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Recipes
Quick Pickled Chilies and Garlic
By mahto
serves Makes about 1/2 cup, great condiment for punching up the flavor of Asian soups, noodles, stir-fries, and sal...
- 1/2 cup distilled white vinegar
- 24 medium cloves garlic, sliced thin
- 4 to 6 small red Thai chilies, roughly chopped
- 2 teaspoons kosher salt
Bourbon-Glazed Turkey with Pearl Onion Giblet Gravy
By mahto
Mashed Roasted Garlic Preheat the oven to 300°
- One 15-pound turkey—heart, gizzard and liver chopped and reserved
- 2 cups apple cider
- 1 1/2 cups kosher salt
- 2 cups dark brown sugar
- 3 rosemary sprigs
- 1 bunch thyme
- 1 bunch sage
- 3 pounds ice cubes
- 1 medium onion, finely chopped
- 2 celery ribs, finely chopped
- 1 large carrot, thinly sliced
- 10 garlic cloves
- 1 stick plus 2 tablespoons unsalted butter, softened
- 1 cup bourbon
- 2 tablespoons canola oil
- One 12-ounce bag frozen pearl onions, thawed
- 3 cups turkey stock or low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1/4 cup Mashed Roasted Garlic
- 2 large heads of garlic, halved horizontally
- 1 teaspoon extra-virgin olive oil
- Salt
- Freshly ground black pepper
Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus
By mahto
would make Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat...
- Beef:
- 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
- 1/4 cup mixed peppercorns (pink, white, and green)
- 3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon extra-virgin olive oil
- 3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
- 3 pounds carrots, peeled and cut diagonally into 2-inch pieces
- Jus:
- 1 (750 milliliter) bottle Pinot Noir
- 1/2 cup chopped shallots
- 4 tablespoons unsalted butter, divided
- 2 1/4 cups reduced-salt beef or chicken broth
- Special equipment: Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper
Roast Chicken with Garlic and Herb Pan Sauce
By mahto
1.Heat the oven to 480 degrees F
- One 3 to 4 pound chicken, preferably organic or free-range, brought to room temperature
- Kosher salt (and pepper if you'd like)
- 1/3 cup olive oil
- 1 tablespoon unsalted butter
- 2 large sprigs of thyme
- 2 garlic cloves, peeled and smashed
- 1/4 cup white wine
Cranberry and Cilantro Quinoa Salad
By mahto
Pour the water into a saucepan, and cover with a lid
- 1 1/2 cups water
- 1 cup uncooked quinoa, rinsed
- 1/4 cup red bell pepper, chopped
- 1/4 cup yellow bell pepper, chopped
- 1 small red onion, finely chopped
- 1 1/2 teaspoons curry powder
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/4 cup toasted sliced almonds
- 1/2 cup minced carrots
- 1/2 cup dried cranberries
- salt and ground black pepper to taste
Creamy Butternut Squash Soup with Sherry
By mahto
Melt the butter in a large stockpot over medium-low heat
- 2 tablespoons unsalted butter
- 1 large leek, white and light green part only, chopped (about 1 cup)
- 1 3-to-4-pound butternut squash, peeled and cubed
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
- 3 tablespoons dry sherry, plus more to finish
- 2 to 3 cups chicken stock
- 1 cup milk
- 2 tablespoons heavy cream, plus more for serving
Coca-Cola Atlanta Brisket
By mahto
Makes 10 to 12 Servings 1
- 5 pounds fresh beef brisket, trimmed of excess fat
- 2 bottles (16.5 ounces each) Coca-Cola (not Diet Coke)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- Gravy
- 2 cups Coca-Cola marinade, reserved from above
- 1 envelope dry onion soup mix (from a 2-ounce package)
- 1 can (8 ounces) salt-free tomato sauce
- 1/2 cup tomato ketchup
- 3 large yellow onions, halved lengthwise and each half sliced about 3/8 inch thick
- 3 large whole bay leaves (preferably fresh)
Meyer Lemon Ponzu
By mahto
Lightly rinse the kombu and place in a small bowl along with the meyer lemon juice, shoyu, rice vinegar, and mirin
- Makes 1/2 cup
- 1 piece kombu, (about 2 x 2 inches)
- 3 tablespoons meyer lemon juice
- 3 tablespoons shoyu
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon mirin (optional)
- 1 tablespoon bonito flakes (optional)
Grilled fresh mahi-mahi with jalapeno cilantro sauce
By mahto
In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeno and garl...
- Jalapeno cilantro sauce
- 1 teaspoon olive oil
- 1/2 cup diced onions
- 1/2 jalapeno, chopped (remove seeds for less heat)
- 1 teaspoon crushed garlic
- 1/2 cup dry white wine
- 4 cups heavy cream
- 1 bunch cilantro, chopped (about 1 1/2 cups)
- Cracked sea salt
- Fresh cracked black pepper
- Tabasco or lemon juice, to taste
- Grilled mahi-mahi and assembly
- 6 (6-ounce) mahi-mahi fillets
- Olive oil
- Coarse salt
- Freshly ground pepper
- 1 cup Jalapeno cilantro sauce, more if desired
Bacon and Onion Quiche
By mahto
Mound the flour on a work surface, sprinkle the salt over it and make a well in the center
- For the Pastry:
- 1 cup all-purpose flour
- 4 pinches salt
- 1/4 cup butter, softened
- 1 egg
- For the Filling:
- 1 tablespoon peanut oil
- 5 ounces smoked bacon, thinly sliced
- 2 tablespoons butter
- 1 medium onion, sliced
- 1 1/2 ounces Gruyere cheese, grated
- 3/4 cup light cream
- 2 eggs
- Salt and freshly ground pepper
- 1/3 teaspoon grated nutmeg