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Recipes
Pork Chops with Cherry Gravy
By Gibby
This is an outstanding recipe that I have played with and think is a knock out of the park
- 4 pounds boneless pork shoulder
- Salt and freshly ground pepper to taste
- 4 tablespoons canola oil
- 3 large onions, coarsely chopped
- 3 medium carrots, coarsely chopped
- 6 celery ribs, coarsely chopped
- 1/4 cup tomato paste
- 6 cups chicken stock
- 1 cup dry red wine
- 1 cup pitted fresh of dried sour cherries
- salt and pepper to taste
- dried jalapeño flakes or chilli
- Cooked Rice,couscous, quinoa
Chili, The Big
By Gibby
Janet and Greta Podliski recipe: Spicy beef chile with 2 kinds of beans
- 1 1/2 lb stewing beef cut into 1 inch thick cubes
- 1 cup chopped red bell peppers
- 1 cup chopped green bell peppers
- 1 cup chopped red onion
- 2 cloves of garlic minced
- 3 cups of low sodium low fat beef broth
- 1 1/2 cups of salsa
- 1 can (19 oz)tomatoes, undrained, cut up
- 1 1/2 tbsp chili powder
- 1-1/2 tsp cumin
- 1 1/2 tsp oregano
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1 can black beans drained and rinsed
- 1 can red kidney beans drained and rinsed
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tbsp honey
- 285 calories
- 5.7 gm fat
- 28.4 gm protein
- 5.3 gm of fiber
- 35 gm carbohydrates
Pull Pork Shoulder
By Gibby
Have tried various recipes and have come up with this personal version that has been well received by family and fr...
- Minimum 4kg bone-in shoulder of pork, skin on
- 2 onions, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 celery stick, coarsely chopped
- salt and freshly ground black pepper to taste
- 1/3 cup thyme leaves removed from stems
- 1/4 cup fennel seed
- 4 tbsp Canola Oil
- 1 bulb of garlic, top cut off exposing bulb flesh
- 6-8 fresh bay leaves
- litre of Chicken broth or stock
- Bottle of White wine
- 4 bay leaves
- 2 tbsp cider vinegar
- 2 tbsp Worcestershire sauce
- 1/4 cup tomato paste
- 1 can ( 398 mL) good tomato sauce
- 3 tbsp brown sugar
- 2 tbsp Chipotle Chili powder or flakes.
Mussel Linguine, Granddad's (Linguine con cozze di Nonno)
By Gibby
Jamie's granddad's mussel linguine is a real show stopper, packed with delicious mussels, tomato and chilli it's a ...
- extra virgin olive oil
- 2 cloves of garlic, sliced
- 1-2 pinches of crumbled dried chilli
- 1 anchovy fillet
- 12 ripe cherry tomatoes, halved
- 250 g fresh linguine
- 1 kg mussels, washed and debearded
- a small bunch of fresh parsley, chopped
- sea salt
- freshly ground black pepper
Olive Oil Poached Shrimp with Tomato Avocado Salsa
By Gibby
Courtesy of Lynn Crawford, one of Canada's finest Chefs
- Olive Oil Poached Shrimp
- 18 whole shrimp, cleaned and deveined
- 2 cups olive oil
- 3 sprigs of thyme
- 1/2 teaspoon black peppercorns
- 2 shallots, thinly sliced
- 1 clove of garlic, crushed
- 4 slices of lemon
- 3 cups baby arugula
- 1 cup radishes, thinly sliced
- 1/4 cup assorted olives, cut in slivers
- 1 cup watercress
- 1 tablespoon rice vinegar
- 3 tablespoons olive oil
- 4 ounces Queso Fresco, crumbled
- Tomato Avocado Salsa
- 8 ounces tomatillo, papery husks removed, cut into 1/4” dice
- 2 avocados, peeled, pitted and cut into 1/4” dice
- 3 scallions, finely chopped
- 1 jalapeno chile, seed and minced
- 3 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- Lime Sour Cream
- 1 cup sour cream
- 1 Juice and zest of 1 lime
- Salt and freshly ground black pepper
Local Clam Pasta
By Gibby
Charleston South Carolina Boathouse Restaurant Recipe
- 60 Breach Inlet Littleneck Clams
- 4 tbsp Olive Oil
- 3 Shallots, minced fine
- 6 cloves Garlic, minced
- 4 cups White Wine
- 1 cup Tomatoes, diced
- 1 lb Bacon, small diced (preferably applewood smoked)
- 2 lb Spinach
- 3 tbsp finely chopped Herbs, such as parsley, chives and basil
- Salt & Pepper, to taste 2 lb cooked Pasta, either linguine or fettucine 2 cups Parmesan Cheese
GREEN BEAN + BLACK QUINOA SALAD /
By Gibby
The author made this dressing with a lemon infused olive oil because she had some and she is obsessed with it, but ...
- // Dressing //
- 1/4 Cup Extra Virgin Olive Oil
- 3 Tbsp. White Balsamic
- 2 tsp. Agave Nectar / Honey
- 1 Clove Garlic
- Handful of Basil Leaves
- Pinch of Salt + Pepper
- 1/2 Cup Quinoa (black or red is pretty, but any color works)
- 1 lb. Green Beans, ends trimmed
- 2 Scallions/Green Onions
- 1/2 Cup Hazelnuts, toasted and skins removed, roughly chopped
Filet Mignon with Garlic Mustard Sauce
By Gibby
Tender filet mignon steaks are served with a tantalizing garlic mustard pan sauce enriched with shallots, wine, and...
- •4 beef tenderloin steaks (filet mignon), 1-1/2 inches thick (6 ounces each)
- •1 teaspoon Worcestershire sauce
- •1/2 teaspoon kosher salt
- •1/4 teaspoon coarsely ground black pepper
- •1 Tablespoon butter
- •1/4 cup finely chopped shallots
- •2 large cloves garlic, minced
- •1/3 cup red wine
- •1/2 cup beef broth
- •1/2 cup heavy or whipping cream
- •2 teaspoons Dijon mustard
- •Chopped chives for garnish
Gumbo, Seafood
By Gibby
Emeril delivers a classic Seafood Gumbo
- 3/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 cups finely chopped onions
- 3/4 cup finely chopped green bell peppers
- 3/4 cup finely chopped celery
- 2 tablespoons minced garlic
- One 12-ounce bottle amber beer
- 6 cups Shrimp Stock
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 1/2 pound gumbo crabs (about 2)
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 pound medium shrimp, peeled and deveined
- 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
- 1 tablespoon Emeril's Original Essence
- 2 cups shucked oysters with their liquor
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped tender green onion tops
- White Rice, for serving
Shrimp and Pasta Tapenade
By Gibby
Fabulous Shrimp Pasta from Nor'wester Steak & Seafood in Gold Beach Oregon
- TAPENADE BUTTER
- 1/4 cup coarse chopped red onion
- 10 pitted Kalamata olives
- 5 garlic cloves
- 1 tbsp balsamic vinegar
- 1 1/2 tsp dried basil
- 4 anchovie fillets
- 1 tsp of oil from anchovie fillets
- 3/4 cup unsalted butter
- 2 tbsp drained brine capers
- Kosher salt and fresh ground pepper
- PASTA
- 1 lb fettuccine
- Kosher salt
- 1 1/2 lbs of large shrimp peeled and devained
- 4 plum tomatoes, chopped
- 1/4 cup chopped flat leaf parsley
- freshly ground black pepper
- 1/4 cup finely grated Parmesan
- 6 lemon wedges