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Recipes
Hoisin-Glazed Pork Chops
By lorik
Heat oil in a medium saucepan over medium
- 2 tablespoons vegetable oil
- 3 garlic cloves, finely chopped
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons distilled white vinegar
- 2 tablespoons tahini
- 2 teaspoons Sriracha
- Kosher salt, freshly ground pepper
- 2 1 1/2-inch-thick bone-in pork rib chops (about 1 pound each), patted dry
Churn Free Lemon Ice Cream
By lorik
Whisk together the lemon zest and juice, the sugar, and salt in a large bowl
- 1 tablespoon finely grated lemon zest
- 1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
- 1 cup (200g) sugar
- 1/8 teaspoon fine sea salt
- 1 cup (235g) heavy cream
- 1 cup (245g) whole milk
Sweet and Sour Pork in Lettuce Cups
By lorik
In a skillet, heat the canola oil
- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground pork
- 2 tablespoons honey
- 1 tablespoon Asian fish sauce
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- Kosher salt
- Freshly ground pepper
- 1 head butter lettuce (6 ounces), leaves separated
- Thinly sliced scallions, for garnish
- Lime wedges, for serving
Japanese Pretzel Tonkatsu Burger
By lorik
To make the tonkatsu sauce: Grate the fresh ginger into a small dish
- For the Burger:
- 1 lb. quality (not lean) ground beef
- 2 eggs
- 1 cup finely crushed pretzel meal (about 5 oz. packaged pretzels, ground to a powder in a food processor)
- 3 ⁄4 cup panko (2 1⁄2 oz.)
- 1 ⁄2 tsp. salt, plus more for the beef
- Freshly ground black pepper
- 4 cups peanut oil for frying
- For the Tonkatsu Sauce:
- 2 tbsp. butter (1 oz.)
- 1 ⁄3 cup ketchup (3 1⁄2 oz.)
- 1 2-inch piece fresh ginger (1 1⁄4 oz.)
- 2 tbsp. sake (1 oz.)
- Freshly ground black pepper
Smoked Almond Butter
By lorik
Makes 1 cup
- Cherrywood chips
- 2 cups Marcona almonds
- 2 tablespoons vegetable oil
- 2 teaspoons sugar
- Kosher salt, to taste
Do-It-Yourself Truffles
By lorik
COAT THE TRUFFLES In a large saucepan, bring the cream to a simmer
- Ganache:
- 1 quart heavy cream
- 3 pounds bittersweet or semisweet chocolate, chopped
- 1 1/2 sticks cold unsalted butter, cut into tablespoons
- Pinch of salt
- Truffle Flavorings:
- 1 1/2 tablespoons dark rum
- 4 teaspoons pure peppermint oil
- 2 teaspoons instant espresso dissolved in 2 teaspoons water
- 1 teaspoon ground cardamom
- Options for Coatings:
- Finely crushed toffee bits
- Mint candies
- Pretzels
- Dehydrated raspberries
- Amaretti cookies
- Malted milk balls
- Chocolate cookies
- Finely chopped toasted almonds
- Chocolate covered espresso beans
- Toasted coconut
- Roasted salted peanuts
- Candied ginger
- Cinnamon-sugar
- Confectioners' sugar mixed with cocoa powder and large pinch kosher salt
Seared Duck Breasts with Pear-Bourbon Relish
By lorik
Position a rack in the center of the oven and heat the oven to 375°F
- 4 small or 2 large skin-on duck breasts (about 2 lb. total)
- Kosher salt and freshly ground black pepper
- 1 Tbs. unsalted butter
- 1/4 cup minced shallot
- 1 large firm-ripe pear, peeled and cut into 1/4-inch dice
- 3 Tbs. bourbon
- 2 Tbs. light brown sugar
- 1 1-inch-wide strip lemon zest
- 2 tsp. fresh lemon juice
- Pinch ground allspice
- 2 Tbs. dried sweetened cranberries
- 2 Tbs. coarsely chopped roasted unsalted pistachios
Bacon Wrapped Dates Stuffed with Blue Cheese
By lorik
Preheat the oven to 375 degrees F (190 degrees C)
- Chorizo Filled Variation:
- 1 pound sliced bacon, cut in half; par cooked
- 1 pound pitted dates
- 4 ounces blue cheese
- Almonds
- Brown Sugar
- 1 small Spanish chorizo sausage (about 2 ounces), casing removed
- 24 Medjool dates, pitted
- 12 slices of bacon, halved crosswise
Roasted Garlic Tzatziki
By lorik
Place yogurt in a paper coffee filter, paper towel or 4 layers of cheesecloth set in a strainer or colander, and th...
- 1 (16 ounce) container Greek yogurt
- 1/2 English cucumber
- 2 tablespoons roasted garlic puree
- 2 tablespoons lemon juice
- 10 fresh mint leaves, chopped
- 2 tablespoons olive oil
- salt to taste
Southern Smothered Pork Chops
By lorik
Try to find chops of the same thickness for even cooking
- 2 tablespoons Lawry’s Seasoned Salt
- 1 tablespoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- Pepper
- 4 (8- to 10-ounce) bone-in blade-cut pork chops 3/4 to 1 inch thick, trimmed
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 onions, quartered through root end and sliced thin crosswise
- 3 cups water
- 1 tablespoon cider vinegar