cloves garlic, chopped
- salt and ground black pepper to taste
- 4 boneless, skinless chicken breasts
- Tamarind glaze:
- 1 (14.5 ounce) can low-sodium chicken broth
- 3/4 cup freshly squeezed orange juice
- 1/4 cup white sugar
- 1 orange, zested
- 2 tablespoons unsalted butter, melted
- 2 tablespoons tamarind paste
- 1 tablespoon grated fresh ginger
- 1 dash chile-garlic sauce (such as Sriracha®), or to taste
- cooking spray
Quick Bean Tostadas
By lorik
Toast each side of flour tortillas in a hot buttered pan
- Flour tortillas
- salt
- ground cumin
- Refried black beans
- cheddar cheese
- Sour cream and salsa for garnish
Pork Chops with Charred Onion and Poblano
By lorik
Preheat the broiler. Bring 1 1/2 cups water to a simmer in a saucepan
- 1 cup white rice
- 3 cloves garlic (1 smashed, 2 sliced)
- Kosher salt
- 1 large poblano chile pepper, seeded and thinly sliced
- 1 small onion, thinly sliced
- 1 pear, sliced
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 4 bone-in pork rib or loin chops (about 1/2 inch thick; 6 to 8 ounces each)
- 1 teaspoon finely chopped fresh thyme
- 2/3 cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1/2 cup chopped fresh cilantro
Mushroom Sauce for Steaks
By lorik
Preheat the oven to 450°
- 6 tablespoons unsalted butter
- 12 ounces mixed mushrooms, coarsely chopped
- Kosher salt
- Pepper
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons demiglace (1.5 ounces)
Pesto Grilled Cheese
By lorik
Split a 4 inch piece of focaccia; spread pesto on the cut sides
- Focaccia Rolls, split
- Fresh mozzarella
- Baby Arugula
- Pre made pesto
- Olive oil