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Recipes
Lobster fra Diavlo with Buccatini
By mahto
Add bucatini to a large pot of boiling, salted water
- 1/4 pound buccatini
- Salt
- 2 ounces extra-virgin olive oil
- 2 garlic cloves, crushed
- 1 shallot, crushed
- 1 1/4 pound lobster
- 1 cup vine-ripened cherry tomatoes, grape tomatoes, and golden pear tomatoes
- 3/4 cup white wine
- 2 tomatoes from (28-ounce) can whole tomatoes (recommended: San Marzano)
- Salt and freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1 sprig fresh thyme
- 1/2 to 1 teaspoon red pepper flakes
- 2 or 3 sprigs fresh Italian parsley, leaves coarsely chopped
- 10 fresh basil leaves
Little Quinoa Patties
By mahto
Makes 12 little patties Combine the quinoa, eggs, and salt in a medium bowl
- 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
- 4 large eggs, beaten
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup/.5 oz /15 g finely chopped fresh chives
- 1 yellow or white onion, finely chopped
- 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
- 3 cloves garlic, finely chopped
- 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
- Water, if needed
- 1 tablespoon extra-virgin olive oil or clarified butter
Green Curry Chicken
By mahto
In a food processor, combine all the ingredients and pulse to a paste
- curry paste
- 4 stalks of fresh lemongrass, bottom 4 inches thinly sliced
- 6 jalapeños, seeded and coarsely chopped
- 3 garlic cloves, smashed
- One 2-inch piece of peeled fresh ginger, thinly sliced
- 2 shallots, thinly sliced
- 1/4 cup chopped cilantro
- 1 teaspoon minced lime zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon Thai fish sauce
- 1 tablespoon fresh lime juice
- curry
- 3 tablespoons peanut oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
- 1/2 pound shiitake mushrooms, stemmed, caps quartered
- One 14-ounce can coconut milk
- 2 cups chicken stock or low-sodium broth
- 8 lime leaves or one-inch-wide strips of lime zest
- 1 tablespoon brined green peppercorns, drained
- 2 tablespoons Thai fish sauce
- 1 cup chopped cilantro
- 1/2 cup shredded basil
- Steamed rice and lime wedges, for serving
Eggplant Grilled Cheese Sandwich
By mahto
In a large bowl mix together the vegetable oil, garlic, salt and pepper
- 1/2 pound Japanese eggplant, cut into 1/2-inch planks
- 1/4 cup vegetable oil, plus extra for brushing
- 1 clove garlic, minced
- 1/2 teaspoon kosher or sea salt, or to taste
- Fresh cracked black pepper, to taste
- 8 slices bread
- 6 ounces aged cheddar, sliced
- Pickles, mustard, thinly sliced onions, balsamic vinegar, tomatoes (optional condiments)
Pasta with broccoli, olives and pistachios
By mahto
Bring a large pot of generously salted water to a boil
- Salt
- 1 1/2 pounds broccoli
- 2 cloves garlic
- 2 anchovy fillets, drained and blotted dry if oil-packed, rinsed and cleaned if salt-packed
- 2 tablespoons capers, preferably salt-packed, rinsed and drained
- 1/2 cup pitted black olives, preferably Gaeta, taggiasche or kalamata (3 ounces)
- 1/3 cup shelled unsalted pistachios (1 1/2 ounces)
- 6 tablespoons very fruity extra virgin olive oil
- 1 small piece dried chile, about an inch long
- 1 pound pasta, preferably penne, orecchiette or rigatoni
- 6 rounded tablespoons grated pecorino Romano cheese
Black Bean Hummus
By mahto
Drain and rinse black beans if using canned
- 3 cups cooked black beans (about 2 cans, drained and rinsed)
- 1 small onion, diced
- 1/2 green pepper, diced
- 3 cloves garlic, minced
- 2 T ground cumin
- 1 1/2 t olive oil
- 2 T chopped fresh cilantro
- 1/4 c vegetable broth
Cranberry-Orange Creme Brulee
By mahto
Prepare the cranberry compote
- Cranberry Compote:
- 2 cups fresh or frozen cranberries
- 1 orange, zested and juiced(divided)
- 1 tablespoon sugar
- 1/2 cup water
- Custard:
- 1 cup skim milk
- 1 cup half and half
- 4 whole eggs
- 1/4 cup sugar
- Sugar crust:
- 4 teaspoons sugar
Creamed Spinach
By mahto
In a sauté pan at medium high heat add the butter
- 2 pounds fresh spinach (washed well and large stems removed)
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 1/2 cup heavy whipping cream
Tequila-Mustard-Glazed Chicken
By mahto
In a large bowl, combine the tequila, brown sugar, olive oil, garlic, oregano and salt
- 1/2 cup tequila
- 1/2 cup light brown sugar
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, chopped
- 1 tablespoon chopped oregano
- 1 tablespoon kosher salt
- 3 pounds skinless, boneless chicken thighs,
- 4 large egg yolks
- 1/4 cup water
- 1/4 cup malt vinegar
- 1/4 cup honey
- 1/4 cup tequila
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon dry mustard
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon chile powder
- 1 teaspoon finely grated lime zest
- Salt
Linguine alle Vongole
By mahto
Heat up a pot of water and cook the linguine per the packaging instructions
- 1/2 cup white wine
- 6 oz linguine
- 1 1/2 lbs clams (scrubbed, cleaned, and rinsed)
- 1/4 cup store-bought clam juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic (finely chopped)
- Some finely chopped parsley leaves
- Salt to taste (optional)