2 Lb Peppered Ribeye
2 Lb piece of centre cut Ribeye
1/2 Tbsp Kosher Salt
1/2 Tbsp freshly cracked Black Peppercorns
1/2 Tbsp freshly cracked dried Green Peppercorns
2 large cloves of peeled and smashed fresh Garlic
2 Tbsp cold Unsalted Butter
3 sprigs of fresh Thyme
Preheat oven to 400 degrees Fahrenheit.
Bring the steak to room temperature. Place steak flat side up on a plate, using the palm of your hand press the steak gently on the flat side till it spreads out but is still intact and not splitting.
Preheat a cast iron skillet or oven ready pan, large enough to hold the steak, to medium high heat.
Season steak with salt, then both peppercorns until the steak is evenly seasoned on both sides. Place the steak in the centre of the cast iron skillet and gently press down so that the steak is evenly spread in the skillet. Let it cook on one side undisturbed for 5 minutes or until the steak is well seared on one side. Flip the steak and add the butter, thyme and garlic cloves on top of the steak. Transfer the entire skillet with the steak in the oven and cook for 25 minutes, halfway through baste the surface of the meat with the natural pan juices. Flip the steak in the pan once again and baste with the pan juices again. Now place the thyme and garlic around the edges of the steak so that they are sitting in the pan juices, return to the oven and allow to cook another 10 minutes or till medium doneness.
Remove pan from the oven and immediately transfer the steak to a cutting board and cover loosely with foil and rest meat for 10 minutes before plating. Reserve the pan juices and crispy garlic until ready to plate the dish.
While steak is resting move onto the seared Foie Gras.
Seared Foie Gras
1/2 Lb cleaned and deveined Grade A Foie Gras
Kosher salt for seasoning
Freshly cracked Black Peppercorns for seasoning
Slice Foie Gras into 1” thick slices and place in the fridge covered with plastic until just before cooking. Make sure Foie Gras is fridge cold until the last moment before cooking.
Preheat a 12” skillet to medium high heat. Prepare a drying station for the finished foie by placing 4 layers of paper towel on a cutting board.
Remove cold sliced foie from fridge and season with salt and pepper. Place in the centre of the preheated pan till it is seared on one side. Using an offset spatula, quickly flip and repeat till seared. It will be smoky and the foie will shrink from rendering its fat.
Immediately remove the seared foie from the pan with an offset spatula and transfer only the foie onto the paper towel drying station.
Reserve the rendered fat in the pan and allow to cool fully. Once fully cooled, this rendered fat can be strained and stored in an airtight container in the fridge for all kinds of things like the most incredible scrambled eggs you have ever eaten, or for finishing soups with; this stuff is liquid gold.
Once steak is rested place the steak on a service platter, spoon the pan juices over the steak. Place the seared foie gras on top of the steak and finish by placing the now crispy garlic from the steak pan over the foie gras and serve immediately.
Serve with Sparkling Rose of choice.
2 lbs trimmed Skirt Steak
2 Tbsp Kosher Salt
1/2 Tsp Paprika
1/2 Tsp ground Cumin
1/2 Tsp ground Coriander
2 Tsp ground Black Peppercorns
2 Tbsp Olive Oil
1 1/2 C sliced White Onion
1 1/2 C sliced One Sweet Peppers
1/2 Tsp grated Garlic
8 x 8” Flour Tortillas
1 C finely shredded Cabbage
1/2 C Cotija or Queso Fresca Cheese
Fresh Cilantro for garnish
8 Lime wedges
Make sure Steak is trimmed to remove silverskin and excess surface fat.
Heat your grill to medium high heat. While heating grill, season both sides of the streak with kosher salt. Combine paprika, cumin, coriander and black pepper in a bowl and mix well. Season all the steak with the spice mix on all sides. Place meat on grill and cook to desired doneness. Remove and allow to rest, tented with foil. Once meat is rested, slice and keep warm.
Heat a cast iron pan large enough for the peppers and onions to medium high heat. Once heated, add olive oil and peppers. Cook for a couple minutes to allow the peppers to just start browning, then add onions and grated garlic. Toss the contents of the pan and cook till the onions soften without burning the garlic. Season with salt and pepper to taste. Set aside.
To assemble Tacos, warm up tortilla on the grill quickly. Place a strip of cabbage on the tortilla, followed by some steak, sautéed peppers, cheese, cilantro and lime wedge. Before eating make sure to drizzle with fresh lime juice. I dare you to only eat 2.
3 Lbs Russet Potatoes (roughly 4 Potatoes)
1 lemon cut in half
1 1/2 C All Purpose Flour
2 Tsp Kosher Salt
1 large Egg
2 Tbsp Unsalted Butter
2 Tbsp Extra Virgin Olive Oil
1/2 C roughly chopped Fresh Sage leaves
3/4 C freshly grated Parmesan
1/8 Tsp dried Chili Flakes
Cracked Black Peppercorns for garnishing
Large Crystal Sea Salt for garnishing (optional)
Peel and quarter the potatoes and place in a pot large enough to cover with tap water completely. Bring to the boil then reduce to a simmer. Simmer the potatoes until the potatoes are completely cooked, approximately 30 minutes. Gently remove the potatoes and place them on a tray to cool and dry out a bit, till they are cool enough to handle but still warm. You may cover the potatoes with a tea towel to keep warm.
Cut a lemon in half and prepare to grill it. Place the lemon flat side down on a grill pan or skillet on medium high heat. Don’t move or touch it, let it grill until the lemon is blackened and softened. This will take roughly 12 minutes. Once grilled, set aside and let cool. You will get to play with this later.
Take your egg and beat with a fork or whisk in a small bowl. Set aside.
Place flour and salt in a separate large bowl and mix till combined.
Once potatoes are still warm but cool enough to handle, use a ricer to squeeze them into a clean, dry medium sized bowl. If you don’t have a ricer, then use a potato masher but make sure you don’t mash them more than necessary as the gnocchi will turn out gummy; a ricer is preferred. Add beaten egg to the riced potatoes and combine with your hands till it is evenly combined. Again, work as little as possible to prevent a gummy gnocchi.
Add potato and egg mixture to the flour salt bowl, and once again combine by hand till you have a fairly smooth dough that is tinted evenly yellow from the egg being well combined. Cover this bowl with a plate to make sure it doesn’t air out while it rests. You can also use plastic wrap Rest for 10 minutes.
Prepare a large tray with a light dusting of flour and set aside.
Once dough has rested for 10 minutes cut into roughly 6 equal sized pieces.
Flour a clean work surface generously and roll out the 1/6th portioned pieces of dough, one at a time, to a long even dowel roughly the thickness of your thumb. Using a paring knife, cut the dowel into pieces that are roughly one knuckle in size. Press the tip of your finger into each piece leaving a dimple in each piece. Once done, transfer to the dusted tray in a single layer and keep separate so that they don’t pile up. Repeat until all of your dough is complete.
Bring a large pot of water to the boil and season with salt. Gently grab gnocchi (they are delicate) and transfer the gnocchi to the boiling water and cook till they float, roughly 1 minute max. Remove the cooked gnocchi from the pot with a slotted spoon and place the drained gnocchi onto a clean dry tray.
Now this step you will want to do in small batches to avoid crowding the pan, if you do so they will clump together and that’s not good. Bring a large nonstick pan to medium high heat. Add butter and olive oil to the pan. Once butter is sizzling add fresh chopped sage. The sage will sizzle immediately, add enough of the gnocchi to the pan ensuring that the pan is not crowded and it sits in a single layer, no clumping. Allow the gnocchi to brown, toss the pan gently to brown the other side. This should take all of 5 mins total.
Transfer the contents of the pan to a platter and grate fresh parmesan over the the whole platter. Sprinkle the red chili flakes over the whole platter and also freshly cracked black peppercorns. Finish with a drizzle of the charred grilled lemon and large crystal sea salt.
Try not to eat the whole recipe and share, if you can resist.
340 g of 31 – 40 sized Shrimp (deveined, skin on, tails on)
2 Tbsp Extra Virgin Olive Oil
2 1/2 Tbsp chopped Garlic
3/4 Tsp Smoked Paprika
1/8 Tsp freshly cracked Black Peppercorns
2 Tsp Lemon juice
1 C loosely packed fresh Basil leaves
large crystal Sea Salt for finishing
If shrimp is frozen make sure they are fully thawed and drained before staring the recipe.
Place a cast iron or oven safe pan in a cold oven and heat to 400 degrees Fahrenheit. You can also use a tray if you intend to transfer the finished dish to a serving platter after cooking. I use an oven safe pan so the dish stays hot for a longer time once served and so there is one less dish to wash later on.
Mix shrimp, oil, garlic, paprika, and black pepper in a bowl and mix well.
Once oven and pan are hot, place the shrimp on the hot pan in a single layer so each shrimp is touching the hot surface of the pan. Do not crowd the pan or stack any shrimp. Close the oven door and let the shrimp cook for 5 minutes.
Using a clean dry rag, remove the hot pan from the oven and transfer to a trivet on the table. Drizzle the lemon juice over the whole pan of cooked shrimp. Spread the basil all over the shrimp and season liberally with sea salt.
Serve hot with the sides of your choice.
- (5 1/2 – 6 lb) Whole Turkey Breast, skin on, boneless
- Turkey Brine, recipe below
- 3 Tbsp Olive Oil
- Maldon Salt & Freshly Ground Black Peppercorn to taste
Place turkey breast in the room temperature brine and refrigerate, covered overnight (about 8-12 hours is ideal).
Preheat oven to 350°F.
Have a large baking sheet or roasting pan ready with a rack. Remove turkey from brine (discarding brine) and place breast skin side up on the rack. Pat turkey dry with paper towel. Coat skin evenly with olive oil and season skin with salt and pepper.
Roast until turkey is golden brown and thermometer reads 160°F in the thickest part of the breast, about 1 hour and 20 mins. (Check earlier if yours is on the smaller side). Let turkey rest at least 20 mins, lightly tented with foil, before slicing.
Slice and serve warm with Spiced Cranberry Ginger Sauce.
- 8 C Water
- 1/2 C Kosher Salt
- 1/2 C Brown Sugar
- 3 Bay Leaves
- 2 Thyme Sprigs
- 1/2 Tsp Whole Black Peppercorn
- 1/2 Tsp Whole Fennel Seeds
- 1/4 Tsp Whole Allspice
- 5 Whole Cloves
- 3 large Garlic Cloves
- 1 Lemon, halved
- 4 C Ice
In a large pot, combine all ingredients except for ice. Bring to a boil to allow flavours to steep and salt/sugar to dissolve. Remove from heat and add ice to help cool mixture down. Let brine come to room temperature. (Can be made ahead of time.)
- 1 C Masa Arepa (Pre Cooked Dehydrated Fine Ground Corn)
- 1 1/2 Tsp Kosher Salt
- 1 1/4 C Water
- 2 Tbsp Vegetable Oil
Combine corn flour and salt in a clean stainless bowl, add water and mix till well combined then cover with a
plate. Let dough rest for 20 minutes to allow the water to absorb. Split the dough into 4 equal sized balls
and form each into a hockey puck shape. Have a small bowl of water nearby to help form the pucks, using
the water to smooth any cracks as you go. Let rest another couple minutes to let the surface moisture
Preheat oven to 425 degrees Fahrenheit. Preheat a large cast iron pan to medium heat.
Rub both of the flat sides of each formed arepa dough with vegetable oil and place in preheated pan, making
sure to gently press down on each arepa in the pan. Let the arepa cook till medium brown then flip and
repeat, each side should take approximately 5 minutes. Once both sides are browned, place in the oven for
15 minutes to fully cook.
Remove from the oven and allow to cool enough to handle. Using a sharp knife, cut the arepa in half
horizontally. Fill the arepa with your favourite fillings, there a few ideas below to get you started.
Arepa Bar Filling Ideas
Folded Omelette with herbs
Your favourite cheese
Chicken or Tuna Salad
Your favorite Jam
Grilled / Braised Meats
Chopped Hard Boiled Eggs
- 4 Porterhouse Pork Chops, 1” thick
Brine & Dry Rub
- 1/2 C Kosher Salt
- 4 C Water
- 1 Bay Leaf
- 2 fresh Garlic Cloves
- 1 fresh Lime, peeled and juiced
- 1 Tbsp Green Peppercorns, divided
- 1 Tbsp Black Peppercorns, divided
- 1 Tbsp White Peppercorns, divided
- 1 Tbsp Brown Mustard Seed
- 1 Tbsp Yellow Mustard Seed
- 1 Tbsp Maple Sugar
Fire Roasted Salsa / Yields 2 Cups
- 10 Campari Tomatoes
- 4 Kaboom Black Jalapeño Peppers, stems trimmed
- 2 Sweet Twister Peppers, stems trimmed
- 10 Shishito Peppers, stems trimmed
- 1/4 C Vegetable Oil
- 4 Limes, cut in half width-wise
- 1/4 C Extra Virgin Olive Oil
- 4 fresh Garlic Cloves
- 1/2 C fresh Cilantro
- 2 Tsp Kosher Salt
- flaked Sea Salt for finishing
Prepare brine. Bring water to a boil. Add salt and stir until dissolved. Add bay leaf, 1 teaspoon each type of peppercorns and 2 garlic cloves, lightly crushed. Add the lime juice and peel. Stir well and remove from heat. Set aside and cool to room temperature.
In a container large enough to fit the meat, place all 4 pork chops in and pour the brine over making sure the meat is completely submerged. Cover with a tight fitting lid and refrigerate for 2 hrs.
To make the dry rub, you can use a spice grinder or a mortar and pestle to crush remaining peppercorns, both types of mustard seed and maple sugar. Set aside.
While meat is brining, preheat grill to high heat. Lightly toss all vegetables in vegetable oil and grill until charred but still firm enough to hold their shape. Remove from heat and set aside.
Grill limes, cut side down for about a minute then remove from heat. Reserve 4 halves to use as garnish.
Place all charred vegetables in a food processor, juice from half the grilled limes and pulse to a chunky salsa consistency. Add olive oil, fresh garlic and fresh cilantro. Pulse a few more times to puree garlic and chop herb. Transfer salsa to a bowl and season with salt and pepper to taste. Set aside at room temperature until ready to use.
After 2 hours in the fridge, remove pork chops from brine and pat dry. Season well with dry rub and grill on medium heat for about 5-7 minutes on each side, depending on thickness, until internal temperature reaches 145°F. Remove from grill. Let meat stand for 5 minutes.
Finish with flaked sea salt, serve with a side of fire roasted salsa and garnish with cilantro leaves and half a grilled lime.
1 1/2 Tbsp Kosher Salt
1 Tbsp freshly ground Black Peppercorns
2 Tsp Onion Powder
2 Tsp Garlic Powder
2 Tsp Sweet Paprika
2 Tsp Vegetable Oil
1 full rack Pork Side Ribs (about 3.5 lbs/1.5 kg), about 1 1/2″ thick
6 C Wood Smoking Chips (Applewood or Hickory recommended)
In a small bowl, combine salt, pepper, onion and garlic powder, and sweet paprika.
Trim any bits of gristle or hanging fat from the ribs. Pat dry with a paper towel. Lightly
coat ribs all over with vegetable oil. Evenly coat ribs all over with spice rub, patting
down firmly to adhere spices to every nook and cranny. Let ribs stand, covered, while
you prepare the bbq.
Soak 2 cups of the wood chips in water for at least 15 minutes. Using heavy duty
aluminum foil, create a large flat pouch and fill with the soaked (and drained) wood chips
and dry chips. Seal the edges and poke a few holes on both sides of your smoking pouch.
Heat your gas bbq to high heat on one side. Place the smoking pouch on the lit side of
the bbq, directly on the grill. Cover and wait until you see smoke coming out of the grill.
Turn heat down to medium low; open the cover and quickly place the ribs on the grate
over the burner not in use. Cook using this indirect heat method, maintaining a
temperature of 250º F for a total cook time of about 4 – 4 3/4 hours, depending on the
weight and thickness of the ribs. (Try not to open the lid too often to peek, as you’ll let
excess heat and smoke escape – if this happens, you may need to turn up the lit burner to
medium for a few minutes to bring the temperature back up.) When ribs are just about
done, turn the lit burner up to medium high heat for 30 mins, helping the outer surface of
the ribs form a nice rich crust. Ribs are done when they are dark brown, tender but with
still a bit of give, and meat starts to shrink slightly away from the bones.
Let ribs rest at least 10 minutes before slicing. Serve warm with a side of Citrus Mojo
Citrus Mojo Sauce
1/2 C Olive Oil
1/4 C finely chopped Garlic (about 10-12 cloves)
1 Tsp ground Cumin
2 Tbsp chopped fresh Oregano
1/2 C freshly squeezed Orange Juice
1/2 C freshly squeezed Lime Juice
1 Tsp Kosher Salt
In a small pot, combine olive oil, chopped garlic, cumin and 1 tbsp chopped oregano.
Bring up to a low sizzle over medium heat, stirring, for about 2-3 minutes, just until
garlic is softened slightly. Take your now aromatic oil off the heat and let cool down to
room temperature. Stir in fresh juices, reserved 1 tbsp chopped oregano and season with
salt. Set aside until ready to use.
Spiced Roasted Beef Ribs
- 4 x bone in Chuck Short Ribs, 5 lb. total
- 4 Tsp Kosher Salt
- 3 Tbsp freshly ground Black Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Smoked Paprika
- 2 Tsp Brown Sugar
- 1 Tsp Dry Mustard
- 1/4 Tsp Cayenne Pepper
Rub ribs evenly with kosher salt. Let stand for at least 20 minutes, and up to 24 hours, refrigerated.
Preheat oven to 300°F.
Combine remaining ingredients in a small bowl, mixing well. Coat ribs evenly with all of dry rub, rubbing in
well. Place ribs, bone side down, on foil lined sheet tray and roast in centre rack of oven for 2 hours.
After 2 hours, carefully wrap each rib in heavy duty aluminum foil (or two layers of regular aluminum foil),
and return to oven on sheet tray, bone side down. Roast for another 2 ó hours or until bone pulls away from
meat with very little effort.
After 2 ó hours, remove ribs from oven, open foil packages, and let rest on sheet tray for at least 30 minutes
Slice ribs into individual bones and serve.