Mahto's profile page
Recipes
Pomodoro Sauce
By mahto
In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes
- 2 garlic cloves, minced
- 2 tablespoons onion, diced
- 2 tablespoons olive oil
- 2 tomatoes, chopped
- 3 tablespoons fresh herbs (oregano, basil, parsley), chopped
- Salt and pepper, to taste
- Pinch sugar
Cabbage and Cilantro Slaw
By mahto
Put lime juice, vegetable oil, chile flakes, and kosher salt in a large bowl
- 3 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1/4 teaspoon red chile flakes
- 1/2 teaspoon kosher salt
- 1 bag (10 oz.) very finely shredded cabbage
- 1/3 cup chopped fresh cilantro
Chuan Wei Hun Tun (Sichuan Wontons in Chili Sauce)
By mahto
in a medium bowl, combine shrimp chicken pork, egg, ginger, rice wine, salt, and pepper
- Sauce:
- 50 round wonton wrappers
- 1/2 pound shrimp,ground pork, and ground chicken
- 1 egg, lightly beaten
- 1 1/2 teaspoon grated ginger
- 2 tablespoons Chinese rice wine
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon minced garlic
- 4 tablespoons black soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons chili oil
- 1 tablespoon sliced green onion
Upstate Chili
By mahto
by Michael Phillips with Rick Rodgers
- 5 pounds (2.5 kg) beef shank
- 1/2 cup (60 g) pure ground guajillo chile
- 1/3 cup (75 ml) cider vinegar
- 1 tablespoon pure ground chile de arbol
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano, preferably Mexican
- 1/4 teaspoon ground cumin
- Dash of ground cloves
- 1 pound (455 g) dried red kidney beans, rinsed and pick through for stones
- 1 tablespoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 large yellow onions, coarsely chopped
- 6 garlic cloves, crushed and peeled
- 2 (28-ounce/800-g) cans whole peeled tomatoes, drained, puréed in a blender
- 3 tablespoons Urfa Biber or Aleppo chile flakes, plus more to taste
- 2 tablespoons dried oregano, preferably Mexican
- 2 tablespoons dried thyme
- 2 tablespoons ground cumin
- Kosher salt
Yam Biscuits Recipe
By mahto
Bake and mash the yams. Sift the dry ingredients together into a large mixing bowl
- 1 large or 2 small yams or sweet potatoes (1/2 cup baked and mashed)
- 2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoon sugar
- 1/4 cup solid vegetable shortening
- 1/2 cup milk
Oyster Chowder
By mahto
Heat a Dutch oven over medium heat
- 2 tablespoons unsalted butter
- 2 ribs celery, cut in small dice
- 2 medium leeks, white and green parts, cut in small dice
- 1/2 cup dry white wine
- 2 russet potatoes, peeled and cut into 1/4-inch dice, reserved in cold water
- 1/2 cup bottled clam juice or water
- 40 fresh oysters, shucked and liquor reserved, or 1 pint store-bought oysters in liquor
- 1 3/4 cups half-and-half, at room temperature
- 1/2 teaspoon seafood seasoning, such as Old Bay
- Kosher salt and freshly cracked black pepper
- 1/4 cup chopped fresh parsley, for garnish
- Oyster crackers, for serving
Tonkatsu / Japanese Style
By mahto
Take off the excess water from the pork with paper towel, and make a few slits in the cutlet or chop edges to preve...
- 4 thin cut pork loin cutlets or boneless chops
- 2 eggs, beaten
- 1 cup panko bead crumbs
- 1/4 cup flour
- salt
- pepper
- oil for deep-frying
- Bull-Dog Tonkatsu Sauce
Chinese Coca-Cola Wings
By mahto
1.Cut off and discard tips of chicken wings
- 12 12
- chicken wings (about 2 1/2 pounds total)
- 1 cup of Coca-Cola
- 1/4 cup of reduced-sodium soy sauce
- 2 tablespoons of dry sherry or dry white wine
- 3 thin slices of peeled fresh ginger
- 2 cloves of garlic, thinly sliced
- 1/4 teaspoon of crushed red pepper
- 2 tablespoons of vegetable oil
- 1 tablespoon of sesame seeds, toasted
Homemade Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup
By mahto
Cover kombu with 1 quart cold water
- 1 (6-inch) piece kombu (sea kelp, see note above)
- 2 ounces niboshi or shaved katsuobushi (see note above)
- 12 scallions, divided
- 2 tablespoons canola oil
- 2 pounds beef short ribs or oxtails
- 1 medium onion, split in half
- 1 (3-inch) knob ginger, cut into three slices
- 8 cloves garlic, divided
- 2 tablespoons gochujang (see note above), plus more to taste
- 1 tablespoon doubanjiang (see note above)
- 1 1/2 quarts homemade or store-bought low sodium chicken stock
- 1 tablespoon kochukaru, plus more to taste
- 1 (8-ounce) jar cabbage kimchi, with its juices
- 1 tablespoon soy sauce
- Kosher salt and freshly ground black pepper
- 8 ounces hon-shimeji or sliced shiitake mushrooms
- 4 to 6 servings ramen-style noodles
- 4 to 6 soft boiled eggs
Spicy Vegan Sloppy Joes
By mahto
Pulse the mushrooms in batches in a food processor until finely chopped
- 1 pound cremini mushrooms, halved
- 1 tablespoon extra-virgin olive oil
- 1 large sweet onion, diced
- 1 3/4 cups light beer (drink what's left in the bottle)
- Kosher salt
- 1/3 cup finely chopped walnuts
- 1 small green bell pepper, seeded and diced
- Freshly ground black pepper
- 1/2 teaspoon chipotle chile powder
- 1/4 cup ketchup
- 3 tablespoons tomato paste
- 6 whole grain hamburger buns
- Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional