Gibby's profile page
Recipes
Squid Grilled and Plum Salad with Cilantro, Mint, and Peanuts
By Gibby
Whisk together lime juice, vinegar, sugar, sesame oil, chile paste, and 1/4 teaspoon salt
- 3 tablespoons fresh lime juice, or to taste
- 2 1/2 tablespoons seasoned rice vinegar
- 1 tablespoon sugar, or to taste
- 4 teaspoons Asian sesame oil
- 1 teaspoon Asian chile paste
- 3/4 teaspoon salt
- 1 lb cleaned small squid
- 1 teaspoon vegetable oil
- 1/4 teaspoon black pepper
- 4 firm-ripe medium plums (1 1/4 lb), halved lengthwise, pitted, and each half cut into sixths
- 3/4 lb Napa cabbage, thinly sliced crosswise (4 cups)
- 1/2 cup packed fresh cilantro leaves
- 1/2 cup packed fresh mint leaves
- 1/4 cup thinly sliced scallion
- 1/2 cup coarsely chopped salted peanuts
- Accompaniment: lime wedges
- Special equipment: a well-seasoned ridged grill pan
Pork Tenderloin Blackened & Stuffed
By Gibby
This recipe is based on 7 on Fulton recipe but I have modified things considerably based on traditional cooking met...
- Stuffing:
- 2 Pork Tenderloins
- 1/4 cup celery
- 1/4 cup red bell pepper
- 1/4 cup shallots
- 1/4 cup onion
- 2 chipotles
- 1 tsp chili powder
- 1 tsp cumin
- 1 1/2 quart chicken stock
- 1 1/2 quart bread crumbs
- Blackened Seasoning Mix:
- 1 tbsp. sweet paprika
- 2 1/2 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. cayenne pepper
- 3/4 tsp. white pepper
- 3/4 tsp. black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
Lamb Butterflied Leg of
By Gibby
This is an outstanding version of Butterflied Leg of lamb done with traditional seasonings
- Leg of Lamb
- 4 tbsps of olive oil,
- 2 tbps red wine vinegar,
- the juice of 1/2 lemon
- the zest of the lemon
- 1 tbsp of rosemary leaves
- 2 cloves of garlic.
- Dirty Rice
- 3 green onions
- 1 large field tomato or 2 roma tomatoes
- 2 tsp Mrs Dash or other vegetable seasoning
- Green Beans (steamed)
Szechuan Style Spareribs
By Gibby
These ribs are AMAZING and will be a new family favorite! They'll rave about it for weeks!! The preparation is a lo...
- 1 (4 pound) slab pork spareribs
- 1/4 cup plus 2 tablespoons Chinese rice wine
- 1/4 cup plus 2 tablespoons soy sauce
- 1/4 cup plus 2 tablespoons hoisin sauce
- 3 tablespoons packed brown sugar
- 2 1/2 tablespoons minced garlic
- 2 1/2 tablespoons chile garlic sauce
- 1 1/4 teaspoons Chinese five-spice powder
- 3 tablespoons honey
- 1 1/2 teaspoons sesame oil
French Onion Soup Gratinee
By Gibby
This is a Julia Child Recipe from the Menu Cookbook
- 2 or more quarts of sawed beef bones, including knucklesand meaty scraps: plus veal and poultry bones.
- 2 large carrots, scrubbed and roughly chopped
- 3 large onions peeled and sliced roughly
- sufficent cold water to cover all.
- 1 large leek washed
- 3 celery ribs with leaves
- 1 tbsp of coarse salt
- 1 large herb bouquet (8 parsley sprigs, 1 imported bay leaf, 1 tsp of dried thyme, 4 whole cloves or allspice berries, 3 unpeeled large cloves of garlic)
- Onion Stock
- 1 tbsp butter
- 1 tbsp olive oil
- 6 cups quite thinly sliced yellow onions (about 1 1/2 lbs)
- 1/2 tsp sugar
- 1 tsp salt
- 2 tbsp of flour
- 2 quarts of stock
- 2 cups of dry white wine or vermouth
- salt and pepper to taste
- Gratinee
- A loaf or 2 of firm full textured French Bread
- 2 Tbsp or more of butter
- 3 oz (85g) firm Swiss cheese in a piece, cut into very thin slices
- Freshly ground pepper-2 to 3 turns of the pepper mill
- 2 quarts (2 L) or so simmering onion soup
- 4 to 5 Tbsp of Cognac (optional)
- 1 1/4 cups (3 dL) lightly packed, coarsely grated mixed Swiss cheese
- 2 egg yolks, beaten with 4 to 5 Tbsp Port or Madeira wine (optional).
Beef in Beer
By Gibby
Featured in Food Network Magazine
- 2 tablespoons beef drippings or butter, more as needed
- 1 tablespoon olive oil
- 3 pounds sirloin tip, cut into fat fingers
- 3 onions, sliced
- 4 cloves garlic, chopped
- Salt and pepper
- 2 tablespoons flour
- 1 tablespoon brown sugar
- 1-1/2 cup beef stock
- 2 cups beer
- 1 tablespoon red wine vinegar
Sweet and Sour Pork Stir-fry
By Gibby
Try this make-at-home version of a Chinese favorite
- 8 oz. Lo Mien noodles
- 1 lb. pork tenderloin, cut into small pieces
- 2 1/2 tbsp. balsamic vinegar
- 2 tsp. reduced-sodium soy sauce
- 1 tbsp. cornstarch
- 3 tbsp. ketchup
- 3 tbsp. granulated sugar
- 1/3 cup water
- 3 tbsp. olive oil
- 3 garlic cloves, minced
- 2 medium carrots, thinly sliced on the diagonal
- 3 green onions, cut into 1/2-inch pieces, on the diagonal, including the greens
- 3 cup snow peas
Lobster Pasta with Herbed Creamy Sauce
By Gibby
This is my version of this traditional Lobster Pasta recipe
- 3/4 lb lobster meat from cooked lobster and tomalley
- 3/4 lb large shrimp cut into bit size pieces
- 3 tablespoons olive oil
- 3 anchovies
- 2 cloves crushed garlic
- 3 tbsp diced onion
- 1 tsp of hot chili pepper
- 2 tablespoons white wine vinegar
- 2 fresh tarragon sprigs
- 2 fresh thyme sprigs
- 2 fresh Italian parsley sprigs
- 1 15 oz can of Italian plum tomatoes, chopped with juicce
- 1 cup low fat Greek yogurt
- 1/2 cup of low fat plain cream cheese
- 1 1/2 pounds fettuccine or linguine
Squid Cut into Fat Pieces and Grilled
By Gibby
This is a great summer fish salad full of brilliant Thai flavors
- 6 tablespoons honey
- 3 tablespoons red chile paste, such as sambal
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- Juice of 1/2 lime
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- 2 pounds squid bodies and tentacles, cleaned
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Juice of 1 lime
- Fresh mint leaves, for serving
The Better Butter Chicken
By Gibby
Fragrant Indian butter chicken
- Tandoori Chicken
- 10 large boneless, skinless chicken thighs (about 21/4 lbs / 1.1 kg)
- 1/2 cup bottled Tandoori marinade (see Tip)
- Butter Chicken Sauce
- 2 tablespoons butter
- 1 1/2 cups chopped onions
- 1 tablespoon minced garlic
- 1 1/2 tablespoons grated gingerroot
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 can (28 oz/798 mL) diced tomatoes, drained
- 1 1/2 cups reduced-sodium chicken broth
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup light sour cream (not fat-free)
- 1 tablespoon minced fresh cilantro
- 1 tablespoon cashew/almond butter (Tip)
- Hot cooked basmati rice (optional)