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Recipes
Toasted Goat Cheese Crostini with Basil and Red Onion Jam
By mahto
(I often substitute homemade tomato preserves or store-bought hot red pepper jam
- 2 medium red onions, thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup sugar
- 1/4 teaspoon salt
- freshly ground black pepper
- 1/3 cup red wine
- 1 tablespoon sherry vinegar or red wine vinegar
Potato and Pepper Frittata
By mahto
Place bacon and olive oil in a large skillet over medium heat
- 6 slices bacon or pancetta, chopped
- 1 tablespoon olive oil
- 1 1/2 cups chopped hot and sweet peppers
- salt and ground black pepper to taste
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 1/2 cups cubed cooked potatoes
- 12 eggs, beaten
- 2 ounces crumbled feta cheese
- salt and ground black pepper to taste
Seared Ahi Tuna with Soba Noodle Salad and Soy-Lime Leaf Syrup
By mahto
Season the tuna with salt and pepper
- Four 6- to 8-ounce pieces of center-cut Ahi tuna (about 3 by 2 by 2 inches each)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons grapeseed or canola oil, plus 1/3 cup
- 2 teaspoons wasabi powder
- 1/4 cup rice wine vinegar
- 1/4 cup Soy-Lime Leaf Syrup
- 1 hothouse (seedless) cucumber, washed and cut into 3-inch julienne
- 1/2 pound blanched soba noodles
Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco
By mahto
Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt
- 1/4 cup fresh lime juice
- 2 garlic cloves, sliced
- 1 chipotle chile in adobo, coarsely chopped
- Kosher salt
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)
- Cooking spray
- 4 (8-inch) flour tortillas
- 1 pound tomatillos, removed from husk and rinsed
- 1 tablespoon olive oil
- 2 cups shredded romaine lettuce
- 2 ounces queso fresco, crumbled, about 1/3 cup
- Chopped onion, cilantro sprigs, and lime wedges for serving
Rusty Chicken Thighs
By mahto
Mash garlic to a paste with a mortar and pestle
- 1 clove garlic, sliced, or more to taste
- 2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste
- 1 1/2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons mayonnaise
- 3 tablespoons rice vinegar
- salt and freshly ground black pepper to taste
- 2 pounds skinless, boneless chicken thighs
- 1 lime, cut into 8 wedges
Quinoa and Asparagus Salad with Mimosa Vinaigrette
By mahto
Makes 8 to 10 servings Put eggs in a small saucepan and cover with cold water
- 2 large eggs
- 1 1/4 cups (8 ounces) quinoa
- 2 1/2 cups water
- Kosher or fine salt
- 5 scallions, trimmed
- 1 pound asparagus, tough ends trimmed
- 4 tablespoons fresh lemon juice, or to taste
- 2 teaspoons mild honey
- 6 tablespoons extra-virgin olive oil
- 1 cup flat-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- Freshly ground black pepper
- Special equipment: A sharp vegetable peeler
Slow-Cooker Sausages With Sauerkraut and Potatoes
By mahto
In a 4- to 6-quart slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine, caraway seeds, ½ teaspo...
- 1 1/2 pounds red new potatoes (about 18), halved if large
- 2 cups sauerkraut, drained
- 1 small onion, thinly sliced
- 1/2 cup low-sodium chicken broth
- 1/4 cup dry white wine
- 1 teaspoon caraway seeds
- kosher salt and black pepper
- 1 1/2 pounds bratwurst links
- 1/4 cup chopped fresh flat-leaf parsley
- toasted dark bread (such as pumpernickel), butter, and whole-grain mustard, for serving
Beijing Beef
By mahto
Prepare the Marinade in a bowl and mix well
- Marinade:
- 8 oz flank steak, sirloin or beef flap (cut against the grain into 1/4 inch slices)
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1/2 medium-sized yellow onion, sliced
- 1/2 medium-sized red bell pepper, diced
- Cornstarch, to dust beef for deep-frying
- 1 tablespoon Chinese cooking wine (Sherry wine, Shaoxing, etc.)
- Salt and sugar as per taste
- 1 egg, beaten
- 1/2 teaspoon cornstarch
- A dash of ground white pepper
- 1/2 teaspoon salt
- Beijing Sauce:
- 4 tablespoons water
- 2 tablespoons sugar
- 1 1/2 tablespoons ketchup
- 3 tablespoons Hoisin sauce
- 2 teaspoons light soy sauce
- 1 teaspoon oyster sauce
- 2 teaspoons sweet chili sauce
- 1-2 teaspoons crushed chili peppers
- 1 teaspoon chili oil, optional
- 1/2 tablespoon apple cider vinegar
- 1/2 tablespoon black vinegar
Hilda's Clam Stew
By mahto
In a large, deep saute pan or pot, heat the olive oil over medium-high heat
- 1 tablespoon olive oil
- 1/2 pound chorizo sausage, sliced
- 2/3 cup chopped onion
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red peppers
- 4 cups shrimp stock
- 4 dozen Littleneck clams, scrubbed
- 2 cups medium diced potatoes, par-cooked until fork tender and drained
- 1 cup peeled, seeded, and chopped plum tomatoes
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 teaspoons Essence, recipe follows
- 2 tablespoons minced fresh parsley, garnish
- Hot Portuguese or French bread, accompaniment
Twice-Baked Potatoes with Kale
By mahto
Preheat oven to 350° F. Wash off potatoes and poke some holes in the skin with a fork
- 3 russet potatoes (1/2 per person)
- 1 large bunch lacinato kale (rough chop)
- 2 shallots (diced)
- 3 cloves garlic (minced)
- 1 1/2 cup grated cheese (cheddar or Gruyère)
- 1 cup sour cream
- 1 teaspoon crushed red pepper flakes
- Olive oil
- Salt and pepper