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Recipes
PB&J Smoothies
By mahto
In a blender combine yogurt, milk, banana, jelly and peanut butter
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1 banana
- 2 tablespoons grape jelly
- 2 - 3 tablespoons creamy peanut butter
Spiced Pumpkin Pie Bars
By mahto
Preheat the oven to 425°
- 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 large eggs
- One 15-ounce can pure pumpkin puree
- One 12-ounce can evaporated milk
- Baked Press-In Crust
- Crème fraîche, for serving
Bacon and Spinach-Stuffed Rib-Eye Roast
By mahto
Makes 8-10 servings For stuffing: Pulse bacon several times in a food processor to coarsely chop
- Stuffing:
- 1 pound sliced applewood-smoked bacon, cut crosswise into 1/2" pieces
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped shallots
- 3 garlic cloves, chopped
- 2 1/2 cups cooked (or three 10-ounce bags frozen, thawed) spinach, squeezed dry, finely chopped
- 1/4 cup crème fraîche or sour cream
- 2 cups coarse fresh breadcrumbs made from day-old white bread
- 1/2 cup finely chopped scallions
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon nutmeg, preferably freshly grated
- Kosher salt and freshly ground black pepper
- 2 large eggs, whisked to blend
- Roast:
- 1 5-bone standing beef rib-eye roast (1013 pounds), chine bone removed, fat trimmed to 1/4" thickness
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh thyme
Gaelic Punch
By mahto
In a heatproof bowl, muddle the lemon zest with the sugar
- Pinch of freshly grated nutmeg, for garnish
- 3/4 cup Demerara or other raw sugar
- 40 ounces boiling water
- One 750-ml bottle Irish whiskey
- Strips of zest from 6 lemons, plus 6 thin lemon slices, each studded with 4 cloves, for garnish
Clams Casino
By mahto
Heat the oil in a heavy large skillet over medium heat
- 2 tablespoons olive oil
- 2 ounces sliced pancetta or bacon, finely chopped
- 1 cup finely diced red bell pepper
- 1/3 cup chopped shallots
- 2 large garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/3 cup dry white wine
- 4 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved
Roast Steaks With Blue Cheese Crust
By mahto
Cut the roast crosswise into six thick mini-roasts
- 1 beef tenderloin or ribeye roast (about 2 1/2kg)
- Salt and freshly ground black pepper
- 170 g blue cheese at room temperature
- 4 tbsp butter (2 tbsp softened, 2 tbsp ice-cold)
- 3/4 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
- 1/4 cup fresh parsley leaves, chopped
- 1 tbsp fresh sage, chopped
- Pinch of cayenne pepper
- 2 tbsp olive oil, plus more as needed
- 1 large shallot, sliced
- 2 cups dry red wine
- Worcestershire sauce
Maine Wild Blueberry Salsa
By mahto
Bring a pot of water to a boil
- 2 medium heirloom tomatoes
- 1 cup fresh or frozen wild blueberries
- 3/4 cup chopped sweet onion
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1 jalapeno pepper, finely chopped
- 1/2 Hungarian hot pepper, finely chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped Italian flat leaf
- parsley
- salt and pepper to taste
Carnitas
By mahto
Sprinkle the pork with the seasoned salt
- 4 tablespoons seasoned salt
- 4 pounds pork butt, cut into 2-inch cubes, some but not all of the fat removed
- 1 cup water
- 1 teaspoon liquid smoke
- 1 medium onion, quartered
- 5 large garlic cloves
- Warm tortillas, for serving
Antioxidant Power Smoothies
By mahto
In a blender combine the 1 cup blueberries, the 1 cup blackberries, the yogurt, pomegranate juice, and honey
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 6 ounce carton blueberry fat-free yogurt
- 1/2 cup pomegranate juice
- 1 tablespoon honey
- Makes: 2 servings
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