Ngaldi's profile page
Recipes
Baby Back Ribs with Black Beans and Scallions
By ngaldi
In a medium bowl, whisk the sake with the black beans, soy sauce, hoisin, oyster sauce and 1 cup of water
- 1 cup sake
- 1/2 cup Chinese fermented black beans, rinsed and coarsely chopped (see Note)
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons oyster sauce
- 2 tablespoons peanut oil
- 2 racks baby back ribs (about 4 1/2 pounds), cut into 2-rib sections
- 8 small dried red chiles
- 8 garlic cloves, halved
- 2 bunches scallions, cut into 1-inch lengths, plus thinly sliced scallions for garnish
- Cilantro, for garnish
Tony Roma's Coleslaw
By ngaldi
Combine all dressing ingredients in a large mixing bowl
- Dressing
- 1 1/2 teaspoons minced parsley
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon minced onion
- 1/4 teaspoon celery seed
- 1/4 teaspoon white pepper
- 1 cup mayonnaise
- 1 1/2 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 cup sugar
- Coleslaw
- 1 head cabbage cored and shredded (About 2 1/2 pounds)
- 1 large carrot, shredded
Anne's Hot Sausage Dip
By ngaldi
Coastal Living SEPTEMBER 2001
- 1 pound ground hot pork sausage
- 1 (10-ounce) can diced tomato and green chiles
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup (3 ounces) shredded sharp Cheddar cheese
- Corn chips
Gail Simmons's Horseradish Brisket
By ngaldi
Preheat the oven to 325°
- One 5 1/2-pound first-cut brisket
- Kosher salt and freshly ground pepper
- 3 1/2 tablespoons vegetable oil
- 2 medium onions, halved and thinly sliced
- 4 garlic cloves, minced
- 4 carrots, cut crosswise 1 inch thick
- 2 medium parsnips, halved lengthwise and cut crosswise 1 inch thick
- 2 celery ribs, cut into 1 inch pieces
- 1/2 cup prepared white horseradish, drained
- 2 cups dry red wine
- 2 bay leaves, preferably fresh
- 3 cups beef stock or low-sodium broth
- 4 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Baked Penne with Roasted Vegetables
By ngaldi
Recipe courtesy Giada De Laurentiis
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Best Chili
By ngaldi
- 2 1/2 lb. lean chuck, ground
- 1 lb. lean pork, ground
- 4 garlic cloves, finely chopped
- 1 cup finely chopped onion
- 8 oz. hunt's tomato sauce
- 1 cup water
- 1 can beer (12 oz.)
- 3 Tablespoons chili powder
- 2 Tablespoons instant beef bouillon (or 6 cubes)
- 2 Tablespoons cumin, ground
- 2 teaspoons paprika
- 2 teaspoons oregano leaves
- 2 teaspoons sugar
- 1/2 teaspoon coriander, ground
- 1 teaspoon unsweetened cocoa
- 1/2 teaspoon Louisiana hot sauce
- 1 teaspoon cornmeal
- 1 teaspoon flour
- 1 teaspoon warm water
Mixed Vegetable and Farro Soup
By ngaldi
In an enameled cast-iron casserole, heat the oil
- 3 tablespoons extra-virgin olive oil
- 2 celery ribs, thinly sliced
- 1 medium onion, thinly sliced
- 1 medium leek, white and pale green parts only, thinly sliced
- 1 cup farro or wheat berries
- 1 tablespoon tomato paste
- 2 quarts water
- One 15-ounce can borlotti or pinto beans, drained and rinsed
- 2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
- 1 1/2 cups frozen peas
- Salt and freshly ground black pepper
- 2 tablespoons thinly sliced basil
- Juniper Grissini
Leftover Mashed Potato Puffs
By ngaldi
Leftover Mashed Potato Puffs
- Leftover Mashed Potato Puffs
- Rating: 5
- Prep Time: 10 minutes
- 2 eggs
- 1/3 cup sour cream, plus more for serving
- 1 heaping cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped chives
- salt and black pepper, to taste
- 3 cups mashed potatoes
Shredded Tex-Mex Salad with Creamy Lime Dressing
By ngaldi
Recipe courtesy Sunny Anderson, 2008
- Butter, for preparing 8 by 8-inch glass pan
- 1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
- 1 large egg
- 1/3 cup milk
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 packet sazon seasoning
- Salt and freshly ground black pepper
- 1 cup salsa
- 2 tomatoes, seeded and chopped
- 1 head romaine lettuce, cut into strips
- Creamy Lime Dressing, recipe follows
- 1 1/2 cups grated Monterey jack cheese
- 1 1/2 cups grated Cheddar
- Special equipment: glass trifle dish
- 2 tablespoons freshly chopped cilantro leaves
- 1 tablespoon red wine vinegar
- 1 teaspoon lime zest
- 1/4 cup lime juice
- 1/2 cup sour cream
- 1 clove garlic, smashed
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Special equipment: blender
Arnold's "Old Leatherthroat" Chili Con Carne
By ngaldi
Soak washed kidney beans overnight in 1 1/2 quarts water with a pinch of salt
- 1 pound small dry red kidney beans (optional pinto beans)
- 5 tablespoons vegetable oil
- 2 cups onion, finely chopped
- 3 pounds lean ground beef
- 2 pounds lean round steak (or flank steak), diced into 1/2-inch cubes
- 4 cloves garlic, finely minced
- 1 can (10 1/2 ounce) condensed beef broth
- 2 cans (15 ounce) tomato sauce
- 1 can (12 ounce) tomato paste
- 6 to 8 tablespoons chili powder
- 2 tablespoons oregano
- 2 teaspoons ground cumin
- 1 heaping teaspoon crushed red peppers
- 1 teaspoon monosodium glutamate (Accent)
- 1 tablespoon salt
- 1 heaping teaspoon black pepper
- 8 ounces of beer (as thinner or to drink when needed)