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Recipes
Pav Bhaji
By Maverick19
Classic Mumbai street food
- 3 medium size potatoes (boil with the skins ON)
- 1-1 1/4 cups chopped cauliflower
- 1 cup chopped carrot
- 3/4 -1 cup peas
- 1/2 cup chopped french green beans
- 1 large onion, finely chopped
- 2-3 large tomatoes, finely chopped (2-2 1/2 cups finely chopped, tightly packed
- 1 med size green bell pepper
- 2 tsp ginger-garlic paste
- 1-2 green chilies, chopped
- 3-3 1/2 Tbsp pav bhaji masala
- 1/2 tsp garam masala (optional)
- 1 tsp chilly powder or 1-2 dry deseeded red chilies, freshly pounded
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 1/2 -2 cups water, or add as required
- 2-3 Tbsp amul butter, butter is also added later while serving, you can add up tp 5-6 Tbsp of butter for a richer version
- salt, to taste
- 12 pavs for serving with the bhaji
Chicken Stock II
By Maverick19
1. Place all ingredients in a large saucepan, cover and bring to boil
- 2 lbs chicken bones, skin removed (include a few chicken feet, i like 6-8 feet personally
- 4 stalks celery, roughly chopped
- 2 carrots, peeled and coarsely chopped
- 2 onions, coarsely chopped
- 1 leek, chopped
- 8 black peppercorns
- 1 sprig each fresh parsley and thyme
- 1 bay leaf
- 1 strip lemon zest
- 2 quarts water
Ligurian Olive Oil Cake
By Maverick19
My mother and my Nonni's Italian roots are from Genoa, Liguria, Italy
- 7 Tbsp unsalted butter, melted, plus more for freezing
- 1 3/4 cups all purpose flour, plus more for dusting
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup extra virgin olive oil
- 3 Tbsp whole milk, at room temperature
- 4 large eggs, at room temperature
- 1 cup sugar
- finely grated zest of 2 lemons or tangerines, or try zest of 1 lemon/1 tangerine
Beef Stock II
By Maverick19
1. Preheat the oven to 425 degrees F
- 4 1/2 lbs beef bones
- 2 onions, quartered
- 2 carrots, peeled and coarsely chopped
- 2 stalks celery, coarsely chopped
- 4 cloves garlic, crushed
- 4 quarts water
- 10 black peppercorns
- 4 sprigs parsley
- 4 bay leaves
Italian Zesty Italian Dressing
By Maverick19
Put all ingredients in a jar and shake until well mixed
- 3 Tbsp white wine vinegar (use quality vinegar)
- 1 small squirt dijon mustard
- 1/4 cup extra virgin olive oil
- 1/2 tsp onion powder
- 1/2 cloves garlic, finely minced
- 1/2 tsp each of Thyme, Basil and Oregano
- Salt and Pepper to taste
Candied Citrus Peel
By Maverick19
You can use orange, lemon, lime or grapefruit peel
- 1 cup citrus peel, cut into strips
- 1/2 cup white sugar
- 1/4 cup water
Manhattan Clam Chowder
By Maverick19
*You can also use fresh clams in this soup
- 2 slices bacon
- 1 tbsp olive oil
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 large white onion, chopped
- 1 large garlic clove, minced
- 1/2 tsp dry thyme
- 1/4 tsp celery seed
- 2 bay leaves
- 2 cups raw potatoes, diced (1 pound)
- 3 cups canned, peeled tomatoes
- 1 14oz clam juice
- 2 10 oz can clams, minced, juice reserved
- 1/2 cup green pepper, diced
- salt and pepper to taste
- tabasco or hot sauce if desired
- Fresh clams if desired
BBQ Beef in the Slow Cooker
By Maverick19
1. Place the roast in a large slow cooker
- Sauce:
- 3-5 lbs beef chuck roast
- 1 15oz can tomato sauce OR homemade tomato sauce
- 1 6oz can tomato paste
- 3 TBSP raw honey
- 2 Tbsp raw apple cider vinegar
- 2 tsp sea salt
- 1/2 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1 Tbsp liquid aminos (for Paleo) OR soy sauce
- 1 tsp liquid smoke
- 1 tsp oregano
- 1/8 tsp cayenne pepper
- fresh ground pepper, to taste
Spicy Butternut Squash Soup
By Maverick19
1. Heat the oil in a large saucepan over a low heat and add onion, garlic, ginger, turmeric and butternut squash
- 1 Tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 Tbsp finely grated fresh ginger
- 1/2 tsp ground turmeric
- 1 lb butternut squash, peeled and cut into chunks
- 3 cups chicken stock
- 1/2 cup coconut cream
- 1 Tbsp sweet chili sauce
- 1 tsp grated lemon zest
- salt and freshly ground black pepper
- 1 Tbsp shredded coconut
Ropa Vieja - Cuban Braised Shredded Beef
By Maverick19
One of my favorite Cuban dishes
- 2 lb. beef brisket with a fat cap of no more than 1/4 inch
- 5 Tbsp vegetable oil, divided 4Tbsp and 1Tbsp
- 1 white onion, sliced along the grain (top to bottom of onion)
- 1 red bell pepper, sliced same size as onion slices
- 2 anchovies, rinsed dried and minced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 1/2 tsp dry oregano
- 1/2 cup white wine
- 2 cups chicken broth/stock
- 1 small can tomato sauce
- 2 bay leaves
- 3/4 cup green olives, chopped
- 3/4 tsp white vinegar