• 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

• ~8 roma tomatoes
• 1 large onion
• 2 Anaheim peppers
• 2 Jalapeno peppers

Slice the tomatoes in 2, the onion in 4, the peppers in 2 and remove the seeds. Roast everything for 10min skin side down at 450F. Rotate and roast another 3-5min skin side up on broiler.

Place the peppers in a towel wrapped tightly immediately after taking them out of the oven (to let them sweat and make them easier to peel). Peel them as best as possible (ok if not perfect…)

In the mixer, blend finely:

• 5-6 garlic cloves
• 4 tbsp lime juice
• the peeled peppers
• 1tsp salt
• 1tsp pepper

Then, add the onion, blend it reasonably well. Finally, add the tomatoes and blend to desired consistency,

Add some chopped fresh cilantro, if you so desire…