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Chayote Slaw

Chayote Slaw

By

Julienne merliton, red bell Pepper, jalapeno, and cabbage

  • •1 merliton
  • •1 red bell pepper
  • •½ cup red cabbage
  • •½ jalapeno
  • •1/4 cup sugar
  • •1/4 cup cider vin
  • •2 TBS salt
  • •1 cup mayo
0/5 (0 Votes)

Mussels, Thai

Mussels, Thai

By

Found this recipe though L

  • 2 t 3 lbs mussels
  • 1 tbsp vegetable oil
  • 1 small onion finely diced
  • 2 garlic cloves minced
  • 2 tbsp Thai red curry paste
  • 1 can unsweetened coconut milk
  • i/2 cup white wine.
  • 1/4 cup lime juice, about 2 or 3 limes.
  • 1 tbsp fish sauce
  • 1 tbsp granulated sugar
  • 2 small tomatos diced
  • 1/2 cup finely chopped coriander
4.6/5 (7 Votes)

Duck L'Orange

Duck L'Orange

By

Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to ...

  • For duck
  • 1 tablespoon kosher salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 (5- to 6-lb) Long Island duck (also called Pekin)
  • 1 juice orange, halved
  • 4 fresh thyme sprigs
  • 4 fresh marjoram sprigs
  • 2 fresh flat-leaf parsley sprigs
  • 1 small onion, cut into 8 wedges
  • 1/2 cup dry white wine
  • 1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
  • 1/2 carrot
  • 1/2 celery rib
  • For sauce
  • 1/3 cup sugar
  • 1/3 cup fresh orange juice (from 1 to 2 oranges)
  • 2 tablespoons white-wine vinegar
  • 1/8 teaspoon salt
  • 2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
  • Special equipment: an instant-read thermometer; a 13- by 9-inch flameproof roasting pan
0/5 (0 Votes)

Short Ribs Bbq'd Korean

Short Ribs Bbq'd Korean

By

Recipe by funinthesun "This is a easy way to make Korean BBQ

  • 3/4 cup soy sauce
  • 3/4 cup water
  • 3 tablespoons white vinegar
  • 1/4 cup dark brown sugar
  • 2 tablespoons white sugar
  • 1 tablespoon black pepper
  • 2 tablespoons sesame oil
  • 1/4 cup minced garlic
  • 1/2 large onion, minced
  • 3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
0/5 (0 Votes)

Pasta with Lobster, Tomatoes and "Herbes de Maquis"

Pasta with Lobster, Tomatoes and Herbes de Maquis

By

The parts of Corsica that are not cultivated or forested are covered with a thick underbrush called the Maquis

  • 1 28-ounce can Italian-style tomatoes, drained, juices reserved
  • 2 live lobsters (about 1 1/4 pounds each)
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced fresh basil
  • 1 1/2 teaspoons minced fresh mint
  • 3/4 teaspoon minced fresh oregano
  • 3/4 teaspoon minced fresh thyme
  • 3/4 teaspoon minced fresh rosemary
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup whipping cream
  • 1 pound pasta (such as penne or fettuccine)
0/5 (0 Votes)

Rib Eye "Big Ass" Jerk Rubbbed Steak from Ripe Restaurant.

Rib Eye Big Ass Jerk Rubbbed Steak from Ripe Restaurant.

By

Nigel Owner of Ripe's Restaurant posted this recipe after a Trhwdown with Bobby Flay

  • Ingredients for Jerk Rub:
  • 1 16oz cut of boneless or bone-in Rib-Eye Steak.
  • 1 tsp Nutmeg
  • 2 tsp White Pepper
  • 1/4 C Black Pepper
  • 1/2 C Kosher salt
  • 3/4 C freshly ground Allspice
  • 3/4 C Brown Sugar
  • 3/4 C Orange Juice
  • 1 whole Scotch Bonnet pepper
  • 1 bunch Jamaican Thyme(about 10 stalks, picked from hard stems)
  • 8 whole Garlic cloves
  • 3/4 C chopped Scallions (green onions)
  • 2 cups whole Ajicito pepper (flavorful but not hot)
  • IngredientsChadon Beni Sauce:
  • Chadon Beni (also called Shadow Benny in Trinidad & Culantro in Latin markets) has a broad, flat green leaf. Its a cousin of Cilantrowhich can be used as a substitute in the recipe.
  • 1 cup densely packed Chandon Beni leaves.
  • 1 cup loosely packed fresh flat italian parsley leaves
  • 1 cup lime juice (fresh squeezed if available)
  • 1/2 fresh scotch bonnet pepper (or habanero)
  • 1/4 cup chopped scallions
  • 6 whole peeled garlic cloves
  • 1 tablespoon salt
4/5 (1 Votes)

Back Ribs Asian Spice Rubbed with Pinapple Ginger Barbeque Sauce

Back Ribs Asian Spice Rubbed with Pinapple Ginger Barbeque Sauce

By

Another Bobby Flay recipe

  • BBQ Sauce:
  • 2 tablespoons canola oil
  • 4 cloves garlic, smashed
  • 3-inch piece fresh ginger, peeled and chopped
  • 1 large Spanish onion, coarsely chopped
  • 3 cups fresh ripe pineapple chunks
  • 1 habanero, chopped
  • 1 cup fresh pineapple juice
  • 2 cups hoisin sauce
  • 1/4 cup ketchup
  • 1/4 to 1/2 cup dark brown sugar (depending on sweetness of pineapple)
  • 3 tablespoons ancho chile powder
  • 2 heaping tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 teaspoons ground star anise
  • 1 teaspoon ground cinnamon
  • Salt and freshly ground black pepper
  • Ribs:
  • 1/4 cup Spanish paprika
  • 1 1/2 tablespoons dry mustard
  • 1 tablespoon ground ginger
  • 1 tablespoon ground star anise
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon Thai chile flakes
  • 2 racks pork back ribs (12 ribs each), membranes removed
  • 2 cups soy sauce
  • 1/2 cup peeled and coarsely chopped fresh ginger
  • 6 cloves garlic, smashed
  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 1 bunch scallions, chopped
4/5 (1 Votes)

Spaghetti and Meat Balls with Tomato Sauce

Spaghetti and Meat Balls with Tomato Sauce

By

Bobby Flay's Spagatti and Meatballs with Tomato Sauce

  • Meatballs:
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 1/2 pound ground beef
  • 2 large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 4 cloves garlic, finely chopped and Sauteed
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped parsley
  • Salt and freshly ground pepper
  • 1 cup pure olive oil
  • Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 large Spanish onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
  • 1 bay leaf
  • 1 small bunch parsley
  • Pinch red pepper flakes
  • Salt and freshly ground pepper
  • 6 basil leaves, chiffonade
  • Spaghetti:
  • 12 cups water
  • Salt
  • 1 pound #8 or #9 spaghetti
  • Freshly grated Parmesan cheese
  • Garlic Bread:
  • 1 stick soften butter
  • 4 cloves minced garlic
  • 1 country loaf, cut into 3/4-inch slices
0/5 (0 Votes)

Green Pepaya Relish

Green Pepaya Relish

By

This is an generic version of this relish

  • 4 cups grated fresh green papaya
  • 1/4 cup salt
  • 1 carrot, peeled and sliced
  • 1 red bell pepper, sliced into long strips
  • 1 (2 inch) piece fresh ginger root, peeled and sliced
  • 2 green chile peppers, sliced into thin rings
  • 1 (1.5 ounce) box raisins
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon salt
4/5 (1 Votes)

New New Orleans Pasta

New New Orleans Pasta

By

Toss the chicken strips with 1 teaspoon of the Essence

  • 1/2 cup boned, skinned and julienned chicken breasts (about 4 ounces)
  • 2 1/2 teaspoons Emeril's Original Essence
  • 1 tablespoon olive oil
  • 2 ounces chopped andouille or chorizo sausage
  • 1/2 pound peeled and deveined medium shrimp
  • 1/4 cup chopped green onions
  • 1 tablespoon minced garlic
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/2 cup coarsely grated fresh Parmesan cheese, in all
  • 1/2 pound fettuccine
0/5 (0 Votes)