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Recipes
Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou
By mahto
by The Bon Appétit Test Kitchen
- 1/3 cup (packed) fresh basil leaves
- 1/2 small garlic clove
- 6 tablespoons extra-virgin olive oil
- 4 large eggs
- 2 1/2-inch-thick slices brioche or egg bread, toasted
- Parmesan cheese shavings
Grilled Marinated Shrimp
By mahto
In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and...
- 1 cup olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
- 2 tablespoons hot pepper sauce
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds large shrimp, peeled and deveined with tails attached
- skewers
chipotle chile in adobo
By mahto
Rinse the chipotle chiles and drain
- 1/2 pound dried chipotle chiles moritas, about 90, or for the mecos, about 45
- 1 ounce ancho chiles, about 2 or 3 chiles, rinsed, stemmed and seeded
- 4 roma tomatoes, about 1 pound
- 1 1/2 cup ancho chile and tomato cooking liquid, (see below)
- 1 cup olive oil
- 3 medium carrots, peeled and sliced, about 2 1/2 cups
- 1 white onion, halved and sliced, about 3 cups
- 6 garlic cloves, thickly sliceds
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 3/4 cup dark brown sugar, or piloncillo grated
- 1 tablespoon kosher or sea salt, or more to taste
- 3/4 cup white distilled vinegar
- 3/4 cup rice vinegar
Mexican Grilled Shrimp Caesar Salad
By mahto
Heat oven to 350° F. Spread the pepitas on a rimmed baking sheet and toast in oven, tossing once, until fragrant, ...
- 1/4 cup pepitas (hulled pumpkin seeds)
- 1 1/2 pounds peeled and deveined large shrimp
- 1/4 to 1/2 teaspoon cayenne pepper
- 5 tablespoons olive oil
- kosher salt and black pepper
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 jalapeño pepper, finely chopped
- 1 clove garlic, finely chopped
- 1 small head romaine lettuce, leaves torn (6 cups)
- 1/2 small jicama or 1 Granny Smith apple, peeled and cut into matchsticks
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled Cotija, queso fresco, or Feta (2 ounces)
Japanese Sweet Corn Stew
By mahto
Cut vegetables and meat into bite-size pieces
- 1 box stew mix
- 8-9 oz. chicken or pork
- 1 1/2 onions
- 1 carrot
- 2 potatoes
- 3/4 cup frozen yellow corn
- 4 cups water
- 1 cup milk
Golden Fragrant Clams
By mahto
1. Clean and scrub the shell of the clams thoroughly
- Seasoning Sauce:
- 1 1/2 lbs Manila clams
- 1 teaspoon salt
- 3 tablespoons oil
- 2 sprigs of curry leaves, use only leaves
- 8-10 bird’s eye chilies, chopped or 5 Serrano chilies
- 1 tablespoon dried shrimp, soaked in water, drained and minced
- 8 shallots, lightly chopped or 1/2 a medium-sized onion
- salt to taste (optional)
- 1 tablespoon oyster sauce
- 1 teaspoon soybean paste
- 1 1/4 tablespoons curry powder
- 1 1/2 tablespoons Shaoxing wine
- 1 teaspoon sugar
Curried Chicken and Rice Soup
By mahto
Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan
- 1 bone-in chicken breast (about 1 1/2 pounds), halved
- 2 medium carrots, sliced diagonally into 2-inch pieces
- 1 bay leaf
- Kosher salt
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 large onion, very thinly sliced
- 1 teaspoon sugar
- 1 1/2 teaspoons Madras curry powder
- 1/3 cup jasmine rice
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1 lemon, cut into wedges
Italian Seafood Stew
By mahto
In a very large, enameled cast-iron casserole or Dutch oven, heat the 1/2 cup of olive oil
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 fennel bulb, cored and finely chopped
- 2 celery ribs, finely chopped
- 1 white onion, finely chopped
- 1 tablespoon dried oregano (preferably Sicilian)
- Pinch of crushed red pepper
- 1 1/2 pounds cleaned squidâbodies cut into 1/2-inch rings, tentacles halved
- 2 cups dry white wine
- One 28-ounce can tomato puree
- 2 lemonsâzest of one peeled in strips with a vegetable peeler, zest of the other finely grated
- Salt and freshly ground black pepper
- 2 cups water
- 1 cup bottled clam broth
- 12 ounces mussels, scrubbed
- 12 ounces littleneck clams, scrubbed
- 12 ounces shelled and deveined large shrimp
- 12 ounces skinless striped bass fillet, cut into 2-by-1-inch pieces
- 2 tablespoons finely chopped flat-leaf parsley
Spicy Chicken and Hominy Soup
By mahto
Cook the onion, celery, and garlic in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occas...
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 clove garlic, chopped
- 2 tablespoons olive oil
- kosher salt
- 5 cups low-sodium chicken broth
- 3 cups shredded rotisserie chicken
- 1 15-ounce can hominy, rinsed
- 1 tablespoon chipotles in adobo, chopped
- tortilla chips, for serving
- fresh salsa, for serving
Slow Cooker Pulled Pork Sandwiches with Tangy Broccoli Slaw
By mahto
Don't want to heat up your kitchen or grill? Make pulled pork in the slow cooker and compliment it with broccoli sl...
- 1 medium red onion, sliced
- 8 tablespoons cider vinegar, divided
- Kosher salt
- Black pepper, freshly ground
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 (12-ounce) package broccoli slaw, or 4 cups shredded broccoli stems
- 1 medium yellow onion, chopped
- 1/4 cup tomato paste
- 1/4 cup packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Cajun seasoning
- 1 1/2 pounds pork shoulder, trimmed and cut into 2 pieces
- 4 thick slices sandwich bread, toasted