Ingredients:
Pork: 4-Rack of Iberico Pork 1 tablespoon Dijon Mustard for binder Rub of choice - I used Chiles and Smoke Canyon Crust Spiced Lentils; 1 cup black lentils 2.5 cups water 1 teaspoon salt 1 tablespoon Berbere spice 2 teaspoons chili crisp 1 tablespoon olive oil salt and pepper Carnalized Onions: 2 large sweet onions 5 tablespoons avocado oil 1 teaspoon fine sea salt Instructions: Prepare rack of pork with binder and rub. Set aside and start lentils. Bring 2.5 cups of salted water to a boil. Rinse lentils thoroughly and add to boiling water. Cook following directions on your type of lentils. These took 15 minutes. Add rack to grill on high 450F. Sear on all sides and then move to low heat zone (dual zone grilling- fire on one side if using charcoal grill with charcoal pile on half the grill leaving safe zone to go to low fire cooking) Cook until internal pork temperature is 130F-135F. Rest for 20 minutes. Drain and run cold water briefly over lentils and return to pot. Add remaining ingredients. Serve pork over spiced lentils. Enjoy!
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Ingredients:
Vegetables: 1 English Cucumber, chopped 1.5 cups sliced tomatoes 1 cup artichokes, chopped 1 cup Kalamata olives, sliced, pitted 1/4 red onion, finely chopped 1/2 cup feta or goat cheese crumbles 1/4 cup fresh parsley, chopped Dressing: 1 lemon, juiced 2 teaspoons dried oregano 2 teaspoons dried parsley 1 small garlic clove, minced 1 teaspoon Dijon mustard Salt and pepper 1/4 cup artichoke marinade 1/4 cup olive oil Instructions: Chop vegetables and cheese to a large bowl. Whisk dressing ingredients in order listed incorporating oil last. Pour in a jar and shake it again before pouring over the salad. Toss and Enjoy!
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Colossal Sea Scallops 1 tablespoon cumin 1 tablespoon coriander 1/8 teaspoon sea salt Mango Egg Yolk Sauce: 2 mangos, juiced, strained 1 tablespoon rice wine vinegar 2 teaspoons of Dijon mustard 1 egg yolk, room temperature and whisked Slurry - 1 teaspoon cornstarch to 1 tablespoon cold water Grilled Peach Salsa: 2 peaches, peeled, grilled and diced 1 jalapeno, finely diced 1/4 red onion, finely diced 1 lime, juiced 1/2 teaspoon salt 1 teaspoon fresh cilantro, chopped (or more to taste) green onion to top scallop shells, optional Instructions: Prepare mango sauce by cooking down approximately 1/4 cup of strained mango juice to half, add rice vinegar, mustard and egg yolk. Be careful adding the egg yolk so it doesn't scramble. I drizzle a bit of the mango juice reduction into yolk to temper then whisk it in off the heat. I add slurry and return to heat. Prepare salsa by combining all ingredients. You can slice a green onion and I curl it with a sharp knife to top in the end. Prepare scallops. Remove the side muscle on the scallop. This is tougher than the meat of the scallop and takes away from the tender consistency. Pat very dry, add spice blend. Pat dry again and grill on hot grill, 400F until done. Just a few minutes per side. Serve pouring a bit of the sauce into scallop shell, topping with grilled spice-crusted scallop. Top scallop with prepared peach salsa and green onion swirl. Enjoy!
Ingredients
Cake: 3 cups all-purpose flour (390 grams) 3 cups granulated sugar (600 grams) 2 1/2 teaspoon baking powder (10 grams) 3/4 teaspoon kosher salt (4.5 grams) 1 cup salted butter, European, room temperature, cubed 2 teaspoons vanilla bean paste 2 teaspoons rose water 6 egg whites (235 grams) 1 1/2 cup whole milk, room temperature 1/8 cup vegetable oil (28 grams) 2 kinds of shades of pink gel food coloring Rose Water Buttercream: 3 cups salted butter, room temperature, preferably high quality fat butter 11 cups powdered sugar (1375 grams) 1/2 teaspoon fine sea salt 2 teaspoons vanilla bean paste 1/3 cup heavy whipping cream pink gel food coloring Instructions: Preheat oven to 325F. Prepare three 8-inch pans with baking spray and parchment paper. Combine all dry ingredients into mixing bowl with a paddle attachment. On low speed add room temperature butter slowly and combine until it is a texture of crumbly sand. Add egg whites and mix until combined. Slowly add milk, vanilla bean paste, oil and rose water. Mix until barely just combined because we do not want to overmix the batter. We need to still whisk in food coloring. You can also mix in some beet powder with the milk instead for a healthier coloring option. Separate batter into three bowls, it was approximately 3 cups per bowl. Add one drop to first bowl and in others increase the drops to develop the three different colored layers. Mix until color is unified but do not overmix. Add to prepared pans and bake for 35-40 minutes. Cool cake layers completely. Prepare buttercream by whipping butter completely and then adding powdered sugar slowly interchanging with vanilla paste and cream. Place darkest layer first on cake board. Apply frosting and subsequent layers. Apply crumb coat and put in freezer for five minutes. Using a Wilton 1M pipe rosettes all over cake and ENJOY, I did!
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Crust 1 cup ginger snap cookies, processed to crumbs 1/4 cup dark brown sugar 2 tablespoons salted butter Pie Filling 1.5 cans sweetened condensed milk 6 egg yolks (save whites for macarons :) 1 cup key lime juice Dash of sea salt 4 teaspoons lime zest Pinch of chile powder (brings out lime) Whipped Topping 1 cup heavy cream 1 tablespoon sugar 1 teaspoon vanilla paste Pinch of sea salt Lime zest Preheat oven to 300F. Combine cookie crumbs and butter and press into 8x8 square prepared pan. Bake for 15 minutes. Cool. Whisk filling ingredients together and pour onto cooled crust. Bake for 40 minutes. Cool on rack and spoon whipped topping and zest on too. Cover and refrigerate for 4 hours to overnight. Slice and enjoy!!
Ingredients:
1 pound boneless pork shoulder 1/5 cup soy sauce, divided 2 tablespoon mirin, divided 1 tablespoon cornstarch 2 teaspoons garlic paste 2 teaspoons ginger paste Avocado oil 3-4 baby bok choy, trimmed and halved 1/2 lb mixed gourmet mushrooms 8 ounce snow peas, trimmed Prepared sticky rice Fresh parsley Toss thinly sliced pork with 2 tbl soy sauce, 1 tbl mirin, pastes and 1 tablespoon corn starch. Marinate for an hour or so. Add avocado oil to pan and brown meat. Remove. Add veggies. Cook until tender but not soggy. Return pork and juices to pan with veggies. Toss with remaining soy and mirin. Serve over sticky white rice! Enjoy!
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Shrimp: 12 shrimp, preferably colossal, deveined and cleaned, tail on 1/4 cup olive oil 1/4 cup of freshly squeezed orange juice, one large orange 1 teaspoon garlic paste or 2 fresh garlic cloves, minced 1 large lime, juiced 1 teaspoon honey 1 teaspoon of cayenne pepper puree 1 tablespoon chili powder salt 2-3 teaspoons red chili flakes 1-2 tablespoons avocado oil Pinch of sea salt Mango peach salsa: 2 mangos, chopped 3 peaches, chopped 1 jalapeno, diced 1 lime, juiced salt 1 tablespoon red onion, chopped 1 tablespoon honey 2 tablespoon fresh cilantro, chopped Toppings: green onion, reserved marinade, squeeze of fresh lime Directions, Combine marinade ingredients, reserving 3 tablespoon, Peel, clean and devein shrimp and toss in marinade for 30 minutes to at the longest 1 hour. You do not want to marinade shrimp too long or they will cook in the citrus. While shrimp are marinating, prepare salsa. Combine all ingredients and set aside. Pat shrimp dry. Prepare grill to high heat or heat cast iron skillet. Pour in avocado oil and heat to high. Sear shrimp about 2-3 minutes per side, depending on size of shrimp. You want to cook them until just losing their translucency. NO longer. Finish with a pinch of sea salt. Serve over mango peach salsa. Top with fresh green onions or more cilantro. Drizzle reserved sauce and a squeeze of lime over top. Fantastic! Enjoy!
Ingredients:
Pasta: 350 grams of 00 flour 50 grams of semola flour 228 grams of eggs (4 eggs) 3 tablespoons dark chocolate cocoa powder For pasta after cooked: 1/2 tablespoon olive oil Dash of salt Filling: 8 ounces cream cheese, room temperature 2/3 cup whole ricotta cheese pinch of cinnamon and nutmeg 2 tablespoons sugar dash of salt Sauce: 8 ounces of fresh strawberries, washed and sliced 2 tablespoons dark brown sugar dash of salt 1/8 teaspoon cardamom Directions: Combine dough ingredients until just combined. Cut dough in half and add cocoa powder to one half of the dough. Knead both halves until smooth about 6 minutes, keeping unattended dough covered. Allow to rest for 30 minutes. Cut each dough balls into halves. Run each quarter through pasta machine. Layer the two colors as you wish creating designs and texture. Combine all filling ingredients and place into piping bag. Cut dough into circles, piping filling into center. Fold circle into half over filling and then wrap edges until they touch. Using water to secure dough edges. See video. I place prepared pasta into refrigerator until my sauce is ready while bring salted water to a boil. Wash and slice strawberries and add brown sugar. Blend in power blender and strain. Add salt and cardamom. Cook pasta for 3 minutes, strain. Drizzle olive oil over pasta and a dash of salt. Toss gently and place on strawberry sauce. Decorate with mint. Enjoy!
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Herb Butter Poached Shrimp 6 GIANT Tiger Shrimp, I call these super colossal (or use shrimp you can find at the market) 1/2 stick salted butter 2 garlic cloves, smashed handful of fresh herbs, whatever you have. I used parsley and dill 1-2 teaspoons red pepper flakes Creamy Polenta 3.5 cups chicken stock 1.5 cups whole milk 1 cup medium stone ground polenta (I used Bob's Red Mill organic) 2 tablespoons salted butter 1 cup of parmesan grated (no need to add salt here because the cheese and butter contain salt) Toppings: Guanciale- fried Garlic butter from poaching liquid/ strained fresh herbs Directions: Prepare polenta by bringing stock and milk to a low boil on medium high heat. Whisk in cornmeal and reduce heat to medium-low. Cook, stirring frequently until thickened, about 30 minutes. Add butter and parmesan. Turn of heat. Whisk before serving. For shrimp, melt butter on low for a while with garlic and herbs to infuse the flavor. Bring to a boil and reduce again to medium-low. Add shrimp, cooking a couple minutes on each side until they slightly curl and are not opaque in the middle. Do not overcook or they will be tough. Cook based on size and watching them. Cooked correctly they are melt-in-your mouth delicious and tender. Spoon over creamy polenta and top with fried guanciale (or pancetta) and fresh herbs. Drizzle some remaining poaching liquid after straining over top of the shrimp. Enjoy!
Ingredients:
2 sweet potatoes, peeled, chopped and steamed 2 tablespoons coconut oil 3/4 cup maple syrup 2 large eggs, room temperature 1 cup whole wheat flour 1/3 cup dark chocolate cocoa powder 1 teaspoon baking powder 1/8 teaspoon sea salt, more to sprinkle lightly after baking 1/2cup + 2 tablespoons @lilys_sweets dark chocolate chips Directions: Preheat oven to 350F. Prepare an 8x8 pan by lining with parchment paper and spraying with baking spray. Steam sweet potatoes until very tender. Once cooked puree in food processor until smooth. Combine with wet ingredients. In separate bowl whisk dry together and slowly incorporate into wet not over mixing. Just until combined. Fold in chocolate chips reserving 2 tablespoons to top brownies after baking. Bake 25 minutes until toothpick comes clean. Sprinkle with sea salt. Add chips to top halfway through cooking pressing them gently into top. Cool completely in pan. Flip onto a wire rack until completely cooled. Slice! Enjoy!!!! |
Author I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: |