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Recipes
Ching's Midnight Dan Dan Noodles
By mahto
For the noodles: Bring a large pot of water to boil over high heat
- NOODLES:
- 1 pound flat wide wheat-flour noodles (udon)
- Pinch sea salt
- 1 teaspoon toasted sesame oil
- TOPPINGS:
- 2 tablespoons peanut oil
- 1 tablespoon finely grated freshly peeled ginger root
- 3 red Fresno chiles, stemmed, seeded and finely chopped
- 2 cloves garlic, finely minced
- 9 ounces ground beef
- 1/2 cup finely diced cornichons or sweet gherkins
- 1 tablespoon Chinese sesame paste
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoshing rice wine or dry sherry
- 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
- 1 teaspoon ground Sichuan peppercorns
- Freshly ground white pepper
- GARNISH:
- 1/4 cup chili oil
- 1/4 cup toasted sesame oil
- 1/4 cup light soy sauce
- 1 tablespoon ground Sichuan peppercorns
- 3 red Fresno chiles, stemmed, seeded and finely diced
- 2 large scallions, finely chopped
- 1 small handful fresh cilantro, leaves and stems, finely chopped
- 3 to 4 cups low-sodium chicken stock, very hot
- Cook's Note: Sesame paste can be substituted with an equal amount of tahini mixed with 1 teaspoon toasted sesame oil.
Pappardelle al Ragù
By mahto
Recipe adapted from Tim Maslow, Ribelle, Brookline, MA
- Smoke Stock
- 2 (2-pound) smoked pork hocks
- 1 pound raw meat bones (pork, veal or beef)
- Vegetable scraps (from ragù prep below)
- Ragù
- 2 large stalks celery
- 2 large red onions
- 1 medium carrot
- 1 pound ground veal
- 1 pound ground pork (not lean)
- 1/2 pound ground mortadella (sweet Italian sausage can also be used)
- 3 garlic cloves, very thinly sliced
- 1 small jalapeño, stemmed, seeded and, finely chopped
- 1 cup drained and crushed whole canned San Marzano tomatoes
- 2 1/2 cups dry white wine
- 8 cups smoke stock (see recipe above)
- Small piece of Parmesan rind
- 4 cups whole milk
- Freshly grated Parmesan cheese, to taste
- 2 lemons, quartered and seeded
- 1 pound fresh pappardelle (store-bought or homemade)
- 1 bunch green kale, stemmed and torn into small pieces
Jalapeno Queso Fundido
By mahto
Pour oil to a depth of 2 inches into a medium saucepan
- Canola oil
- Zest of 1 lime
- 3/4 teaspoon plus 1 pinch kosher salt
- Twelve 6-inch corn tortillas, each cut into 6 wedges
- 1 small onion, finely chopped
- 1 small jalapeno pepper, seeded, if desired, and finely chopped
- 1 plum tomato, seeded and finely chopped
- 1/2 cup Mexican lager-style beer (such as Corona)
- 12 ounces muenster or Monterey Jack, grated (about 3 1/2 cups)
- 4 ounces sharp white Cheddar, grated (about 1 1/2 cups)
Honey-Glazed Baby Back Ribs
By mahto
Mix all the ingredients for the Marinade Sauce in a bowl
- Marinade Sauce:
- 1 rack baby back rib, halved lengthwise
- Salt to taste
- 2 tablespoons honey for broiling
- 1/4 cup hoisin sauce
- 2 teaspoons unsulfured molasses
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons coarsely chopped peeled fresh ginger
- 1/4 teaspoon garlic powder (or 3 garlic cloves, minced)
- 1 tablespoon sambal oelek/Chinese chile-garlic sauce
Brown Sugar Rub
By mahto
Combine the sugars, salt, black pepper and cayenne, and mix thoroughly
- 4 ounces brown sugar
- 4 ounces superfine sugar
- 1 ounce kosher salt
- 1 ounce black pepper, butcher grind
- 1/2 ounce cayenne pepper
- enough rub for 4 bone-in plate short ribs
Maple- Lemon Skirt Steak
By mahto
Directions Whisk 3 tablespoons maple syrup, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and a minced garl...
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- minced garlic clove
- 1 pound skirt steak
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Quinoa Pudding
By mahto
"Tender quinoa is simmered with apple juice, raisins, and lemon juice and spiced with cinnamon and vanilla and serv...
- 1 cup quinoa
- 2 cups water
- 2 cups apple juice
- 1 cup raisins
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon, or to taste
- salt to taste
- 2 teaspoons vanilla extract
Tortellini Chowder
By mahto
Add style to your printed recipes by choosing the font
- 2/3 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped green chile pepper
- 2 tablespoons minced garlic
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon margarine
- 3 cups vegetable broth
- 2 cups peeled and cubed potatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper
- 2 cups cheese tortellini
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 (15 ounce) can whole kernel corn,
- drained
- 1 pint half-and-half cream
Quinoa With Peppers And Beans
By mahto
Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear
- 1 cup quinoa
- 2 1/2 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon finely chopped peeled fresh ginger
- 3/4 teaspoon whole cumin seeds
- 2 medium red bell peppers, cut into thin strips
- 1 large onion, cut into thin wedges
- 1 can (14-19 ounces) black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
By mahto
For the Gnocchi: Preheat the oven to 425 degrees F
- 2 pounds sweet potatoes
- 2/3 cup whole milk ricotta cheese
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
- 1/2 cup unsalted butter (1 stick)
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper