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Recipes
Yucatán Chicken with Orange-Guajillo Glaze
By ngaldi
MAKE THE RUB In a small skillet, toast the allspice, peppercorns, cumin seeds, cinnamon and cloves over moderately ...
- One 4-pound chicken, backbone removed
- 1/4 cup plus 2 tablespoons Adobo Rub
- 2 tablespoons allspice berries
- 2 tablespoons black peppercorns
- 1 tablespoon cumin seeds
- One 1 1/2-inch cinnamon stick, broken
- 7 whole cloves
- 2 tablespoons sweet paprika
- 1 tablespoon chipotle powder
- 1 tablespoon ancho chile powder
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 dried guajillo chiles, stemmed and seeded
- 1/3 cup boiling water
- Finely grated zest of 1 orange
- 1 cup fresh orange juice
- 3/4 cup apple cider vinegar
- 1/4 cup light corn syrup
- 1/4 cup light brown sugar
- 2 tablespoons honey
- 1/2 mango, peeled and chopped, plus mango slices, for serving
- 1/4 cup peeled and chopped fresh ginger
- 1 habanero chile, coarsely chopped
- 1/2 teaspoon ground coriander
- Salt
- Vegetable oil, for grilling
Flavored Salts
By ngaldi
A beautifully packaged variety of flavored salts is a quick and simple gift any foodie will appreciate
- 24 jar(s) (2 ounces each) for packaging finished salt
- 4 tins filled with shredded paper, for packaging finished jars
- 4 ounce(s) dried porcini mushrooms
- 1 cup(s) fine sea salt
- 4 dried ancho chiles
- 1/4 cup(s) smoked paprika
- 3/4 cup(s) fine sea salt
- 4 head(s) celery, leaves only
- 1 cup(s) fine sea salt
- Zest of 6 limes (about 1/2 cup)
- 3 teaspoon(s) ground ginger
- 1 cup(s) fine sea salt
- 1/2 cup(s) herbes de Provence
- 6 tablespoon(s) dried lavender
- 3/4 cup(s) fine sea salt
- 12 medium dried bay leaves
- 1/4 cup(s) garam masala
- 1/4 cup(s) curry powder
- 2 teaspoon(s) ground cumin
- 1/2 cup(s) fine sea salt
Beef Stew
By ngaldi
In a large pot or dutch oven, cook beef in oil over medium heat until brown
- 2 pounds cubed beef stew meat
- 3 tablespoons vegetable oil
- 4 cubes beef bouillon, crumbled
- 4 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 stalks celery, cut into 1 inch pieces
- 1 large onion, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Parker House Rolls Topped with Cheddar and Old Bay
By ngaldi
In a microwave-safe cup, heat the milk until warm but not hot, about 20 seconds
- 1 cup milk
- 1 envelope active dry yeast (2 1/2 teaspoons)
- 3 tablespoons sugar
- 1 large egg, beaten
- 1 stick unsalted butter, melted, plus more for greasing the pan
- 3 1/2 cups all-purpose flour, plus more for kneading
- 1 1/2 teaspoons table salt
- 3/4 cup shredded sharp cheddar cheese (about 2 ounces)
- 1 teaspoon Old Bay seasoning
Mediterranean Style Roasted Red Pepper and Lentil Salad
By ngaldi
Preheat oven to 425 degrees F (220 degrees C)
- 1 1/2 large red bell peppers, halved and seeded
- 1 tablespoon extra virgin olive oil
- 1 cup French green lentils
- 3 cups cold water
- 1 pinch sea salt
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 2 carrots, peeled and finely diced
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2 small shallots, coarsely chopped
- 1/2 teaspoon sea salt
- 5 tablespoons fresh lemon juice
- 1 1/2 tablespoons white wine vinegar
- 1 1/2 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil
Chicken Asparagus Roll-Ups
By ngaldi
Preheat oven to 475 degrees F (245 degrees C)
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 lemon, juiced and zested
- 2 teaspoons dried tarragon
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 16 spears fresh asparagus, trimmed
- 4 skinless, boneless chicken breast halves
- 4 slices provolone cheese
- 1 cup panko bread crumbs
My Favorite Brisket (Not Too Gedempte Fleysch) Epicurious
By ngaldi
This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of th...
- 2 teaspoons salt
- Freshly ground black pepper
- 1 (5-pound) brisket of beef, shoulder roast of beef, chuck roast, or end of steak
- 1 clove garlic, peeled
- 2 tablespoons vegetable oil
- 3 onions, peeled and diced
- 1 (10-ounce) can tomatoes
- 2 cups red wine
- 2 stalks celery with the leaves, chopped
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 1/4 cup chopped parsley
- 6 to 8 carrots, peeled and sliced on the diagonal
Chile Relleno Casserole
By ngaldi
Preheat the oven to 350 degrees, and spray a 9x13" baking dish
- 4 eggs
- 2 cups milk
- 2 Tbsp all-purpose flour, sifted
- 1/2 tsp cayenne pepper
- salt and pepper, to taste
- 2 (10-oz) cans whole green chiles, drained
- 2 1/2 cups Monterey Jack and cheddar cheese blend, shredded
- 1 cup enchilada sauce
- green onions and sour cream for garnishes
Grilled Fish with Artichoke Caponata
By ngaldi
In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- 4 tender celery ribs, diced (1 cup)
- 1 onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1/2 cup prepared tomato sauce
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/2 pound marinated artichoke hearts, drained and chopped
- 1/2 cup pitted green olives, chopped
- 1/4 cup pine nuts
- 3 tablespoons sugar
- 2 tablespoons small capers, drained
- Kosher salt and freshly ground pepper
- 3 tablespoons shredded basil
- Six 7-ounce skinless mahimahi fillets
Purple Sage Four Bean Casserole
By ngaldi
Drain all beans well (except vegetarian beans)
- 1 16 -ounce can pinto beans
- 1 16-ounce can kidney beans
- 1 16-ounce can vegetarian beans
- 1 10-ounce package frozen Italian green beans or lima beans, thawed
- 4 slices bacon, chopped
- 6 scallions, chopped
- 1 green pepper, chopped
- 1 8-ounce jar chili sauce
- 3/4 cup brown sugar