Gibby's profile page
Recipes
Pork Roast CIder-Brined with Potatoes and Onions
By Gibby
Bon Appitit recipe
- 1 cup (packed) light brown sugar
- 1 cup kosher salt plus more
- 8 bay leaves, divided
- 3 tablespoons coriander seeds, divided
- 1 teaspoon black peppercorns plus more freshly ground
- 1 quart unfiltered apple cider
- 1 8-bone pork loin roast (about 5 lb.), chine bone removed, rib bones frenched, tied with kitchen twine
- 6 Yukon Gold potatoes (about 2 lb.), unpeeled, quartered
- 4 medium red and/or yellow onions, halved, stem ends intact
- 5 tablespoons olive oil, divided
Mussel Risotto with Parsley Puree
By Gibby
Cook the risotto all'onda, which loosely translates to "wavy
- 24 cleaned mussels
- 1/4 cup dry white wine
- 1/2 cup packed (about 1/2 ounce) cleaned fresh Italian parsley leaves
- 2 to 2 1/4 cups no-salt vegetable stock (divided)
- 1/4 cup extra-virgin olive oil
- 1 small onion, peeled and diced fine (you will need 1/2 cup)
- 1 cup carnaroli rice
- 2 tablespoons chopped garlic
- 1/2 teaspoon hot pepper flakes
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 cup dry sherry, heated
- 1 teaspoon kosher salt, plus salt to taste (divided)
- 1/4 teaspoon fresh ground black pepper, plus pepper to taste (divided)
- Fresh Italian parsley sprigs for garnish
Chorizo Sausage
By Gibby
5 star recipe submitted by Jule song
- 2 lbs ground pork
- 3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
- 4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
- 1/4 cup boiling water
- 8 cloves garlic, minced
- 2 tablespoons dry oregano leaves
- 2 teaspoons ground cumin
- 1 teaspoon fresh ground black pepper
- 1 teaspoon dark brown sugar
- 4 tablespoons cider vinegar
- 2 tablespoons tequila
- 3 1/2 teaspoons salt
Salmon with Soya Honey & Wabassi Sauce
By Gibby
Despite many Asian ingredients in this dish, the end result only slightly reflects their presence
- For salmon
- 1/2 cupmirin (Japanese sweet rice wine)
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar (not seasoned)
- 1 tablespoon finely grated peeled fresh ginger
- 4 (6-ounce) pieces salmon fillet
- For sauces
- 2 tablespoons soy sauce
- 1/4 cup honey
- 1 tablespoon fresh lime juice
- 2 teaspoons wasabi powder
- 1 tablespoon water
- Accompaniment: lime wedges
Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo
By Gibby
Outstanding Pork tenderloin recipe created by Bobby Flay
- Guava Glaze:
- Ingredients
- 2 pork tenderloins (about 1 1/2 pounds each)
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- Guava Glaze, recipe follows
- Orange-Habanero Mojo, recipe follows
- 1 cup guava jelly, or apricot jam
- 1/4 cup Dijon mustard
- 1/4 cup freshly squeezed orange juice
- Salt and freshly ground pepper
- Orange-Habanero Mojo:
- 2 tablespoons canola oil
- 1 small red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup fresh lime juice
- 3 cups freshly squeezed orange juice
- 1/2 habanero chile, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin seeds
- Salt and freshly ground pepper
Macaroni with Garlic, Hot Pepper & Olive Oil
By Gibby
Maccheroni alla Chitarra Aglio e Olio
- 1 pound of Macaroni pasta
- 1/2 cup of extra virgin olive oil
- 2 tbs of chopped garlic
- 1 tbs of crushed red pepper flakes.
Mussels with Coconut & Lime
By Gibby
This tropical twist on the French classic moules marinières serves up briny mussels in a tangy coconut broth enhan...
- 2 tbsp extra-virgin olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 tsp peeled and grated fresh ginger
- 2 tsp minced lemongrass
- 3 tbsp fresh lime juice
- 2 cups/480 ml dry white wine
- 1 cup/240 ml unsweetened coconut milk
- 2 to 2 1/2 lb/910 g to 1.2 kg mussels, scrubbed and debearded
- 2 tbsp minced fresh flat-leaf (Italian) parsley or scallions
Spaghetti with Bolognese Sauce
By Gibby
Wonderful savory complex sauce, but very rich!
- 1 tbsp of canola oil
- 1 lb of ground turkey breast or leg meat
- 1/2 lb of hot italian sausage
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 2 tbsp of chopped garlic
- 1 28 oz can chopped roma tomatoes
- 1/2 small can of tomato paste
- 1 cup red wine
- 1 cup 1% milk
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1 tbsp basil
- 1 tbsp oregano leaves
- 1/2 tsp crushed red chilli peppers
- 1 lb of spaghetti
- 1/2 cup of mascarpone or ultra low fat cream cheese
- 1 cup chopped fresh italian parsley or 1/2 cup dried
- salt and fresh ground pepper to taste
Chicken Legs, Marinated with Red WIne
By Gibby
1. Peel the shallots and onions and dice
- 2 lbs of chicken legs
- 2 onions
- 3 carrots
- 3 shallots
- 1/4 lb of of mushrooms
- 1 bottle of red wine
- 2 bay leaves
- 1 tbsp of sugar
- 3 sprigs of thyme
- 1/4 lb of bacon
- 1 tbsp tomato paste
- 3 tbsp canola oil
- 2 garlic cloves
Chicken Livers with Pasta
By Gibby
Speghetti Con Fegatini Di Pollo is a recipe from Umberto Menghi
- 2 tbsp butter
- 2 tbsp onion, finely chopped
- 2 cloves garlic, finely chopped
- 12 oz of Chicken livers
- 4 large ripe Roma tomatoes,chopped
- 1/2 cup Marsala wine
- salt to taste
- pepper to taste
- 6 tbsp Parmesan Cheese, coarsely grated
- 2 tsp fresh parsley, finely chopped