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Recipes
Stir Fried Pork with Green Beans and Cashews
By lorik
You can use dry sherry in place of the mirin
- 1 cup chicken broth
- 1/4 cup mirin
- 1/4 cup soy sauce
- 3 tablespoons cornstarch
- 1 (1-pound) pork tenderloin, trimmed, halved lengthwise, and sliced thin crosswise
- 3 tablespoons vegetable oil
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 6 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup roasted cashews, chopped coarse
How To Make Honey-Glazed Ham in the Slow Cooker
By lorik
Since most holiday hams come fully baked, all I have to do is load it into the slow cooker in the morning to have h...
- 3/4 cup light brown sugar, packed
- 1/2 cup honey
- 1/2 cup water
- 1/4 cup Dijon mustard
- 10 whole cloves
- 1 (8- to 10-pound) spiral cut ham
Almond and Parsley Salsa Verde
By lorik
Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped
- 2/3 cup roasted, salted almonds, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
- 1 clove garlic, minced
- 1 cup olive oil
- Personal Note: this sauce needs to be balanced out with acid. Add a hit of lemon juice, or if using in a Southwestern dish, try lime. Also, don't forget the salt and pepper!
Maple Sweet Potato Cakes with Curried Greek Yogurt
By lorik
Make Curried Greek Yogurt: In a small bowl, stir together all ingredients
- Curried Greek Yogurt:
- 7 ounces 2% Greek yogurt
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Maple Sweet Potato Cakes:
- 1 large sweet potato, peeled and shredded
- 1/2 teaspoon kosher salt
- 1 egg
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon paprika
- 1 pinch of cinnamon
- 1/3 cup minced yellow onion
- 1/3 cup panko breadcrumbs
- Nonstick cooking spray
Slivered Beef Tacos with Well Browned Onions
By lorik
Trim the beef of excess fat and sprinkle with salt and pepper
- 1 pound thin-cut pan-fryable steaks like those called sandwich steaks or flip steak, or even skirt steaks
- Salt and freshly ground pepper, as desired
- 3 About 3tablespoons vegetable oil
- 1 large white onion, diced or sliced
- 2 large garlic cloves, peeled and minced
Rose-Soaked Plums with Yogurt and Black Pepper Streusel
By lorik
To prepare the plums, in a small saucepan over medium, combine the wine, sugar, zest and peppercorns
- For the streusel:
- 1 1/2 cups dry rosé or sauvignon blanc wine
- 1/3 cup white sugar
- 3 1-inch strips lemon zest (1 lemon)
- 2 teaspoons black peppercorns
- 1 1/2 pounds firm, ripe red or black plums (4 or 5), pitted and thinly sliced
- 2/3 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 6 tablespoons salted butter, cut into 1/4-inch pieces and chilled
- 3/4 cup sliced almonds
- Greek-style yogurt or ice cream, to serve
- Simple Spiced Yogurt Accompaniments:
- Ginger-Peppercorn:
- 1 cup Greek-style yogurt
- 2 teaspoons white sugar
- 1/4 teaspoon ground Sichuan peppercorns
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground pink peppercorns
- Ginger-Anise:
- 1 cup Greek-style yogurt
- 2 teaspoons white sugar
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground star anise
- Black Pepper-Cinnamon:
- 1 cup Greek-style yogurt
- 2 teaspoons light brown sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground black pepper
Egg and Cheese Biscuit Bake
By lorik
Preheat oven to 375 degrees F
- 1 (17.3-ounce) package refrigerated buttermilk biscuits (8 biscuits)
- 10 eggs
- 1/4 cup milk
- 2 scallions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cup (5 ounces) shredded Cheddar cheese, divided
Crispy Skinned Chicken Breast with Vinegar Pepper Sauce
By lorik
This recipe requires refrigerating the salted meat for at least 1 hour before cooking
- CHICKEN:
- 2 (10- to 12-ounce) bone-in split chicken breasts
- Kosher salt and pepper
- 2 tablespoons vegetable oil
- PAN SAUCE:
- 1 shallot, minced
- 1 teaspoon all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup chopped pickled hot cherry peppers, plus 1/4 cup brine
- 1 tablespoon unsalted butter, chilled
- 1 teaspoon minced fresh thyme
- Salt and pepper
Burgundy Pot Roast
By lorik
Use a dry red wine, such as Burgundy or Côtes du Rhône
- POT ROAST:
- 1 (5- to 6-pound) boneless beef chuck-eye roast, pulled apart at seam into 2 separate roasts, fat trimmed, and roasts tied individually at 1-inch intervals
- Salt and pepper
- 4 slices bacon, halved
- 4 carrots, peeled and chopped
- 1 onion, chopped
- 1/4 cup all-purpose flour
- 3 garlic cloves, minced
- 1 (750-ml) bottle red wine
- 2 cups beef broth
- 2 teaspoons minced fresh thyme
- 2 bay leaves
- VEGETABLES:
- 2 cups frozen pearl onions
- 1/2 cup beef broth
- 3 tablespoons unsalted butter
- 2 teaspoons sugar
- 1 pound white mushrooms, trimmed and quartered
- Salt and pepper
- 2 tablespoons minced fresh parsley
Three Cheese Polenta
By lorik
In a large saucepan combine water, polenta and 1/2 teaspoon salt
- 4 1/2 cups water
- 1 cup finely ground polenta
- Salt
- 1/4 cup shredded Gruyere Cheese
- 1/4 cup shredded Parmesan Cheese
- 1/4 cup mild Cheddar cheese
- 1/4 cup unsalted butter
- Black pepper