Rack of Lamb with Ras el Hanout

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] For 4 servings: 7+ bone rack of lamb, trimmed and Frenched 2 Tbl olive oil 2+ Tbl Ras el Hanout

New Orleans Gumbo

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Original recipe comes from The New Orleans School of Cooking and serves 15 – 20. I reduced it to serve 4 -6 Ingredients ¼ c oil ¼ c flour 4 boneless chicken thighs, cut into 1” pieces 2 links Andouille Sausage (this […]

BLT Flatbread

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Adapted from Langlois Culinary Crossroads recipe. Flatbread Dough: 3 cups flour 1 ¾ tsp Kosher salt ½ tsp yeast 1 ½ cup water Non-stick spray Pesto 5 oz collard greens, frozen, thawed 1 tsp minced garlic ½ tsp dried Greek oregano ¼ […]

Grilled Tanndoori Chicken

6 chicken thighs 2 tbsp Tandoori Blend 3/4 cup yogurt 1 tbsp lemon juice Optional:  1/4  – 1/2 tsp for heat.

Misor Wat – Ethiopian Spicy Lentils

Ingredients 2 cups red lentils 1 tsp. salt 1 red onion, diced ¾ tsp. ground caraway ½ cup Ethiopian Berebere 4 cloves of garlic, minced ¾ cup oil 1 tsp. coriander powder Kettle of hot water

Hungarian Goulash

Ingredients 3 lbs stew meat, cubed (I prefer London broil) 2 Tbls oil 2 onions, chopped 2 cloves garlic, minced 1 -2 carrots, chopped 1 – 2 celery stalks, chopped 2 medium tomatoes, peeled and chopped 2 Tbs tomato paste 2 bell peppers, chopped 2 -3 potatoes, chopped 2 Tbs Hungarian Paprika 1 tsp caraway […]

Roast Leg of Lamb with Fennel Butter

Makes 6 to 8 servings If you don’t have a heavy roasting pan, you can brown and roast the lamb in a large ovenproof skillet with two-inch-high sides. The seasoned butter can be prepared one day before using. Pair this dish with Tanner Vineyard’s big reds – 2010 Barbera or 2010 Cabernet Sauvignon. Ingredients 6 […]

Spaghetti with Piment d’Espelette

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] 2.Serves: 4-6 1# spaghetti pasta (I like Angel Hair) ¼ cup good olive oil 1 small yellow onion; chopped finely 2 garlic cloves; minced finely 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 1 teaspoon dried basil 1 teaspoon dried […]

Ethiopian Beef Stew

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Ingredients 2 medium onions, quartered lengthwise 1/4 cup butter 2 tablespoons Ethiopian Berbere spice 1 can (14 1/2 oz.) crushed tomatoes in purée 1/4 cup dry red wine 2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4-inch chunks Salt

Chicken Tikka Masala

[vc_row][vc_column][vc_column_text] [distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 30 minutes[/one_fourth][distance1] [/vc_column_text][vc_column_text]Ingredients[/vc_column_text][vc_column_text] 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons ground black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut […]

Seafood Paella

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 5-10 min.[/one_fourth][distance1] [distance1] Seafood Paella is probably the most famous and popular Spanish dish around the world. It originates in Valencia. There are as many versions of paella as there are cooks in Spain which means have fun and be creative. Ingredients ¾ cup yellow or white […]

Achiote Carnitas

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Ingredients 3 lbs county style pork ribs or pork shoulder 3/4 cup orange juice 1/4 cup olive oil 1 tsp achiote paste 1 tsp ground cumin 1 tsp dried oregano, preferably Mexican 1 tsp kosher salt 1/2 tsp ground ancho chile powder […]