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Recipes
Meatloaf - Good Eats
By Gibby
Delicious meatloaf can vary pork to beef ratio
- For the glaze:
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
World's Best Lasagna
By Gibby
It takes a little work, but it is worth it
- Ingredients
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Citrus Glazed Ham
By Gibby
AN easy glaze for that spiral or bone in precooked whole ham
- 6- to 8- lb (3- to 4- kg) precooked ham
- 3/4 cup (175 mL) marmalade, preferably orange or ginger
- 1/2 cup (125 mL) brown sugar
- 2 tbsp (30 mL) prepared yellow or Dijon mustard
- 1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme
Mussels Asian-Inspired
By Gibby
For seafood lovers this recipe is a dish with a flavor that will wake up your tastebuds
- Broth:
- 3 cups shrimp stock
- 2 Kaffir lime leaves
- 1/4 cup chopped lemon grass
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1/2 teaspoon salt
- 1 tablespoon chopped shallots
- Mussels:
- 1/2 teaspoon sesame oil
- 2 tablespoons olive oil
- 1/2 tablespoon chopped garlic
- 1/2 teaspoon red pepper flakes
- 1/2 tablespoon grated fresh ginger
- 1 tablespoon chopped scallions
- 1 pound fresh mussels, scrubbed well and beards removed
- 1 cup unsweetened coconut milk
- 1/4 cup chopped cilantro leaves
Pasta with Chorizo and Chickpeas
By Gibby
As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends sti...
- 2 small shallots, chopped
- 3/4 lb. fresh Mexican chorizo or hot Italian sausage, casings removed
- 2 Tbsp. tomato paste
- 2 Tbsp. olive oil
- 2 cups low-sodium chicken broth
- 1 15-oz. can chickpeas, rinsed
- 12 oz. small dried pasta (such as malloreddus or orecchiette)
- Kosher salt
- 2 Tbsp. chopped fresh flat-leaf parsley (optional)
- 1/2 tsp. crushed red pepper flakes
- Finely grated Parmesan and lemon zest (for serving)
Tomato-Basil Sauce
By Gibby
use with fish and calamari dishes
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 4 fresh basil leaves, hand-torn
- 1 (16-ounce) can crushed tomatoes
- Pinch sugar
- Kosher salt and freshly ground black pepper
Citrus Orange Roughy
By Gibby
In a shallow bowl combine breadcrumbs and salt
- 1/2 cup of dry breadcrumbs
- 1/2 tsp of salt
- 1/2 cup of orange juice
- 2 tbs of soya sauce
- 1 tbs of margarine
- 1 tbs of olive oil
- 1/2 tsp of lemon juice
- 4 orange roughy filets, pickerel, cod, halibut (at least 6 oz each)
Duck Confit with Spicy Pickled Raisins
By Gibby
The best part of making duck confit? All the rich fat you’re left with
- 8 skin-on, bone-in duck legs
- 4 garlic cloves, thinly sliced
- 1 teaspoon freshly ground black pepper plus more freshly cracked
- 2 tablespoons plus 1 tsp. kosher salt
- 9 sprigs thyme, divided
- 6 dried chiles de árbol, crushed, or 1 1/2 tsp. crushed red pepper flakes, divided
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 2 teaspoons brown mustard seeds
- 1 sprig rosemary
- 1 1/2 cups golden raisins
Stew-Pendous Beef Stew with Biscuits
By Gibby
A "tummy warming" beef stew with tea biscuit topping with only 399 calories per serving
- Beef Stew
- 2 pounds (908g) stewing beef (cut into 1 to 1½ inch cubes)
- 1/2 teaspoon seasoned salt
- 2 tablespoons olive oil
- 1 1/2 cups coarsely chopped yellow onions
- 1 cup chopped celery
- 2 teaspoons minced garlic
- 2 teaspoons herbs de Provence
- 2 1/2 cups (.60 L) reduced-sodium beef broth
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 1 teaspoon sugar
- 1/2 teaspoon each salt and freshly ground black pepper
- 1 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into ¾-inch pieces
- 1 large carrot, chopped
- 1 small sweet potato, peeled, cut into ¾-inch pieces
- 2 tablespoons cornstarch
- 3/4 cup frozen green peas
- 2 tablespoons chopped fresh parsley
- Whole Wheat and Cheddar Biscuits
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon cayenne pepper
- 1/4 cup butter, frozen
- 3/4 cup packed shredded light sharp (old) cheddar cheese (3 oz/85 g)
- 3/4 cup buttermilk
- 1 tablespoon honey
- 2 tablespoons butter, melted, for after baking (optional)
- 1/8 teaspoon garlic powder, for after baking (optional)
Lobster a jus
By Gibby
Recipe for making Lobster a jus to go with lobster pasta
- 3 live spiny lobsters, preferably females, about 1 ¾ lbs each
- 5 Tbs. grapeseed oil
- ½ cup thinly sliced fennel bulb
- ¼ cup thinly sliced shallots
- 2 cloves garlic, thinly sliced
- 1 star anise
- ¼ cup brandy
- 2 tablespoons tomato paste
- 1 small branch fresh tarragon, plus ½ teaspoon chopped
- Freshly ground white pepper to taste
- 3 cups lobster broth or water
- ½ tsp saffron
- Fine sea salt, to taste