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Recipes
Sweet Corn and Goat Cheese Stuffed Peppers
By lorik
Prepare a grill. Shuck and remove the silk from the sweet corn
- 2 ears fresh sweet corn
- 2 teaspoons olive oil
- 1 teaspoon smoked paprika
- 1/4 cup diced red onion
- 4 ounces goat cheese, softened
- 2 to 3 tablespoons plain yogurt
- 1/4 teaspoon salt
- 3 tablespoons chopped cilantro, plus extra for topping
- 1/2 cup cooked millet or quinoa
- 4 to 5 mild chile peppers such as Anaheim or poblano (see Recipe Note)
Cream Cheese Wontons
By lorik
For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set ...
- Dipping Sauce:
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha or other hot sauce
- 1 teaspoon vinegar or rice wine vinegar
- 1/4 teaspoon sesame oil
- Wontons:
- 8 ounces cream cheese
- 1 tablespoon Sriracha or other hot sauce (more to taste)
- 2 green onions, light green and dark green parts, chopped
- 1 egg
- 24 wonton wrappers
- Vegetable oil, for frying
Chicken Parmesan with Pepperoni
By lorik
Preheat the oven to 450°
- 2 large eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 2 cups panko (Japanese bread crumbs), finely crushed in a food processor
- Four 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick
- Salt and freshly ground pepper
- 3/4 cup canola oil
- 1 1/2 cups tomato sauce
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup shredded mozzarella
- 2 ounces sliced pepperoni
- 2 tablespoons chopped flat-leaf parsley
SPANISH PORK BITES (PINCHOS MORUNOS)
By lorik
Tip: Don’t cut the pork tenderloin too small
- 1 1/2 TEASPOONS GROUND CORIANDER
- 1 1/2 TEASPOONS GROUND CUMIN
- 1 1/2 TEASPOONS SMOKED PAPRIKA
- 3/4 TEASPOON EACH KOSHER SALT AND COARSELY GROUND BLACK PEPPER
- 1-POUND PORK TENDERLOIN, TRIMMED AND CUT INTO 1- TO 1 1/2-INCH PIECES
- 1 TABLESPOON LEMON JUICE, PLUS LEMON WEDGES FOR SERVING
- 1 TABLESPOON HONEY
- 1 LARGE GARLIC CLOVE, FINELY GRATED
- 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- 1 TABLESPOON CHOPPED FRESH OREGANO
Mojo Picon
By lorik
In a 10-inch skillet over medium-high, combine the chilies and oil
- 2 LARGE NEW MEXICO CHILIES, STEMMED, SEEDED AND TORN INTO ROUGH 1-INCH PIECES
- 1/4 CUP EXTRA-VIRGIN OLIVE OIL
- 1/2 CUP DRAINED ROASTED RED PEPPERS
- 1/4 CUP BLANCHED SLIVERED ALMONDS, TOASTED
- 1/4 CUP SHERRY VINEGAR
- 2 TABLESPOONS DRAINED OIL-PACKED SUN-DRIED TOMATOES
- 2 LARGE GARLIC CLOVES
- 2 TEASPOONS HONEY
- KOSHER SALT
Short Order Home Fries
By lorik
Although we prefer the sweetness of Yukon Gold potatoes, other medium-starch or waxy potatoes, such as all-purpose ...
- 1 1/2 pounds Yukon Gold potatoes (4 medium), scrubbed and cut into 3/4-inch pieces
- 4 tablespoons unsalted butter
- 1 onion, chopped fine
- 1/2 teaspoon garlic salt
- 1/2 teaspoon table salt
- Ground black pepper
Beer Cheese
By lorik
1. In a food processor fitted with a coarse shredder attachment, grate the cheddar cheese
- 1 pound sharp yellow cheddar cheese, preferably Wisconsin cheddar
- 1 large garlic clove, smashed
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper, plus more to taste
- 3/4 cup Hefeweizen wheat beer
- Assorted crackers, for serving
- Pretzel sticks, for serving
No-Bake Salted Chocolate Oatmeal Bars
By lorik
Line an 8x8-inch baking pan with parchment or wax paper
- For the bars:
- 16 16 bars
- 10 10 10 tablespoons unsalted butter, divided
- 2 2 2 cups semisweet chocolate chips
- 1 1/2 1 1/2 1/2 teaspoons flaky salt, divided
- 3 3 3 cups mini marshmallows
- 4 4 4 cups old-fashioned rolled oats
- Mix-ins (optional):
- 1/2 1/2 1/2 cup chopped, toasted nuts
- 1/2 1/2 1/2 cup chopped, dried fruit
- 1/2 1/2 1/2 cup crushed pretzels
Jalapeno Cheddar Fried Potatoes
By lorik
Cook potatoes in a saucepan of salted water for 10 minutes; drain
- 1 lb red potatoes cut into 1 1/2 inch pieces
- 2 Tbsp Vegetable oil
- 1/4 cup scallions, chopped
- 1 jalapeno, sliced
- Salt and pepper to taste
- 1/2 cup white Cheddar, shredded
Roast Beef with Walnut, Thyme, Sea-salt Crust
By lorik
Preheat the oven to 325°F
- 3/4 cup coarsely chopped Fisher® Chef’s Naturals Walnut Halves and Pieces, divided
- 1/2 stick (2 oz.) unsalted butter, softened
- 1/4 cup finely grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon coarse sea salt
- 6 springs fresh thyme, stems removed
- 3 medium carrots, peeled and cut into 2 inch long pieces
- 2 medium yellow onions, peeled and cut into 1/2-inch thick slices
- 1 5-lb. beef top round
- 3 cup beef stock
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar