Green Bean Salad with Sesame Seeds

Ingredients 1# French beans 1 cucumber peeled and chopped Top Ramen noodles (1 pkg, crushed) 1-2 tbsp sugar • Salt to taste 1 lime, juiced • 1 tbsp rice vinegar 1 tsp chopped garlic 1 onion, finely chopped 1 tsp cumin seeds 1 tsp black mustard seeds A generous pinch of asafoetida 2 tbsp vegetable or sunflower oil 1 tbsp sesame seeds

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Vandouvan Shrimp

6 tablespoons unsalted butter 2/3 cup fresh orange juice or 2 tsp dried orange granules and broth or water 2 Tbsp Vadouvan. French Masala Curry 1 1/2 lb large shrimp in shell, peeled and deveined 1 tablespoon fresh lemon juice

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Shichimi Togarashi Shrimp

Serves 4 -6 4 to 6 servings 2 tablespoons peanut oil 1 pound large prawns, shelled and deveined, with tails on 1 ½ tablespoons Shichimi Togarashi Spice Kosher salt and freshly ground black pepper

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Seafood Paella

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. ¾ cup yellow or white onion, diced 1 1/2 cups medium grain rice 3 cups chicken broth or bullion 3 Tbls Paella Seasoning 1 lb raw mussels in shell (frozen or fresh) 1 lb small clams (frozen or fresh) 1 lb raw shrimp, medium or large – cleaned & deveined,shell off, no tails 1 lg sweet red bell pepper 3 Roma Tomatoes

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Ghost Chili Lime Dressing

Juice from 2 limes 1 T Ghost Chili Oil 1 T chopped cilantro ¼ c Greek Yogurt (optional) Mix all ingredients. Muddle the cilantro to release the flavor. Let sit in refrigerator until ready to use. If you would like a creamier dressing, mix in the yogurt. This is a bright, intense dressing with some heat. You can control the amount of heat by the amount of Ghost Chili oil used. I like to make it early in the day, let it sit for about 15 minutes, taste test to see if the heat is “just right”. I love the

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Middle Eastern Fatoush Salad

Ingredients approximately 1/2 head romaine lettuce 2 roma tomatoes diced 1 small cucumber peeled, diced 1 red bell pepper, seeded and diced 1 handful of fresh chopped mint leaves 1 handful fresh chopped parsley few thinly sliced red onion rounds 4 cups baked or fried pita bread 1/4 cup lemon juice 1/4 cup olive oil 1 teaspoon salt 1 minced garlic clove 2 tablespoons sumac (this makes salad authentic) 1/2 teaspoon rice vinegar

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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 seed, toasted and ground 1 Bay leaf 2 bouillon cubes or 2 Tbs vegetable broth seasoning Salt and pepper to taste

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Jose Andres Citrus Salad with Saffron

Jose Andres’ Citrus Salad with Saffron Dressing, Serves 6 Dressing – serves 6 2 tablespoons hot water Pinch of saffron threads 1/2 cup fresh orange juice 3 pink grapefruits 3 navel oranges 2 clementines, peeled 2 teaspoons finely grated lemon zest

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Barley, Cucumber & Yogurt Salad

Dressing – serves 6 This salad comes from Turkey as is part of the first course, called meza. It is refreshing, healthy and delicious! 1 cup pearled barley (If time allows soak barley overnight in water) 1 cucumber 3 or 4 scallions, chopped 1/2 cup fresh parsley, chopped 2 tablespoons extra virgin olive oil 1 cup Greek yogurt 1/2 cup fresh parsley, chopped 2 tsp Aleppo chili 1 tsp Greek oregano 1 tsp sumac Freshly ground black pepper Lemon juice to taste

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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 tablespoons (3/4 stick) butter, room temperature 3 tablespoons fennel seeds, crushed in mortar & pestle or in plastic bag with mallet 3 large garlic cloves, minced 2 tablespoons Dijon mustard 1 1/2 tablespoons soy sauce 1 tablespoon coarsely ground black pepper 1 1/2 teaspoons dried

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Louisville Rice Salad

Dressing – serves 6 1/2 cup vegetable oil 1/4 cup lemon juice 1/4 cup wine vinegar 1 teaspoon white sugar 2 tsp dried chives 2 tsp dried tarragon 1/2 teaspoon salt Salad 1 cup uncooked white rice 2 cups water 1/2 cup toasted slivered almonds 1/2 cup raisins 1/2 cup mandarin orange segments, drained and coarsely chopped 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/2 cup finely chopped green bell pepper 1/2 cup green peas

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Black Barley Salad (with Zahtar)

Ingredients Servings:6-8 1/2 cup pearl barley 1.2 cup black barley 1/3 cup olive oil 3 cloves garlic, crushed and peeled 2 tablespoons almond slivers or pine nuts 1 tablespoon chopped jalapeno chili 2 cups baby spinach, roughly chopped 1 tablespoon za’atar 2 tomatoes, chopped 1 cup scallions, chopped, white and light green parts Juice of 2 limes 2 tablespoons chopped parsley 1 cup cucumber, finely diced 1 red onion, diced 3 tablespoons red wine vinegar 2 tablespoons pitted kalamata olives,chopped 1 cup feta cheese, diced 2 tablespoons mint, chopped Salt and freshly ground black pepper

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Aleppo Chicken Salad

Ingredients 6 garlic cloves, crushed 2 teaspoons kosher salt plus more 1 tablespoon Aleppo Pepper 4 tablespoons red wine vinegar, divided 4 tablespoons plus 1/2 cup olive oil, divided 2 teaspoons dried Greek Oregano + 1 additional teaspoon for dressing Freshly ground black pepper 1 3 1/2–4-pound chicken, cut into quarters or chicken thighs 2 6-inch pita breads, split 1 1/2 teaspoons zaatar 1/2 cup chopped fresh flat-leaf parsley 3 tablespoons fresh lemon juice 4 cups baby lettuce leaves, or 1 head of Bibb lettuce, leaves torn 1/2 cup fresh mint leaves 1/4 cup fresh cilantro leaves with tender stems

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Hungarian Cucumber Salad

Ingredients 2 medium or large cucumbers 1 teaspoon salt Pinch of sugar 1/4 cup white vinegar Dash of garlic powder 1/2 cup water Sweet paprika Black pepper

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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 oregano 1 teaspoon dried marjoram 1 tablespoon ground Piment d’Espelette 2 teaspoons anchovy paste or 4-5 anchovy filets 1 tablespoon tomato paste ½ cup dried mushrooms, soaked in 1 cup hot water 1 – 28 ounce can diced tomatoes 1/2 # Pancetta diced ½ cup

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Hunter’s Ghost Chili Chocolate Chip Cookies

[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:  2 cups all purpose flour  ¾ tsp salt ¾ tsp cinnamon  1 tsp baking soda  ¼ tsp ground Ghost Chili Pepper  1 cup unsalted butter at room temperature  1 cup brown sugar  ½ cup granulated sugar  2 large eggs  2 tsp pure vanilla extract  2 cups chocolate chips  Red food coloring

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Ina Garten’s Old Fashioned Gingerbread

[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] 1/4 cup dark rum or water   1/2 cup golden raisins   1/4 pound (1 stick) unsalted butter   1 cup un-sulphured molasses or Bourban Sorghum  1 cup (8 ounces) sour cream   1 1/2 teaspoons grated orange zest  2 1/3 cups all-purpose flour   3/4 teaspoon baking soda   1 1/2 teaspoons ground ginger   1 teaspoon ground cinnamon  1/4 teaspoon ground cloves   1/2 teaspoon salt   1/3 cup minced dried crystallized ginger   1 cup confectioners’ sugar, optional  2 tablespoons plus 1 teaspoon orange juice

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Vanilla Caramels with Fleur de Sel

[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 1 cup heavy cream 5 tbsp. unsalted butter ½ tsp. vanilla extract 1 vanilla bean pod, split lengthwise and scraped 1¼ tsp. Fleur de Sel, plus more for sprinkling 1 ½ cups sugar ¼ cup light corn syrup ¼ cup water

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Praline Bites

[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 We took a cooking class at Langlois in New Orleans a few years back.  It was located just blocks off the French Quarter in a charming, quiet neighborhood. Makes about 24 1/2 cup all-purpose flour 1 tsp Saigon Cinnamon 3/4 cup melted butter 1 egg, well beaten 1 cup dark brown sugar 1 cup chopped pecans 1 tablespoon lemon juice

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Peach Melba

[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] Peach Melba 3 cups water 3 1/2 cups sugar 1 vanilla pod, split lengthwise 2 tablespoons lemon juice 8 peaches Raspberry sauce: 3 cups raspberries 1/4 cup confectioners’ sugar 1 tablespoon lemon juice Raspberry sauce: 1 large tub vanilla ice

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