Ngaldi's profile page
Recipes
Mini Corn Cakes with Seared Salmon
By ngaldi
Bring a large saucepan of water to a boil
- 6 ears of corn, shucked
- 2 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- Salt
- Extra-virgin olive oil, for frying and brushing
- 1 1/2 pounds skinless center-cut salmon fillet, cut crosswise into ten 1/3-inch-thick slices
- Freshly ground pepper
- Flat-leaf parsley leaves, for garnish
Crab-Stuffed Grilled Bell Peppers
By ngaldi
1. Preheat grill to high. 2
- Cooking spray
- 12 mini sweet bell peppers, halved lengthwise and seeded
- 1/4 cup finely chopped celery
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 8 ounces lump crabmeat, shell pieces removed
- 3 ounces whipped cream cheese, softened
- 1 tablespoon minced fresh chives
Crunchy Cantaloupe & Blueberry Salad
By ngaldi
Using a melon baller, scoop out bite sized pieces of cantaloupe
- 1 medium size cantaloupe
- 1 cup blueberries
- 1/4 cup almond flakes
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 tsp red pepper flakes (for a little kick!)
- 1 tbsp chopped sweet basil leaves ( I wanted to make use of my beautiful basil plant so I used basil, you can use mint too. It will also give it a cool refreshing taste)
White Chocolate & Lime Cheesecake Bars
By ngaldi
Line 8x8x2-inch square baking pan with foil, extending over all sides
- 7 ounces high-quality white chocolate (such as Lindt), chopped, plus white chocolate curls (optional garnish)
- 27 chocolate sandwich cookies (about 11 ounces)
- 1/2 cup chilled whipping cream
- 1 8-ounce package cream cheese, room temperature
- 3 tablespoons sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon finely grated lime peel
- Lime slices or lime twists (for garnish)
Date Quick Bread with Pecan Streusel
By ngaldi
MEANWHILE, MAKE THE GLAZE Preheat the oven to 375°
- Vegetable oil spray
- 1/2 cup pecan halves
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 3/4 cup whole milk
- 3/4 cup finely chopped pitted dates (4 ounces)
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 1/2 cup confectioners' sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon milk
- 1/2 teaspoon pure vanilla extract
Mediterranean Tuna Salad
By ngaldi
Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl
- 2 teaspoons dijon mustard
- Grated zest and juice of 1 lemon
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1/4 cup chopped fresh dill
- Kosher salt and freshly ground pepper
- 1 12-ounce can solid white tuna in water, drained and flaked
- 1 14-ounce can chickpeas, drained and rinsed
- 1 Kirby cucumber, seeded and chopped
- 1 bunch scallions, sliced
- 1 pint cherry or grape tomatoes, halved
- 2 pieces pita or naan bread
- 1 head romaine lettuce, shredded
Tomato Tartlets
By ngaldi
Preheat the oven to 425° and line a large baking sheet with parchment paper
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 pound fresh ricotta
- 2 teaspoons fresh thyme leaves, plus more for garnish
- 30 cherry tomatoes (about 1 pound), halved crosswise
- All-purpose flour, for rolling
- 1/2 pound all-butter puff pastry
Black Beans
By ngaldi
In a medium stockpot over medium-high heat, cover beans with water and cook with onion, green pepper, garlic, bay l...
- 2 cups dry black beans, soaked overnight
- 1 onion, chopped
- 1 green bell pepper, chopped
- 5 cloves garlic, chopped
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 cup white cooking wine
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
Grilled Mustard-Herb Salmon
By ngaldi
Light a grill or preheat a grill pan
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 teaspoon dried dill
- 1/4 teaspoon ground coriander
- Four 6-ounce skin-on salmon fillets
- Kosher salt
- Freshly ground pepper
- Lemon wedges, for serving
Sweet and Savory Brisket
By ngaldi
Preheat oven to 325° F. Heat the oil in a large Dutch oven over high heat and sear brisket for 5 minutes on each s...
- 3 pounds second-cut brisket
- 1 1/2 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 tablespoons neutral cooking oil
- 2 tablespoons unsalted butter
- 3 medium white onions, chopped
- 6 garlic cloves, peeled and smashed
- 2 sprigs thyme
- 2 medium carrots, peeled and cut into chunks
- 1 1/2 tablespoon tomato paste
- 3/4 cups dried apricots or prunes
- 6 cups beef stock
- 1 bottle of red wine (I used cabernet)