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Recipes
Prawn Stew - Bahia-style Moqueca
By Gibby
A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine Recipe f
- 50 g large, raw, peeled prawns
- 75 ml lime juice
- 3 garlic cloves, finely chopped
- 3 tbsp coconut oil
- 4 spring onions, chopped
- 1 onion, sliced into half moons
- 1 red pepper, thinly sliced
- 1 tsp chilli flakes
- 2 tsp paprika
- 3 plum tomatoes, deseeded and chopped
- 400 ml coconut milk
- 2 tbsp chopped coriander
- steamed rice, to serve
Jalapeno Aioli 2
By Gibby
Serve as a dipping sauce with fried seafood
- 1 cup mayonnaise
- 1 to 2 canned chipotle chile in adobo
- 1 garlic clove, coarsely chopped
- 1/2 lemon, juiced
- 1 tablespoon chopped flat-leaf parsley
- Pinch salt
Caramelized Onion Gravy
By Gibby
Great with double cut pork chops and Pecan Glazed Sweet Potatoes
- 2 tablespoons butter
- 3 cups thinly sliced onions
- 1 tablespoon light brown sugar
- 1 teaspoon garlic
- 1 teaspoon thyme leaves
- 2 tablespoons all-purpose flour
- 1 tablespoon cognac
- 1 cup brown chicken stock
- Salt and pepper
Salmon Baked Dijon
By Gibby
"This is a wonderful way to prepare fresh salmon fillets in the oven
- 1/4 cup butter, melted
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons honey
- 1/4 cup dry bread crumbs
- 4 teaspoons chopped fresh parsley
- 4 (4 ounce) fillets salmon
- salt and pepper to taste
- 1 lemon, for garnish
Portuguese Fisherman's Shrimp and Chorizo
By Gibby
Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and ren...
- 1 tbsp extra-virgin olive oil
- 8 ozs chorizo (casing removed and chopped)
- 1 starchy potatoes (peeled and chopped)
- 1 onion (medium, chopped)
- 1 carrots (peeled and chopped)
- 4 cloves garlic (chopped or thinly sliced)
- 1 holland bell peppers (or Fresno, thinly sliced)
- 2 tbsps chopped fresh thyme
- 1 bay leaf
- 1 bunch kale leaves (flat-leaf, stripped and chopped)
- grated nutmeg (Freshly)
- 15 ozs garbanzo (drained)
- 15 ozs diced tomatoes (or diced tomatoes with chiles)
- 3 cups chicken stock
- ground black pepper
- kosher salt
- 11/2 lbs medium shrimp (deveined and stemmed)
- 1 lemon
- portuguese rolls (for serving)
Olive Torillias
By Gibby
Courtesy of Lynn Crawford, one of Canada's finest chef
- Olive Tortillas
- 2 1/2 cups all purpose flour
- 1/2 cup vegetable shortening
- 2 tablespoons Kalamata black olives, pitted and finely chopped
- 1 teaspoon salt
- 1 cup warm water
Heirloom Tomato Salad with Blue Cheese
By Gibby
Great with Filet Mignon
- 1/2-inch-thick slices crusty bread
- 4 large garlic cloves, halved
- 3 tablespoonsplus 1/3 cup extra-virgin olive oil
- 1 cupcurrant or grape tomatoes or halved cherry or pear tomatoes
- 1/2 cupchopped green onions
- 10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
- 1 small red onion, sliced paper-thin
- 3 c elery stalks, sliced thin on diagonal
- 1 1/2 cupscoarsely crumbled blue cheese
Chicken "Faux" Fried and Coleslaw
By Gibby
The Podleski sisters promise that this extra-crispy seasoned coating makes this oven-fried chicken taste better tha...
- "Faux" Fried Chicken
- 1 cup corn flake crumbs
- 1 ounce (30 g) good–quality Parmesan cheese, finely grated
- 1 teaspoon paprika
- 1 teaspoon marjoram
- 1/2 teaspoon dried thyme
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup buttermilk
- 1/2 cup whole wheat flour
- 4 large chicken thighs (bone-in; remove skin)
- 4 large chicken drumsticks (remove skin)
- 2 tablespoons butter, melted
- Safflower oil or cooking spray to coat baking pan
- Light and Creamy Coleslaw Dressing
- 1/2 cup light (half the fat) mayonnaise
- 1/3 cup light (5%) sour cream
- 2 tablespoons seasoned rice vinegar (or cider vinegar)
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 tablespoons honey
- 1 teaspoon grainy Dijon mustard
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Coleslaw
- 1-lb bag coleslaw mix (green and red cabbage plus carrots; chop it up a bit so no big pieces)
- 1/2 cup chopped green onions
- 1/2 cup finely minced red bell pepper
- 1/2 cup finely minced celery
Calamari Grilled
By Gibby
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 1 1/2 pounds cleaned squid (about 3 pounds whole) tentacles separated from the bodies, rinsed and patted dry
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh oregano leaves
- 2 cloves garlic, peeled and smashed
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 8 new potatoes, cut in 1/2
- 1 small loaf focaccia bread, sliced
- Green and Nicoise olives, pitted and chopped
- Essence, recipe follows
- Chopped parsley, garnish
- Lemon wedges, garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Dry-aged Rib-eye Steak with Morels, Nugget Potatoes and Gentleman’s Butter
By Gibby
This recipe comes from Fuel Restaurant's Robert Belcham
- GENTLEMAN'S BUTTER
- 1 cup butter, room temperature
- 1 Tbsp diced (1/8 inch) shallot
- 1 Tbsp rendered bone marrow or bacon fat
- 1 Tbsp chopped parsley
- 1 tsp sliced tarragon
- 2 Tbsp smooth Dijon mustard
- 1 tsp sherry vinegar
- Pinch of salt
- 1 tsp freshly ground extra-bold Tellicherry pepper
- 1 lemon, zest of
- 1 tsp brandy
- MORELS AND POTATOES
- 3 Tbsp butter
- 6 cups fresh morels
- 2 sprigs thyme, leaves only
- 1 cup minced onion
- 2 cloves garlic, minced
- 4 cups nugget potatoes, cooked and quartered
- RIB-EYE STEAK
- 4 Tbsp canola oil
- 6 prime beef, 40-day, dry-aged rib-eye steaks, each
- 8 to 12 oz, 11/2-inches thick
- 4 cloves garlic, skin on but cracked
- 4 sprigs thyme