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Recipes
Rösti with Fried Eggs
By mahto
Makes 4 servings Place potatoes in a large saucepan, add cold water to cover, and season generously with salt
- 3 russet potatoes (about 1 1/2 pounds)
- Kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, divided
- Freshly ground black pepper
- 4 ounces raclette or Gruyère cheese, sliced
- 4 large eggs
- Chopped flat-leaf parsley
Slow Cooker Pork Paprikash
By mahto
Season pork liberally with salt and pepper and place in the slow cooker
- 3 pounds boneless pork shoulder
- Kosher salt
- Cracked black pepper
- 1 tablespoon paprika
- 1/4 teaspoon ground caraway
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 small red pepper, chopped
- 1 cup low-sodium chicken broth
- 3 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup tomato paste
- 2 sprigs fresh thyme
- 1/2 cup sour cream
- 1 pound egg noodles, cooked
Spicy Thai Steak Salad
By mahto
In a pan or on the grill, sear the unseasoned steak until browned well on both sides, and cook to medium rare or de...
- 1 pound steak (flank, top sirloin)
- 1 to 2 fresh red chilies (bird's eye preferred)
- 3 cloves fresh garlic, peeled
- 1 tablespoon sugar
- 4 tablespoons fish sauce
- 4 tablespoons fresh lime juice
- 2 medium onions, thinly sliced
- 1 packet chives, sliced into 1-inch lengths
- 1 handful cilantro, roughly chopped
Detox:Boxer's Beet Juice with Horseradish
By mahto
In an electric juicer, juice the beet with the celery, apples, horseradish and rosemary
- 1 small red beet (6 ounces), scrubbed but not peeled, cut into large chunks
- 1 celery rib, cut into 3-inch lengths
- 1 pound Granny Smith appleâhalved, cored and cut into large chunks
- One 1/4- to 1/2-ounce piece of horseradish, peeled, or 1 to 2 teaspoons prepared horseradish
- 1/2 tablespoon rosemary leaves
- 1 tablespoon fresh lemon juice
- Pinch of salt
Oyster Rocks
By mahto
Preheat the oven to 400 degrees F
- 2 1/2 pounds fresh steamed spinach, drained
- 1 medium onion, minced
- 1 cup grated Parmesan
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 cup white wine
- 4 tablespoons (1/2 stick) butter, melted
- 2 dozen fresh raw oysters
- 6 large slices ripe red tomato, quartered
- 6 large slices provolone cheese, quartered
Hungarian Paprika-Potato Soup
By mahto
1. BOIL potatoes in stockpot of water until just soft, about 20 minutes
- SERVINGS: 4 (8 cups total)
- 2 lb russet or other starchy potatoes (about 4 lg), peeled and cut into 3" cubes
- 1 Tbsp olive oil
- 1 med white onion, finely chopped (about 1 c)
- 4 c low-sodium vegetable or chicken broth
- 2 Tbsp finely chopped fresh dill
- 1 Tbsp smoky paprika
- 1 tsp hot paprika
- 1 tsp whole celery seeds
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- 1 c fat-free milk
- ramp up the protein by adding slices of cooked lean turkey kielbasa.
Lemon Sole or any flatfish
By mahto
Put the olive oil and 3 tablespoons of the butter into a large skillet set over medium heat
- 2 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter
- 4 skinless fillets of lemon sole, about 1 1/2 pounds, cut fillets in half at the natural break
- 3/4 teaspoon kosher salt
- 5 garlic cloves, crushed and peeled
- 2 tablespoons pine nuts1 cup dry white wine
- 2 tablespoons lemon juice
- 3 tablespoons drained tiny capers in brine
- 2 tablespoons chopped fresh Italian parsley
Maki Sushi
By mahto
Make the sushi rice in a rice cooker, then when the rice is still warm gently fold 1 tablespoon of sushinoko with 1...
- 1/2 Japanese (English) cucumber
- 1/2 takuan (pickled daikon radish) or other pickled vegetable of your choice.
- 1 sheet of roasted seaweed, (Nori)
- 1 bowl sumeshi rice (sushi rice)
- 1 tablespoon sushinoko , or 2 tablespoons sushizu (depending on your preference)
- Neri-Ume (pickled plum paste), preferred amount
- Wasabi
Pork-Bean Chili With Corn Dumplings
By mahto
Make the chili: Put the beans in a Dutch oven or large pot and add enough water to cover
- For the dumplings:
- 1 pound dried black beans, picked over (about 2 cups)
- 1 teaspoon dried thyme
- 3 bay leaves
- 10 cloves garlic (6 smashed; 4 minced)
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 tablespoons chili powder
- 1/4 cup ancho chile powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cloves
- 2 14-ounce cans Mexican-style diced tomatoes with green chiles
- 3 pounds boneless pork shoulder (Boston butt), trimmed and cut into 3/4-inch pieces
- Kosher salt
- 1 bunch cilantro, leaves only
- Juice of 2 limes, plus lime wedges for serving
- Shredded cheddar cheese, for topping
- Sour cream, for serving (optional)
- 2 cups masa harina (instant corn flour)
- 2 tablespoons unsalted butter, melted
- Kosher salt
- 2 cups masa harina (instant corn flour)
- 2 tablespoons unsalted butter, melted
- Kosher salt
Korean Sizzling Beef
By mahto
In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and ...
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons dry white wine
- 2 large garlic cloves, very finely chopped
- 1 tablespoon toasted sesame oil
- 2 teaspoons crushed red pepper
- One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
- 16 scallions
- Vegetable oil, for rubbing
- Salt
- Steamed rice, for serving