- 1/4 cup scotch
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp powdered ginger
- 2 steaks
- sea salt and cracked pepper
- olive oil
- Combine the scotchy, soy sauce, sesame oil, sugar, garlic, and ginger and then mix well.
- Pour over 2 steaks and chill 4 to 8 hours.
- Season with salt and pepper.
- Pan fry in olive oil 4 minutes each side.
- Let rest 5 minutes.
- Serve.
- 2 arctic char fillets, skin on
- 2 tsp paprika
- 2 tsp brown sugar
- cracked pepper
- sea salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp celery salt
- 1/4 tsp cumin
- 1/4 tsp dry oregano
- olive oil
- Combine the paprika, sugar, pepper, garlic, onion, cumin, celery salt, and oregano. Mix well and rub into the skinless side of the fish.
- Let stand at room temperature for 10 minutes.
- Heat 2 tbsp olive oil in a large non-stick skillet. Pan fry the fish, 90% of the time on the skin side, and then turn to cook the other side until flaky.
- Serve.
- 2 t-bone porkchops
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp garlic powder
- olive oil
- salt and cracked pepper
- 1/2 a lime
- Combine the coriander, cumin, garlic powder, and 1 tbsp olive oil.
- Season 2 porchops generously with salt and pepper then rub on the spice mix.
- Heat some olive oil in a skillet and pan fry the pork chops 5 to 7 minutes each side.
- Remove from the heat and sqeeze on the lime juice. Serve.
- 1 1/2 cups canned white hominy, drained and rinsed
- olive oil
- 1/3 onion, minced
- 4 garlic cloves, crushed
- 1 cup light cream
- 1 tbsp minced canned chipotle in adobo sauce
- sea salt
- Heat a drizzle of olive oil in a non-stick skillet.
- Saute the onion and the garlic cloves until tender.
- Add the hominy, cream, milk, and chipotle. Season lightly with sea salt.
- Simmer for 10 to 12 minutes, stirring occaisionally.
- 1 lb potatoes, peeled, sliced 2 cm thick
- 2 cups water mixed with 2 heaping tsp chicken bouillon
- 3 tbsp butter
- 3 garlic cloves, peeled, left whole
- dry thyme
- dry rosemary
- sea salt and cracked pepper
- Put the potatoes with the bouillon water in a pot and bring to a boil. Simmer 11 minutes.
- Drain and return to the pot.
- On low heat add the butter and garlic.
- Sprinkle in the remaining ingredients. Stir well.
- Saute 4 minutes.
- Serve.
- 1 quart water
- 1/2 onion, minced
- 3 cloves garlic, crushed
- 1 tbsp olive oil
- 1 tsp cajun or hickory seasoning
- sea salt
- 2 lb collard greens, cleaned thoroughly, stems and thick ribs removed, chopped coarsely
- Combine the garlic, onion, olive oil and water. Bring to a simmer and stir in the seasoning and 1 tsp salt.
- Add the greebs and boil, uncovered for about 1 hour, adding water if necessary, until tender.
- Check the seasoning and add more seasoning and salt to taste if necessary.
- 1/2 lb bacon, chopped
- 4 scallions, minced
- 8 cloves garlic, crushed
- 3/4 lb mushrooms, sliced
- 1/2 cup light cream
- 3/4 cup milk
- 1/2 cup parmesan
- salt and cracked pepper
- 3 tbsp parsley, minced
- maldon salt
- 1 lb spaghetti, uncooked
- Fry the bacon until crisp in a large skillet or dutch oven. Add the garlic and and the scallions and saute until tender.
- Add the mushrooms and saute about 8 to 10 minutes.
- Boil the pasta in salted water.
- Add the cream, and milk to the sauce and bring to a boil. Reduce the liquid.
- Drain the pasta and toss with the sauce. Sprinkle in the parsley and parmesan.
- Season lightly with pepper and salt. Serve sprinkled with a little maldon salt.
- 1/4 cup tamari
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 2 garlic cloves, sliced
- 2 pork chops
- Combine the tamari, ginger, salt and garlic. Pour over the pork and marinate for 4 hours.
- Drain the marinade and then grill the pork chops.
- Serve.
- butter
- 1/2 onion, minced
- 1 garlic clove, minced
- 1 cup rice
- 1/2 tsp saffron threads
- 1/2 tsp paprika
- 2 1/2 cups chicken stock
- salt and pepper
- 1 tbsp minced parsley
- Melt the butter in a heavy saucepan. Saute the onion and garlic until tender. Stir in the paprika and the rice and stir until it is well coated.
- Pour in the stock and the saffron, and bring the mixture to a boil. Let the rice cook uncovered, over medium low heat, stirring occaisionally until the stock is absorbed and the rice is tender. This will take about 20 to 30 minutes.
- Season with salt and pepper and sprinkle with parsley.
- 6 slices bacon
- 1/2 tsp dry thyme
- 2 cloves garlic, crushed
- 1 parsnip, peeled, and julienned fine
- salt, cracked pepper
- 1/2 lb spaghetti
- 1/4 cup light cream
- 1/2 cup grated parmesan
- Boil the spaghetti in salted water.
- Fry the bacon until crisp. Remove and drain on paper towel.
- Saute the garlic and the parsnip, and the thyme in the bacon drippings.
- Dice the bacon.
- Pour the cream into the pan with the parsnip. Stir to keep from burning.
- Season with cracked pepper.
- Toss the pasta with the sauce and mix in the bacon.
- Stir in the parmesan.
- Check the seasoning.
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