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Recipes
Guajillo Chile Salsa
By lorik
Toast guajillo chiles for about 20 seconds per side over an already hot pan or comal set over medium low heat
- 3 guajillo chiles about 1 oz, stemmed and seeded
- 1 lb roma tomatoes or about 4 or 5 tomatoes
- 1 garlic clove peeled
- 1/4 cup white onion roughly chopped
- 1/4 tsp dried oregano
- 1/8 tsp ground cumin
- 1 tsp kosher or sea salt or to taste
- 1 tbsp safflower or corn oil
Peppered Beef Tenderloin with Bacon-Onion Jam
By lorik
Preheat a grill to medium
- 2 tablespoons black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 1 tablespoon smoked paprika
- 1 tablespoon dill seeds
- 2 tablespoons vegetable oil, plus more for the grill
- 1 beef tenderloin (4 to 4 1/2 pounds)
- Kosher salt
- 4 slices thick-cut bacon, chopped
- 2 large sweet onions (such as Vidalia), thinly sliced
- 1 cup lager
- 1/3 cup apple cider vinegar
- 2 tablespoons packed light brown sugar
- 2 teaspoons roughly chopped fresh thyme
- Flaky sea salt, for serving
Blue Potato Salad
By lorik
Boil potatoes in a large pot of salted water until tender, either on stovetop, or in a covered microwave casserole,...
- 2 lbs red potatoes, sliced 1/2" thick
- 3/4 cup blue cheese, crumbled
- 1/2 cup mayonnaise
- 1/2 cup celery, diced
- 1/3 cup sour cream
- 1/4 cup white wine vinegar
- 1/4 cup chopped fresh parsley
Smokey Stuffed Potatoes
By lorik
Serves 4 to 6 Try to find potatoes of equal size and weight to ensure even cooking
- 6 (10- to 12-ounce) russet potatoes
- 2 tablespoons unsalted butter, melted, plus 4 tablespoons softened
- Salt and pepper
- 12 ounces Colby Jack cheese, shredded (3 cups)
- 1/2 cup half-and-half
- 1/4 cup minced fresh chives
- 1/2 cup wood chips
- Sour cream
Daube de Boeuf À la Gasconne (Gascon-Style Beef Stew)
By lorik
Heat bacon in an 8-qt. saucepan over medium-high heat; cook, stirring occasionally, until fat is rendered and bacon...
- Serves 6-8
- 3 oz. slab bacon, cut into 1⁄2″ matchsticks
- 3 1⁄2 lb. beef chuck, trimmed and cut into 2″ pieces
- Kosher salt and freshly ground pepper, to taste
- 10 cloves garlic, roughly chopped
- 3 medium carrots, cut into 1⁄2″ pieces
- 2 parsnips, peeled and cut into 1⁄2″ pieces
- 1 large yellow onion, cut into 1⁄2″ pieces
- 1 ⁄3 cup armagnac or another brandy
- 2 cups beef stock
- 1 (750-ml.) bottle light-bodied red wine, such as pinot noir
- 3 sprigs parsley
- 3 sprigs thyme
- 2 bay leaves
- 2 sprigs rosemary
- Cheesecloth, for herbs
- 2 oz. roughly chopped dark chocolate
- 3 tbsp. unsalted butter
- 4 oz. porcini or white button mushrooms, trimmed and quartered
- Country bread, for serving (optional)
Baked Omelet
By lorik
Preheat oven to 350 degrees F (175 degrees C)
- 8 eggs
- 1 cup milk
- 1/2 teaspoon seasoning salt
- 3 ounces cooked ham, diced
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon dried minced onion
Classic Herb Roasted Turkey
By lorik
Instructions: Melt 2 tablespoons butter in a small saucepan
- 1/2 cup unsalted butter, room temperature
- 1/2 cup minced onion
- 1/4 cup dry white wine
- 3 tablespoons minced fresh thyme
- 3 tablespoons minced fresh sage
- 2 tablespoons minced fresh rosemary
- 2 teaspoons kosher salt
- 14 –16 pound turkey (preferably fresh)
- 2 large onions, peeled and quartered
- 1 lemon, quartered
- 2 tablespoons kosher salt
- 1/2 teaspoons black pepper
- 4 tablespoons melted butter, for basting
Corn Chowder Salad
By lorik
In a large skillet over medium heat, cook the bacon, in batches if necessary, until crisp, about 10 minutes
- 6 strips bacon
- 5 3-1/2 ears corn, kernels removed from the cobs (about 3-1/2 cups)
- 1/2 cup sour cream
- 2 medium scallions, thinly sliced (white and green parts separated)
- 1 Tbs. apple-cider vinegar
- 1 tsp. chopped fresh thyme leaves
- 1/2 tsp. smoked paprika
- Kosher salt and freshly ground black pepper
- 4 3 red potatoes, skin on, diced and boiled (about 3 cups)
- 1/3 cup chopped fresh flat-leaf parsley; more for garnish
Breaded Pork Cutlets (Pork Schnitzel)
By lorik
The two cups of oil called for in this recipe may seem like a lot—but they’re necessary to achieve a wrinkled t...
- Garnishes:
- 7 slices white bread, crusts removed and cut into 3/4 inch cubes (about 4 cups)
- 1/2 cup all purpose flour
- 2 large eggs
- 2 cups plus 1 tablespoon vegetable oil
- 1 pork tenderloin (1 1/4 lbs), trimmed of fat and silver skin and cut on an angle into 4 equal pieces
- 1 lemon, cut into wedges
- 2 tablespoon chopped fresh parsley leaves
- 2 tablespoons capers, rinsed
- 1 large hard-cooked egg, yolk and white separated and passed separately through fine-mesh strainer (optional)
Basmati Rice With Coconut Milk And Ginger
By lorik
Place rice in a fine strainer, and rinse with cold water until water runs clear
- 2 cups Basmati rice
- 1 1/2 cups coconut milk
- 1 cup chicken broth
- 1 teaspoon kosher salt, more to taste
- 3 scallions, thinly sliced
- 2 tablespoons finely chopped ginger
- Fresh red chile, sliced, for garnish (optional)