Berries with toffeed yogurt

Berries with toffeed yogurt
Serves 2

6oz raspberries
6oz blackberries
1 peach, chunked
1 larger container plain greek yogurt (2-3 cups?)
1/4c superfine sugar, or more
Mint

Wash and dry all the berries.
Spread the yogurt down on a big plate, bowl, whatever. Arrange berries on
top.
Melt the sugar down slowly until it becomes golden caramel in color.
Quickly pour over everything, trying to avoid clumps.

Pork With Roasted Potatoes, Beets and Pears

Pork With Roasted Potatoes, Beets and Pears
Serves 3-4

2 cloves garlic, minced
1.5 lbs pork tenderloin
1/4 lbs prosciutto di parma
honey
rosemary, thyme
1 red onions, chunked
1 pound small white potatoes, quartered
2 firm pears (such as Bartlett), cored and sliced
1 bunch beets (1 lbs beets), quartered, greens prepped
1 shallots, sliced thin
balsamic vinegar

1. Heat oven to 425° F.
2. Season the pork lightly with salt and more with pepper. Wrap up with prosciutto and let sit wrapped in cellophane.
3. In a bowl, mix the mix the potatoes, pears, onion, beet, garlic, herbs and some olive oil. Put onto a sheet pan and cook 15 minutes.
4. Add the pork to the pan, rub with honey, and roast until done (155deg), about 25 min.
5. Serve with beet greens sauteed with shallot and finished with vinegar.

Biche de Pescado (Ecuadorian Fish Soup)

Biche de Pescado

Fish and peanut broth
4 cups seafood stock
1 cup milk
1/2 cup peanuts, lightly toasted or 1/4c Peanut butter
2 tbs oil
1 cup chopped red onion
1 tsp ground cumin
4 garlic cloves, crushed
2-3 jalapenos
Salt

Fish soup
2 lbs white fish fillets in pieces, or really any other meat (cook more)
2 tbs butter or oil
2 cups chopped red onion, about 1 whole onion
2 garlic cloves, crushed
1 bell pepper, diced
1 tbs dried oregano
½ tbs ground cumin
1 tsp achiote or annatto powder
2 tbs plain peanut butter, unsweetened
1 ½ lb yuca or cassava, chunked
2 very ripe plantains in rounds
1 can corn, drained
cilantro
Salt and pepper to taste
Juice of 1 lime, 1 diced avocado, etc.


Fish and peanut broth
Bring stock to a boil, along with any scraps that might aid it.
Heat the 2 tbs of oil over medium heat to prepare a quick refrito, add
the onions, garlic, chiles, cumin and salt, cook until the onions are
soft, about 5 minutes.
Blend the lightly toasted peanuts with the refrito, the milk, and 2 cups
of the fish broth, blend until smooth. Add the rest of the broth and a
few cups of water.

Fish soup
Heat the 2 tbs of oil over medium heat; add the chopped onions, garlic,
pepper, achiote powder, cumin, oregano, salt, and cook over low heat
until the onions are translucent, about 10 minutes.
Add the fish peanut broth and bring to a gentle boil.
Add the corn and the yuca and simmer for about 35-40 minutes or until the
yuca is cooked.
Add the plantain slices and the fish chunks, cook on low heat until the
fish is cooked, about 8-10 minutes. Add meat earlier if it's not fish.
Serve with garnishes.

Pistachio Asparagus Pesto with Pasta and Chicken

Pistachio Asparagus Pesto with Pasta and Chicken
4 servings

1 bunch asparagus, 1 cup reserved
1 lbs chicken breast, strips
1 pint cherry or grape tomatoes, halved if cherries

1 cup asparagus (blanched and chopped)
1/4 cup spinach
1 clove garlic
2 tablespoons pistachios (toasted)
1/4 cup grated parmigiano reggiano
4 tablespoons olive oil
lemon juice to taste
salt to taste

Cook the pasta, reserving some liquid. Cook the chicken and reserve.
Mix pesta with enough water to make it a little saucy. Add remaining
chopped asparagus and get mostly cooked. Add everything together and
serve.

Lion's Head Meatball Soup

Lion's Head Meatball Soup
Serves 4-6

Meatballs:
<2 lb. ground pork
1 egg
1 Tbsp. cornstarch
1/3 cups shiitake mushrooms, chopped very fine
1-2 Tbsp. ginger, minced
2 tsp. sesame oil
2 Tbsp. oyster sauce
2 green onions, minced
1 tsp. white pepper
1 tsp. salt
1 Tbsp. Chinese cooking wine or dry sherry
1 chile, minced
sichuan peppercorn

Combine all ingredients. Form into smallish meatballs and set aside.

Soup:
2 qt. water or broth (1 each)
1 small napa cabbage, slivered
1/2 red onion, in thin slivers
2 green onions, sliced into rounds for garnish
1 Tbsp. light vinegar
2 Tbsp. Soy sauce
1-2 tsp. dashi granules
8oz fresh noodles
Cilantro

Bring the water or broth to a boil and add the dashi granules to make a
flavorful broth. Add the meatballs gently so that they don't break apart
or stick to the bottom of the pot and simmer them for 8-10 minutes
(smaller meatballs need less time).
Add the red onion and leafy greens and simmer for 2-3 more minutes until
the greens are just cooked. Add the vinegar, soy, and noodles and adjust
the seasoning with more salt, if necessary. Garnish with green onions and
serve.

Black Beans and Rice

Black Beans and Rice
Serves 4

1 lbs dry black beans
1 lbs chorizo, diced
1 red pepper, chopped
1 small onion, chopped
1 habanero, minced
3 cloves garlic, minced
2 packets sazon
2 tsp cumin, oregano
1 orange, zest+juice
2 bay leaf
1/2 black olives, sliced
water
cilantro
scallions

Put beans, aromatics, orange peel, and spices in a crock pot. Add water to 1-2 inches above the beans. Cook 10 hours on low, or around that.

Crisp up the chorizo. Once everything is ready, add the chorizo, orange juice, garnishes, and olives into the crock pot. Serve over rice.

Farfalle with Chorizo, Chickpeas and Spinach

Farfalle with Chorizo, Chickpeas and Spinach
Serves 6

Ingredients
1 lbs Farfalle (or other short pasta)
olive oil
1 lbs chorizo cut in thin coins
4 large cloves garlic, thinly sliced
1 tsp red chili pepper flakes
2 tsp sweet smoked paprika
2 cinnamon stick
2 can chickpeas rinsed and drained
4 tbsp red wine vinegar
10oz spinach
2 cup Manchego cheese, shaved (.4 lbs)

1. Cook the pasta
2. In the meantime, heat the olive oil in a large skillet over high heat
and add the chorizo , garlic, chili flakes and cinnamon. Cook until the chorizo is crispy.
3. Add the chickpeas and vinegar and toss well. Lower the heat to medium
low and allow to simmer for 5 minutes.
4. Add the spinach to the chorizo & chickpeas, toss until wilted and
taste for seasoning.
5. Mix everything together and add pasta water to help sauce it up. Add cheese at the end.

Curry Chicken (Kare Ayam)

Curry Chicken (Kare Ayam)
Serves 6

2.5 lbs boneless chicken thighs, chunked
2 medium Potatoes, chunked
1 can coconut milk
1 sprig Curry Leaves
1 Star arise
1 cloves
1 cinnamon stick
5 tbsp Oil
½ cup Water

Spice Paste (ground):
3 cloves Garlic
2c shallots
12 Dried Chili (soaked and remove seeds)
1tbs Turmeric
1tbs Coriander seeds
1tsp Fennel
1tsp Cumin
1tbs Shrimp paste (toasted)
1 Lemongrass (white part only)

10oz spinach, rough chop
1 zucchini, half-moons
1 tbsp Salt
1 tsp Sugar

Heat up your wok, pour in 5 tbsp oil, sauté cinnamon stick, star anise
and cloves, fry over low heat, add in spice paste and stir-fry until
fragrant.

Add chicken and curry leaves and fry well. Add in water, cover the pot,
braise over low heat until chicken is cooked well.
Add the thick coconut milk, potato, salt and sugar. Continue to simmer in
low heat for 20 minutes. Add zucchini and cook 5 minutes. Add spinach and
garnishes and wilt. Remove and serve with rice.