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Recipes
Spicy Ostrich Stew
By mahto
In a large pot on medium heat, add oil then sauté garlic one minute
- 4 cloves garlic crushed
- 2 cups peeled yam cut into 1 ″ cubes
- 3 cups fresh kale
- 1 1/2 pounds cleaned ostrich
- 1 teaspoon lemon juice
- 1 medium onion, sliced
- 2 teaspoons coriander
- 2 tablespoons red pepper flake
- 2 cups beef stock
- 1 cup whole kernel corn
- Salt and pepper to taste
Wasabi-Horseradish Aioli Potato Crusted Tuna
By mahto
Cut the tuna into 2 inch logs, 1 ½ inches wide and 1 ½ inches thick
- 6 oz Wasabi-Horseradish Aioli
- 1 lb center-cut yellowfin Tuna
- Freshly ground black pepper
- Salt to taste
- 1/4 cup water
- 1 large white potato, peeled
- 2 tbsp olive oil
The Varnish's Milk Punch(recipe originates from a 1711 British recipe)
By mahto
Notes: To make turbinado syrup, dissolve 1 pound of turbinado sugar (about 2 1/4 cups) in 3 cups hot water
- Peeled zest of 6 lemons plus 1 1/3 cups juice from a total of about 10 lemons
- 2 tablespoons superfine sugar
- 2 quarts (1/2 gallon) whole milk
- 1 3/4 cups turbinado simple syrup (see note above)
- 2 cups cognac, such as Pierre Ferrand 1840
- 1 quart demerara rum, such as El Dorado Five-Year
- Garnish: freshly grated nutmeg
Blackberry Salad
By mahto
COMBINE blackberries, lemon zest, mixed greens, dill and scallions in large bowl
- Serves 4
- 1 pint fresh blackberries
- 1 Tbsp fresh lemon zest
- 4 cups packed mixed greens
- 1 Tbsp fresh dill, finely chopped
- 1 scallion, chopped
- Juice of 1 large lemon
- 2 Tbsp red wine vinegar
- 1 Tbsp Barlean’s Flax Oil
- 2 Tbsp sesame seeds
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Donatelli's - Meat Sauce Recipe
By mahto
Brown ground beef with minced garlic and salt and pepper, to taste
- 2 pounds lean ground beef
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper
- 1/8 cup vegetable oil
- 1/4 cup diced onions
- 1 (29-ounce) can tomato puree
- 2 (12-ounce) cans tomato paste
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon beef base
- 1 tablespoon chicken base
- 1/2 cup grated Parmesan
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon chopped parsley leaves
Slow-Cooker Pork Tacos
By mahto
Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water
- 3 whole ancho chiles
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, for garnish
Mom's Nova Scotia Seafood Chowder
By mahto
Fill a large pot halfway with lightly salted water; bring to a boil
- 2 large onions, diced
- 3 carrots, sliced
- 7 potatoes, cubed
- 1 pound salmon, cut into chunks
- 1 pound cod, cut into chunks
- 1 pound scallops
- 1 pound shrimp, peeled and deveined
- 6 ounces cooked lobster meat, shredded
- 2 (6.5 ounce) cans chopped clams,
- drained
- 4 1/4 cups heavy whipping cream
- 2 cups half-and-half
- 1 1/2 cups butter, cut into chunks
- salt and ground black pepper to taste
Grilled Cheese Sandwich
By mahto
1. STIR together the mayonnaise and adobo sauce in a small bowl
- SERVINGS: 4
- 1 Tbsp light omega-3-enriched mayonnaise
- 1 Tbsp adobo sauce from canned chipotle chiles
- 8 slices light extra-fiber whole wheat bread (40-45 calories each)
- 4 thin slices red onion
- 1/4 c cilantro
- 1 1/2 c (6 oz) shredded reduced-fat extra-sharp Cheddar cheese
Grilled Brussels Sprouts
By mahto
*Cook's Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size ...
- 1 pound Brussels sprouts, as uniform in size as possible*
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Maple-Pumpkin Custards with Crystallized Ginger
By mahto
If you can find it, use Grade B dark amber syrup to get the best maple flavor
- 1 1/2 cups 1% milk
- 4 large eggs
- 3/4 cup maple syrup (see Ingredient note)
- 3/4 cup canned unseasoned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoons whipped cream
- 1/4 cup chopped crystallized ginger
- Ingredient Note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.