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Grilled Swordfish

7/8/2021

2 tbs olive oil
2 tsp soy sauce
1 tbs red-wine vinegar
1 tsp rosemary
4 bulb garlic, chopped
2 tsp coriander
1 tsp cumin
1 tsp sweet paprika
2 tsp grated lemon rind
1/4 tsp red pepper flakes

swordfish steak
2 tbs butter, room temperature
2 tsp parsley, chopped
1 clove garlic, minced
1/4 tsp black pepper
1/2 tsp ginger
1/4 tsp crushed red pepper
1/2 tsp lemon peel

Combine ingredients through crushed pepper for marinade
Pat fish dry, season, and marinade, 15 minutes
Cook in hot oil 3-4 minutes
Flip and add marinating juice to pan
Place in oven at 400 degrees for 5-6 minutes
Cool 3-4 minutes on each side
Combine butter ingredients together in pan and pour over fish

Salmon and Tomato Jam

6/18/2021

2 tbs ginger
1 small onion, minced
14 oz can tomatoes
1/2 tsp crushed red pepper
2 tbs brown sugar

2 tbs rice wine vinegar
salmon
garlic
rosemary
thyme

Saute 2 tbs ginger and onion in hot oil until softened, about 4 minutes
Add the tomatoes, crushed red pepper, sugar and vinegar
Cook until thick and jamlike, mashing and stirring occasionally, about 10 minutes
Season
Prepare salmon by cutting thin slices into skin side of the salmon
Season each cut with salt, pepper, thyme, and rosemary
Drizzle with oil
Lay in hot oil skin side down, push down so it cooks evenly, and season
When 2/3 of the side of the fish has turned pink (4-5 minutes, flip
Tip pan so olive oil evenly cooks the top of salmon and flip back to skin side
Remove pan from heat but leave fish in hot pan so it stays crispy
Serve jam on top of salmon and garnish with cilantro and lime wedges

Orzo Carbonara

6/17/2021

6 eggs, separated
100g parmesan, grated
500g orzo
1 Pack of Smoked Streaky Bacon

1 clove garlic
2 tsp of chilli flakes
Black Pepper

Mix together yolks, cheese, and pepper with a fork
Cook bacon until crispy
Begin cooking orzo
Add garlic and chili flakes to bacon
Add ladle of pasta water to pan
Add cooked pasta to pan and mix together
Stir in cheese mixture and more pasta water until silky

Panang Curry

6/15/2021

1/2 cup coconut milk with 1/2 cup water
1 lb chicken, sliced
1 small shallot, diced
2 tbs curry paste
3 cloves garlic, minced
chilies to taste
1 cup coconut milk
1/2 cup coconut milk with 1/2 cup water

1 onion, chopped
bell peppers, chopped
mushrooms, chopped
1 cup coconut with 1 cup water
30 g fish sauce
30 g palm sugar
50 g Thai basil leaves
4-5 kaffir lime leaves

Heat coconut milk/water mixture and cook chicken with shallots; set aside
Stir fry curry paste in hot oil until fragrant, scraping around the pan with chilies
Slowly add coconut milk and cook until fat begins to fry to surface
Saute vegetables in curry until tender
Slowly add diluted coconut milk and cook gently for 3 more minutes
Cook in fish sauce and sugar
Stir in chicken, basil, and lime leaves
Serve over rice

Panang curry ingredients: chilies, sea salt, galangal, lemongrass, coriander root, kaffir lime rind
peppercorns, shallots, garlic, roasted coriander seeds, roasted cumin, shrimp paste

Shrimp & Grits

6/6/2021

2 cups water
1 cup grits, stone-ground
1 cup chicken broth
1 cup heavy cream
bacon
1 lb shrimp
1/2 lb andouille sausage
1/4 tsp cayenne pepper
1 tsp thyme
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp onion powder

1/4 tsp oregano
1/8 tsp white pepper
salt & pepper, to taste
1 bell pepper, chopped
1 onion, chopped
5 cloves garlic, chopped
1 can fire roasted tomatoes
1 cup chicken stock
1/3 cup heavy cream
1/2 stick butter
2 tbs parsley, chopped

Bring water to boil and add grits
Cook 30 minutes, stirring occasionally, gradually adding heavy cream and broth
Cook down bacon
Cook shrimp and sausage in hot grease, remove
Cook vegetables until soft
Season and add garlic
Stir in tomatoes, broth, and cook down
Stir in cooked shrimp and sausage, cream, butter, and parsley
Once butter is melted, serve over grits

Yucca Fries

5/18/2021

1 lb yucca
2-3 cups oil

Slow Cooked Short Ribs

5/17/2021

6short ribs
1 bulb garlic, cut in half through bulbs
large spoonful tomato paste
red wine

beef stock
pancetta, chopped thickly
chestnut mushrooms, halved
Italian parsley

Season ribs
Brown in hot oil in roasting pan on all sides, bone on top first
Add garlic to pan cut side down
Stir in tomato paste to cook out
Pour in enough wine to completely cover bottom of the pan by a few cm
Simmer and cook down halfway
Add stock to inch below the ribs
Cover and bake at 330F for 2 and a half hours
About 10 minutes before ribs finish begin garnish
Cook pancetta until fat cooks down to bacon
Add mushrooms until start to crisp then turn off heat
Remove ribs to plate
Mash and push garlic and liquid through sieve
Top ribs with braising sauce
Top with mushrooms, bacon, and flat leaf parsley

Greek Octopus Stew

5/15/2021

Greek

1 lb octopus, cut into bite sized pieces
2 tbs olive oil
5 shallots, halved and layers separated
3 cloves garlic, thinly sliced
1 small can olives, pitted and sliced
2 bay leaves

2 tbs balsamic vinegar
pepper
1 pinches chili flakes
1 tablespoon(s) honey
spring onions, to serve
coriander

Caramelize shallots in very hot oil, 3-4 minutes
Saute garlic and stir in octopus, 4-5 minutes
Add olives, balsamic, chili, flakes, honey, and pepper
Stir to combine and lower heat
Cover and simmer 45-60 minutes to desired octopus tenderness
Finish uncovered if too liquidy

Don't add extra liquid or salt to octopus. I added mushrooms because it sounds nice.

Llapingachos

5/10/2021

Ecuadorian

2 lbs potatoes (I subbed with yucca)
2 tbs annatto oil
1 medium white onion, diced
1 tsp course salt

1/2 tsp ground white pepper
2 cups shredded Oaxaca
Cilantro, finely chopped to garnish

Salsa de Maní

2 tablespoon annatto/achiote oil
1 medium onion, diced
2 garlic cloves, minced
1/2 cup unsalted, roasted peanuts
3/4 cups of milk, plus more as needed
Salt and freshly ground pepper
2 tablespoons cilantro, finely chopped

Salsa de Aji

2 tbs annatto oil
1/2 onion, diced
1 aji amarillo
1 clove garlic, minced
Salt and pepper
5 ounces fresh mozzarella cheese
1/2 cup heavy cream

Boil potatoes with salt until tender, about 30 minutes
Saute onions in hot oil
Drain, peel, and rice, mash, or blend the potatoes
Blend in sauted onions, followed by cheese
Allow to cool and shape into patties, about 1/2 cup per cake
Chill for about 30 minutes before cooking
Brush hot skillet with annatto oil and brown cake on both sides, brushing with oil before flipping
For sauce, heat annatto oil and saute onion, garlic, and pepper
Stir in remaining ingredients and bring to a boil
Serve on top of cakes

Sticky Barbecued Beef Ribs

5/6/2021

Tim Love recipe

2 tbs olive oil
1 large celery rib, chopped
1 carrot, chopped
1 small onion, chopped
3 ancho chiles—seeded & diced
2 cups chicken stock
1/2 cup ketchup

1/4 cup distilled white vinegar
1/4 cup molasses
1/4 cup dark brown sugar
1/4 teaspoon dry mustard
hot sauce
chili powder
Salt Rack of 6 ribs, at room temperature

In a large saucepan, heat the olive oil until shimmering.
Add celery, carrot, onion and cook over moderate heat until lightly browned, about 10 minutes.
Add the anchos and cook until fragrant, about 2 minutes.
Add stock, ketchup, vinegar, molasses, sugar, mustard, and hot sauce or chili powder to taste
Simmer over moderate heat until reduced to about 3 cups, about 30 minutes.
Transfer the mixture to a blender and puree until smooth
Return to saucepan and simmer until thickened and reduced to 2 3/4 cups, about 5 minutes
Season
Light a grill. Cut in between the bones to separate the rack into individual ribs
Grill the ribs over moderate heat, turning until crusty and sizzling, about 10 minutes
Brush generously with the barbecue sauce and grill, turning until deeply glazed, about 5 minutes
Serve the ribs, passing the extra sauce on the side

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