Cajun pasta

 

• 8oz penne pasta
• 12oz andouille sausage (see note 1)
• 8oz shrimp, peeled and deveined 
• 3 tbsp Creole seasoning, divided
• 2 tbsp cooking oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 3-4 garlic cloves, finely diced
• 14oz can diced tomatoes
• 1/2 cup chicken broth
• Jalopeno 
• 3/4 cup heavy cream (see note 2)
• 1 cup shredded parmesan cheese

Instructions

1. Divide 1 tsp of the Creole seasoning between the shrimp and chicken so they can marinate for a few minutes while you’re prepping the other ingredients.
2. Cook pasta to your preferred doneness, according to the directions on the package.
3. Heat oil in a pot (or very large skillet) over medium high heat. Sear shrimp 1-2 minutes per side, then remove to a plate.
4. Add chicken and sausage. Brown 5-6 minutes.
5. Push the meats to the edge of the pan, then add in the onion, peppers and garlic. Sauté for a few minutes, until they veggies start to soften.
6. Add tomatoes, chicken broth, hot sauce and remaining Creole seasoning. Bring to a low boil, reduce heat to medium low and simmer, uncovered, for about 10 minutes.
7. Stir in the cream and shredded parmesan cheese. One the cheese melts and the sauce is a uniform consistency, stir back in the shrimp along with the cooked pasta.

Mexican shredded pork

 

Ingredients 

• ▢ 2 pounds pork roast I typically use a shoulder roast, but sirloin tip roasts will work as well
• ▢ 2 teaspoons kosher salt
• ▢ 2 teaspoons chili powder NM red chile powder, if available
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon granulated garlic or garlic powder
• ▢ ½ teaspoon granulated onion or onion powder
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ¼ teaspoon cayenne pepper
• ▢ ½ cup water

Mexican Pork Instructions

• Place the roast in the crock-pot and sprinkle half of the spices over it. Turn the roast and cover with the remaining spices. Add the water and cover with the lid. 
• Cook on LOW for 5-6 hours or on HIGH for 3-4 hours. When the roast is tender enough to shred, gently pull it apart with tongs or with two forks. Break it into bite size pieces and toss the pieces in any juices left in the bottom of the pot.

Caesar dressing

 

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (see note)
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (I like the brand Maille)
• 1 teaspoon Worcestershire sauce

• 1 cup mayonnaise, best quality such as Hellmann's Real
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

  INSTRUCTIONS

  1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
  2. Note: Anchovy paste can be found near the canned tuna in the supermarket.

Indian lamb curry

 

• ▢ 2 lb (900 g) Lamb (leg or shoulder, cut into 2-inch pieces)
• ▢ 1 tbsp Oil (Cooking or Olive oil )
• ▢ 1 tbsp Ghee (or oil)
• ▢ 2 tbsp Garlic (4 large garlic cloves minced)
• ▢ 2 tbsp Ginger (3-inch fresh ginger grated)
• ▢ 3 cups Onions (red or brown finely chopped)
• ▢ 1 cup Tomatoes (chopped)
• ▢ ¾ cup (180 ml) Yogurt(Greek, plain)
• ▢ 1 tbsp Lemon juice
• ▢ ½ tsp Black pepper
• ▢ 1 tsp Kosher salt

Dry spices

• ▢ 2 Cinnamon stick
• ▢ 8 Cloves
• ▢ 8 Green cardamoms
• ▢ 2 Black cardamoms
• ▢ 3 Bay leaves
• ▢ 1 Mace ((optional))

Spice mix

• ▢ 2 tbsp Coriander powder
• ▢ ¾ tbsp Cumin powder
• ▢ ¼ tsp Turmeric powder
• ▢ 1 tbsp Cayenne (hot)
• ▢ 1 tbsp Paprika (sweet)
• ▢ 1 tbsp Fenugreek leaves((optional))
• ▢ ½ tsp Garam masala powder

Instructions

• In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.

  Pro tip – if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid. 
  1 tbsp Oil, 1 tbsp Ghee, 2 Cinnamon stick, 8 Cloves, 8 Green cardamoms, 2 Black cardamoms, (or 1 tsp cardamom) 3 Bay leaves,
  

• Then, add onions and saute until caramelized, almost brown – about 10 minutes (see video).

  Pro tip – depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize. 
  3 cups Onions
  
  
  • Next, add the ginger and garlic – saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.

    Pro tip – ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides. 
    2 tbsp Garlic, 2 tbsp Ginger, 2 lb Lamb
  • Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
    2 tbsp Coriander powder, ¾ tbsp Cumin powder, ¼ tsp Turmeric powder, 1 tbsp Cayenne, 1 tbsp Paprika, 1 tbsp Fenugreek leaves, ½ tsp Garam masala powder, 1 cup Tomatoes
  • Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.

    Pro tip – stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry. 
    ¾ cup Yogurt, ½ tsp Black pepper, 1 tsp Kosher salt, 1 tbsp Lemon juice
  • Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender – about 1 to 1 ½ hour adding water if necessary. 

    Pro tip – Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
  • When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.

    Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve with rice, add a little water to make a gravy.
  • Garnish with fresh cilantro or parsley.