Search Results

Ingredients: · 1 wheel brie · 4 sheets phyllo dough · 3-4 tablespoons olive oil · ¼ cup dried figs, diced · ¼ cup fig paste or jam · 1-2 tablespoons rosemary, chopped · Honey to drizzle Method: 1. Preheat oven to 375. 2. Lay one sheet of phyllo down at a time and brush liberally with olive oil. Place a second sheet and repeat – repeat until all 4 sheets are done. 3. Place brie on the middle of the phyllo, spread fig paste on top of brie, sprinkle with chopped figs and rosemary. Drizzle with honey. Note: Only DRIZZLE lightly with honey – if you use too much it will seep and burn as you bake. 4. Pull all four corners of phyllo up and above brie. Twist to close. 5. Bake in preheated oven for 20-30 minutes or until pastry is golden. Enjoy.

Ingredients: · 1 zucchini, cut into 1/8” slices · 1 tablespoon malt vinegar · 1 ½ teaspoon olive oil · Sea Salt to taste Instructions: 1. Preheat oven to 200 degrees. Line two baking trays with parchment paper. 2. Slice zucchini thin with a mandoline. 3. Combine zucchini, vinegar and oil in a bowl, tossing to coat well. Let stand 10 minutes. 4. Lay zucchini slices on baking trays and sprinkle with salt. 5. Bake for 2 – 2 ½ hours or until chips are dry, crisp and lightly golden. Turning as needed. 6. Let cool and enjoy!

Ingredients: · ¼ pineapple, finely diced 1 tomato, seeded and chopped · 3 tablespoons red onion, chopped · 2 garlic cloves, minced · 1 jalapeno, deseeded and chopped (use as much or little as desired) · ½ cup cilantro or mint, chopped (or both!) · Juice of 1 lime · Salt & Pepper to taste Instructions: 1. Make salsa by combining ingredients in a bowl. Serve with tacos or tortilla chips. Enjoy!

Ingredients: · 2 pounds octopus, cleaned and patted dry · 2 pounds potatoes, washed but unpeeled · 1 cup white wine · 2 bay leaves · Handful of parsley leaves, chopped finely and 3 whole sprigs · 1 lemon, quartered · 1 roma tomato, rough chopped · ½ red onion, rough chopped · Juice of 1 lemon · 1/4 cup extra-virgin olive oil · 3 ribs celery, thinly sliced · Salt and pepper to taste Instructions: 1. In a cast iron pot, heat oil over medium high heat. Add octopus and brown on all sides. Add wine, bay leaves, parsley sprigs, quartered lemon, tomato, onion, salt and pepper into pot. Place lid on pot and reduce to lowest simmer for 30-45 minutes or until octopus is very tender (should not be tough which is undercooked or mushy which is overcooked). 2. Meanwhile, cover the potatoes with cold water in a second pot, and bring to a boil. Cook about 25 minutes, until just tender, then cool, peel, and cut them into 1- inch cubes. -OR- Using a pressure cooker, place 1-2 cups water and a rack into a pressure cooker. Place potatoes on rack. Cook on high pressure for 10 minutes. Let pressure naturally release. Let potatoes cool enough to work with, then remove peels and dice. 3. Drain the octopus, discarding solids but reserving liquid from the pot. 4. Cut the tentacles away where they join the head. Clean the octopus head, which looks like a pouch the size of your fist, by squeezing out the core with your fingers, and cut the meat into thin slices. Cut the tentacles into inch long pieces. 5. Toss the octopus and potatoes together with the parsley, lemon juice, the rest of the olive oil, and the thinly sliced celery. Add a little of the octopus braising liquid if desired. Add salt and freshly ground pepper to taste. 6. Eat at room temperature or chilled.

Ingredients: · ½ cup olive oil, or as needed to smooth out mixture · 2 cans chickpeas, rinsed and drained · 1-2 tablespoons lemon juice · 2 garlic cloves, minced · 1 tablespoon tahini · Salt & Pepper to taste Directions: 1. Place chickpeas, 1 tablespoon lemon juice, garlic cloves, tahini, salt and pepper in food processor. Pulse to combine. 2. On high speed, pour olive oil into food processor while blending. When smooth, taste and add more lemon juice if needed. Adjust olive oil as needed, until mixture is smooth and creamy. 3. Serve with pita and fresh veggies. Enjoy

Ingredients: · 1 head cauliflower, sliced into steaks · 2 tablespoons capers · 3 tablespoons olive oil · 8 ounces baby kale · 1 chopped, roasted red pepper · 4 ounces feta · 1 tablespoon lemon juice · Balsamic Vinegar, to taste · Salt & Pepper, to taste Instructions: 1. Preheat oven to 450 degrees. 2. Place cauliflower steaks on an oiled sheet pan, drizzle with 2 tablespoons oil, capers and salt & pepper to taste. Roast for approx. 12-15 minutes at 450 degrees. Set aside. 3. In a large bowl, toss baby kale, roasted red peppers and feta together. Season with 1 tablespoon olive oil, 1 tablespoon lemon juice and salt & pepper to taste. 4. Place cauliflower steaks on serving platter, top with salad mixture and drizzle with balsamic vinegar.

For the pesto: 1 C. basil leaves 1 T. mint leaves 3 garlic cloves ¼ C. parmesan cheese, grated 2 T. pine nuts 1/3 – ½ C. olive oil (depending on preference of creaminess) Salt & Pepper, to taste Instructions: 1. Puree all ingredients to make a sauce. For the Shrimp: 1 # shrimp, cleaned and deveined 2 T. olive oil 1 T. butter Salt and pepper 2 T. chopped rosemary, chopped 2 T. lemon balm, chopped 1 T. basil, chiffonade Juice of ½ lemon Salt & Pepper to taste Instructions: Preheat oven to 400°F. In a bowl, combine the olive oil, butter, salt and pepper, rosemary, lemon balm, basil, and lemon juice. Toss to combine. Mix in the shrimp and coat with the herb mixture. Roast on 400 degrees on a sheet pan until done. 5-7 minutes. For the pasta: 1 lb pasta Truffle oil, optional Instructions: Cook pasta as directed. Toss the pesto with the pasta, arrange the shrimp on top and garnish the dish by drizzling truffle oil on top. Top with more basil leaves.

Ingredients: For the filling: 4 tablespoons of butter or oil 1 white onion, diced 2-3 garlic cloves, crushed 1 tablespoon of dry oregano 2-3 teaspoons of ground cumin 2 teaspoons achiote paste 1 lb ground beef 1/2 cup green olives, chopped Salt and pepper to taste Oil or egg, to brush 1 recipe double pie crust or 2 premade pie crusts For the Cilantro Crema: 1 cup crema Mexicana ¼ cup cilantro, chopped 2-3 tablespoons lime juice Salt & Pepper to taste Method: In a large frying pan, brown the ground beef. Remove and set aside. Heat the butter in the same large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft. Add the oregano, ground cumin, achiote, and salt/pepper. Add the ground beef and olives, stir and cook until all ingredients are incorporated. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas. Remove dough from the fridge and place on a well-floured surface. Using a rolling pin, roll the dough until it's about ⅛th inch thick. Using cutter or a rim of a mixing bowl, cut out circles. Scoop a little filling onto one half of the dough round, leaving room around the rim. Fold the other side of the dough over the top of the fillings. Press down with a fork around the edges or crimp with hands. Repeat with remaining dough, reserving any leftover filling. Brush the top of the empanadas with the egg wash or oil. Place in the oven and bake 30¬-35 minutes until golden. While empanadas are cooking, mix crema, cilantro, garlic and lime juice in a food processor or blender. Season with salt to taste. Serve empanadas warm with dipping sauce.

Ingredients 1 tbsp oil 1 medium onion, julienned 1 red bell pepper, julienned 2 red fresno chiles, sliced 5 cloves garlic, minced 1.5 tsp black cumin 1.5 tsp smoked paprika 1 tsp paprika 1 sprig oregano 1-14oz can whole plum tomatoes, crushed with your hands Salt and pepper to taste 4 eggs Cilantro, to garnish Mustard Oil, to garnish Instructions: 1. In a large skillet, heat the oil over medium heat. Add the onion, season with salt and pepper, and walk away. (go take the dog out or something, don’t stir the pan). We are looking for a nice char on the onions. 2. When the onions are charred, turn the heat up to medium high and add the bell pepper and the fresno chiles. Saute until they have started to caramelize and then move them to the side of the pan, leaving some open room on the bottom of the pan. 3. Add 1 tsp. more oil and add the garlic and the cumin. Cook until fragrant, 1 minute. Then add both paprika and the oregano. Season with salt and pepper. Cook for another minutes and then stir into the onion and peppers. 4. Add the canned tomatoes and stir into the onion pepper mixture. Reduce heat and simmer until thickened. 5. When the sauce is ready, crack the eggs in to the pan and sprinkle the whites with salt and pepper. Cover the pan and cook until the whites are set – the yolk should still be runny. (Never salt the yolks – you’ll get speckling/white spots) 6. Garnish with cilantro and mustard and serve immediately!

A RECIPE A DAY IN MAY! MAY THE 4th BE WITH YOU AND MAY YOU CELEBRATE NATIONAL CANDIED ORANGE PEEL DAY (IT'S A THING!) Ingredients: 2 blood oranges, oranges, tangerines or mandarins sliced in thin rounds, any seeds removed 2 c. water 2 c. sugar For the Candied Oranges: In a large non reactive saucepan, combine the 2 cups of water and the 2 cups of sugar and bring to a boil. Reduce heat to medium high and add the orange slices. Cook the oranges for 15 minutes on a rolling simmer and then turn off the heat and let the oranges rest in the pan until they have cooled slightly, 5-7 minutes. Remove from the pan and place on a wire rack to drain and come to room temperature 15-20 minutes. Set aside. Let dry for at least two hours to overnight. Toss in sugar if desired.

Ingredients: · 8 dried red chiles, soaked in 1 C. boiling water for 20 minutes, removed from liquid and liquid reserved · 1” piece ginger, rough chopped · 1 lemongrass, bottom 4 inches - 1 T. lemongrass, rough chopped – save the rest for below · 5 cloves garlic · 2-3 shallots, roughly chopped · 1 T. coconut milk · 1 T. soy · 2 # pork, diced into large chunky pieces · 1 T. salt · ½ T. ground pepper · 1-2 T. oil · 3 C. water · 1.5 T. Burmese curry powder · 5 garlic cloves, smashed · 2 inch piece ginger, cut into matchstrips · 2 T. coconut milk · 2 mangoes, peeled, pit removed and large diced · 2 T. tamarind paste · 2 T. cilantro Instructions: 1. In a food processor, combine the red chiles, ginger, lemongrass garlic, shallot, coconut milk and soy. Add 2-3 T. water and puree in food processor. If a bit more liquid is needed to puree, add a bit at a time. 2. Mix red curry paste with the pork, salt and pepper. Toss well to combine, set aside. 3. In a large dutch oven or large covered fry pan, heat the oil over medium heat. Add the pork chunks in a single layer and brown. Remove to a plate and continue with the rest of the pork. 4. Add the water, Burmese curry powder, garlic, ginger, and browned pork. Bring to a boil then cover and reduce the heat to a simmer. When half of the water has evaporated, add the coconut milk and mangoes. Simmer uncovered until the sauce has thickened. Stir in the tamarind paste and cilantro. Serve with rice.

Ingredients: 1 rack ribs of your choice Oil, as needed For the rub: · 2 tablespoons instant coffee · 2 tablespoons cocoa powder, unsweetened · 1 tablespoon ancho chili powder (or your favorite chili powder) · 1 tablespoon dried thyme · 1 tablespoon paprika · 1 tablespoon brown sugar · ½ tablespoon smoked salt · ¼ teaspoon ground cloves Method: 1. Read the recipe. Did you read it? Read it again… 2. Make rub by combining all ingredients. 3. Rub ribs with half of the cocoa-coffee rub (make sure silverskin has been removed). 4. Cut ribs into slabs that can fit into your pressure cooker. Turn on brown setting, and add 1-2 tablespoons oil. Brown ribs on top side, in batches. Set aside. 5. Add 1 cup water into pressure cooker. Add rack over water and lay ribs back into pressure cooker. Cook on high pressure for 30 minutes. Let pressure naturally release. 6. While ribs are cooking, make Guinness-Cherry Glaze. 7. Prepare grill by preheating on high heat. Once preheated, lower heat to medium low. Sprinkle ribs with remaining rub. 8. Baste the presentation side first, then place onto the grill. Then baste the bottom. Cook until a nice crust starts to form. Baste the bottom with more glaze, then flip, basting the top again after flipping. Cook until desired crust and temperature are reached. Guinness Cherry Glaze: · 1 bottle Guinness · ½ Cup Brown Sugar · 1 cup cherry juice Place all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium or medium-low and let reduce until you have a thick glaze. Make sure to pick a larger saucepan than you think you need – the alcohol has a tendency to boil over.