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Recipes
Balsamic Chicken with Mushrooms
By Gibby
Weight Watchers - 4 Points
- 2 tsp vegetable oil
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces
- 2 cup(s) fresh mushroom(s), small, halved
- 1/4 tsp dried thyme
- 1 clove(s) (large) garlic clove(s), crushed
- 1/3 cup(s) canned chicken broth
Duck with Orange Sauce
By Gibby
Anitra all' Arancio courtesy of Umberto Menghi, one of my favourite chefs
- Duck Stock:
- 1 3lb duck
- salt to taste
- pepper to taste
- 1 tsp olive oil
- 2 tsp butter
- 1 small onion diced large
- 1 small carrot diced large
- 1 stalk of celery and celery top diced large
- 1/4 cup of white wine
- 3 cups of cold water
- 1 1/2 tbsp butter
- 1 tbsp flour
- Orange Sauce:
- 1 tsp butter
- 2 tsp brown sugar
- 1/4 cup orange juice freshly squeezed
- 1 cup duck stock
- 2 tbsp Grand Marnier
- rind of half an orange
- salt to taste
- 6 to 8 sprigs of watercress
Fresh Pasta with a Spicy Clam Sauce
By Gibby
Fresh Pasta with a Spicy Clam Sauce
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- Salt
- Crushed red pepper
- 1 tablespoon chopped garlic
- 1 cup dry white wine
- 3 cups peeled, seeded and chopped Roma tomatoes
- 3 sprigs of fresh thyme
- 2 tablespoons finely chopped fresh oregano leaves
- 3 cups clam juice
- 8 dozen littleneck clams, scrubbed
- 1 pound fresh angel hair pasta
POLLOCK FILLETS ALMONDINE
By Gibby
We tried this recipe and modified it for the barbeque
- 2 lb. pollock or other fish fillets
- 1/4 c. all purpose flour
- 1 tsp. seasoned salt
- 1 tsp. paprika
- 1/4 c. butter
- 1/2 c. sliced almonds
- 2 tbsp. lemon juice
- 5 drops hot pepper sauce
- 1 tbsp. chopped parsley
Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce
By Gibby
A quick Recipe that showcases the Filet Mignon
- The steaks:
- 1 1/2 teaspoons ground mixed peppercorns
- 2 only 6-ounce filet mignons (each about 1 inch thick)
- 1 teaspoon olive oil
- 1 1/2 tablespoons minced shallots
- 1/2 cup beef broth
- 1 tablespoon medium-dry Sherry
- 1 tablespoon chopped fresh marjoram
- 1 tablespoon balsalmic vinegar
- 1 tablespoon chilled butter, cut into four pieces
Smoked Paprika Calamari with Saffron Cream
By Gibby
Dusting the morsels of squid with Spanish smoked paprika before frying gives them a distinctive mellow flavour
- Saffron Cream
- 1 tbsp (15 mL) warm water
- 1 ⁄4 tsp (1 mL) crumbled saffron threads
- 2 ⁄3 cup (150 mL) sour cream
- 1 ⁄4 tsp (1 mL) each salt and pepper
- Paprika Calamari
- 1 lb (500 g) cleaned squid
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) smoked sweet paprika
- 1 ⁄2 tsp (2 mL) salt
- 1 ⁄4 tsp (1 mL) freshly ground
- black pepper
- 1 ⁄2 cup (125 mL) all-purpose flour
- Olive oil and vegetable oil for deep-frying
- 1 tbsp (15 mL) finely chopped parsley
- Lemon wedges to serve
Spicy Cajun Sausage and Corn Soup
By Gibby
Heat the olive oil over medium high heat in a stockpot
- 2 tablespoons of olive oil
- 1/2 pound of mild andouille or smoked sausage
- 1 extra large onion, chopped
- 1 large (1 pound 12 ounce) can of whole tomatoes, undrained
- 1/2 teaspoon of sugar
- 3 (15 ounce) cans of whole kernel corn, undrained
- 4 cups of water
- 1/4 to 1/2 teaspoon of salt, or to taste
- 5 turns of the pepper grinder, or to taste
- 1/2 teaspoon of dried basil
- 1 tablespoon of dried parsley
- 1/4 to 1/2 teaspoon of your favorite, Cajun/Creole seasoning
- Croutons, to garnish, optional
- Hot sauce at the table, optional
Calamari Grilled & Sausage-Stuffed
By Gibby
Grilled squid is a revelation to people who have only encountered it fried—the sweet meat takes nicely to the smo...
- 3/4 cup fine fresh bread crumbs
- 1/3 cup whole milk
- 3/4 teaspoon fennel seeds
- 1/2 pound ground pork
- 2 large garlic cloves, minced
- 1/4 teaspoon paprika (preferably pimentón dulce)
- 12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 1 pound total)
- 3 tablespoons extra-virgin olive oil plus additional for drizzling
- 1 tablespoon chopped flat-leaf parsley
- Accompaniment: lemon wedges
Montreal Steak Spice
By Gibby
Montreal steak seasoning combines the British love of beefsteaks with the French flair for seasoning
- 2 tablespoons paprika
- 2 tablespoons crushed black pepper
- 2 tablespoons kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon crushed coriander
- 1 tablespoon dill
- 1 tablespoon crushed red pepper flakes
Blue Cheese Dressing
By Gibby
Great with Buffalo Meatballs or wings
- 6 tbsp (90 mL) sour cream
- 3 tbsp (45 mL) crumbled blue cheese
- 3 tbsp (45 mL) each: whole milk, mayonnaise
- 1/2 tsp (2 mL) coarse kosher salt, or to taste
- 1-1/2 tsp (7 mL) red wine vinegar