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Recipes
Pasta Jambalaya with (Creole Sauce base)
By Gibby
These 2 recipes go together
- Pasta Sauce:
- 1 tablespoon corn oil
- 2 ounces andouille sausage
- 2 ounces chicken breast meat
- 1 tablespoon diced tasso
- 1/4 small red onion, in strips
- 1/2 small bell pepper, in strips
- 2 teaspoons minced garlic
- 1/4 cup butter
- 3/4 cup Creole sauce (below)
- 8 ounces spiral pasta, cooked
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded smoked gouda
- Green onion slivers and crushed red pepper for garnish
- Semolina's Creole sauce:
- 1/4 cup butter
- 1/2 cup diced yellow onion
- 1 cup diced bell pepper
- 1/2 cup diced celery
- 1 tablespoon minced parsley
- 2 tablespoons garlic, minced
- 1/2 teaspoon basil leaves
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 3 medium bay leaves
- 1 teaspoon sugar
- 1/4 cup chopped green onion
- 3 cups whole tomatoes with juice, diced
- 2 cups tomato puree
- 3 cups shrimp or chicken stock
- 2 teaspoons Crystal hot sauce
Brusssels Sprout with Bacon
By Gibby
Recipe for those nights when Mary makes me try new things
- 1 1/2 pounds Brussels sprouts, trimmed, larger spouts cut in half
- 3 slices think bacon, chopped
- 1 tablespoon extra-virgin olive oil
- 2 shallots, sliced
- 1 tbsp of balsamic vinegar
- 1/2 tsp hot chili flakes.
- Salt and pepper, to taste
- 1 cup chicken broth
Spicy Shrimp Pasta
By Gibby
Adapted from Cooking for Friends
- 1 box (8 oz.) uncooked vermicelli
- 2 tbsp. olive oil
- 1 tsp. ground ginger
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 3 cups sliced shiitake mushrooms
- 2 bell peppers, any color, cut into thin strips
- 12 oz. shrimp, peeled and deveined
- 2 tbsp. reduced-sodium soy sauce
- 2 tsp. lime zest
- 2 tbsp. lime juice, preferably fresh
- 2 tsp. sesame oil
Blackened Tilapia with Radish and Cucumber Salsa
By Gibby
Weight Watchers Recipe - 4 points
- 1 spray(s) cooking spray, (5 one-second sprays per serving)
- 1 1/2 pound(s) uncooked farm raised tilapia
- 3 Tbsp Chef Paul Prudhomme's Magic Seasoning Blends Blackened redfish magic, or other brand, or to taste
- 5 medium fresh radish(es), red
- 1 medium cucumber(s), chopped
- 1/2 medium sweet red pepper(s), chopped
- 3 medium uncooked scallion(s), sliced
- 1 Tbsp cilantro, chopped
- 2 Tbsp fresh lime juice
- 1 tsp olive oil
- 1/8 tsp table salt
- 1/8 tsp black pepper
Rib-Eye Spanish Spice Rubbed with Sherry Vinegar Steak Sauce
By Gibby
Another Bobby Flay Recipe
- For the sherry vinegar steak sauce:
- 2 grilled red bell peppers, peeled, seeded and chopped
- 1/2 teaspoon 1/4 cup aged sherry vinegar
- 3 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish, drained
- 2 tablespoons honey
- 1 tablespoon molasses
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the Spanish spice rub:
- 3 tablespoons Spanish paprika
- 1 tablespoon ancho chili powder
- 1 tablespoon mustard seeds, ground
- 1 tablespoon fennel seeds, ground
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- For the rib-eye:
- 4 (12-ounce) boneless rib-eye or NY Strip or filet mignon
- Olive oil
- Salt and freshly ground black pepper
Spicy Plum Chicken Thighs
By Gibby
From Show "Hot Off Grill" with Bobby Flay
- Plum Sauce:
- 8 chicken thighs, skin on, bone in
- Plum Sauce
- Salt and freshly ground pepper
- 2 tablespoons peanut oil
- 1 small onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 tablespoon fresh ginger, coarsely chopped
- 1 Thai chile, coarsely chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 pounds red or purple plums, pitted and coarsely chopped
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon granulated sugar
Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce
By Gibby
The yellow pepper mole may have lots of ingredients, but the result is a delightfully complex sauce
- 1/4 cup plus 2 tablespoons canola oil
- 2 (6-inch) yellow corn tortillas, coarsely chopped
- 1/4 cup raw pumpkin seeds
- 1 medium red onion, chopped
- 4 cloves garlic, chopped
- 4 cups low-sodium chicken broth
- 3 yellow bell peppers, roasted, peeled, seeded, and chopped
- 1 ripe mango, peeled, pitted, and chopped
- 2 tomatillos, husked, scrubbed, and chopped
- 3 tablespoons golden raisins
- 4 (10- to 12-ounce) center-cut bone-in pork chops
- Kosher salt and freshly ground white pepper
- 1/2 ounce white chocolate, chopped
- 1 tablespoon honey
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
Pasta in Skillet with Mushrooms, Pancetta, and Wilted Greens
By Gibby
This easy one-pot pasta dish is filled with browned bits of pancetta, earthy Shiitake mushrooms and wilted greens, ...
- 1/2 tablespoon extra-virgin olive oil, plus more for drizzling
- 1/4 pound pancetta, diced
- 2 cups sliced shiitake mushrooms, woody stems trimmed
- 1 medium shallot, thinly sliced (about 1/3 cup)
- 1/2 serrano chile pepper, stemmed and minced
- 5 cups homemade or store-bought low-sodium chicken stock or vegetable stock
- 1 pound dried fusilli or other short, twisted pasta
- Kosher salt and freshly ground black pepper
- 1 bunch greens, such as dandelion, mustard, or kale, stems trimmed and leaves cut into 2-inch pieces (about 4 cups)
- 2 tablespoons fresh juice from 1 lemon
- Parmesan, for grating
Salmon with Maple Syrup
By Gibby
Serves 2 pounds of fresh Atlantic or other good quality Salmon (Cohoo, Spring/Chinook)
- 2 lbs of Atlantic Salmon
- 1/2 cup Maple Syrup
- 4 tbs Soy Sauce
- 1/2 tsp Garlic Salt
- 1/4 tsp fresh ground pepper
- Aluminium foil and Pam.
Scallops Basil Seared over Pasta
By Gibby
"This dish is so easy to make, but tastes like you slaved away in the kitchen
- 1 (16 ounce) package farfalle (bow tie) pasta
- 24 scallops, rinsed and drained
- 3/4 cup olive oil
- 1/4 cup lemon juice
- 1 1/2 teaspoons dried minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons dried basil
- 9 tablespoons whipped butter