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Recipes
Roast Chicken
By mahto
Recipe from a combination of ideas from Jonathan Waxman, Ethan Stowell, Hugh Acheson, Michael Tusk, Andrew Carmelli
- 1 cup Diamond Crystal kosher salt or 1/2 cup Morton's kosher salt
- 1 gallon cold water
- 2 heads garlic, cut horizontally in half
- 5 bay leaves
- 2 bunches thyme
- 1 lemon
- 1 (3 1/2 - 4 pound) chicken (fresh, naturally raised, antibiotic free)
- 1 tablespoon dried oregano
- 2 teaspoons dried cumin
- 1 tablespoon dried coriander
- 1 tablespoon lemon zest (from 1 1/2 medium sized lemons)
- 2 teaspoons black pepper
- 1 pound fingerling potatoes, cut in half
- 1 medium size yellow onion, about 3/4 pound, cut into large wedges
- 1 medium size poblano pepper, about 1/4 pound, cut into 1-inch chunks
- 1/3 cup green olives, pitted and quartered
- 2 sprigs fresh rosemary
- 1/3 cup olive oil oil
- 2 teaspoons Diamond Crystal salt
- 1 teaspoon black pepper
- 1 1/2 tablespoons champagne vinegar
- Trussing twine
Belly- Trimming Tropical Smoothie
By mahto
Directions HOW TO MAKE IT: Toss everything into a blender and whip until smooth
- what you'll need
- 1/2 C 1% milk
- 2 tbsp low-fat vanilla yogurt
- 1/4 C frozen orange juice concentrate
- 1/2 banana
- 1/4 C whole strawberries
- 1/2 C cubed mango
- 2 tsp vanilla whey-protein powder
- 3 ice cubes
Easy Being Green Smoothie
By mahto
In a blender combine honeydew, kiwi, coconut water and mint
- 1 1/4 cups cubed honeydew melon
- 1 kiwi, peeled and cut-up
- 2 tablespoons coconut water, chilled
- 1 teaspoon snipped fresh mint
- 1/2 cup Ice cubes
Indian Spinach-and-Chickpea Fritters
By mahto
Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl
- 1 cup chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 1/2 onion, finely chopped
- 1 cup canned chickpeas, drained, rinsed and roughly chopped
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon minced peeled ginger
- Vegetable oil, for deep-frying
- Mango chutney, for serving
Blackened Catfish
By mahto
Preheat a cast iron skillet to medium high with peanut oil
- 2 tablespoons peanut oil, for frying
- 4 catfish filets
- 1 1/2 tablespoons salt
- 1 tablespoons freshly ground black pepper
- 1 tablespoons cayenne pepper
- 1 tablespoons garlic powder
- 1 tablespoons onion powder
- 1 tablespoons thyme
- Cajun Remoulade, recipe follows
- 2 tablespoon chopped Gherkin pickles
- 2 teaspoons capers
- 1 teaspoon chopped parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Dash hot sauce
- 1/8 teaspoon cayenne pepper
- 1/2 cup mayonnaise
Oven-Fried Pork Carnitas with Guacamole and Orange Salsa
By mahto
In a large bowl, mix the tamarind concentrate with the honey, sherry vinegar and 1/4 cup of the oil
- 1/2 cup tamarind concentrate (see Note)
- 2 tablespoons honey
- 2 tablespoons sherry vinegar
- 2 1/2 cups vegetable oil, plus more for brushing
- 2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
- Salt and freshly ground pepper
- 1 medium white onion, finely chopped
- 2 garlic cloves, unpeeled
- 1 Hass avocado, pitted and peeled
- 3 tablespoons fresh lime juice
- 2 navel oranges
- 1 small red onion, thinly sliced
- 1/4 cup coarsely chopped cilantro
- 1/2 habanero chile, seeded and finely chopped
- 1 cup fresh Requeson or ricotta cheese
- 1 small plum tomato, chopped
- 1 jalapeño or serrano chile, seeded and finely chopped
- 12 flour tortillas
Whiskey-Glazed Sweet Potatoes
By mahto
Preheat the oven to 375 degrees F
- 4 large sweet potatoes (about 3 pounds)
- 1 cup pecans
- 4 tablespoons unsalted butter, plus more for the dish
- 1/2 cup agave nectar (preferably amber)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1/4 cup whiskey
- Kosher salt
- 3 crisp apples (such as McIntosh or Cortland), peeled, halved, cored and cut into 1/2-inch-thick slices
Sichuan Racks of Lamb with Cumin and Chile Peppers
By mahto
MAKE THE SPICED LAMB Preheat the oven to 400°
- Spiced Lamb
- 1/4 cup cumin seeds
- 1 tablespoon whole black peppercorns
- 2 tablespoons Sichuan peppercorns
- 4 Chinese dried red chiles
- 1 tablespoon plus 1/2 teaspoon fennel seeds
- 2 star anise pods
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- Five 3 1/2- to 4-pound frenched racks of lamb, excess fat trimmed
- 2 tablespoons canola or peanut oil, plus more for brushing
- Chinese dark soy sauce, for brushing (see Note)
- Sauce
- 2 cups veal stock or 1 cup veal demiglace mixed with 1 cup of water
- 1 tablespoon finely grated fresh ginger
- 1 garlic clove, crushed
- 1 teaspoon tobanjan (see Note)
- One 3-inch cinnamon stick
- 1 teaspoon sugar
- 1/2 teaspoon whole cloves
- 1/2 teaspoon black cardamom pods
- 1/2 teaspoon Sichuan peppercorns
- 1 Chinese dried red chile
- 1/2 star anise pod
- 1/2 teaspoon fennel seeds
- 1 tablespoon unsalted butter, cubed
- Kosher salt
- Thinly sliced scallions, thinly sliced red Fresno chiles and crispy fried shallots (see Note), for garnish
Mushroom Barley Soup
By mahto
1. PLACE rice milk and barley flour in a blender
- SERVINGS: 3
- 2 c plain rice milk
- 2 Tbsp barley flour
- 1 c cooked barley
- 1 4-oz can mushrooms, including liquid
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Pinch each: dried marjoram, sage, thyme, dill weed
Broiled Halibut with Ricotta-Pea Puree
By mahto
Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes
- 3 small carrots, quartered lengthwise
- 1 medium red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 46-ounce center-cut skinless halibut fillets (1 3/4 inches thick)
- 1/2 teaspoon smoked paprika
- 110-ounce package frozen peas
- 1/3 cup ricotta cheese
- 1 tablespoon unsalted butter