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Recipes
Smoked Sausage and Cheddar Cornbread
By lorik
Preheat oven to 350°F. Whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda in a large ...
- 1/2 lb. smoked pork sausage, small dice
- 1-1/4 cups yellow cornmeal (not stone-ground)
- 3/4 cup all-purpose flour
- 1 Tbsp. sugar
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 4 oz. extra-sharp cheddar cheese, coarsely grated (1 cup)
- 2/3 cup whole milk
- 2/3 cup well-shaken buttermilk
- 2 large eggs
- 3 Tbsp. unsalted butter, melted
- Maple syrup (optional)
Char Siu Chicken
By lorik
Mix sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin, and Chinese five spice in a bowl
- 1 ⁄4 cup brown sugar
- 1 ⁄4 cup honey
- 1 ⁄4 cup ketchup
- 1 ⁄4 cup soy sauce
- 3 tbsp. homemade or store-bought beet powder
- 2 tbsp. rice vinegar
- 1 tbsp. hoisin sauce
- 1 ⁄2 tsp. Chinese five
- spice powder
- 1 (4lb.) chicken, halved lengthwise, backbone discarded
- 2 tbsp. canola oil
- Kosher salt and freshly ground black pepper, to taste
Bacon and Blue Cheese Sliders
By lorik
Preheat oven to 350 degrees
- 2 lbs ground chuck
- 10 slices bacon, cooked & crumbled
- 1/2 cup blue cheese, crumbled
- 2 TBSP Worcestershire sauce
- 2 tsp garlic, minced
- 1 tsp black pepper
- 1/2 tsp salt
- 3/4 cup Daisy sour cream
- 1/4 cup mayonnaise
- 1 TBSP Dijon mustard
- 1 tsp fresh rosemary, minced
- 1/4 cup sun dried tomatoes, chopped
- 24 mini rolls
Arugula Salad with Figs, Prosciutto, Walnuts and Parmesan
By lorik
Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons a...
- 4 tablespoons extra-virgin olive oil
- 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide ribbons
- 1 tablespoon raspberry jam
- 3 tablespoons balsamic vinegar
- 1/2 cup dried figs, stems removed, fruit chopped into 1/4-inch pieces
- 1 small shallot, very finely minced (about 1 tablespoon)
- Table salt and ground black pepper
- 5 ounces lightly packed stemmed arugula (about 8 cups)
- 1/2 cup toasted, chopped walnuts
- 2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler
Corn-Poblano Potato Salad
By lorik
Char 2 poblano peppers directly over a gas burner on medium heat; place in a bowl, cover and let cool
- From Food Network
Three-Cheese Pizza with Caramelized Onions and Pimientos
By lorik
Heat the oven to 425°. In a small glass or stainless-steel bowl, combine the pimientos with the vinegar and set as...
- 1/2 cup drained sliced pimientos (two 4-ounce jars)
- 1 teaspoon wine vinegar
- 3 tablespoons olive oil
- 4 large onions (about 4 pounds in all), cut into thin slices
- 1/2 teaspoon salt
- 2 12-inch store-bought pizza shells, such as Boboli
- 6 ounces fontina, sliced thin
- 6 ounces Roquefort or other blue cheese, crumbled (about 1 1/2 cups)
- 2 tablespoons grated Parmesan
Rigatoni with Pecorino and Crispy Guanciale
By lorik
In a large nonstick skillet, cook the guanciale over moderately low heat, stirring, until crisp, 8 to 10 minutes
- 8 ounces guanciale, sliced 1/3 inch thick and 1 inch long
- 1 pound rigatoni
- 1 3/4 cups grated Pecorino Romano cheese (5 ounces), plus shavings for garnish
- Kosher salt
- Ground black pepper, preferably Sarawak (see Note)
Nancy Silverton's All-Butter Biscuits Recipe | SAVEUR
By lorik
Either working with a box grater over a large bowl or using the large grating blade of a food processor, quickly gr...
- 5 sticks unsalted butter, frozen, plus more, melted, for brushing
- 5 cups (1 lb, 7 oz.) all-purpose flour, plus more for dusting
- 2 tbsp. plus 2 tsp. baking powder
- 1 tbsp. kosher salt
- 1 tbsp. sugar
- 1 tsp. baking soda
- 2 cups buttermilk, chilled
- Flaky sea salt
Mortadella and Fontina Slab Pie
By lorik
Make the filling: In a large skillet over medium heat, melt the butter
- 1 tbsp. unsalted butter
- 1 medium bulb fennel, thinly sliced into 1⁄2 inch long pieces (1 cup)
- Salt
- Freshly ground black pepper
- 2 tsp. Dijon mustard, plus more for serving
- 1 egg, beaten
- 1 sheet frozen puff pastry (14 oz.), thawed in the refrigerator (2-3 hours)
- 8 oz. very thinly sliced mortadella
- 4 oz. shredded fontina (1 1⁄4 cups)
Slow Cooker Baked Ziti
By lorik
1. Make aluminum foil collar for slow cooker by folding 2 (18-inch-long) pieces of foil to make 2 (18 by 4-inch) st...
- 2 tablespoons olive oil
- 1 pound hot or sweet Italian sausage, casings removed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces (2 1/2 cups) ziti
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 8 ounces (1 cup) whole-milk ricotta cheese
- 4 ounces mozzarella cheese, shredded (1 cup)
- 2 tablespoons thinly sliced fresh basil