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Recipes
Brown Butter Sweet Potato Mash
By lorik
Pierce 4 sweet potatoes with a fork
- From Food Network Magazine
Cajun Boneless Pork Chops
By lorik
Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon rubbed dried sage leaves
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons extra-virgin olive oil
- 4 center cut pork chops
Cheesy Corn
By lorik
Cook 1 tablespoon finely chopped garlic in olive oil in a skillet over medium heat until softened, 1 minute; transf...
- 1 Tbsp chopped garlic
- Olive Oil
- 1 Tbsp mayonnaise
- Salt and Pepper
- 2 ears of corn cut into 8 pieces each
- Grated parmesan
Pork and Ricotta Meatballs
By lorik
It takes about 10 minutes of occasional mashing with a fork for the ricotta to fully wet the bread enough for the p...
- Meatballs:
- 4 slices hearty white sandwich bread, crusts removed, torn into small pieces
- 8 ounces (1 cup) whole-milk ricotta cheese
- 2 pounds ground pork
- 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
- 1/2 cup chopped fresh parsley
- 2 large eggs
- 2 shallots, minced
- 4 garlic cloves, minced
- 1 tablespoon salt
- 1 1/2 teaspoons pepper
- 1 teaspoon grated lemon zest
- Sauce:
- 1/4 cup extra-virgin olive oil
- 10 garlic cloves, smashed and peeled
- 1 teaspoon red pepper flakes
- 2 (28-ounce) cans crushed tomatoes
- Salt and pepper
- 2 tablespoons chopped fresh basil
Restaurant Style Fried Fish
By lorik
Prep time: 10 minutes Cook time: 10 minutes Serves: 4
- Variation:
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1/2 1/2 1/2 cup cornstarch
- 1 1 1 tablespoon baking powder
- 2 2 2 teaspoons kosher salt
- 1/2 1/2 1/2 teaspoon cayenne pepper
- 1 1/2 1 1/2 1/2 cups water
- 4 4 4 fish fillets (cod, hake, or other mild white fish)
- vegetable oil for frying
- 2 2 3 pounds cod sliced into 3 ounce pieces (you can use other types of fish)
- 2 2 2 cups flour
- 1/4 1/4 1/4 cup corn starch
- 2 2 2 teaspoons sugar
- 2 2 2 teaspoons salt
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon onion salt
- 1/2 1/2 1/2 teaspoon paprika
- 1/4 1/4 1/4 teaspoon ground black pepper
- 16 16 16 ounces club soda
- Oil for frying
Mint Chocolate Bars
By lorik
Make the chocolate base: Position a rack in the lower third of the oven and heat to 350°F
- For the chocolate base
- 4 oz. (8 Tbs.) unsalted butter; more for the pan
- 8 oz. bittersweet chocolate, chopped
- 1 oz. (1/4 cup) Dutch-process cocoa powder
- 5 oz. (1 cup plus 2 Tbs.) all-purpose flour
- 3/4 tsp. table salt
- 1/2 tsp. baking powder
- 4 large eggs
- 1/2 cup canola oil
- 1-1/2 cups granulated sugar
- 1/2 packed cup light brown sugar
- 2 tsp. pure vanilla extract
- For the buttercream
- 8 oz. (16 Tbs.) unsalted butter, at room temperature
- 2 Tbs. crème de menthe
- 1 tsp. pure vanilla extract
- 1/2 tsp. pure peppermint extract
- Pinch table salt
- 7 oz. (2 cups) confectioners’ sugar
- For the ganache and topping
- 6 oz. bittersweet chocolate, finely chopped (about 1 cup)
- 3/4 cup heavy cream
- 1/2 tsp. pure vanilla extract
- Pinch table salt
- 1/2 cup crushed candy canes or peppermint pieces
Pistachio Mint Beef Kofte
By lorik
Tip: Don't worry about overmixng the beef
- 1 cup shelled, roasted and salted pistachios
- 2½ teaspoons dried mint
- 1½ pounds 85 percent lean ground beef
- 5 tablespoons chopped fresh dill, divided
- 4 tablespoons chopped fresh mint, divided
- 4 medium garlic cloves, minced
- 1 teaspoon ground allspice
- ¾ teaspoon cayenne pepper
- Kosher salt and ground black pepper
- 1 large egg plus 2 large egg yolks, beaten
- 1 cup plain whole-milk yogurt
- 2 tablespoons grapeseed or other neutral oil
Scrambled Eggs
By lorik
Recipe from the Tasting Table Test Kitchen
- Variation from Saveur:
- 6 large eggs
- 2 tablespoons plus 1 teaspoon unsalted butter
- 1/4 teaspoon kosher salt, plus more as needed
- Perfect Scrambled Eggs:
- 1 1⁄2 tbsp. unsalted butter
- 3 eggs
- 1 ⁄4 tsp. kosher salt
- 1 tbsp. heavy cream
- 2 tsp. finely chopped fresh chives
- Freshly ground black pepper to taste
- 1 tsp. finely chopped chives
Sausage and Egg Enchiladas with Tomatillo Sauce
By lorik
The night before: Make the sauce: Put the tomatillos and the jalapeño in a 4-quart saucepan and add water to withi...
- For the tomatillo salsa:
- 2 lb. fresh tomatillos, husked and rinsed in warm water
- 1 medium jalapeño, stemmed
- 1 cup chopped fresh cilantro
- 1 large clove garlic, peeled
- 1 tsp. ground cumin
- Kosher salt
- 1 cup heavy cream
- For the enchiladas:
- 2 to 3 Tbs. vegetable oil; more for the baking dish
- 1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
- 3/4 lb. fresh, raw chorizo, casings removed and meat crumbled
- 1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
- 1 small yellow onion, finely chopped (1/2 cup)
- 1 4-oz. can diced green chiles, drained (optional)
- 6 large eggs
- Kosher salt and freshly ground black pepper
- 1 Tbs. unsalted butter
- 16 6-inch corn tortillas
- 4 oz. Monterey Jack, grated (1 cup)
- Sour cream, for serving (optional)
Parmesan Popovers
By lorik
Preheat oven to 425 degrees F
- 1/2 cup (2 ounces) grated Parmesan cheese, divided
- 1 cup milk
- 2 eggs
- 1 tablespoon butter, melted
- 1 cup all-purpose flour
- 1/4 teaspoon salt