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Recipes
Black Bean Tacos with Tomato Radish Relish for 2
By lorik
For the Beans, cook bacon a saucepan until crisp; transfer to a paper-towel-lined plate and discard all but 1 Tbsp
- FOR THE BEANS, COOK:
- 2 strips thick-sliced bacon, diced
- SAUTÉ:
- 1/4 cup diced red onion
- 2 tsp. adobo sauce 1 clove garlic, minced
- 1/2 tsp. each ground cumin and chili powder
- 1 can black beans and liquid (15 oz.)
- 2 Tbsp. fresh lime juice
- Salt and black pepper to taste
- FOR THE RELISH, TOSS:
- 2/3 cup quartered grape tomatoes
- 2/3 cup thinly sliced radishes
- 1/3 cup thinly sliced red onion
- 2 Tbsp. minced jalapeño
- 1 Tbsp. minced fresh cilantro
- 1 Tbsp. fresh lime juice
- 1 tsp. extra-virgin olive oil
- Pinch of ground cumin
- DIVIDE:
- 6 flour tortillas (6-inch), warmed
- 1 avocado, sliced
- 1/3 cup crumbled queso fresco cheese
- Fresh cilantro leaves
- Lime wedges
Grilled White Pizza with Fennel Salad
By lorik
Preheat a grill to medium high
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 pound refrigerated pizza dough, at room temperature
- 4 ounces pancetta, diced (about 1/2 cup)
- 4 cups shredded asiago cheese (about 8 ounces)
- 1/4 cup grated parmesan cheese
- 1 small clove garlic, grated
- 1 small bulb fennel, trimmed, cored and thinly sliced
- 1/2 small head escarole, trimmed and thinly sliced
- 1 tablespoon balsamic vinegar
- 1/4 to 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
Goat Cheese Gnocchi and Zasugo (Pork & Short Rib Braise)
By lorik
Make the zasagu: Position a rack in the center of the oven, and preheat the oven to 350°F
- For the zasugo:
- 5 lb. meaty bone-in beef short ribs
- 3 lb. bone-in pork shoulder
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 2 medium onions, chopped (about 2 cups)
- 2 medium carrots, chopped (about 1 cup)
- 3 medium stalks celery, chopped (about 1 cup)
- 6 medium cloves garlic, coarsely chopped (about 2 Tbs.)
- 1 cup dry red wine
- 2 14-oz. cans diced tomatoes (28 oz. total)
- 1-1/2 cups lower-sodium chicken broth
- 2 tsp. chile oil, preferably Calabrian (optional)
- 2 bay leaves
- 1 tsp. chopped fresh oregano
- 1/2 tsp. crushed red pepper flakes
- For the gnocchi:
- 1 lb. fresh goat cheese, crumbled
- 2 large eggs, lightly beaten
- Kosher salt and freshly ground pepper
- 1-1/2 cups all-purpose flour, more for the work surface and baking sheet
- Extra-virgin olive oil, for the cooked gnocchi
- For serving:
- 12 oz. unsalted butter, cut into pieces
- 7 oz. (7 packed cups) baby arugula
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup on a rasp grater)
Scallion Pancakes
By lorik
Pancakes Whisk 2½ cups flour and 1 tsp
- Pancakes:
- 2 1/2 cups all-purpose flour, plus more for surface
- Kosher salt
- 1 tablespoon toasted sesame oil
- 1/3 cup chicken fat, warmed, or vegetable oil
- 2 bunches scallions, thinly sliced (about 2 cups)
- 8 tablespoons vegetable oil, divided, plus more for brushing
- Sauce:
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon chili oil
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
Herby Ricotta-Poblano Tacos
By lorik
On an ungreased griddle or small, heavy skillet set over medium heat, roast the garlic, turning frequently, until b...
- 4 garlic cloves, unpeeled
- 2 fresh poblano chiles
- 1 cup ricotta cheese (the freshest you can find)
- 4 teaspoons chopped fresh herbs (such as cilantro, epazote, thyme, marjoram)
- Salt
- 1/8 About 1/8 teaspoon black pepper, preferably freshly ground
- 3 or 4 radishes, thinly sliced or cut into matchsticks
- A few tablespoons chopped white onion, for garnish
- Big, beautiful sprigs of cilantro, for garnish
Rick Bayless' Sweet Corn Tamales
By lorik
Makes 14 medium tamales
- 2 large ears fresh sweet corn in their husks
- 1 pound (about 2 cups)fresh masa for tamales, OR about 1 3/4 cups masa harina for tamales mixed with 1 cup plus 2 tablespoons hot water, then allowed to cool
- 1 stick (4 ounces) unsalted butter, cut into 1/2-inch bits and slightly softened
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 poblano chile, roasted, peeled and sliced
- 6 ounces melting cheese like Chihuahua, Monterey Jack or mild cheddar, cut into 3-inch sticks.
Pepper-Crusted Beef Tenderloin Roast
By lorik
1. Adjust oven rack to middle position and heat oven to 300 degrees
- 4 1/2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon baking soda
- 9 tablespoons olive oil
- 1/2 cup coarsely cracked black peppercorns
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon ground nutmeg
- 1 (6-pound) whole beef tenderloin, trimmed
Dry-Brined Herbed Turkey
By lorik
8-10 Servings
- 1 12- to 14-pound turkey, thawed if frozen
- Kosher salt
- 1 tablespoon sugar
- 1 tablespoon fresh rosemary, plus 1 sprig
- 1 tablespoon chopped fresh sage, plus 1 sprig
- 1 tablespoon fresh thyme, plus 3 sprigs
- 1 teaspoon celery seeds
- Freshly ground pepper
- 1 carrot, cut into chunks
- 1 stalk celery, cut into chunks
- 2 shallots, halved
- 1 cup dry white wine
- 1 stick unsalted butter, melted
Creamy Poblano Soup
By lorik
Preheat the broiler. Arrange the poblanos on a sheet pan, then position 4-6 inches under the boiler; cook until cha...
- 6 Poblano Peppers
- 1 lb ground beef, 80% lean
- 2 cups sliced leeks (from 2 large leeks, white part only)
- 2 cups corn kernels, fresh or frozen
- 3 cups chicken stock
- 1 cup heavy cream
- Salt and Pepper
Tex-Mex Tortilla Chip Frittata
By lorik
Preheat the oven to 400 degrees F
- 8 large eggs
- Kosher salt and freshly ground pepper
- 2 cups tortilla chips, crushed
- 3 tablespoons extra-virgin olive oil
- 8 ounces fresh chorizo, casings removed
- 1 bunch scallions, chopped (white and green parts separated)
- 1/2 cup shredded Mexican cheese blend
- 2 romaine lettuce hearts, roughly chopped
- 3 radishes, thinly sliced
- 1/2 cup fresh cilantro, plus more for topping
- Juice of 1 lime
- 1/2 cup salsa, for serving