Ingredients

• 1 lb baby spinach
• 2 cloves garlic
• 1/2 lemon
• salt to taste

Method

Slice up the garlic and sauté for several minutes until soft. Add spinach and sauté uncovered until wilted. At very end of process add the squeeze of lemon, stir and serve.

A simple mussels recipe, you cant go wrong.

Ingredients:

• 2 – 3 tablespoons salted butter
• 2 shallots, thinly sliced
• 2 garlic cloves, pressed
• Veggie options
  • 1 Fennel bulb, thinly sliced (2 if they are small)
  • 3/4 cup finely chopped kale
  • you can do either or both
• 3 pounds mussels
• 1. 5 cup dry white wine
• 2 tblsp heavy cream
•  fresh parsley, chopped
• Saffron threads

Directions:

• Heat the butter in a large pot over medium-high heat.
• Add the fennel/ kale and shallots and work for 3-4 minutes, then add garlic and cook until softened, about 5-6 minutes all in.
• Add the saffron threads
• Add the wine.. work for a bit to de alcohol (1 min+)
• taste and add a touch of salt if you want
• Add the mussels and cover
• After a bit, give it a shake or stir and work until all open, may be 5 minutes
• Plate the mussels evenly in individual bowls
• Turn heat up on the epic broth…bubble a bit (1 min+?)
• Add a couple tablespoons of cream…. stir and take off heat
• Drop in a couple of tablespoons of large chopped parsley
• Evenly ladle over the plated mussels
• quick dash of fresh lemon juice if you want (not necessary but nice touvh
• Serve with crusty buttered toast….(u can add a pesto spread to toast)

Do: go extra on veggies

Don’t: do too much cream, let the wine be the source of love…

Ribs with Espresso Barbecue Sauce

Ingredients
2 racks baby back ribs (about 4 to 6 ribs per person)
Salt
Freshly ground black pepper
Espresso Sauce

Espresso Barbecue Sauce:
4 tablespoons mashed and minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Grey salt
2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)

Directions
Preheat oven to 325 degrees F.

Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.

Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.

One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.

Espresso Barbecue Sauce:
Fresh ground black pepper

Mash garlic with the side of a knife and then mince finely to release oils.

Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.

Ingredients:
Leeks:
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream

Mushrooms:
1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves

Risotto:
4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley

PREPARATION
For leeks:
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

For mushrooms:
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

For risotto:
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

Tip
White truffle oil is sold at some supermarkets and at specialty foods stores and Italian markets. Black truffles are available at specialty foods stores and from igourmet.com. A flavorful substitute for the shaved truffles is the Truffle Gatherers Sauce

Shout out to Jung.. (WIP)

Ingredients (should make 4-6 servings)

• Dried anchovies. There are various sizes, but it should be the type for making broth (larger size) = pinky-ish length, 4-6 should be enough
• “Miyuk” = dried seaweed, Multiple types/packages, but prices should range $2-$7
  Can cut after seaweed blooms if it looks excessively long
• Clams: Soak in cold water, rinse, repeat > to clean out the sand
• Minced garlic, 1-6 cloves, your preference, start  with 3
• Water (more than enough to fully submerge all ingredients)
• Salt (season to taste)
• Splash of sesame oil (optional)
• Splash of soy sauce (optional)
• Chopped green onions (optional)

Directions

1. No more than a handful of dried seaweed – soak in cold water for 15-20 mins. Drain water once the seaweed blooms. It will “grow” to be quite a bit, even if in its dry state looks to be very little.
2. Boil water in pot. Once boiling, drop in dried anchovies. Let that boil for 3-5 minutes, then remove and throw out. Just getting the flavor.
3. Turn down heat a bit. Add in bloomed seaweed, minced garlic, salt (if you want).
   Cover lid and boil ~15 mins.
4. Add clams, minced garlic, splash of soy sauce (optional) – stir a few seconds.
5. Cover lid and boil 10-15 more mins. Remove pot from heat.
6. Taste and salt to taste
7. (Optional) Drizzle a couple drops of sesame oil, sprinkle in chopped green onions.

Serve, eat, enjoy with a side of rice and kimchee.

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• Two 6- to 8-ounce fillets sea bass, skin on (if you can, not necessary)
• Salt and freshly ground black pepper
• 1/3 cup vermouth
• 4 sprigs fresh thyme
• Pinch saffron
• 1/4 cup heavy cream

1. Heat a large skillet with olive oil and 1 tablespoon butter.
2. Season the fillets with some salt and pepper.
3. Place fillets in skillet and cook about 5 minutes on each side.
4. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth
5. Add the thyme and saffron leaving to bubble until it’s reduced by two thirds.
6. Add remaining butter and whisk followed by the heavy cream and heat through

Most epic dip ever. A hardy meat and cheese dip baked in oven. This is a meal for about 3-4 people.

• 1 loaf French or Italian bread (thick loaf)
• Two 8-ounce packages cream cheese, at room temperature 
• 8 ounces sharp Cheddar, grated 
• 8 ounces White Cheddar, grated
• 1/2 lb. mild / anise Italian sausage
• 1/2 lb. spicy Italian sausage
• 2 bunch green onions, finely chopped 
• 1/2 white onion, finely chopped 
• 2 medium tomato, finely chopped 
• 1 red bell pepper, cored, seeded and finely chopped 
• 1/2 teaspoon hot sauce, such as Tabasco 
• 1/2 teaspoon chili powder 
• Large corn chips, for serving

Preheat the oven to 350 degrees F.

Cut an oval in the top of the load of bread, scooping out the bread in the center and make a “bread boat.” Place the bread on a cooking sheet.

Take sausage out of casing and fry in saucepan with the onion, set aside.

In a large bowl, mix the cream cheese, cheddar, sausage, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips and bread

An extraordinary dish.

INGREDIENTS

• 4 pounds chicken: 4 drumsticks, 3 thighs, 2 breasts (skin on)
•  Kosher salt and freshly ground black pepper to taste
• 1 tablespoon  canola
• 3 tablespoons butter
• 1 large yellow onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 3 tablespoons smoked or sweet paprika (MUST BE FRESH)
• 3 tablespoons flour
• 1 large ripe tomato, chopped (stewed up)
• 1 cup chicken broth
• 1 pound egg noodles
• ¾ cup sour cream

PREPARATION

1. Heat oven to 400.
2. Season the chicken with tons of salt and pepper.
3. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming.
4. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
5. Put the breasts in the oven (they are bigger and need to catch up to the dark meat)
6. Pour off all but 2 tablespoons of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes.
7. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes.
8. Add the paprika, the flour and a touch of broth, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 5 minutes.
9. Add tomatoes and broth, whisk until smooth, simmer 5 minutes and then nestle the chicken back in the pan, skin-side up with. Slide the pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 minutes.
10. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
11. Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Ingredients

• vegetable oil
• kosher salt
• ³⁄₄lb linguine
• 3tablespoons unsalted butter
• 2 ¹⁄₂tablespoons olive oil
• 1 ¹⁄₂tablespoons minced garlic (6 cloves)
• 1lb large shrimp, peeled and deveined (about 16 shrimp)
• 1teaspoon kosher salt
• ¹⁄₄teaspoon fresh ground black pepper
• ¹⁄₃cup chopped fresh parsley leaves
• ¹⁄₂lemon, zest of, grated
• 3tablespoons fresh lemon juice (1 1/2 lemons)
• ¹⁄₄lemon, thinly sliced in half-rounds
• ¹⁄₈teaspoon hot red pepper flakes

 

Directions

1. Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
3. Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
4. Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
5. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
6. Toss to combine.
7. When the pasta is done, drain the cooked linguine and then put it back in the pot.
8. Immediately add the shrimp and sauce, toss well, and serve.