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.

• 1/2 cup soy sauce
• 3 tbsp toasted sesame seed oil
• ~1 tbsp sesame seeds
• crushed red pepper (or fresh)
• scallion
• ahi tuna (yellowfin)

Dice tuna, mix sauce ingredients, and let sit for at least 2 hours in the fridge.

• 1/2 venison loin (aka backstrap) for 3-4 people (about 1kg), the whole loin is about 2kg for a deer.
• Remove all fat and silver skin from loin, it’s painful but worth it
• 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
• Heat up a stick pan (not non-stick) that can go into the oven, medium high
• Add a large piece of butter into the pan
• Fry each side of the loin for 2minutes, until nice and brown, add butter as needed
• Coat all sides with the melted butter
• Roast for about 12-15 minutes until temperature is 135F (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 deglaze with some red wine/broth/both and then add cream . 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.
• Add some cream, and reduce.
• Add salt and pepper.

• Start boiling water
• 500g of bacon/pancetta and fry in a large pan (time it so that it’s done at the same time the pasta is al dente, get rid of excess fat if needed)
• Cook spaghetti al dente, reserve 1 cup of starch water
• Beat 4 eggs, and mix in 1 cup of grated parmesan, pepper (+1 tsp garlic powder if not using real garlic)
• Add 1 clove of garlic to bacon just before adding the pasta, fry for 1 min
• Toss the spaghetti in the fat with the bacon for 2min
• Remove pan from heat (wait ~2 minutes) 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

• 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)

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.

Use on salad, seared tuna, etc…

• 1.5 tsp toasted sesame seed oil
• 4 tsp lime juice
• 1.5 tsp honey
• 4 tsp soy sauce
• 1 tsp pureed ginger