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Recipes
Mango Habanero Hot Sauce
By mahto
In a saucepan, bring vinegar, sherry, and salt to boil
- 1 large mango, peeled and seed removed
- 1 medium red onion
- 4 -6 garlic cloves
- 10 -15 habanero peppers
- 2 tablespoons fresh ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1 tablespoon honey
- 1/2 cup cider vinegar
- 2/3 cup sherry wine
- 1 tablespoon salt, to taste if desired
Pasta with Giardiniera Sauce
By mahto
Bring a large pot of water to a boil for the pasta
- 1/4 About 1/4 cup olive oil
- 3 medium carrots, peeled, finely diced
- 3 to 4 small ribs celery from heart, finely diced
- 1 bulb fennel, cored and chopped into small dice
- 1 large fresh bay leaf
- 2 small red chili peppers, chopped
- 4 cloves garlic, chopped
- 1 red bell pepper, seeded and chopped
- 1 red onion, chopped
- Salt and pepper
- 2 tablespoons fresh thyme, finely chopped
- 3 About 3 tablespoons white wine vinegar or white balsamic vinegar
- 1/2 About 1/2 cup chicken or vegetable stock
- 1 pound tagliatelle or other wide egg pasta
- 2 About 2 cups small cauliflower florets
- 1/2 cup flat-leaf parsley, finely chopped
- Pecorino cheese, for serving
Print Snapper Crudo with Chiles and Sesame Recipe
By mahto
Makes 8 servings Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until ve...
- 2 Fresno chiles or jalapeños, seeded, chopped
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt
- 8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced
- Fresh cilantro leaves (for serving)
- Extra-virgin olive oil (for serving)
- 1 teaspoon toasted sesame seeds
- Flaky sea salt (such as Maldon)
smoke or Slow Cooker Pulled Pork with Dr Pepper
By mahto
In a heavy-bottomed pan over medium-high heat, brown the pork on all sides
- 1 small boneless, skin-off pork shoulder roast, about 2 pounds
- 1 can of Dr Pepper
- 1 teaspoon honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 2 cups store-bought or homemade Kansas City-style barbecue sauce
- 6 soft hamburger buns
Fish Balls and Clams in Green Sauce Recipe - Albondigas de Pescado
By mahto
This fish balls with green sauce recipe makes 4 servings
- 2 lbs (900 gr) monkfish or other solid white fish like cod or halibut
- 1/2 - 3/4 lb (250 - 750 gr) clams
- 2 eggs
- 2 oz (50 gr) bread crumbs
- 6 cloves of garlic
- 1 onion
- 2 Tbsp chopped parsley
- 1/4 cup (50 ml) milk
- salt and pepper to taste
- olive oil
- 2 Tbsp flour
- 5 oz (150 ml) white wine
- 1/2 tsp red pepper flakes
Louisiana Gumbo
By mahto
Serve with Real Cornbread
- 1/4 cup all-purpose flour
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 large green bell pepper, diced
- 1 stalk celery, minced
- 4 cloves garlic, minced
- 4 cups reduced-sodium chicken broth
- 1 14-ounce can whole tomatoes, drained and chopped
- 10 okra pods, trimmed and cut into 1/2-inch-long pieces (1 cup)
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 bay leaf
- 1/2 cup long-grain white rice
- 6 ounces medium shrimp, peeled and deveined
- 4 ounces boneless, skinless chicken breast, or thigh meat, trimmed and cut into 1/2-inch pieces
- 2 ounces andouille or kielbasa sausage, thinly sliced
- Salt, to taste
- Hot sauce, to taste
Five-Spice Chicken Wings
By mahto
Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a...
- 4 cloves garlic, minced
- 3 green onions, chopped
- 1 tablespoon sugar
- 1 tablespoon Chinese five-spice powder
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- salt to taste (optional)
- 16 chicken wings
- 2 limes, quartered
Easy Chicken and Ginger Soup With Rice Cakes, Chives, and Quick-Pickled Garlic
By mahto
Place chicken, roughly sliced ginger, garlic, onion, and scallion greens in a large pot
- 1 whole (4-pound) chicken, cut into 10 serving pieces, back and neck reserved (see note above)
- 1 (3-inch) knob ginger, roughly sliced, plus 1/2 cup finely julienned young ginger (see note above)
- 4 whole cloves garlic, smashed
- 1 small yellow onion, peeled and roughly chopped
- 4 scallions, pale greens and whites finely sliced, dark greens kept whole
- Kosher salt
- 4 cups roughly chopped napa cabbage
- 1 cup Korean rice cakes (dduk)
- 1/2 cup yellow, Chines, or regular chives, cut into 2-inch pieces (see note above)
- 1/4 cup picked fresh cilantro leaves and fine stems
- 1 recipe Quick-Pickled Chilies and Garlic
Hawaiian-Style Teriyaki Noodle Bowl
By mahto
Noodles: 1. Cook as directed on the package
- Chicken:
- 2 lbs of chicken
- 2 cups Teriyaki Sauce (bottled or make your own homemade sauce)
- Vegetable Sauce:
- 2 tbsp. Soy Sauce
- 1/2 C. Teriyaki Sauce
- 20 oz. can of Pineapple Chunks (reserve the juice)
- 1 tsp of fresh grated ginger
- 1 tsp of La Romanella Chopped Garlic in Olive Oil
- 2 tsp of corn starch
- Vegetables:
- Carrots, julienned
- Head of cabbage, chopped up
- Two Bell Peppers, chopped up
- Pineapple Chunks.
- 2 tbsp. of La Romanella Extra Virgin Olive Oil
- 1 lb. of La Romanella Spaghettini
- Garnish:
- Green onions, Cilantro and Sriracha
Grilled Salmon Steak with Hoisin BBQ Sauce
By mahto
Heat the oil in a small saucepan over medium heat
- 2 tablespoons canola oil, plus more for brushing on salmon
- 2 shallots, sliced
- 2 cloves garlic, chopped
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 2 tablespoons honey
- 1 tablespoon sambal oelek
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon rice vinegar
- Salt and freshly ground black pepper
- 4 (8-ounce) salmon steaks
- Cilantro leaves, for garnish