Ingredients:
Ube Halaya: 1 large purple sweet potato (about 1.5 pounds) 1 cup condensed milk 1 cup evaporated milk 1 cup full fat coconut milk 1 cup sugar 2 teaspoons vanilla extract 3 tablespoons of fresh lemon juice dash of sea salt 1/2 cup of salted butter Ube Brownies: 1 cup salted butter, melted and slightly cooled 1 cup sugar 1/4 cup packed dark brown sugar 2 eggs, room temperature 2 cups Ube Halaya 1.5 tablespoons ube extract 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup of white chocolate chips Directions: Prepare Ube Halaya by steaming whole potato until fork tender. Allow to cool and peel. Push through a potato ricer into a large sauté pan or wok. Add milks, sugar, vanilla and salt. Cook on medium to medium low until thickened. Takes about 30 minutes. Add remaining ingredients when your spoon leaves a trail behind it as you stir. Make sure you stir while cooking or the bottom will brown. Pour into clean bowl or jar to store. To make brownies. Preheat oven to 350F. Grease a 9x13 baking pan lined with parchment paper. In your stand mixer with paddle attachment mix melted butter, sugars until smooth. Add eggs one at a time until combined. Add ube halaya, vanilla and ube extract. Combine flour, baking powder and salt and slowly mix into ube mixture until just combined. Do not overmix. Fold in white chocolate chips and smooth batter into prepared pan. Cook 30-40 minutes until toothpick comes out clean. Cool in pan for 20 minutes. Slice and dust with powdered sugar. So good! Enjoy!
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Ingredients:
1 package of medium sized Bella mushrooms, stems removed and cleaned 1 pound of pork sausage, no casings, cooked and crumbled (drain well) 6 ounces of crawfish tails 1/4 cup Parmesan cheese, grated 1/4 cup mozzarella, shredded 1-2 teaspoons Worcestershire sauce 1 teaspoon Old Bay or J.O. seasoning salt and pepper green onion, sliced Creole mustard sauce: 1 cup mayonnaise 2 teaspoons Colman hot mustard several dashes of hot sauce 1 teaspoon lemon juice 1 teaspoon cayenne pepper puree salt and pepper Directions: Combine cooked sausage with remaining ingredients. Stuff mushrooms and cook at 400F for 25 minutes. Allow to rest for at least five minutes. Combine mustard sauce ingredients and serve on the side. Top mushrooms with sliced green onions. So good! Enjoy!
Ingredients:
1-2 salmon filets, cutting thickest center into 2 squares rub of choice 1/2 cup of sticky rice, cooked 1 cup of cooked spinach 1 lemon zested and juiced salt, pepper garlic powder Puff Pastry Directions: Preheat oven to 400F. Cut puff pastry into 5x3 squares and with a sharp knife slice a square halfway through pastry. Bake for 15 minutes. Punch down center and fill with sticky rice, raw salmon and seasoned spinach. Place puff pastry lattice on top. Brush with egg wash and sprinkle flaky sea salt. Bake again for 15 minutes until salmon reaches 135-140F and pastry is golden. Rest 10 minutes and enjoy!
Ingredients:
Chicken & Marinade: 2 pounds of boneless chicken thighs 1 stalk of lemongrass, white part only, chopped 4 garlic cloves, minced 2 tablespoons lime juice from a fresh lime 2 tablespoons of fish sauce 1 tablespoon soy sauce 2 tablespoons dark brown sugar 1 tablespoon avocado oil 1 teaspoon kosher salt Nuoc Cham (sauce): 1/4 cup fish sauce (see notes-do not be afraid :-) 4 tablespoons rice wine vinegar 2 tablespoons white sugar 1/4 cup water 2 garlic cloves, minced 1-2 teaspoons red chili flakes 3 tablespoons lime juice 1 teaspoon honey Vermicelli 2 tablespoons beet powder Vegetables of choice: pickled onion, carrots, daikon radish, cucumbers Rice or greens Mint leaves for decoration Directions: Marinate chicken 4 hours or overnight. Pickle vegetables if using by boiling sugar, vinegar and water and pouring over veggies. Grill on high heat 450F using dual zone grilling (I always put coals on one side of the grill when grilling most marinated proteins so there is an area of the grill to move the meats to safety) Grill to 170F. Allow to rest 15 minutes. Boil water, put in beet powder and cook vermicelli to instructions, mine 3 minutes. Drain and set aside. Prepare Nuoc Cham by combining all ingredients. Slice vegetables and prepare rice. Assemble bowl as you like! Drizzle Nuoc Cham over your beautiful creation! Enjoy!
Ingredients:
325 grams of AP Flour (2 1/2 cups) 1 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 112 grams salted butter (1/2 cup), softened 1/2 cup vegetable oil 4 eggs, room temperature 310 grams of sugar (1 1/2 cups) 1 teaspoon vanilla 3/4 cup buttermilk, room temperature 1/4 cup lemon juice from fresh lemon 2 tablespoons lemon zest 2 tablespoons poppyseeds Lemon Buttercream: 1 cup salted butter 3 1/2 cups powdered sugar 3 teaspoons lemon zest 2 tablespoons lemon juice dash of sea salt 1 tablespoon heavy whipping cream Directions: Combine dry ingredients. Add sugar to stand mixer and blend with lemon zest. Add butter, oil, and vanilla. Beat until fluffy. Add eggs one at a time until combined. Add dry ingredients interchanged with buttermilk and lemon juice (combined). Fold in poppyseeds. Prepare frosting by beating sugar and slowly adding remaining ingredients. Assemble: Layer cake with lemon buttercream and spread on a crumb coat. Refrigerate for 15 minutes. Add another layer of buttercream. Refrigerate again for 15 minutes. Carefully top with fondant topper gently spreading from center to edges. Touch lightly or it will leave indents from your fingers. Pipe edges and top with wafer layer. Pipe edges again. Enjoy! So good and so fun!
Ingredients:
Shrimp and Scallops 1 tablespoon ghee 1 large shallot, sliced 1 jalapeno, sliced 2 teaspoons avocado oil 2 tablespoons salted butter 5 ears of corn, boiled for 5 minutes and removed from cob reserving some to top final plating 1 cup chicken stock 1/4 cup heavy cream 1-2 teaspoons tumeric salt and pepper to season Fresh dill, cooked pancetta and remaining corn to top Directions: Sauté shallots and jalapeno until tender, add butter. Cool and boil corn on the cob for 5 minutes in salted water. Cool and remove from cob. Blend shallot and corn with 1 cup of chicken stock and 1/4 cup heavy cream. Return to pan and whisk in tumeric and season with salt and pepper. Prepare scallops as explained above. Peel and devein shrimp and brown in pan until not translucent. A couple minutes on each side. Plate pouring puree on plate. Add seafood and top with pancetta, reserved corn and fresh dill. Serve with a puree absorbing foccacia!! Enjoy!
Ingredients:
2 duck breasts, fat on 2 teaspoons avocado oil Orange sauce: 2 tablespoons orange zest 3/4 cup honey 1/4 cup soy sauce 3/4 cup freshly squeezed orange juice salt and pepper Topping & Sides chives, chopped flaky sea salt Blood and Navel oranges, sliced and peeled Cook duck breast as described above. While it is cooking prepare oranges for the side and combine all sauce ingredients in a skillet. Cook down until thickened. After duck rests, slice plate and spoon sauce over top. Season with sea salt and top with fresh scallions or chives.
Ingredients:
4 plantains, sliced thinly lengthwise High smoke point oil, I used avocado Beef mixture: 1 small onion, diced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1 pound lean ground beef 1 teaspoon salt 1 teaspoon cracked black pepper 1 teaspoon sazon seasoning 1 teaspoon adobe spice 1/4 cup sofrito (see below) 1/4 cup tomato sauce (homemade or jarred) 1/2 cup beef stock Cheese Layer: 2 cups mozzarella, shredded 1/4 cup parmesan, grated 2 eggs, whisked Sofrito: 1 onion, quartered 1/2 green bell pepper 1/2 red bell pepper 1 cup fresh cilantro 2 green onions 5 garlic cloves 1 teaspoon sazon seasoning Directions: Blend all ingredients for sofrito. Set aside. Saute onion and peppers. Add beef and seasonings and brown. Add sofrito and cook for 15 minutes until bubbly and fragrant. Set aside. Slice and fry plantains and put on a plate with a paper towel. Season with salt and pepper. I lined a loaf pan so it would be easy to remove and slice. Layer meat mixture, then plaintains, egg, cheese and repeat ending with plantains. Bake at 350F for 35-40 minutes covered with foil untl bubbly. Rest for about 10-15 minutes. Slice and enjoy.
Ingredients:
2 pork tomahawk steaks Brine: 2 cups apple cider 1/4 cup maple syrup Fresh thyme Pecan Maple dry rub Avocado oil Poached Apples: 2 Granny Smith apples, peeled, sliced in half and cored 2 cups apple cider 1 cup water bundle of fresh thyme 3 tablespoons maple syrup Pan Sauce: 3 shallots, sliced in half olive oil, salt & pepper 2 tablespoons butter 2 tablespoons AP flour 1 teaspoon of Dijon mustard 1 cup poaching liquid 2 tablespoons butter flaky sea salt Fresh chives, chopped Brine pork 4 hours to overnight. Pat dry. Rub in avocado oil and rub with pecan maple rub or rub of choice. Grill on high until pork reaches 140F. Allow to rest 15 minutes and top with butter and flaky sea salt. Roast peeled and sliced shallots at 425F in olive oil for 20 minutes. Remove, add butter and flour and brown. Add mustard and whisk in poaching liquid. Season with salt and pepper return shallots to pan and add poached apples and pork. Top with chopped chives.
Ingredients:
3 red peppers 1 red chili ¼ cup oil-packed sun-dried tomatoes, rinsed and drained 2 medium-to-large cloves garlic, peeled and quartered 1 tablespoon sherry vinegar or red wine vinegar 1 teaspoon smoked paprika ½ teaspoon fine sea salt, to taste ¼ teaspoon cayenne pepper ½ cup extra-virgin olive oil 50g blanched almonds, toasted a handful coriander leaves and stalks 4 steamed octopus tentacle Roast or Grill peppers until charred. Place in a brown bag to cool. Meanwhile toast almonds and then pulse all ingredients but the tentacles. Brush tentacles with oil and grill on high for 2-3 minutes on each side. |
Author I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: |