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Recipes
Cinnamon Glazed Almonds
By mahto
Preheat oven to 325 degrees
- 1/3 cup butter
- 2 egg whites, at room temperature
- Pinch of salt
- 1 cup sugar
- 3 cups whole natural California almonds
- 4 tsp. Cinnamon
Texas-Style Smoked Brisket
By mahto
Every region of the country argues that their style of barbecue is the best, but Texas is the undisputed champ of b...
- EQUIPMENT:
- 1 (10 to 12-pound) whole beef brisket, fat trimmed to 1/4-inch thickness
- 1/3 cup Kosher salt
- 1/3 cup freshly ground black pepper
- a gas grill with a full tank of propane and a drip tray
- 8 cups all-natural hardwood chips, preferably hickory, for smoking
- a smoker box
- a grill or analog thermometer (we recommend it even if your grill has one)
Caramelized-Onion Mashed Potatoes
By mahto
Boil whole russet potatoes in their skins until they're easily pierced with a knife; let cool slightly before peeli...
- russet potatoes
- white onions
- butter
- milk or cream
Scotch Bonnet Hot Sauce
By mahto
In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stir...
- 1 teaspoon vegetable oil
- 18 fresh Scotch Bonnet peppers, sliced
- and seeded
- 6 fresh jalapeno peppers, sliced
- 6 cloves garlic, crushed
- 1/2 cup minced onion
- 3/4 teaspoon salt
- 2 cups water
- 1/4 cup distilled white vinegar
- 2 tablespoons white sugar
Greek Omelet
By mahto
Squeeze spinach to remove any excess water
- 1/4 cup cooked spinach
- 4 large eggs
- 1/2 cup crumbled feta cheese, (2 ounces)
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh dill
- Freshly ground pepper, to taste
- 2 teaspoons extra-virgin olive oil
Grilled (or Broiled) Oysters with a Sriracha Lime Butter
By mahto
Mix the butter with the shallots, sriracha, lime, salt, and cilantro
- 1/4 cup butter, softened
- 1 teaspoon Sriracha
- 2 teaspoons shallots, finely minced
- 1 tablespoon lime juice
- 1/4 teaspoon kosher salt
- 2 teaspoons cilantro, minced
- oysters on the half shell
Lisa's Granola
By mahto
Preheat oven to 325°F. Line a roasting pan or large baking sheet with parchment paper
- 6 cups old-fashioned rolled oats
- 1 cup chopped almonds
- 1 cup chopped walnuts
- 1 cup raw, unsalted pepitas (see Tip)
- 1/2 cup maple syrup
- 6 tablespoons canola oil
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Kung Pao Calamari
By mahto
For the kung pao sauce: Mix the plum sauce, 1/2 cup water, rice wine vinegar, chili garlic sauce, sesame oil, both ...
- Kung Pao Sauce:
- 1 1/2 cups plum sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons roasted chili garlic sauce
- 2 tablespoons sesame oil
- Pinch black sesame seeds
- Pinch white sesame seeds
- 1/4 bunch fresh cilantro, chopped fine
- Flour Dredge (or substitute your favorite store-bought fish fry mix):
- 2 pounds corn flour
- 1 tablespoon baking powder
- Salt and ground pepper
- Calamari:
- 2 1/2 pounds cleaned calamari (fresh or frozen), cut into 1/4-inch-thick rings
- 15 ounces sliced hot pepper rings, drained
- 5 to 10 ounces dry roasted peanuts
- 5 ounces chopped scallions
- Lemon wedges, for garnish, optional
BBQ Volcano Chipotle Wings
By mahto
For the volcano chipotle sauce: In a saucepot over medium heat, combine the ketchup, chipotle puree, vinegar, Worce...
- 4 cups ketchup
- 3 cups pureed chipotle
- 1 1/4 cups apple cider vinegar
- 3/4 cup Worcestershire sauce
- 1/2 cup hot sauce, such as Frank's Original Hot Sauce
- 1/4 cup cayenne pepper
- 1/4 cup granulated garlic
- 1/4 cup Sriracha
- 1/3 cup red pepper flakes
- 3 tablespoons brown sugar
- 3 tablespoons hot sauce, such as Tabasco
- 3 tablespoons whole grain mustard
- 2 tablespoons salt
- 2 teaspoons liquid hickory smoke
- 40 pounds chicken wings
- Blue cheese and celery sticks, for serving
Texas Beef Brisket Chili
By mahto
Makes 8 to 10 servings Place chiles in medium bowl
- Chili:
- 6 large dried ancho chiles*
- 6 ounces bacon, diced
- 1 1/4 pounds onions, chopped (about 4 cups)
- 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
- Coarse kosher salt
- 6 large garlic cloves, peeled
- 2 tablespoons chili powder
- 2 teaspoons cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 1/2 teaspoons coarse kosher salt
- 1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
- 1 12-ounce bottle Mexican beer
- 1 7-ounce can diced roasted green chiles
- 1/2 cup finely chopped fresh cilantro stems
- 4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
- Garnishes:
- Fresh cilantro leaves
- Chopped red onion
- Diced avocado
- Shredded Monterey Jack cheese
- Warm corn and/or flour tortillas