4 quarts water
2 cinnamon sticks
8 whole cloves
5 long tamarind pods
½lb tejocotes or crab apples
6 large guavas
2 red apples
2 4” sugarcane sticks
1 cup pitted prunes
½ cup dark raisins
1 orange, sliced
1 cone piloncillo or
1 cup dark brown sugar
1 oz brandy or tequila per cup
- In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.
- Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot.
- Peel, core (where necessary) and cut in to chunks the guavas, apples, pears, sugar cane, prunes and piloncillo. Add to the pot with sliced orange.
- Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.
- Ladle into cups, making sure each cup gets some chunks of fruit.
- Brandy or tequila can be added, making it ponche con piquete (punch with a sting).
Medium white/yellow onion - diced
2/3 stick of butter
5-6 tbsp flour
2-2 1/2 cups milk
3 cans corn or spinach, artichokes etc
1/2 container Parmesan cheese
Salt and pepper
Goya/La Salteña empanada disks
- Melt butter, add onion, stir in flour, add milk slowly to keep thick.
- Add corn or other veggies
- Add cheese, salt and pepper
- Let cool
- Fill empanada disks and crimp closed
- Bake 25 minutes in a 350F oven
For artichoke/spinach empanadas add garlic salt
Shrimp & Bacon Deviled Eggs
Dozen eggs - Boiled and cooled
3 pieces bacon - cooked and cooled
2 Dozen Shrimp
1 large scoop mayonnaise
Salt and pepper
Small red onion
- Peel and cut eggs in half, separate cooked yolks, and whites.
- Mix eggs yolks with mayonnaise, a small splash of yellow mustard, generous amounts of salt and pepper, dashes of cumin and diced chives to taste.
- Fill egg whites with yolk mixture.
- Garnish with crumbled bacon, chives, and chili powder
- Prepare raw, deveined shrimp
- Rinse shrimp and set aside
- Large pot ¾ filled w/water and the following:
- Generous amounts of salt and pepper, 2 bay leaves, sliced red onion, dashes of cumin, dashes of garlic powder.
- Boil water with seasoning for 20 mins.
- Add shrimp and boil for 2 min before straining.
- Garnish eggs with shrimp, or set in the center with cocktail sauce
VEGAN RELLENOS DE PAPA
5-6 cups leftover mashed potatoes
1 cup diced white or yellow onion
4 cloves garlic, chopped
1 package Beyond Meat crumbles
1 oz can of tomato sauce
½ cup roughly chopped pimento stuffed green olives
¾ cup water
1 tsp ground cumin
1 tsp dried oregano
¼ tsp each salt and pepper
1 pinch paprika
1 pinch cayenne
Panko Bread Crumbs, flax egg or substitute regular egg and flour
Vegetable or Peanut Oil
- Heat a large-rimmed skillet over medium heat. Add oil, onion, and Beyond Meat, sauté, stirring frequently, for 3-4 minutes.
- Add the garlic and sauté another 1-2 minutes.
- Add oregano, cumin, paprika, cayenne (optional), salt and pepper, tomato sauce, water, and olives. Stir to combine and simmer (covered) for 10-15 minutes, stirring occasionally, to develop flavors.
- Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and season as needed. This is your picadillo filling.
- In your hand spread 1/3 cup cold potatoes into a ½” layer, add a spoonful of cooled picadillo mixture. Form a mashed potato ball around the filling. Roll in flax egg, flour, then breadcrumbs to fully coat, set on a baking sheet, and repeat. For best results, freeze balls for at least 1 hour, and up to 24 hours.
- Heat oil to just under smoking point in a Dutch oven - enough to submerge the balls halfway. Once browned, turn to cook other side.
- Remove and place on a paper towel to absorb extra oil.
- Cool and serve warm!
2 big spoons oil
12oz. Fideo noodle
1 onion - big chunks
1-2 tomatoes - chopped fine
1 clove garlic
1 1/2 cans tomato sauce
4 cans water
1 tbl + 1tsp salt
- Heat oil, add noodle and brown.
- Push noodle to side, add onion and brown.
- Add tomato to onion.
- Fold over fideo noodles on top for one minute.
- Add garlic, sauce and cans of water, use a fork to blend the ingredients and bring to boil.
- Cover & simmer on low for 20 minutes. After 20 minutes, add cheese in strips and let stand.
1 lb, bacon
2 green peppers
1 yellow onion
½ cup butter
14 oz can chicken stock or use bouillon
½ cup sherry
1 teaspoon sage, thyme, rosemary, oregano
1 ½ teaspoons garlic salt
½ teaspoon pepper
1 loaf whole wheat bread
- Cut bread into cubes and let stand for 2 hours.
- Cook bacon until crisp. Remove from skillet and crumble. Remove all but 2 tablespoons of fat from skillet.
- Chop peppers, onion and apples.
- Sauté peppers and onion in oil for 7 minutes.
- Core and chop apples (leave skins on).
- Add to skillet and cook for 3 - 4 minutes.
- Add butter, stock, sherry and spices. Mix well.
- Add vegetable mixture to bread cubes and mix well
- Spoon into casserole and refrigerate until baking time. Bake for 45 - 60 minutes at 350 degrees. If covered, take cover off for last 15 minutes of baking time.
1 large can of crushed red tomatoes – San Marzano recommended
2 cloves of garlic chopped (if you wanna do more this Italian certainly won’t stop you)
2 tablespoons of extra virgin olive oil or enough for you to feel that it’s right in your soul
Healthy pinch of sugar
Salt to taste
- Put the olive oil and garlic in a pot and sauté on medium heat until garlic is fragrant. Be careful not to burn it.
- Add tomatoes, sugar, and a cup or two of water. Cook on medium-low heat for 1-2 hours occasionally checking to make sure the sauce has not run dry.
- If it appears to be getting pasty add more water. You know your sauce is done when the flavors are deep and rich and full of umami. - If you’re not sure longer is always better. Tip: the sauce often splatters as it cooks so half covering your pot with a lid or splatter guard will mean less clean up later.
This is so you never buy jar sauce again.
PUMPKIN & CAULIFLOWER GRATIN
2 tbsps salted butter
1 sweet onion, thinly sliced
3 tbsps all-purpose flour
1 cup heavy cream or whole milk
1 cup pure pumpkin puree
¼ to ½ teaspoon cayenne
2½ cups shredded Gruyère cheese
Kosher salt and freshly ground pepper
1 large head cauliflower, cut into florets about 3 cups
1 tablespoon extra-virgin olive oil
12 fresh sage leaves
- In a large oven-safe skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized. Stir in the flour and cook for 30 seconds more. Slowly add the cream and pumpkin puree. Stir to combine. Increase the heat to high and bring the mixture to a boil. Cook, whisking continuously, for about 1 minute, or until thickened. Remove the pan from the heat and stir the cayenne and half of the Gruyère. Season with salt and pepper.
- Add the cauliflower to the skillet and toss to combine, being sure the cauliflower is coated in the cheese sauce. Top with the remaining Gruyère. Cover the skillet, transfer to the oven, and bake for 30 minutes in an oven preheated to 425F. Uncover and bake for 10 to 15 minutes, or until the cauliflower is tender and lightly golden on top.
- Meanwhile, in a small skillet, heat the olive oil over medium until shimmering, add the sage leaves. Cook for 30 seconds, flip, and cook for 30 seconds more, or until the sage has darkened in color but is not burned. Season with salt.
- Serve the cauliflower gratin topped with the fried sage.
2.5 lbs parsnips
6 oz plain flour
2 oz freshly grated Parmesan cheese
Salt and freshly milled black pepper
A knob of butter
- Preheat a large roasting dish with groundnut oil to cover the base in a 400F oven.
- Combine the flour, Parmesan cheese, salt and pepper.
- Peel the parsnips, quarter lengthways and then halve each length across to produce smallish chunks.
- Parboil the parsnips for 3 minutes in salted water.
- Drop the still steaming parsnips in to the flour/cheese mixture a few at a time - shaking the bowl to ensure an even coating.
- After coating, transfer to a large kitchen tray.
- Place the preheated oven dish over direct heat and add the parsnips in an even layer. Baste with the groundnut oil and butter, then place in the oven.
- After 20 minutes turn the parsnips and baste again.
- Bake for a further 15-20 minutes until crisp and golden.
SPATCHCOCKED & BRINED TURKEY
10 - 14 lb turkey
Diamond kosher salt
Fresh thyme and sage leaves
½ head celery
3 large carrots
1 large onion
- Spatchcock your turkey by removing the backbone and wishbone before cracking the breast bone and flattening the bird out. Keep the backbone, wingtips and any giblets for gravy.
- The brine ratio is pretty flexible. I mix a cup of salt with the zest of the oranges and lemons along with some sage and thyme leaves and let that sit for an hour or so. You will not use all of this!
- Pat your turkey dry and liberally sprinkle all over with the brining salt. It’s pretty messy so lay some cling film down on your surface.
- Once covered with the brining salt, dust off the excess, place the turkey in a rimmed tray and loosely cover with foil. Store in the fridge for at least one day and up to three.
- Before cooking, gently rinse off the brine, pat dry with kitchen towel and allow to come to room temperature.
- Place the turkey on a bed of chopped celery, carrot and onion. Roast in an oven preheated to 425F until the thickest part has an internal temperature of 165F. Allow to rest for 30 minutes.
- Use the roasted vegetables as a base for your gravy.
5 tbsp corn syrup
5 tbsp rum
1 lb cooking chocolate
1 pt double cream (room temp)
3 oz Amaretti biscuits, crushed finely
Cocoa Powder (for dusting)
- Sprinkle the crushed biscuits over the base of a lined 9” cake tin.
- Combine the rum, cooking chocolate and corn syrup in a bain marie. Stir and leave to cool for 5 minutes.
- In a separate bowl beat the cream until only slightly thickened. Fold half in to the chocolate mixture and then fold that mixture into the rest of the cream. When smoothly blended, spoon in to the prepared tin. Tap the tin gently to even the mixture out, cover with cling film and chill overnight.
- Just before serving run a palette knife around the edge to loosen the torte and turn out on to a serving plate.
- Dust the surface with sifted cocoa powder, slice and serve with pouring cream.
Cordero Family Bibinka
2 boxes Koda Farms Mochiko Flour
3 cups organic raw cane sugar
3 cans organic coconut milk
4 eggs or 2 mashed, medium sized overripe plantains to make Vegan
16 oz of organic unsweetened dried shredded or flaked coconut or 16 oz “Tropics” fresh shredded young coconut
7 oz sweetened shredded coconut
2 cups whole milk or any non-dairy milk, I prefer to use oat
Coconut oil for greasing
Optional: fresh banana leaves!
- Mix all dry ingredients together. In a separate bowl mix eggs, coconut milk, and milk together. Slowly pour liquid mixture into bowl of dry ingredients while mixing until batter is consistent.
- For this amount of batter you will need 1 large (4.8 QT or larger), shallow rectangular glass baking dish. You can also prepare ½ the amount of batter and bake in a glass pie dish or cast iron skillet.
- Coat the baking dish in coconut oil (this is a sticky cake!). If you have banana leaves, line leaves slightly overlapping in the baking dish and coat with coconut oil. Trim the leaves to fit the dish as necessary.
- Bake at 350F until the top/edges look toasty and slightly brown. Baking time varies between 35-55 minutes. Use the toothpick test to make sure it’s done.
- Let cool, cut into squares, and enjoy.
Pumpkin Pie Crust (Pt. 1)
¼ cup unsweetened cocoa powder
3 ½ tbsp granulated sugar
1 tsp salt
1 ¼ all purpose flour (+ more for dusting)
8 tbsp cold butter in pieces
1 large egg yolk
½ tsp apple cider vinegar
Pie Crust Dough make in advance, it keeps in the fridge for about 2 days.
- Add Cocoa powder, sugar, salt, and AP flour to a food processor. Pulse to combine.
- Add butter in batches, pulsing until the butter has incorporated. It will look like corn meal with a few pea sized pieces of butter left in it.
- In a bowl mix egg yolk, vinegar, and ¼ cup of ice water.
- Add the egg/vinegar mixture to the flour mixture in 3 additions and mix only until it has just combined. There will be some bits that don’t come quite together, but that is ok at this point.
- Lightly flour a surface and gently turn out the dough onto it.
- Very gently knead the pieces until they form a cohesive mass.
- Roll into a 1” thick disk, Wrap in cling film, chill for at least an hour.
- Roll out the pie dough to 14” and transfer to a 9” pie dish. Trim to have 1” of overhang around the pie dish. Fold the overhang under the pie crust and crimp into the dish. Place in Freezer for 15 minutes.
- Line the pie crust with parchment paper and fill with pie weights. Bake for 20 minutes in an oven preheated to 350F.
See Andrew's Pumpkin Pie Filling recipe for the next steps.
Pumpkin Pie Filling (Pt. 2)
1 pie crust (See Andrew's pie crust recipe)
All purpose flour for dusting
4 large eggs
1 15 oz can Libby’s pumpkin puree
¼ cup sour cream
2 tbsp Bourbon
1 tsp cinnamon
½ tsp salt
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground allspice
¾ cup maple syrup
1 tsp vanilla extract
1 cup heavy cream
2 tbsp granulated sugar
Do the following steps while the pie crust is in the oven.
- Whisk pumpkin puree, sour cream, bourbon, spices, and 3 eggs.
- Reduce maple syrup in a sauce pan over medium heat to remove some of the water content. Add in vanilla extract, then add the heavy cream in 3 additions, Constantly stirring.
- Slowly mix the cream mixture into the pumpkin mixture.
- Remove the pie crust from the oven, take out the pie weights and bake until the crust looks dry.
- Brush the dry crust with a beaten egg where it will touch the filling to help form a protective barrier to prevent soggy crust! Return it to the oven for about 4 minutes to set the egg wash.
- Put the pie dish on a rimmed baking sheet and pour in the filling and bake for around an hour. You’re looking for the middle to be a little bit wobbly but not liquid - cool in the oven with a wooden spoon propping the door open to prevent cracking.
- Optional: Before serving use the 2 tbsp of sugar to brulee the top.