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Recipes
Crisp Breaded Pork Cutlets for 2
By lorik
Pork tenderloins, which are sometimes sold in pairs, can weigh anywhere from 12 to 24 ounces
- 3 slices white sandwich bread (such as Pepperidge Farm), crusts removed and torn into rough 1 1/2-inch pieces
- 1/4 cup unbleached all-purpose flour
- 2 large eggs
- 1/2 cup vegetable oil plus an additional tablespoon
- 1 pork tenderloin (about 3/4 pound), trimmed of silver skin, cut crosswise into 4 pieces, and pounded to thickness of 1/2 inch
Herbed Cheese Dip
By lorik
Beat sour cream, cream cheese, goat cheese, dill, sage, basil, thyme, pepper, and garlic until smooth and well blen...
- 1 cup sour cream
- 3 oz cream cheese, at room temperature
- 2 oz soft goat cheese, crumbled
- 3/4 tsp dried dill
- 1/4 tsp each dry sage, dry basil, and dry thyme leaves
- 1/4 tsp pepper
- 1 clove garlic, minced
- 1/3 cup (3 oz) crumbled blue cheese
Spaghetti with Garlic, Olive Oil, and Spicy Bread Crumbs
By lorik
1. Bring 4 quarts water to boil in large pot
- Variation from Food52:
- 2 slices hearty white sandwich bread, torn into pieces
- 6 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- 3/4 teaspoon red pepper flakes
- Salt
- 1 pound spaghetti
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley leaves
- 2 tablespoons butter
- splash of olive oil
- 2 small cloves garlic, minced
- 1 1/2 cups fresh bread crumbs
- 1/4 cup grated Parmigiano
- handful flat-leaf parsley chopped
- pinch of lemon zest
- 1 pound linguine (or whatever pasta you like)
- 1/2 cup milk
- 2 cups ricotta (at room temperature)
- 1/4 cup grated Parmigiano or Pecorino Romano cheese
- Salt and pepper, to taste
Custardy Baked Orzo with Spinach, Bacon and Feta
By lorik
Preheat the oven to 375°
- Salt
- 1 cup orzo
- 12 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 1/2 pounds leeks, white and tender green parts only, thinly sliced
- 10 ounces baby spinach
- 8 ounces feta cheese, crumbled
- Freshly ground pepper
- 4 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
Mixed Grill
By lorik
Ask your butcher for "airline" chicken
- FOR THE GLAZE, MELT:
- 1 ⁄2 cup mint jelly
- 2 Tbsp. white balsamic vinegar
- 2 Tbsp. bourbon
- 1 ⁄2 tsp. red pepper flakes
- 1 tsp. minced fresh mint
- FOR THE RUB, MIX:
- 1 1⁄2 tsp. kosher salt
- 1 ⁄2 tsp. black pepper
- 1 ⁄2 tsp. smoked paprika
- 1 ⁄2 tsp. dried thyme
- 2 semi-boneless, skinless chicken breasts, or boneless, skinless chicken breasts (8–10 oz. each)
- 2 lamb loin chops, trimmed
- 6 jumbo shrimp, peeled and deveined, tails left on
Magic Chocolate Flan Cake
By lorik
It’s worth using good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel
- CAKE:
- 1/2 1/2 1/2 cup caramel sauce or topping
- 1/2 1/2 2 1/8 plus 2 tablespoons (3 1/8 ounces) all-purpose flour
- 1/3 1/3 1/3 cup (1 ounce) cocoa
- 1/2 1/2 1/2 teaspoon baking soda
- 1/8 1/8 1/8 teaspoon salt
- 4 4 4 ounces bittersweet chocolate, chopped
- 6 6 6 tablespoons unsalted butter
- 1/2 1/2 1/2 cup buttermilk
- 1/2 1/2 1/2 cup (3 1/2 ounces) sugar
- 2 2 2 large eggs
- 1 1 1 teaspoon vanilla extract
- FLAN:
- 2 2 cans 2 (14-ounce) cans sweetened condensed milk
- 2 1/2 2 1/2 1/2 cups whole milk
- 6 6 6 ounces cream cheese
- 6 6 4 large eggs plus 4 large yolks
- 1 1 1 teaspoon vanilla extract
Minnesota Hot Dish
By lorik
Preheat oven to 400 degrees F
- 1 pound ground beef
- 1/4 cup chopped onion
- 1/4 teaspoon salt
- 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
- 1/2 cup milk
- 1 (16-ounce) package frozen mixed vegetables
- 1 cup (4-ounces) shredded Cheddar cheese
- 1/2 (32-ounce) package frozen seasoned potato nuggets
Honey-Drizzled Cheddar Cheese
By lorik
PLACE cheese on cheese board; drizzle with honey
- 2 pkg. (8 oz. each) CRACKER BARREL Aged Reserve Extra Sharp Cheddar Cheese
- 1/4 cup honey
- 1/2 cup chopped PLANTERS Walnuts
- 1/2 cup chopped dates
- 1 apple, sliced
Citrus-Braised Pork Tacos
By lorik
Pork butt roast is often labeled Boston butt in the supermarket
- Pork:
- 2 tablespoons vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/3 cup tomato paste
- 1 1/2 cups water
- 1/4 cup frozen orange juice concentrate, thawed
- 3 tablespoons distilled white vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 5 bay leaves
- Salt and pepper
- 1 (2 1/2- to 3-pound) boneless pork butt roast, trimmed and cut into 1-inch chunks
- Pickled Red Onions:
- 1 red onion, halved and sliced thin
- 1 cup distilled white vinegar
- 1/3 cup sugar
- 1/4 teaspoon Salt
- Habanero Sauce:
- 1 cup water
- 1 carrot, peeled and chopped
- 1 vine-ripened tomato, cored and chopped
- 1/4 cup chopped onion
- 1/2 habanero chile
- 1 garlic clove, smashed and peeled
- Salt and pepper
- 1 tablespoon distilled white vinegar
- 1 1/2 teaspoons lime juice, plus lime wedges for serving
- 18 (6-inch) corn tortillas
Creamy Saffron Orzo
By lorik
Preheat grill to maintain a temperature of 400°
- 1 cup heavy cream
- 3/4 cup water
- 1/2 cup dry white wine
- 2 tsp. kosher salt
- 1 tsp. grated fresh garlic
- Pinch of saffron threads, crushed
- 8 oz. dry orzo pasta
- 1 sprig fresh thyme