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Typically fish, chicken or vegetable rub

Immersion blender or food processor puree and let sit for 10 minutes before serving.  Refrigerate remaining vinaigrette for next use

Serves 6 In a large pot or dutch oven over medium-high heat, add the ground pork  in a layer and brown both sides.  While browning, cut into 1/2″ x 1/2″ pieces and set aside when 3/4 cooked. In the same pot over medium-high heat, add 2 TBSP avacado oil, onions, garlic and sauté to soften… Continue reading Pork Bowl – Egg Roll Stir-Fry

Serves – 4 Preheat oven to 350°F.  For the habenero, place the pepper over a gas burner or stove coil at high to singe the skin. For the Poblano peppers, place the whole peppers over a gas burner or stove coil at high to char blacken the whole skin.  Set aside to cool enough to… Continue reading Baked Chili Relleno – Poblano Peppers

Latin fusion – serves 6; approx 45 minutes to 1 hour for prep and cook For the Roma tomatoes, heat small pan of water to boiling and set up ice bath.  Score an X in the bottom (non-stem end) of the roma tomatoes and place in the boiling water for 30 seconds.  Immediately move the… Continue reading Shrimp, Chorizo with Rice – Arroz con chorizo y camarones

Prep Time: 30-60 mins; Cook Time:45 mins; Total Time:approx 1 hr 30 mins Servings: – 21 slider patties Instructions – Jamaican Chicken In a wide frying pan, add 2 tablespoon of oil to a saucepan at medium-high heat. Add the onions and stir for 2 minutes to sweat the onions.  Add 7.5 teaspoons Jamaican spice… Continue reading Chicken Sliders, Jamaican Style

Marinade Time: 4 hrs – overnight; Cook Time:30 minutess Instructions: Marinade: Mix the sesame oil, gochujong, soy sauce, and ginger.  Marinate and refrigerate the chicken with 1 1/2 TBSP of the oil mixture for 4 hrs or overnight.  Save the remainder of the marinade for later. Once chicken is marinaded – in a wide frying… Continue reading Chicken Thighs – Korean style

Adopted from https://cooking.nytimes.com/recipes/1012397-guinness-pie but updated some instructions and documenting to get around the paywall. Total time: 4 hours cooking, dough will need to rest 2 hours in the fridge. Ingredients: For the stew: For the Pastry: The original recipe calls for no bottom crust; should you want a bottom crust double this list: Cooking Instructions:… Continue reading Steak and Guinness Pie

Makes 9 inch torte (use a spring pan) Crust: Cream margarine and sugar.  Add flavoring and flour. Pat onto bottom and 1 inch up the sides of 9 inch springform pan. Chill while making the filling.  Filling:  Combine cream cheese, sugar, egg and lemon rind.  Spread over crust. Topping: Combine apples, sugar, cinnamon and nutmeg. … Continue reading Williamsburg Apple Cream Cheese Torte

Copied from grillmomma.com.  Prep time = 3 hours, cook time = 35 minutes, resting time = 10-20 minutes, serves 8 Duxelles: Using food processor, add the chopped shallots, garlic, salt and pulse until finely diced.  Add to sauté pan with 2 Tbsp butter at medium high heat and stir until tender – about 2 minutes. … Continue reading Beef Wellington