Détrempe,:

• 100g levain rafraîchi
• 1 oeuf (de 60g, x0.75 équivaut à 45g d’eau)
• 200g lait (-> 54% <—- !)
• 7g levure sèche
• 6g poudre malte
• 70g sucre
• 500g farine “AP”
• 10g sel
• 25g beurre (x0.15 = 3.75g d’eau)

Laisser pousser 1h00, bien dégazer, mettre en rectangle. Refroidir. Toujours rouler quand la pâte est froide.

Faire le beurrage avec du beurre froid (250g) , juste après l’avoir applati au rouleau dans du papier à cuisson.

3 tours simples (au moins 2h au frigo entre tours, le premier peut être fait avec le beurrage).

Diviser en deux pour faire 2 portions de environ 10 croissants + restes.

Abaisser à 4mm d’épaisseur, si besoin en plusieurs étapes de repos au frigo, puis faire des croissants. Environ 3h d’apprêt (avec jaune d’oeuf).

Si congelés après façonnage, alors 4h d’apprêt.

Cuisson 170C chaleur tournante, environ 20min pour des croissant dorés.

Ou 15min à 200C (chaleur fixe!) puis 3min à 180C pour des croissant bruns.

Fry meatballs in butter. Sprinkle ~ 1/4cup of flour while frying. Once it’s all nice and brown, pour about 2 cups of broth, reduce until the right thickness, adjust seasoning.

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.

• 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.

• 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.

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.