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Recipes
Bacon-Wrapped Cherry Peppers
By lorik
Preheat the oven to 350°
- 6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
- 1/3 cup cream cheese, softened
- 12 thin bacon slices (6 ounces)
How to Make Diner Style Hash Browns
By lorik
Peel and Grate the Potato - Line a bowl with a clean dishtowel
- Ingredients
- 1 large (8 to 10 ounces) russet potato
- 1/4 teaspoon salt
- Black pepper
- 1 tablespoon butter
Potato-Basil Frittata
By lorik
Preheat the oven to 350 degrees F
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 cups peeled and 1/2-inch diced Yukon Gold potatoes (1 pound)
- 8 extra-large eggs
- 15 ounces fresh ricotta cheese
- 3/4 pound Gruyere cheese, grated
- 1/3 cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup chopped fresh basil leaves
- 1/3 cup all-purpose flour
- 3/4 teaspoon baking powder
Homemade Mozzarella
By lorik
1. Prepare the Citric Acid and Rennet: Measure out 1 cup of water
- Equipment:
- 1 1/4 cup water
- 1 1/2 teaspoon citric acid
- 1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below)
- 1 gallon milk, whole or 2%, not ultra-pasteurized*
- 1 teaspoon kosher salt
- 5 quart or larger non-reactive pot
- Measuring cups and spoons
- Thermometer
- 8 " knife, off-set spatula, or similar slim instrument for cutting the curds
- Slotted spoon
- Microwavable bowl
- Rubber Gloves
Soy Sauce Cured Egg Yolks
By lorik
Whisk soy sauce, sake, and sugar in medium bowl until sugar dissolves, about 30 seconds
- 1/3 cup plus 1 tablespoon soy sauce or tamari
- 1/4 cup plus 1 tablespoon sake
- 1/4 cup sugar
- 6 large eggs
Chinese Barbecue Pork
By lorik
Pork butt roast is often labeled Boston butt in the supermarket
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons five-spice powder
- 1/2 teaspoon pepper
- 1 (5- to 6-pound) boneless pork butt roast, trimmed and sliced crosswise into 1-inch-thick steaks
- 1/3 cup hoisin sauce
- 1/3 cup honey
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
Pork Chops with Maple-Ginger Pan Sauce
By lorik
This Pork Chops with Maple-Ginger Pan Sauce recipe is unique and delicious
- 4 thin boneless center-cut pork chops
- 1/4 cup all-purpose flour
- 3/4 cup homemade or low-salt chicken broth or water
- 2 tablespoons dark rum
- 1 tablespoon pure maple syrup, preferably grade B
- Kosher salt and freshly ground black pepper
- 2 tablespoon. olive oil; more if needed
- 1 tablespoon minced fresh ginger
- 1 medium clove garlic, finely chopped
- 1-1/2 tablespoon. unsalted butter
- 1 tablespoon finely chopped fresh cilantro
- 1/2 tablespoon finely chopped fresh mint
Pecorino Ravioli with Walnuts
By lorik
Preheat the oven to 350;. Put the walnuts in a pie plate and bake for about 5 minutes, until lightly toasted and fr...
- 3/4 cup walnuts
- 1/2 pound young pecorino cheese, such as Rossellino, rind removed, cheese grated (1 1/2 cups)
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- 48 wonton wrappers
- 6 tablespoons unsalted butter
- 2 tablespoons marjoram leaves
Meyer Lemon Ice Box Cake
By lorik
You can go with different flavors and make this cake as big or as small as you like
- Serves 8
- 2 cups heavy cream
- 12 ounces mascarpone cheese
- 1/2 cup white sugar
- 1/4 cup limoncello liqueur
- zest of 3 Meyer lemons
- 1 teaspoon Meyer lemon juice
- 1 teaspoon vanilla
- 16-18 ounces lemon wafer cookies
- lemon zest curls for garnish
Cooks Illustrated Porchetta
By lorik
Pork butt roast is often labeled Boston butt in the supermarket
- Serving Ideas:
- 3 tablespoons fennel seeds
- 1/2 cup fresh rosemary leaves (2 bunches)
- 1/4 cup fresh thyme leaves (2 bunches)
- 12 garlic cloves, peeled
- Kosher salt and pepper
- 1/2 cup extra-virgin olive oil
- 1 (5- to 6-pound) boneless pork butt roast, trimmed
- 1/4 teaspoon baking soda
- Marinated Onions and Salsa Verde:
- 2 medium red onions, halved and thinly sliced (3 cups)
- 1 ⁄2 cup red wine vinegar
- 1 ⁄4 cup extra-virgin olive oil
- 1 cup coarse dried bread crumbs
- 2 tbsp. red wine vinegar
- 1 cup Italian parsley, minced
- 3 ⁄4 cup extra-virgin olive oil
- 1 tbsp. capers, minced
- 12 anchovy fillets in oil, minced
- 2 hard-boiled eggs, minced (optional)
- 1 small head garlic, minced (about 1⁄3 cup)
- Or:
- Gremolata and Aioli:
- 1 1⁄3 cups olive oil
- 1 cup lightly packed parsley leaves
- 1 ⁄2 cup hazelnuts, toasted
- 5 tbsp. salt-packed capers, rinsed and drained
- 1 tbsp. hazelnut oil
- 1 small shallot, thinly sliced
- Zest and juice of 2 lemons
- Kosher salt and freshly ground black pepper, to taste
- 2 egg yolks