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Recipes
Rib Eyes with Goat Cheese Meyer Lemon Honey Mustard and Watercress.
By Gibby
Bobby Flay does it again.
- 4 (1 1/2-inch thick) bone-in rib eye steaks, excess fat trimmed
- 1/2 cup clover honey
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 Meyer lemons, juiced
- 1 (11-ounce) log soft goat cheese, from Napa if possible, slightly softened
- 1/4 cup (total) finely chopped fresh thyme, parsley, chervil
- 2 tablespoons California olive oil, plus more for garnish
- Salt and freshly ground black pepper
- Canola oil
- 1 bunch watercress
- 2 Meyer lemons, halved and lightly grilled
Chorizo Sausage #1 (Hot)
By Gibby
This is the favourite version of this type of sausage from this company
- 5-lb coarse ground pork butt
- 1-cup cold white wine
- 8-tsp paprika
- 4-tsp salt
- 5-tsp fresh minced garlic
- 4-tsp cayenne
- 2-tsp cumin
- 2-tsp dried oregano
- 1-tsp freshly ground black pepper
Tasso Ham Recipe
By Gibby
Tasso ham is made from the Butt section of the pig referred to in Canada as Picnic
- Ingredients
- 1 3/4 cups sugar-based curing mixture (such as Morton® Tender Quick®)
- 1 1/2 cups white sugar
- 1 tablespoon cayenne pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 gallon water
- 10 pounds pork butt roast
- 2 tablespoons ground mace
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 2 tablespoons honey
General Tso's Shrimp
By Gibby
Spice up you night with this delicious General Tso's Shrimp
- 1/4 cup low sodium chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 teaspoon Chinese chili paste
- 2 teaspoons sesame oil
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 2 tablespons vegetable oil
- 2 cloves minced garlic, about 2 teaspoons
- 1 teapsoon minced fresh ginger
- 6 dried red whole chilis
- 18 to 24 large shrimp, peeled and deveined
- 3 scallion greens, sliced
Green Curry Pork Tenderloin
By Gibby
Root Dawn in Denver served this grilled pork tenderloin that left patrons wanting more
- Pork and Marinade
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup fresh orange juice
- 2 tablespoons pure maple syrup
- 2 tablespoons toasted sesame oil
- 2 pork tenderloins (about 2 1/4 pounds total)
- Cumin-Spiced Pumpkin Seeds
- 1 tablespoon vegetable oil
- 3/4 cup shelled pumpkin seeds (pepitas)
- 1/2 teaspoon cumin seeds
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- Kosher salt
- Curry Sauce and Assembly
- 3 tablespoons vegetable oil, divided
- 1 small shallot, chopped
- 1 garlic clove, chopped
- 1/4 cup green Thai curry paste
- 1 teaspoon finely grated lime zest
- 1 14-ounce can unsweetened coconut milk
- 1/4 cup fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1 tablespoon (packed) light brown sugar
- Kosher salt, freshly ground pepper
Creamy PHILADELPHIA Penne Pasta with Chicken
By Gibby
Cook pasta as directed on package
- •2 cups penne pasta, uncooked
- •1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- •1 tsp. oil
- •1 red pepper, finely chopped
- •1 cup of broccoli florets (3/4" x 2")
- •1/2 cup (1/2 of 250-g tub) PHILADELPHIA ultra Light Cream Cheese Spread
- •1/2 cup milk
- •2 Tbsp. KRAFT 100% Parmesan Grated Cheese
- •2 Tbsp. sliced stuffed green olives
- •2 tsp. dried rosemary leaves or 4 tsp of fresh rosemary leaves
Cuban Pork Chops with Mojo
By Gibby
Guy does it again with this one
- 1 cup plus 1/4 cup orange juice, divided
- 1/2 cup plus 1/4 cup fresh lime juice, divided
- 1/4 cup vinegar
- 4 (1-inch-thick) bone-in pork chops
- 1 tablespoon black pepper
- 2 tablespoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 3 tablespoons canola oil
- 1/4 cup chopped red onion
- 2 cloves garlic, chopped
- 1/4 cup white wine
- 1 cup watercress, for garnish
- 1 Roma tomato, chopped, for garnish
- 1/2 avocado, sliced, for garnish
Short Ribs Chile Rubbed from Bobby Flay
By Gibby
This was another Bobby Flay item
- 3 tablespoons Mexican red chile powder
- kosher salt – 2 teaspoons ground cinnamon
- 2 teaspoons ground black pepper
- 3 lbs bone-in short ribs
- 1/4 cup canola oil
- 4 cloves garlic, peeled
- 1 medium Spanish onion, coarsely chopped
- 2 medium carrots, peeled and coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 cup dry red wine – 4 cups enriched chicken stock
- 6 sprigs fresh thyme
Chicken Tagine
By Gibby
•Heat oven to 350. Rub Chicken thighs with 2 tbsp of Moroccan spice, 2 tbsp of Asian aromatics and season with sa...
- Chicken
- 2 lbs Chicken thighs
- 2 Large carrots cut into sticks
- 1 Head of fennel julienne
- 2 White onion julienne
- 5 stalks of celery cut into sticks
- 4 tbsp Asian aromatics
- 1/2 cup dried apricots
- 1/2 cup dried dates
- 1/2 cup dried raisins
- 1 preserved lemon julienne
- 500 ml white wine
- 2.5 ltr chicken stock
- pinch of saffron
- 4 tbsp Moroccan spice
- Oil for sauteing
- Moroccan Spice
- 10 tsp Coriander Seeds
- 4 tbsp Black Peppercorns
- 4 tsp Cumin Seeds
- 4 tbsp Ground Cinnamon
- 8 tsp Ground Ginger
- 2 tsp Cayenne Pepper
- 24 Cloves
- 40 All Spice Berries
- 4 tbsp of Tumaric
Jalapeno Aioli
By Gibby
Just the stuff for Calamari or fish dishes
- 4 large jalapenos
- 4 cloves garlic, papery outer layer still attached
- Dash cayenne pepper
- 1/2 cup packed cilantro leaves
- 3 tablespoons fresh lime juice
- 1 lime, zested
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 cups mayonnaise