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Recipes
Crispy Baked "Fried" Chicken
By ngaldi
Recipe courtesy Cat Cora for Food Network Magazine
- 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 4 cups cornflakes
- 2/3 cup buttermilk
- 2 tablespoons dijon mustard
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon ground sage
Boilermaker Tailgate Chili
By ngaldi
Heat a large stock pot over medium-high heat
- 2 pounds ground beef chuck
- 1 pound bulk Italian sausage
- 3 (15 ounce) cans chili beans, drained
- 1 (15 ounce) can chili beans in spicy sauce
- 2 (28 ounce) cans diced tomatoes with juice
- 1 (6 ounce) can tomato paste
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 green chile peppers, seeded and chopped
- 1 tablespoon bacon bits
- 4 cubes beef bouillon
- 1/2 cup beer
- 1/4 cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons hot pepper sauce (e.g. Tabasco™)
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1 (10.5 ounce) bag corn chips such as Fritos®
- 1 (8 ounce) package shredded Cheddar cheese
Bacon-Wrapped Dates with Parmesan
By ngaldi
by Suzanne Goin
- 24 deglet noor dates, pitted
- 1/4 pound Parmigiano-Reggiano
- Twenty-four 3-inch strips of very thinly sliced bacon
- 5 leaves flat-leaf parsley
Fiesta Lime Rice
By ngaldi
In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if n...
- 1 1/2 cups cooked long grain rice
- 3/4 cup canned black beans, rinsed and heated
- 3/4 cup cooked corn (I used Trader Joe's Fire Roasted frozen Corn), heated
- 1 large tomato, diced
- 1 large scallion, diced fine
- 2-4 tbsp chopped cilantro (to your liking)
- 1 tbsp fresh squeezed lime juice
- salt to taste
Turkey and White Bean Chili
By ngaldi
Recipe courtesy Emeril Lagasse, 2006
- 1/2 pound dried navy beans, picked over
- 2 tablespoons olive oil
- 2 cups chopped yellow onion
- 2 tablespoons minced jalapeno
- 2 tablespoons minced garlic
- 2 1/2 pounds ground turkey
- 2 tablespoons Emeril's Southwest Essence, recipe follows
- 1 2/3 tablespoons chili powder
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano, crumbled
- 1 bay leaf
- 3 tablespoons cornmeal
- 3 cups low-sodium chicken broth
- 2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained
- 2 (4-ounce) cans diced green chiles, undrained
- 1 tablespoon finely chopped fresh cilantro stems
- 1/4 cup heavy cream
- 2 tablespoons finely chopped fresh cilantro leaves
- Sour cream, for serving
- Grated Cheddar or Monterey Jack cheese, for serving
- Chopped green onions, for serving
Chicken Piccata
By ngaldi
2007, Ina Garten, All Rights Reserved
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Grilled Steak Salad with Asian Dressing
By ngaldi
Season both side of the rib eye steak with soy sauce and steak seasoning
- 1 (12 ounce) rib eye steak
- 1 tablespoon soy sauce
- 1 teaspoon Montreal steak seasoning, or to taste
- 1/2 lemon, juiced
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 2 tablespoons white sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 2 pinches red pepper flakes
- 10 leaves romaine lettuce, torn into bite-size pieces
- 1/2 large English cucumber, cubed
- 1 avocado - peeled, pitted, and diced
- 1 tomato, cut into wedges
- 1 carrot, grated
- 4 thin slices red onion
- 3 tablespoons toasted sesame seeds
Greek-Style Leg of Lamb
By ngaldi
In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano
- 1/4 cup extra-virgin olive oil
- 1/2 onion, coarsely chopped
- 1 garlic clove
- 2 dill sprigs
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon dried oregano
- 2 pounds boneless leg of lamb, in one piece
- Salt and freshly ground pepper
Black Bean and Chicken Chilaquiles
By ngaldi
Preheat oven to 450°. Heat a large nonstick skillet over medium-high heat
- Cooking spray
- 1 cup thinly sliced onion
- 5 garlic cloves, minced
- 2 cups shredded cooked chicken breast
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup fat-free, less-sodium chicken broth
- 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
- 15 (6-inch) corn tortillas, cut into 1-inch strips
- 1 cup shredded queso blanco (about 4 ounces)
Tomato Ombre on Grilled Rustic Bread
By ngaldi
Preheat grill to high heat
- 1 large, long rustic Italian loaf, such as ciabatta
- 2 cloves garlic, split in half crosswise
- 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green
- 1/2 cup extra-virgin olive oil, divided
- 1 1/2 teaspoons flaky sea salt, such as Maldon, divided
- Freshly ground pepper