4 large tomatoes (tops cut off and cores scooped) 1 cup (100 g) white bread, to make breadcrumbs 1 cup (100 g) grated cheddar cheese 1 cup (70 g) oyster mushrooms, finely chopped 1 / 2 cup (60 g) carrot, finely diced or grated 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil 1 tsp lemon zest (optional) Salt, black pepper, dried herbs (oregano or thyme) to taste
1. Preheat oven to 375°F (190°C). Tear white bread and pulse or dry and pulse to make coarse breadcrumbs; set aside. 2. Heat 1–2 tbsp vegetable oil in a pan; sauté garlic, chopped oyster mushrooms and carrot until softened and lightly browned. Stir in breadcrumbs, grated cheddar, lemon zest, salt, pepper and herbs; moisten with a splash of water or a drizzle of oil if too dry. 3. Stuff each hollowed tomato with the mushroom-breadcrumb mixture, place in a baking dish, drizzle with a little oil. 4. Bake 25–35 minutes until tomatoes are tender and filling is golden on top. Serve hot. ---
4 large eggs 1 cup (240 ml) milk or cream 1 cup (100 g) grated cheddar cheese 8 oz / 225 g oyster mushrooms, sliced 1 medium tomato, diced 1 / 2 cup (60 g) carrot, thinly grated 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil Salt, black pepper, nutmeg to taste
1. Preheat oven to 350°F (175°C). Sauté garlic and sliced oyster mushrooms in 1–2 tbsp vegetable oil until moisture evaporates; set aside to cool slightly. 2. In a bowl, whisk eggs with milk or cream; season with salt, pepper and a pinch of nutmeg. Stir in grated cheddar, sautéed mushrooms, diced tomato and grated carrot. 3. Pour mixture into a greased pie dish or quiche pan and bake 30–40 minutes until set and lightly golden on top. 4. Let cool 5–10 minutes, slice and serve warm or at room temperature. ---
1 slice white bread, made into breadcrumbs 1 cup (70 g) oyster mushrooms, finely chopped 1 / 2 cup (60 g) grated carrot 1 cup (110 g) grated cheddar cheese 1 large egg 2 cloves garlic, minced 1 tbsp (15 ml) lemon juice 2 tbsp (30 ml) vegetable oil Salt, black pepper, smoked paprika to taste
1. In a skillet, heat 1–2 tbsp vegetable oil and sauté minced garlic and chopped oyster mushrooms until browned and moisture mostly evaporated; cool slightly and finish with a little lemon juice. 2. In a bowl combine mushroom mixture, grated carrot, grated cheddar, breadcrumbs, beaten egg, salt, pepper and spices; mix and form into patties, adding a little water if mixture is too dry. 3. Heat 1–2 tbsp oil in a skillet over medium; cook patties 3–5 minutes per side until golden and cooked through. 4. Serve patties on toasted white bread or buns with sliced tomato and any preferred toppings. ---
Thick slices white bread Grated cheddar cheese Sliced oyster mushrooms Sliced tomato 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil or butter Zest of 1 lemon or a squeeze of lemon juice Salt to taste Black pepper to taste
1. Toast white bread slices until firm and lightly golden; set aside. 2. Sauté minced garlic and oyster mushrooms in 1–2 tbsp vegetable oil until browned; finish with lemon zest or a small squeeze of lemon, salt and pepper. 3. Arrange toasted bread on a baking sheet, top with sliced tomato and a generous layer of grated cheddar. 4. Broil briefly (or place under a hot oven) until cheese melts and bubbles, then top with sautéed mushrooms and serve immediately.
6–8 slices white bread, torn into 2-inch pieces 8 oz / 250–300 g oyster mushrooms, sliced 2 medium tomatoes, sliced or diced 1 cup (100 g) shredded cheddar cheese 3 large eggs 1 1 / 2 cups (360 ml) milk 2 cloves garlic, minced 1 small carrot, grated 2 tbsp (30 ml) vegetable oil 1 tsp dried thyme (or 1 tsp chopped fresh) Salt and freshly ground black pepper to taste
1. Preheat oven to 180°C (350°F). Grease a 9x9-inch (or similar) baking dish with a little vegetable oil. 2. In a skillet, heat vegetable oil over medium-high heat; sauté garlic until fragrant, add oyster mushrooms and grated carrot, cook until mushrooms release moisture and begin to brown; season with thyme, salt and pepper. Remove from heat. 3. Whisk eggs with milk, a pinch of salt and pepper. Fold in half the cheddar. 4. Layer half the torn bread in the prepared dish, top with half the mushroom mixture and half the tomatoes, sprinkle some cheddar; repeat layers ending with cheese. 5. Pour the egg-milk mixture evenly over the bread, pressing lightly so bread soaks up custard. Let sit 10–15 minutes (or refrigerate up to 2 hours). 6. Bake 35–40 minutes until puffed and golden and a knife comes out clean. Let rest 5 minutes before serving.
4 large firm tomatoes 7 oz / 200–250 g oyster mushrooms, chopped 1 small carrot, finely diced 1 / 2 cup (50 g) breadcrumbs (made from white bread) 3 / 4 cup (75 g) shredded cheddar 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil 1 tsp chopped fresh parsley or 1 / 2 tsp dried Salt and freshly ground black pepper to taste
1. Preheat oven to 190°C (375°F). Slice tops off tomatoes and scoop out pulp; reserve pulp and place tomatoes upside down on a rack to drain briefly. 2. Tear white bread into pieces and pulse into coarse breadcrumbs or cube and toast then crumble. 3. Heat vegetable oil in a skillet over medium; sauté garlic until fragrant, add carrot and cook 3–4 minutes, add chopped oyster mushrooms and reserved tomato pulp; cook until liquid reduces. Season with parsley, salt and pepper. 4. Remove from heat, stir in breadcrumbs and half the cheddar; spoon mixture into tomato shells, top with remaining cheddar. 5. Place in a baking dish, bake 20–25 minutes until tomatoes are tender and cheese is melted and golden. Serve hot.
2 boneless, skinless chicken breasts 2 tbsp (30 g) unsalted butter 4 cloves garlic, thinly sliced or smashed 1 tbsp (15 ml) olive oil 1 tsp fresh thyme or rosemary (optional) 1 / 2 cup (120 ml) low-sodium chicken stock 1 lemon (optional, for finishing) Salt to taste Black pepper to taste 2 tbsp (8 g) fresh parsley, chopped
1. Pat chicken dry, season well with salt and black pepper. 2. Heat olive oil in a skillet over medium-high heat; add chicken and sear until golden on both sides; remove and keep warm. 3. Lower heat, add unsalted butter and sliced garlic to the pan; cook gently until garlic is softened and fragrant (do not burn). 4. Add a splash of chicken stock and fresh thyme/rosemary; simmer briefly to form a flavored pan jus. 5. Return chicken to the pan to coat and finish cooking through, spooning the garlic-butter sauce over the breasts. 6. Finish with a squeeze of lemon if desired, sprinkle chopped parsley, and serve immediately.
2 boneless, skinless chicken breasts 2 eggs, beaten 1 cup (120 g) all-purpose flour 1 1 / 2 cups (150 g) seasoned breadcrumbs 2 tbsp (30 g) unsalted butter 2 tbsp (30 ml) olive oil 2 cloves garlic, minced 1 can (28 oz / 800 g) crushed tomatoes or marinara sauce 1 / 4 cup (15 g) fresh basil or 1 tsp dried oregano 8 oz (225 g) mozzarella cheese, sliced or shredded 1 / 2 cup (50 g) grated Parmesan cheese Salt to taste Black pepper to taste
1. Pound chicken breasts to even thickness and season with salt and black pepper. 2. Dredge in flour, dip in beaten eggs, then coat with seasoned breadcrumbs. 3. Heat olive oil and a little unsalted butter in a skillet and fry chicken until golden on both sides; transfer to a baking dish. 4. In a saucepan, sauté minced garlic in olive oil briefly, add crushed tomatoes, basil or oregano, salt and pepper; simmer 10–15 minutes to meld flavors. 5. Spoon sauce over each fried breast, top with mozzarella and a sprinkle of Parmesan. 6. Bake in a preheated 200°C/400°F oven until cheese is melted and bubbly, about 10–15 minutes. Serve garnished with fresh basil. ---
2 boneless, skinless chicken breasts 2 eggs, beaten 1 cup (120 g) all-purpose flour 1 1 / 2 cups (150 g) fine breadcrumbs 4 tbsp (60 g) unsalted butter 2 tbsp (30 ml) olive oil 1 garlic clove, optional Lemon wedges, to taste Fresh arugula or mixed salad, optional Salt, to taste Black pepper, to taste Fresh parsley, chopped, optional
1. Butterfly and pound chicken breasts thinly and evenly; season with salt and black pepper. 2. Set up dredging station: flour, beaten eggs, and breadcrumbs. Dredge each breast in flour, dip in egg, then press into breadcrumbs to coat evenly. 3. Heat a combination of unsalted butter and olive oil in a large skillet over medium-high heat until sizzling. 4. Fry chicken in batches, 2–3 minutes per side, until golden brown and cooked through; avoid overcrowding. 5. Drain briefly on paper towels; serve hot with lemon wedges and a simple arugula salad dressed with lemon, olive oil, minced garlic (optional), salt and pepper. Sprinkle with chopped parsley. ---
2 halal-certified boneless, skinless chicken breasts 2 large eggs, lightly beaten 1 cup (120 g) all-purpose flour, for dredging 3 tbsp (45 g) unsalted butter 2 cloves garlic, thinly sliced or minced 1 / 4 cup (60 ml) fresh lemon juice and lemon slices 1 cup (240 ml) low-sodium chicken stock 2 tbsp (8 g) fresh parsley, chopped Salt to taste Black pepper to taste 2 tbsp (30 ml) olive oil
1. Pound chicken breasts to even thickness, salt and pepper both sides. 2. Dredge each breast lightly in flour, then dip in beaten egg, allowing excess to drip off. 3. Heat olive oil and unsalted butter in a skillet over medium-high heat; add chicken and sauté until golden and cooked through, 3–4 minutes per side; transfer to a warm plate. 4. In the same pan, add a little more butter, sauté garlic briefly (do not brown), then add lemon juice and chicken stock, scraping up browned bits. 5. Simmer the sauce briefly until slightly reduced, taste and adjust seasoning with salt and black pepper; swirl in a knob of unsalted butter for gloss. 6. Return chicken to the pan to warm and coat with sauce; garnish with chopped parsley and lemon slices before serving. ---
2 bone-in chicken breasts (halal-certified) 2 tbsp Hungarian sweet paprika 1 large onion, sliced (or 4–5 green onions, white and light-green parts sliced) 2 tbsp (30 ml) olive oil 2 tbsp (30 g) salted butter 1 cup (240 ml) chicken broth 1 / 2 cup (120 ml) sour cream (optional, for finishing) Salt, to taste Ground black pepper, to taste Butter lettuce leaves (to serve)
1. Season chicken with salt, black pepper and 1 tbsp paprika. 2. Heat olive oil and 1 tbsp butter in a deep skillet over medium-high heat; brown chicken on both sides, then remove and set aside. 3. Add sliced onions (or green onion whites) to the skillet and sauté until soft, about 5 minutes. 4. Stir in remaining paprika quickly (to bloom the spice), then add chicken broth and return chicken to the pan. 5. Cover and simmer gently 25–30 minutes until chicken is cooked through and sauce has thickened. 6. Stir in sour cream off the heat (if using) and remaining butter; adjust salt and pepper. 7. Serve the chicken with pan sauce and butter lettuce on the side for a fresh contrast.
2 bone-in chicken breasts (halal-certified) 2–3 tbsp (30–45 ml) olive oil 3 tbsp (45 g) salted butter, softened 2 tsp sweet paprika (plus extra for sprinkling) Salt to taste Freshly ground black pepper to taste 2–3 green onions, thinly sliced Butter lettuce, torn, for salad
1. Preheat oven to 200°C (400°F). Pat chicken dry and season under skin and on top with salt, pepper and paprika. 2. Rub softened butter and olive oil over the chicken, getting some under the skin for flavor. 3. Place chicken in a roasting pan breast-side up and roast 35–45 minutes (depending on size) until internal temperature reaches 74°C (165°F) and skin is crisp. 4. While chicken rests, toss butter lettuce with sliced green onions, a drizzle of olive oil, salt and pepper. 5. Let chicken rest 5–10 minutes, carve, and serve alongside the butter lettuce salad.
2 bone-in chicken breasts (halal-certified), trimmed 2 tbsp (30 ml) olive oil 2 tsp sweet paprika 1 tsp ground cumin 1 / 2 tsp ground coriander Salt to taste Ground black pepper to taste 3–4 green onions, sliced Butter lettuce leaves (for wrapping) Lemon wedges (optional)
1. Mix paprika, cumin, coriander, salt and pepper with 1 tbsp olive oil; rub over chicken and marinate 30 minutes if time allows. 2. Heat remaining olive oil in a heavy skillet over medium-high heat and sear chicken until golden, 6–8 minutes per side, then lower heat and finish cooking until done (internal 74°C/165°F). 3. Remove chicken, let rest 5 minutes, then thinly slice or shred. 4. Warm butter lettuce leaves and arrange sliced chicken and green onions in each leaf. 5. Serve with lemon wedges and extra black pepper to taste.
2 bone-in chicken breasts (halal-certified) 6–8 garlic cloves, thinly sliced 3 tbsp (45 ml) olive oil 2 tbsp (30 g) salted butter 1–2 tsp smoked or sweet paprika Salt, to taste Ground black pepper, to taste 3 green onions, sliced Butter lettuce, for serving
1. Season chicken with salt, pepper and paprika. 2. Heat olive oil in a large skillet over medium heat; add chicken skin-side down and brown well on both sides, then remove and set aside. 3. Add butter and sliced garlic to the pan; cook briefly until fragrant and lightly golden (do not burn). 4. Return chicken to the skillet, cover, and simmer on low for 20–25 minutes until cooked through. 5. Stir in green onions in the last 2 minutes of cooking. 6. Serve chicken with the garlic pan sauce and butter lettuce dressed simply with olive oil and a pinch of salt.
2 bone-in chicken breasts (halal-certified) 2 tbsp (30 ml) olive oil 3 tbsp (45 g) salted butter 3 green onions, finely chopped 1 tsp paprika Salt, to taste Ground black pepper, to taste Butter lettuce, for a simple dressed side
1. Preheat oven to 190°C (375°F). Season chicken with salt, pepper and paprika. 2. Heat olive oil in an ovenproof skillet over medium-high heat; sear chicken skin-side down until browned, about 6–8 minutes, then flip. 3. Transfer skillet to the oven and roast 12–18 minutes until internal 74°C (165°F). 4. Meanwhile, melt butter gently in a small pan, stir in chopped green onions and a pinch of paprika, heat briefly to meld flavors. 5. Remove chicken from oven, spoon scallion butter over each breast, and let rest 5 minutes. 6. Serve with butter lettuce dressed lightly with olive oil, salt and pepper.
2 bone-in halal-certified chicken breasts 2 tbsp (30 ml) olive oil 2 tbsp (30 g) salted butter 1 to 2 tsp paprika Salt to taste Ground black pepper to taste 3 to 4 green onions, sliced Butter lettuce leaves (cups) Optional: lemon or yogurt for a light drizzle
1. Preheat oven to 200°C (400°F). Rub chicken with olive oil, paprika, salt and black pepper. 2. Roast chicken on a sheet pan or in a roasting pan 30–40 minutes until done and juices run clear; let cool slightly. 3. Shred the chicken meat, discarding bones, and toss with melted salted butter and sliced green onions. 4. Spoon warm shredded chicken into butter lettuce leaves to form cups. 5. Serve immediately, offering lemon wedges or a small spoon of yogurt on the side if desired.
1 lb / 450 g tiger prawns, peeled and deveined 2 tbsp (30 ml) extra-virgin olive oil 2 tbsp (30 g) butter 2 cloves garlic, thinly sliced 1 small shallot, finely chopped (optional) 1 cup (150 g) cherry tomatoes, halved 1 / 2 cup (120 ml) crushed tomatoes, no sugar added 1 / 2 cup (75 g) feta cheese, crumbled 1 tsp dried oregano 1 / 4 tsp red pepper flakes 1 / 3 cup (50 g) Kalamata olives, pitted and halved 1 / 4 cup (15 g) fresh parsley, chopped Lemon wedges, to taste Salt and black pepper, to taste
1. Preheat oven to 200°C (400°F). Heat olive oil and a knob of butter in an ovenproof skillet over medium-high heat. 2. Sear prawns briefly (30–60 sec per side) until just opaque; remove and set aside. 3. Add shallot (if using) and garlic to the skillet and sauté until fragrant. Stir in cherry tomatoes and a small amount of crushed tomatoes; simmer to reduce slightly. 4. Season with oregano, red pepper flakes, salt and pepper; stir in olives. 5. Nestle the prawns into the sauce, sprinkle crumbled feta evenly over the top, and transfer the skillet to the oven for 6–8 minutes until feta softens and edges brown lightly. 6. Finish with chopped parsley and a squeeze of lemon. Serve hot. ---
1 lb (450 g) tiger prawns, peeled and deveined 2 tbsp (30 ml) unsalted butter or olive oil 2 cloves garlic, minced 4 cups (1 L) low-sodium chicken or fish stock 2 whole eggs or 4 egg yolks and whites (for tempering) 1 / 4 cup (60 ml) fresh lemon juice and 1 tsp lemon zest 4 cups (120 g) baby spinach or Swiss chard 2 tbsp (8 g) fresh dill, chopped Salt to taste Freshly ground black pepper to taste
1. Bring stock to a gentle simmer in a wide saucepan; add garlic and simmer briefly. 2. Add prawns and cook until just pink (1–2 minutes); remove prawns and keep warm. 3. Whisk eggs with lemon juice and zest until smooth. Temper the egg-lemon mixture by slowly whisking in 1–2 ladlefuls of the warm stock until warmed through. 4. Reduce heat to very low and slowly whisk the tempered egg-lemon mixture back into the saucepan until slightly thickened; do not boil to avoid curdling. 5. Stir in spinach until wilted, return prawns to the sauce, and warm through gently. Adjust seasoning with salt, pepper, and more lemon if desired. 6. Sprinkle with chopped dill and serve immediately. ---
4 boneless, skinless chicken breasts (pounded to thin cutlets) 4 thin slices ham (Black Forest or deli ham) 4 slices Swiss or Gruyère cheese Salt to taste Black pepper to taste 1 / 2 cup (60 g) all-purpose flour 2 large eggs, beaten 1 cup (100 g) breadcrumbs or panko 2 tbsp (30 ml) Dijon mustard (optional, for brushing) 2 tbsp (30 g) butter 2 tbsp (30 ml) oil for browning
1. Preheat oven to 375°F (190°C). Season each pounded breast with salt and pepper. 2. Place a slice of ham and cheese on each breast; roll tightly and secure with toothpicks if needed. Lightly brush with Dijon if using. 3. Dredge each roll in flour, dip in beaten egg, then coat with breadcrumbs. 4. Heat butter and oil in a skillet over medium heat and brown rolls on all sides until golden. 5. Transfer to a baking dish and bake 15–20 minutes until chicken is cooked through and cheese is melted. 6. Remove toothpicks, rest a few minutes, slice on the diagonal, and serve.
4 boneless, skinless chicken breasts (halved or pounded thin) Salt and black pepper to taste 1 / 2 cup (60 g) all-purpose flour 2 large eggs, beaten 1 cup (100 g) Italian-style breadcrumbs (or panko + Italian seasoning) 1 / 2 cup (50 g) grated Parmesan cheese 1 to 1 1 / 2 cups (240 to 360 ml) marinara sauce 1 cup (113 g) shredded mozzarella Olive oil or vegetable oil for frying Fresh basil or parsley for garnish
1. Preheat oven to 400°F (200°C). Season chicken with salt and pepper. 2. Set up a dredging station: flour, beaten eggs, and breadcrumbs mixed with Parmesan. 3. Dredge each breast in flour, dip in egg, then coat with breadcrumb mixture. 4. Heat a thin layer of oil in a skillet over medium heat and pan-fry chicken until golden, ~3–4 minutes per side; transfer to a baking dish. 5. Spoon marinara over each cutlet and top with mozzarella. 6. Bake 10–15 minutes until cheese is melted and chicken is cooked through. 7. Garnish with basil or parsley and serve.
4 boneless, skinless chicken breasts (pounded to about 1 / 4–1 / 2 inch thickness) Salt and black pepper to taste 1 / 3 cup (40 g) all-purpose flour for dredging 2 tbsp (30 ml) olive oil 2 tbsp (28 g) unsalted butter 8 oz / 225 g cremini or button mushrooms, sliced 1 small shallot or 1 / 4 onion, minced 3 / 4 cup (180 ml) Marsala wine 3 / 4 cup (180 ml) chicken stock 2 tbsp (8 g) chopped fresh parsley
1. Season and dredge chicken in flour, shaking off excess. 2. Heat oil and 1 tbsp butter in a skillet over medium-high heat; brown chicken 3–4 minutes per side, then remove and keep warm. 3. Add remaining butter to the pan; sauté shallot until soft, then add mushrooms and cook until golden. 4. Pour in Marsala wine to deglaze, scraping up browned bits; reduce by half. 5. Add chicken stock and simmer 3–4 minutes until sauce slightly thickens. 6. Return chicken to the pan and simmer 2–3 minutes until heated through and sauce coats the chicken. 7. Sprinkle with parsley and serve.
4 boneless, skinless chicken breasts, halved or pounded to 1 / 4–1 / 2 inch thickness Salt and black pepper to taste 1 / 2 cup (60 g) all-purpose flour for dredging 3 tbsp (45 g) unsalted butter 2 tbsp (30 ml) olive oil 1 / 2 cup (120 ml) dry white wine or chicken stock 3 tbsp (45 ml) fresh lemon juice (about 1 lemon) 2 tbsp (30 ml) capers, drained 2 tbsp (8 g) chopped fresh parsley
1. Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess. 2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. 3. Sear chicken 3–4 minutes per side, until golden; transfer to a plate and keep warm. 4. Add wine (or stock) to the pan to deglaze, scraping up browned bits; simmer 1–2 minutes. 5. Stir in lemon juice and capers, then add remaining butter, swirling until sauce is glossy. 6. Return chicken to the pan and spoon sauce over for 1–2 minutes to reheat and finish cooking. 7. Garnish with chopped parsley and serve immediately.
4 veal escalopes (about 5.5–6.5 oz / 150–180 g each), patted dry Salt and freshly ground black pepper, to taste 3 / 4 cup (100 g) plain flour 2 large eggs, beaten 2 cups (200 g) fine dry breadcrumbs 1 / 3 to 1 / 2 cup (80–120 g) clarified butter or a mixture of clarified butter and neutral oil, for frying Lemon wedges and chopped parsley, for serving
1. Place each escalope between plastic wrap and gently pound to about 3–4 mm thickness; season both sides with salt and pepper. 2. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour (shake off excess), dip in egg, then press into breadcrumbs so they’re evenly coated; shake off loose crumbs. 3. Chill coated cutlets 10–15 minutes on a tray to help the coating adhere. 4. Heat clarified butter in a large skillet over medium-high heat — enough to shallow-fry with the fat coming halfway up the cutlet. Fry schnitzels one or two at a time until deep golden, about 2–3 minutes per side. 5. Drain briefly on paper towel-lined plate, do not stack. Serve immediately with lemon wedges and parsley.
4 boneless pork cutlets (4.2–5.3 oz / 120–150 g each), pounded to 1 / 8 inch (3–4 mm) Salt and pepper to taste 3 / 4 cup (100 g) plain flour 2 eggs, beaten 2 cups (200 g) breadcrumbs 2–3 tbsp (30–45 ml) vegetable oil 1 1 / 2 oz (40 g) butter Lemon wedges, for serving
1. Pound, season, and bread cutlets using flour, egg, and breadcrumbs as for Wiener Schnitzel. 2. Heat oil and butter in a skillet over medium-high heat so the fat sizzles but doesn’t burn. 3. Fry cutlets 2–3 minutes per side until evenly golden; avoid overcrowding the pan. 4. Drain briefly on paper towels and serve hot with lemon wedges and traditional German potato salad or fries.
4 breaded pork or veal cutlets 2 tbsp (30 ml) butter 1 tbsp (15 ml) oil 1 medium onion, finely sliced 9 oz / 250 g mixed mushrooms, sliced 1 clove garlic, minced 1/2 cup (100 ml) dry white wine 3/4 cup (200 ml) beef or vegetable stock 1/3 cup (100 ml) heavy cream 1 tsp Dijon mustard Salt, pepper, chopped parsley to taste
1. Fry the breaded schnitzels in butter and oil until golden; keep warm on a tray covered with foil. 2. In the same pan, add butter and sauté onion until translucent; add mushrooms and cook until browned. 3. Add garlic, deglaze with wine, reduce slightly, then add stock and simmer 3–4 minutes. 4. Stir in cream and mustard, simmer until slightly thickened; season to taste. 5. Spoon mushroom sauce over schnitzels, sprinkle with parsley, and serve immediately with spaetzle, noodles, or potatoes.
- 4 x 6 oz (170 g) sea bass fillets - 1/2 cup (60 g) all-purpose flour - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper - 4 tbsp (60 g) unsalted butter - 2 tbsp (30 ml) olive oil - 2 tbsp (30 ml) fresh lemon juice - 1/4 cup (60 ml) dry white wine (optional) - 2 tbsp (30 g) chopped fresh flat-leaf parsley - Lemon wedges for serving
1. Pat fillets dry, season both sides with salt and pepper, and lightly dredge in flour, shaking off excess. 2. Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat until foaming; add fillets skin-side down and cook 3–4 minutes until golden and crisp. 3. Flip fillets and cook 2–3 more minutes until opaque and just cooked through; transfer fillets to a warm plate and tent with foil. 4. Pour off excess fat from the skillet, add remaining 2 tbsp butter and white wine (if using), and cook briefly to reduce; stir in lemon juice and chopped parsley to form a glossy sauce. 5. Spoon sauce over fillets, serve immediately with lemon wedges. 6. Adjust seasoning to taste and serve with simple potatoes or a green vegetable.
- 4 x 6 oz (170 g) sea bass fillets - 3 tbsp (45 ml) fish sauce - 4 tbsp (60 ml) fresh lime juice - 3 tbsp (45 ml) water or light chicken stock - 4 cloves garlic, minced - 4–6 bird’s eye chilies, thinly sliced (adjust to heat preference) - 2 tbsp (30 g) palm sugar or brown sugar - 2 tbsp (30 ml) neutral oil (for heating) - 3 tbsp (9 g) chopped fresh cilantro (coriander leaves) - 2 scallions, thinly sliced - 1 small piece fresh ginger, julienned (optional) - Lime wedges for serving
1. Arrange sea bass fillets in a single layer in a shallow heatproof dish suitable for steaming; season lightly with a pinch of salt. 2. Steam over simmering water (use a steamer basket or a covered pot with a rack) for 6–8 minutes until fillets are just cooked through. 3. While fish steams, combine fish sauce, lime juice, water (or stock), minced garlic, sliced chilies, and sugar in a heatproof bowl and stir until sugar dissolves. 4. Heat the oil until shimmering and carefully pour the hot oil over the garlic-chili-lime mixture to bloom the aromatics. 5. When fillets are done, spoon the lime-chili dressing over the hot fish, scatter with cilantro, scallions, and ginger if using. 6. Serve immediately with steamed rice and lime wedges.
- 4 x 6 oz (170 g) sea bass fillets - 2 tbsp (30 ml) olive oil - 1 small yellow onion, thinly sliced - 3 cloves garlic, minced - 1 cup (240 ml) canned crushed tomatoes - 1/2 cup (120 ml) diced canned tomatoes - 1/4 cup (60 ml) dry white wine or fish stock - 1/4 cup (40 g) pitted green olives, halved - 2 tbsp (20 g) capers, rinsed - 1–2 jalapeños or serrano chilies, seeded and sliced (adjust for heat) - 1 tsp (1 g) dried oregano - 1 bay leaf - 1/4 cup (6 g) chopped fresh cilantro or parsley - 1 tsp (5 g) kosher salt, plus more to taste - 1/2 tsp (1 g) freshly ground black pepper
1. Preheat oven to 375°F (190°C) if baking; alternatively use a skillet for stovetop simmering. 2. In an ovenproof skillet or sauté pan, heat olive oil over medium heat; add onion and cook 4–5 minutes until softened, then add garlic and cook 30 seconds. 3. Stir in crushed and diced tomatoes, white wine (or stock), olives, capers, sliced chilies, oregano, bay leaf, salt, and pepper; simmer 6–8 minutes to meld flavors. 4. Nestle sea bass fillets into the sauce skin-side up (or down), spoon sauce over, then transfer skillet to oven and bake 8–10 minutes until fish is opaque and flakes easily; or cover and simmer on stovetop for 8–10 minutes. 5. Remove bay leaf, sprinkle with chopped cilantro or parsley, adjust seasoning, and serve with rice or warm tortillas.
- 4 x 6 oz (170 g) branzino (sea bass) fillets - 2 cups (300 g) cherry tomatoes, halved - 1/2 cup (80 g) pitted black or Kalamata olives, halved - 2 tbsp (30 g) capers, rinsed - 3 cloves garlic, thinly sliced - 1/4 cup (60 ml) dry white wine - 3 tbsp (45 ml) extra-virgin olive oil - 1 tbsp (15 ml) fresh lemon juice - 2 tbsp (6 g) chopped fresh parsley - 1 tsp (5 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper
1. Preheat oven to 400°F (200°C). Lightly oil a baking dish large enough to hold the fillets in a single layer. 2. In a bowl, toss cherry tomatoes, olives, capers, sliced garlic, white wine, 2 tbsp olive oil, lemon juice, salt, and pepper. 3. Spread the tomato-olive mixture in the bottom of the baking dish and place sea bass fillets on top, skin-side down; drizzle remaining 1 tbsp olive oil over fillets. 4. Bake uncovered for 12–15 minutes until fish is opaque and flakes easily and tomatoes are softened. 5. Sprinkle with chopped parsley, adjust seasoning, and serve hot with crusty bread or roasted potatoes.
- 1 lb (450 g) heirloom tomatoes, coarsely chopped - 8 oz (225 g) stale country bread (ciabatta or similar), torn into 1-inch pieces - 1 small (about 4 oz / 115 g) red onion, thinly sliced - 1/4 cup (60 ml) extra-virgin olive oil - 2 tbsp (30 ml) red wine vinegar - 1 tsp (5 g) kosher salt, plus more to taste - 1/2 tsp (2 g) freshly ground black pepper - Handful basil leaves (to taste) - 1 small cucumber, peeled and sliced (optional)
1. Place the torn bread in a large bowl; drizzle with 1 tbsp (15 ml) olive oil and set aside to soften while you prepare the tomatoes. 2. In a separate bowl, combine the chopped heirloom tomatoes, sliced red onion, remaining 3 tbsp (45 ml) olive oil, red wine vinegar, 1 tsp (5 g) salt, and 1/2 tsp (2 g) black pepper; toss gently and let sit 10 minutes to macerate. 3. Add the softened bread (and cucumber if using) to the tomato mixture; toss gently so the bread absorbs the juices but does not become mushy. 4. Fold in basil leaves, adjust seasoning to taste, let rest 10–15 minutes at room temperature, then serve as an entree.
- 8 oz (225 g) butter lettuce leaves, torn - 1 lb (450 g) heirloom tomatoes, quartered - 1 lb (450 g) small new potatoes, scrubbed and halved - 8 oz (225 g) green beans, trimmed and blanched - 4 large eggs - 7 oz (200 g) canned tuna in olive oil, drained (or 8 oz / 225 g seared tuna, sliced) - 4 anchovy fillets (optional) - 1/3 cup (50 g) Niçoise or Kalamata olives, pitted - 3 tbsp (45 ml) extra-virgin olive oil - 1 tbsp (15 ml) red wine vinegar - 1 tsp (5 g) Dijon mustard - 1/2 tsp (2 g) kosher salt - 1/4 tsp (1 g) freshly ground black pepper
1. Place potatoes in a pot of salted water; simmer until tender, about 10–12 minutes; drain and set aside to cool slightly, then slice if large. 2. In the same pot, blanch green beans 2–3 minutes until bright green and tender-crisp; transfer to ice water to stop cooking and drain. 3. Place eggs in simmering water for 9 minutes for firm-yolked hard-boiled eggs; cool in ice water, peel, and quarter. 4. Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing. 5. On a large platter, arrange butter lettuce, scatter potatoes, green beans, heirloom tomato quarters, tuna, olives, anchovies, and egg quarters. Drizzle dressing over the salad just before serving and serve immediately.
- 2 cups (200 g) boiled bamboo shoots, thinly sliced - 2 tbsp (30 ml) fish sauce - 3 tbsp (45 ml) fresh lime juice - 1 tbsp (15 ml) toasted rice powder (khao khua) - 1 tsp (4 g) palm sugar or brown sugar - 2 small shallots, thinly sliced - 2–3 Thai bird's eye chilies, chopped (adjust to taste) - 1/2 cup (15 g) cilantro leaves and tender stems, chopped - 1/4 cup (10 g) fresh mint leaves, chopped - 1 tbsp (15 ml) neutral oil (for briefly frying bamboo shoots if needed) - 1/4 tsp (1 g) kosher salt, or to taste
1. If using pre-cooked bamboo shoots that need softening or browning, heat 1 tbsp (15 ml) neutral oil in a skillet and sauté bamboo shoots 2–3 minutes; cool slightly. Otherwise ensure bamboo shoots are drained and thinly sliced. 2. In a bowl, whisk fish sauce, lime juice, toasted rice powder, palm sugar, and salt until sugar dissolves. 3. Add sliced shallots, chopped chilies, chopped cilantro and mint to the bamboo shoots; pour the dressing over and toss thoroughly to combine. 4. Adjust seasoning with additional fish sauce or lime juice to taste; let sit 10–15 minutes for flavors to meld and serve at room temperature as an entree.
- 3 medium green plantains (about 2 lb) (≈ 900 g) - Vegetable oil for frying - 6 cloves garlic, peeled - 1 tsp (5 g) kosher salt - 4 oz (115 g) chicharrón (pork cracklings) or crispy bacon - 2 tbsp (30 ml) olive oil - 1 lime, cut into wedges - 1 cup (240 ml) warm chicken broth (for serving), optional - Fresh cilantro for garnish, optional
1. Peel plantains and cut into 1–2 inch (2.5–5 cm) chunks. Heat oil in a deep skillet to 350°F (175°C) and fry plantain chunks until just tender and pale golden, about 4–6 minutes. Drain on paper towels. 2. In a mortar and pestle (pilón) or large bowl with a sturdy masher, smash the garlic with salt to a paste. Add warm plantains, chicharrón, and olive oil; mash until combined but slightly chunky. Form into balls or a mound and press into a serving bowl. Serve with warm chicken broth on the side and lime wedges; garnish with cilantro.
- 4 medium green plantains (about 2.5 lb) (≈ 1.1 kg) - Vegetable oil for frying - 1 lb (450 g) medium shrimp, peeled and deveined - 4 cloves garlic, minced - 1/2 cup (80 g) sweet onion, finely chopped - 2 tbsp (30 ml) olive oil - 1/2 tsp (1 g) ground cumin - 1/4 tsp (1 g) ground black pepper - 1 tsp (5 g) kosher salt, divided - 1/3 cup (110 g) guava paste or guava jam - 2 tbsp (30 ml) white vinegar - 1 tbsp (15 ml) lime juice - 1 small hot pepper (aji or jalapeño), seeded and minced, optional - Fresh parsley or cilantro for garnish
1. Peel and cut plantains into 1½-inch (4 cm) pieces. Fry in hot oil until golden and softened, about 4–5 minutes. Drain briefly, then flatten each piece with a tostonera or the bottom of a heavy glass to make rounds. Fry flattened rounds again until crisp and golden, then while still warm press into small cups using a round spoon or muffin tin to form shells. 2. For shrimp filling, heat olive oil in a skillet over medium heat. Sauté onion until translucent, add garlic and hot pepper (if using), cook 1 minute. Add shrimp, cumin, half the salt, and pepper; cook until shrimp are just opaque, 3–4 minutes. For guava drizzle, warm guava paste with vinegar and lime juice in a small saucepan until smooth, whisk to loosen and add a splash of water if needed. Fill plantain cups with shrimp, drizzle with guava sauce, garnish with parsley or cilantro, and serve immediately.
- 2 lb (900 g) bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks) - 1 tsp (5 g) kosher salt - 1/2 tsp (2 g) black pepper - 2 tbsp (30 ml) olive oil - 1 medium onion, thinly sliced (about 1 cup / 160 g) - 4 cloves garlic, minced - 1 tsp (2 g) ground cumin - 1 cup (240 ml) tomato sauce - 6 oz (170 g) guava paste, chopped (or 1/2 cup / 160 g guava jam) - 1 cup (240 ml) chicken broth - 2 tbsp (30 ml) white vinegar or apple cider vinegar - 1 bay leaf - Fresh cilantro or parsley for garnish
1. Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat and brown chicken on both sides, about 4–5 minutes per side. Remove and set aside. 2. In the same pan, add onion and sauté until soft, add garlic and cumin and cook 1 minute. Stir in tomato sauce, guava paste (or jam), chicken broth, vinegar, and bay leaf; bring to a simmer and return chicken to the pan. Cover and braise over low heat 25–35 minutes until chicken is cooked through and sauce is glossy. Adjust seasoning, garnish with cilantro or parsley, and serve with white rice.
- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks) - 1 tsp (5 g) kosher salt - 1/2 tsp (2 g) black pepper - 2 tbsp (30 ml) olive oil - 1/2 cup (120 ml) sofrito (or 1/2 cup / 80 g mixed chopped onion, bell pepper, cilantro, culantro) - 1/2 cup (120 ml) tomato sauce - 2 cups (380 g) long-grain rice, rinsed - 4 cups (960 ml) chicken broth - 1 tsp (2 g) ground turmeric or 1/8 tsp saffron threads (optional, for color) - 1 cup (150 g) frozen peas (optional) - 2 ripe plantains (plátanos maduros), peeled and sliced on the diagonal - 2 tbsp (30 ml) butter or oil for frying plantains
1. Season chicken with salt and pepper. Brown chicken in olive oil in a large heavy pot over medium-high heat, about 4–5 minutes per side; remove and set aside. Add sofrito to the pot and sauté until fragrant, then stir in tomato sauce and turmeric or saffron. 2. Add rice and stir to coat, then pour in chicken broth and return chicken to the pot. Bring to a simmer, reduce heat to low, cover, and cook 20–25 minutes until rice is tender and liquid absorbed. Meanwhile, fry plantain slices in butter or oil until caramelized and golden, about 2–3 minutes per side. When rice is done, fold in peas if using, adjust seasoning, and serve topped with fried ripe plantains.
- 2 lb (900 g) ground beef - 1 cup (240 ml) plain breadcrumbs - 2 large (100 g) eggs - 1/2 cup (120 ml) milk - 1 medium (150 g) onion, finely chopped - 2 cloves garlic, minced - 2 tbsp (30 ml) Worcestershire sauce - 1/4 cup (60 ml) ketchup plus 1/3 cup (80 ml) extra for glaze - 1 tsp (5 g) kosher salt - 1/2 tsp (2 g) black pepper - 2 tbsp (8 g) fresh parsley, chopped (or 2 tsp dried)
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line with parchment. 2. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, chopped onion, garlic, Worcestershire sauce, 1/4 cup (60 ml) ketchup, salt, pepper, and parsley; mix gently until just combined. 3. Transfer mixture to prepared loaf pan and shape into a loaf; spread the extra 1/3 cup (80 ml) ketchup over the top. 4. Bake for 55–65 minutes, until internal temperature reaches 160°F (71°C). 5. Let rest 10 minutes before slicing and serving.
- 1 lb (450 g) ground beef - 12 oz (340 g) spaghetti - 2 tbsp (30 ml) olive oil - 1 medium (150 g) onion, finely chopped - 1 medium (70 g) carrot, finely chopped - 1 celery stalk (40 g), finely chopped - 2 cloves garlic, minced - 2 tbsp (30 g) tomato paste - 28 oz (800 g) crushed tomatoes - 1/2 cup (120 ml) red wine (optional) - 1 cup (240 ml) beef broth - 1/4 cup (60 ml) whole milk - 1 tsp (1 g) dried oregano - Salt and black pepper to taste - Grated Parmesan cheese for serving
1. Heat olive oil in a large skillet or saucepan over medium heat; add onion, carrot, and celery and cook until softened, about 5–7 minutes. Add garlic and cook 1 minute. 2. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink; drain excess fat if necessary. 3. Stir in tomato paste and cook 1–2 minutes, then add red wine to deglaze (if using) and simmer 2 minutes. 4. Add crushed tomatoes, beef broth, and milk; season with oregano, salt, and pepper. Bring to a low simmer, cover partially, and simmer gently 30–45 minutes, stirring occasionally. 5. Meanwhile cook spaghetti according to package directions until al dente; drain. 6. Serve sauce over spaghetti and top with grated Parmesan.
- 1.5 lb (680 g) ground beef - 1 tbsp (15 ml) vegetable oil - 1 large (170 g) onion, diced - 1 green bell pepper, diced - 3 cloves garlic, minced - 2 tbsp (16 g) chili powder - 1 tbsp (6 g) ground cumin - 1 tsp (2 g) dried oregano - 1/2 tsp (1 g) cayenne pepper (optional) - 1 can (28 oz / 800 g) crushed tomatoes - 1 can (15 oz / 425 g) kidney beans, drained and rinsed - 1 cup (240 ml) beef broth - 1 tsp (5 g) kosher salt - 1/2 tsp (2 g) black pepper - Optional toppings: shredded cheese, sour cream, chopped green onions
1. Heat oil in a large pot over medium heat; add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook 1 minute. 2. Add ground beef and cook until browned, breaking up meat with a spoon; drain excess fat if needed. 3. Stir in chili powder, cumin, oregano, and cayenne; cook 1–2 minutes to toast spices. 4. Add crushed tomatoes, kidney beans, beef broth, salt, and pepper; bring to a simmer. 5. Reduce heat and simmer uncovered 30–45 minutes, stirring occasionally, until flavors meld and chili thickens. 6. Adjust seasoning and serve with desired toppings.
- 1 lb (450 g) ground beef - 4 large (about 1.5 lb / 680 g) bell peppers, tops cut off and seeded - 1/2 cup (100 g) uncooked long-grain white rice - 1 cup (240 ml) beef broth (for cooking rice) or water - 1 medium (150 g) onion, finely chopped - 2 cloves garlic, minced - 1 cup (240 ml) tomato sauce - 1 tsp (5 g) Italian seasoning - 1 tsp (5 g) kosher salt - 1/2 tsp (2 g) black pepper - 1 cup (113 g) shredded cheddar or mozzarella cheese
1. Preheat oven to 375°F (190°C). Cook rice in beef broth or water according to package directions; set aside. 2. In a skillet over medium heat, cook onion until softened; add garlic and cook 1 minute. Add ground beef and cook until browned; drain excess fat. 3. Stir cooked rice, tomato sauce, Italian seasoning, salt, and pepper into the beef mixture. 4. Spoon filling into prepared bell peppers and place upright in a baking dish; pour 1/4 cup (60 ml) water into the bottom of the dish to help steam. 5. Cover with foil and bake 30 minutes. Remove foil, sprinkle cheese on top of each pepper, and bake uncovered 10–15 minutes more until peppers are tender and cheese is melted.
- 1 lb (450 g) Dungeness crab meat, picked free of shells - 1 cup (120 g) panko breadcrumbs - 1/4 cup (60 ml) mayonnaise - 1 large egg (50 g) - 2 tbsp (30 ml) Dijon mustard - 1 tbsp (15 ml) lemon juice - 2 tbsp (8 g) fresh parsley, chopped - 2 green onions (scallions) (about 30 g), thinly sliced - 1 tsp (5 g) Old Bay seasoning - 1/2 tsp (2.5 g) kosher salt - 1/4 tsp (1.25 g) black pepper - 4 tbsp (60 g) unsalted butter - 2 tbsp (30 ml) vegetable oil - 1/2 cup (120 ml) mayonnaise (for remoulade) - 2 tbsp (30 ml) Dijon mustard (for remoulade) - 1 tbsp (15 ml) capers, chopped (for remoulade) - 1 tbsp (15 ml) lemon juice (for remoulade) - 1 tsp (5 ml) hot sauce (optional, for remoulade)
1. In a large bowl combine crab meat, panko, 1/4 cup (60 ml) mayonnaise, egg, 2 tbsp (30 ml) Dijon, 1 tbsp (15 ml) lemon juice, parsley, green onions, Old Bay, salt, and pepper; gently fold until just combined. Form into 8 cakes (about 3/4 inch thick) and chill on a tray for 20 minutes. 2. Meanwhile whisk remoulade ingredients (1/2 cup (120 ml) mayonnaise, 2 tbsp (30 ml) Dijon, capers, 1 tbsp (15 ml) lemon juice, hot sauce) in a small bowl; refrigerate. 3. Heat butter and oil in a large skillet over medium-high heat until shimmering. Add crab cakes (work in batches if needed) and cook 3–4 minutes per side until golden brown and cooked through. Drain on paper towels and serve hot with remoulade.
- 12 oz (340 g) linguine - 1 lb (450 g) Dungeness crab meat, picked free of shells - 3 tbsp (45 g) unsalted butter - 2 tbsp (30 ml) olive oil - 4 cloves (12 g) garlic, minced - 1/2 cup (120 ml) dry white wine - 1 cup (240 ml) heavy cream - 2 tbsp (30 ml) lemon juice - 1 tsp (2 g) lemon zest - 1/2 cup (50 g) grated Parmesan cheese - 1/4 cup (15 g) fresh parsley, chopped - 1/2 tsp (2.5 g) kosher salt - 1/4 tsp (1.25 g) black pepper - 1/4 tsp (1.25 g) red pepper flakes (optional)
1. Cook linguine in a large pot of salted boiling water until al dente; reserve 1 cup (240 ml) pasta cooking water and drain pasta. 2. While pasta cooks, heat butter and olive oil in a large skillet over medium heat. Add garlic and cook 30–60 seconds until fragrant. Pour in white wine and simmer 2–3 minutes to reduce slightly. 3. Stir in heavy cream and bring to a gentle simmer, then add lemon juice, lemon zest, Parmesan, salt, pepper, and red pepper flakes; simmer 2–3 minutes until sauce thickens slightly. 4. Add crab meat to the sauce just to warm through (2 minutes), then toss in linguine, adding reserved pasta water a little at a time to loosen sauce as needed. Stir in parsley and serve immediately.
- 4 salmon fillets, about 6 oz (170 g) each - 1 lb (450 g) Dungeness crab meat, picked free of shells - 1/2 cup (60 g) panko breadcrumbs - 2 tbsp (30 ml) mayonnaise - 1 tbsp (15 ml) Dijon mustard - 2 tbsp (8 g) chives, chopped - 2 tbsp (8 g) fresh parsley, chopped - 1 tbsp (15 ml) lemon juice - 2 tbsp (30 g) unsalted butter, melted - 1 tbsp (15 ml) olive oil - 1/2 tsp (2.5 g) kosher salt - 1/4 tsp (1.25 g) black pepper - Lemon wedges for serving
1. Preheat oven to 375°F (190°C). In a bowl combine crab meat, panko, mayonnaise, Dijon, chives, parsley, lemon juice, melted butter, salt, and pepper until just mixed. 2. Make a slit or pocket in each salmon fillet (or butterfly open) and spoon equal portions of the crab mixture into each pocket. Place fillets in a lightly oiled baking dish, brush tops with olive oil. 3. Bake 15–18 minutes until salmon is opaque and flakes easily and stuffing is heated through and lightly golden. Serve with lemon wedges.
- 1.5 lb (680 g) pork tenderloin, trimmed and cut into 1-inch (2.5 cm) medallions - 1 can (13.5 oz) (400 ml) full-fat coconut milk - 2 tbsp (30 g) red curry paste - 2 tbsp (30 ml) fish sauce - 1 tbsp (15 ml) soy sauce - 1 tbsp (15 g) palm sugar or brown sugar - 1 tbsp (15 ml) vegetable oil - 3 cloves (about 9 g) garlic, minced - 1 inch (2.5 cm) piece galangal or ginger, thinly sliced (or 1 tsp/5 g ground ginger) - 3 kaffir lime leaves, torn (or 1 tsp/5 ml lime zest) or NULL - 1 small red bell pepper, sliced - 1 cup (150 g) snap peas or green beans, trimmed - 1/2 cup (15 g) Thai basil leaves (or regular basil) - 1 lime, cut into wedges
1. Heat oil in a large skillet over medium-high heat. Add minced garlic and sliced galangal; sauté 30–45 seconds until fragrant. 2. Add red curry paste and stir for 30 seconds to bloom the flavors. 3. Pour in coconut milk, fish sauce, soy sauce, and palm sugar; bring to a gentle simmer and dissolve sugar. 4. Add pork medallions to the sauce, submerging them; simmer 8–10 minutes until pork is just cooked through and sauce slightly thickens. 5. Stir in bell pepper and snap peas; cook 2–3 minutes until vegetables are tender-crisp. 6. Tear in kaffir lime leaves (or stir in lime zest) and remove from heat. Stir in Thai basil leaves. 7. Taste and adjust seasoning with more fish sauce or sugar as needed. Serve hot with lime wedges and steamed jasmine rice.
- 1.5 lb (680 g) pork tenderloin, trimmed - 3 tbsp (45 ml) light soy sauce - 2 tbsp (30 ml) fish sauce - 2 tbsp (30 g) palm sugar or brown sugar - 3 cloves (about 9 g) garlic, minced - 2 tbsp (30 ml) vegetable oil - 1 tbsp (15 ml) rice vinegar or lime juice - 1/2 tsp (1 g) ground white pepper or black pepper - 1/4 cup (60 ml) sweet chili sauce (for glazing) - 2 tbsp (30 ml) chopped cilantro (for garnish) - Lime wedges for serving
1. In a bowl combine soy sauce, fish sauce, palm sugar, minced garlic, oil, rice vinegar, and pepper; whisk until sugar dissolves. 2. Place pork tenderloin in a resealable bag or shallow dish and pour marinade over it. Marinate 1–4 hours in the refrigerator (overnight is fine). 3. Preheat grill to medium-high (or oven broiler on high). Remove pork from marinade and let excess drip off. 4. Grill pork 10–12 minutes total, turning occasionally, until an instant-read thermometer reads 145°F (63°C) in the thickest part. If broiling, roast on a lined pan 8–12 minutes, turning once. 5. During the last 2 minutes, brush pork with sweet chili sauce and let glaze set. 6. Remove pork and rest 5–10 minutes, then slice crosswise. Garnish with chopped cilantro and serve with lime wedges and steamed rice or salad.
- 1.5 lb (680 g) pork tenderloin, thinly sliced against the grain - 2 tbsp (30 ml) vegetable oil - 4 cloves (about 12 g) garlic, thinly sliced - 3 Thai bird chilies (or 1–3 tbsp/15–45 ml sliced jalapeño), chopped (adjust to heat preference) - 1 small onion, thinly sliced - 2 tbsp (30 ml) fish sauce - 1 tbsp (15 ml) light soy sauce - 1 tbsp (15 ml) oyster sauce - 1 tsp (4 g) granulated sugar - 1/4 cup (60 ml) chicken or vegetable stock (or water) - 2 cups (about 40 g) Thai holy basil leaves (or 2 cups/40 g Thai basil) - Cooked jasmine rice, for serving - Optional: 4 fried eggs to serve on top
1. Heat oil in a wok or large skillet over high heat until shimmering. 2. Add garlic and chilies; stir-fry 20–30 seconds until aromatic but not burnt. 3. Add sliced pork and stir-fry 3–5 minutes until pieces are mostly cooked and beginning to brown. 4. Add onion and continue stir-frying 1–2 minutes until slightly softened. 5. Mix in fish sauce, soy sauce, oyster sauce, sugar, and stock; toss to coat and simmer 1–2 minutes until sauce reduces slightly and pork is cooked through. 6. Turn off heat and stir in basil leaves until wilted. 7. Serve immediately over steamed jasmine rice and top with a fried egg if desired.
- 2 lb (900 g) moose tenderloin, trimmed - Kosher salt and freshly ground black pepper - 2 tbsp (30 ml) vegetable oil - 8 oz (225 g) cremini or button mushrooms, finely chopped - 2 tbsp (30 g) unsalted butter - 1 small shallot, minced (about 1 oz / 30 g) - 1 tbsp (15 ml) dry white wine or dry sherry - 6 slices prosciutto - 1 sheet puff pastry (about 17.3 oz / 490 g), thawed if frozen - 1 large egg, beaten (about 50 g) - 1 tsp (5 ml) dijon mustard - 1 tbsp (15 ml) olive oil - 1 tsp (5 g) fresh thyme leaves, chopped (or 1/4 tsp dried)
1. Pat the moose tenderloin dry, season all over with salt and pepper, and rub with 1 tbsp (15 ml) olive oil and dijon mustard. 2. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over high heat until shimmering. Sear the tenderloin on all sides until browned, about 2 minutes per side; remove and let cool to room temperature. 3. In the same skillet, reduce heat to medium, add 1 tbsp (15 g) butter. Add minced shallot and cook until softened, 1–2 minutes. Add chopped mushrooms and cook, stirring, until moisture evaporates and mixture is paste-like, 8–10 minutes. 4. Stir in 1 tbsp (15 ml) dry white wine and cook until liquid evaporates. Season mushroom duxelles with salt, pepper and 1 tsp (5 g) chopped thyme. Remove from heat and cool. 5. On a sheet of plastic wrap, lay prosciutto slices slightly overlapping into a rectangle. Spread the cooled duxelles evenly over the prosciutto. 6. Place the cooled seared tenderloin on the duxelles and, using the plastic wrap, roll prosciutto tightly around the meat into a log. Twist ends of plastic wrap and refrigerate 15–20 minutes to firm. 7. Preheat oven to 400°F (200°C). Roll puff pastry on a lightly floured surface to a rectangle large enough to encase the log. 8. Unwrap the prosciutto-wrapped tenderloin and place in the center of the pastry. Brush pastry edges with beaten egg. Fold pastry over the meat, sealing seams and trimming excess. Place seam-side down on a baking sheet lined with parchment. 9. Brush entire pastry with beaten egg, score decorative lines if desired, and chill 10 minutes. Cut small vents in top. 10. Bake at 400°F (200°C) for 25–35 minutes until pastry is golden and an instant-read thermometer inserted into the center reads about 125–135°F (52–57°C) for medium-rare to medium. 11. Let rest 10–15 minutes before slicing. Serve slices with pan sauce or roasted vegetables.
- 1.5 lb (680 g) moose tenderloin, trimmed and cut into six equal medallions - Kosher salt and freshly ground black pepper - 2 tbsp (30 ml) vegetable oil - 6 oz (170 g) mushrooms, finely chopped - 1 tbsp (15 g) unsalted butter - 1 small shallot, minced (about 1 oz / 30 g) - 1 tsp (5 ml) dry white wine or dry sherry - 6 thin slices prosciutto, halved crosswise (12 pieces) - 1 sheet puff pastry (about 17.3 oz / 490 g), thawed if frozen - 1 large egg, beaten (about 50 g) - 1 tsp (5 ml) dijon mustard - 1/2 tsp (2.5 g) fresh thyme leaves, chopped
1. Season moose medallions with salt, pepper and brush lightly with dijon mustard. 2. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat. Sear medallions 1–2 minutes per side until browned but not cooked through. Remove and cool. 3. In same skillet, melt 1 tbsp (15 g) butter, add shallot and cook 1 minute. Add chopped mushrooms and cook until moisture evaporates and mixture becomes a paste, about 6–8 minutes. Add 1 tsp (5 ml) white wine and cook off. Season with salt, pepper and thyme; cool. 4. Lay out prosciutto halves. Place a small spoonful of mushroom duxelles on each prosciutto piece, top with a seared medallion, and wrap prosciutto around each piece. 5. Cut puff pastry into six roughly equal rectangles. Place each prosciutto-wrapped medallion on a pastry rectangle, fold pastry to enclose and seal edges with beaten egg. 6. Place seam-side down on a parchment-lined baking sheet. Brush tops with beaten egg and chill 10 minutes. 7. Preheat oven to 400°F (200°C). Cut small vents in each pastry and bake 15–20 minutes until golden and internal temperature reaches about 125–135°F (52–57°C). 8. Rest 5 minutes and serve warm, optionally with a simple pan jus or mustard sauce.
- 2 lb (900 g) moose tenderloin, trimmed - Kosher salt and freshly ground black pepper - 2 tbsp (30 ml) vegetable oil - 10 oz (280 g) mixed mushrooms, finely chopped - 2 tbsp (30 g) unsalted butter, divided - 1 small shallot, minced (about 1 oz / 30 g) - 1 tbsp (15 ml) brandy or dry sherry (optional) - 6–8 thin slices prosciutto - 1 sheet puff pastry (about 17.3 oz / 490 g), thawed if frozen - 1 large egg, beaten (about 50 g) - 1 tsp (5 ml) dijon mustard - 1 cup (240 ml) red wine (preferably dry) - 1 cup (240 ml) beef stock - 1 tsp (5 g) fresh thyme leaves - 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, for thickening)
1. Season the moose tenderloin with salt and pepper and sear in 2 tbsp (30 ml) vegetable oil in a hot skillet until brown on all sides, 2–3 minutes per side. Remove and cool; brush with dijon mustard. 2. In the same skillet, melt 1 tbsp (15 g) butter over medium heat. Add shallot and cook until softened. Add chopped mushrooms and cook until liquid evaporates and mixture is concentrated, about 8–10 minutes. Stir in brandy or sherry if using and cook off. Season with salt, pepper and 1 tsp (5 g) thyme; cool. 3. Lay prosciutto slices overlapping on plastic wrap, spread cooled duxelles across prosciutto, place tenderloin on top and roll tightly. Refrigerate wrapped log 15–20 minutes. 4. Preheat oven to 400°F (200°C). Roll puff pastry to envelop the log. Wrap the log in pastry, sealing edges with beaten egg. Brush exterior with egg wash and chill 10 minutes. Cut vents in top. 5. Bake 25–35 minutes until pastry is golden and internal temperature reaches 125–135°F (52–57°C). Rest 10–15 minutes before slicing. 6. While the Wellington rests, make red wine jus: In the same skillet used earlier, add 1 cup (240 ml) red wine and scrape up browned bits over medium-high heat. Reduce by half, then add 1 cup (240 ml) beef stock and simmer until reduced to sauce consistency, about 8–10 minutes. 7. Whisk in remaining 1 tbsp (15 g) butter off heat for shine. If sauce needs thickening, whisk in cornstarch slurry a little at a time and simmer until thickened. Season with salt, pepper and additional thyme. 8. Slice Wellington and serve with warm red wine jus.