Vietnamese Grilled Pork Chops

INGREDIENTS

• 1 small shallot, finely chopped
• 1/3 cup (packed) light brown sugar
• 1/4 cup fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon freshly ground black pepper
• 4 1" thick-cut bone-in pork chops (about 2 1/2 pounds total)
• 1 tablespoon vegetable oil
• Kosher salt
• Lime halves (for serving)

PREPARATION

• Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
• Remove pork chops from marinade, Grill for 5 min on each side
• DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

Restaurant Style Salsa

This restaurant style salsa comes together in about 5 minutes

INGREDIENTS

• 15 ounces canned whole peeled tomatoes
• 2 teaspoons diced canned jalapeno
• 1/2 large onion chopped
• 1 clove garlic
• 2 teaspoons lime juice
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 cup cilantro optional

INSTRUCTIONS

1. Add everything to a blender or food processor and process until mostly smooth.
2. Taste and add additional salt or lime juice as desired. Add additional jalapeno as desired, keeping in mind that the salsa will get spicier the longer it sits.
3. Store in the refrigerator for up to 5 days.

Cottage Pie / Shepherd's Pie

Ingredients:

Filling:

• 2lbs of ground beef 80/20
• Stew, broth, or 2 bullion cubes
• Tomato paste
• Celery
• Carrots
• A bottle of Cabernet
• Small amount of thyme
• 1 onion

Pie top:

• 3  russet potatoes
• Two eggs
• Cheese (Asiago)
• Butter

Directions:

• Brown meat
• Put potatoes on boil
• Shred all the carrot,onion,and celery
• Shred those directly into the meat
• Add broth/bullion to meat, reduce fluid
• spread tomato paste evenly
• stir and add thyme
• Add wine (whole bottle), reduce

Move to potatoes

• Drain water
• Add cold goods while hot
• Cheese, butter, and egg
• Mix

Lay mashed potatoes on your meat

Bake at 400 for 15 mins

Then broil for 15 mins

The reduction of the broth and wine takes the most time but both are important.  That is why I separated the two tasks of the pie top and the filling.

Chimichurri Sauce

Ingredients:

• 3 cloves garlic peeled & quartered
• 3 limes juice only
• ½ cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 1 teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ½ cup extra-virgin olive oil

Instructions:

• Add all ingredients into the blender except for the olive oil
• While the blender is running, slowly pour in the olive oil to mix it in
• Blend until the sauce is smooth

HOW LONG DOES CHIMICHURRI KEEP IN THE FRIDGE?
Store this sauce in an airtight container in the refrigerator. It should keep for 2-3 weeks, so don’t be afraid to make a little extra. Mix in a bit more olive oil before use if it gets too thick in the refrigerator.

SMOKY WHITE BEAN SHAKSHUKA

SMOKY WHITE BEAN SHAKSHUKA


INGREDIENTS

• 2 Tbsp olive oil 
• 4 cloves garlic 
• 1 yellow onion 
• 28 oz can whole peeled tomatoes 
• 1/2 Tbsp smoked paprika
• 1 tsp ground cumin 
• 1/2 tsp dried oregano 
• 1/8 tsp red pepper flakes 
• Freshly cracked pepper
• 1/4 tsp salt, or to taste 
• 15 oz can cannellini beans
• 4 large eggs 
• Handful fresh parsley, chopped
• 2 oz feta, crumbled 

INSTRUCTIONS

• Mince the garlic and finely dice the onion. Cook both in a large deep skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
• Add the canned tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet. Add the smoked paprika, cumin, oregano, red pepper flakes, and some freshly cracked pepper as well. Stir to combine.
• Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly. Add 1/4 tsp salt, then taste the sauce and adjust the salt or other spices to your liking.
• Drain the white beans, add them to the skillet, then stir to combine. Allow the skillet to return to a simmer. Simmer for 2-3 minutes more.
• Crack four eggs into the skillet, then place a lid on top and let them simmer for 5 minutes, or until the whites are set but the yolks are still soft. Top the skillet with the crumbled feta and chopped parsley.

Breakfast Tostadas

INGREDIENTS

For the Avocado Salsa Verde:

• 2 medium tomatillos, husked and rinsed
• 1/2 jalapeno, sliced (seeds removed if you prefer less spice)
• 1 large California Avocado, peeled and pit removed
• 1/4 cup cilantro leaves, packed
• 1/2 lime, juiced
• salt to taste

For the Black Beans:

• 1 (14.5 oz) can black beans, mostly drained
• 1/2 tsp each: Chili Powder, Garlic Powder, Cumin
• 1/2 lime, juiced
• pinch of salt

For the Tostadas:

• 8 crunchy corn tostada shells
• 1 cup finely shredded cheddar cheese
• 8 eggs
• salt and pepper
• cotija cheese
• fresh cilantro
• sliced cherry tomatoes

INSTRUCTIONS

For the Avocado Salsa Verde:

• Combine all the ingredients in a food processor or blender and pulse a few times, until mixture is mostly combined, but still slightly chunky. Set aside. (can be made up to a week ahead of time, store in an air-tight container in the fridge)
• For the black beans:
• Combine all the ingredients in a food processor or blender and blend until smooth. These can be made up to 4 days ahead of time. (store in an air-tight container in the fridge)

For the Tostadas:

• Preheat oven to 400 degrees F. Line a large baking sheet with tinfoil and lightly spray with cooking spray. Place the tostada shells in an even layer on the baking sheet.
• Spread about 1 to 2 tablespoons of the black bean mixture over the top of each tostada, then sprinkle with a couple tablespoons of shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
• Meanwhile cook your eggs to your preference. The eggs pictured are “sunny side up.” Lightly coat a skillet with non-stick spray and heat over medium-high heat. Crack the egg into the skillet, season with salt and pepper, and cook for 2 to 3 minutes, until whites have set and yolk is still runny.
• Place cooked eggs on top of the hot tostadas, top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija cheese. Enjoy!

Bean and Avocado Toast

Ingredients:

Avocado Smash

• 15 oz can no salt added cannellini beans rinsed and drained
• 2 avocados pitted, peeled and chopped
• 3 tbsp lemon juice
• 1/4 cup parsley roughly chopped
• 1/4 cup basil leaves roughly chopped
• 1 clove garlic minced
• Salt and pepper to taste

Tomatoes

• 4 Roma Tomatoes cut in half, seeds and juice removed
• 1 Tbsp extra virgin olive oil
• 2 cloves garlic thinly sliced
• 2 tsp balsamic vinegar
• Pinch each of salt and pepper

Toast

• 1 Tbsp extra virgin olive oil
• 4 slices thickly cut gluten free bread
• leaves Basil for garnish
• Fleur de sel for garnish

Instructions

• Preheat oven to 450 F.
• Toss the tomatoes with the oil and spread out onto a baking sheet, cut side up. Add the garlic into the cavities of the tomatoes, drizzle with balsamic and add a pinch each of salt and pepper. Lightly press the tomatoes down to flatten.
• Roast until the tomatoes soften and caramelize, about 20-30 minutes. Allow them to cool compltely, then carefully remove and discard the skin.
• Meanwhile, add the beans, avocado, lemon juice, parsley, basil, garlic, salt and pepper to a food processor and puree until smooth.
• Once the tomatoes are finished, brush the bread with the remaining oil and toast on the bakign sheet in the hot oven until lightly golden brown, about 5 minutes.
• To assemble, divide the avocado between the four slices of toast, top with a piece of roasted tomato and garnish with the fresh basil leaves and fleur de sel.