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Recipes
Grilled Beef Tenderloin with Roasted Garlic Sauce and Leek-Tomato Quinoa
By mahto
Makes 4 servings For sauce: Preheat oven to 350°F
- Sauce
- 2 cups whole milk
- 2 large heads of garlic, top 1/3 trimmed to expose cloves
- 1/2 cup (or more) olive oil
- 1/2 cup (or more) low-salt chicken broth
- Beef
- 1 1 1/2-pound piece beef tenderloin, trimmed
- 2 tablespoons olive oil
- Leek-Tomato Quinoa
- Chopped fresh chives
Buffalo Skate Wings with Celery Root Rémoulade
By mahto
Recipe from the Tasting Table Test Kitchen
- Celery Root Rémoulade
- 1/4 cup crème fraîche
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- Salt and freshly ground black pepper
- 1 medium celery root (about 1 pound)
- 1/2 to 1 tablespoon finely chopped parsley
- Buffalo Skate
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup Frank's RedHot sauce
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon Tabasco sauce
- 1 garlic clove, minced
- Salt and freshly ground black pepper
- Vegetable oil, for cooking
- 1 cup cornmeal
- 4 skate wing fillets, skinned (about 4 to 6 ounces each)
Detox:Fresh Apple-Celery Juice with Ginger and Parsley
By mahto
In an electric juicer, juice the celery with the apple, ginger and parsley
- 2 celery ribs, cut into 3-inch lengths
- 1 Granny Smith appleâhalved, cored and cut into large chunks
- One 2-inch piece of fresh ginger, peeled
- 1/2 medium bunch of parsley with stems
- 1 1/2 tablespoons fresh lemon juice
Southwestern Barbecued Brisket with Ancho Chile Sauce
By mahto
Makes 6 servings Mix first 7 ingredients in small bowl
- 4 teaspoons coarse kosher salt
- 1 tablespoon (packed) golden brown sugar
- 2 teaspoons ancho chile powder*
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon coarsely ground black pepper
- 1 5-to 5 1/2-pound flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side
- 4 cups hickory or oak wood chips, soaked in water 1 hour
- 4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans (for wood chips, if using gas grill)
- 2 11 3/4 x 8 1/2x1 1/4-inch disposable aluminum pans (for brisket)
- Heavy-duty aluminum foil
- Ancho Chile Sauce
Lobster Sauce
By mahto
In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned
- Lobster shells from 4 lobsters, meat reserved for another use
- 10 Szechwan peppercorns
- 3 ounces extra virgin olive oil
- 1 largewhite onion, cut into small dice
- 1 carrot, peeled, cut into small dice
- 1 stalk celery, cut into small dice
- 1 ounce tomato paste
- 1/2 cup brandy
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons roux, equal parts butter and flour
- 1 piece star anise
- 2 quarts lobster stock
- Bouquet Garni
- 1 head fennel, shredded
- 2 teaspoons cold butter
Red Rhubarb Quinoa
By mahto
COMBINE the first eight salad ingredients in a large salad bowl
- For salad:
- Serves 4
- 2 heads Bibb lettuce
- 1 1/2 cups red quinoa, cooked
- 1 cup Daikon radish, shredded
- 1 cup purple cabbage, shredded
- 1/2 medium red onion, sliced
- 1 large carrot, shredded
- 1 large McIntosh apple, sliced
- 1 pint cherry tomatoes
- 1 cup organic salsa
- 1/2 cup canned pumpkin
- 1/3 cup salted pistachios
- For dressing:
- 1/4 cup honey
- 1/3 cup green tea, brewed
- 4 stalks rhubarb, sliced
- 1/2 shallot, sliced
- 1/3 cup apple cider vinegar
- 1 tsp. spicy brown mustard
- 1/2 cup Barlean's flax oil
Beef Short Ribs
By mahto
Coat the short ribs liberally with the Brown Sugar Rub on both sides
- Brown Sugar Rub:
- 4 plate short ribs, bone in (4 ribs)
- 8 ounces Brown Sugar Rub, recipe follows
- BBQ sauce, for serving
- Special equipment: hickory wood logs, soaked in water for 1 hour
- 4 ounces brown sugar
- 4 ounces superfine sugar
- 1 ounce kosher salt
- 1 ounce black pepper, butcher grind
- 1/2 ounce cayenne pepper
Guadalajara Style Chilaquiles
By mahto
Boil tomatoes and chiles until soft
- 12 dry and hard tortillas
- 3 eggs
- 4 large Tomatoes
- 1/2 cup water
- 1 large white onion, finely chopped
- 1 garlic clove
- 3 chiles de arbol
- 5 tablespoons corn oil
- 1 cup of grated oaxaca cheese
Rosemary Alu Paratha (Potato Parathas with Fresh Rosemary)
By mahto
Dough: Combine the flour and salt, add the water in increments, and knead to make a firm ball of dough
- Dough:
- Makes 6
- 2 cups whole wheat flour
- 6 ounces water (approximately)
- 1 pinch salt
- Rosemary potato filling:
- 2 large Idaho potatoes
- 1 sprig fresh rosemary (leaves stripped off the twig)
- 1 to 2 small fresh green chiles (adjust as per your taste)
- 1/2 teaspoon kosher salt
- Juice of 1/2 a lime.
- Melted ghee, for brushing the paratha
Seared Scallops With Indian Spinach
By mahto
Heat 2 tablespoons of canola oil in a medium-saucepan over medium heat until shimmering
- 4 tablespoons canola oil, divided
- 1 teaspoon cumin seeds
- 1 medium red onion, chopped (about 1 cup)
- 2-inch piece fresh ginger, peeled, minced (about 2 tablepoons)
- 3 medium garlic cloves, minced (about 1 tablespoon)
- 1/4 teaspoon cayenne pepper
- 3 teaspoons garam masala, divided
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt, plus more to season scallops
- 1 1/2 pounds fresh spinach leaves, roughly chopped
- 12 large scallops
- Freshly ground black pepper
- 2 tablespoons heavy cream