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Recipes
Apple Pumpkin Soup
By mahto
COMBINE all ingredients in a large bowl; gently toss to combine
- Serves 4
- 2 Tbsp coconut oil, melted
- 2 Granny Smith apples, cut into 1/4 inch pieces
- 1 cup brewed red zinger tea, chilled
- 1/4 cup freshly squeezed orange juice
- 1 (15 oz.) can pureed pumpkin
- 1/4 cup salted peanuts
- 1/3 cup dried cherries, finely chopped
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh basil
- 1/4 tsp stevia powder
- 1/4 tsp freshly ground pepper
- 1 tsp coconut flakes
- 2 Tbsp orange zest, plus more for garnish
Catfish Po'Boys with Pickle Remoulade
By mahto
In a bowl, combine all of the ingredients
- Pickle Remoulade
- 1 cup mayonnaise
- 1/4 cup minced celery
- 1 small shallot, minced
- 1 garlic clove, minced
- 2 tablespoons Creole mustard
- 2 tablespoons sweet pickle relish
- 2 tablespoons chopped drained capers
- 2 tablespoons chopped flat-leaf parsley
- po'boys
- 1 cup cornmeal
- 1 cup panko (Japanese bread crumbs), crushed
- 1/2 cup all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 3 large eggs
- Eight 5-ounce skinless catfish fillets
- Vegetable oil, for frying
- 8 crusty hero rolls, split
- Shredded romaine, for serving
Pumpkin Cinnamon Rolls with Orange Cream Cheese Icing
By mahto
Combine the yeast and the warm milk and let sit until foamy, about 5 minutes
- For the Dough
- 2 tablespoons active dry yeast
- 1/2 cup milk, warmed to 115° F
- 4 cups all-purpose flour
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 tablespoon salt
- 4 tablespoons unsalted butter, softened
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- For the Filling
- 1 cup light brown sugar
- 1/2 cups unsalted butter
- 2 tablespoons cinnamon
- 1/2 teaspoon orange zest
- For the Icing
- 1/2 cup cream cheese
- 1 cup confectioner’s sugar, sifted
- 3 tablespoons orange juice
Lobster Mac and Cheese
By mahto
Preheat the oven to 350 degrees F
- 4 pounds fresh shucked lobster meat
- 3 pounds cooked elbow macaroni
- 2 cups chopped scallions
- 1/2 cup chopped roasted tomatoes
- 2 cups flour
- 12 ounces unsalted butter
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon white pepper
- 6 cups half-and-half
- 4 cups heavy cream
- 2 cups dry white wine
- 1/2 cup fresh squeezed lemon juice
- 2 pounds shredded white Cheddar
- 2 pounds plus 1/2 cup grated Parmesan
- 3 cups panko breadcrumbs
- 2 ounces dried Italian seasoning
Corn and Lobster Chowder
By mahto
In a large, deep saucepan, heat 1 tablespoon butter over medium-high heat
- 3 tablespoons butter, divided
- 1/4 pound (about 5) fingerling potatoes, thinly sliced
- 1 tablespoon sliced garlic
- 2 Fresno chiles, thinly sliced, seeds and ribs included
- 1 shallot, thinly sliced
- 1 1/2 cups corn kernels, from reserved stock
- Kosher salt
- Freshly cracked black pepper
- 1/4 cup heavy cream
- Reserved lobster meat from stock, coarsely chopped
- Tarragon leaves, for garnish
- Corn Lobster Stock (Court Bouillon)
- 1 bottle white wine
- 2 cups water
- 1 fresh bay leaves
- 1 tablespoon black peppercorns
- 1 lemon, halved
- 1 medium onion, quartered
- 2 lobsters
- 2 tablespoons blended oil
- 4 ears corn
- 1 whole Fresno chile
- 1 bay leaf
- Kosher salt
- 1 lime, zested, for garnish
Easy Caramel Sauce
By mahto
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat
- 1 packed cup brown sugar
- 1/2 cup half-and-half
- 4 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
Eggs Baked in Avocado
By mahto
Adjust oven rack to middle position and preheat to 450°F
- 4 avocados
- 8 eggs
- 2 limes
- Kosher salt and freshly ground black pepper
- Chopped cilantro, optional
- Sliced scallions, optional
- Sliced chilies, optional
- Warm flour or corn tortillas
smoking Tako (Octopus)
By mahto
I then rubbed the tako’s skin vigorously all over with Hawaiian salt, which I’ve been told acts as an abrasive ...
- Big Island style
- 1 cup shoyu
- 1/4 cup cane sugar (add more if you like ‘em more sweet, up to you)
- 1 finger ginger, julienne
- 3 cloves garlic, minced
- Hawaiian Chili Pepper Water to taste for heat (you gotta’ eyeball this one)
- Combine in pot on medium-low heat until all ingredients are fully infused.
- Misoyaki style (slightly modified recipe courtesy of Samdooby at the HawaiiSkinDivers.com forum)
- 1/3 cup sake
- 1/3 cup mirin
- 1/2 cup raw sugar
- 1 cup of fresh white miso
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 2 cloves garlic crushed
- 2 Tablespoons finely grated ginger
- Squeeze of fresh Lemon
- Combine in pot on medium-low heat until all ingredients are fully infused.
- Hawaiian style
- Hawaiian salt (eyeball ‘em)
- Hawaiian Chili Pepper water (eyeball ‘em)
- Sprinkle Hawaiian Salt on raw Tako and massage in a little, then drizzle on Hawaiian Chili Pepper Water to taste. Be very careful with in how much you use of each. This one takes experience.
- Charsiu style
- 1 packet Hawaiian Pride Charsiu Sauce
- (or your favorite brand, or homemade recipe)
Sicilian Meatball Soup
By mahto
In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, ...
- 1/2 pound ground beef
- 5 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons raisins
- 2 tablespoons dry bread crumbs
- 1 egg, beaten
- 5 cloves garlic, minced
- 2 1/2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons olive oil
- 2 carrots, cut into 1/4-inch dice
- 1 onion, chopped
- 2 ribs celery, cut into 1/4-inch dice
- 1 zucchini, cut into 1/4-inch dice
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 1 cup canned crushed tomatoes in thick puree
- 1/2 teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary
- 1 cup small pasta shells or other small macaroni
Roast Prime Rib with Cabernet-Vegetable Jus
By mahto
Preheat oven to 450 degrees F
- 1 4 1/2-pound prime rib roast of beef (2 ribs), trimmed and tied
- 1 tablespoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 3/4 tablespoons chopped fresh rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, quartered
- 1 large whole shallot
- 2 carrots, peeled
- 2 celery stalks, ends trimmed
- 6 ounces portobello mushrooms
- Olive oil
- 1 cup Cabernet Sauvignon
- 1 1/2 cups beef stock
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water
- GARNISH: minced chives