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Recipes
Scallops Seared with Mustard Vermouth Sauce
By Gibby
Recipe from Michael Smith from Chef at Home
- 20 fresh large scallops, small side muscle removed
- 3-4 tbsp grape seed oil (or canola)
- Sprinkled sea salt and freshly ground black pepper, to taste
- 1 ounce vodka
- 1/4 cup vermouth
- 1/4 cup 35% whipping cream
- 2 tablespoons Dijon mustard
- 2 green onions, thinly sliced
Scallops Provencal
By Gibby
If you're using bay scallops, keep them whole
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Creole Gumbo
By Gibby
The Bouillabaisse of Louisiana appears in many forms
- 3/4 stick butter
- 2 - 2 cups chopped green onions
- 2 - 2 cups sliced okra
- 1 - 1 cup chopped white onions
- 2 - 2 cups raw peeled shrimp
- 2 - 2 cups raw oysters
- 1 - 1 cup chopped tomato pulp
- 2 - 2 cups tomato juice
- 1 1/2 - 1 1/2 quarts Fish Stock
- 3 - 3 crabs (top shell discard, cut into 4 pieces)
- 3 - 3 tablespoons flour
- 1 - 1 tablespoon File (sassafras)
- 3 - 3 cups cooked rice
- - salt, pepper, and cayenne
Scallops Marinara With Angel Hair Pasta
By Gibby
Considered the best of best angel hair pasta with scallops marinara recipe! It is an italian kitchen invention
- 2 tablespoons olive oil
- 3 tablespoons finely chopped onion
- 2 large garlic cloves, chopped
- 12 ounces bay scallops
- 3/4 cup dry white wine
- 1 14-ounce can Italian peeled tomatoes, drained and chopped
- 2 tablespoons chopped fresh basil or 1 teaspoon dried
- 1 tablespoon chopped fresh parsley
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound angel hair pasta
Dirty Rice
By Gibby
Sautee first 7 ingredients until tender and add seasonings and mix thoroughly
- •1 red bell pepper
- •1 green bell
- •5 onions
- •5 stalk celery
- •1/4 link andouille sausage
- •5 cup pecans
- •1 bulb garlic
- •1 TBS thyme
- •1 TBS Marjoram
- •1TBS Fennel Seed
- •1 TBS Celery Seed
- •1 TBS Coriander
- •1 TBS cayenne
- •Salt and pepper to taste
- •5 quart rice
- •1/2 lb chicken livers
- •1 quarts Chicken Stock
Fish Chowder, New England, Recipe from John F. Kennedy's Family
By Gibby
This is a Bon Appitit Recipe courtesy of Dan Piepenbring
- 2 lbs haddock
- 2 oz salt pork, diced
- 2 onions, sliced
- 4 large potatoes, diced
- 1 cup chopped celery
- 1 bay leave, crumbled
- 1 quart of milk
- 2 tbsp butter
- 1 tsp salt
- freshly ground black pepper
Caesar Salad (Hail Ceasar)
By Gibby
This version has all the traditional elements of a traditional caesar salad, yet works effectively to reduce the fa...
- Dressing
- 1/2 cup Miracle Whip
- 2 tablespoons olive oil
- 1/4 cup freshly grated Parmesan cheese (about 1 ounce/30 g)
- 1 hard-cooked Omega-3 egg
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 2 large garlic cloves, crushed and minced
- 1 teaspoon honey or granulated sugar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste (optional)
- 1/8 teaspoon freshly ground black pepper
- Honey-Lemon Chicken
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced fresh dill (do not use dried dill)
- 2 teaspoons grated lemon zest
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds (908 g) boneless, skinless chicken breasts (4 large breasts)
- Salad
- 1 very large head romaine lettuce, torn (or one large bag washed, pre-chopped romaine)
- 8 slices reduced-sodium bacon, cooked and chopped or crumbled
- 1 cup multigrain seasoned croutons
- Freshly shaved Parmesan cheese for garnish
Squid Flash Fired
By Gibby
Michael Smith recipe from Chef at Home
- 3 tablespoons vegetable oil
- 8 squid tubes, cleaned, dried and cut into quarter inch rings
- 2 drops sesame oil
- Few dashes hot sauce
- Few shakes soy sauce
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Slow-Cooker Moroccan Turkey Stew
By Gibby
This is the modified version of the recipe adding cinnamon, coriander and hot pepper (chili)
- 1 teaspoon ground allspice
- Kosher salt
- 4 skinless, bone-in turkey thighs (about 4 pounds)
- 1/2 medium butternut squash, cut into 2-inch chunks
- 2 15 .5-ounce cans chickpeas, drained and rinsed
- 1 28 -ounce can whole peeled tomatoes with juices, broken up
- 1 cup dried apricots
- 1/2 cup golden raisins
- 1 tsp each of cinnamon
- 1 tsp coriander,
- 1 tsp of red pepper flakes or 5 dried crushed chilis
- 8 medium carrots, cut into 11/2-inch pieces
- 3 medium red onions, halved and cut into wedges
- 2 whole dried red chiles
- 1/2 lemon
- 2 cups fresh cilantro, including leaves and some stems
- 1 cup fresh parsley
- 1 clove garlic, smashed
- 1/2 teaspoon ground cumin
- 1/2 cup extra-virgin olive oil
Lobster Stew
By Gibby
Laura Calder, French Chef at home has offered this recipe
- 2 lobsters, about 1-1/2 pounds/675 g each
- 3 tablespoons butter
- 1 onion, chopped
- 1 tablespoon tomato paste
- 2 tablespoons Cognac
- 12 asparagus tips
- 12 slices yellow zucchini
- 6 radishes, halved
- 1/4 cup shelled peas
- 1 pinch Salt and pepper
- Lemon juice, to taste
- 1 tablespoon chopped fresh chervil