Apples, PB, Chocolate

Apples, PB, Chocolate
Serves 2

1 large apple, cored and sliced crosswise into 4 slices
Some peanut butter
Some chocolate shavings

Smear apple with the PB like it is a bagel. Top with chocolate shavings. Eat.

Mahogany Fire! Fire! Noodles

Mahogany Fire! Fire! Noodles
Serves 4

40 small, red Thai chilies
10 cloves of garlic (1 headish)
2 cherry tomatoes (optional)
1 pound fresh rice noodles
1 tablespoon canola oil
6 boneless, skinless chicken thighs, small strips
2 tablespoons fish sauce
1½ tablespoons kecap manis
1 tablespoon oyster sauce
1 can bamboo shoot strips, drained
1 bunch Thai basil, washed and stemmed
4 cups greens, washed and stemmed (1 spinach etc)
Scallion, cilantro

1. Wash and stem the chilies. Then place all of them, along with the
peeled cloves of garlic into a food processor or blender. Since these
ingredients are so dry, I threw in a couple of cherry tomatoes to make
blending a little easier. Blend to a smooth paste.

2. Cook noodles

3. Place all of your ingredients within easy reach of your wok. Turn your
vent on. You may want to open a window as well.

4. Get the wok piping hot, then add your oil, followed by the scary red
chili paste. Stir fry this for about 30 seconds, then add the chicken and
toss until it is no longer pink, about 4-5 minutes. Add the fish sauce.
Now add the noodles and stir fry for about a minute, making sure the
chili sauce is well mixed in. Add the soy sauce, oyster sauce, bamboo
shoots, pea leaves, and Thai basil and stir fry for another minute or two
until all ingredients are mixed well and the pea leaves and basil have
wilted slightly.

Peruvian Grilled Chicken

Peruvian Grilled Chicken
Serves 4

4-6 half-breasts boneless chicken
1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
Lime wedges

Marinate chicken:

Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Marinate 24 hours.

Cook the chicken until done.

Grilled Sweet Potatoes with Lime Vinaigrette

Grilled Sweet Potatoes with Lime Vinaigrette
Serves 4

1.75 lb sweet potatoes, long
2T fresh lime juice
1 teaspoons salt
black pepper
2T olive oil
1T chopped cilantro

Poke holes in potatoes and par-cook a bit in the microwave, maybe 2-3 minutes. Cut into long wedges.

Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

Grill the potatoes on all sides until marked and done.
Serve potatoes warm or at room temperature, drizzled with vinaigrette.

Mojo-marinated Chicken

Mojo-marinated Chicken Thighs
Serves 6

10 bone and skin-on chicken thighs, trimmed and poked with a knife
1.5-2 cups Sour Orange
handful cilantro
6 cloves garlic
1 small onion
1 Tbs cumin
2 tsp oregano
Salt and pepper
juice of 1 lemon or lime
1/4c olive oil

Mix everything in a blender, and pour over the chicken. Marinate 24 hours.
Heat an oven to 400. Cook chicken 45 minutes, in the marinade and skin-up, or until done.
Or, cook 30 minutes at 300 and finish on the grill.

Yuca Con Mojo

Yuca Con Mojo
Serves 6

3 lbs yucca root, halved & in chunks
2 teaspoon salt
Juice of 2 limes
Juice of 1 lemon
1/2c or so Sour Orange
8 garlic cloves, mashed
1/2 cup olive oil
1 onion, chopped fine

Peel and cut yuca into pieces. Boil until tender/not disgusting tasting, about 30 minutes.
In a blender, mix garlic, salt, juices, and onions. Heat oil in a pan, and fry the onion mix for a few minutes.
Pour over yucca and serve.

Mango-Cabbage Slaw

Mango-Cabbage Slaw
Serves 6


1 small to medium Savoy cabbage
1 mango, peeled and julienned
1 small red onion, julienned
1 red pepper, julienned
1 handful cilantro, chopped
2 Serrano chiles, seeded and julienned
1 carrot, shredded
1/4 cup any regular vinegar
Juice of 2 limes
Juice of 1 orange
2 tablespoons sesame oil
Salt to taste

Toss all ingredients and let sit for 1 hour