- 6 oz smoked salmon, torn into pieces - 6 cups baby spinach - 1/4 red onion, thinly sliced - 2 tbsp capers, rinsed - 1 ripe avocado, sliced (optional) - 3 tbsp olive oil - 1 tbsp lemon juice - 1 tsp chopped fresh dill (or 1/2 tsp dried) - Salt and pepper
1. Whisk olive oil, lemon juice, dill, salt and pepper to make a dressing. 2. Place baby spinach in a bowl or platter, add red onion, capers and avocado slices. 3. Drape smoked salmon pieces over the greens. 4. Drizzle dressing over the salad just before serving and toss gently or serve arranged.
- 8 cups romaine or mixed salad greens - 2 salmon fillets, grilled or roasted and flaked - 4 slices bacon, cooked and crumbled - 2 ripe avocados, diced - 2 tomatoes, chopped - 3 hard‑boiled eggs, chopped - 1/2 cup crumbled blue cheese or Roquefort - 3 tbsp red wine vinegar - 6 tbsp olive oil - Salt and pepper
1. Whisk olive oil and red wine vinegar with salt and pepper to make a simple vinaigrette. 2. Arrange greens on a large platter in sections for bacon, avocado, tomato, eggs and blue cheese. 3. Place flaked salmon in the center or in its own section. 4. Drizzle vinaigrette over the salad, toss portions as served or present assembled and let diners combine on their plates.
- 6 large poblano chiles - 12 oz queso Oaxaca or queso Chihuahua, torn into sticks - 3 large eggs, separated - 1/2 cup all-purpose flour (plus extra for dusting) - Vegetable oil for frying - 4 ripe tomatoes - 1/4 white onion - 1 garlic clove - Salt and freshly ground black pepper - 1 tsp vegetable or chicken stock (optional)
1. Roast poblanos over a gas flame or under a broiler until charred all over; place in a bowl, cover with plastic for 10 minutes, then peel, make a lengthwise slit and remove seeds carefully. 2. Stuff each chile with cheese strips, keeping opening closed; dust lightly with flour. 3. Prepare salsa: boil or roast tomatoes, then blend with onion, garlic, salt and stock if using; simmer 8–10 minutes and keep warm. 4. Beat egg whites to stiff peaks, then beat yolks lightly and fold into whites gently to form batter. 5. Heat oil in a skillet to medium-high (about 350°F / 175°C). Dip each floured chile into batter to coat fully. 6. Fry chiles 2–3 minutes per side until golden-brown; drain on paper towels. 7. Serve chiles topped or surrounded by warm tomato sauce.
- 6 poblano chiles - 1 lb ground beef - 1 small onion, finely chopped - 2 garlic cloves, minced - 2 medium tomatoes, chopped (or 1 cup crushed tomato) - 1/4 cup raisins (soaked if dry) - 1/4 cup chopped almonds or pecans (optional) - 1/2 tsp ground cinnamon - 1/2 tsp ground cumin - 3 eggs, separated - 1/2 cup flour - Vegetable oil for frying - Salt and pepper
1. Roast, peel and seed poblanos; make a slit and set aside. 2. In a skillet, sauté onion and garlic until translucent; add ground beef and cook until browned. Stir in tomatoes, raisins, nuts, cinnamon, cumin, salt and pepper; simmer 8–10 minutes until thickened and drain excess fat. Cool slightly. 3. Stuff each chile with picadillo; dust with flour. 4. Whip egg whites to stiff peaks, fold in yolks gently to make batter. 5. Heat oil in a deep skillet; dip each stuffed chile in batter and fry until golden on all sides. Drain on paper towels. 6. Serve with warm tomato salsa or a light ranchero sauce.
- 6 poblano chiles - 2 cups cooked shredded chicken (rotisserie or poached) - 1/2 onion, finely chopped - 1 garlic clove, minced - 1 medium tomato, chopped - 1/2 cup chopped cilantro (optional) - 1/2 cup shredded queso Oaxaca or Monterey Jack (optional) - 3 eggs, separated - 1/2 cup flour - Vegetable oil for frying - Salt and pepper
1. Roast, peel and slit poblanos; set aside. 2. Sauté onion and garlic until soft, add tomato and cook until saucy; add shredded chicken and cilantro, season with salt and pepper; remove from heat and cool. Stir in cheese if using. 3. Stuff chiles with the chicken mixture and dust lightly with flour. 4. Beat egg whites to stiff peaks; fold in yolks to make batter. 5. Heat oil in a skillet; coat each chile in batter and fry until golden brown on both sides; drain. 6. Serve with salsa verde or a light tomato sauce.
- 1.5 lb (700 g) boneless skinless chicken thighs, cut into large pieces - 3 tbsp Massaman curry paste - 1 can (400 ml) coconut milk + 1/2 cup coconut milk or water - 3 medium potatoes, peeled and cut into chunks - 1/2 cup roasted peanuts - 2 tbsp tamarind paste - 2 tbsp palm sugar (or brown sugar) - 3 tbsp fish sauce - 4 shallots, halved - 3 cloves garlic, smashed - 2 cinnamon sticks - 2 bay leaves - 1 tbsp vegetable oil - 1 cup water or low-sodium chicken stock - Fresh cilantro or sliced shallots for garnish (optional)
1. Heat oil in a large saucepan over medium heat and briefly fry the Massaman curry paste until fragrant (about 1–2 minutes). 2. Stir in 1/2 cup coconut milk, cook until oil separates slightly from the paste. 3. Add chicken pieces and toss to coat in the paste for 2–3 minutes. 4. Pour in remaining coconut milk and water or stock, add cinnamon sticks, bay leaves, shallots, and garlic; bring to a gentle simmer. 5. Add potato chunks, roasted peanuts, tamarind paste, palm sugar, and fish sauce. 6. Simmer uncovered for 20–30 minutes, until chicken is cooked through and potatoes are tender. 7. Taste and adjust seasoning with more fish sauce, palm sugar, or tamarind to achieve a balanced sweet-sour-salty flavor. 8. Remove cinnamon and bay leaves, garnish with cilantro or sliced shallots, and serve with steamed jasmine rice. ---
- 1.5 lb (700 g) boneless skinless chicken thighs, cut into pieces - 3 tbsp Massaman curry paste - 1 can (400 ml) coconut milk plus 1/2 cup coconut cream - 3 medium potatoes, chunked - 1/2 cup roasted peanuts - 2 tbsp tamarind paste - 2 tbsp palm sugar - 3 tbsp fish sauce - 4 green cardamom pods, lightly crushed - 2 small cinnamon sticks - 1 tbsp vegetable oil - 1 cup chicken stock or water - Fried shallots and chopped cilantro to serve (optional)
1. Heat oil in a heavy pot, add curry paste and fry until aromatic. 2. Stir in the coconut milk and bring to a gentle simmer. 3. Add chicken pieces, coconut cream, cardamom pods, and cinnamon; stir to combine. 4. Pour in stock, then add potatoes and roasted peanuts. 5. Mix in tamarind paste, palm sugar, and fish sauce. 6. Simmer on low for 25–35 minutes until chicken and potatoes are tender and sauce has thickened. 7. Remove cardamom pods and cinnamon sticks; adjust seasoning for sweet, sour, and salty balance. 8. Serve hot with jasmine rice and garnish with fried shallots and cilantro. ---
- 24 little smokies - 12 bacon strips, halved crosswise - 1/2 cup packed brown sugar - Toothpicks
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available. 2. Wrap each little smokie with a half strip of bacon and secure with a toothpick. 3. Roll each wrapped smokie in brown sugar, pressing lightly to adhere. 4. Arrange on the rack or directly on the baking sheet and bake 15–20 minutes until bacon is crisp and sugar is caramelized, turning once if not on a rack. 5. Drain briefly on paper towels and serve warm.
- 24 little smokies - 12 bacon strips, halved crosswise - 1 cup grape jelly - 1 cup chili sauce (or tomato chili sauce) - Toothpicks
1. Preheat oven to 375°F (190°C). Lightly grease a baking dish. 2. Wrap each little smokie with a half strip of bacon and secure with a toothpick; place in the dish. 3. In a small saucepan or microwave-safe bowl, heat grape jelly and chili sauce together until combined and smooth. 4. Spoon or pour the glaze evenly over the smokies, covering most pieces. 5. Bake 20–25 minutes until bacon is cooked and glaze is bubbling, spooning glaze over pieces once during baking. Serve warm with toothpicks.
- 24 little smokies - 12 bacon strips, halved crosswise - 1/3 cup pure maple syrup - 2 tablespoons Dijon mustard - Freshly ground black pepper, to taste - Toothpicks
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a rack on top if available. 2. Wrap each little smokie with a half strip of bacon and secure with a toothpick. 3. Whisk maple syrup, Dijon mustard, and a few grinds of black pepper. Brush a thin coat onto each wrapped smokie. 4. Place on the rack and bake 15–20 minutes, brushing once more halfway through, until bacon is glazed and crisp. 5. Let rest 2 minutes and serve warm.
- 24 little smokies - 12 bacon strips, halved crosswise - 1/2 cup packed brown sugar - 1–2 tablespoons Sriracha (adjust to heat preference) - 1 teaspoon lime juice (optional) - Toothpicks
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil. 2. Mix brown sugar with Sriracha and lime juice until cohesive (mixture will be thick). 3. Wrap each little smokie with a half strip of bacon and secure with a toothpick. Press a small amount of the sugar-Sriracha mixture onto each wrapped smokie. 4. Arrange on the baking sheet and bake 15–20 minutes until bacon is cooked and sugar caramelizes, watching for burning due to sugar. 5. Serve immediately while sticky and warm.
- 24 little smokies - 12 bacon strips, halved crosswise - 12 canned pineapple chunks, halved (or 24 bite-size pieces) - 1/3 cup teriyaki sauce or 1/4 cup brown sugar (optional glaze) - Toothpicks
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil. 2. Thread a pineapple piece onto each little smokie (or place pineapple half on top), then wrap with a half strip of bacon and secure with a toothpick. 3. If using, brush lightly with teriyaki sauce or sprinkle with brown sugar for extra glaze. 4. Bake 15–20 minutes until bacon is crisp and edges of pineapple are caramelized, basting once if using teriyaki. 5. Serve warm, allowing pineapple juices to mingle with bacon for best flavor.
- 24 little smokies - 12 bacon strips, halved crosswise - 4 oz cream cheese, softened - 1/4 cup shredded cheddar cheese - 1–2 jalapeños, seeded and finely diced (adjust to heat) - Toothpicks
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil. 2. Stir together cream cheese, cheddar, and diced jalapeño until smooth. 3. Make a small lengthwise slit in each little smokie and pipe or spoon a small dollop of the cream cheese mixture into the slit, or top each smokie with a small spoonful. 4. Wrap each smokie with a half strip of bacon and secure with a toothpick. 5. Bake 15–20 minutes until bacon is crisp and cheese is lightly golden; serve warm.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Slice Chicken Breast (Boneless, Skinless) thinly against the grain; thinly slice White Onion; mince Garlic; separate Broccoli into small florets; slice Button Mushroom. 2. Heat a large nonstick skillet over high heat. Add the sliced chicken in a single layer and cook, stirring, until the pieces are mostly cooked through and lightly browned. 3. Add the sliced White Onion and minced Garlic to the pan and stir for 1–2 minutes until the onion softens. 4. Add Button Mushroom slices and continue to stir until mushrooms release moisture and begin to soften. 5. Add Broccoli florets, toss to combine, cover the pan and cook 3–5 minutes until broccoli is tender‑crisp. 6. Uncover, stir everything together until evenly heated, then remove from heat and serve immediately.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Cut Chicken Breast (Boneless, Skinless) into bite‑sized pieces; thinly slice White Onion; crush or slice Garlic cloves; halve or slice Button Mushroom; cut Broccoli into florets. 2. Heat a heavy skillet over medium heat and add the chicken pieces; cook until they begin to color. 3. Add sliced White Onion and Garlic to the pan and cook gently until the onion softens and the garlic is fragrant. 4. Add Button Mushrooms and cook until their liquid reduces and they become tender. 5. Stir in Broccoli florets, cover, and cook 4–6 minutes until broccoli is cooked through but still vibrant. 6. Toss everything together to combine flavors and serve hot.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Cube Chicken Breast (Boneless, Skinless); slice White Onion thinly; mince Garlic; slice Button Mushroom; separate Broccoli into small florets. 2. Place chicken in a wide skillet over medium‑high heat and cook until pieces begin to brown. 3. Add White Onion and Garlic, cook until onion is translucent and aromatic. 4. Add Button Mushroom and cook until softened and slightly reduced. 5. Add Broccoli florets, reduce heat to medium‑low, cover, and simmer until broccoli is tender and chicken is fully cooked. 6. Stir gently to combine and serve warm.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Butterfly each Chicken Breast (Boneless, Skinless) by slicing through horizontally to open like a book; pound gently to an even thickness. 2. Finely chop Button Mushroom, White Onion, Garlic, and Broccoli florets and mix together as the stuffing. 3. Place a portion of the chopped stuffing on each flattened breast and roll tightly, securing if needed with kitchen twine or toothpicks. 4. Place rolls seam‑side down in a skillet over medium heat and cook, turning, until all sides are nicely browned and the chicken is cooked through. 5. Remove rolls, let rest a few minutes, then slice into rounds to reveal the stuffing and serve immediately.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Preheat the oven to 200°C (400°F). Leave Chicken Breast (Boneless, Skinless) whole; slice White Onion; halve or slice Button Mushroom; peel Garlic cloves; cut Broccoli into florets. 2. Arrange chicken breasts in a single layer in a baking dish and tuck Broccoli florets, Button Mushroom, White Onion slices, and whole or sliced Garlic around the chicken. 3. Place the dish in the oven and roast for 20–30 minutes, or until chicken is cooked through and vegetables are tender. 4. Remove from oven, let rest briefly, then serve the chicken with the roasted vegetables.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Slice White Onion thinly, mince Garlic, slice Button Mushroom, cut Broccoli into florets, and cut Chicken Breast (Boneless, Skinless) into strips or medallions. 2. Place the sliced onions in a wide skillet over medium‑low heat and cook slowly, stirring occasionally, until they turn deeply softened and lightly caramelized. 3. Push onions to the side, add chicken pieces to the center of the skillet and cook until they begin to brown. 4. Stir in minced Garlic and Button Mushroom slices, cook until mushrooms soften and release moisture. 5. Add Broccoli florets, cover the skillet, and cook until broccoli is tender and chicken is fully cooked. 6. Combine all ingredients in the pan, adjust texture by briefly cooking uncovered if needed, then serve hot.
- 1 lb (450 g) beef steak, thinly sliced against the grain - 2 medium eggplants, cut into 1‑inch pieces - 1 large bell pepper (red or green), sliced - 4 scallions, cut into 1‑inch pieces - 3 cloves garlic, minced - 1 tbsp fresh ginger, minced - 2 tbsp doubanjiang (spicy broad‑bean paste) or chili garlic sauce - 2 tbsp soy sauce - 1 tbsp rice vinegar - 1 tbsp Shaoxing wine or dry sherry - 1 tsp sugar - 1 tbsp cornstarch mixed with 2 tbsp water - 3 tbsp vegetable oil (for frying) - Sesame oil, to finish - Cooked jasmine rice, to serve - Salt and pepper
1. Marinate beef with 1 tbsp soy sauce, Shaoxing wine, a pinch of pepper and 1 tsp oil for 10–15 minutes. 2. Heat 2 tbsp oil in a wok over high heat; stir‑fry eggplant until browned and softened, remove and set aside. 3. Add remaining oil, sear beef quickly until just browned; remove and set aside. 4. Add garlic, ginger and bell pepper to the wok and stir‑fry 30–60 seconds, then add doubanjiang and stir to bloom. 5. Return eggplant and beef to the wok, add remaining soy sauce, rice vinegar and sugar; toss to combine. 6. Stir in cornstarch slurry to thicken, adjust seasoning, finish with a drizzle of sesame oil and scallions. 7. Serve hot over jasmine rice.
- 1 lb (450 g) beef steak, thinly sliced or roughly chopped - 1 large bell pepper, thinly sliced - 4 scallions, chopped - 4 cloves garlic, minced - 2–4 bird’s eye chiles, chopped (adjust to taste) - 1 cup fresh Thai basil leaves (or holy basil if available) - 2 tbsp soy sauce - 1½ tbsp fish sauce - 1 tsp oyster sauce - 1 tsp palm sugar or brown sugar - 2 tbsp vegetable oil - Cooked jasmine rice, to serve
1. Heat oil in a wok or skillet over high heat; sauté garlic and chiles until fragrant. 2. Add beef and stir‑fry until mostly cooked through. 3. Add bell pepper and scallions and stir until peppers are crisp‑tender. 4. Stir in soy sauce, fish sauce, oyster sauce and sugar; toss to coat evenly. 5. Remove from heat and mix in basil leaves until wilted. 6. Serve immediately over jasmine rice.
- 4 small‑large eggplants - 1 lb (450 g) beef steak, finely chopped or minced - 1 large bell pepper, finely diced - 3 scallions, finely chopped - 2 tomatoes, diced (or 1 cup canned chopped tomatoes) - 2 cloves garlic, minced - 1 tbsp tomato paste - 3 tbsp olive oil (plus more for brushing) - Salt and black pepper - 1 tsp paprika - Fresh parsley, chopped (for garnish) - Cooked jasmine rice, to serve
1. Preheat oven to 375°F (190°C). Halve eggplants lengthwise and scoop out a portion of flesh to form boats; brush with olive oil and roast 20 minutes until softened. 2. Meanwhile, heat 3 tbsp olive oil in a skillet; sauté scallions and garlic until soft. Add chopped beef and cook until browned. 3. Add diced bell pepper, tomato paste and tomatoes, season with paprika, salt and pepper; simmer until mixture thickens. 4. Spoon beef filling into roasted eggplant halves, return to baking dish, and bake another 15–20 minutes until fully tender. 5. Garnish with parsley and serve with jasmine rice.
- 4 large bell peppers (tops removed and seeded) - 1 lb (450 g) beef steak, finely chopped or minced - 1 cup cooked jasmine rice - 3 scallions, thinly sliced - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes or 2 fresh tomatoes, chopped - 1 tsp dried oregano - 2 tbsp olive oil - Salt and pepper - Grated cheese (optional), for topping
1. Preheat oven to 375°F (190°C). Blanch whole peppers in boiling water 3 minutes, drain and set in a baking dish. 2. Heat oil in a skillet; sauté scallions and garlic until fragrant, add beef and brown. 3. Stir in tomatoes, cooked jasmine rice and oregano; season with salt and pepper and simmer 5 minutes. 4. Fill peppers with the beef‑rice mixture, top with a little cheese if using. 5. Bake 25–30 minutes until peppers are tender and filling heated through. Serve hot.
- 1 lb (450 g) beef steak, thinly sliced - 1 medium eggplant, sliced into rounds - 1 bell pepper, cut into strips - 4 scallions, finely sliced (for salad) - 3 tbsp soy sauce - 1½ tbsp sugar - 1 tbsp sesame oil - 2 cloves garlic, minced - 1 tsp grated ginger - 1 tbsp sesame seeds - Vegetable oil for grilling - Cooked jasmine rice, to serve
1. Combine soy sauce, sugar, sesame oil, garlic and ginger; marinate sliced beef 20–30 minutes. 2. Brush eggplant and bell pepper with oil and grill or sear until tender and slightly charred; set aside. 3. Quickly cook marinated beef in a hot skillet until caramelized and cooked through. 4. Toss sliced scallions with a pinch of salt, a splash of rice vinegar and a drizzle of sesame oil for a quick salad. 5. Assemble bowls with jasmine rice, grilled vegetables, bulgogi beef, scallion salad and a sprinkle of sesame seeds.
- 1 lb (450 g) beef steak, thinly sliced - 2 medium eggplants, sliced into rounds - 1 bell pepper, sliced - 1 large onion, sliced into rings (plus 2 scallions sliced for garnish) - 1/4 cup soy sauce - 2 tbsp calamansi juice or lemon juice - 2 cloves garlic, minced - 1 tbsp sugar - Vegetable oil for frying - Salt and pepper - Cooked jasmine rice, to serve
1. Marinate beef with soy sauce, calamansi/lemon juice, garlic and sugar for 20–30 minutes. 2. Pan‑fry eggplant and bell pepper in oil until golden and set aside. 3. In the same pan, sear beef in batches until browned, then return all beef to pan. Add onion rings and a splash of the marinade; simmer briefly until onions are soft and sauce reduced. 4. Adjust seasoning with salt and pepper. Plate with fried eggplant and bell pepper alongside jasmine rice, garnish with sliced scallions.
- 1 lb white shrimp, peeled and deveined - 4 tbsp butter - 2 tbsp olive oil - 4 cloves garlic, thinly sliced - 1/2 cup dry white wine or seafood stock - Juice of 1 lemon - 2 tbsp chopped fresh parsley - Salt and freshly ground black pepper - Linguine or crusty bread, for serving
1. Pat shrimp dry and season lightly with salt and pepper. 2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat; add garlic and cook until fragrant but not browned, about 30 seconds. 3. Add shrimp in a single layer and sauté 1–2 minutes per side until just opaque; remove shrimp and set aside. 4. Pour in white wine (or stock) and lemon juice; bring to a simmer and reduce slightly, scraping up any browned bits. 5. Stir in remaining butter until melted, return shrimp to pan, toss with parsley, and adjust seasoning. 6. Serve immediately over cooked linguine or with crusty bread.
- 1 lb white shrimp, peeled and deveined - 1/2 cup butter or oil (for roux) - 1/2 cup all-purpose flour - 1 cup onion, finely chopped - 1 cup celery, finely chopped - 1 cup green bell pepper, finely chopped - 3 cups seafood or chicken stock - 2 cloves garlic, minced - 2 bay leaves - 1 tsp Creole seasoning (adjust to taste) - 2 tbsp chopped green onions - Cooked white rice, for serving
1. Make a blond roux: melt butter in a heavy pot over medium heat, whisk in flour and cook, stirring constantly, until it turns peanut-butter brown and fragrant (10–15 minutes). 2. Add onion, celery and bell pepper to the roux and cook until softened, about 8–10 minutes. 3. Stir in garlic, then gradually whisk in stock until smooth; add bay leaves and Creole seasoning. 4. Simmer the sauce gently 15–20 minutes to thicken and develop flavor, stirring occasionally. 5. Add shrimp and cook just until shrimp turn opaque, 3–5 minutes; discard bay leaves. 6. Stir in green onions, adjust seasoning, and spoon over hot rice.
- 1 lb white shrimp, peeled and deveined - 2 tbsp vegetable oil or butter - 1 cup onion, chopped - 1 cup celery, chopped - 1 cup green bell pepper, chopped - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 tbsp tomato paste - 1 tsp Creole or Cajun seasoning - 1/2 tsp dried thyme - 1 bay leaf - Hot sauce, to taste - Cooked white rice, for serving
1. Heat oil in a large skillet over medium heat; add onion, celery and bell pepper and sauté until softened, about 6–8 minutes. 2. Add garlic and cook 30 seconds; stir in tomato paste and cook briefly to concentrate flavor. 3. Add crushed tomatoes, thyme, bay leaf and Creole seasoning; bring to a simmer and cook 15–20 minutes to meld flavors. 4. Taste and add hot sauce if desired; then add shrimp and simmer 3–5 minutes until opaque and cooked through. 5. Remove bay leaf, adjust seasoning, and serve over steamed white rice.
- 1 lb white shrimp, peeled and deveined - 6–8 cloves garlic, thinly sliced - 1/3 cup extra-virgin olive oil - 1 small dried or fresh red chili (or 1/4 tsp flakes) - 2 tbsp dry sherry or white wine (optional) - Juice of 1/2 lemon - 2 tbsp chopped fresh parsley - Salt - Crusty bread or boiled potatoes, for serving
1. Heat olive oil in a skillet over medium heat, add sliced garlic and chili and cook gently until garlic is fragrant and just turning golden (do not burn). 2. Add shrimp in a single layer, season with salt, and sauté 1–2 minutes per side until pink and opaque. 3. If using, splash in sherry or wine and let it reduce briefly. 4. Stir in lemon juice and parsley, toss to coat, and remove from heat. 5. Serve hot with crusty bread or boiled potatoes to soak up the garlicky oil.
- 1 lb white shrimp, peeled and deveined - 3 tbsp olive oil - 4 cloves garlic, minced - 1/2–1 tsp crushed red pepper flakes (to taste) - 1 can (28 oz) crushed tomatoes - 1/2 cup dry white wine (optional) - 1 tsp dried oregano - Salt and black pepper - Fresh basil or parsley, chopped - Pasta (linguine or spaghetti), for serving
1. Heat olive oil in a skillet over medium heat; add garlic and red pepper flakes and sauté briefly until fragrant. 2. Add crushed tomatoes, wine (if using) and oregano; simmer 10–15 minutes to develop the sauce and reduce slightly. 3. Season sauce with salt and pepper, then add shrimp and cook 3–5 minutes until shrimp are opaque. 4. Stir in chopped basil or parsley, remove from heat. 5. Serve over cooked pasta and garnish with additional herbs.
- 1 lb white shrimp, peeled and deveined - 6–8 cloves garlic, thinly sliced - 1/3 cup extra-virgin olive oil - 1 small dried red chili or 1/2 tsp red pepper flakes - 2 tbsp chopped parsley - Juice of 1/2 lemon - Salt to taste - Crusty bread or steamed rice, for serving
1. Heat olive oil in a wide skillet over medium heat until warm but not smoking. 2. Add sliced garlic and chili; cook gently until garlic softens and becomes fragrant, about 1–2 minutes, taking care not to brown. 3. Increase heat to medium-high and add shrimp in a single layer; cook 1–2 minutes per side until pink and just cooked. 4. Remove from heat, squeeze lemon over shrimp, stir in parsley and season with salt. 5. Serve immediately with crusty bread or over rice to make a complete entree.
- 1 lb white shrimp, peeled and deveined - 4 slices bacon, chopped - 1 cup stone-ground grits - 4 cups water or stock - 2 tbsp butter - 1/2 cup shredded sharp cheddar cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tbsp lemon juice - 2 tbsp chopped scallions or parsley - Salt and pepper to taste
1. Bring water or stock to a boil; slowly whisk in grits, reduce heat and simmer, stirring frequently, until thickened (per package instructions). 2. Stir butter and cheddar into hot grits; season with salt and pepper and keep warm. 3. In a skillet, cook chopped bacon until crisp; remove and drain on paper towel, reserving bacon fat. 4. Sauté onion in bacon fat until translucent, add garlic and cook 30 seconds. 5. Add shrimp and cook 2–3 minutes until pink; stir in lemon juice and cooked bacon, season to taste. 6. Spoon creamy grits onto plates and top with shrimp mixture; garnish with scallions or parsley.
- 2 bone-in chicken breasts - 1 cup plain yogurt - 4 garlic cloves, minced - 1 large red onion, thinly sliced (half for frying, half for cooking) - 2 cups basmati rice, rinsed and soaked 30 minutes - 1/2 cup fresh mint leaves, chopped - 1 tsp white pepper - 1–2 tsp chili powder (adjust to taste) - 1 tsp turmeric - 1 tbsp garam masala - 4 tbsp ghee or vegetable oil - 3 cups water or chicken stock - Salt to taste - Handful of fried onions (reserve from sliced onion) - A few whole spices (1 bay leaf, 4 cardamom pods, 4 cloves, 1 small cinnamon stick)
1. Make the marinade: mix yogurt, minced garlic, white pepper, chili powder, turmeric, garam masala and salt. Rub over chicken breasts and marinate 1–4 hours (overnight ideal). 2. Fry half the thinly sliced red onion in 2 tbsp ghee/oil until deep brown and crisp; drain and reserve for layering. 3. In a heavy pot, heat remaining ghee/oil; add whole spices, remaining sliced onion and sauté until soft. Add marinated chicken and brown on both sides for 6–8 minutes. 4. Add 1/2 cup chopped mint, a little water/stock, cover and simmer until chicken is nearly cooked (about 15–20 minutes). 5. Parboil the soaked basmati rice in salted boiling water until 70% done; drain. 6. Layer half the rice over the chicken, sprinkle some fried onions and mint, then top with remaining rice. Sprinkle a little garam masala and remaining fried onions. 7. Seal the pot (dough or tight lid) and cook on very low heat (dum) for 20–25 minutes until rice and chicken finish cooking. 8. Rest 10 minutes, gently fluff and serve hot with remaining fresh mint. ---
- 2 bone-in chicken breasts - 1 cup plain yogurt - 5 garlic cloves, minced - 2 medium red onions, thinly sliced - 2 cups basmati rice - 1/3 cup fresh mint leaves, chopped - 1 tsp white pepper - 1 tsp chili powder (mild) - 1 tsp ground coriander - 1/2 tsp ground cardamom or 3 crushed pods - 3 tbsp ghee or oil - 2 cups water or stock - Salt to taste
1. Heat ghee/oil in a heavy pan and sauté sliced red onion until golden and softened; remove half for garnish. 2. Add minced garlic, ground coriander and cardamom; sauté briefly, then add chicken and brown lightly. 3. Whisk yogurt with white pepper, chili powder and salt; add to pan, reduce heat and simmer gently, partially covered, for 25–30 minutes until chicken is tender. 4. Meanwhile rinse and cook basmati rice with 2 cups water until fluffy. 5. Stir chopped mint into the korma a few minutes before finishing. Adjust seasoning. 6. Serve the korma over basmati rice, topped with reserved fried onion and extra mint. ---
- 2–4 whole squirrels, cleaned and halved - 4 tbsp unsalted butter, softened - 2 cloves garlic, minced - 1 tbsp fresh rosemary, finely chopped - 1 tbsp fresh thyme leaves - 1 lemon, zested and halved - Salt and freshly ground black pepper - 1–2 tbsp olive oil
1. Preheat oven to 400°F (200°C). Pat squirrel pieces dry and season generously with salt and pepper; remove any shot or damaged tissue if present. 2. Mix butter with garlic, rosemary, thyme and lemon zest. Rub herb butter under and over the squirrel pieces. 3. Heat oil in a large ovenproof skillet over medium-high heat and sear squirrel, skin-side down first, until browned, about 3–4 minutes per side. 4. Transfer skillet to oven and roast 18–25 minutes, until meat is tender and juices run clear. 5. Rest 5 minutes, squeeze lemon halves over meat, adjust seasoning and serve.
- 3–4 squirrels, cut into serving pieces and cleaned - 1/4 cup all-purpose flour (for dredging) - Salt and pepper - 3 tbsp bacon drippings or vegetable oil - 1 large onion, chopped - 2 carrots, sliced - 2 potatoes, cubed - 2 cups beef or chicken stock - 1 cup water - 1 bay leaf and 1 tsp dried thyme - Fresh parsley for garnish
1. Season and lightly dredge squirrel pieces in flour, shaking off excess. 2. In a heavy pot or Dutch oven, heat drippings over medium-high heat and brown squirrel pieces on all sides; transfer to a plate. 3. Sauté onion in the pot until translucent, then add carrots and cook 3 minutes. 4. Return squirrel to pot, add potatoes, stock, water, bay leaf and thyme. Bring to a simmer. 5. Cover and simmer gently 1–1.5 hours, or until meat is tender and nearly falling from the bone; skim fat as needed. 6. Adjust seasoning, remove bay leaf, garnish with parsley and serve hot.
- 3–4 squirrels, cut into pieces and cleaned - 2 cups buttermilk (for soaking) - 1 1/2 cups all-purpose flour - 1/2 cup yellow cornmeal (optional) - 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika - Vegetable oil for frying
1. Place squirrel pieces in a bowl, cover with buttermilk, refrigerate 2–6 hours (or overnight) to tenderize; drain and pat dry. 2. Combine flour, cornmeal (if using), salt, pepper and paprika in a shallow dish. 3. Heat 1/2–1 inch oil in a heavy skillet over medium-high heat to 350°F (175°C). 4. Dredge each piece in flour mixture, pressing to adhere, and shake off excess. 5. Fry in batches, turning once, until breading is deep golden and meat is cooked through, about 10–12 minutes per batch (time varies by piece size). 6. Drain on paper towels, season immediately with a little salt, and serve with pan gravy or hot sauce.
- 3 squirrels, cut into pieces and cleaned - Salt and pepper - 2 tbsp lard or oil - 1 onion, chopped; 2 stalks celery, chopped; 2 carrots, sliced - 4 cups chicken or beef stock - 1 cup water - 1 cup all-purpose flour, 1 1/2 tsp baking powder, pinch salt (for dumplings) - 2 tbsp shortening or butter, plus milk to form dough
1. Season squirrel pieces with salt and pepper. Brown in a large pot with lard or oil, removing pieces when well-browned. 2. Sauté onion, celery and carrots in the same pot until softened. Return squirrel to pot. 3. Add stock and water, bring to a simmer, cover and cook gently 1–1.5 hours until meat is tender. 4. For dumplings, combine flour, baking powder and salt; cut in shortening or butter, then stir in enough milk to make a soft dough. 5. Drop spoonfuls of dough onto the simmering stew, cover tightly and simmer 15–20 minutes without lifting the lid until dumplings are set and cooked through. 6. Taste and adjust seasoning, serve spooned onto plates with dumplings over the stew.
- 3 squirrels, cut into pieces and cleaned - Salt and pepper - 3 tbsp butter - 8 oz mushrooms, sliced - 1 small onion, finely chopped - 1/2 cup dry white wine - 1 1/2 cups chicken stock - 1/2 cup heavy cream - 1 tbsp lemon juice and chopped parsley to finish
1. Season squirrel pieces, melt 2 tbsp butter in a large skillet, and brown squirrel on all sides; transfer to a plate. 2. Add remaining butter; sauté onions and mushrooms until softened and lightly browned. 3. Pour in wine to deglaze, scraping up browned bits, then add stock and return squirrel to pan. 4. Simmer gently, covered, 45–60 minutes until meat is tender. 5. Stir in cream and lemon juice, simmer uncovered few minutes to thicken slightly. Adjust salt and pepper. 6. Sprinkle with parsley and serve over rice, noodles or mashed potatoes.
- 2–3 cups cooked squirrel meat, shredded - 1/4 cup butter - 1 onion, chopped; 2 carrots, diced; 1 cup peas (fresh or frozen) - 1/3 cup all-purpose flour - 2 cups chicken or stock - 1/2 cup milk or cream - Salt and pepper - 1 double pie crust (store-bought or homemade)
1. Preheat oven to 375°F (190°C). If using raw squirrel, simmer pieces in stock until cooked and shred the meat; reserve 2 cups cooking liquid. 2. In a saucepan, melt butter and sauté onion and carrots until starting to soften. Stir in flour and cook 1–2 minutes. 3. Gradually whisk in stock and milk, cooking until thickened to a gravy consistency. Add peas and shredded squirrel, season to taste. 4. Pour filling into a pie dish, cover with top crust, seal edges and cut vent slits. 5. Bake 35–45 minutes until crust is golden and filling bubbling. Let rest 10 minutes before serving.
- Brown shrimp, cooked and chopped - Butter lettuce leaves, whole - Unsalted butter - Almonds, toasted and chopped - Black pepper - Paprika - Salt - Lemon juice (optional)
1. Melt a knob of unsalted butter in a skillet over medium heat; add a pinch of paprika and black pepper, then briefly warm the chopped brown shrimp just to coat and heat through, 1–2 minutes. 2. Remove shrimp from heat; cool slightly and toss with toasted chopped almonds, a light pinch of salt, and a squeeze of lemon if using. 3. Spoon a portion of the shrimp mixture into each butter lettuce leaf, arrange on a platter, and serve immediately.
- Brown shrimp, peeled and roughly chopped - Sliced sandwich bread - Unsalted butter (for brushing) - Vegetable oil (for shallow frying) - Egg (for binder) - Black pepper - Paprika - Salt - Almonds (finely chopped, optional as garnish)
1. Pulse the brown shrimp with egg, a pinch of salt, black pepper and a little paprika in a food processor to form a coarse paste. 2. Spread the shrimp paste evenly on one side of each bread slice; trim edges if desired. Brush the exposed bread edges with unsalted butter. 3. Heat vegetable oil in a skillet over medium; fry the toasts paste-side down until golden and cooked through, 2–3 minutes per side. Drain on paper, cut into triangles, sprinkle with chopped almonds if using, and serve hot.
- Brown shrimp, shelled and deveined - Unsalted butter - Vegetable oil - Garlic (sliced) — classic component - Almonds, thinly sliced and toasted - Paprika - Black pepper - Salt - Parsley (optional)
1. Warm a mixture of unsalted butter and a splash of vegetable oil in a skillet over medium heat; add sliced garlic and sauté until fragrant but not browned. 2. Stir in a pinch of paprika, add the brown shrimp, season with salt and black pepper, and cook quickly until shrimp turn pink, about 2–3 minutes. 3. Sprinkle toasted almond slices and chopped parsley over the shrimp, transfer to small serving dishes, and serve immediately with butter lettuce leaves on the side for scooping.
- 250 g brown shrimp, peeled and deveined - 4 slices white bread, crusts removed - 1 egg white - 1 tsp olive oil (for pan) - Black pepper, to taste - Salt, to taste
1. Finely chop or pulse the brown shrimp until a coarse paste forms; season with salt and black pepper and mix in the egg white until cohesive. 2. Flatten each slice of white bread with a rolling pin, spread the shrimp mixture evenly over one side of each slice, and trim to desired shapes (traditionally triangles). 3. Heat olive oil in a skillet over medium heat and pan-fry shrimp-topped bread, shrimp-side down first, until shrimp is cooked and golden, then flip briefly to crisp the bread. 4. Drain on paper towel, cut into points if not already, and serve warm.
- 250 g brown shrimp, peeled and deveined - 3 tbsp unsalted butter - 40 g sliced or chopped almonds - 4–6 slices white bread, cut thin for crostini - Black pepper, to taste - Paprika, a light pinch for garnish
1. Toast the white bread slices under a broiler or in a skillet with a little olive oil until golden and set aside. 2. Melt unsalted butter in a skillet over medium heat, add almonds and cook until fragrant and lightly browned; remove and reserve some for garnish. 3. Add shrimp to the skillet, sauté in the butter-almond mixture just until opaque; season with black pepper. 4. Spoon shrimp and almonds onto the toasted bread, sprinkle with the reserved almonds and a light dusting of paprika, and serve immediately.
- 250 g brown shrimp, peeled and deveined - 1 head butter lettuce, leaves separated and washed - 2 tbsp unsalted butter - 1 tbsp olive oil - 1–2 tsp paprika - Chopped almonds, for garnish - Black pepper, to taste
1. Heat olive oil and unsalted butter in a skillet over medium heat until butter foams; add paprika and stir briefly to bloom the spice. 2. Add shrimp and sauté 2–3 minutes until just cooked through; season with black pepper. 3. Spoon a few shrimp into each butter lettuce leaf, sprinkle with chopped almonds for crunch, arrange on a platter, and serve warm or at room temperature.
- 200 g brown shrimp, chopped - 4 slices white bread, cut into small rounds or squares - 2 tbsp unsalted butter, softened - 3 tbsp finely chopped almonds - Black pepper, to taste - Paprika, for dusting
1. Lightly toast the white bread pieces until crisp and spread each with softened unsalted butter. 2. Mix chopped shrimp with the finely chopped almonds and season with black pepper. 3. Mound the shrimp-and-almond mixture onto each buttered toast piece, dust lightly with paprika, and serve as bite-sized canapés.
- 250 g brown shrimp, tails removed - 60 g almonds, finely crushed - 2 tbsp unsalted butter - 1 tbsp olive oil - 1 tsp paprika (plus extra to sprinkle) - Black pepper, to taste
1. Pat shrimp dry and toss to coat in crushed almonds, pressing gently so the nuts adhere. 2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat and sauté shrimp until the almond crust is golden and shrimp are cooked through; season with black pepper. 3. In a small pan, melt remaining butter with paprika to make a warm dip. 4. Arrange shrimp bites on a platter, sprinkle with extra paprika, and serve with the warm paprika butter for dipping.
- 300 g brown shrimp, cooked and roughly chopped - 6 slices white bread, crusts removed and toasted to points - 2 tbsp unsalted butter, softened - 2 tbsp mayonnaise (optional, but traditional for shrimp salad) - 2 tbsp finely chopped almonds - Black pepper, to taste - Paprika, for garnish
1. Spread each toast point lightly with softened unsalted butter and set aside. 2. In a bowl, combine chopped shrimp with mayonnaise (if using), chopped almonds, and black pepper; mix gently to combine. 3. Spoon the shrimp salad onto each buttered toast point, dust with paprika, and serve chilled or at room temperature.
- Boneless, skinless chicken thighs - Salt and freshly ground black pepper - Olive oil and butter - 1 large beefsteak tomato, diced - Fresh spinach (washed and roughly chopped) - 2 cloves garlic, minced - 1/2 cup heavy cream - 1/3 cup grated Parmesan cheese - Pinch of nutmeg (optional) - Fresh lemon juice (optional)
1. Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown chicken 4–5 minutes per side until golden; remove and set aside. 2. Reduce heat to medium, add butter and garlic; sauté 30 seconds until fragrant. 3. Add diced beefsteak tomato and cook 3–4 minutes until softened and juices begin to release. 4. Stir in chopped spinach and cook until wilted, about 2 minutes. 5. Pour in heavy cream and add Parmesan; stir and simmer until sauce thickens slightly. Season with salt, pepper, and a pinch of nutmeg if using. 6. Return chicken to the pan, spoon sauce over, cover, and simmer 6–8 minutes until chicken is cooked through. 7. Finish with a squeeze of lemon if desired and serve the chicken topped with extra grated Parmesan. ---