Street Corn and Parmesan (vegan)

Vegan Elote, or Mexican Street Corn, are grilled to perfection, topped with a flavorful chili mayo and cashew parmesan.

Ingredients

Vegan Parmesan:

• 1/2 cup raw cashews
• 2 tablespoons nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Elote:

• 4 ears corn, removed from the hus
• 1/3 cup vegan mayonnaise
• 1/2 teaspoon ancho chili powder 
• 1 clove garlic, minced
• 1 tablespoon lime juice
• 1/4 teaspoon chipotle powder, optional
• Pinch salt
• 2 tablespoons chopped cilantro

Instructions

Vegan parmesan: Pulse the cashews, nutritional yeast, garlic powder and salt in a small food processor (or blender) until it resembles grated parm.

Chili mayo: In a bowl, stir together the mayo, ancho chili powder, garlic, lime juice, optional chipotle powder and salt until smooth.

Corn: Place the corn on a medium-high grill, or grill pan, and cook on all sides until the corn is cooked and has grill marks, about 4 minutes per side.

Assemble: Spread the corn with chili mayo, sprinkle with parmesan, ancho chili powder, and cilantro. Enjoy!

Notes

Ancho chili powder: makes the BEST elotes. It is smoky, sweet, and only mildly spicy. You can also use guajillo chili powder. In a pinch, use regular chili powder.

Chocolate Sauce for Mocha

 

Ingredients

• ½ cup water
• ½ cup granulated sugar
• ⅓ cup cocoa powder
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Directions

1. Add the water, sugar, salt, and cocoa powder to a medium saucepan and place on medium heat.
   ½ cup water,½ cup granulated sugar,⅓ cup cocoa powder,⅛ teaspoon salt
2. Bring the mixture to a simmer, stirring often. Once the sugar has dissolved fully, allow the mixture to simmer for an extra 2 minutes.
3. Remove the saucepan from the heat, add the vanilla extract, mix, and allow it to cool down fully before using it in your drinks.
   ½ teaspoon vanilla extract

Source: https://lifestyleofafoodie.com/starbucks-mocha-sauce/

Chili - Faceoff

Papa Nisbeth

Prep Time:
Cook Time:
Yield:

Ingredients

• 5 strips uncooked bacon chopped

• 1 large yellow onion diced (about 1 cup)

• 1 red bell pepper diced

• 3 cloves garlic minced (about 1 Tablespoon)

• 1 lb ground beef 

• 1 Tablespoon brown sugar

• 1 Tablespoon chili powder

• 1 Tablespoon ancho chili powder

• 1 ½ teaspoons smoked paprika

• 1 teaspoon cumin

• 1 teaspoon onion powder

• ¾ teaspoons ground black pepper

• ½ teaspoon salt

• ⅛ teaspoon cayenne pepper

• 1 ¼ cup beef broth 

• 15 oz can dark red kidney bean slightly rinsed and drained 

• 15 oz can black beans lightly rinsed and drained 

• 14.5 oz can diced fire roasted tomatoes undrained 


• 7- oz can fire roasted green chilis


• ¼ cup tomato paste 


• 1 Tablespoon Worcestershire sauce

Directions

1. Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.

2. Add onion and pepper and cook until softened, about 3-5 minutes.

3. Add garlic and cook until fragrant (about 30 seconds).
4. Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.

5. Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.

6. Bring to a boil and cook 1-2 minutes, stirring frequently.
7. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop. 


---

Son Nisbeth

Ingredients:

• 1 Can red peppers tomatoes
• 1 Can garlic tomatoes, pureed
• 1 Can chili seasoned black beans, not drained
• 3 garlic cloves
• 1/2 large onion
• Meat
• 2 Poblano Peppers, roasted
• 1 1/2 tsp Chili Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Cumin
• 1/4 tsp Red Pepper Flakes

Instructions:

1. Saute Onions and Roasted Poblano in olive oil
2. Add garlic, sweat
3. Add the rest
4. Salt & Pepper first, then other spices

Chili - Base

Ingredients

• 5 strips uncooked bacon chopped

• 1 large yellow onion diced (about 1 cup)

• 1 red bell pepper diced

• 1 Habanero Pepper
• 3 cloves garlic minced (about 1 Tablespoon)

• 1 lb ground beef (Sub: ground Turkey, shredded Chicken, pulled Pork) 

• 1 Tablespoon brown sugar

• 1 Tablespoon chili powder

• 1 Tablespoon ancho chili powder

• 1 ½ teaspoons smoked paprika

• 1 teaspoon cumin

• 1 teaspoon onion powder

• ¾ teaspoons ground black pepper

• ½ teaspoon salt

• ⅛ teaspoon cayenne pepper

• 1 ¼ cup beef broth 

• 15 oz can dark red kidney bean slightly rinsed and drained 

• 15 oz can black beans lightly rinsed and drained 

• 14.5 oz can diced fire roasted tomatoes undrained 


• 7- oz can fire roasted green chilis


• ¼ cup tomato paste 


• 1 Tablespoon Worcestershire sauce

Directions

1. Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.

2. Add onion and pepper and cook until softened, about 3-5 minutes.

3. Add garlic and cook until fragrant (about 30 seconds).
4. Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.

5. Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, habanero, and Worcestershire sauce — and your cooked bacon and stir well.

6. Bring to a boil and cook 1-2 minutes, stirring frequently.
7. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop. 


Notes

• Add diced / sliced bell pepper in the last 10-15mins of simmering for added 'crunch'

Enchilada Casserole

Ingredients

• 1.5 pounds tofu cutlet or pressed tofu (very, very firm)
  
• 2 Bell Pepper, diced
• 1 Onion, diced
• 1 pound rice
• 1 can diced green chiles
• 1.5 cups enchilada sauce
• 1 cup mayonnaise
• ¼ teaspoon salt

Directions

1. Preheat oven to 350°.
2. Make your rice
3. Cook chicken.
4. While rice and/or chicken is cooking, chop your peppers and onions.
5. Heat a skillet over medium heat. Once it's hot, add a bit of cooking oil, add the diced peppers and onions to soften them. Cook 5-7 minutes, just until onions are translucent and peppers are slightly tender. Remove from heat and add to casserole dish.
6. Add rice to casserole dish
7. Add chicken to the casserole dish. (shred or chop, your preference)
8. In a small bowl, whisk together your mayo, enchilada sauce, green chilis, and salt.
9. Pour over everything in the casserole dish and toss to coat.
10. Place casserole dish in preheated oven and bake for 20 minutes or until heated through.

Carrot Cake

 

Prep Time: 30 mins
Cook Time: 30 mins
Yield: Serves 10-12

Ingredients

Cake

• 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)*
• 1 and 1/2 cups (300g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
• 4 large eggs
• 3/4 cup (133g) smooth unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (260g) grated carrots (about 4 large)

Frosting

• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

📝 possible alternative - Cream Cheese Icing - Dairy Free

Directions

1. Make the cake: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
2. Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
4. Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
6. Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
7. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Notes

1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
2. Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Box Grater | Glass Mixing Bowl | Whisk | Wooden Spoon | Silicone Spatula | 9-inch Round Cake Pans | Electric Mixer (Handheld or Stand) | Cake Turntable | Icing Spatula | Cake Carrier (for storage)
3. Nuts: If desired, you can substitute the pecans with walnuts. Or feel free to skip the nuts if you want a nut-free carrot cake. No other changes to the recipe required.
4. Applesauce: Instead of applesauce, you can use 3/4 cup crushed pineapple if desired. Slightly drain the canned crushed pineapple first. You want it the consistency of applesauce—not too watery. You could also use 3/4 cup mashed bananas, sour cream, plain yogurt, or canned pumpkin puree.
5. Carrots: My #1 tip for carrot cakes is to grate whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry.
6. Oil: If using melted coconut oil, make sure all of the other cake batter ingredients (carrots included) are room temperature. Otherwise, the melted coconut oil will begin to solidify before the batter goes into the oven.
7. Cream Cheese: Use bricks of real cream cheese. Not cream cheese spread.
8. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
9. Carrot Bundt Cake: Use a 10-12 cup generously greased Bundt pan. Bake for 55-75 minutes. All ovens and bundt pans are different, so that’s why the bake time varies. Keep a close eye on it.
10. Add-Ins: If you’d like to add raisins or coconut, reduce the pecans (or leave them out) to 1/2 cup. Then, add 1 cup of raisins or shredded coconut. Stick to around 1 – 1.5 cups total add-ins. Or you can leave the cake plain without any add-ins.
11. Carrot Cake Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 20-22 minutes. Yields about 2 dozen. Or try my carrot cake cupcakes recipe.

Credit: https://sallysbakingaddiction.com/my-favorite-carrot-cake-recipe/

Glühwine

DECEMBER 2024 BATCH

·       3L Kirkland red blend

·       7 whole star anise

·       8 sticks cinnamon

·       17 cloves

·       23 allspice berries

·       .75 teaspoons coriander seed

·       1 teaspoons anise seed

·       Juice from 3 oranges

·       3 oranges sliced

·       1 cup EJ brandy

·       .25 cup honey

·       2 tablespoons brown sugar

 

Put in crockpot on high, monitor temp and try to get it to 160F and maintain 

The crockpot was really annoying for this and only got to 140 before I moved it to low and served. 

Recommend using a heavy bottom SS pot on the stove so that we can maintain 160F for two hours. 

Didn’t have fresh ginger this time, but would recommend including it in the future. 

The red blend wine was okay, but prefer using a dry wine.

 ____________________________________

NOVEMBER 2024 BATCH

 

·       6L Cabernet Sauvignon, Kirkland bags

·       24 whole star anise

·       16 sticks cinnamon

·       30 cloves

·       40 allspice berries

·       1.5 teaspoons coriander seed

·       2 teaspoons anise seed

·       46 grams thinly sliced ginger

·       Juice from 6 oranges

·       6 oranges sliced

·       2 cup VSOP brandy

·       1/2 cup honey

 

Cold steep at 13:15 

Put on heat 14:30, target 160F 

Adjustments: Added about another 1/2 cup honey 

Feedback: Turned out really well. Suspect a higher quality wine would make a big improvement

credit: Jake Shodd

Zucchini Bread

 

Prep Time: 15 min
Cook Time: 60 min
Yield: 1 loaf

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
• optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)

Directions

1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
3. Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.
4. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Notes

1. Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.
2. Can I reduce the sugar or oil? You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf and the results may be disappointing. For the oil, feel free to swap some for more applesauce. Or for a healthier option without any refined sugar, you may enjoy this Greek yogurt zucchini bread instead.
3. Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Yields 1 dozen.

Credit: https://sallysbakingaddiction.com/zucchini-bread/

Warm Spiced Apple Cider

 

Ingredients

• 1 quart (4 cups) pre-made apple cider
• 1-2tbsp whole Allspice Berries
• 3-4 Cinnamon Sticks (~5" long sticks)
• 2-3 Star Anise

Optional: (pick one)

• Orange slices for additional flavor
• A few cloves or a small piece of fresh ginger for extra spice
• Maple syrup or brown sugar to taste, if you prefer a sweeter cider

Directions

1. Pour the apple cider into a large pot. Add the allspice berries, cinnamon sticks, and star anise into the pot. (If using them, add your optional ingredients now)
2. Heat the mixture over medium heat until it just begins to simmer. You don't want it to boil vigorously as this can alter the flavor.
3. Once the cider is simmering, turn the heat down to low and let it simmer gently for about 20-30 minutes. This will allow all the spices to infuse their flavors into the cider.
4. Garnish each mug with a fresh cinnamon stick or an orange slice

Optional:

• Transfer to a slow cooker on Warm to keep it warm for guests arriving at different times.
• Rum, Bourbon, or Brandy mix well

Waffles

 

Ingredients

• 2 eggs
• 2 cups all-purpose flour*
• 1 2/3 cups milk
• 1/3 cup butter, melted
• 1 tablespoon sugar
• 1 1/2 tablespoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract

Directions

1. Preheat the waffle iron. Combine the flour, salt, baking powder, and sugar in a medium-size mixing bowl. Add the milk and the eggs. Whisk to combine. Pour the melted butter and the vanilla into the batter and whisk until mostly smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Tom Kha Gai

 

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 2-4 servings, depending on a side serving or full serving

Ingredients

• 2 stalks lemongrass
• 1 ½-in (3.8 cm) knob galangal, sliced (see Note)
• 4 kaffir lime leaves
• 2 cups (474 ml) chicken stock
• 1 lb (455 g) boneless, skinless chicken thighs, cut into 1-in (2.5 cm) cubes (see Note)
• 1 oz (28 g) sliced dried shiitake mushrooms
• 2 cups (500 ml) full-fat coconut milk (see Note)
• 4 Thai chilies, thinly sliced
• 1 tsp (5 g) fine sea salt
• 3 tbsp (36 g) palm sugar, plus more to taste
• 3 tbsp (45 ml) fish sauce, plus more to taste
• 5 sprigs cilantro, plus more for garnish
• 5 sprigs Thai basil, plus more for garnish
• 3 ½ tbsp (53 ml) freshly squeezed lime juice, plus more to taste
• Chili oil, for serving
• Steamed rice, for serving (optional)

Instructions

1. Use a meat mallet or heavy pan to beat the lemongrass until it’s fragrant and bruised. Slice the bruised lemongrass on a bias and then lay the slices on a 5- x 5-inch (12.8 x 12.8 cm) square of cheesecloth along with the sliced galangal and kaffir lime leaves. Wrap the cheesecloth into a sachet to fully enclose the aromatics and then securely tie it shut with kitchen twine.
2. Pour the chicken stock into a 5-quart (4.7-liter) pot. Bring the stock to a boil over medium-high heat and then add the chicken and dried shiitake mushrooms. Reduce the heat to low, and simmer for 12 to 15 minutes or until the chicken is cooked through.
3. Add the coconut milk, sachet of aromatics, Thai chilies, fine sea salt, palm sugar, and fish sauce. Bring the mixture to a simmer over medium-low heat. Let the flavors infuse for 5 minutes.
4. After 5 minutes, turn off the heat. Stir in the cilantro and Thai basil. Let sit for 5 minutes and then remove the herbs and sachet. Taste and then add the lime juice and additional fish sauce and palm sugar.
5. Serve in bowls topped with a few cilantro leaves, Thai basil, and a light drizzle of chili oil and serve with a side of steamed rice (if using).

Note

• Galangal can be substituted with ginger root, but please understand it will change some of the subtle flavors that ultimately make tom kha gai what it is. I recommend checking a local Asian grocery store to see if they have galangal, because many of them keep it stocked regularly.
• The coconut milk is what adds incredible creaminess to this dish. Be sure to only use full-fat coconut milk to ensure the texture is correct.
• For Tofu, substitute 1lb Chicken for 1 extra firm Tofu Brick, pressed

Thai Iced Tea

 

Ingredients

• 1 cup (80 g) Thai Tea Mix
• 4 cups (960 ml) water
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (240 ml) half and half (to taste)
• ice

Directions

1. Bring water to boil and add the thai tea mix.
2. Add sugar and gently stir to completely dissolve sugar.
3. Gently boil tea for about 3 minutes; then remove from heat.
4. Allow tea to steep for at least 30 minutes and allow it to cool.
5. Strain/Filter out the loose tea and serve with milk product of choice

note: some folks recommend coconut milk, whole milk, or sweetened condensed milk

 

Thai Tea Mix

https://www.amazon.com/dp/B00NJS4S6C?ref_=cm_sw_r_cp_ud_dp_1DKW45RH4QJPADGBK73N

Thai Green Curry

 

Ingredients

Green Curry Paste:

• 2 teaspoons (4g) coriander seeds
• 1 teaspoon (2g) cumin seeds
• 1 teaspoon (3g) white peppercorn
• 3 serranos, thinly sliced Note: was too spicy, try 2
• 9 Thai chilies, thinly sliced Note: was too spicy, try 4
• 2 small shallots, finely chopped
• 1 lemongrass stalk, rough chopped
• 2-inch (5 cm) galangal, finely chopped
• 3 kaffir lime leaves, chiffonade
• 7 cloves garlic
• 4 spring cilantro stems
• zest of 1 lime
• 1/2 teaspoon (4g) dried Thai shrimp paste, Optional: Sub with Miso Paste

Curry:

• 2 tablespoons (28g) oil
• All of the green curry paste
• 5 cloves garlic, finely chopped
• 3/4 cup (177ml) chicken stock
• 13.5 oz (400ml) full fat coconut milk
• 2 tablespoons (30ml) fish sauce
• 1 tablespoon (17g) palm sugar
• 3 kaffir lime leaves
• 3/4 lb. (340g) chicken thigh, 1” cubes
• 1.5 cups (160g) snow peas
• 1/2 bunch Thai basil leaves
• 2 Thai eggplants, slice ½.”
• juice of 1 lime
• steamed rice, for serving
• fried shallots, for garnish
• Thai basil, for garnish
• 3 serrano chilies, thinly sliced, for garnish
• lime wedges, for serving

Instructions

1. Green Curry Paste:

   • Preheat oven to 350°F. Place coriander seeds, cumin seeds, and white peppercorn on a small baking dish; then put into the oven for 5 minutes or until lightly toasted. Let them cool down completely.
   • In a large mortar and pestle: (Note: Use your grinder to press it along the wall as you gently twist your pestle.)
     • Add toasted spices and grind until you get a powder
     • Add Thai chilies and grind into a paste
     • Add serrano peppers and grind them down
     • Add galangal and keep grinding
     • Add lemongrass and grind until pastified, about 3 minutes.
   • Next, grind in your kaffir lime until smooth, followed by cilantro stems until soft, grind shallots until smooth, next grind garlic until smooth, the zest of one lime, and finally shrimp paste, blending all that.

2. Curry:

   • In a medium-size pot, add oil and heat over medium heat until hot. Add all of your curry paste and cook, often stirring until it is relatively dried out, about 3 to 4 minutes. Then add garlic, let it cook for 25 seconds or until fragrant. Add chicken stock and stir to dissolve the curry paste.
   • Add palm sugar and fish sauce, stirring until dissolved. Then add coconut milk and kaffir lime leaves, bring to a light simmer, and reduce the heat to low. Blend with a hand blender until as smooth as you like.
   • Add in your chicken thigh, stir, and simmer for 7 to 8 minutes or until the chicken is cooked through.
   • Add eggplant and simmer for four minutes or until soft, then add snow peas and simmer until softened to your liking; one or two minutes is usually enough.
   • Season to taste with lime juice, additional fish sauce, and palm sugar if needed. Steep two springs of Thai basil in the hot curry to release some of that flavor.
   • Serve with white rice, garnish with fried shallots, freshly serrano chili, and fresh Thai basil leaves.

Notes

https://youtu.be/rTK8MWYYLko

Cowboy Caviar

 

Ingredients

• 1 can Black Eyed Peas, drained and rinsed
• 1 can Pinto Beans, drained and rinsed
• 1 can Black Beans, drained and rinsed
• 1 can White Corn, drained and rinsed
• 1/2 Green Bell Pepper, chopped fine
• 1/2 Red Onion, chopped fine
• 1 small jar chopped pimento
• 3-4 stalks Celery, chopped fine

Dressing (BOIL)

• 1tsp Salt
• 1/2tsp Pepper
• 3/4 cup Wine or Cider Vinegar
• 3/4 cup oil - grape, safflower, or olive
• 3/4 cup Sugar

Directions

1. Bring dressing to a boil
2. Combine all ingredients, fridge overnight

^ Steve's recipe

Spinach and Shrooms

 

Ingredients

• Fresh mushrooms, sliced - 300 grams (8oz == ~225g)
• Fresh spinach - 100 grams
• Garlic, minced - 2 cloves
• Olive oil - 30 ml (2 tablespoons)
• Jack Daniel's whiskey - 60 ml (1/4 cup)
• Butter - 15 grams (1 tablespoon)
• Salt and pepper to taste
• Optional: A pinch of red pepper flakes for heat

Directions

1. Prep the Ingredients: Clean the mushrooms with a damp cloth and slice them. Wash the spinach and drain it well.
2. Sauté the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté them until they are golden brown and have released their moisture, about 5-7 minutes.
3. Add Garlic and Seasonings: Add the minced garlic and cook for another minute. If you like a bit of heat, add the red pepper flakes at this stage.
4. Deglaze with Jack Daniel's: Pour in the Jack Daniel's whiskey to deglaze the pan. Allow it to cook for a couple of minutes until the alcohol mostly evaporates, leaving a flavorful glaze.
5. Wilt the Spinach: Add the spinach to the skillet. Cook while stirring until the spinach wilts, which should take about 2-3 minutes. If your skillet isn't large enough, add the spinach in batches.
6. Final Touches: Stir in the butter until it's melted and coats the vegetables. Season with salt and pepper to taste.

Note: ChatGPT generated

Roasted Garlic Parmesan Cauliflower

 

Ingredients

• ½ cup butter, melted
• 2 garlic cloves, minced
• 1 cup Italian or plain breadcrumbs
• ½ cup grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 medium cauliflower head

Directions

1. Preheat oven to 400F. Line a large baking sheet with parchment paper. Set aside.
2. Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
3. Melt butter and in a small bowl. Add garlic and stir in.
4. Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl.
5. Dip each cauliflower piece into butter first, then to breadcrumbs.
6. Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.
7. Roast cauliflower for 30-35 minutes, or until the breading is golden brown.

Credit: https://www.crunchycreamysweet.com/roasted-garlic-parmesan-cauliflower/