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. 

Herb and Egg Yolk Raviolo

Pasta Dough: 

1 Lb. all purpose or Whole wheat flour

4 cage free large eggs plus one yolk

1/4 C Coratina Olive Oil

1 teaspoon salt

In a large mixing bowl, sift flour and salt together. Then add the eggs one at a time, combining each egg completely before adding the next. Then mix in the olive oil and combine until a dough forms. Toss any extra flour. Need the dough for about 4-5 minutes or until it springs back up then you press a thumb into it. Place in the fridge in plastic wrap. 

Filling:

1 C Ricotta Cheese

6 egg yolks (whites reserved)

4 large leaves of basil

2 large leaves of sage

1/4 Cup toasted pine nuts

salt and pepper to taste 

In a medium mixing bowl, mix together the ricotta cheese, 2 egg whites, chopped herbs, pine nuts and salt and pepper until combined. Keep Refrigerated until ready to assemble. 

Assembly:

Take your ball of pasta dough and divide it into 4 equal parts. cover the remaining dough back in plastic wrap. Roll your dough using a pasta machine until you reach #4 or #5 on your machine. divide each sheet into 6 inch squares. take one of the squares and place a tablespoon of the filling in the center and make a well using the spoon. Place the egg yolk in the well. If the egg yolk breaks scoop it out and place another there. use the egg whites the you reserved to brush the edges of the pasta and lay another square on top and seal the edges using your fingers. 

Cooking: 

In a large pot bring water and a pinch of salt to a boil. In a large skillet melt 4 tablespoons of butter 3 large sage leaves 1 clove of garlic and 2 tablespoons of 18 year old Traditional balsamic vinegar over low heat. Place the raviolo in the boiling water and cook for 2-3 minutes. with a slotted spoon remove the raviolo and place in the skillet. spoon over the butter and herbs for an additional minutes carefully remove and plate. Serve Immediately.

Harissa Rub and Espresso Balsamic Brisket.

Spice rub is per 3-5 Lb's. of Brisket

1 Tabls Chili Powder
1 Tabls Garlic Powder
1 Tabls Paprika
1 Tabls Cumin
1 Tabls Salt
1 Teasp Cinnamon
1 C Brown Sugar
1 C Espresso Balsamic
1 C Harissa Olive Oil

First trim the fat off the brisket. Let the brisket sit at room temperature for about 20 min. Stir the spice blend until combined. Rub the spice blend all over the brisket cover and refrigerate for 12-24 hours flipping the brisket every few hours.

Pre-heat the oven to 350 degrees. cover the brisket tightly with foil and place in the oven. Cook the brisket until fork tender. 3-5Lb's. (3-4hrs) 6-9Lb's. (4-5 hours) 10+ Lb's. (5-7hrs).

Reserve the juices from the cooked brisket to make a BBQ sauce. Refrigerate to remove the fat from the sauce.

Take the reduced and strained sauce from the cooked brisket and add 1 C brown sugar and reduce over medium low heat for about 20 minutes or until sauce is thickened.

Black Mussels in White Wine Cream Sauce

Ingredients: 

1 Lb. Black Mussels

1 Large Shallot

1 small head of fennel

.5 Lb. Andouille Sausage

3 Cloves Garlic

2 tablespoons Robust EVOO

1 C White Wine (Chardonnay)

1/2 C Heavy Cream

2 tablsp. Butter

Flat Leaf Parsley

salt and pepper

Directions: 

Take the mussels and place them in a large bowl of cold water, you will want to remove any visible impurities. Give each mussel a good scrub under cool running water. 

In a skillet add the sausage and cook through, about 10 minutes. Slice the sausage into 1/4 inch slices. 

In a large 8 quart pot heat 2 tablespoons of robust olive oil. Mince the garlic, shallot, fennel and a pinch of salt to make the onions sweat. Cook until the onions are translucent, about 5 minutes. Add the White Wine and stir. Next add the butter and the cream and stir until combined. Add the sliced sausage and the Mussels and put a lid on the pot. Cook for about 10-15 minutes or until all the mussels have opened up. Serve in a large platter and sprinkle place pepper and chopped flat leaf parsley over the top. 

Serve with baguette for dipping

Zucchini Carpaccio

Ingredients: 

-        4 Zucchini squash

-        ¼ cup pine nuts

-        3 oz parmigiano cheese

-        ½ cup lemon Balsamic

-        1 C cold Water

-        salt and pepper

Directions:

Using a mandolin, slice the zucchini into thin ribbons, lengthwise. Meanwhile, place the pine nuts on a baking sheet and toast in the oven until lightly browned) 3-5min).

Using a double boiler (5quart sauce pot and bamboo steamer) bring 2 cups of water to a boil. Place the zucchini in the steamer and steam for about 1 minute. Mix the cup of cold water with the Vinegar as a bath for the zucchini. Place the zucchini in the bath and let rest. Plate the zucchini and sprinkle the toasted pine nuts over the top with a thin slice of Parmigiano cheese.

Cal: 115 per serving

Porccini Mushroom and Basil Risotto

Ingredients: 

2 oz Dried porcini mushrooms

4 C water

1 tablespoon (picual) Extra Virgin Olive Oil

1 1/2 Cup arborio rice

1 medium onion

1 clove garlic minced

1/2 C dry white wine

1/2 C grated Parmesan

1/4 C chopped basil

1/2 Teaspoon salt

1/4 teaspoon black pepper

In a large pot add the 4 cups of water and the dried mushrooms. Cook for about 5 minutes. With a fine strainer drain the water into a bowl and reserve. This will be your stock. Roughly chop the re-hydrated mushrooms and reserve. 

In a large skillet add 1 tablespoon olive oil and the finely chopped onion and minced garlic. Add the 1/2 teaspoon of salt and stir until the onions become translucent. Add the mushrooms and continue to stir. Next add the rice and coat with the remaining olive oil. Add the wine and continue to stir until almost evaporated (about 3 minutes). Now add the stock 1/2 cup at a time. Let the stock almost evaporate before adding the next 1/2 C. This process will take about 20 minutes. The rice should be tender to the bite and the mixture is creamy. 

Remove from the heat and stir in the Parmesan cheese, the chopped basil, and salt and pepper to taste. 

Serve immediately. 

Fennel and Artichoke Tomato Sauce

Ingredients: 

-        6 large vine ripe tomatoes

-        3 cloves garlic

-        ½ C fennel (root) chopped

-        1 yellow Onion

-        2 tblsp. Robust Olive Oil

-        ½ C Artichoke hearts in EVOO

-        1 teaspoon rosemary

-        2 tblsp. 18 Year Old Traditional Balsamic Vinegar

-        1 tblsp. Mild Olive Oil

-        Salt and Pepper

Directions:

Dice the onion and mince the garlic. In a large skillet add the 2 tablespoons of robust olive oil and heat over medium high heat. Add the diced onion, garlic and fennel.  Cook until the onion and fennel are tender (5-7 minutes). Dice the tomatoes into 1-inch squares and add to the pan. Add the balsamic vinegar, cover the pan and reduce heat to medium low heat. Let the sauce simmer until tomatoes start to reduce about 10 minutes stirring occasionally. Take a potato masher and mash the sauce until most of the chunks of tomato are liquid. Add the artichokes and continue to simmer for another 10 minutes. Turn off the heat and serve over chicken or your favorite pasta. Finely chop fennel leaves to decorate the plate.

Cal: 326 per serving

Almond Crusted Chicken

Craving Fried Chicken? Today isn't cheat day!!! Try this healthier alternative. 

4 Chicken Breasts

4 large eggs

1 Cup Toasted Almonds (skinless)

1/4 Cup Corn Meal

1 teaspoon Paprika

salt and pepper 

2-3 tablespoons robust EVOO

In a food processor add the corn meal, the almonds, the paprika and salt and pepper. Pulse the mixture until all the almonds are almost as fine as the corn meal. You are looking for a flour like consistency. Take this mixture and place on a large platter or plate. Next whip all four eggs int a light hello froth in a deep flat dish like a pie dish. 

Preheat the oven to 400 degrees F. First dip the chicken chicken in the egg mixture and drench both sides. Shake the remaining egg wash off. Next dredge the egg washed chicken into the almond mixture fully coating both sides pressing the mixture onto the chicken. Place the pieces in an iron skillet with about 2-3 tablespoons of olive oil (enough to coat the entire bottom of the skillet). Place the iron skillet in the oven and bake for 20 minutes. Reduce the heat to 350 F and bake for 15 more minutes or until the crust is golden brown. Use a spatula to remove the chicken from the plan to ensure the crust does not come off the chicken. 

Bùn with Spicy Fish Sauce

Do you love Phó? Have you had a good Bún lately? 

2 carrots (rainbow, I used a purple and yellow)

1 jalapeño

1 lime

handful of cilantro 

handful of basil

2 packages of rice noodles (about 2 cups cooked)

1/4 cup roughly chopped toasted almonds

The Sauce

1 tablespoon ginger

1/4 cup Fish sauce

1 tablespoon sesame seed oil

1/2 serrano pepper (seeded)

2 tablespoons hussein sauce

Juice of 1 lime

For the sauce in a blender or mortal and pestle add the fish sauce, sesame seed oil, lime juice, ginger, hussein sauce, serrano chili seeded and blend or grind into a liquid paste. 

Using a mandolin, or a knife thinly slice the carrots, jalapeño, and toasted almonds. Stem the herbs and set aside. Cut the lime into wedges for garnishing.

In a large pot bring 4 cups of water to boil with a pinch of salt. Once the water is boiling turn off the heat and add the rice noodles. Stir to loosen the noodles and prevent from tangling. Drain the water and serve immediately. 

Place the noodles in a large bowl, place the herbs and vegetables around the side of the bowl wight eh almonds in the center. take the sauce and pour over the entire serving. mix thoroughly and serve. 

Creamy Watermelon Dressing

1 cup watermelon sliced and deseeded

1/2 avocado

1 small shallot 

juice of 1 lemon

1 tablespoon champagne vinegar

1 tablespoon extra fruity extra virgin olive oil

salt and pepper

In a blender or food processor add the watermelon, avocado, small shallot, lemon juice and vinegar. Pulse until creamy. After all large chunks are broken up add the extra virgin olive oil slowly. Season with salt and pepper to taste and pour over your favorite salad. This dressing pairs best with spinach or spring mix salads. 

Jerk Chicken with Mushroom Cream Sauce

Tired of the same chicken week after week? 

2 Chicken breasts

2 tablespoons Extra virgin olive oil

5-10 large button mushrooms

1 clove garlic 

1/4 teaspoon cinnamon

1 tablespoon jerk chicken spice blend

1/2 cup half and half

5 fresh leaves of sage

salt and pepper

In a large frying skillet heat on medium-high heat the olive oil. Place the chicken breast in the skillet and cook for about 10-15 minutes on each side until the juices run clear. Try not to move the chicken breast once it has been placed in the pan. This will give you a nice crust on each side of the breast. In the last 5 minutes of cooking dust the chicken with the jerk chicken spice blend and finish cooking. 

While the chicken breasts are cooking finely chop the garlic clove and slice the mushrooms into small pieces. 

Remove the chicken from the pan and let rest. Toss the garlic and mushrooms into the frying pan that had the chicken in it. and stir them around for about a minute until they have absorbed all the remaining olive oil and juice. Next add the half and half making sure to scrap the bottom of the pan and get all the flavors stud to it. Add the cinnamon and reduce the heat to low to a simmer. continue to stir until the rue is thick and reduced. Add the fresh roughly chopped sage and stir once more. Finish with salt and pepper to taste. 

Spoon the rue sauce over the chicken and serve. 

Eggs and Toast

4 free range large eggs

Arugula salad mix

4 slices sourdough bread

1 tablespoon butter 

3 tablespoon olive oil 

2 tablespoons Lemon flavored balsamic

salt and pepper 

Take the four slices of bread and with a basting brush, coat both sides of the bread with 1 tablespoon of olive oil and toast until lightly brown. In a salad bowl add the arugula and toss with the lemon balsamic and the remaining olive oil and put to the side. In a large skillet heat the butter up. add the egg and fry it until the whites have firmed up add salt and pepper to taste to the cooking egg. 

For assembly lay the toast on the plate top with salad and then add the egg on top. When you cut into the yolk the rich egg yolk will make a dressing for the salad. Delicious and easy. 

Honey Bourbon Apple Blueberry Pie

1 pie crust

3 green sour apples

1/2 cup blueberries

1/4 c Honey

1/3 cup honey bourbon

3 tablespoon corn starch

2 tablespoons butter

1/4 teaspoon salt

Pre-heat oven to 350 degrees. 

Lightly brown the pie crust in the oven. 

Core and slice the apples into 1/2 inch cubes. Rinse and dry the blueberries. Heat the skillet on medium heat and add the apples and blueberries. stir in the honey, butter and salt. 

Next after juice has started to form add the bourbon and cook for about 5 minuets and then stir in the corn starch 1 tablespoon at a time. after the corn starch is combined turn off the heat and let sit for about 5 minutes. Take the pie shell and put the filling in it. Place in oven on a cookie sheet and bake for 10 minutes or until the edges of the pie shell are golden brown. Finish with vanilla Ice cream. 

Spicy Brussel Sprouts

1 Lb. brussel sprouts

3 tablespoons Baklouti Green Chili Olive Oil

1 cup Grapes

1 tablespoon butter

salt and pepper to taste

Rinse and dry the brussel sprouts. Take the sprouts and cut them in to quarter pieces. In a large iron skillet heat the olive oil on high heat. Add the sprouts and sauté for 10-15 minutes stirring them so they evenly cook. The edges should start to brown. Take the grapes and cut them in half. Turn off the heat and add the grapes and salt and pepper and butter to the pan. Toss until the butter has melted and everything is combined. Serve

The Texas Cuban

Everyone loves a little spice in their life. Take a big bite of this Cuban and you won't want anything else.

1lb. Smoked Brisket thinly sliced
1 whole sourdough loaf
4 tablespoons mustard
1 teaspoon sriracha
1 tablespoon honey
Baklouti green chili olive oil
sandwich style dill pickles
8 slices cheddar cheese
8slices provolone cheese
3 roasted whole hatch green chilies
1 large red onion

In a small bowl. Mix together the mustard, sriracha, and the honey until combined.

Cut the sour dough loaf into 1/2 inch slices with a bread knife. Heat a large skillet on the stove top. brush each piece of the bread on both sides with the baklouti green chili olive oil. place on a flat surface. Spread the mustard mixture on one side of the bread. Place one slice of the cheddar cheese down. next add the sliced hatch chilies and the brisket. Next add the thinly sliced red onion and the pickles.  Add one slice of the provolone cheese on top of that and close the sandwich. place the sandwich in the heated skillet and brown both sides until the cheese is melted. 

Butternut Squash Soup

1 whole butternut squash
1 large shallot
2 cloves garlic
3 tablespoons honey
1 tablespoon Balsamic vinegar
1/2 C almond milk
6 tablespoosn Leccino Olive Oil
2 tablespoons Roasted Butternut Squash seed oil (any nut oil will work)
6 large leaves fresh sage
salt and pepper to taste



Pre-heat your oven to 450 degrees F.

Peel the butternut squash and cut it into 1 inch cubes, place in a large baking dish and cover with a pinch of salt and 2 tablespoons of Olive oil. Add the peeled shallot and peeled garlic cloves to the roasting dish as well. Roast for about 45 min or until a fork slides easily in and out of the pieces.

Remove from the oven and let cool for about 15 min. in a food processor add the cooked squash, 2 tablsp. roasted butternut squash seed oil, and the honey. pulse for about a minute. Then add the remaining olive oil, almond milk, chopped sage and balsamic vinegar to the mixture and chop until smooth. you may need to add additional almond milk based on the size of your butternut squash. you are looking for a consistency like a baked potato soup where you can insert a spoon and the spoon will be evenly coated. Add salt and pepper to taste.