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Recipes
Vegan Crispy Stir-Fried Tofu With Broccoli
By mahto
To dry tofu, line a rimmed baking sheet with paper towels
- 1 1/2 quarts vegetable or peanut oil
- 1/2 cup plus 2 teaspoons cornstarch, divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Kosher salt
- 1/2 cup cold water
- 1/2 cup vodka
- 1 pound extra-firm tofu, cut into 1/2- by 2- by 1-inch slabs, carefully dried (see note above)
- 1 pound broccoli, cut into 1-inch florets
- 1/4 cup Xiaoshing wine or dry sherry
- 1/4 cup homemade or store-bought low-sodium vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon fermented black bean sauce
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 2 (1-inch) segments lemon peel, plus 2 teaspoons lemon juice
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon minced or grated fresh ginger
- 6 scallions, white and light green parts only, finely chopped
- 2 tablespoons toasted sesame seeds, divided
Egg Foo Young Recipe
By mahto
Crack the eggs into a bowl, beat with a fork
- 3 large eggs, at room temperature
- 2 oz bean sprouts
- 2 oz ground pork
- 4 medium-sized shrimp, peeled and cut into small pieces
- 1 scallion, cut into small rings
- 1/2 teaspoon sesame oil
- 1 teaspoon Shaoxing wine, optional
- 1 teaspoon oyster sauce
- 2 teaspoons soy sauce
- Pinch of sugar
- 3 dashes white pepper
- 3 tablespoons oil
Red Pepper & Goat Cheese Frittata
By mahto
Position rack in upper third of oven; preheat broiler
- 8 eggs
- 2 tablespoons finely chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced red bell pepper
- 1 bunch scallions, trimmed and sliced
- 1/2 cup crumbled goat cheese
Brazilian Fish Stew
By mahto
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a large ziploc bag or bowl
- 3 tablespoons lime juice
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1/2 pounds thicker Sole or other White Fish fillets, cut into chunks
- 2 tablespoons olive oil
- 1 tsp. finely chopped fresh ginger
- 1 tsp. garlic, minced
- 1 large onion chopped
- 4 large bell peppers or red bell peppers, sliced
- 1 (16 ounce) can diced tomatoes with juice
- 1 cup chicken broth
- 1 (16 ounce) can coconut milk
- 1 bunch fresh cilantro, chopped (optional)
Puchero (meat and chickpea stew)
By mahto
Heat the oil in a large pot over medium-high flame
- Oil -- 3 tablespoons
- Onion, chopped -- 1
- Garlic, minced -- 4 to 6 cloves
- Tomatoes, chopped -- 1 cup
- Water -- 6 cups
- Chicken, cut into serving pieces -- 1 (3-pound)
- Pork butt, cubed -- 1 pound
- Spanish chorizo, or other garlic sausage, cut into rounds -- 2
- Chickpeas, cooked -- 2 cups
- Potatoes or sweet potatoes, peeled and cut into chunks -- 3
- Carrots, peeled and chopped -- 3
- Cabbage, cut into wedges -- 1/2 head
- Salt and pepper
Killer Hogs BBQ Sauce Recipe
By mahto
In a large pot combine the above ingredients over medium heat
- 16 oz Tomato Sauce
- 16 oz Ketchup
- 12 oz Chili Sauce
- 1 cup Apple Cider Vinegar
- 1 cup Brown Sugar
- 1 cup Corn Syrup
- 1/2 cup Honey
- 1 TBS Worcestershire Sauce
- 1 TBS Soy Sauce
- 1/2 cup Dry Rub
- 1 TBS Hot Sauce
Longevity Noodles
By mahto
Directions: Bring a large pot of water to a boil and cook noodles for about 5 minutes or until softened
- 1 pkg.dried Hong Kong ee-fu noodles*
- 8.5 oz. chicken stock
- 3 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Hoisin Sauce
- 2 Tbsp.. cooking oil
- 3.5 oz. dried Chinese mushrooms* (soaked until softened)
- 7 oz. beansprouts (roots removed)
- 10 strings yellow chives* (optional, cut into strips)
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
Quick White Bean Stew with Swiss Chard and Tomatoes
By mahto
Bring a saucepan of water to a boil
- pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves thinly sliced
- 1/4 teaspoon crushed red pepper
- 1 cup canned tomatoes chopped
- One 16-ounce can cannellini beans drained and rinsed
- Salt
Tuna Ceviche with Avocado and Cilantro
By mahto
Line a baking sheet with plastic wrap
- 1 pound sushi-grade tuna, sliced 1/4 inch thick
- 1 small red onion, halved and thinly sliced
- 3/4 cup fresh lime juice
- 1 teaspoon freshly ground black pepper
- 1 large Hass avocado, cut into 1/3-inch dice
- 1/4 cup coarsely chopped cilantro, plus leaves for garnish
- Salt
Lasagna
By mahto
Bring a large pot of well-salted water to a boil
- Chef Anne's All-Purpose Marinara Sauce:
- Kosher salt
- 1 1/2 (16-ounce) boxes lasagna noodles
- Olive oil
- 1 pound bulk Italian sausage
- 4 cloves garlic, smashed, divided
- Crushed red pepper flakes
- 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
- 1 zucchini, cut in 1/2 lengthwise and cut on the bias
- 2 cups ricotta
- 2 cups grated Parmigiano-Reggiano, divided
- 2 eggs
- 6 to 7 basil leaves, cut into chiffonade
- 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
- 1 pound grated mozzarella
- 1/4 cup extra-virgin olive oil
- 1/4 pound pancetta, diced
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large cloves garlic, smashed and chopped
- 4 (28-ounce) cans Italian plum San Marzano tomatoes