Ingredients

1 small bell pepper finely chopped

½ small red onion finely chopped

1 small tomato chopped

1 clove garlic minced

¼ cup olive oil

3 tablespoons red wine vinegar

1 teaspoon crushed red pepper

1 teaspoon minced fresh oregano

Salt and pepper to taste

Instructions

Add the bell pepper, onion, tomato and garlic to a large bowl.

In a separate bowl, whisk together the oil and vinegar. Pour it into the first bowl and toss to coat everything.

Add the crushed red pepper, oregano and salt and pepper to your preference.

INGREDIENTS

FOR THE MEATBALLS:

1/2 pound 80/20 ground beef

1/2 pound ground pork

1/2 pound bacon, cut into a small dice

1 egg


2 cloves of garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoons ground black pepper

1/4 cup breadcrumbs

1/4 cup beef stock or water

INSTRUCTIONS

Mix all the ingredients for the meatballs together in a large bowl.

Using a 1 1/2 tablespoon scoop, portion out the meatballs and place on a baking sheet sprayed with cooking spray. Pre-heat over

to 400 degrees. Place meatballs on baking sheet tray into the oven and cooking for about 10-12 minutes or 160 degrees.

Ingredients

• 1 cup diced pineapple

• 1 cup diced Roma tomatoes

• ⅓ cup chopped cilantro or parsley

• ¼ cup minced red onion

• 4 tablespoon lime juice about 2 limes or use bottled lime juice

• ¼ teaspoon black pepper

• ⅛ teaspoon salt

Instructions

In a small bowl, mix together diced pineapple, diced tomatoes, minced onions, chopped cilantro or parsley, lime juice, salt, and pepper. Store in the fridge.

Ingredients

• 1 small apple thinly sliced

• 2 teaspoons extra virgin olive oil

• 2 tablespoons maple syrup

• 2 teaspoons fresh rosemary leaves

• sprinkle of flaky sea salt or more to taste
  

Instructions

Place all ingredients for apples in a frying pan on medium heat, turn to mix and coat apples. Use your spatula to slightly bruise the rosemary, releasing its oil, scent, and flavor. Cook apples about 3-4 minutes on each side, until apples are beginning to caramelize. Remove from heat but cover to stay warm.

Ingredients

3 shallots, chopped

6 garlic cloves, chopped

1 red bell pepper, chopped

10 Thai red bird chilis (see note 1)

2 bay leaves

⅓ cup olive oil

4 Tbsp tomato paste

1.5 Tbsp white wine vinegar

1 lemon (rind + juice)

1 Tbsp dried oregano

2 tsp smoked paprika

1.5 tsp salt

Instructions

Place all Peri Peri sauce ingredients except olive oil in a blender or food processor. Blend to a fine consistency. Add in olive oil. Blend until the oil is well incorporated and the sauce has a smooth consistency.

Ingredients

1/2 cup mayonnaise

2 tablespoons fresh lime juice (from 2 small limes)

1 large bunch fresh cilantro, trimmed, leaves and stems coarsely chopped (about 2 packed cups)

1 garlic clove, coarsely chopped

5 scallions, coarsely chopped

1/4 cup chopped fresh mint

1 tablespoon ají Amarillo (Peruvian yellow chili) paste, or 1 tablespoon seeded and coarsely chopped serrano or jalapeño chili

1/4 teaspoon kosher salt

Instructions

Place all ingredients in a blender. Process on low, gradually increasing speed, until smooth, about 1 minute. Cover and chill sauce at least 1 hour before serving. (This allows flavors to meld and mellow out.)

Ingredients

¼ cup mayonnaise

2 tablespoon honey or hot honey

1 tablespoon yellow mustard

1 tablespoon dijon mustard

1 teaspoon lemon juice

¼ teaspoon garlic powder

¼ teaspoon smoked paprika

⅛-¼ teaspoon cayenne or more

Instructions

• Combine all the ingredients in a bowl with a whisk until well combined. Store in the fridge until ready to serve.

Ingredients 

1 pound beef bacon, diced

1 medium (roughly 1/2 pound) yellow onion, chopped

2 large garlic cloves, minced

¼ cup real maple syrup

¼ cup apple cider vinegar

¼ cup dark brown sugar, packed

Salt and pepper, to taste

Instructions 

• In a medium pan, cook the bacon over medium-high heat until crispy (typically about 10-15 minutes depending on fat content).

• Use a slotted spoon to transfer bacon to a separate bowl. Drain the bacon fat out of the pan, leaving the drippings (the tiny bacon pieces in the bottom of the pan).

• Add the onion and garlic. Sauté over medium-high heat for 3 minutes until fragrant.

• Add the bacon, maple syrup, apple cider vinegar, brown sugar, salt and a generous amount of black pepper. Stir.

• Reduce heat to medium-low, and simmer, uncovered, for 50-60 minutes. Stir occasionally. Jam is ready when the mixture thickens and resembles a syrupy, chunky jam. Keep in mind that the jam will thicken more when cooled, and you want some liquid so the jam isn’t dry! Serve warm or room temperature.

Ingredients

½ cup Dijon mustard

3 tablespoon fresh or prepared horseradish

1 teaspoon brown sugar

Instructions

• Combine all the ingredients in a bowl with a whisk until well combined. Store in the fridge until ready to serve.

Ingredients

¼ cups Honey

¼ cups Balsamic Vinegar

2 whole Onions, Sliced

2 cloves Garlic, Minced

Salt and Pepper to taste

Instructions

• Add the sliced onions and olive oil to a large pot. Place over medium heat and cover with the lid. Cook undisturbed for about 15 minutes.

• Remove the lid and stir the onions gently. There will likely be a lot of liquid in the pot, which is normal! Next, add in the balsamic vinegar and honey. Stir to combine and reduce the heat to low-medium.

• Allow to simmer without a lid, stirring once every 5-10 minutes to ensure the onions are not sticking.

• Add small amounts of water at a time to help prevent sticking.

• Add salt and pepper to taste.

• Remove the jam from the heat once it has reached a dark brown color and the onions have a soft texture.

Ingredients

NEW YORK STRIP STEAK

2 (8 ounce) New York strip steaks

kosher salt to taste

freshly ground black pepper to taste

2 teaspoons beef tallow, or as needed

TERIYAKI SAUCE AND GLAZE

SAUCE

½ cup water

3 tablespoon regular soy sauce

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon grated ginger

1 teaspoon grated garlic

¼ teaspoon roasted sesame oil

SLURRY

1 tablespoon cornstarch

2 tablespoon water

Instructions

STEAK

• Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.

• Melt beef tallow in a steel pan over medium-high heat. Add the steaks and cook until they reach a firm and reddish-pink center, with an internal temperature of about 130°F for medium-rare. Sear the edges of the steaks until they are browned, about 30 seconds on each side. Once cooked, transfer the steaks to a plate and let them rest while you prepare the sauce.

TERIYAKI SAUCE AND GLAZE

• Add all sauce ingredients into the sauce pot without heat. Stir to combine.

• Turn the heat to medium-high and stir occasionally.

• In a separate bowl, mix the 1 tbspcornstarch and 2 tbsp water until fully dissolved. Set aside.

• When the sauce ingredients start to simmer, lower the heat to low. Whisk the sauce as you gradually add the slurry.

• Cook for another one minute or until the sauce thickens. Remove from the heat and let cool before serving.

Ingredients

NEW YORK STRIP STEAK

2 (8ounce) New York strip steaks

kosher salt to taste

freshly ground black pepper to taste

2 teaspoons beef tallow, or as needed

BOURBON BUTTER SAUCE

1 clove garlic, minced

3 teaspoons butter, divided

1 fluid ounce bourbon

½ cup beef broth

1/3 cup heavy cream

salt to taste

Instructions

STEAK

• Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.

• Melt beef tallow in a steel pan over medium-high heat. Add the steaks and cook until they reach a firm and reddish-pink center, with an internal temperature of about 130°F for medium-rare. Sear the edges of the steaks until they are browned, about 30 seconds on each side. Once cooked, transfer the steaks to a plate and let them rest while you prepare the sauce.

BOURBON BUTTER SAUCE

• Stir garlic into the same pan using a spoon. Add 1 teaspoon of butter and let it melt. Pour in the bourbon and heat it until it reduces to a sticky glaze, which should take about 15 seconds. Then, add the beef stock. Bring the mixture to a boil over high heat while scraping up the browned bits from the bottom of the pan to deglaze it. Cook the mixture until it reduces by half. Next, add the heavy cream and season with salt. Finally, boil the mixture until it thickens, which should take 2 to 3 minutes.

• Turn off the heat and add the remaining 2 teaspoons of butter. Swirl the butter until it melts. Spoon the warm sauce onto the serving plates and place the steaks on top.

Ingredients

THE SHRIMP

1-1 ½ pounds (extra-large shrimp, with shells)

1 teaspoon creole seasoning

¼ teaspoon salt, or to taste

SHRIMP STOCK

1-2 teaspoons butter or olive oil

1 stalk celery, roughly chopped

½ onion, roughly chopped

2-3 cloves fresh garlic, smashed and peeled

1-2 bay leaves

¼ teaspoon black peppercorns

3-4 cups water

SHRIMP BISQUE

2 tablespoons butter

Drizzle of extra virgin olive oil

2 teaspoons garlic, minced

½ cup onions chopped

¼ cup celery, diced

2 tablespoons flour

½ cup dry white wine (or replace with stock)

2 teaspoons Worcestershire sauce

1 teaspoon creole seasoning

½ teaspoon paprika

1 tablespoon tomato paste

2-2 ½ cups shrimp stock,adjust to desired thickness

1 cup heavy cream

½ teaspoon ground white pepper

Salt to taste

Instructions

THE SHRIMP

• Peel shrimp, season, and set aside, reserving the shells for the stock.

SHRIMP STOCK/BROTH

• Add 1-2 teaspoons of butter or oil to a saucepan or skillet.

• Then throw in shrimp shells, celery, onion (peel and all), garlic, bay leaf, and peppercorns.

• Sauté for about 5-7 minutes, constantly stirring, to prevent it from burning. Then add about 3-4 cups of water.

• Bring to a boil, lower heat, and let it simmer for 30 minutes.

• Remove from heat and strain using a sieve. Set aside.

SHRIMP BISQUE

• In a large, heavy saucepan, melt 2 tablespoons of butter and drizzle in a little olive oil. Add minced garlic, onions, and celery, cook over moderately high heat, occasionally stirring for about 5 minutes until vegetables are soft and beginning to get a brown color.

• Sprinkle the flour over the vegetables and frequently stir over low heat for about a minute until the mixture is smooth and the flour is fully incorporated. That helps to thicken the soup later.

• Slowly add the wine, if using, then stir in the Worcestershire, Creole seasoning and paprika. Cook for about a minute.

• Then stir in the tomato paste, followed by the prepared shrimp stock. Simmer for about 8-10 minutes.

• Add the heavy cream, white pepper, and salt to taste.

• Add to a blender and puree. Puree in batches – it helps prevents pressure from building inside. Alternatively, you may use a stick blender in the pot until smooth.

SHRIMP GARNISH

• Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the cleaned shrimp, season with Creole seasoning, and lightly sauté for about 2 minutes or until the shrimp is cooked through.

• Top individual bisques with the sautéed shrimp and serve.

Red Chimichurri, a delectable Argentinian sauce, is an absolute must-have for any culinary enthusiast. Its zesty and flavorful profile makes it an ideal accompaniment for a wide range of dishes. Moreover, its simplicity in preparation makes it a delightful addition to your kitchen repertoire.

Ingredients
1/2 cup roasted red pepper

1/3 cup flat leaf parsley (packed)

2 tablespoons cilantro (packed)

2 tablespoons red wine vinegar

2 cloves garlic1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon fine sea salt (or to taste)

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

Blackberry Maple Sauce is a versatile, sweet-and-tart topping that pairs exceptionally well with breakfast foods, desserts, and even savory dishes like roasted pork or chicken. The combination of fresh or frozen blackberries, balsamic vinegar and maple syrup creates a rich, deep flavor.

Ingredients

1 1/2 cups fresh or frozen blackberries

1/4 cup pure maple syrup

1/3 cup balsamic vinegar

1 teaspoon lemon juice

1 teaspoon fresh thyme, chopped

black pepper to taste