Spicy Mussels and Chorizo

3 tablespoon extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red-pepper flakes 2 cups dry white wine 3 cups canned crushed tomatoes with juice 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and… Continue reading Spicy Mussels and Chorizo

Pressure Cooker Beef Tips

Seasoning Rub: 3 Tbsp Flour 2 tsp Steak Seasoning 2 tsp Garlic Powder 1 tsp Onion Powder 1 1/4 tsp Kosher Salt 1/2 tsp Pepper To Brown the Beef: 2 lbs Beef Sirloin Roast, cut in 2″ cubes 2 Tbsp Olive Oil Gravy 2 Tbsp Butter 1 Onion, chopped 2 lg cloves Garlic, minced 1/3… Continue reading Pressure Cooker Beef Tips

Steak Bites with Miso Ginger Dressing

For the dressing: 1 shallot (peeled and roughly chopped) 3 tablespoons fresh ginger (roughly chopped) 1 clove garlic 1/4 cup white miso paste 2 tablespoons rice wine vinegar 1/2 teaspoon sesame oil 1/3 cup oil 2 tablespoons honey or agave To assemble the bowls: Cooked rice (or other grain of choice–quinoa, couscous, or farro would… Continue reading Steak Bites with Miso Ginger Dressing

Slow Cooker Spiral Ham With Maple-Mustard Glaze

3/4 cup packed dark brown sugar 1/2 cup pure maple syrup 1/3 cup water 1/4 cup whole-grain mustard 6 medium garlic cloves, smashed 1 (5-in.) thyme sprig 6 whole cloves 1 (7-lb.) fully cooked bone-in spiral-cut ham Stir together sugar, syrup, water, mustard, garlic, thyme, and cloves in a medium saucepan. Bring to a boil… Continue reading Slow Cooker Spiral Ham With Maple-Mustard Glaze

Crispy Fried Halloumi

2 blocks (225g/10oz each) Halloumi 3-4 cups / (750ml-1litre) Vegetable/Sunflower/Canola Oil 2 cups Panko Breadcrumbs, see notes 2 large Eggs, beaten 2 heaped tbsp Plain Flour, or as needed 1 tsp Smoked Paprika dash of Milk Slice your blocks of halloumi into 6 equal chunks (12 in total). Pat dry with paper towel to remove… Continue reading Crispy Fried Halloumi

Fried Mozzarella Balls

7oz / 200g Cherry Mozzarella Balls (see notes) 3-4cups / 750ml-1litre Vegetable/Canola/Sunflower Oil/Rapeseed Oil 1 cup / 100g Italian Breadcrumbs (see notes) 2 tbsp Plain Flour, or as needed 2 large Eggs, beaten splash of Milk Salt & Pepper, to taste Pat your mozzarella dry with paper towels. Set up your stations: 1 bowl of… Continue reading Fried Mozzarella Balls

Slow Cooker Sunday Sauce (Braised Pork with Sausage and Meatballs)

2 (28-ounce) cans crushed tomatoes 3 basil sprigs 2 pounds boneless pork shoulder, cut into 3-inch chunks Kosher salt and black pepper 1/4 cup extra-virgin olive oil, plus more as needed 1 pound hot or sweet Italian sausage, or a combination 1 yellow onion, coarsely chopped 6 garlic cloves, smashed and peeled 1/3 cup red… Continue reading Slow Cooker Sunday Sauce (Braised Pork with Sausage and Meatballs)

Sunday Sauce (Braised Pork with Sausage and Meatballs)

2 pounds boneless pork shoulder, cut into 3-inch chunks Kosher salt and black pepper 1/4 cup extra-virgin olive oil, plus more as needed 1 pound hot or sweet Italian sausage, or a combination 1 yellow onion, coarsely chopped 6 garlic cloves, smashed and peeled 1/3 cup red wine 2 (28-ounce) cans crushed tomatoes 3 basil… Continue reading Sunday Sauce (Braised Pork with Sausage and Meatballs)

Gochugaru Salmon With Crispy Rice

4 skin-on salmon fillets (6 ounces each) Kosher salt (Diamond Crystal) and black pepper 1 tablespoon olive oil 4 cups cooked white rice, preferably leftovers 4 teaspoons gochugaru (see Tip) 2 tablespoons maple syrup 2 tablespoons rice vinegar 2 tablespoons cold unsalted butter, kept whole Sliced cucumbers or pickles, for serving (optional) In a cold… Continue reading Gochugaru Salmon With Crispy Rice

Pasta with Tomatoes, Peas, and Pancetta

1 pound plum tomatoes, cored and chopped 1/2 cup lightly packed fresh mint OR parsley leaves OR a combination, chopped Kosher salt and ground black pepper 3 tablespoons extra-virgin olive oil, plus more to serve 1 medium yellow onion, chopped 4 ounces pancetta, chopped 3 tablespoons tomato paste 1/2 teaspoon red pepper flakes 1 pound… Continue reading Pasta with Tomatoes, Peas, and Pancetta

Creamy Tortellini Soup with Sausage

1 tablespoon olive oil 1 pound Italian sausage, casing removed 3 cloves garlic, minced 1 medium sweet onion, diced 2 teaspoons Italian seasoning Kosher salt and freshly ground black pepper, to taste 2 tablespoons all-purpose flour 4 cups chicken stock 1 (8-ounce) can tomato sauce 1 (9-ounce) package refrigerated three cheese tortellini 1/2 bunch kale,… Continue reading Creamy Tortellini Soup with Sausage

Winter Minestrone

1/4 cup extra-virgin olive oil 1 yellow onion, chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon kosher salt, or more as needed 1/2 teaspoon freshly ground black pepper, or more as needed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 bunch (5 ounces) Swiss chard, trimmed and thinly sliced 5 ounces… Continue reading Winter Minestrone

Italian Wedding Soup

1 teaspoon olive oil 1 (12-ounce) package fully cooked Italian-style chicken sausage, preferably spicy, sliced into coins 2 large (about 3 ounces) carrots, scrubbed and chopped 2 stalks (about 3 ounces) celery, halved lengthwise and sliced (save a few leaves for garnish, if desired) 10 cups (2 1/2 quarts) low-sodium chicken stock 1/4 cup (2… Continue reading Italian Wedding Soup

Maple-Baked Salmon

1 (1 1/2-pound) skin-on or skinless salmon fillet 12 fresh cilantro sprigs 2 tablespoons pure maple syrup 2 tablespoons whole-grain Dijon mustard 1 tablespoon mayonnaise Kosher salt and freshly ground black pepper Lemon wedges, for serving Remove salmon from the refrigerator. Heat oven to 325 degrees. Bundle the cilantro sprigs by their stems and hold… Continue reading Maple-Baked Salmon

Sheet Pan Lemon Dill Salmon with Baby Bok Choy

1 lb salmon fillets (in 4-6 oz pieces) 1 lb baby bok choy, each cut into quarters lengthwise 1/4 cup melted butter 1/4 cup lemon juice, plus 1 additional lemon thinly sliced for roasting 2 tablespoons minced fresh dill, plus additional dill sprigs for roasting 2 cloves crushed garlic Salt and pepper to taste Preheat… Continue reading Sheet Pan Lemon Dill Salmon with Baby Bok Choy

Ground Beef Chili With Chocolate and Peanut Butter

2 tablespoons vegetable oil 1 medium yellow onion, diced (about 8 ounces) 2 teaspoons kosher salt, plus more as needed 3 canned chiles in adobo, finely chopped 1 tablespoon unsweetened cocoa powder 2 teaspoons smoked paprika 2 teaspoons ancho chile powder 1 1/2 teaspoons dried oregano, preferably Mexican 1 1/2 teaspoons ground cumin 1/2 teaspoon… Continue reading Ground Beef Chili With Chocolate and Peanut Butter

Baked Gnocchi with Tomatoes, Spinach and Bocconcini

400 – 500 g gnocchi (14-16 oz.) fresh or shelf-stable 2 cloves garlic chopped 1 tsp dried basil 398 ml canned cherry tomatoes (13.5 oz.) with juice 1/2 cup water 2 handfuls baby spinach chopped, or baby arugula 7 large bocconcini large cherry sized bocconcini Salt and freshly ground pepper Freshly grated Parmesan cheese for… Continue reading Baked Gnocchi with Tomatoes, Spinach and Bocconcini

Beef Barbecoa

3 lbs good quality beef chuck roast or bottom blade roast – one piece of meat 1/4 cup cider vinegar 4 cloves garlic 1 tsp Mexican oregano – optional but don’t substitute regular oregano 1 tsp cumin powder 1/4 cup pure mild chili powder – I like New Mexican Red or Ancho 1-3 chipotles in… Continue reading Beef Barbecoa

Carne Adovada

4 lbs pork stew – e.g. pork shoulder or riblets, cut into fairly large (one inch plus) chunks 1 large white onion 4 cloves garlic 3/4 cup New Mexican red chili powder 2 tsp cumin powder 1 tsp mexican oregano (optional) 4 cups chicken stock 3 Tbsp rendered pork lard or vegetable oil salt to… Continue reading Carne Adovada