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Recipes
Spicy Korean-Style Pork Medallions with Asian Slaw
By lorik
Trim the pork of any silverskin and excess fat, and cut on the diagonal into 1/2-inch-thick medallions
- 1 large or 2 small pork tenderloins (about 1-1/4 lb.)
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 3 Tbs. light brown sugar
- 2 medium cloves garlic, minced
- 1-1/2 Tbs. minced fresh ginger
- 1 Tbs. Asian sesame oil
- 1 Tbs. Asian chile sauce (like Sriracha)
- 1 lb. napa cabbage, thinly sliced (about 6 cups)
- 1 cup grated carrot (about 2 medium carrots)
- 4 scallions (both white and green parts), trimmed and thinly sliced
- 5 Tbs. canola or peanut oil
- Kosher salt
Ricotta Frittata
By lorik
Preheat the oven to 375°
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 medium onion, thinly sliced
- 1 tablespoon marjoram leaves
- 8 eggs
- 1 cup fresh sheep-milk ricotta cheese
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 cup spicy tomato sauce
Grits and Goat Cheese Cakes
By lorik
In a large pot, bring the milk, water, and butter to a boil
- 4 cups whole milk
- 1 cup water
- 2 tablespoons unsalted butter
- 2 1/4 cups stone-ground corn grits
- 1/2 cup goat cheese, crumbled
- 2 teaspoons salt
Grilled Rack of Lamb with Honey Pasilla Glaze
By lorik
Roast the unpeeled garlic on one side of a large skillet over medium heat, turning occasionally, until soft and bla...
- 6 garlic cloves
- 6 (about 2 ounces total)dried pasilla chiles, stemmed, seeded and torn into flat pieces
- 1 teaspoon dried oregano, preferably Mexican
- 1/4 teaspoon black pepper, preferably freshly ground
- 1/8 teaspoon cumin, preferably freshly ground
- 1/4 cup honey
- 2 tablespoons vinegar (I prefer balsamic here)
- Salt
- 2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds)
- Olive or vegetable oil to brush or spray on the racks
- 1 small red onion, finely chopped
- 1/4 About 1/4 cup Mexican queso añejo or another garnishing cheese like Romano or Parmesan
- Flat leaf parsley leaves, for garnish
Sweet Potato Confit with Chorizo and Creme Fraiche
By lorik
Preparation In a small bowl, mix together crème fraîche and citrus juice and refrigerate until you are ready to a...
- 1 (8-ounce) container crème fraîche
- 2 tablespoons lemon or yuzu juice
- 2 pounds sweet potatoes (about 2 or 3)
- Kosher salt
- Ground black pepper
- 3 About 3 cups olive oil, depending on the size of the baking dish
- 1/2 cup bacon fat (optional)
- 2 tablespoons unsalted butter
- 1/2 pound spicy fresh chorizo
- 1/2 cup toasted pecans, roughly chopped
- 1/4 cup mint leaves, torn
Marinated Grilled Hanger Steak
By lorik
Recipe courtesy of Anne Burrell In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and cr...
- 4 tablespoons Dijon mustard
- 3 cloves garlic, smashed and finely chopped
- Pinch crushed red pepper
- 2 sprigs rosemary, picked and finely chopped
- Juice and zest of 1 lemon
- 2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
- Kosher salt
- Extra-virgin olive oil
Kentucky Style Vinegar Slaw
By lorik
Shred the carrot on the large holes of a box grater
- 1 (14-ounce) bag shredded green and red coleslaw mix
- 1/2 cup finely chopped onion
- 1 carrot, peeled and shredded
- 1 cup distilled white vinegar
- 1/2 cup sugar
- 1 tablespoon vegetable oil
- Salt and pepper
Pork Medallions with Red Pepper Sauce
By lorik
1. Process red peppers, 1/4 cup almonds, water, 3 tablespoons oil, vinegar, garlic, honey, paprika, and 1/2 teaspoo...
- 1 cup jarred roasted red peppers, rinsed and patted dry
- 1/4 cup plus 2 tablespoons slivered almonds, toasted
- 1/4 cup water
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 2 garlic cloves, chopped
- 1 teaspoon honey
- 1/2 teaspoon smoked paprika
- Salt and pepper
- 2 (12-ounce) pork tenderloins, trimmed and cut crosswise into 1 1/2-inch medallions
Torrisi's Turkey Recipe
By lorik
To brine the turkey: In a medium saucepan, bring 1 quart water to a boil with the salt and sugar
- For brining the turkey:
- 1 cup kosher salt (we used Diamond Crystal, which is 135 grams/cup -- if using Morton's kosher salt, use 1/2 cup, or see headnote for other types of salt)
- 1 cup sugar
- 2 boneless turkey breasts, 3 to 4 1/2 pounds each
- For the glaze:
- 8 heads garlic, lightly smashed but intact
- 4 teaspoons extra-virgin olive oil
- 1/2 cup honey
- 1 tablespoon Diamond Crystal kosher salt (1 1/2 teaspoons if using Morton's kosher salt)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon thyme leaves
Classic Tuiles
By lorik
A crisp tuile cookie can be one of the most versatile recipes in your repertoire
- 3/4 cup granulated sugar
- 3 large egg whites
- 1/4 lb. (1/2 cup) butter, melted and cooled to room temperature
- 2-1/4 oz. (1/2 cup) all-purpose flour
- 1 tsp. pure vanilla extract (or 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, or 1/2 tsp. pure almond extract)