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Recipes
Chilaquiles Rojos (Traditional Mexican Breakfast Dish)
By mahto
Grill the quartered tomatoes, chiles, garlic and onions until they have a slightly blackened skin
- 10 ripe Roma tomatoes
- 8 serrano chiles, whole, stem removed
- 5 cloves garlic, peeled
- 1 white onion, peeled and quartered
- 4 tablespoons oil
- Salt
- Chicken base
- 6 ounces tomato puree
- 8 ounces cooked and shredded chicken
- 3 ounces chopped fresh cilantro
- 6 ounces tortilla chips, strips or squares are best
- 6 ounces sour cream
- 1 onion, sliced into rings
- 12 ounces crumbled queso fresco cheese or panela cheese
- Cilantro sprigs, for garnish
- Prepared guacamole
- Prepared refried black beans
- Prepared pico de gallo salsa
Crispy Buffalo Style Catfish
By mahto
Combine cornmeal, flour, ground chili powder, cayenne to taste, garlic powder, salt, and pepper on a shallow dish
- 1 cup
- cornmeal
- 1 tablespoon
- flour
- 1 teaspoon
- ground
- chili powder
- cayenne, to taste
- 1/4 teaspoon
- garlic powder
- 1/2 teaspoon
- salt
- 1/4 teaspoon
- black pepper
- 4 4
- catfish fillets
- 1 large
- egg, lightly beaten
- 1 teaspoon
- vegetable oil
- 2 tablespoons
- butter, divided
- 5 tablespoons
- hot pepper sauce
- 1 clove
- garlic, minced
- 1 teaspoon
- minced
- onion
- celery rib
- good
- blue cheese dressing
Creole Shrimp with Garlic and Lemon
By mahto
In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper
- 1 pound large shrimp, shelled and deveined
- 1 1/2 tablespoons minced garlic
- 1 tablespoon Creole seasoning
- 1 red bell pepper, finely chopped
- 2 tablespoons vegetable oil
- Juice of 2 lemons
- 1/4 cup chopped parsley
Hickory Smoked Chicken Wings with Jerk Sauce and Lime
By mahto
Special equipment: a smoker and hickory wood For the marinade: Whisk together the vinegar, curry powder, fish sauc...
- Marinade:
- 1/2 cup apple cider vinegar
- 2 tablespoons Jamaican yellow curry powder
- 2 tablespoons Thai fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon palm sugar
- 1 teaspoon dried Thai chilies, ground
- 1 tablespoon cilantro, roughly chopped, plus more for garnish
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon chopped lemongrass
- 1 tablespoon coriander seeds
- 1/2 tablespoon granulated sugar
- 4 pieces star anise
- 2 cloves garlic, crushed
- 2 kaffir lime leaves, chopped
- 30 jumbo chicken wings
- Jerk Sauce:
- 1/2 cup lime juice
- 1/2 cup ground black pepper
- 1/2 cup cafe black pepper
- 1 1/2 tablespoons Jamaican yellow curry powder
- 1/2 tablespoon Thai fish sauce
- Kosher salt
- 1 gallon soy oil
- Lime halves, for serving
Argentinean Swordfish Recipe
By mahto
To prepare the sauce, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingred...
- Chimichurri:
- 1 1/4 cups ev olive oil
- 6 tbsp red wine vinegar
- 1 lg orange zested
- 1 lg lemon zested
- 1/2 cup OJ
- 1/4 cup lemon juice
- 2 tbsp minced garlic
- 2 tbsp minced shallots
- 1 cup chopped fresh flat Italian parsley
- 1/2 cup packed, chopped fresh basil
- 2 tbsp chopped fresh oregano leaves
- 2 lg jalapenos, stemmed, seeds and ribs removed, minced
- 1 tsp black pepper
- 1 tsp sugar
- 1/8 tsp cayenne pepper
- Swordfish:
- 2 lg sweet potatoes, peeled and sliced into 1/2" rounds
- EV Olive Oil
- Kosher salt and pepper
- 2 lg red bell peppers, cut julienne
- 2 lg cloves garlic, sliced thin
- 1/2 cup toasted pine nuts
- 1 tbsp chopped fresh basil
- 1 tsp chopped fresh oregano
- 4 swordfish steaks, 1" thick
- Garnish: orange zest, very thinly sliced jalapeno, 4 thin orange slices
- warmed sourdough bagettte slices
Black-Eyed Pea Stew with Sausage
By mahto
In a large enameled cast-iron casserole, heat the oil until shimmering
- 3 tablespoons vegetable oil
- 1 1/4 pounds hot Italian sausages (about 8 links), pricked with a fork
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced
- One 14-ounce can Italian tomatoes, drained and chopped
- 2 cups dried black-eyed peas, picked over and rinsed
- 4 cups low-sodium chicken broth
- 3 cups water
- Salt and freshly ground pepper
- 1/4 cup chopped cilantro, plus leaves for garnish
Beer-Braised Turkey Tacos
By mahto
In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil
- 2 tablespoons extra-virgin olive oil
- Two 1-pound bone-in turkey thighs or drumsticks, skin and fat removed
- Salt and freshly ground pepper
- 4 large garlic cloves, thinly sliced
- 1 medium white onion, cut into 1-inch dice, plus minced white onion, for serving
- 1 large oregano sprig
- 1 large jalapeñoâstemmed, seeded and sliced crosswise 1/4 inch thick
- 1 medium tomato, coarsely chopped
- 1 ancho chileâstemmed, seeded and coarsely chopped or torn
- One 2-inch cinnamon stick
- One 12-ounce bottle Mexican dark beer, such as Modelo Negro
- 1 cup water
- 12 corn tortillas
- 2 tablespoons toasted sesame seeds and cilantro sprigs, for serving
Slow-Cooker Sour Cream Cheesecake
By mahto
In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a p...
- 3/4 cup graham cracker crumbs
- 2 1/2 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon
- 2/3 cup plus 1 tablespoon sugar
- Salt
- 12 ounces cream cheese, at room temperature
- 1 tablespoon all-purpose flour
- 2 large eggs
- 1 teaspoon pure almond extract
- 1 cup sour cream
Smoky Quinoa and Bacon Salad
By mahto
Combine the quinoa, water and salt in a medium saucepan
- 1 cup uncooked quinoa
- 2 cups water
- Pinch of kosher or sea salt
- 8 pieces of bacon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon spicy brown mustard
- 1 teaspoon brown sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon kosher or sea salt
- Fresh cracked black pepper, to taste
- 1/4 medium red onion, thinly sliced
- 1/4 cup chopped Italian parsley
Sweet Potato Kugel
By mahto
1. Preheat the oven to 350°F
- Nonstick spray, for greasing
- Sweet potatoes 4 medium | 1,130 grams | 2 1/2 pounds
- Red onion 1 medium | 225 grams | 1/2 pound
- Extra virgin olive oil 50 grams | 1/4 cup
- Kosher salt 2 1/2 teaspoons
- Freshly ground black pepper, to taste 1/4 to 1/2 teaspoon
- Baking powder 1/2 teaspoon
- Baking soda 1/4 teaspoon
- Eggs 420 grams | 7 extra-large
- 1 cup of Nosh GF flour (1/2 cup brown, 1/4 each of white and tapioca)
- Green onions, chopped, for garnish 1 to 2 green onions
- Makes one 9-inch square kugel, or 8 to 10 ramekin-size kugels