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Seco de Borrego

4/28/2021

Ecuadorian

1 lbs lamb meat, cut in large chunks
3 garlic cloves
1/4 tbs cumin
1/4 tsp ground mustard
1/4 tsp ground coriander
Couple of sprigs of fresh parsley cilantro and oregano
1 small white onion, chopped
1 tomato peeled and seeded
1 bell peppers chopped in large chunks

1/4 tsp achiote annatto powder
1/4 tsp chili powder
3 cups beer
1/4 cup white wine
Juice from 1 whole naranjilla
1 tbs grated panela or piloncillo or brown sugar
1/2 tbs finely chopped cilantro parsley or oregano
Salt and pepper

Blend together red onion, garlic, cumin, mustard, coriander, herbs, salt, pepper, and beer
Marinate lamb for several hours
Blend together onion, tomato, and peppers to mince
Saute in hot oil with achiote and chili powder
And lamb and let brown
Stir in panela, beer, wine, juice and bring to boil
Reduce heat and simmer for about 3 1/2 hours
Adjust seasoning as needed
Sprinkle with herbs and serve with rice, yuca, avocado, and hot sauce

Roast Garlic Linguine

4/24/2021

130g parmesan, grated
40g pecorino, grated
3 bulbs garlic
450g linguine

1 lemon, zested
1 1/2 tbs pepper
salt

Wrap garlic bulbs in baking paper and roast at 350 for 40 minutes
Combine about 3/4 parmesan with pecorino and zest
Toast pepper in a frying pan until just starts smoking and add to cheese mixture
When garlic is squishy, remove it from the oven, peel, and mash it
Chop garlic into a smooth paste and mix into cheese mixture
Cook pasta in just enough water to cover with salt
After 4 minutes, add some pasta water slowly to cheese paste until creamy consistency
Reserve another cup of pasta water and drain pasta before al dente
Place pasta in pan on lowest heat and pour in sauce
Beat sauce through the pasta and add splashes of pasta water as it thickens, for about 3 min
Take off heat and stir for another minute
Serve with pepper, cheese, and a squeeze of lemon juice

Aji Risotto

4/19/2021

Peruvian

4 cups chicken broth
1 small white onion, finely chopped
2 garlic cloves, finely diced
1/2 lb large shrimp, shelled and deveined
1 cups of arborio or carnaroli rice

1/4 cup dry white wine
1 tsp of thyme leaves,
1/3 cup aji paste
1 1/2 tbs parsley, finely chopped
1/2 cup Parmesan cheese, finely shredded

In one saucepan bring broth to a boil
In a heavy pot saute onion and garlic in hot oil until translucent
Add shrimp and stir until opaque; remove shrimp and set aside
Add rice and stir until covered in oil
Add simmering broth a half cup of a time, stirring each time until absorbed
With about half of broth left, stir in whine, thyme, and aji
Continue adding broth
Stir in shrimp and cook until rice is al dente
Remove heat and stir in cheese and parsley
Adjust seasoning and serve with thyme and cubed queso fresco

Peruvian Roast Chicken

4/18/2021

Peruvian

Marinade:

6 garlic cloves, chopped
1 tbs cumin
2 tsp paprika
1 tsp dried oregano
1 tsp freshly ground black pepper
2 tsp salt
2 limes, juiced
1 tbs olive oil
1 tbs soy sauce
1/2 tbs chili paste or powder, such as aji amarillo

4 lb whole chicken

Green Sauce:

1 cup cilantro leaves
2 garlic cloves, chopped
1 - 2 limes, juiced
1/3 cup mayonnaise
1/2 tsp salt
1-4 jalapenos (to taste), chopped
1/2 tbs chili paste, to taste
2 tbs olive oil

Combine all marinade ingredients with whisk or blender
Pat dry bird with paper towel and use fingers to loosen skin from chicken
Distribute 2/3 marinade between the skin and the meat of the chicken
Rub remaining marinade into skin of chicken
Marinade overnight
To spatchcock remove back bone with kitchen sheers, splay out, and press down to flatted
(optional) Squeeze additional lime juice over chicken
Salt chicken
Roast at 400 degrees
Every 20 minutes, remove chicken from oven to baste with pan juices
Cook about 50 min, until golden, reaches internal temp of 165, and juices run clear when stabbing thigh with a fork
Blend together green sauce ingredients, olive oil last, and refrigerate until ready to serve
Carve chicken and serve with green sauce and limes

Balsamic Glaze Lamb Chops

4/14/2021

1 lb lamb rib chops bone in, frenched
2 tbs fresh thyme
2 tsp rosemary

2 garlic cloves, minced
1-1/2 teaspoons salt
1 tsp freshly ground black pepper

Blueberry Balsamic Glaze:

1 small shallot, minced
1/4 cup balsamic vinegar
3/4 cup blueberry juice
1 tsp sugar
1 - 2 thyme sprigs
1 tbs butter

Bourbon Balsamic Glaze:

1/3 cup bourbon
1 tbs brown sugar
1/3 cup balsamic vinegar
1 - 2 thyme sprigs
1/4 teaspoon cayenne pepper
1 tbs butter

Combine ingredients through pepper and rub into lamb chops
Rest until room temperature
For blueberry glaze, first cook shallots in warm oil until translucent
Stir together vinegar, juice, and sugar and bring to boil
Add thyme and reduce
Season
Remove from heat and stir butter into sauce
Sear lamb on all sides in sizzling hot oil, 2-3 min total for rare or 4-5 min total for medium rare
Cover with foil and rest 5-7 minutes
For bourbon sauce, deglaze lamb pan with bourbon and pour liquid in with sauce
Remove thyme from sauce and poor over chops

Chicken a la Plancha

4/13/2021

Ecuadorian

2 small oranges juiced
1 lime, juiced
4-5 garlic cloves, crushed
1 tbs oregano
1 tsp salt
1 tsp pepper

2 tbs olive or avocado oil
1 tsp cumin
1 lb chicken
limes
cilantro
avocado

Mix together ingredients through cumin and marinade chicken overnight
Butterfly chicken and tenderize with meat mallet
Heat pan to high heat and grill chicken on each side for 5 minutes
Plate and drizzle with lime and cilantro
Boil marinade to reduce and add onion and avocado
Top chicken with sauce

Majado de Verde

4/12/2021

Ecuadorian

2 green plantains, peeled and chunked
1 small white onion, diced
1/2 garlic bulb, crushed
1/2 tsp achiote or annatto

Boil plantains 30 minutes, until soft
Smash to consistency of small chunks
Refrito: Saute onion, garlic, and seasoning in hot butter or oil until soft and translucent
Cook in plantains for 5-10 minutes, stirring occasionally
Season more if needed
Serve with fried egg, avocado, cotija, etc

Achiote can be substituted with turmeric and paprika

Garlic Wine Oyster Sauce

4/7/2021

1 stick butter, separated
1 bulb garlic, minced
1 onion, diced
1 cup white wine
1 tbs white wine vinegar or lemon juice
2 tbs heavy cream

1 tsp paprika
2 tbs thyme
1 tsp salt
2 tsp pepper
1 tbs parsley

In one pan, cook garlic over medium heat in 2 tbs melted butter, tossing occasionally
In separate pan, saute onion in 2 tbs of butter until translucent
Add in wine and vinegar, bring to a boil and let simmer to reduce
Whisk in cream and continue to reduce
Add remaining butter and stir until melted
Add seasoning and whisk in garlic butter
Stir in parsley and serve

Chipotle Mac & Cheese

4/7/2021

1 lb Cavatappi pasta
6 oz onions, diced
4 oz butter
3 tbs Flour
2 cups heavy cream
3 cups half and half

1 tsp white pepper
3/4 lb smoked cheddar, grated
4 oz cheddar cheese, graded
1 tbs corn oil
1 tsp chipotle chili powder
3/4 cup Panko bread crumbs

Cook and drain pasta slightly firmer than al dente
Saute onions in melted butter until translucent
Stir in flour; do not brown
Add cream, half & half, salt & pepper
Bring to simmer and thicken, 5-6 minutes
Grate cheeses into sauce and add in pasta
Toast oil and chipotle powder for about 30 seconds until begins to smoke
Remove chili from stove, stir in bread crumbs, and spread over pasta
Bake at 350 degrees for 15 - 20 min, until golden

Reverse Sear Steak

4/6/2021

Steak Rub:

1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp turmeric
1/4 tsp coriander

1/2 tsp smoked paprika
1/2 tsp chili powder
1 tsp black pepper
1 tsp salt

Set steaks out until room temperature
Pat dry and rub seasoning in
Bake 30 minutes at 200 degrees or Sous Vide 1 hour at 130 degrees
Pre-heat cast iron on high with high smoke point oil
Add butter and steaks to pan at the same time and sear for 30-45 seconds on each side

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