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Recipes
Rudolph the Red Nose Reindeer
By mahto
Mix the light rum, lemon juice, and grenadine
- 1 1/4 oz light rum
- 1 lemons wedge
- 1 1/2 oz lemon juice
- 1/2 oz grenadine syrup
- ice cubes
- fill with cranberry juice
Honey Greek Yogurt
By mahto
COMBINE yogurt with vanilla extract in a large bowl and mix well to combine
- Serves 2
- 2 cups Greek plain yogurt
- 1/4 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 Tbsp slivered almonds
- 2 Tbsp ground flax seeds
Chicken in Salsa Verde Tamales
By mahto
To make the filling: Make the salsa verde, combine it with the shredded chicken, and set aside or refrigerate, if m...
- For the tamales:
- makes about 18 tamales
- 25 dried corn husks, soaking in warm water
- 3/4 cup lard, vegetable shortening or seasoned vegetable oil (to make seasoned oil, heat oil over medium heat and cook a slice of onion and 3 to 4 garlic cloves for 15 minutes, strain before using)
- 1/2 teaspoon kosher or coarse sea salt, or to taste
- 1 teaspoon cold water
- 1 teaspoon baking powder
- 1 pound (about 3 1/4 cups) instant corn masa for tortillas or tamales
- 3 1/2 cups chicken stock, add more if needed
- For the filling:
- 1 recipe for cooked salsa verde
- 2 cups shredded cooked chicken
- COOKED SALSA VERDE
- INGREDIENTS
- 2 pounds green tomatillos, husks removed and rinsed
- 2 garlic cloves, peeled
- 2 serranos chiles, or more to taste
- 1 cup cilantro leaves
- 1/4 cup white onion, roughly chopped
- 1 teaspoon kosher or sea salt, or to taste
- 2 tablespoons safflower or corn oil
Chipotle Chicken Nachos
By mahto
Adjust rack to middle position and preheat oven to 375°F
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/4 teaspoons chipotle powder, divided
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 medium cloves garlic, minced (about 1 teaspoon)
- 1/2 cup homemade or store-bought low sodium chicken stock
- 1 (14.5 ounce) can pintoor black beans), drained
- 10 ounce bag tortilla chips
- 1/2 to 3/4 cup pickled jalapeños, divided
- 12 ounces cheddar, Colby, or Monterey Jack cheese, shredded
- 1 cup cherry tomatoes, chopped
- 1 avocado, chopped
- 1 cup sour cream
- 1/2 cup fresh cilantro leaves
Chicken & Poblano Tacos with Crema
By mahto
Simply grilled chicken breasts with roasted poblanos in warm corn tortillas and topped with crema, a mild Mexican s...
- 5 poblano chiles
- 4 boneless chicken thighs with skin, pounded to 1/2 inch thick
- Extra-virgin olive oil, for brushing
- Kosher salt
- Black pepper, freshly ground
- 1/2 cup cilantro, chopped
- 12 warm corn tortillas
- Mexican crema or sour cream
- Romaine lettuce
- White onion, chopped
- Lime wedges
Chunky Red Chili
By mahto
1. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat
- 3 tablespoons olive oil
- 1 pound ground beef
- 1 pound beef stew meat, cut into 1/2 inch chunks
- 1 large onion, coarsely chopped
- 1 medium green bell pepper, ribs and seeds removed, coarsely chopped
- One 28-ounce can whole plum tomatoes, drained
- One 15 1/2 ounce can red kidney beans, rinsed and drained
- One 15 1/2 ounce can black beans, rinsed and drained
- 3 tablespoons packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon chili powder
- 2 teaspoons dried basil
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 2 bay leaves
- Tortilla chips, for serving (optional)
Roasted Tomatillo Salsa and Home-Baked Chili-Lime Tortilla Chips
By mahto
To make the chips 1. Preheat the oven to 350°F and line 2 baking sheets with aluminum foil
- Chips
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- 1/4 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 8 (10-inch) flour or whole wheat tortillas
- Salsa
- 1 pound tomatillos, husked
- 1/2 red onion, finely chopped
- 2 garlic cloves
- 2 chipotle chile peppers (wear plastic gloves when handling)
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh oregano
- 1 teaspoon ground cumin
- 1 teaspoon sea salt, or to taste
- 1 1/2 cups water
- 1 large ear corn, roasted, kernels removed
- 2 tablespoons lime juice
Bittersweet Chocolate and Squash Ravioli
By mahto
pasta Spoon 2-2/3 cups of the flour into the work bowl of a large capacity food processor fitted with the metal bl...
- Share:
- Bittersweet Chocolate and Squash Ravioli
- Ravioli di Cioccolato e Zucca
- recipe
- user comments (0)
- serves: 6-8
- By Fortunato Nicotra, Executive Chef, Felidia
- Ingredients
- For the pasta
- 3 cups unbleached all purpose flour, or as needed
- 4 large eggs
- 1-teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 2-tbsp cocoa powder for every 2 lbs of pasta
- warm water as needed
- For the filling
- 2 lbs. Blue Hubbard Squash, peeled
- 10 amaretti cookies finely crushed
- 6-8 oz. of mustard fruit, pureed
- 1/2 cup Parmigiano-Reggiano cheese
- 1/2 cup fine breadcrumbs salt
- For the sauce
- butter
- sage
- pumpkin seeds, shelled and toasted
- smoked ricotta cheese, for grating
Porchetta
By mahto
BRINE THE BELLY In a large pot, add the rosemary, bay leaves, garlic, juniper, peppercorns, fennel seeds, crushed ...
- BRINE
- 10 rosemary sprigs
- 10 bay leaves
- 3 heads of garlic, smashed
- 1/3 cup juniper berries
- 3 tablespoons black peppercorns
- 2 tablespoons fennel seeds
- 1 tablespoon crushed red pepper
- 1 1/4 cups kosher salt
- 1/4 cup sugar
- 2 tablespoons honey
- One 9-pound meaty pork belly with skin (see Note)
- RUB
- 1 1/2 tablespoons fennel seeds
- 1 teaspoon juniper berries
- 3/4 teaspoon black peppercorns
- 3/4 teaspoon freshly grated nutmeg
- 3/4 teaspoon crushed red pepper
- 3 tablespoons very finely chopped rosemary
- 4 large garlic cloves, minced
- Roasted potatoes, for serving
Winter Pig
By mahto
Preheat the oven to 275 degrees F
- 1 1/4 cup brown sugar
- 1/2 cup ground coffee, such as Caffe Vita
- 1/4 cup Aleppo peppers
- 1/4 cup salt, plus more
- 2 tablespoons ground black pepper
- 3 pounds pork belly, cut into 2-inch strips
- 2 bottles citrus or hoppy beer
- 8 ounces butter
- 10 apples, cut
- 3 hot peppers
- 2 bottles apple cider vinegar
- 1 small piece cinnamon stick
- Pinch caraway seeds
- Pinch celery seeds
- Pinch juniper berries
- Pinch peppercorns
- Pinch mustard seeds
- 4 ciabatta rolls
- 8 ounces Cheddar
- 1 bunch fresh mint