Recipes

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Blackened Rockfish Tacos

Blackened Rockfish Tacos

Ingredients

  • Blackened Seasoning Ingredients

  • 1 tablespoon paprika

  • 1 teaspoon cayenne pepper

  • ½ teaspoon garlic powder

  • 1 teaspoon dried thyme leaves

  • 1 teaspoon dried oregano leaves

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • Rockfish Ingredients

  • 1 tablespoon coconut oil melted, or avocado oil

  • 1 lb. Rockfish about 4 fillets

  • Avocado Fish Sauce

  • 1 avocado

  • ½ cup non-fat Greek yogurt

  • 1 cup water

  • 2 cups cilantro with stems

  • ½ lime juice of, or 1 teaspoon

  • 1 large garlic clove

  • ½ teaspoon salt I use Himalayan

  • 1-2 splashes of chipotle sauce optional

Directions

  • Make the Blackened Seasoning
  • In a small bowl mix all the ingredients for the blackened seasoning. Set aside.
  • Bake and Season the Rockfish
  • Preheat the oven to broil. In a 9 x 13 inch baking dish drizzle 1 tablespoon of oil. Rinse the Rockfish in cold water and pat dry with a paper towel. Add it to the prepared baking dish. Pour blackened seasoning on top of the fish and using hands rub it into the fish and around the sides and bottom. Bake uncovered 6-10 minutes or until the center is cooked and flakes apart when pulled with a fork (bake 6 minutes for thin slices, thick slices might need about 10 minutes). If it starts to burn on top cover in aluminum foil to cook.
  • While The Fish Bakes, Make the Avocado Sauce
  • Blend all ingredients of the avocado fish taco sauce in a blender.
  • Drizzle the avocado fish taco sauce on top of the baked rockfish. Serve with a side of vegetables and rice or into tacos.
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Thai Curry Meatballs

Thai Curry Meatballs

Ingredients

  • 1 cup jasmine rice

  • 2 cups water

  • kosher salt

  • vegetable oil

  • 2 shallots, thinly sliced

  • 1 red fresno chile, stemmed + minced

  • 2 garlic cloves, minced

  • 1 tbsp minced fresh ginger

  • 2 tbsp red curry paste

  • 1 (13.5 fl oz) can coconut milk

  • 2 oz fresh bread, cubed

  • 1 lb ground beef

  • 1 tbsp + 1 tsp fish sauce

  • 2 limes, halved

  • garnish: fresh cilantro, sliced scallions, and lime wedges

Directions

  • Preheat the oven to 375°F. Combine the rice, water, and a pinch of salt in a small pot. Bring to a boil. Turn the heat to low and cover the pot. Cook for 40 minutes (or according to your package’s instructions).
  • Meanwhile, heat a medium saucepan over medium heat. Add a touch of oil. Add the shallots, red fresno chile, garlic, and ginger. Saute for a few minutes until caramelized and tender, stirring often. Transfer half of the mixture to a large mixing bowl and set aside.
  • Add a little more oil, along with the red curry paste, to the saucepan. Stir well and allow the paste to cook for a minute or so. Whisk in the coconut milk. Bring the sauce to a bubble, lower the heat to medium-low, and simmer for about 15 minutes.
  • Meanwhile, add the bread to a food processor. Pulse until crumbs form. Add the breadcrumbs, ground beef, and 1 tablespoon of fish sauce to the shallot mixture in the mixing bowl. Mix really well to incorporate. Form the mixture into 2-oz balls.
  • Heat a 12” cast-iron skillet over medium heat. Add enough oil to coat the bottom. Once hot, work in batches to sear the meatballs until browned on both sides, about 2 minutes per side. Transfer the skillet to the oven for 6 minutes, or until the meatballs are cooked through.
  • When the rice is done, fluff it with a fork and stir in the juice of 1 lime. Transfer it to a serving bowl. Place the meatballs on top. Stir in the remaining fish sauce and juice of 1 lime to the curry sauce and pour over the rice + meatballs. Garnish with fresh cilantro leaves, scallions, and more lime wedges.

Notes

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Oatmeal Cookies

Oatmeal Cookies

Ingredients

  • 3 ounces all-purpose flour

  • 2 1/2 ounces oat flour

  • 6 ounces old-fashioned rolled oats

  • 1 1/2 ounces steel-cut or Irish oats

  • 5 ounces pecan pieces, toasted

  • 6 ounces dried cranberries

  • 8 ounces unsalted butter, soft but cool

  • 5 ounces light brown sugar

  • 3 1/2 ounces white sugar

  • 1 teaspoons kosher salt

  • 1 1/4 teaspoons baking soda

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon vanilla extract

  • 1 large egg, straight from the fridge

Directions

  • Adjust oven rack to middle position and preheat to 350 degrees. Sift flour into a medium bowl. Add oat flour, rolled oats, steel-cut oats, toasted nuts, and dried fruit.
  • Combine butter, brown sugar, white sugar, salt, baking soda, cinnamon, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat for about 30 seconds. With the mixer running, crack in the egg and continue beating until smooth. Reduce speed to low, add the dry ingredients, and mix to form a stiff dough.
  • Arrange 32 1-ounce (2 tablespoon) portions of dough on parchment-lined aluminum baking sheets, leaving 2 inches between them. Flatten into 1/2-inch discs; if you like, sprinkle each with a pinch of salt. Bake until puffed and light gold around the edges, but pale and steamy in the middle, about 12 minutes.
  • Cool on the baking sheet until set, about 5 minutes. Enjoy warm, or store in an airtight container for up to 2 days at room temperature.

Notes

  • from Bravetart: Iconic American Desserts by Stella Parks
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Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

Ingredients

  • 1 cup all-purpose flour

  • 2 cups whole wheat flour or whole wheat pastry flour

  • 1 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups plain lowfat yogurt (I used coconut yogurt)

  • 2 large eggs

  • 8 tablespoons (1 stick) unsalted butter, melted and cooled

  • 1 1/2 cups of fresh blueberries

Directions

  • Adjust the over rack to the middle position and heat the oven to 375 degrees Celsius. Generously coat a 12-cup muffin tin with vegetable spray.
  • Mix the flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Whisk the yogurt and eggs together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter. Fold in the blueberries.
  • Use a large ice cream scoop or measuring cup to divide the batter evenly among the muffin cups. Scatter the topping over the tops of the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.
  • Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.

Notes

  • From America’s Test Kitchen Family Cookbook
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Rueblitorte (Carrot Cake)

Rueblitorte (Carrot Cake)

Ingredients

  • 250 g carrots, grated

  • 300 g ground nuts (almonds, hazelnuts, or a mixture of both), toasted

  • 75 g flour

  • 1 tsp baking powder

  • 4 eggs, separated

  • 275 g sugar

  • 1 shot kirsch (or spirit of choice)

Directions

  • Preheat the oven to 180 C / 350 F / gas mark 4.
  • Line a 24 cm (9 inch) springform pan with parchment paper and grease the sides.
  • In a medium bowl, whisk together the toasted ground nuts, flour, and baking powder.
  • In a large bowl, whisk together the 4 egg yolks and sugar until you get a pale, yellow paste. Add the shot of kirsch and whisk well.
  • In another large bowl, whisk the 4 egg whites until they are stiff.
  • Mix the carrots into the yolk and sugar paste, then fold in the the dry ingredients. Finally, gently fold in the beaten egg whites and spread into the pan.
  • Bake for about 45-50 minutes.

Notes

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Flourless Mexican Chocolate Cake

Flourless Mexican Chocolate Cake

Ingredients

  • 10 ounces bittersweet chocolate (at least 60% cacao), roughly chopped

  • 7 tablespoons unsalted butter, cut into pieces

  • 5 large eggs, at room temperature

  • 1 cup sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 3/4 teaspoon chipotle chili powder

  • dash cayenne

  • pinch kosher salt

Directions

  • Preheat oven to 350°. Line the bottom of a 9 1/2 inch springform pan with a circle of parchment paper. Grease the sides of the pan and the parchment with butter.
  • Melt chocolate and butter together in a double boiler or in the microwave. If using a microwave, heat in 30 seconds intervals, stirring between each interval until melted.
  • In a large bowl, whisk together the eggs, sugar and vanilla extract. Slowly, a little bit at a time, whisk in the melted chocolate mixture. Add the salt and spices.
  • Pour into springform pan and bake for 22-26 minutes, until a toothpick comes out mostly clean. Let cool completely on a wire rack. Dust with powdered sugar and serve.

Notes

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Bourbon Sage Chicken Pot Pies

Bourbon Sage Chicken Pot Pies

Ingredients

  • For the crust

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch cubes

  • 1/2 cup chilled solid vegetable shortening, cut into 4 pieces

  • 1/4 cup bourbon, cold

  • 1/4 cup ice cold water

  • For the filling

  • 1 pound boneless, skinless chicken breasts

  • 2 cups chicken stock

  • 1 cup whole milk, room temperature

  • 3 tablespoons unsalted butter

  • 1/3 cup flour

  • 2 tablespoons bourbon

  • salt & pepper to taste (I used 2 teaspoons salt & 1/2 teaspoon pepper, but I use unsalted homemade chicken stock so you may need more salt)

  • 2 tablespoons unsalted butter

  • 2 carrots, peeled and chopped

  • 1 parsnip, peeled and chopped

  • 1 small onion, chopped

  • 1 small russet potato, peeled and chopped

  • 3 sprigs sage, minced fine

Directions

  • For the crust
  • Process 2 1/2 cups flour, salt, and sugar in a food processor until combined, about 2 one-second pulses. Add butter and shortening and process until crumbs start to collect into clumps, about 15 seconds (there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • Sprinkle bourbon and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  • Divide dough into two balls, one slightly bigger than the other and flatten each into 4-inch disks. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  • For the filling
  • Poach the chicken breasts. Put the chicken breasts in a medium saucepan and cover almost to the top with water. Heat to a boil, then partially cover and turn down the heat until simmering. Cook for 12 minutes or until chicken juices run clear when pricked with a fork. Drain and set chicken aside until cool enough to handle.
  • In the same pan (no need to clean), melt 3 tablespoons unsalted butter over medium heat. Add 1/3 cup flour a bit at a time, whisking constantly. Allow to cook, still whisking, for about 30 seconds. Remove from heat. Whisk in chicken stock, making sure no lumps form. Whisk in milk. Return to heat and allow to cook until bubbles start to form and slightly thickened, about 1 minute. Remove from heat and whisk in bourbon. Chop up chicken and return to pan with sauce.
  • In a medium frying pan, melt 2 tablespoons of butter. Add carrots, parsnip, potato and onion. Cook over medium heat for approximately 5 minutes, until onion is softened. Add sage and cook an additional 30 seconds. Add vegetables to chicken mixture.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Remove the crust from the refrigerator and, starting with the slightly larger ball, roll out on a floured surface, about 20″ by 20″. Turn one of your pot pie pans face down on the dough. Cutting about 3/4″ of an inch away from the edge of your pot pie pans (I just eyeballed this). Repeat three more times and set aside with wax paper in between each circle.
  • On a re-floured surface, roll out the remaining dough and cut exactly around the edge of a pot pie pan, about 16″ by 16″. Repeat three more times.
  • Press larger dough circles into pans, letting excess overhang the edge. Fill each pan with 10-12 ounces of the filling (this will somewhat depend on how large your chicken breasts and vegetables were and how much your sauce reduced while cooking–just try to make it pretty even). Top with smaller dough circles and crimp the edges together, rolling the excess in toward the center of the pan to create a good seal. Prick the top of each pie with a fork to let steam escape and place on a cookie sheet.
  • Bake pot pies for 40-45 minutes until crusts are golden brown.
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Funfetti Oreo Blondies

Funfetti Oreo Blondies

Ingredients

  • 1 cup (226 g) butter, melted

  • 1 ¼ cup (250 g) sugar

  • ½ cup (100 g) light brown sugar tightly packed

  • 2 eggs + 1 egg yolk room temperature preferred

  • 2 teaspoon vanilla extract

  • 2 ½ cups (285 g) all purpose flour 285g

  • 2 teaspoons cornstarch

  • ½ teaspoon baking powder

  • 1 teaspoon salt

  • ½ cup (85 g) mini semisweet chocolate chips

  • 16 + 5 Oreo cookies

  • ¼ cup colored sprinkles

Directions

  • Preheat oven to 350F (177C) and prepare a 9×9 pan by lining with parchment paper (or lightly grease and flour).
  • Combine melted butter and sugars in a large bowl, stir well.
  • Add eggs, and egg yolk one at a time, stirring well after each addition.
  • Stir in vanilla extract.
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
  • Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips and then sprinkles.
  • Spread half of the batter evenly into prepared pan. Firmly press 16 Oreo cookies in an even layer over the batter.
  • Drop remaining batter by large spoonfuls over the cookies and use a spatula or knife to evenly spread over the cookies.
  • Gently break 5 remaining Oreos into pieces and press firmly into the top of the batter, if desired.
  • Bake on 350F (177C) for 35-40 minutes — until edges just begin to turn golden brown and a toothpick inserted in the center comes out clean or with few moist crumbs.
  • Allow to cool before cutting and serving.

Notes

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General Tsos Burritos

General Tsos Burritos

Ingredients

  • Chicken

  • 1 lb chicken, diced into bite sized pieces

  • 1 tsp sesame oil

  • 1 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 1 tsp white pepper

  • 1 tbsp cooking wine

  • 1 tsp sugar

  • 1/2 tsp salt

  • Stir Fry

  • 2 bell peppers, sliced thin

  • 1 small yellow onion, sliced thin

  • 1 cup broccoli florets, cut small

  • Sauce

  • 2 tbsp light soy

  • 2 tbsp dark soy

  • 1 tbsp cornstarch

  • 2 tbsp water

  • 1 tbsp cooking wine

  • 3 tbsp sugar

  • 1 tsp sesame oil

  • 1 tsp chili flakes

  • Water, to dilute as necessary

  • Fried Rice

  • 1 cup cooked rice, cooled and dried

  • 1 tsp salt

  • 1 tsp fish sauce

  • 1 egg

  • 1 tbsp oil

  • To Serve

  • Chopped cilantro

  • Shredded cheese

  • Large tortillas, warmed

  • Fries to the side

Directions

  • Combine all chicken ingredients, and let sit for a minimum of 15 minutes.
  • When ready to cook, heat wok on high heat with 1 tbsp oil. Let’s cook the fried rice first.
  • Toast rice, when you see a little bit of toasty bits its ready to move on.
  • Make a well in the centre, put 1 tbsp oil. Crack in egg and begin to scramble.
  • Fold in rice, and keep frying until well mixed. Set rice aside and clean wok for round 2.
  • Mix all sauce ingredients and prepare all stir fry ingredients.
  • Heat wok again with 1 tbsp oil over high heat.
  • Place chicken into wok, and sear until slightly browned.
  • Remove from heat, and reheat wok. Add more oil as necessary, and toss in broccoli florets. Add 1 tsp water to steam for 30 seconds.
  • Add in remaining vegetables, and stir fry until onions are translucent
  • Return chicken to the wok, and stir well.
  • Mix sauce to get the cornstarch mixed well into the sauce, and pour into wok. Let simmer, adding more water to make it saucier if desired.
  • Remove stir fry from heat, and warm tortillas.
  • When ready to assemble, place 1 handful of shredded cheese in the middle. Top with fried rice. Top with stir fry. Add in chopped cilantro if desired. Tuck in sides, fold over and roll into burrito. Cut in half, and eat!

Notes

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Chicken Adobo Sandwiches

Chicken Adobo Sandwiches

Ingredients

  • Chicken Adobo

  • 2-3 pounds bone-in, skin-on chicken legs/thighs

  • 1-2 tbsp neutral oil

  • 2 bay leaves

  • 30-40 peppercorns

  • 15-20 garlic cloves (whole)

  • 1 cup (240 ml) cane, coconut, or white vinegar

  • 2/3 cup (160ml) Filipino soy sauce (japanese shoyu or mix of light and dark soy sauce)

  • 5 ounces (145g) brown sugar or palm sugar

  • Quick Pickled Vegetables

  • 1-2 Daikon radish depending on size

  • 1-2 carrots

  • 1 stalk celery -optional

  • 1 shallot or 1/2 an onion – optional

  • 1 cup sugar

  • 1 cup vinegar – white is what I use for this usually

  • 1 cup water – sometimes I use less if I want more punch

  • Assembly

  • Chicken liver pate or mayonnaise

  • cucumber spears

  • cilantro with stems

  • jalapeno or other spicy chili

  • banh mi bread or other baguette or rolls if not available

Directions

  • Chicken Adobo
  • In a bowl combine the vinegar, soy sauce, and brown sugar, mix and set aside
  • Season chicken salt and pepper > sear in pot until a bit golden and some fond has formed on the pan
  • Add garlic, bay leaves, peppercorns giving a few stirs letting them open up 1-2 minutes
  • Add chicken back to the pot along with any juices left behind
  • STAND BACK – stir the vinegar soy sugar mixture to get the sugar mixed in, and add to the pot
  • Bring to a low boil then reduce to a simmer and cook for 30 + minutes, flipping halfway through. When chicken is cooked through, remove it from the pot.
  • Reduce the sauce to a velvety thickness to hold onto the chicken in the sandwich.
  • Quick Pickled Vegetables
  • Using a mandolin or vegetable peeler, create long peels from each of the vegetables.
  • Salt the shredded veggies with a few pinches of salt and mix it all together – let sit for 10-20 minutes.
  • Drain and squeeze out the veggies – set aside.
  • Make the brine with the sugar, vinegar, water then add in the veggies and let hang out and mingle.
  • Assembly
  • Remove the skin and bons from the chicken and shred or slice. Toss with sauce. Spread mayo or pate on the bread. Add chicken to the sandwich. Add pickles, cucumber spears, cilantro and whatever other toppings to the bread. Slice in half and enjoy!

Notes

  • For peppercorns if you’re opposed to the biting into a peppercorn a rough crack or even just ground pepper to taste would suffice. They get softer as they cook, but not everyone cares for the texture.
  • This recipe is written for chicken thighs, but would also work well with pork belly.
  • You can also add spices, chilis, herbs, ginger, lemongrass etc. to the pickled vegetable brine, but the above is the base.