Lorik's profile page
Recipes
No Bake Orange Tartlets with Mixed Berries
By lorik
In a food processor fitted with the S blade, blend the graham crackers, sugar and salt into a fine meal
- Crust:
- 15 plain graham cracker squares
- 2 Tbsp cane sugar
- 1/8 tsp fine salt
- 10 Tbsp unsalted butter at room temp
- Filling:
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 1/4 cup powdered sugar
- 1 Tbsp + 1 tsp orange flavor
- Zest from 1 orange
- 1/2 pint raspberries
- 1/2 pint blueberries
Potato Pancakes with Smoked Applesauce
By lorik
Recipe adapted from Ilan Hall, The Gorbals, Brooklyn, NY
- For Smoked Applesauce:
- 1/2 cup applewood chips
- 4 Granny Smith apples, quartered, seeds removed
- 1/2 cup light brown sugar
- 1 1/2 teaspoons kosher salt
- 2 1/2 tablespoons fresh lemon juice
- For Potato Pancakes:
- 2 russet potatoes
- 2 sweet onions
- Salt
- Canola oil, for frying
Toasted Farro Salad with Roasted Leeks and Root Vegetables
By lorik
Preheat the oven to 400° F
- 2 leeks
- 2 medium turnips, trimmed, peeled, and sliced into 1/2 inch-thick half moons
- 1 large rutabaga, trimmed, peeled, and sliced into 1/2 inch-thick half moons
- 1/4 cup extra-virgin olive oil, divided
- Sea salt, to taste
- Ground black pepper, to taste
- 3/4 cup dry farro
- Zest of 1 lemon plus 2 tablespoons juice
- 1/4 cup minced parsley, divided
- 2 tablespoons minced dill, divided
- 1/4 cup crumbled farmer's cheese
Ropa Vieja
By lorik
From Cuba
- 2 pounds leftover beef or pork roast, shredded
- 1/4 cup olive oil
- 1 large tomato, chopped
- 1 Tbsp tomato puree
- 1 tsp salt
- 1 large onion, minced
- 1/2 green bell pepper, chopped
- 1 tsp fresh oregano, chopped
- 2 garlic cloves, crushed
- 1 Tbsp capers, drained, rinsed
- 1 jalapeno, seeded, minced
Sweet and Sour Pork Ribs
By lorik
1. Season the pork ribs: In a medium bowl, whisk together the: •2 tablespoons soy sauce •Beaten egg Then whisk...
- Pork Ribs:
- Soy sauce, 2 tablespoons
- Large egg, 1 (lightly beaten)
- Cornstarch, 1/2 cup
- Pork spareribs, 2 pounds separated into individual ribs (about 12 ribs)
- Canola oil, 2 cups
- Kosher salt, 1 1/2 teaspoons
- Freshly ground black pepper, 1 teaspoon
- Sauce:
- Canned pineapple chunks with juice, one 8-ounce can pineapple chunks with juice (strain and save 3/4 cup pineapple chunks plus 1/2 cup of the juice--save the remaining pineapple and juice to use another time)
- Distilled white vinegar, 1/4 cup
- Granulated sugar, 1/4 cup
- Ketchup, 1/4 cup
- Soy sauce, 2 tablespoons
- Cornstarch, 1 1/2 tablespoons
- Vegetables:
- Canola oil, 3 tablespoons
- Medium garlic cloves, 3 (very finely chopped)
- Ginger, 1/2-inch piece (peeled using the edge of a teaspoon to scrape off the skin and very finely chopped)
- Scallions, 3, white separated from green tops (very finely chopped)
- Small yellow onion, 1 (finely chopped)
- Red bell pepper, 1 (finely chopped)
- Green bell pepper, 1 (finely chopped)
Italian Pork Braised in Milk
By lorik
Use whole milk for this recipe, low fat milk does not provide enough flavor
- 1/4 cup olive oil
- 2 Tbsp chopped fresh sage
- 2 cloves garlic
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- Zest of 1 lemon
- 1 boneless pork loin roast, trimmed (2 1/2 to 3 lb)
- 2 Tbsp unsalted butter
- 1/2 cup dry white wine
- 2 cups whole milk
- 1 Tbsp corn starch
- 1 Tbsp cold water
- Salt and black pepper to taste
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
By lorik
Enchiladas: Preheat oven to 400 degrees F
- Roasted Tomatillo Chile Salsa:
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Enchiladas:
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Spicy Black Beans, recipe follows
- Yellow Rice, recipe follows
- Guacamole, optional
- Spicy Black Beans:
- 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- Kosher salt
- freshly ground black pepper
- Yellow Rice:
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Portuguese-Style Beef Stew (Alcatra)
By lorik
Beef shank is sold both long-cut and crosscut (with and without bones)
- 3 pounds boneless long-cut beef shanks
- Salt and pepper
- 5 garlic cloves, peeled and smashed
- 5 allspice berries
- 4 bay leaves
- 1 1/2 teaspoons peppercorns
- 2 large onions, halved and sliced
- 2 1/4 cups dry white wine
- 1/4 teaspoon ground cinnamon
- 8 ounces Spanish-style chorizo sausage, cut into 1/4-inch-thick rounds
Cuban Quesadillas
By lorik
Patting the pickles and banana peppers dry helps keep these quesadillas crisp
- 1/2 cup dill pickle chips, patted dry and chopped fine
- 1/4 cup pickled banana pepper rings, patted dry and chopped fine
- 3 tablespoons yellow mustard
- 2 tablespoons mayonnaise
- 1/4 teaspoon pepper
- 4 (10-inch) flour tortillas
- 8 ounces thinly sliced deli ham
- 8 ounces thinly sliced deli turkey
- 4 ounces sliced Swiss cheese
- 2 tablespoons vegetable oil
Japanese-Style Steak With Garlic–Soy Sauce Marinade
By lorik
Preheat your grill, either charcoal or gas, so that there are two cooking zones: one that’s ripping hot and one t...
- 1/2 cup sauce soy sauce
- 1/4 cup olive oil
- 2 tsp freshly ground pepper
- 8 or so garlic cloves
- 2 bone in steaks, both about 1 1/2 inches thick and totaling 3 1/2 pounds
- Flaky salt (optional)