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Recipes
Snapper Andouille Sauce
By mahto
In a medium skillet, combine andouille, wine, Louisiana Gold Pepper Sauce, lemon juice, scallion and garlic and sim...
- 4 ounces andouille sausage, thinly sliced (1/2 cup)
- 1/2 cup dry white wine
- 3 tablespoons Louisiana Gold Pepper Sauce
- 1 tablespoon fresh lemon juice
- 1 scallion, thinly sliced
- 1 garlic clove, minced
- 1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons
- Salt and freshly ground pepper
- 2 cups white rice flour or all-purpose flour, for dredging
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/2 cup water
- Six 7-ounce red snapper fillets
- 1/2 cup vegetable oil
Andouille-and-Sweet Potato Pie with Tangy Apple Salad
By mahto
Preheat the oven to 350°
- 1 pound small sweet potatoes, pierced with a fork
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt, plus more for seasoning
- 1 stick plus 2 tablespoons unsalted butter, cubed and chilled
- 1/4 cup plus 2 tablespoons ice water
- 1 tablespoon pure olive oil
- 1/2 pound andouille sausage, cut into 1-inch pieces
- 1/2 small onion, finely chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon dried sage, crumbled
- 1 cup heavy cream
- Freshly ground pepper
- 3 large egg yolks
- Tangy Apple Salad
- 2 teaspoons cider vinegar
- Pinch of sugar
- 1/4 cup buttermilk
- 1/4 cup vegetable oil
- Salt and freshly ground black pepper
- 2 large Granny Smith apples, peeled and cut into thin matchsticks
- Two 6-ounce bunches watercress, thick stems discarded
Spicy Avocado-Cucumber Soup
By mahto
In a food processor, puree the cucumbers until smooth
- Two 12-ounce cucumberspeeled, seeded and chopped
- 2 Hass avocados, coarsely chopped
- 2 teaspoons Thai green curry paste
- 2 teaspoons sugar
- 2 teaspoons finely grated lime zest
- 1 serrano chile, seeded and chopped
- One 13-ounce can unsweetened coconut milk
- 3 tablespoons fresh lime juice
- Salt
- 1/2 cup unsweetened coconut flakes, for garnish
- 10 cilantro sprigs, for garnish
Grilled Lobster Sandwich with Charred Corn and Avocado Salsa
By mahto
Preheat a charcoal grill for direct grilling
- Charred Corn-Avocado Salsa:
- 4 par-cooked lobster tails
- Canola oil
- Salt and freshly ground black pepper
- Charred Corn and Avocado Salsa, recipe follows
- 4 soft, sesame-topped hamburger buns, toasted
- 1 red onion, peeled and sliced into 1/4-inch-thick slices
- 1 to 2 limes
- 1/2 cup mayonnaise, optional
- 8 ears corn
- 1 tablespoon kosher salt
- 1/2 cup creme fraiche
- 1/4 cup chopped fresh cilantro
- 3 ripe avocados, peeled, pitted and diced
- Juice of 2 limes
- 1 serrano chile, grilled, unpeeled and thinly sliced
- 1/2 small red onion, finely diced
- Few dashes hot sauce, such as Tabasco
- Salt and freshly ground pepper
Kale and Sausage Pasta
By mahto
1. Cook pasta according to package directions
- 1 . Cook pasta according to package directions. Set aside.
- 2 . Heat large skillet over medium heat.
- 3 . Add oil, bell pepper, and onion. Cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
- 4 . Add sausage and garlic, Season with salt and pepper if desired; cook, stirring frequently, for 5 to 7 minutes, or until sausage starts to brown.
- 5 . Add broth and kale. Cook, stirring occasionally, adding additional broth or water as needed, for 4 to 5 minutes, or until kale is soft.
- 6 . Add pasta to sausage mixture.
- 7 . Top with cheese if desired
Print Roasted Fingerlings with Preserved Lemon Recipe | Epicurious.com
By mahto
Makes 4 servings Preheat oven to 450°F
- 2 pounds fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- Kosher salt, freshly ground pepper
- 3 tablespoons thinly sliced preserved lemon peel
Grilled Thai Beef Salad
By mahto
Rinse and pat the meat dry
- 1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
- 3 tablespoons lime juice, divided
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons canola oil
- 2 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1 1/2 teaspoons minced ginger
- 1 1/4 teaspoons red curry paste or chili-garlic sauce
- 1/2 head red-leaf lettuce, torn (about 6 cups)
- 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
- 1/2 cup cilantro leaves, rinsed and dried
- 1 cup basil leaves, sliced into ribbons
Red Pepper Hummus with Toasted Pita Triangles
By mahto
Preheat oven to 400 degrees F
- 4 whole-wheat pita pockets, cut into triangles
- Cooking spray
- Garlic salt
- 1 (15-ounce) can chickpeas, drained
- 1 cup sauteed red peppers
- 1/4 cup tahini (sesame paste)
- 2 tablespoons fresh lemon juice
- 3 to 4 cloves garlic
- 1 teaspoon ground cumin
- Salt and ground black pepper
- 2 tablespoons finely chopped fresh parsley leaves
Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce
By mahto
Combine all spices in a small bowl
- Jerk Rub:
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons light brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon cayenne powder
- 2 teaspoons coarse black pepper
- 2 teaspoons dry thyme
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 8 chicken thighs
- Sliced fresh mango
- Homemade Mango Habanero Sauce, recipe follows
- Cilantro leaves, for garnish
- 1 tablespoon canola oil
- 1 small Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 ripe mangoes, peeled, pitted and coarsely chopped
- 1 habanero, chopped
- 1 cup white wine vinegar
- Salt
- Homemade Mango-Habanero Sauce:
- 1 tablespoon canola oil
- 1 small Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 ripe mangoes, peeled, pitted and coarsely chopped
- 1 habanero, chopped
- 1 cup white wine vinegar
- Salt
Tangy Teriyaki Salmon
By mahto
In a large saucepan, add the mirin, soy sauce, lime juice, and ginger
- 5 salmon filets
- 3/4 cups mirin
- 1 cup soy sauce
- 4 tablespoons lime juice
- 3 teaspoons ground ginger
- 2/3 cups green onions, chopped
- 2 tablespoons sesame seeds