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Recipes
Chicken Kiev
By lorik
In a small bowl, mix butter, chives and garlic
- 1/4 cup butter, softened
- 1 Tbsp minced chives
- 1 garlic clove, minced
- 6 boneless skinless chicken breast halves
- 3/4 cup crushed cornflakes
- 2 Tbsp minced fresh parsley
- 1/2 tsp paprika
- 1/3 cup buttermilk
- Cooking spray
Chicago Inspired Deep Dish Pizza
By lorik
Make the dough: In a stand mixer fitted with a paddle attachment, combine 1/2 cup of the warm water, 1/2 teaspoon ...
- For the crust:
- 1 3/4 cups warm water (between 85°F and 100°F), divided (see Recipe Notes)
- 2 teaspoons (12 grams) granulated sugar, divided
- 1 tablespoon (10 grams) instant yeast or (12 grams) active dry yeast
- 3 1/2 cups (455 grams) unbleached, all-purpose flour
- 3/4 cup (128 grams) semolina flour
- 2 1/2 teaspoons (15 grams) salt
- 1/4 cup extra-virgin olive oil
- 1 stick (1/2 cup/114 grams/4 ounces/8 tablespoons) cultured (European) unsalted butter, at room temperature (see Recipe Notes)
- 2 tablespoons canola or vegetable oil
- For the sausage and mushroom topping:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium sweet onion, peeled and cut into 1-inch pieces
- 1 pound sweet Italian fennel sausage, removed from the casing
- 1 pound crimini mushrooms, cleaned and sliced into 1/8-inch pieces (about 5 cups)
- For the sweet and spicy tomato sauce:
- 2 tablespoons olive oil
- 1 medium sweet onion, peeled and cut into 1-inch pieces
- 3 cloves fresh garlic, peeled and grated, any green centers discarded
- Leaves of 1 small bunch fresh basil, finely minced
- 4 sprigs fresh oregano, stems and leaves
- 4 sprigs fresh thyme, stems and leaves
- Leaves of 1 stem fresh rosemary, minced
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1 teaspoon red pepper flakes
- 1 (28-ounce) can chopped, fire-roasted tomatoes
- Cheese:
- 2 pounds fresh smoked or traditional fresh mozzarella, or a mixture
- 1/2 cup grated or shredded ricotta salata
- 1/2 cup grated or shredded Romano cheese
Easy Egg Rolls
By lorik
Cook pork in a nonstick skillet over medium high heat, crushing with a potato masher, until no longer pink
- 8 oz ground pork
- 2 tsp each minced fresh garlic and ginger
- 4 cups coleslaw mix
- 2 scallions bias sliced
- 3 tbsp. low sodium soy sauce
- 8 egg roll wrappers
- 1 egg + 1 tbsp. water, beaten
- peanut oil
Macaroni and Cheese Carbonara
By lorik
Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F
- Kosher salt
- 1 pound elbow macaroni
- 8 slices bacon, cut into 1/2-inch pieces
- Extra-virgin olive oil
- 2 1/2 cups half-and-half
- Freshly ground black pepper
- 1 pound cream cheese, room temperature
- 8 ounces sharp Cheddar, shredded (about 3 cups)
- 3 ounces Gruyere, shredded (about 1 cup)
- 4 scallions, thinly sliced
- 1 cup panko bread crumbs
Chili Pork Tenderloin with Sweet Potato Hash
By lorik
Preheat grill to medium high
- For Tenderloins:
- 1/4 cup honey
- 2 Tbsp chili powder
- Juice of 1 lime
- 2 tenderloins, trimmed, about 1 lb each
- For Hash:
- 2 lbs sweet potatoes, peeled and cut into 1/2" planks
- 2 ears sweet corn, shucked of greens
- 1 poblano pepper
- 1 red onion, ends removed, halved
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup white cheddar, shredded
- 1/4 cup chopped fresh chives
- Juice of 1/2 lime
Standing Rib Roast with Red Wine Sauce
By lorik
Preheat oven to 450 with rack in lower third
- 1/2 cup Dijon mustard
- 1 Tbsp minced fresh garlic
- 2 tsp each kosher salt and black pepper
- 1 tsp each ground coriander and cinnamon
- 1/2 tsp each ground allspice and cumin
- 1/4 tsp ground cloves
- 1 4 bone beef rib roast, chine bone removed, seasoned with salt and black pepper (8-11 lbs)
- 3 cups dry red wine, divided
- 3 Tbsp unsalted butter, divided
- 1/4 cup minced shallots
- 1 Tbsp tomato paste
- 1 sprig fresh thyme
- 1 Tbsp purchased demi-glace
- 1/2 tsp sugar
Basic Vinaigrette
By lorik
Whisk together ingredients for a basic vinaigrette
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp finely minced shallot
- 2 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
Salami Salad
By lorik
Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper
- 4 cups baby arugula
- 1 fennel bulb, quartered, cored and thinly sliced
- 1 cup grape tomatoes, halved
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 2 ounces salami, thinly sliced
- Shredded Parmesan cheese, for topping
Soy-Sesame Sauce
By lorik
Recipe adapted from Jonathan Waxman, Barbuto, New York City Buy organic tamari—wheat-free soy sauce—low-sodium...
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 2 tablespoons organic tamari soy sauce
Lemon Pudding
By lorik
In a medium saucepan, combine sugar, cornstarch, and salt
- 1 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 1/2 cups milk
- 3 large egg yolks, lightly beaten
- 1/2 cup fresh lemon juice
- 2 tablespoons butter
- 1 tablespoon finely grated lemon zest