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Recipes
Grilled Spinach and Mushroom-Stuffed Beef Tenderloin
By mahto
To make the filling: Melt butter in a 12-inch skillet over medium-high heat until foaming subsides
- For the Filling:
- 3 tablespoon unsalted butter
- 1/4 cup finely chopped shallots
- 10 ounces button mushrooms, cleaned and cut into 1/2-inch sliced
- 2 teaspoons freshly minced garlic (about 2 medium cloves)
- 1/2 teaspoon crushed red pepper
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- Kosher salt
- Freshly ground black pepper
- 1 whole beef tenderloin, about 5 pounds, trimmed of silverskin and butterflied
- Type of fire: two-zone indirect
- Grill heat: medium
Shougayaki / Japanese Ginger Pork
By mahto
Marinate pork with sake, soy sauce, and oroshi shouga
- 4 thin sliced pork
- 2 tbsp. Japanese cooking sake
- 1 1/2 tbsp. soy sauce
- 1 teaspoon Oroshi Shouga (graded ginger in tube)
- 2 tbsp. Kewpie Mayonnaise
Wok-Stirred Clams and Black Beans
By mahto
Heat a wok or large sauté pan over high heat
- 2 tablespoons grapeseed or canola oil
- 2 pounds Manila or littleneck clams, scrubbed
- 1/2 cup Black Bean-Garlic Sauce (page 32)
- 1 cup Master Chicken Broth (page 192) or homemade or store-bought vegetable stock
- 1 cup tomatoes cut into 1/4-inch dice
- 2 tablespoons fresh basil leaves cut into 1/16-inch ribbons
- 1 to 2 tablespoons unsalted butter, as needed
- Kosher salt and freshly ground black pepper to taste
Chocolate Hazelnut Truffle Tart
By mahto
FOR CRUST: Preheat oven to 350 degrees F
- For Crust:
- 2 1/2 ounces toasted, husked hazelnuts
- 3/4 cup all-purpose flour
- 1/4 cup packed golden brown sugar
- 6 tablespoons (3/4 stick) unsalted butter, chilled, cut up into pieces
- 1 1/2 teaspoons vanilla extract
- For Filling:
- 1 1/4 cups heavy cream
- 3 tablespoons unsalted butter
- 12 ounces imported bittersweet chocolate, chopped
- 3 tablespoons Frangelico liqueur
- Whole hazelnuts, chocolate or cocoa powder, for garnish
Scotch Eggs
By mahto
Recipe adapted from Matt Abergel, Yardbird, Hong Kong, China
- 8 large eggs
- 1 teaspoon baking soda
- 2 cups yakitori sauce (also called tare)
- 2 1/2 cups panko breadcrumbs
- 1 cup chicken bouillon powder (preferably Lee Kum Kee; optional)
- 1 cup all-purpose flour
- 1 pound chicken or turkey sausage, casings removed, and formed into 6 even balls
- Vegetable oil, for frying
- 3 cups shredded Napa cabbage
- 2 teaspoons lemon juice Kosher salt
- Kewpie mayonnaise
- Aonori seaweed flakes (optional)
Traditional British Fish and Chips
By mahto
For the chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i
- Twice-Cooked Chips:
- 12 large russet potatoes
- Enough canola oil to half fill your largest cooking pot or deep-fat fryer
- Dry Dredge:
- 2 cups all-purpose flour
- 3 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- Beer Batter:
- 3 cups all-purpose flour
- 3 tablespoons paprika
- 3 tablespoons kosher salt
- One 12-ounce bottle lager beer (the lighter and fizzier, the better)
- Fish:
- 3 pounds skinless, boneless large-flake white fish (we use wild Alaskan cod because of its quality and sustainability)
- Enough canola oil to half fill your largest cooking pot or deep-fat fryer
- Kosher salt
- Good-quality malt vinegar, for serving
Triple-Herb Freekeh
By mahto
Add 8 cups water and the freekeh to a medium saucepan and boil until tender, about 20 minutes
- 1 cup cracked freekeh
- 1/2 a small red onion, finely diced (about 1/2 cup)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
- Juice of 1 medium lemon (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
Grilled Pork and Onion Tacos
By mahto
Light a grill or preheat a grill pan
- Eight 1/4-inch-thick pork loin cutlets (about 2 pounds)
- 1 large sweet onion, such as Vidalia, cut crosswise into 1/2-inch-thick rounds
- 1 cup shredded sharp cheddar
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 teaspoons chile powder
- Eight 6-inch flour or corn tortillas, warmed
- 1 Hass avocado, halved and sliced lengthwise
- 1 cup kimchi, drained and patted dry
- 1/2 cup cilantro leaves
- Sour cream and lime wedges, for serving
Green Curry Shrimp Dumplings
By mahto
Place shrimp, green curry paste, coconut milk and salt in a food processor and give it a few pulses, until all ingr...
- 24 small raw shrimp, peeled and deveined
- 2 teaspoons green curry paste
- 2 tablespoons full-fat coconut milk
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
- 2 teaspoons chopped serrano peppers
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 15 to 20 round dumpling wrappers
- Napa cabbage leaves, banana leaves or parchment paper, for the bottom of the steamer
- 1/4 cup rice vinegar
- 1/4 cup ponzu sauce
- 1/2 teaspoon chile garlic sauce (optional)
Monte Cristo Sandwich
By mahto
3 ounces raspberry sauce (made by mixing together 1/3 cup raspberry preserves with 2 tablespoons cranberry juice) ...
- 2 tablespoons garlic butter
- 3 slices Texas toast or other thick-sliced bread
- 1 (1-ounce) slice Swiss cheese
- 3 ounces thinly sliced ham
- 1 (1-ounce) slice Cheddar
- 3 ounces thinly sliced cooked chicken or turkey
- 3 eggs
- 1/4 cup water
- 1 1/2 cups panko bread crumbs
- Oil, for deep-frying
- Powdered sugar