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Recipes
Lobster Mac and Cheese
By Muzungu
Heat the oven to 425°F. Lightly butter a 3-quart ovenproof dish and set aside
- 7 Tbs. unsalted butter; more for the baking dish
- 1 cup breadcrumbs, preferably fresh, or 2 slices stale white bread
- Coarse salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 4 cups milk
- 2 cups grated sharp Cheddar
- 1 tsp. grated nutmeg
- 1 tsp. dry mustard
- 1 lb. elbow pasta
- Two 3-pound lobsters, steamed, shelled, and meat cut into 2-inch pieces
- 2 tsp. finely chopped flat-leaf parsley, for garnish
Lamb and Sweet Onion Pitas with Orange-Cucumber Salad
By Muzungu
Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium heat
- 2-1/2 Tbs. extra-virgin olive oil
- 1 medium sweet onion, halved lengthwise and sliced 1/4 inch thick
- Kosher salt and freshly ground black pepper
- 1 lb. ground lamb
- 1/2 tsp. ground cinnamon
- 2 large oranges
- 1 small English cucumber, halved lengthwise and thinly sliced
- 2 Tbs. red wine vinegar
- 1 Tbs. coarsely chopped fresh mint
- 2 pitas, halved and very lightly toasted
- 1/3 cup plain Greek yogurt
Tilapia with Scallions and Black Bean Sauce
By Muzungu
In a large bowl, stir the black bean sauce, oyster sauce, soy sauce, sesame oil, and rice vinegar
- 3 Tbs. Chinese black bean garlic sauce or black bean chile sauce
- 1 Tbs. oyster sauce
- 2 tsp. lower-sodium soy sauce
- 1 tsp. Asian sesame oil
- 1 tsp. rice vinegar
- 1-1/2 lb. tilapia fillets, cut into 2-inch pieces
- 1 cup long-grain white rice, preferably jasmine
- 1 Tbs. peanut oil
- 2 small bunches scallions, trimmed and cut into 1-inch lengths
- 1 Tbs. Asian chile sauce, such as Sriracha
Tea Eggs
By Muzungu
Eggs in pot, fill with water to cover eggs by 1 inch
- 6 eggs
- 3/4 cup soy
- 2 star anise
- 2 tbsp tea
- 1 cinnamon stick
- 1 tsp sugar
- 1 tbsp pepper
- 2 strips dried tangerine peel
False Mahshi: Layered Swiss Chard, Beets, Rice and Beef
By Muzungu
1. Place rice in a mixing bowl and cover with water
- 1 1/2 cups long-grain jasmine rice
- 2 pounds rib-eye steak, cut in 1-inch cubes
- Salt and coarsely ground black pepper
- 6 tablespoons vegetable oil
- 2 large onions, peeled and diced
- 2 large beets (about 1 pound), peeled, 1 cut into 1/2-inch dice and 1 grated
- 1 pound Swiss chard, leaves left whole and stems cut into 2-inch pieces
- 8 teaspoons sugar, or as needed
- 4 tablespoons fresh spearmint leaves
- 1 teaspoon dried mint
- 4 cloves garlic, peeled and finely diced
- Juice of 3 lemons (about 1/2 cup), or as needed.
Halibut and Banana Curry with Peanuts
By Muzungu
In a 10-inch straight-sided sauté pan, whisk the coconut milk and curry paste until smooth
- 1 cup well-shaken canned coconut milk (not light)
- 1 Tbs. Thai red curry paste
- 12 oz. skinless halibut fillet, about 1-1/2 inches thick, cut into 2 pieces
- Kosher salt
- 1 medium lime, zest finely grated, then halved
- 3 medium scallions, thinly sliced (white and green parts kept separate)
- 1 very large underripe or barely ripe banana (or 2 small), halved lengthwise, then cut crosswise into 1/2-inch half-moons
- 2 Tbs. chopped salted roasted peanuts
- 1/2 cup lightly packed chopped fresh cilantro
Kale and Mushrooms with Creamy Polenta
By Muzungu
Cook kale in large pot of boiling salted water until tender, about 6 minutes
- 1 1/4 pounds kale, stemmed, cut into 1-inch pieces
- 4 cups whole milk
- 3 1/2 cups water
- 2 cups polenta
- 1/2 teaspoon salt
- 3/4 teaspoon ground black pepper
- 4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
- 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
- 4 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, minced
- 1/2 cup low-salt chicken broth
- 2 tablespoons chopped fresh thyme
- 1 tablespoon grated lemon peel
- 4 tablespoons unsalted butter
- 2/3 cup freshly grated Parmesan cheese
Onions, red, olive oil braised
By Muzungu
Position a rack in the center of the oven and heat the oven to 375°F
- 1-1/2 lb. red onions (about 3 medium), trimmed, halved vertically, and cut into 2/3-inch wedges
- 3 dried bay leaves, each torn into 3 pieces
- 3 Tbs. extra-virgin olive oil
- 1-1/2 Tbs. red wine vinegar
- 1 Tbs. dry white wine (like Pinot Grigio or Sauvignon Blanc)
- Kosher salt
Sausages with Grapes and Balsamic Glazed Onions
By Muzungu
Heat 1 Tbs. of the oil in a large (12-inch) sauté pan over medium heat until it’s shimmering
- 3 Tbs. olive oil
- 8 links sweet Italian sausage (about 1-3/4 lb.), pricked with a fork
- 1 large yellow onion, thinly sliced (about 2 cups)
- Kosher salt
- 2 Tbs. balsamic vinegar
- 1/2 cup low-salt chicken broth
- 20 seedless red grapes, halved
- 2 Tbs. chopped fresh oregano
Bread-and-Butter Radishes Recipe
By Muzungu
Rinse radishes and trim off their leafy tops
- 1 bunch red radishes (about 13 radishes)
- 1/2 cup red wine vinegar
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 teaspoons kosher salt
- 1/2 teaspoon yellow or brown mustard seed
- 1/4 teaspoon whole coriander seed
- 1/4 teaspoon whole black peppercorns
- 1 medium dried bay leaf