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Recipes
Pork Wellington with Greens and Grapes
By lorik
Preheat the oven to 375 degrees F
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons whole-grain mustard
- 2 teaspoons chopped mixed fresh herbs (such as thyme, parsley and/or tarragon)
- Kosher salt and freshly ground pepper
- 1 large pork tenderloin (about 1 1/2 pounds), trimmed
- 1 8 -ounce tube refrigerated crescent dough or puff pastry
- 2 ounces Gruyere cheese, thinly sliced
- 1/2 small shallot, finely chopped
- 1 tablespoon white wine vinegar
- 1 5 -ounce package mixed baby greens (about 8 cups)
- 3/4 cup seedless grapes, halved
Moroccan Spiced Carrot Hummus
By lorik
Preheat the oven to 425°F
- Makes about 3 1/2 cups
- 1 pound carrots, chopped into 1-inch chunks
- 3 whole cloves of garlic, peels left on
- 4 tablespoons extra virgin olive oil, divided
- 1 1/2 cups cooked chickpeas, rinsed and drained if from a can
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1/4 cup water + more to thin if necessary
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Fresh cilantro, minced, to serve
Black Pepper-Honey Steak Marinade
By lorik
Combine soy sauce, honey, mustard, 2 teaspoons pepper, and thyme in bowl
- 1/2 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- Salt and pepper
- 1/2 teaspoon minced fresh thyme
- 1/4 cup vegetable oil
DIY Pumpkin Spice Latte
By lorik
Combine sugar, puree, vanilla, cinnamon, ginger, and nutmeg in a small saucepan
- 3 to 4 Tbsp sugar
- 2 1/2 Tbsp pumpkin puree
- 1 Tbsp vanilla
- heaping 1/4 tsp cinnamon
- heaping 1/4 tsp ginger
- 1/4 tsp nutmeg
- 2 1/4 cup milk
- 1/4 cup espresso (or strong brewed coffee)
- Whipped cream for serving
Sweet-and-Spicy Spareribs with Korean Barbecue Sauce
By lorik
Preheat the oven to 325°
- 1 cup gochujang (see Note)
- 1/2 cup hoisin sauce
- 1/2 cup ketchup
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/2 cup sake
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon finely grated garlic
- 2 tablespoons ground white pepper
- 3 racks pork spareribs (about 8 pounds), membranes removed
- Kosher salt
Escarole Salad
By lorik
Whisk together lemon juice, oil, garlic, and Dijon for the vinaigrette
- WHISK:
- Makes 4 servings
- Total time: 15 minutes
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. minced fresh garlic
- 1/2 tsp. Dijon mustard
- TOSS:
- 6 cups sliced escarole (about 1 head)
- 3/4 cup packed fresh basil
- Shaved Pecorino Romano
Carbonara Pizza
By lorik
James Beard Foundation
- 1 pizza dough ball
- 2 1/2 ounces uncooked bacon, cut into 1- to 2-inch slices (or substitute pancetta or guanciale)
- 1/4 cup plus 2 tablespoons grated Pecorino Romano
- 3 ounces fior di latte mozzarella
- Freshly cracked black pepper
- 1 or 2 eggs, cracked into a small bowl, yolk intact
- Extra virgin olive oil
- Zest of 1 lemon
Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes
By lorik
Preheat an oven to 350 degrees F (175 degrees C)
- 3/4 pound bacon, cut into 1 inch pieces
- 1 cup crumbled feta cheese
- 3 tablespoons sour cream
- 1/8 tablespoon dried oregano
- 1/8 teaspoon ground black pepper
- 3 (4 ounce) skinless, boneless chicken breast halves
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup dry bread crumbs
- 4 potatoes, peeled and cubed
- 1 sweet onion (such as Vidalia®), chopped
- 2 tablespoons butter
- 3 tablespoons sour cream
Superrich Hot Chocolate with Coconut Cream
By lorik
In a small saucepan, combine the coconut milk and sugar and heat, stirring to dissolve the sugar; keep warm
- One 13.5-ounce can unsweetened coconut milk
- 1/4 cup sugar
- 1 3/4 cups heavy cream
- 1 2/3 cups whole milk
- 3 cups bittersweet chocolate chips (18 ounces)
- Marshmallows, for serving (optional)
Cheddar, Bacon and Scallion Quesadillas
By lorik
Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty
- 2 strips bacon, cut crosswise into 1/2-inch pieces
- 2 plain flour tortillas, eight-inch
- 2/3 cup shredded cheddar cheese (3 ounces)
- 1 tablespoon thin-sliced scallions
- 1 tablespoon minced pickled jalapeños (optional)
- Vegetable oil (or substitute bacon fat)
- Kosher salt (omit if using bacon fat)