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Recipes
Dumpling Dipping Sauce
By lorik
Whisk light soy sauce, dark soy sauce, red wine vinegar, chili oil, ginger, sugar, garlic, and green onion together...
- 3 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons red wine vinegar
- 1 teaspoon hot chili oil
- 1 teaspoon minced fresh ginger root
- 1/2 teaspoon white sugar
- 1 clove garlic, chopped
- 1/4 teaspoon minced green onion, or to taste
Cheese Logs
By lorik
We chill the cheese log in the freezer because it’s much easier to roll in the chives when firm
- Cheddar with Chive:
- 6 ounces extra-sharp yellow cheddar cheese, shredded (1 1/2 cups)
- 6 ounces cream cheese
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish, drained
- 2 teaspoons Worcestershire sauce
- 1 small garlic clove, minced
- 1/2 teaspoon pepper
- 1/2 cup minced fresh chives
Ham and Swiss Football Sandwiches
By lorik
We prefer the soft white dinner rolls found in the bakery section of your supermarket, but dinner-size potato rolls...
- 12 square soft white dinner rolls
- 6 tablespoons yellow mustard
- 12 thin slices deli Black Forest ham (8 ounces)
- 12 thin slices deli Swiss cheese (8 ounces)
- Pepper
- 4 tablespoons unsalted butter
- 2 tablespoons finely chopped onion
- 1 tablespoon poppy seeds
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
Japanese-Style Crisp Breaded Pork Cutlets (Tonkatsu)
By lorik
In Japanese restaurants, fried pork cutlets called tonkatsu are popular
- Tonkatsu Sauce:
- 3 cups panko
- 1/2 cup cornstarch
- 2 large eggs
- 1 tablespoon vegetable oil
- 1 cup vegetable oil
- 6 boneless, center-cut pork loin chops center-cut, trimmed of silver skin and fat, and pounded to 1/2-1/4-inch thickness
- 1/2 teaspoon dry powdered mustard
- 1 teaspoon water
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons soy sauce
Parmesan Polenta Fries
By lorik
Slice one 18-ounce tube polenta into 1/2-inch-thick "fries
- From Food Network Magazine
Italian Sausage Lollipops
By lorik
Cook sausages according to package directions
- CORN BATTER:
- 1 package (19 ounce) JOHNSONVILLE® Hot Italian Sausage Links
- 20 10 to 12 inch thick bamboo skewers
- oil for deep frying, (vegetable, peanut or canola)
- 1 cup cornmeal
- 1 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 large egg, lightly beaten
- 1 cup milk (preferably not skim)
- REMOULADE DIPPING SAUCE:
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon lemon juice
- 1 teaspoon wine vinegar
- 2 tablespoons pickle relish
- 2 tablespoons capers, chopped
- 1 teaspoon dried tarragon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- dash Tabasco Sauce
- 1 cup canola oil
Blue Cheese Polenta
By lorik
Put the polenta in a 4-quart heavy-duty saucepan and whisk in the boiling water
- 11 oz. (2 cups) polenta (not instant or quick-cooking)
- 3 cups boiling water
- 1-1/2 cups lower-salt chicken broth; more as needed
- 1-1/2 cups whole milk
- Fine sea salt
- 2 oz. (2 cups) finely grated Parmigiano-Reggiano; more for serving
- 1 cup crumbled blue cheese
- 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces
- Freshly ground black pepper
Modern Twist on Steak Tartare
By lorik
Recipe from the Tasting Table Test Kitchen Look for light to no marbleing in the steak, with little connective tis...
- 1/2 pound beef sirloin, chilled in the freezer for 15 minutes
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1 teaspoon olive oil
- 1 1/2 teaspoons finely grated lemon zest
- 1 tablespoon, plus 1 teaspoon, minced shallots
- 3/4 teaspoon fish sauce
- 1 teaspoon sherry vinegar
- 2 teaspoons egg yolk or creamy goat cheese
- 2 tablespoons crushed kettle potato chips (1/2 ounce or 6 to 8 small chips)
- 2 tablespoons finely grated Parmesan
- 2 small button mushroom caps, thinly sliced using a mandoline
Ham Salad
By lorik
Stored in an airtight container, this salad can be refrigerated up to 3 days
- 1 1/2 cups diced ham, rind removed
- 1/4 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 1 tablespoon whole-grain mustard
- 1/2 teaspoon pepper
Roasted Apples with Dried Figs and Walnuts
By lorik
We recommend Gala apples for this recipe, but Fuji will also work
- 2 1/2 tablespoons unsalted butter
- 4 Gala apples (6 to 7 ounces each), peeled, halved, and cored
- 1 1/4 cups red wine
- 1/2 cup dried Black Mission figs, stemmed and quartered
- 1/3 cup (2 1/3 ounces) sugar
- 3/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 teaspoon lemon juice
- 1/3 cup walnuts, toasted and chopped