Black Onyx and Butter Pecan Cookies

1 cup (2 sticks) salted butter, softened

1/4 cup sugar

1/4 cup black onyx sugar

1½ cup packed brown sugar

2 eggs

2 tsp. mexican vanilla extract

2¾ cups (12 oz) all-purpose flour 

¾ tsp. smallish-medium coarse sea salt plus extra to sprinkle on top

1 tsp. baking soda

1½ tsp. baking powder

1 1/4 cups semi-sweet chocolate chips

1 cup pecans toasted

Pre-heat the oven to 360 degrees F. You will need two mixing bowls for this recipe. In one you will want to add all the dry ingredients (except the sugar) and combine. In the other add the softened butter, sugar, and eggs and whisk until it becomes light yellow. Add this mixture to the dry ingredients and add the rest of the ingredients and stir. Place parchment paper on a large cookie sheet and add 2 tablespoons of the cookie dough in a ball on the cookie sheet with about 2-4 inches between each cookie. Bake for 12-14 minutes. The last minute in the oven sprinkle a pinch of sea salt over the top of the cookie. Remove from the oven and let sit on the baking sheet for another 2-5 min. 

Lemon Olive Oil Cake

Cake Batter

2 cups sugar
1 cup Lemon infused Olive Oil

3 eggs

1 cup mascopone cheese

1 cup buttermilk 

1 tablespoon lemon zest (about 1 large lemon zest)

1 1/2 teaspoon mexican vanilla exctract

1 teaspoon lemon juice

3 cups gluten free cake flour (all purpose will work as well)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2/3 teaspoon salt

In a large mixing bowl sift together all the dry ingredients. In a separate mixing bowl whisk together all the wet ingredients and the lemon zest. Slowly incorporate the wet ingredients into the dry ingredients. Add the batter to a well oiled 9 inch baking pan and bake at 350 degrees for 30-35 minutes. 

Sugar Lemon Peel

3 Lemons

1/4 cup sugar

Zest all three lemons and mix with sugar.

To serve the cake use a plate to invert the cake and remove it from the baking pan. Sift confection sugar over the top and add the sugar lemon peel to the top. 

Grapefruit Salad

2 large grapefruits

1 Fennel Bulb

1/4 red onion

3 sprigs of tarragon

1/4 cup flat leaf parsley

1/4 cup toasted pine nuts 

1 tablespoon Olive Oil (arbosana or a mild fruity olive oil)

1/4 cup lemon balsamic or plain white balsamic

salt to taste

Peel and slice the grapefruit into 1/4 inch disks. Place these in a large mixing bowl. using a sharp knife or a mandolin shave the fennel into very thin pieces. Use the same technique with the red onion. Take the tarragon and separate the leaves from the stem by grabbing the end and running fingers against the leaves stripping the stem. Lightly chop the tarragon and add to the mixing bowl. lightly chop the parsley and add to the bowl. drizzle the oil and vinegar over the top with a pinch of salt. Now lightly toss all the ingredients. Set aside and let sit for 30 minutes. Lightly chop tarragon and parsley for garnishing. Lightly toast the pine nuts and top the salad when ready to serve. Zest some of the grapefruit to the top and serve. 

Kashmiri Methi Mass

2 Lb's Chicken Thighs

1 can coconut Milk

4 Tabls Olive Oil (Koroneiki or Harissa Infused) 

1 White Onion

1 Cup peas

3 Cloves of garlic (roasted)

1 Jalapeño 

1 Tabls ginger

16 oz plain yogurt

2 teaspoons Cumin

5 teaspoons Spicy yellow curry powder

2 teaspoons chili garlic sauce

2 teaspoon green curry powder

1 green apple

1/4 cup cilantro

1/2 cup chopped toasted peanuts

salt to taste

In a large dutch oven heat on high heat 2 tablespoons of Olive oil. Cube the chicken thighs and brown. Add the onions and jalapeño and a pinch of salt and continuously stir until the onions become transparent. Remove this mixture from the dutch oven and whip the dutch oven with a paper towel to soak up any moister. over medium heat add the Cumin, yellow curry powder and stir to combine for about 2 minutes. Next add the ginger, green curry paste and roasted garlic**, and garlic red chili paste. Add Back the Chicken, vegetables and peas and remaining olive oil and stir. Next add the yogurt and the coconut milk and combine. Reduce the heat to low and cook uncovered for 30 min-45 min stirring occasionally until the liquids have reduced and the sauce is thick. Lightly toast the peanuts in the oven and give them a rough chop. Chop the apple into small cubs and add to the sauce and turn off the heat. Lightly chop the cilantro and set aside for the garnish. Pour the sauce over jasmine rice and serve. 

** To roast garlic** Place peeled garlic cloves on foil and place in the oven for 10-15 min on 350. Remove and use a fork to mash into a paste. 

*This dish can easily be made vegetarian by adding cauliflower and asparagus in place of the chicken.*

Turkey Gumbo

1 Lb. Andouille Sausage

2 Lb. cooked Turkey Meat (breast) (or chicken thighs)

1 Large yellow Spanish onion

1 C Chopped celery 

2 cloves garlic minced

1 C chopped green bell pepper

1/4 teaspoon cayenne pepper

1 Tablespoon Creole Seasoning 

2 Bay Leaves

9 C Chicken Stock 

Chopped Green onion and flat leaf parsley to garnish

1/2 C Baklouti Green Chili Olive Oil

1 C Flour

2 Cups White rice cook to directions. 

In a large stock pot add the sausage and brown. Set aside to cool, once cool you can chop into bite size pieces. Clean the Stock pot and remove any extra grease. Add about a tablespoon of oil to the stock pot and add the chopped celery, bell pepper, and onion and garlic. cook until wilted or the onions are translucent. Set this mixture aside in a bowl. Add 1 cup of flour and the 1/2 cup of oil to the stock pot an cook stir continuously for 20-25 minutes. You are creating a roux for the gumbo and you are looking for a coco brown color. Once the roux is browned add the vegetables, meats and spices to the mixture and then carefully stir in the chicken stock slowly to combine. Bring the mixture to a boil and reduce the heat to medium low and continue to cook for about an hour to an hour and a half uncovered stirring the gumbo occasionally. You are looking for a thick consistency that coats a wooden spoon. Serve over white rice with corn bread and garnish with green onions and parsley. 

Mexican Hot Chocolate Sweet Potato Latkes

1 Lb. Sweet Potatoes 

1/2 white onion

2 Large Eggs

3 tablespoons flour

1 Teaspoon Mexican Vanilla

1/2 Teaspoon Cinnamon

1 Teaspoon Sugar

1/4 Teaspoon Cayenne Pepper

1 Teaspoon Dark Chocolate Coco Powder

1/4 Teaspoon salt

1/2-3/4 C Extra Virgin Olive Oil (Mild like Arbosana)

In a large mixing bowl add the sugar, cinnamon, Mexican Vanilla, cayenne pepper, coco powder, salt, and flour, with a fork combine all ingredients. Add the two eggs and whisk lightly with a fork. Now add about 1/2 a cup of olive oil to a deep frying skillet and turn on. In a food processor grate the sweet potatoes and the onion. Add the potato and onion to the large mixing bowl and combine thoroughly. The oil at this point should be hot enough. Using a large spoon, carefully spoon about 1-2 tablespoons of the mixture into the oil flattening it with the back of the spoon into a pancake. once the edges have started to brown you can flip the latke. Once both sides are brown remove the latke from the oil and place on parchment paper or a paper towel. If you are not serving them immediately heat your oven to 250 degrees and keep them warm. Serve with apple sauce or whipping cream. 

Red Wine Cranberry Mostarda (Sauce)

Want to spice up your cranberry sauce this holiday?

3 cups fresh cranberries 

1/2 C sugar

zest of 1 orange

1 stick of cinnamon

3 tablespoons traditional balsamic

1 C Merlot Red Wine

pinch of salt

Rinse the cranberries. In a large pot, add all the ingredients and stir bringing the mixture to a boil. Boil for about 10 minutes or until most of all the cranberries have burst. Reduce the heat to low and simmer for about 10 to 15 minutes stirring frequently. you are looking for a jam like consistency. It will coat the back of a spoon without dripping off. 

Store in a air tight jar that is sterile. 

I used this as a dipping sauce for donuts. Pairs great with pork and poultry.