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Recipes
Salami Chips with Grainy Mustard Dip
By mahto
For the Grainy Mustard dip, in a small serving bowl stir together sour cream, mayonnaise, Dijon-style mustard, and ...
- 1/4 cup of sour cream
- 1/4 cup of mayonnaise
- 2 tablespoons of Dijon-style mustard
- 2 tablespoons of grainy mustard
- 8 ounces of thinly sliced salami
Bangkok Chili Wings
By mahto
Cut off and discard tips of chicken wings
- 12 chicken wings (about 2 1/2 pounds total)
- 1 tablespoon kosher salt
- 2 tablespoons vegetable oil
- 1 medium mango, seeded, peeled, and cut up
- 1/2 14 ounce can unsweetened light coconut milk
- 1 tablespoon Asian chili sauce (Sriracha sauce)
- 1 tablespoon lime juice
- Salt
- Mango slices (optional)
- Snipped fresh cilantro (optional)
Beer-Battered Asparagus
By mahto
Make dipping sauce: Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl
- For lemon dipping sauce
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated fresh lemon zest
- 1/4 teaspoon black pepper
- For asparagus
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon finely grated fresh lemon zest
- 1/4 teaspoon black pepper
- 1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
- 4 About 4 cups vegetable oil
- 1 lb medium asparagus, trimmed and cut into 3-inch pieces
Salmon Hash
By mahto
Mix the yogurt, mustard and dill in a small bowl
- 1/4 cup nonfat plain Greek yogurt
- 1 tablespoon dijon mustard
- 2 tablespoons chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- 3 cups frozen cubed hash browns
- Kosher salt and freshly ground pepper
- 1 red onion, thinly sliced
- 2 bell peppers (red and/or green), chopped
- 3/4 pound skinless salmon fillet, cut into 1/2-inch pieces
- 8 cups baby arugula
- Lemon wedges, for serving (optional)
Grilled Tilapia with Tomatoes and Kale
By mahto
Season both sides of tilapia with Italian Seasoning; set aside
- 1 (4-oz.) raw tilapia fillet
- 1/2 tsp. Italian Seasoning Blend (recipe below)
- Nonstick cooking spray
- 1 clove garlic, finely chopped
- 2 1/2 cups chopped fresh kale
- 1 1/2 cups cherry tomatoes, cut in half (or 2 medium tomatoes, chopped)
- 1 tsp. extra-virgin olive oil
- Italian Seasoning Blend
- 4 Tbsp. dried parsley, crushed
- 4 tsp. dried onion flakes
- 2 tsp. dried basil, crushed
- 1 tsp. ground oregano
- 1 tsp. ground thyme
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 1/4 tsp. ground black pepper
- Place all ingredients in a medium bowl; mix well.
Smoky Salmon with Miso-Dressed Vegetables
By mahto
In a saucepan, cook the miso, chicken stock, mirin, vinegar, ginger and garlic over moderate heat, whisking, until ...
- 1/4 cup white miso
- 1/4 cup chicken stock
- 3 tablespoons mirin
- 2 tablespoons unseasoned rice vinegar
- 3/4 teaspoon finely grated peeled ginger
- 1/4 teaspoon finely grated garlic
- 2 teaspoons soy sauce
- 3 tablespoons canola oil
- Four 6-ounce, skinless center-cut salmon fillets, about 1 inch thick
- Piment d'Espelette (see Note)
- Kosher salt
- 1/4 cup small hardwood chips, such as hickory or applewood
- 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 1/2 small onion, thinly sliced
- 1/2 small fennel bulbâhalved, cored and thinly sliced
- 4 medium carrots, thinly sliced on the diagonal
- 4 baby turnips or large radishes, thinly sliced
- 2 cups lightly packed baby spinach
Buckwheat, Bergamot & Blood Orange Chiffon Cake
By mahto
To make the filling: Pour the lemon juice into a medium nonreactive bowl and add the gelatin
- BLOOD ORANGE MARMALADE FILLING
- 1 T lemon juice
- 1 1/2 t powdered gelatin
- 170 g/ 1/2 cup blood orange marmalade
- 71 g/ 1/2 cup Candied Kumquats , or other citrus peel in syrup
- BUCKWHEAT CHIFFON CAKE
- 206 g/1 1/2 cups whole-grain buckwheat flour
- 1 3/4 t baking powder
- 1 t fine sea salt
- 124 g/ 1/2 cup plus 2 T superfine sugar
- 114 g/ 1/2 cup whole milk
- 65 g/3 egg yolks
- 56 g/ 1/4 cup grapeseed oil
- 37 g/2 T plus 1 t water
- 289 g/10 egg whites
- 1/4 t cream of tartar or lemon juice
- BERGAMOT SYRUP
- 114 g/ 1/2 cup water
- 100 g/ 1/2 cup sugar
- 114 g/ 1/2 cup bergamot or blood orange juice
- EARL GREY CRÈME ANGLAISE GANACHE
- 220 g/1 1/3 cups chopped bittersweet chocolate (70%), preferably Valrhona
- 6 g/2 T loose-leaf Earl Grey tea (or 4 tea bags) steeped overnight in 220 g/1 cup cold heavy cream
- 220 g/1 cup whole milk
- 86 g/4 egg yolks, at room temperature
- 42 g/3 T sugar
- Cocoa powder for dusting
Brandade with Escabeche Mediterranean
By mahto
For the escabeche: Slice the onions in thin half-moons and set aside
- Escabeche:
- 2 small red onions
- 1 clove garlic
- 1 tablespoon olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons minced fresh rosemary
- 3 tablespoons red vinegar
- Salt and freshly ground black pepper
- Brandade:
- 1 pound salt cod, cut into 1-inch pieces
- 1 pound potatoes, cut into 1-inch cubes
- 4 cups milk
- 4 cloves garlic
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon extra-virgin olive oil
- Garnish:
- Chopped fresh parsley
- Flax seed toast points (or other sourdough or sturdy bread)
Light Chipotle Tartar Sauce
By mahto
Sunset SEPTEMBER 2010
- 2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed
- 8 ounces (1 cup) plain low-fat Greek yogurt
- 1/4 cup sweet pickle relish
- 1/4 cup chopped onion
Cajun Chicken Caesar Salad
By mahto
1. Sprinkle spice and hot sauce on chicken breast, catering to your own taste, and grill chicken on skillet or gril...
- 1/2 large boneless,skinless chicken breast
- cajun spice (to taste)
- hot sauce (to taste)
- 2 cups Fresh Express American lettuce blend
- 2 tablespoons reduced fat Caesar salad dressing
- 2 tablespoons grated parmesan cheese