Ingredients: 

• 4 boneless, skinless chicken breasts or 6 thighs
• 1/4 cup cooking oil
• 1/4 cup soy sauce
• 2 teaspoons minced garlic
• 3 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1/4 cup honey
• 1-2 tablespoons dijon mustard
• 1/2-1 teaspoon cayenne pepper
• 1-2 teaspoon creole seasoning
• 1 teaspoon ground white pepper
• 2 tablespoons chopped parsley
• 1-2 green onions, diced.

Method: 

1. Add all the ingredients to a Ziplock bag, , marinate for at least 1 hour or up to 48 hours in refrigerator.

Ingredients: 

• 1 teaspoon blended oil
• 1 tablespoon minced shallots
• 1/2 cup white wine
• 1/4 cup fresh tarragon
• 1/2 pound (2 sticks) unsalted butter, at room temp
• 2 teaspoons lemon juice
• Salt

Method: 

1. In a saucepan, heat the oil over medium heat and cook the shallots until translucent, 3-4 minutes. Add the white wine and tarragon. Reduce the liquid to 2 tablespoon and cool
2. In a food processor, whip the butter and add the tarragon mixture, lemon juice, and salt to taste.
3. Mound the butter on a sheet of plastic wrap and roll into a log 1.5 inches in diameter.
4. Refrigerate or freeze until needed.

Ingredients

• 3-4 overly ripe bananas 
• 1/4 cup melted butter 
• 1 cup raw sugar 
• 1 1/2 cup flour 
• 1/4 teaspoon salt 
• 1 beaten egg
• 1 tsp baking soda

Method

1. Preheat oven to 350°F
2. Mash the bananas in a bowl 
3. Add all the remaining ingredients and mix well with a wooden spoon 
4. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes 
5. slice and serve 

A lovely Tibetan dumpling recipe. Labor-intensive but delicious

Ingredients: 

• 1 pound ground beef (80/20) 
• 1/2 cup minced onion 
• 1/2 cup minced cilantro stems 
• 3 tablespoons minced fresh ginger 
• 2 tablespoons canola oil 
• 2 teaspoons minced garlic 
• 1 1/4 teaspoons of salt 
• 48 round dumpling wrappers 

Method: 

MAKE THE FILLING:

1. In a bowl, combine the beef, onion, cilantro, ginger, oil, garlic, salt and 2 tablespoons of water. Using your hands or a spoon, mix lightly but well. Set aside, from 30 minutes to 2 hours, to develop the flavors.

MAKE THE DUMPLINGS:

1. Lay 6 wrappers out on a work surface. Spoon about 2 teaspoons of filling onto the upper half of each wrapper. With a damp cloth, lightly moisten the edges of each wrapper and fold up and over the filling into a half-moon, gently pressing the edges to seal. To pleat the sealed edges, start at one tip of the half-moon and make small folds in the dough, pressing them flat as you work your way along the edge. There should be space for about 7 folds. Place finished dumplings on a nonstick surface and cover lightly with damp paper towels. Refrigerate if not cooking immediately.
2. When ready to cook, boil water in the bottom of a large steamer. Spray the steamer tray lightly with nonstick spray and gently add the dumplings, making sure they do not touch. Steam in batches for 10 minutes, until the wrappers are slightly translucent, and serve immediately.

Ingredients

Method: 

1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a large cast iron skillet set over medium high heat. Season the chicken all over with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken. 
4.  To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Slide the chickens, lemon slices, and any juices left on the pan back into the skillet. Transfer to the oven and roast for 15 minutes or until the chicken is cooked through.
5.  Serve the chicken topped with capers and lemon zest 

Ingredients:

• 1lb of brussels sprouts
• 3 tablespoons of olive oil
• 4 or 5 cloves of garlic (peeled but whole)
• Salt and pepper to taste
• Balsamic

Method:

1. Pre-heat oven to 400°
2. Prep: cut ends off and half (long ways) Brussels sprouts and peel off the limp outer leaves
3. In a cast iron skillet heat oil over medium-high heat until shimmery
4. Add in brussels sprouts flat side down and let them be! (Don’t move around because we want a nice brown color on the bottom of sprouts) for about two minutes
5. Add in garlic and salt and pepper to taste (I usually go lightly with this and then try them when they are done and add more if necessary)
6. Let flavors marry for about 4 more minutes, check to see if bottom of Brussels are brown, once they are…
7. Put the cast iron skillet into the 400° oven
8. Shake the brussels sprouts around every 3-ish minutes for 10-15 minutes until the sprouts are tender
9. Take out of the oven and let rest for 2 minutes (important to let rest because we don’t want the balsamic to burn, it’ll have a really nasty bitter taste)
10. Drizzle balsamic and shake pan around

A great recipe for simple, delicious crab cakes.

Ingredients:

• 1/2 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1 teaspoon lemon juice
• 1 pound jumbo lump crab meat, picked over
• 30 ritz crackers, finely crushed
• 1/4 cup canola oil

Method:

• 5 avocados
• 1/4 onion. Very finely diced
• Pinch of Salt
• 1/4 cup Monterey Jack Cheese. Very finely shredded.

1. Scoop avocado halves out of their skin into bowl.
2. Sprinkle salt on halves
3. Sprinkle the very finely chopped onion on halves evenly
4. With a spoon chop up and mash the avocado, not too mashed
5. Once the onion is mixed in and evenly distributed sprinkle the shredded jack and mash and mix again.
6. In the end you should still have chunks of avocado.

Good to go.

dont: overmix

do: chop the onion very finely.

 

 

Simple and good. No lime.

• Tomatoes
• Cilantro
• White onion
• Serrano
• Garlic Powder
• Salt

Dice and mix.