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Recipes
roasted tomato basil soup with mini grilled cheese “croutons”
By ngaldi
a soup that highlights all of summer's glorious bounty! you'll love the wonderful flavor that this soup has to off...
- 8-12 tomatoes, chopped in quarters (depending on the size is how many you'll need)
- 2 cloves of garlic, minced
- 2 teaspoons olive oil
- 2 tablespoons onion
- 3 cups roasted tomato puree (from the above- place in a blender and puree until desired texture)
- 1 cup juice from roasting, seeds strained out
- 1 teaspoon salt
- pepper
- 1 tablespoon dark brown sugar
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon basil, chopped
- baguette, sliced into crostinis
- fresh mozarella cheese
- butter
Pan Seared Oven Roasted Garlic Skinless Chicken Breast
By ngaldi
1) Preheat oven to 350 convection
- 2 Skinless boneless chicken breast well trimmed
- 1 T olive oil
- 2 cloves garlic minced
- salt
- pepper
Rosemary Garlic Pork Rib Roast with Roasted Carrots and Onions
By ngaldi
Preparation Preheat oven to 350°F
- 3 bunches small thin carrots (not baby carrots, about 2 pounds)
- 3/4 pound small white onions, halved lengthwise
- 3 bacon slices, chopped
- an 8 rib pork rib roast (about 4 1/2 pounds)
- 2 garlic cloves, sliced thin about 1/4 cup small leaf clusters from fresh rosemary sprigs
- 1/4 cup water
- 1 tablespoon chopped fresh parsley leaves
- Garnish:fresh rosemary and parsley sprigs
CORNISH GAME HENS WITH SWEET POTATO STUFFING
By ngaldi
Peel, cube and boil sweet potatoes until they are soft
- 4 to 5 med. sweet potatoes
- 1 egg
- 1/2 c. butter
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Pecans, optional
- 4 cornish game hens
Real Chiles Rellenos
By ngaldi
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source
- 4 large poblano peppers
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
- 1/4 cup all-purpose flour for dredging
- 1 (14.5 ounce) can Mexican-style stewed tomatoes
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chicken broth
- 2 tablespoons distilled white vinegar
- 1 teaspoon dried Mexican oregano, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon hot pepper sauce (such as Cholula®)
- 1/8 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 5 egg whites at room temperature
- 1 egg yolk, beaten
- 1/4 cup all-purpose flour for dredging
- 1 cup oil for frying, or as needed
- sour cream for garnish
Lychee Martini
By ngaldi
In a cocktail shaker filled with ice add vodka, lychee juice and vermouth
- Ice cubes
- 6 ounces vodka
- 4 ounces lychee juice
- Splash vermouth
- 2 lychees, for garnish
Pork Tenderloin with Mushroom Sauce
By ngaldi
Tie loin with three pieces of cooking twine alone the length of loin (to hold it’s shape)
- Mushroom Sauce:
- 2 lb pork loin
- 1 tbsp butter
- 1 tbsp canola oil
- 1/2 tbsp kosher salt
- 1 tsp pepper
- A few sprigs of fresh rosemary
- A few sprigs of fresh thyme
- 1/2 tsp sage
- 2 bay leaves
- 10 fresh garlic cloves
- 1- 1 1/2 onions
- 1 package sliced mushrooms
- Three diced garlic cloves
- 1 tbsp butter
- 1 tbsp oil
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- Three chopped green onions
- 1/2 cup white wine
- 3/4 cup chicken broth
- Garlic salt (to taste)
- Garlic powder (to taste)
Hot and Spicy Meatballs
By ngaldi
Mix all the sauce ingredients together
- SAUCE
- 3/4 cup catsup
- 1/2 cup water
- 2 tablespoons vinegar
- 1 tablespoon minced onion
- 2 tablespoons brown sugar
- 2 teaspoons worcestershire sauce
- 1 1/2 teaspoons salt
- 1 teaspoon dry mustard
- tabasco to taste
- 1/4 teaspoon black pepper
- pinch of cayenne
- MEATBALLS
- 3/4 pound ground beef
- 3/4 cup fine bread crumbs
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon minced onion
- 1/2 teaspoon prepared white horseradish
- 3 drops tabasco
- 2 eggs beaten
- butter for browing
Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette
By ngaldi
Recipe courtesy Stephen Jalbert, The Grill at the Ritz-Carlton - Dearborn, MI
- 1 pound fingerling potatoes, tossed in vegetable oil
- 1/4 cup mild extra-virgin olive oil
- 2 tablespoons finely chopped rosemary leaves
- 2 (8-bone) racks of lamb*
- Kosher salt
- Black pepper
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon minced shallots
- 1/4 cup olive oil
- Kosher salt and pepper
- *Cook's Note: Purchase lamb from a good source. Have butcher prepare racks in 4-bone portions.
Marinated Asparagus Salad
By ngaldi
Recipe courtesy Paula Deen
- 1 bunch asparagus, trimmed and cooked, or 1 1/2 (15-ounce) cans whole green asparagus spears
- 1/2 teaspoon dried tarragon leaves
- Black pepper
- 1/2 teaspoon garlic salt
- 1 (0.7-ounce) package Italian salad dressing mix, prepared according to package directions
- 1/4 cup tarragon vinegar
- Lettuce leaves
- Mayonnaise