Pollo Pibil

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Pollo Pibil
Course Dinner, Main Dish
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Assemble ingredients
  2. Roast garlic
  3. juice citrus
  4. Put Achiote paste,juices, oregano and cumin in blender. Puree until mixture is smooth about 2 minutes.
  5. Put chicken pieces into a large non reactive bowl and cover with the blender pereperation. let marinate for at least 1/2 hr in the refrigerator, or overnight is better.
  6. cut banana leaves into 12 x 12 pieces
  7. prepare banana leaf packets by: placing one piece of chicken in center of piece, spoon some marinate sauce on it, add tomato slice, some sliced onion, 1 epazote leaf, 1 roasted garlic clove, salt and pepper
  8. fold up banana packets, and place into steamer or dutch oven. heat water to boiling, steam for about 12 minutes on high, then lover heat and cook for45- 50 minutes till done
  9. Alternate version: Put chicken into large casserole cover with Achiote sauce, and cook for 45-50 minutes. just add extra liquid if needed
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Grilled flank Steak with Lime and Chile

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Grilled flank Steak with Lime and Chile
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Score the flank steak on both sides lightly. Place in plastic zipper bag
  2. mix lime zest and juice, green onions, garlic, cilantro, olive oil, coriander, cumin, chile powder, hot pepper sauce, salt, and pepper. put into bag and mix well coaring flank steak.
  3. Marinate in refrigeration overnight for 12 hours minimum.
  4. preheat grill. to medium high. put steat on grill. grill for 4-5 min a side for med. rare, 5-7 min per side for medium. 8-10 min a side for well done.
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Barbecue Ribs

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Barbecue Ribs
Course Dinner
Cuisine American
Servings
Ingredients
Course Dinner
Cuisine American
Servings
Ingredients
Instructions
  1. Combine all ingredients, mix well. Season ribs all over
  2. place bone side down in smoker heated to 240. Turn and baste with apple juice every hr for 4-5 hrs. Done when 2 side by side bones putt apart easily.
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Moroccan Skirt Steak Salad

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Moroccan Skirt Steak Salad
Course Dinner, Lunch
Cuisine World
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
sevngs
Ingredients
Course Dinner, Lunch
Cuisine World
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
sevngs
Ingredients
Instructions
  1. Season steak with salt and pepper. Place in large zipper bag. Pour Chermoula over meat massage in and let marinate at least 1 hour
  2. Heat grill to med high, lightly oil. remove meat from marinade, and grill on both sides about 5 minutes until thermometer reads 125 for medium rare.
  3. transfer meat to cutting board and rest 10 minute before slicing
  4. Mix in large bowl. Carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce.
  5. divide salad on 4 plates. Top with steak and remaining herbs, drizzle with remaining chermoula sauce and top with feta and pomegranate seeds.
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Grilled Spicy Pork Meatballs with Nuoc Cham

These spicy meatballs are loved by all, the fish sauce is a true background ingredient, but can be omitted if desired

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Grilled Spicy Pork Meatballs with Nuoc Cham
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Soak skewers if using wooden ones. Finely grate ginger and 4 garlic cloves into medium bowl.
  2. add salt, 1/2 cup cilantro, 1/4 chili paste, 1 dash XXX sauce, 2 Tbsp fish sauce, and 2 tsp sugar
  3. Add pork and mix well with your hands
  4. Form pork mixture into 20 oblong shaped balls. Let chill 15 min Place 2 balls onto each pair of skewers.
  5. grill until charred and just cooked through.
  6. remove to pan and cover with foil for sauce whisk lime juice, 1 Tbsp cilantro, 2 tsp chili past,1 dash XXX sauce, 2 Tbsp fish sauce, 2 tsp sugar, and 2 Tbsp warm water
  7. grate remaining garlic clove int Nuoc Cahm and stir
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French Country Chicken Soup

This classic soup is made with fresh vegetables and seasonings to take you back to France.

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French Country Chicken Soup
Cuisine European
Prep Time 15 minutes
Cook Time 3 hours
Passive Time 5 minutes
Servings
servings
Ingredients
Cuisine European
Prep Time 15 minutes
Cook Time 3 hours
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Assemble ingredients. Don't forget the carrots. Remove skin and fat from chicken. Pour broth into pot, whisk in Dijon mustard and seasonings. Add chicken, potatos, celery, leeks, and shallots.
  2. Cover mixture and cook until chicken is tender.
  3. Remove chicken to cutting board, and debone it, then cut chicken into chunks
  4. Stir back into the soup serve with fresh french bread cubes or garnish of your choice
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Shrimp Provencial with Lemoncello®

This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.

I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.

Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.

You can do the same thing with sea scallops.

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Shrimp Provencial with Lemoncello®
Cuisine European
Servings
Ingredients
Cuisine European
Servings
Ingredients
Instructions
  1. Assemble ingredients :note the garlic cloves are not pictured
  2. Devein peeled shrimp
  3. In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil. Season shrimp with salt and pepper. add to the skillet and cook till lightly browned around edges, about 2 min.. Add garlic and stir well while cooking
  4. chop green ingredients:parsley, basil, cilantro
  5. Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers. mix well add the lemon juice and the parsley, basil and cilantro. cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
  6. Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp. Serve with rice or crusty French bread.
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Standing Rib Roast with Wasabi-Dijon Coating

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Standing Rib Roast with Wasabi-Dijon Coating
Course Dinner, Main Dish
Cuisine American
Prep Time 20 min
Cook Time 2 hrs
Passive Time 15 min
Servings
peoplee
Ingredients
Course Dinner, Main Dish
Cuisine American
Prep Time 20 min
Cook Time 2 hrs
Passive Time 15 min
Servings
peoplee
Ingredients
Instructions
  1. Assemble Ingridents
  2. Preheat oven to 450
  3. Mix in small bowl mustard, garlic, thyme, pepper, wasabi sauce, and 2 tsp kosher salt
  4. Place meat bone side down in roasting pan and season lightly with salt and pepper. Roast meat in lower 1/3 of over for 20 minutes.
  5. Remove meat from oven, reduce heat to 350. Bursh meat with mustard mixture, coating the top and sides of meat.
  6. Roast for 1 1/2 hrs more rotating every 20 minutes. Meat will be done when thermometer reads 120 for med rare, 135 for med.
  7. Transfer meat to carving board and let rest for 20-30 minutes under foil before carving
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Mushroom Ketchup

This savory condiment has an intense Umami flavor.

Condiments like this have been enjoyed in Europe and Asia for centuries.

It works well for soups, stews and gravies. This can be your new secret weapon when a dish needs a flavorful punch.

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Mushroom Ketchup
Course Dinner
Cuisine European
Prep Time 2 hrs
Cook Time 2 hrs
Servings
servings
Ingredients
Course Dinner
Cuisine European
Prep Time 2 hrs
Cook Time 2 hrs
Servings
servings
Ingredients
Instructions
  1. In a non-reactive bowl place mushrooms in layers and sprinkle with salt. Cover mixture with cling wrap, and leave in a cool place for 24 hrs. Stir mixture and press it down with wooden spoon as it macerates.
  2. Put the dried porcini into a small bowl and pour about 250 ml bowling water over them let them soak for an hour.
  3. Scoop porcini out with slotted spoon. Line sieve with muslin and strain liquid through it into a pan.
  4. Put sliced mushrooms and their liquid into pan. Add Porcini, and rest of ingredients including spice bag. Bring to a boil, reduce heat and simmer for 1 1/2 hours, stirring until mixture becomes very thick.
  5. Remove spice bag, blend mushroom mixture in bender until very smooth, in batches if necessary. Return to boil and simmer 5 minutes. Pour into sterilized bottles and seal
  6. Allow flovor to mature for a week before using
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Brazilian Cheese Rolls {Pao deQueijo}

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Brazilian Cheese Rolls {Pao deQueijo}
Cuisine World
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 2 minutes
Servings
servings
Ingredients
Cuisine World
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 2 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Put egg, oil, milk, tapioca flour Nocino® Blonde, and salt into blender and blend until smooth.
  2. Add cheese and pulse blender 2 times. Pour batter into mini muffin tin {nonstick} Fill each about 3/4 full or slightly less. Sprinkle extra cheese on top.
  3. Bake for 15-20 minutes until puffed up and golden. Don't let get brown. Remove from oven, cool a couple minutes before removing from pan. Serve Warm.
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