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Refried Beans

Enough for 2 people…

  • 2 shallots (or 1 onion), cut finely
  • 2 cloves of garlic pressed
  • 1 can of bean (red kidney, pinto, …), rinsed
  • some lard (e.g. from making carnitas!), or melted butter (1/4 cup?)
  • cumin
  • smoked paprika
  • regular paprika
  • salt and pepper

Fry the shallots for ~5min in some oil on medium. Then add the garlic for 30s, and then the beans. Stir in the spices. Fry for another 5-10min on medium. Taste to make sure seasoning is good.

Can add a little bit of broth if desired (to make it a little more liquid when mashing).

Remove from heat and mash. Mix in melted lard (or butter) to get good consistency.

Red Cabbage

  • 1/2 red cabbage, shredded
  • 2/3 cup cider vinegar
  • 2 tsp salt
  • 2 tbsp sugar
  • 1 small onion, chopped
  • 2 apples, diced
  • 1 cup water
  • 3 tbsp red currant jelly

Cover cabbage with sugar, salt, vinegar and let rest for ~10 min.

Heat up some butter and fry apples and onions until apples start to brown, 5-10min, on medium.

Add the cabbage, 1 cup of water, bring to a boil, then turn heat to very low and let it cook with the lid on for at least 2 hours.

After ~ 2hours, check how much liquid there is, remove lid if necessary, there should be no liquid at the end and everything should be very soft. About 3 hours total cooking.

Paella

  • 6 boneless skinless chicken thighs, cut in two
  • chorizo sausage, cut into chunks
  • 12 big shrimps (tail on but easy to peel)
  • 1 kg of mussels
  • 4 calamari, sliced into rings

  • 1 red pepper finely chopped
  • 3 tomatoes, small diced (ideally, not canned, not huge tomatoes)
  • 1 red onion, finely diced
  • 5 garlic cloves, crushed (separate into 2 and 3 cloves)
  • 3 tomatoes
  • 1.5 cups (? enough..) frozen peas
  • 1 Lemon, sliced into wedges.

  • 1.5L of chicken broth with 2 pinches of saffron
  • 2 cups of arborio (or bomba) rice
  • 2 generous tsp smoked paprika
  • 2 tsp paprika

Step 0:

Prep all the ingredients (e.g. finely chopping, cutting meat, seafood…), if they are all ready to go, then it’s actually straightforward (although plan 1:30 – 2 hours, prep included)

Step 1:

Combine some olive oil, 2 tsp smoked paprika, 2 crushed
garlic cloves, and marinate the chicken for 10min in that mixture

Step 2:Make broth with saffron (1.5L of chicken broth with 2 pinches saffron), keep warm, just below boiling.

Step 3:

Once the chicken is marinated, heat small amount of olive oil in the paella pan, cook the chicken on medium high, about 15min. Once cooked (165F), reserve chicken on a dish.

Step 4:

Fry the chorizo for about 4min total on medium hight (flip after 2-3min) in the paella pan, then remove and keep with the chicken. By now, there is some grease in the pan…

Step 5:

Place the 3 diced tomatoes (small dice), 1 finely diced red onion, 1 finely diced pepper, 3 crushed garlic cloves in the paella pan and fry for about 3-4min on medium high.

Step 6:

Add rice and fry for 1-2 min

Step 7:

Add all of the broth (1.5l) into the pan, 1 pinch of saffron, 2tsp paprika. Bring to boil, and simmer just below boiling for 15min.

Step 8:

Add frozen peas and calamari first, and stir them in uniformly. Add the mussels (stick them into the rice, about 1/2 or more of the 1kg of mussels), add the shrimp (push them into the rice uniformly). Cook for an additional 15min.

Step 9:

Steam the rest of the mussels (about 5min on steam)

Step 10:

Remove the steamed mussels from shells. Sprinkle over the rice. Add the chicken and chorizo back onto the rice. Cook 5 min.

Serve with the lemon wedges laid on top.



Shrimp tacos with lime zest sauce

Mix the following and coat the shrimps:

  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • ~1 tbsp oil (enough to coat the shrimps)
  • juice from half a lime

Fry the shrimps and the liquid in a hot frying pan, about 3min per side. All the liquid will be gone leaving a crust. The pan needs to be hot to evaporate the liquid quickly and not overcook the shrimps.

To make a simple mayonnaise sauce:

  • ~ 1/4 cup mayonnaise
  • 1-2 tsp hot sauce
  • ~ 1tsp garlic powder
  • ~1 tsp smoked paprika
  • some crushed garlic (~1 clove)
  • zest from a lime

Serve on taco shell with some coleslaw, fresh cilantro, fresh squeezed limes.

Zimt Sternli (Étoiles à la Cannelle)

  • 2 gros blancs d’oeuf (~7-8 C.S de blancs d’oeufs pasteurisés
  • 250g de sucre à glace

Faire monter les blancs d’oeufs en neige ferme. Continuer à battre et rajouter lentement le sucre à glace pour faire une pâte assez ferme. Reserver 3 CS pour le glaçage

  • 350g d’amandes moulues (non-blanchies, avec la peau)
  • 1 CS de jus de citron
  • 2 CS de cannelle

Mélanger les amandes et la cannelle, puis le jus de citron. Intégrer ensuite les blancs et préparer une pâte bien homogène.

Aplatir la pâte avec un rouleau jusqu’à environ 1cm d’épaisseur, et découper des étoiles. Déposer les étoiles sur un papier pour le four.

Glacer les étoiles avec les blancs réservés (avec la pointe d’un couteau).

Laisser sécher les étoiles une bonne douzaine d’heures.

Réchauffer le four a 450F, et mettre les étoiles ~4min (elle doivent rester blanches!)

Venison loin

  • 1 half venison loin (aka backstrap) for 3-4 people (about 1.25kg), the whole loin is about 2.5kg for a red deer.
  • Remove all fat and silver skin from loin
  • Tie the loin with butcher string to make it have a round cross-section (to make it less flat, so that it doesn’t over cook inside)
  • Preheat oven to 400F
  • Add a large piece of butter into a roasting pan, and heat the pan
  • Heat large skillet to medium high, with a little bit of oil
  • Fry each side of the loin for 2minutes, until nice and brown
  • Place the loin into the roasting pan, coat all sides with the melted butter
  • Roast for about 12-15 minutes until temperature is 140F (check after 8min, roll loin around in the butter)
  • Place on cutting board, cover with foil, let rest at least 10 min, then slice diagonally.

To make a sauce (one can just add cream to the bottom of the roasting pan to deglaze it, and that’s good enough). Or a sweet balsamic reduction:

  • Fry some shallots in the oil leftover in the skillet, deglaze with sweet balsamic, and then with some more liquid (e.g. stock, liquid from re-hydrating mushrooms, broth, etc). Reduce by about half, reserve.
  • Deglaze the roasting pan with the above liquid, add some cream, and reduce.
  • Add salt and pepper.

Spaghetti carbonara

  • Start boiling water
  • Cut 500g of bacon and fry in a large pan (remove bacon when done, leave fat in pan keep warm)
  • Cook spaghetti al dente, reserve 1 cup of starch water
  • Beat 2 large eggs, and mix in 1 cup of grated parmesan, pepper
  • Add bacon back into to fat to reheat( if applicable)
  • Add 1 clove of garlic, fry for 1 min
  • Toss the spaghetti in the fat with the bacon for 2min
  • Remove pan from heat and add in parmesan egg mixture, stirring well, and being careful that the eggs don’t cook.
  • If needed add some of the starch water to the mix to make the sauce thinner

Bone-In Pork Chop

  • Pre-heat oven to 400F
  • Heat heavy skillet to medium high, with a little bit of oil.
  • Sear each side of pork chop for 2min (starting with fat side)
  • When searing on the last side, just place in the oven for ~8min
  • Remove from oven when temperature is ~145F
  • Remove chop from skillet, cover and let stand 10min
  • Can make a gravy from the pan (fry shallots, deglaze with wine/balsamic/etc, add roux or cream to thicken)

Carnitas, pulled Pork – Slow cooker

Make a rub and cover a ~2kg pork shoulder roast and leave over night:

  • smoked paprika
  • pepper
  • cumin
  • onion powder
  • brown sugar

After marinating over night:

  • Place ~ 1/4 cup lime juice, 1/4 cup water, some soy sauce in bottom of slow cooker, then the roast (fat side up)
  • Cook on high for 6 hours or more
  • Remove juices, separate the fat out (and use fat for refried beans!)
  • Shred with two forks, add back in some of the juice.
  • Place on a baking sheet lined with foil, and broil for 5-10min to make carnitas.