Beef Rendang

Ingredients:
1 teaspoon tumeric
1 teaspoon salt
1 teaspoon ground chili pepper (or less if you do not like spicy dishes)
1/2 teaspoon ground coriander seed
4 cloves garlic
4 large shallots
2 inches ginger root
1 tablespoon vegetable, palm, or coconut oil
30 ounces beef shank or stew meat (or any other tough lean cut such as chuck, round chuck, rump roast etc.) The beef should be cut into 2 inch squares.
2 inches galanga root (cut into thin slices)
4 kaffir lime leaves
2 stalks lemongrass
1 tablespoon palm sugar
2 12 ounce cans of coconut milk.

Directions:
In a food processor combine tumeric, salt, chili, coriander, garlic, shallots, ginger and oil. Mix the rendang mixture in the food processor until smooth and there are no chunks. In a large non-stick pot sautee the rendang paste on a medium heat. Remove rendang paste and put in a seperate bowl. In the pot add a tablespoon of vegetable oil and over a high heat brown the beef. Once the beef is browned, add the rendang paste and coat the beef evenly. Reduce the heat to a low simmer and add in galanga, kaffir lime leaves, lemon grass, palm sugar, and coconut milk. The rendang will be a yellowish color once everything is mixed in.

Allow the rendang to simmer on a low heat uncovered for 4 to 6 hours stirring every 30 minutes. The rendang will begin to turn a brownish color and thicken. The mixture should reduce by about half as the water evaporates. When ready, the beef will be tender and the rendang will be thick (with the coconut oil collecting on the top).

Serve over rice or roti prata (as seen in the picture).

Thai Mango Salad

Ingredients:
1 mango
1 red bell pepper
1 yellow bell pepper
1 large shallot
about 1 cup fresh coriander
about 10 leaves of fresh thai basil
1/4 cup soy sauce
2 limes (juiced)
2 tablespoons sweet chilli sauce

Directions:
Slice the bell peppers and mango into thin strips about 1/4 inch wide by 1-2 inches long. Add bell peppers and mango to a medium sized bowl. Finely chop the shallot and add to bell peppers and mango. Take a bunch of fresh coriander and very coarsely chop (do not remove leaves from stems). Add about a cup the fresh coriander to the mixture. Coarsely chop thai basil leaves and add to the mixture. Mix the bell peppers, mango and herbs.

In a separate bowl combine and mix well the soy sauce, lime juice and sweet chilli sauce. immediately before serving add the sauce to the bell pepper, mango and herb mixture and combine well so that all bell peppers, mango and herbs are well coated.

Hummus

Ingredients:
2 12oz cans cooked chick peas (drained)
3 tablespoons water
2 cloves garlic (finely minced or pressed)
2 table spoons lemon juice
2 tablespoons tahini
1 tablespoon olive oil
1/2 teaspoon salt

Directions:
Add ingredients together in a food processor and mix well until mixture is smooth. Put in a bowl and add about 1 tablespoon of olive oil in the center and sprinkle with paprika. Serve with pita bread.

Black Seasame Sponge Cake

Ingredients:
4 tablespoons black sesame seed milled to a coarse grain (consistency of sea salt)
1 tablespoon sesame oil
4 egg whites
3 egg yolks
1 cup white flour
1/2 cup white granulated sugar

Directions:
In a medium mixing bowl, combine the milled black sesame seeds with the sesame oil. Mix in the egg whites egg yolks, sugar and flour until the dough is smooth. Pour the dough in a gourmet whip canister and charge with 4 N2O charges shaking after each charge. Let the dough rest in the fridge for at least 3 hours.

Spray either mug, paper cup or silicon muffin cups with non-stick cooking spray (not required for silicon muffin cups). Using the gourmet whip canister fill about 1/3 to 1/2 of the mug, paper cup or silicon muffin cups with the black sesame foam. Place 2-3 cups in a microwave for 40 seconds to 1 minute on high.

Remove the cup from the microwave and allow to cool. Remove from cup and serve. I served with a matcha green tea, powdered sugar and cream cheese frosting.

Foie Gras and Fig Confiture

Ingredients:
Toasted bread (thinly sliced)
foie gras
fig jam or jelly

Directions:
Spread a thin layer of foie gras onto a slice of toasted bread. Add about a teaspoon of fig jam on top of the foie gras. Ready to serve.

Salmon Tartare

Ingredients:
2 cups salmon filet coarsely chopped
1 cup smoked salmon
2 tablespoons chopped dill
1 tablespoon lime juice
2 tablespoons chopped shallot

Directions:
Combine all ingredients and mix well. All the mixture to chill before serving. Serve with toasted sliced baguette.

Tzatziki

Ingredients:
1 cup Greek yogurt (whole milk)
1 cucumber (seeded, cut in half and sliced finely)
2 cloves garlic (pressed or finely minced)
1 teaspoon lemon zest
1 tablespoon lemon juice
2 table spoons chopped dill
salt and pepper

Directions:
In a medium bowl combine and mix well all ingredients. Allow the mixture to chill before serving.

Creamy Dates

Ingredients:
12-24 dried and pitted dates
1 package of cream cheese
2 tablespoons of granulated sugar

Directions:
Split the dates half-way without cutting through the date. Spread about 1/2 tablespoon in the middle of each date and close the date.

When cream cheese has been added to all the dates, sprinkle granulated sugar over the dates and serve.

Smoked Salmon with Avocado Mousse and Mango Salsa

Ingredients:
Smoked Salmon
1 avocado
1 lime
3/4 cup heavy whipping cream
2 tomatoes
1 mango
cilantro (coriander)
1 small yellow onion
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon onion salt

Directions:
Scoop out the fruit of the avocado and in a small mixing bowl smash (using a fork). The avocado should be relatively smooth. In a separate mixing bowl whip the cream until relatively firm, but not completely. Add avocado and the juice from half a lime to the cream and whip until smooth. Place avocado mousse in refrigerator for at least 30 minutes to chill.

In a separate mixing bowl combine chopped tomatoes, mango, cilantro, and yellow onion. Add to the salsa the garlic salt, chili, onion salt and pepper (to taste).

On a plate lay down smoked salmon. Add the avocado mousse on top on the salmon. Top with mango salsa. Add chili as garnishment.

Spicy Shrimp Tostada

Ingredients:
20 medium sized shrimp (uncooked but thawed)
1/2 cup yellow onion (chopped and sautee)
1 package taco seasoning
1 tablespoon corn starch
8 oz sweet corn
12 oz red bean
12 oz black beans
1 tablespoon vinegar
1/2 teaspoon chili powder
1/2 teaspoon onion salt
1/2 teaspoon garlic salt

Optional:
Salsa
Sour Cream
Cheddar Cheese
Lettuce

Directions:
In a large pan sautee yellow onion in butter or vegetable oil (1 teaspoon). Once the onion is golden brown, add in shrimp and cook on a medium head until pink, about 8 minutes (do not over cook as shrimp will become chewy). Remove shrimp and onion from hear and add in taco seasoning, mix well. Remove shrimp, but leave liquid and taco seasoning in pan. Thicken liquid and taco seasoning with cornstarch (thickening with cornstarch). Once thickened, add to the top of the shrimp and onion and let sit for a few minutes.

In a seperate mixing bowl combine corn, red beans, black beans, vinegar, chili powder, onion salt, garlic salt and pepper. Mix well.

On a cruchy corn tortilla add the bean salad mixture. Top with shrimp mixture. If desired, add lettuce, sour cream, salsa, and cheese to the top.

Southern Biscuits

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup butter (cold) (or shortening)
3/4 cup milk or buttermilk






Directions:
Mix flour, baking powder, sugar, and salt. Cut in butter until the mixture resembles crumbs. Stir in milk just until combined, make certain not to over work the mixture, it should be a bit lumpy and not completely mixed.

Turn onto floured surface and roll (or use finger tips) into 3/4 inch thickness. Cut in circles using a cookie cutter (or cup works fine also). Place evenly on a greased baking sheet or glass dish.

Bake at 425 farenheit for 10-12 minutes or until golden brown on top. Serve hot with butter and honey.

Apple and Gorgonzola Pizza

Ingredients:
1 prepared pizza crust (pre-made or homemade)
2 tablespoons pizza sauce
1 golden delicious apple (peeled and chopped roughly)
1/2 cup of gorgonzola cheese (crumbled or in block)
6 dates (pitted) chopped
arugula






Directions:
Roll pizza dough and evenly spread pizza sauce. The pizza sauce should be a very thin layer with the dough still visible.

Spread clumps of gorgonzola, apples and dates around the dough. Cook pizza until the pizza crust is finished.

Serve hot and top with arugula.

Creamy Peach Cooler

Ingredients:
1 peach sliced into thin pieces
5 cups peach nectar
3 cups whole milk
1 cup cream (or half/half)
1 vanilla bean (or 1 teaspoon vanilla extract)













Directions:
Combine ingredients in a large serving pitcher and mix well. Allow the drink to chill for 2-3 hours and serve cold (do not add ice as this will dilute the flavors).

Green Tea Cupcakes

Ingredients:
1/2 cup butter
1/4 cup vegetable oil
3/4 cup white sugar
3 eggs
1 1/2 cups all purpose flour
1 teaspoon vanilla
2 teaspoons baking powder
1/2 cup creme (or half/half)
2 teaspoons matcha green tea powder



Directions:
Preheat oven to 350 farenheit (175 celcius).

Cream together butter (softened), vegetable oil, sugar and eggs. Mix in flour, vanilla, and baking powder. Mix in creme and matcha green tea powder.

Fill paper cup cake cups (or greased cup cake tin) 3/4 of the way full until mix is gone (should make about a dozen). Place in oven to cook about 20 minutes.

Serve warm or cold (photographed with black sesame ice cream).

Watermelon Lime Refresca

Ingredients:
3 cups seedless watermelon
2 limes
2 tablespoons lime juice
1/2 cup white sugar
1/2 teaspoon salt
1 liter (1.5 quarts) sparkling water












Directions:
Place watermelon in a food processor and puree. Using a strainer, strain the watermelon juice into a pitcher that is large enough to hold about 1.5 liters. The pulp can be thrown out.

Cut limes into 1/6 wedges and add to the watermelon juice. Add sugar, salt and lime juice and stir well until mixed. Gently pour in sparkling water and mix well with watermelon/lime mixture.

Serve immediately over ice.

Carmelized Carrots and Zucchini

Ingredients:
4 Carrots
1 medium Zucchini
1 tablespoon brown sugar (or cane sugar)
1 tablespoon butter (or margarine)








Directions:
Cut, wash and peel the carrots. Cut the carrots in half and then slice diagonal. Your slices should be relatively thin so that the carrots cut quickly.

Wash the zucchini. Cut the zucchini in half and the slice diagonal. Your slices should be relatively thin so the zucchini cooks quickly.

Heat a pan on a medium high heat and place butter to melt. Once the butter is melted and the pan is hot, place the carrots in the pan and saute them for 3 minutes. Add in the zucchini and saute with the carrots for another 3 minutes.

When the zucchini and carrots begin to get the nice brown edges from the saute add in the sugar and mix well. Cook for another 3-5 minutes while the sugar carmelizes.

Serve hot.

Rhubarb and Rasberry Confit Parfait

Ingredients:
1 cup (approx. 130 grams) chopped Rhubarb
1 cup (approx. 130 grams) Raspberries
3 tablespoons (50 ml) white sugar
3/4 (175 ml) cup water
creme patissiere, custard or vanilla pudding







Directions:
Chop rhubarb and place in a sauce pan with water and sugar. Make a rhubarb reduction by boiling the mixture over high heat until the majority of the water is evaporated. Reduce the heat and stir frequently as the remaining water evaporates. The mixture should be the same consistency as a pancake batter. Remove from heat.

Smash the raspberries with a fork until they are the same consistency as the rhubarb reduction. Mix the raspberries and rhubarb together and let cool.

Prepare creme patissiere, custard or vanilla pudding according to the directions.

In a dessert cup add a layer of cream, custard or pudding. Then add a generous spoonful of the rhubarb/raspberry confit on top of the cream, custard, or pudding. Spread evenly and then add another layer of creme, custard, or pudding.

Chill in the refrigerator for an hour. Serve with fresh fruit on top.

Roasted Roma Tomatoes

Ingredients:
4-6 Roma Tomatoes
Olive Oil
Balsamic Vinegar
Thyme
Basil







Directions:
Preheat oven to 300 degrees farenheit (150 celcius). Cut Roma tomatoes in half length wise and organize them with the flat side up into an oven safe glass dish. Add a dash of salt and pepper to the tomatoes. Lightly sprinkle the tomatoes with olive oil and balsamic vinegar. Roughly chop the thyme and basil leaves and place on top of tomatoes. Place dish in oven and allow tomatoes to roast 2 hours (no need to stir or turn the tomatoes).

Remove after about 2 hours and serve warm.

Virgin Sangria

Ingredients:
1 quart (1 liter) natural red grape juice (no sugar added)
1 cup (250 ml) natural unfiltered apple juice (no sugar added)
1 cup (250 ml) carbonated water
1 teaspoon lemon juice (5 ml)
6 strawberries
1 orange (blood orange preferred)
1 cinnamon stick
2-3 cardamom pods












Directions:
Combine grape juice, apple juice, lemon juice and carbonated water and mix well. Cut strawberries in half and add to juice mixture. Slice orange and add slices to juice. Add whole cinnamon and cardamom to juice. Mix well and let the juice sit for 5-8 hours with the fruits and spices.

Remove spices and serve over ice.

Roasted Aubergine Crisps with Goat Cheese and Honey

Ingredients:
1 medium sized Aubergine (Eggplant)
Goat Cheese
Olive Oil
Balsamic Vinegar
Honey







Directions:
Slice aubergine in 1/2 inch (1 centimeter) slices. Sprinkle aubergine slices with corse sea salt and let them sit for a hour. This process will help draw out the water so that the aubergine are crispy after baking. After an hour wash the aubergine thoroughly to remove all the salt and pat dry. Place aubergine on oven safe glass pan add pepper then brush lightly with olive oil.

Place into a preheated over at 375 farenheit (200 celcius) for 30 minutes. Then remove and flip the aubergine and place back in preheated oven for another 30 minutes.

Once the aubergine have cooked for an hour, remove from over and place about a table spoon of goat cheese on each aubergine slice and spread evenly. Drizzle the goat cheese on each aubergine with about a 1/2 teaspoon honey. Place in oven for 10-15 minutes or un
til the goat cheese is turning golden on top.

Remove from oven and sprinkle lightly with balsamic vinegar prior to eating (I suggest using a fig or other fruit infused balsamic).