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Recipes
Tomatillo Jam and Yogurt Dip
By lorik
Recipe from the Tasting Table Test Kitchen
- For the Tomatillo Jam:
- 1/2 cup, plus 1 1/2 teaspoons, sugar, divided
- 1 1/2 teaspoons powdered pectin
- 3/4 pound tomatillos—husked, rinsed and patted dry
- 2 medium green bell pepper, seeds and stems removed
- 1 jalapeño, seeds and stem removed
- 1/2 cup cider vinegar
- 2 teaspoons toasted and lightly crushed whole coriander
- 3/4 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lime juice
- Kosher salt, to taste
- For the Yogurt Dip:
- 3 cups whole-fat Greek yogurt
- 2 teaspoons olive oil, divided
- 2 tablespoons toasted and lightly crushed whole coriander, divided
- 3/4 teaspoon kosher salt
- 1 1/2 cups tomatillo jam
- 1/2 cup salted and roasted pistachios, crushed
- 3/4 cup thinly peeled and diced tomatillos (3 to 4 tomatillos)
- 3/4 cup roughly chopped cilantro leaves
- Flaky sea salt, to taste
- 2 teaspoons finely grated lime zest
- Assorted crackers, for serving
Braised Turkey with Gravy
By lorik
Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each
- Turkey:
- Salt and pepper
- 1 cup sugar
- 1 (5- to 7-pound) whole bone-in turkey breast, trimmed
- 4 pounds turkey drumsticks and thighs, trimmed
- 3 onions, chopped
- 3 celery ribs, chopped
- 2 carrots, peeled and chopped
- 6 garlic cloves, peeled and crushed
- 2 bay leaves
- 6 sprigs fresh thyme
- 6 sprigs fresh parsley
- 1/2 ounce dried porcini mushrooms, rinsed
- 4 tablespoons unsalted butter, melted
- 4 cups low-sodium chicken broth
- 1 cup dry white wine
- Gravy:
- 3 tablespoons all-purpose flour
- Salt and pepper
Roasted Leg of Lamb
By lorik
Alex Guarnaschelli
- 1 (6 to 8 pound) leg of lamb, bone-in
- 3 tablespoons Dijon mustard, divided
- 1 cup dry white wine
- 2 cloves garlic, peeled and lightly crushed
- Sea or kosher salt
- Freshly ground black pepper
- 1 small bunch fresh thyme, leaves removed from stem
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dry sherry
Mexican Pulled Pork (Carnitas)
By lorik
We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burr...
- Pork:
- 1 (3 1/2-to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
- Salt and ground black pepper
- 1 teaspoon ground cumin
- 1 small onion, peeled and halved
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons juice from 1 lime
- 2 cups water
- 1 medium orange, halved
- Tortillas and Garnishes:
- 18 (6-inch)corn tortillas, warmed
- Lime wedges
- Minced white or red onion
- Fresh cilantro leaves
- Thinly sliced radishes
- Sour cream
- Variation from Tasting Table:
- For the Carnitas:
- 3 tablespoons lard or canola oil
- 3 pounds skinless, boneless pork shoulder, cut into 3-inch pieces
- Kosher salt, to taste
- 10 garlic cloves, peeled and smashed
- 1 large white onion, roughly chopped
- 3/4 cup whole milk
- 3/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup pickled jalapeño slices
- 1/4 cup jalapeño pickling liquid
- 1 teaspoon orange zest
- For the Salsa and Assembly:
- 1 pound (8 small) tomatillos, husked and cored
- 4 garlic cloves
- 1 jalapeño—stemmed, halved and seeded
- 3 tablespoons lime juice
- Kosher salt, to taste
- Corn tortillas, warmed, for serving
- Roughly chopped cilantro, for garnish
- Thinly sliced radishes, for garnish
- Diced white onions, for garnish
- Lime wedges, for serving
Jenny's Cheesy Stuffed Sausage Pasta Bake
By lorik
Flavors of sausage lasagna in this cheesy stuffed sausage pasta bake
- 1 package Jimmy Dean® Regular Flavor Pork Sausage Roll
- 1 pound rigatoni or penne pasta
- 1 (24 ounce) jar spaghetti sauce
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon salt
- 1 container ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, optional
Quick Spiced Candied Pecans
By lorik
HEAT oven to 400ºF. COOK water and sugar in medium skillet on medium heat 5 min
- Variation from Saveur:
- 1 1/2 cups of pecan halves
- 1/4 cup water
- 1/4 cup sugar
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground black pepper
- 2 tbsp. packed dark brown sugar
- 2 tbsp. smoked paprika
- 1 tsp. cayenne pepper
- 1 tsp. kosher salt
- 1 ⁄2 tsp. ground coriander
- 1 ⁄4 tsp. granulated garlic
- 1 ⁄4 tsp. ground cumin
- 1 ⁄8 tsp. ground allspice
- 2 cups pecan halves
- 1 ⁄2 beaten egg white
Carrot Cake Sandwich Cookies
By lorik
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F
- For the Cookies:
- 1 1/2 cups all-purpose flour
- 3/4 cup rolled oats
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3/4 cup finely grated carrots (about 2 small)
- 1 large egg
- 1/3 cup raisins
- For the Filling:
- 1 cup marshmallow cream
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
Two Cheese Braciola with Sunday Style Gravy
By lorik
Pounding the flank steak thoroughly with a meat mallet is critical, it tenderizes the meat, evens the thickness of ...
- For the Braciola:
- 1/4 cup grated parmesan
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 flank steak, trimmed and pounded 1/2 inch thick (1 1/2 lb steak)
- 3 oz thinly sliced prosciutto
- 6 slices Provolone cheese
- Salt and black pepper
- 2 Tbsp olive oil
- For the sauce:
- 3/4 cup dry red wine
- 1 can whole tomatoes, drained (28 oz)
- 1/2 cup diced onion
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 4 cloves garlic
Egg Tortilla with Cumin Sour Cream
By lorik
In a small bowl, mix the sour cream with the cumin and season with salt
- 2 tablespoons sour cream
- Pinch of ground cumin
- Kosher salt
- 1 teaspoon extra-virgin olive oil
- 2 large eggs, beaten
- 1 corn tortilla
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Chopped chives and chopped pitted green olives, for garnish
Spicy Chai Latte
By lorik
Combine the tea bags, peppercorns, cinnamon sticks, ginger and 4 cups water in a large saucepan
- 7 chai tea bags
- 6 black peppercorns
- 2 cinnamon sticks
- 1 (2-inch) piece ginger, peeled and sliced into 8 pieces
- 6 cups plain unsweetened almond milk
- 3/4 cup packed light brown sugar
- 1/2 cup rye whiskey, such as High West
- 8 orange twists, optional