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Recipes
Turkey and Leek Pie
By Gibby
This is a good one worth making
- 4 slices bacon, roughly chopped
- 1/2 bunch of fresh thyme, leaves removed from stems
- 1 tbsp olive oil
- 2 tbsp of butter
- 6 good sized leeks, washed, trimmed and chopped into 1 in chunks
- salt and freshly ground black pepper to taste
- 2 lbs cooked turkey meat and stuffing, torn into big chunks
- 2 heaped tablespoons plain flour, plus extra for dusting
- 2 qts or 64 oz of chicken stock
- 1 .5 tsp chipotle chili pepper flakes ground fine
- 4 tablespoons of fat free sour cream
- 1 x 500g or 1 lb package puff pastry
- 12 chestnuts, roastedboiled for 15 minutes and peeled and chopped into small pieces
- 2 sprigs fresh sage, leaves removed from stems
- 1 egg, beaten
Mixed Wild Mushrooms with Pappardelle
By Gibby
Coutsy of Jamie Oliver the Naked Chef
- 9 - 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off)
- 3 tablespoons olive oil
- 1 clove of garlic, finely chopped
- 1 - 2 small dried red chillies, pounded or very finely chopped
- salt and freshly ground black pepper
- juice of 1/2 lemon
- 1 pound pappardelle
- a small handful of grated Parmesan cheese
- 1 handfully of fresh flat-leaf parsley, roughly chopped
- 2 ounces unsalted butter
Chicken Etouffee
By Gibby
Emeril Lagasse receipe from 2001, another 5 star recipe from the master
- 2 tablespoons butter
- 1 (4-pound) chicken, cut into 8 pieces
- Salt
- Cayenne pepper
- 2 tablespoons vegetable oil
- 8 tablespoons unsalted butter
- 3/4 cup flour
- 1 cup finely diced yellow onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped bell pepper
- 2 bay leaves
- 2 cloves garlic, minced
- 1 bottle dark lager or amber beer
- 1 quart cold chicken stock
- 2 teaspoons brown sugar
- 1/4 cup hot sauce
- 1 tablespoon Worcestershire Sauce
- 1/4 cup chopped parsley
Turkey Pasta Primavera
By Gibby
Whip up an easy turkey and veggie topper for pasta in a skillet
- 1/2 lb (250 g) dried fettuccine or linguine
- 2 tbsp (25 mL) Italian dressing
- 1 pkg (500 g) Green Giant* VALLEY SELECTIONS* California Mix
- 2 cups (500 mL) chopped, cooked turkey
- 2 cups (500 mL) seeded, chopped tomatoes(2 large)
- 1/2 tsp (2 mL) salt
- 1/4 cup (50 mL) freshly grated Parmesan cheese
- 2 tbsp (25 mL) chopped fresh parsley
Pork Tenderloin and Grilled Vegetable Salad
By Gibby
Trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use
- 2 (3/4-lb) pork tenderloins
- 1 cup dry red wine
- 1 (2-inch) sprig fresh rosemary plus 1/4 teaspoon finely chopped
- 1 garlic clove, smashed
- 1/4 teaspoon dried hot red pepper flakes
- 1/4 cup red-wine vinegar
- 1 tablespoon mild-flavored honey
- 2 medium red bell peppers, quartered
- 3 medium zucchini (1 lb total), trimmed and cut lengthwise into 1/4-inch-thick slices
- 1 medium onion, cut lengthwise into 6 wedges, leaving root ends intact
- 2 teaspoons extra-virgin olive oil
- 2 cups trimmed baby arugula (1 oz)
Giant Shrimp and clams in Hot-and-Sour-Lemongrass Broth
By Gibby
Chef Gary Robins of the Biltmore Room in New York created this recipe
- 2 1/2 lb of Lobster
- 15 large shrimp
- 1/2 lb of squid
- 5 stalks of lemongrass, crushed and cut in 3 in pieces
- 6 cups Japanese dashi (prepared according to packet instructions)
- 5 tbsp chili paste (preferably Nam Prik Pao from Thailand)
- 6 tbsp of fish sauce
- 1/4 cup lime juice
- 1 tbsp palm sugar or light brown sugar
- 1 lb of sea scallops
- 1/2 lb Manila clams
- 1 head of fennel, sliced into 1/8 in wide strips
- 1/4 lb bok choy shoots,sliced lengthwise
- 1 lb mussels 1/4 lb Taylor Bay Scallops (optional)
- 1/4 torn Thai basil leaves
- 1/4 cup torn cilantro leaves
Chili Recipe - Anthony Sedlak's Signature
By Gibby
Chili Con Carne | Cumin & Chive Sour Cream | Aged Cheddar & Lime Anthony Lawrence Sedlak
- Chili Con Carne
- 2 Tbsp good olive oil
- 2.5 lbs freshly ground lean Angus beef
- 1.5 lb freshly ground Berkshire pork
- 1 Tbsp good olive oil
- 2 medium Walla-Walla onions, diced
- 1 red bell pepper, pith and seeds removed, diced
- 1 medium Jalapeño pepper, pith and seeds removed, and finely chopped
- 1 clove organic garlic, minced
- 20 ml cumin powder
- 20 ml Mexican oregano
- 1 tbsp unsweetened cocoa powder
- 1 tbsp brown sugar
- 1 tbsp chile powder
- 1 tsp onion powder
- 1 tsp roasted garlic powder
- 1 tsp smoked paprika
- 1 tsp Ancho chile powder
- 1 tsp Cascabel chile powder
- 1 pinch cayenne pepper
- 1 dried bay leaf
- 1/2 chipotle pepper blended with 2 tbsp adobo sauce
- 20 ml balsamic reduction
- 1 bottle of dark beer
- 2 oz bourbon
- 2 cups homemade chicken stock (or quality organic store bought)
- 3 cups strained tomato sauce
- 2 cups canned, diced tomatoes
- 1 Tbsp – BBQ sauce*
- 1 tsp Worcestershire sauce
- 1 tsp srirachia hot sauce
- 2 cups fresh corn kernels
- 5 roma tomatoes, roughly diced
- 2 x 14 oz can – pinto beans, drained & gently rinsed*
- Coarse salt and freshly cracked black pepper to taste
- OPTIONAL
- Cumin & Chive Sour Cream + Additional Garnishes
- 250 ml full fat organic sour cream (drained in cheese cloth over night)
- 1 tbsp toasted cumin
- 2 tbsp finely chopped chives
- Juice of 1/2 a lime
- Grated aged white cheddar as needed
- Cilantro sprigs as needed
- Fresh lime wedges as needed
Pork Tenderloin with Rubbed Adobo & Black Bean Pico de Gallo
By Gibby
Saturday dinner. From Red Mountain Spa in St
- Pork
- 6 tbsp paprika
- 2 tbsp freshly ground black pepper
- 2 tbsp coarse salt
- 1 tbsp chili powder
- 2 tbsp brown sugar
- 3 pinches cayenne pepper
- 24 oz pork tenderloin, trimmed, cut into 3- to 4-oz pieces
- 1/2 cup arugula, loosely packed
- Pico de gallo
- 2 cups cooked black beans
- 4 medium tomatoes, diced
- 1/2 cup diced red onion
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- 2 tbsp minced jalapeño pepper
- 2 tbsp fresh lemon juice
- 1 tbsp chili powder
- 1/4 tsp salt
Oxtail Stew Insanely Good
By Gibby
By Jamie Oliver
- Optional:
- 2.5 kg oxtail, chopped into 4cm chunks (ask your butcher to do this)
- sea salt
- freshly ground black pepper
- olive oil
- 2 medium leeks
- 2 stalks of celery
- 4 medium carrots
- a few sprigs of fresh thyme
- a few sprigs of fresh rosemary
- 4 fresh bay leaves
- 4 cloves
- 2 heaped tablespoons plain flour
- 2 x 400 g tins of plum tomatoes
- 275 ml porter or red wine
- 1 litre organic beef stock
- Worcestershire sauce
Shrimp and Grits
By Gibby
Recipe courtesy of Coquette in New Oleans
- Shrimp and Vegetables
- 1/2 cup shelled fresh fava beans (from about 1/2 pound pods) or frozen fava beans, thawed
- Kosher salt
- 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed
- 4 tablespoons vegetable oil, divided
- 1/4 pound bacon, coarsely chopped
- 1/4 pound tasso or andouille sausage, sliced 1/4-inch thick
- 1 1/2 pounds jumbo shrimp, peeled, deveined, shells reserved
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 4 cups low-sodium chicken broth
- 1 sprig thyme
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot pepper sauce (such as Tabasco) plus more
- 1 teaspoon sugar
- 1 tablespoon unsalted butter
- Freshly ground black pepper
- Grits
- 2 teaspoons kosher salt plus more
- 1 cup grits (not instant)
- 1/2 cup mascarpone (about 4 ounces)
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces