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Recipes
Creamy Corn Bucatini with Corn Ricotta and Basil
By lorik
Cook's Note: This recipe works equally well with fresh and frozen corn
- Corn Ricotta Toast with Pickled Corn and Cherry Tomatoes:
- 2 quarts whole milk
- 4 cups (18 ounces) corn kernels (about 4 ears)
- 1/4 cup white vinegar
- Kosher salt and pepper
- 2 quarts water
- 1 pound bucatini
- 1/4 teaspoon pepper flakes
- 1/4 cup fresh basil, torn into large pieces
- 1 cup water
- 2/3 cup white vinegar
- 1/3 cup sugar
- 1 tablespoon kosher salt
- 2 cups (about 4 ears) corn kernels
- 1 large shallot, sliced thin
- 2 red Thai chiles, stemmed and seeded
- 4 (3/4-inch-thick) slices rustic sourdough bread, toasted
- 3/4 cup ricotta
- 5 ounces cherry tomatoes, halved
- 10 fresh basil leaves, torn into large pieces
- Flake sea salt and pepper
Mini Cheese Balls
By lorik
Fig-Walnut cheese balls: Pulse 8 ounces softened goat cheese and 4 ounces gorgonzola dolce in a food processor unti...
- Fig-Walnut Cheese Balls:
- 8 ounces goat cheese, softened
- 4 ounces gorgonzola
- 3 Tbsp finely chopped dried figs
- Black pepper
- Finely chopped candied walnuts
- Bacon-Chive Cheese Balls:
- 8 ounces cream cheese, softened
- 1 cup shredded gouda
- 2 chopped cooked bacon slices
- 1 tsp Worcestershire sauce
- 1/2 tsp lemon zest
- Hot sauce to taste
- Snipped chives
- Asian Cheese Balls:
- 8 oz cream cheese, softened
- 8 oz goat cheese, softened
- 2 Tbsp minced chives
- 2 tsp chili garlic sauce
- 2 tsp low sodium soy sauce
- 3/4 tsp sesame oil
- 2/3 cup sesame seeds
Carbone's Garlic Bread
By lorik
Heat oven broiler. Place baguette cut side up on a foil-lined baking sheet
- 1 large baguette (about 12 oz.), sliced lengthwise
- 6 tbsp. unsalted butter, softened
- 1 tbsp. olive oil
- 1 tsp. crushed red chile flakes
- 1 tsp. dried oregano
- 4 cloves garlic, smashed into a paste
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄3 cup grated parmesan
- 1 tbsp. finely chopped chives
- 1 tbsp. finely chopped parsley
CC Biscuits and Gravy
By lorik
If you don’t have buttermilk on hand, whisk 1 tablespoon of lemon juice into 1 1/4 cups of milk and let it stand ...
- Biscuits:
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
- 4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
- 1 1/4 cups buttermilk (see note)
- Sausage Gravy:
- 1/4 cup all-purpose flour
- 1 teaspoon ground fennel seed
- 1 teaspoon ground sage
- 1 1/2 teaspoons pepper
- 1 1/2 pounds bulk pork sausage
- 3 cups whole milk
- Salt
Indian Spiced Butternut Squash Soup
By lorik
Tip: Don't bring the soup to a full simmer after adding the yogurt
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 2 -pound butternut squash, peeled, seeded and cut into ½-inch chunks (4 cups)
- 2 medium carrots, peeled and cut into ½-inch chunks
- 1 medium yellow onion, chopped
- Kosher salt
- 1 tablespoon finely grated fresh ginger
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ to ¾ teaspoon cayenne pepper, divided
- ½ cup shelled pumpkin seeds (pepitas)
- ½ cup plain whole-milk yogurt, plus more to serve
Not Exactly Grandma’s Migas
By lorik
Heat the fat or oil in a large non-stick skillet over medium heat
- 1 tablespoon rendered pork fat, bacon grease, canola or vegetable oil
- 1 cup diced onion
- kosher or sea salt
- 1 teaspoon dried oregano, preferably Mexican
- 6-8 corn tortillas, cut into pieces, about 2 cups total
- 1 clove garlic, peeled and chopped
- 1 cup canned whole peeled tomatoes with juice
- 1 canned (or homemade) whole pickled green chile, stem removed
- 6 extra-large eggs
- To serve: shredded Monterey Jack or Cheddar cheese and your favorite salsa
Pati's Arugula Avocado Salad with Date and Walnut Vinaigrette
By lorik
Heat the olive oil and vegetable oil in a small saucepan set over low heat, add the unpeeled garlic cloves and chil...
- 1/2 cup olive oil
- 1/4 cup vegetable oil
- 6 unpeeled garlic cloves
- 2 to 3 chiles de arbol stemmed
- 1 copious spoonful fresh oregano leaves or from 2 to 3 sprigs of oregano
- 1/3 cup sherry vinegar
- 1/4 teaspoon dijon mustard
- 1 teaspoon kosher or sea salt
- 4 to 6 medjool dates pitted and finely chopped
- 2/3 cup walnuts
- 5 to 6 ounces baby arugula
- 1 to 2 ripe avocados halved, pitted, diced
- 1/2 cup crumbled queso fresco
Caramelized Onion Cheeseburgers
By lorik
Prepare a medium-high gas or charcoal grill fire
- 2 Tbs. extra-virgin olive oil; more as needed
- 1 large sweet onion, thinly sliced (about 2 cups)
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 1 Tbs. Dijon mustard
- 1-1/2 tsp. fresh lemon juice
- 1 tsp. finely chopped fresh rosemary
- 1 small clove garlic, minced
- 1-1/2 lb. 85%-lean ground beef
- 4 slices Comté or Gruyère cheese
- 4 good-quality hamburger buns or rolls, split
- 12 fresh arugula leaves
London Broil II
By lorik
In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano
- 1 clove garlic, minced
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 pounds flank steak
Beef Stir-Fry with French Fries
By lorik
You'll love how the french fries soak up the beef and soy sauce flavor
- 1 pound frozen french fries (about 5 cups)
- 1 pound boneless rib-eye steak, thinly sliced
- 2 tablespoons soy sauce
- 3 cloves garlic (1 grated, 2 sliced)
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 1 large red onion, thinly sliced
- 1/2 jalapeno pepper, chopped (remove seeds for less heat)
- 8 Campari or other small vine-ripened tomatoes (about 10 ounces), quartered
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro