INTERNATIONAL FOODS

  6 dried ancho or guajillo chiles or a mixture (about 3 ounces) 3 tablespoons olive oil, divided 3 pounds beef stew meat, trimmed and cut into 1-inch cubes 1 large onion, chopped 2 garlic cloves, minced 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 2-2/3 cups water, divided 1 bottle (46 ounces) V8 juice 1 can (14-1/2 ounces) beef broth Sliced seeded jalapeno peppers, optional In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes. Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from heat. Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding wa...

  1/4   cup   lime juice, freshly squeezed 1   tablespoon   extra virgin olive oil   or more to taste 1   cup   of fresh mango, diced 1   cup   of cucumbers, diced 1   cup   of cherry tomatoes, diced 1/4   cup   of red onion, diced 1/4   cup   fresh cilantro leaves, roughly chopped salt and pepper to taste   Measure the the lime juice and the olive oil into a small bowl. Whisk to combine. Set aside. Add all chopped ingredients (mango, cucumber, cherry tomato, red onion and cilantro) to a medium bowl. Pour the dressing on top, then stir gently to combine. Give the salsa a taste. Season with salt and pepper to taste. Drizzle with more olive oil and serve. ENJOY YOUR MEAL

  Watercress jelly 200 g watercress coulis 50 g water 12.5 g vegetable gelatin 3 g salt Oyster balls 50 g shallots 3 oysters, chopped 50 g oyster water 2 g agar-agar 30 g white wine 100 g cream Baby cress decoration Atsina Nasturtium Blanch the watercress in a saucepan of water, then remove the watercress in ice water, blend and strain through a sieve. Add the water and seasoning, then the vegetable gelatin. Let it rest. Chop the shallots and reduce them in a saucepan with the white wine. Open the oysters and chop them: keep the water from the oysters. Add the cream and water from the oysters with the shallots, white wine and agar-agar. In a half-sphere silicone mold, add the chopped oysters and add the pan mixture. Refrigerate, then when set, melt the surface to assemble the two half-spheres and make a ball. When the log is set, coat with watercress jelly and put on a skewer. ENJOY YOUR MEAL

  For the asparagus: 1   lb   fresh white asparagus 1   large ripe avocado 1/2   cup   oil and vinegar dressing 4   ripe round or plum tomatoes   skinned 4   large fresh Basil leaves   shredded 8   slices   wafer-thin Black Forest ham 1   tbsp   chopped fresh chives sea salt and freshly ground pepper For the Oil and Vinegar Salad Dressing: 4   oz   rapeseed or vegetable oil 4   oz   olive oil 4   oz   white wine or apple vinegar or half of each 1/2   tsp   sea salt 1   tsp   mustard 1   tsp    honey   1/4   tsp   freshly ground pepper Trim the bottoms of the asparagus stalks and peel with a vegetable peeler. Bring a large pan of salted water to a boil and drop in the asparagus. Simmer for 3 minutes and have a large bowl of iced water ready. Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into th...

  9   oz   dried green split peas   soaked overnight 2   oz   bacon 1   onion   chopped 1   potato   chopped 6-1/2   cups   chicken   beef or ham broth 1/2   tsp   dried marjoram or oregano or a good pinch of dried thyme 2   small whole German frankfurters   sea salt and freshly ground pepper a little chopped fresh parsley or chervil   to serve sliced German rye,   linseed or sunflower seed bread, to serve   Drain the soaked peas and rinse in cold water. Set aside. Fry the bacon in a large saucepan for a few minutes over medium heat until the fat starts to run, then stir in the onion and potato. Continue to fry for 5 minutes until softened. Add the peas, broth, herbs and pepper to taste. Bring to the boil, stirring once or twice, and allow to boil for 5 minutes. Then partially cover the pan and turn the heat down to a gentle simmer, stirring occasionally. Cook for 30 to 40 minutes until t...

  320 g bluefin tuna 500 ml frying oil Salt Pepper 1 large aubergine Marinade 50 g water 15 g bonito shavings 5 g kombu seaweed 1 tsp soy sauce 1 tsp grated ginger Salt Sauce 200 g white miso 1 egg yolk 3 tsp sugar 15 g mirin 15 g sake 20 g rice vinegar 1 tsp Japanese mustard Salad sprouts Tuna Heat the oil to 180°C. Season with salt and pepper. Fry the tuna in it for about 15 minutes. Stop the cooking of the tuna by immersing it in a container of ice water. Drain well and set aside in the refrigerator. Eggplant Cut the eggplant in 2 lengthwise. Fry it for 2 minutes in the already hot oil. Let cool and peel. Set aside. Marinade Heat all ingredients together until boiling. Let cool and then add the eggplant. Sauce Mix together the white miso, egg yolk, sugar, mirin and sake. Heat everything in a bain-marie for 15-20 minutes. Let cool and then add the rice vinegar and Japanese mustard. Finishing and plating Cut the tuna into rectangles of about 1.5 cm and the aubergine into thick str...

Salt 8 ounces sweet Italian sausage, casing removed 2 tablespoons olive oil 3 cloves garlic, thinly sliced 1 pinch red chile flakes 1 bunch (12 to 14 ounces) broccoli rabe, tough ends trimmed, cut into 1 1/2 inch pieces 12 ounces (3 1/2 cups) dry orecchiette pasta 1/2 cup freshly grated Pecorino Romano cheese Freshly ground black pepper   Ingredients to make orecchiette with sausage and broccoli rabe Bring a large pot of well-salted water to a boil.   A pot of salted, boiling water Meanwhile, break the sausage up into small pieces. Add the oil to a large skillet over medium heat. When the oil shimmers, add the sausage to the pan and cook, undisturbed, until the browned on one side, about 4 minutes.   Sausage cooking in a large pan Reduce heat to low. Add garlic and chile flakes and cook, stirring frequently until fragrant, about 1 minute. Cover and remove from the heat.   Garlic and chili flakes added to the pan with sausage Add the ...

  1 pound medium beets (without tops) 1 tablespoon olive oil 1 teaspoon fine salt 2 cups tomato juice 1/4 cup chopped fresh dill (loosely packed) 3 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 1 tablespoon prepared horseradish (not creamed horseradish) 3/4 teaspoon lemon pepper 1 medium garlic clove Hot sauce, to taste 24 ounces aquavit 6 ounces dill havarti cheese, cut into cubes 2 dill pickles, cut crosswise into 1-inch thick slices 8 pickled cocktail onions   Gather the ingredients. Preheat the oven to 400 F. Wrap each beet tightly in foil, adding a drizzle of the olive oil and a generous pinch of salt to each packet. Place beets on a baking sheet and bake until a paring knife can pierce easily through the beets, about 1 hour. Baked beets wrapped in foil on a baking sheet Unwrap beets and let them stand until cool enough to handle. Slip the skins off the beets with your fingers under cool running water. You can do th...

  1/4 cup tahini 1/4 cup soy sauce 4 cloves garlic 1 tablespoon dry sherry 2 tablespoons honey 1/4 teaspoon Sichuan pepper powder 2 teaspoons grapeseed oil 1/4 pound ground pork 2 scallions, sliced, white and greens divided 2 teaspoons grated ginger 12 ounces konjac (or shirataki) noodles 1/4 cup peanuts 1/2 teaspoon chili oil Gather the ingredients. Whisk together the sesame paste, soy sauce, half of the garlic, sherry, honey, and Sichuan pepper powder in a medium bowl until it is completely incorporated; set aside. Heat the grapeseed oil in a large saute pan. Add the ground pork, remaining garlic, scallion whites, and ginger to the pan. Cook, undisturbed, until the bottom of the pork is browned, then break up the pork and continue to cook, stirring until the pork is cooked through and no longer pink.. Transfer the pork to a plate, leaving any fat behind. Add half of the Sichuan sauce to the pan along with 1/4 cup water. Add the konjac noodles and cook, stirring frequently, ...

  FOR THE CAULIFLOWER   Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb   Shawarma seasoning: 2-3 dashes   Extra virgin olive oil: 1 tbsp   Atlantic sea salt: 1-2 pinches   Black raisins: 2 tbsp   FOR THE SJUG SALSA VERDE   Mint: 1 bunch (chopped)   Parsley: 1 bunch   Garlic : 2 cloves (finely chopped)   Champagne vinegar: 3 tbsp   Serrano pepper: 1 (finely chopped)   Lemon: 1 (juiced)   Extra virgin olive oil: 1/2 cup   Salt: to taste   FOR THE TAHINI SAUCE   Raw tahini (preferably Har Bracha): 1/4 cup   Ice-cold water: 1/2 cup   Lemon: 1 (juiced)   Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...

  FOR THE SALAD   Persimmons: 2 (thinly sliced)   Wild Arugula: 2 bunches (or substitute with regular arugula, mustard leaves, or any spicy greens)   Red onion: 1 (thinly sliced into rings)   Pomegranate seeds: 1/2 cup   Almonds: 1/2 cup (roasted, salted, and roughly chopped)   Cilantro: 1 bunch (stems removed)   FOR THE CILANTRO LIME VINAIGRETTE   Fresh lime juice: 1/4 cup   Cilantro: 1/4 cup   Thai chili: 1 (seedless)   Fish sauce: 2 tbsp   Agave syrup: 1/4 cup   Olive oil: 1/2 cup Prepare the Almonds and Greens Roast the almonds, roughly chop, and set aside. Separate the cilantro, arugula, and mint from their stems. Place the leaves in ice-cold water, then strain and pat dry with paper towels to keep them extra crunchy. Slice the Vegetables Slice the persimmons into thin slices. Thinly slice the onion into rings and soak in ice water for added crunch. Tip Soaking greens and onions in...

  FOR THE CATFISH   Chesapeake blue catfish: 2 lbs (bloodline removed, shaved on a bias into 12 pieces)   Water: 2 quarts   Kosher salt: 3 tbsp + 1 tsp   Rice flour: 2 cups   Anson Mills cornmeal: 2 cups   Buttermilk: 2 cups   Hot sauce: 1 splash (or more)   Lemon juice: 1/2 lemon   Canola oil: 2 cups   FOR THE SAUCE GRIBICHE   Eggs: 8   Cornichons: 1 1/2 cups (chopped)   Caper berries: 20 (sliced thin)   Parsley: 1 cup (roughly chopped) Prepare the Catfish Make the Brine: Heat 1 quart of water to a simmer, add salt, and whisk to dissolve. Add 1 quart of ice water and set aside. Prepare the Dredge: In a medium bowl, mix the rice flour and cornmeal. Transfer to a shallow pan. Set Up Breading Station: Pour buttermilk into a shallow pan and place next to the flour mixture. Set a third pan aside for the breaded catfish. Heat the Oil: In a deep cast-iron ...

  1 1/4 cups vegetable oil 6 tablespoons dried red chile pepper flakes (or ground cayenne)   Set out a clean, dry glass bowl or jar and add the chile pepper. In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two. Heat oil in saucepan Pour the oil slowly and carefully over the chili pepper, making sure that the oil completely covers the chile pepper. If necessary, use a spoon to stir so that all the chili is submerged. Pour oil over chili pepper Set the oil aside to cool for at least an hour or two. Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed or ground chile pepper. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining. Once strained, store the oil in a clean, airtight glass container. If you used whole d...

Ripe Avocados Onion Green Sweet Pepper Garlic Cilantro Lime/Lemon/Vinegar Salt and Black Pepper Worcestershire Sauce (optional) Corn Oil (or Any Neutral-Tasting Oil)   This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning if necessary.   ENJOY YOUR MEAL

  2 tablespoon light olive oil 4 cloves garlic chopped 1 red onion medium-sized, sliced 1 cauliflower head small, chopped (or 1 frozen cauliflower packet, 500 grams) 1 teaspoon turmeric powder 1 teaspoon chilli flakes divided ½ teaspoon black pepper freshly ground ½ teaspoon Italian seasoning divided 1 teaspoon salt to taste ½ can butter beans drained and rinsed 1 ½ cups vegetable broth 1 teaspoon lemon juice 2 teaspoon extra virgin olive oil Switch on your instant pot to sauté and add the light olive oil to the steel insert. When the oil becomes hot, add the garlic and onions and fry until the onions become soft (two minutes). Add the cauliflower florets, turmeric, ½ teaspoon chilli flakes, black pepper, ¼ teaspoon Italian seasoning, and salt. Sauté for 3-4 minutes. Add the butter beans and vegetable broth and deglaze the pot. Cancel sauté and close the lid. Make sure the steam release vent is sealed. Press the pressure cooking button (high) and s...