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Recipes
Rub - Memphis
By Gibby
In Memphis the Rub is the most important ingredient aside from the meat
- 1/2 cup/120 mL paprika
- 1/4 cup/60 mL garlic powder
- 1/4 cup/60 mL mild chili powder (use medium or hot to kick up the heat)
- 3 tablespoons/45 mL salt
- 3 tablespoons/45 mL black pepper
- 2 tablespoons/30 mL onion powder
- 2 tablespoons/30 mL celery seeds
- 1 tablespoon/15 mL brown sugar
- 1 tablespoon/15 mL dried oregano
- 1 tablespoon/15 mL dried thyme
- 1 tablespoon/15 mL cumin
- 2 teaspoons/10 mL dry mustard
- 2 teaspoons/10 mL ground coriander
- 2 teaspoons/10 mL ground allspice
Pasta with Grilled Scallops and Garlic Paprika Cream Sauce
By Gibby
This recipe would be wonderful with shrimp or chicken in place of the scallops
- 1 lb pasta (I prefer orrechiette with
- this dish, but any pasta will work)
- Cooking Spray
- 1 lb scallops (large sea scallops grill best)
- Salt and Pepper
- 3 tbsp olive oil plus more for brushing
- 2-1/2 tbsp sweet paprika (Hungarian if possible; divided)
- 1 onion, chopped
- 8 cloves garlic, chopped (or 1-1/2 tbsp jar chopped garlic)
- 1/2 tsp crushed red pepper flakes
- 8 oz mixed mushrooms, sliced (variety your preference)
- 1/2 cup dry white wine
- 1-1/2 cups heavy cream
- 1/4 cup parsley, chopped
- 1/2 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)
Rigatoni with Shrimp and Calamari
By Gibby
Place half of shrimp in medium bowl
- •1 pound uncooked large shrimp, peeled, deveined, divided
- •14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
- •12 ounces rigatoni pasta
- •6 tablespoons extra-virgin olive oil, divided
- •3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
- •3 large garlic cloves, thinly sliced
- •1/4 teaspoon dried crushed red pepper
- •1 8-ounce bottle clam juice
- •1/3 cup frozen peas, thawed
- •4 tablespoons butter, divided
- •1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
- •3/4 cup thinly sliced fresh basil, divided
- Read More http://www.epicurious.com/recipes/food/views/Rigatoni-with-Shrimp-Calamari-and-Basil-360689#ixzz0y2ohghEt
Sirloin Roast of Christmas Past
By Gibby
Janet and Greta Podleski recipe
- 1 tsp canola oil
- 4 lbs boneless top sirloin roast, trimmed of all fat.
- 1/2 tsp salt
- 1 can low sodium, low fat beef broth undiluted
- 1/2 cup cranberry sauce with whole cranberries
- 1/2 cup ketchup
- 1 envelope of dry onion soup mix
- 2 cloves of garlic minced
- 1 tsp dry mustard
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1/4 tsp black pepper
- 507 calories
- 11.9 gm fat
- 38 gm carbohydrates
- 60.2 m protein
- 3.9 gm fibre
Lobster Pasta
By Gibby
I have taken several recipies and combined them taking what I beleive to be the best of each one
- 3 lbs of cooked whole lobster
- 4 tablespoons butter
- 3 shallots or 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 large can diced tomatoes drained (3 roma tomatoes seeded and chopped)
- 1 cup of white wine
- 2 tbsp sherry
- 2 tablespoons olive oil
- salt to taste
- ground black pepper to taste
- 1 tsp Old Bay seasoning
- 1 tsp thyme
- 1 cup low fat sour cream
- 6 oz of fresh spinach
- 1 (8 ounce) package dried spaghetti
Massaman Curry Paste
By Gibby
Bon Appitit recipe. Most of these ingredients can be found at Asian markets or in the Asian section of the supermar...
- INGREDIENTS
- 12 dried bird chiles
- 11 cloves garlic, peeled
- 3 lemongrass stalks, tough outer layers removed, thinly sliced
- 1 medium shallot, thinly sliced
- 1 1 1/2” piece peeled galangal or ginger, thinly sliced
- 1 tablespoon vegetable oil
- 6 whole cardamom pods
- 6 whole cloves
- 1 1” piece cinnamon stick
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1/2 cup cilantro root and/or stems
- 1/4 cup salted, dry-roasted peanuts
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- SPECIAL EQUIPMENT
- A spice mill or a mortar and pestle
Grilled Chicken WIngs with Chipotle Hot Sauce
By Gibby
Courtesy of my favourite Chef
- Chipotle Hot Sauce:
- 46 chicken wings
- Vegetable oil
- Salt and freshly ground pepper
- 1 1/2 cups red wine vinegar
- 3 tablespoons Dijon mustard
- 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
- 3 tablespoons honey
- 3 tablespoons vegetable oil
- Salt and freshly ground pepper
- 1 stick unsalted butter, cut into pieces
- 2 tablespoons ancho chile powder
- Blue Cheese-Yogurt Dip:
- 1 pint thick Greek yogurt
- 3/4 cup crumbled domestic blue cheese
- 2 tablespoons finely chopped red onion
- 3 tablespoons finely sliced scallions
- Salt and freshly ground pepper
Short Ribs, Braised, Balthazar
By Gibby
"This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it’s...
- 6 short rib of beef (5 to 7 pounds)
- 2 sprigs rosemary
- 6 sprigs thyme
- 1 bay leaf
- 1 stalk celery, halved
- 3 teaspoons kosher salt
- 2 teaspoons fresh coarse ground black pepper
- 3 tablespoons vegetable oil
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 medium onion, roughly chopped
- 4 shallots, peeled and sliced 1/4 inch thick
- 5 garlic cloves, peeled and halved
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1/2 cup ruby port
- 4 cups full-bodied wine, such as cabernet sauvignon
- 6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)
Chicken Parmigiana
By Gibby
Courtesy of Bobby Flay, probably the best chef in the USA
- Tomato Sauce:
- 4 boneless, skinless chicken breasts, pounded thin
- Salt and freshly ground black pepper
- 2 cups all-purpose flour, seasoned with salt and pepper
- 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
- 2 cups panko bread crumbs
- 1 cup vegetable oil or pure olive oil
- Tomato Sauce, recipe follows
- 1 pound fresh mozzarella, thinly sliced
- 1/4 cup freshly grated Parmesan
- Fresh basil or parsley leaves, for garnish
- 2 tablespoons olive oil
- 1 large Spanish onion, finely chopped
- 4 cloves garlic, smashed with some kosher salt to make a paste
- 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
- 1 (16-ounce) can crushed tomatoes
- 1 small can tomato paste
- 1 bay leaf
- 1 small bunch Italian parsley
- 1 Cubano chile pepper, chopped
- Salt and freshly ground pepper
Chicken Legs Chili and Honey
By Gibby
The chili powder used here can be found in most supermarkets and is made from a blend of spices — it is much mild...
- 2 tablespoons chili powder (not pure chile powder)
- 1 tablespoon of smoked paprika
- 1 tablespoon mild honey
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 whole chicken legs (2 lb), thighs and drumsticks separated