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Recipes
Fire-Grilled Pineapple Salsa
By mahto
Be sure to wear gloves when chopping the habanero pepper
- 1 pineapple
- Olive oil (optional)
- 3 tablespoons diced red onion
- 1 tablespoon freshly squeezed lime juice (from 1 medium lime)
- 1/2 teaspoon minced habanero pepper, preferably red (to add color)
- 3 tablespoons cilantro leaves, coarsely chopped
- Salt
Beef and Cheddar Casserole
By mahto
Preheat the oven to 425 degrees F
- 1 tablespoon extra-virgin olive oil, plus more for the baking dish
- Kosher salt
- 3 cups wide egg noodles (about 5 ounces)
- 1 1/2 cups sour cream
- 1/2 cup freshly grated Parmesan
- 12 ounces ground beef
- 1 red bell pepper, seeded and chopped
- 1 bunch scallions (white and green parts), finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- One 14 1/2-ounce can petite diced tomatoes
- 2 cups grated Cheddar
Mediterranean Cauliflower Pizza
By mahto
Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper
- 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1/4 teaspoon salt
- 2 Meyer lemons or 1 large regular lemon
- 6 oil-packed sun-dried tomatoes, drained and coarsely chopped
- 1/3 cup green or black olives, pitted and sliced
- 1 large egg, lightly beaten
- 1 cup shredded part-skim mozzarella cheese
- 1/2 teaspoon dried oregano
- Freshly ground pepper to taste
- 1/4 cup slivered fresh basil
Grilled-Chicken Tacos
By mahto
In a blender, puree the tomatoes with the lime juice, water and salt
- 3 medium tomatoes, coarsely chopped
- 1/3 cup fresh lime juice
- 1 cup water
- 1 teaspoon salt
- 2 pounds skinless, boneless chicken thighs
- 2 tablespoons vegetable oil
- 1 teaspoon sweet paprika
- 1 teaspoon dried parsley
- 12 corn tortillas, warmed
- Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving
Peruvian chupe camarones
By mahto
Heat the achiote oil in a saucepan over medium heat
- 1/2 cup achiote oil
- 1 onion, chopped (I used 2 tablespoons roasted and pureed onion)
- 4 garlic cloves, chopped (I used 1 tablespoon roasted and pureed garlic)
- 1 tablespoon ají panca paste
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 6 cups shrimp or fish stock
- 1/2 cup white rice
- 1 pound medium yellow potatoes, peeled (about 6)
- 2 corn ears, cut in thick slices
- 2 pounds shrimp, peeled and cleaned
- 1 cup green peas
- 1 cup queso fresco, diced
- 1 1/2 cups evaporated milk
- Salt and pepper
- 1/3 cup vegetable oil
- 6 eggs
- Parsley sprigs to garnish
Granny Smith Apple Crisp
By mahto
Preheat the oven to 350°
- 3 pounds Granny Smith applesâpeeled, cored and thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1 stick unsalted butter, finely diced and chilled, plus 2 tablespoons
- 1 1/2 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 3/4 cup rolled oats (not quick-cooking)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- Scant 1/2 teaspoon ground cardamom
- Crème fraîche or vanilla ice cream, for serving
Sweet Potato Casserole
By mahto
Preheat the oven to 375 degrees F
- 2 1/2 pounds sweet potatoes (about 3)
- 1 orange, zested and juiced
- 1 teaspoon ground cinnamon
- 1 tablespoon honey
- 1/2 cup milk
- 1/2 cup diced dried apricots
- 1/2 cup oatmeal
- 1/4 cup firmly packed brown sugar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, cut into pea-sized pieces
- 1/2 cup chopped walnuts
Pork Cheek and Black-Eyed Pea Chili
By mahto
In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks
- 1 tablespoon ground coriander
- 1 tablespoon sweet smoked paprika
- 1 teaspoon ground cumin
- 5 pounds cleaned and trimmed pork cheeks (see Note)
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 pound slab bacon, cut into 1/2-inch dice
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 jalapeños, seeded and very finely chopped
- 2 red bell peppers, finely diced
- One 12-ounce bottle amber ale or porter
- 2 cups chicken stock or low-sodium broth
- 2 cups canned whole Italian tomatoes, crushed
- 2 canned chipotles in adobo, seeded and minced
- 1 pound dried black-eyed peas, picked over and rinsed
- 1 small cinnamon stick
- Shredded smoked cheddar cheese, cilantro leaves and crème fraîche, for serving
Low-Cal Fettuccine Alfredo
By mahto
Make the sauce: Melt the butter in a skillet over medium heat
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup low-fat (2%) milk
- Kosher salt
- 2 tablespoons Neufchtel or low-fat cream cheese
- 3/4 cup grated parmesan cheese, plus more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- Freshly ground pepper
Brazilian Feijoada
By mahto
Starting a day ahead, place the dried beans in a large bowl and cover with cold water; soak the beans overnight in ...
- Sauteed Collard Greens:
- 2 pounds dried black turtle beans, picked through and rinsed
- 1 pound salt cured beef, such as carne seca or corned beef
- 2 tablespoons extra-virgin olive oil
- 1/2 pound salt pork, cut into 1-inch cubes
- 1 medium white onion, chopped
- 4 garlic cloves, minced
- 1 serrano pepper, halved
- 2 bay leaves
- 1 pound smoked ham hocks
- 1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces
- 1 pound pork ribs, separated into individual ribs
- 1 pound beef stew meat, top round or chuck, cut into 2-inch cubes
- Hot sauce
- 2 oranges, peeled and cut in segments
- Collard Greens, recipe follows
- Cooked white rice, for serving
- 2 bunches collard or kale greens, about 2 pounds
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves
- 1 cup chicken broth
- Kosher salt and freshly ground black pepper