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Recipes
Shrimp - Grilled Pesto
By timbrehse
Marinate Shrimp in Pesto for a few hrs Grill 'em Nuff Said
- Shrimp
- Pesto
- Lemon wedges for serving
Eggplants (Baby) Roasted with Goat Cheese Stuffing
By timbrehse
Roasted baby eggplants stuffed with goat cheese, sun dried tomatoes and pine nuts
- 10 baby eggplants
- 2 tablespoons extra virgin olive oil
- salt & pepper to taste
- 2 ounces goat cheese
- 3 tablespoons sun dried tomatoes, diced
- 1 tablespoon pine nuts, toasted
- honey, for garnish
- balsamic vinegar, for garnish
- parsley, chopped for garnish
Chicken-Roast Ricotta Skin Chicken Two Ways (minus 1)
By timbrehse
Hens?
- 1/3 cup butter
- 1/2 cup ricotta cheese
- 1/2 cup sage leaves
- 3 cloves garlic, crushed
- 1 teaspoon dried chili
- zest of 1 lemon
- 1/2 free-range chicken
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper, to taste
- 4 large portabello mushrooms
Salad-Prosciutto, Blue Cheese, Honeycomb + Walnut
By timbrehse
Wisk Champagne vinaigrette ingredients together
- 12 slices of prosciutto, torn
- A few handfuls of fresh rocket
- Small wedge of sharp blue cheese, like Stilton
- Raw honeycomb, roughly cubed into 2cm pieces
- 1/4 cup walnuts
- VINAIGERETTE
- 2 tbsp good quality champagne vinegar – white wine vinegar can also be used here
- 4 tbsp extra virgin olive oil
- Sea Salt
- Freshly ground black pepper
CHICKEN UNDER A BRICK WITH PICKLED PEPPERS
By timbrehse
An hour before cooking, season the chicken on all sides with salt
- 2 chicken thighs and drumsticks, still attached
- (or spatchcocked Cornish Hen)
- Kosher salt
- 2 tablespoons olive oil
- 3 sprigs marjoram, thyme, or rosemary
- 2 sprigs sage
- 1 garlic clove, smashed, skin left on
- 1/4 cup rose or white wine
- 1/2 lemon
- 5 peppadew or other small pickled, slightly spicy peppers, thinly sliced
Potato Salad French Purple
By timbrehse
Put the potatoes in a big stockpot and cover with water by at least two inches
- 2-3/4 pounds purple potatoes, halved or quartered
- Salt
- 1/4 pound cubed pancetta
- 10 tablespoons olive oil
- 4 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 2 shallots, thinly sliced
- 1 tablespoon fresh thyme
- 2 tablespoons flat leaf parsley
- Freshly ground black pepper
Chicken Curry Shredded with Naan
By timbrehse
This is a delicious, true Indian Curry base Recipe
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, finely minced
- 1 tablespoon garam masala
- 2 teaspoons sweet paprika (smoked would be fine, too, if you want that slight smokiness)
- 1 cinnamon stick
- 4 chicken breasts, cooked and shredded (Breasts or thighs)
- 2 (14.5-ounce) cans diced tomatoes with juices
- 1 (8-ounce) can tomato sauce
- 1/2 cup chicken stock
- 1/2 cup coconut milk (maybe a little more here if you want extra sweetness)
- 1 tablespoon fresh lemon juice
- Salt and pepper
- Fresh cilantro for garnish
- Naan, for serving
Potatoes Salt-Crusted with Cilantro Mojo
By timbrehse
1. Put the potatoes into a wide, shallow pan in which they fit in a single layer
- Salt-Crusted Potatoes
- 2 1/4 2 1/4
- pounds evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled
- Sea salt flakes
- Cilantro Mojo
- 3 large garlic cloves, roughly chopped
- 1 green chili pepper, seeded and chopped
- Leaves from a bunch of fresh cilantro, roughly chopped
- 1 teaspoon freshly ground cumin seeds
- Scant 1/2 cup extra-virgin olive oil
- 2 teaspoons white wine vinegar, Muscatel if possible
Tacos-Fish-Beer Battered with Mango Margarita Salsa
By timbrehse
Whisk to combine the flour, garlic powder, onion powder, smoked pap, salt and chili powder
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle chili pepper
- 10 ounces your favorite beer
- 1/4 cup canola, vegetable or olive oil
- 4 (4-ounce, at least) fresh or thawed cod filets
- 1 head napa cabbage, chopped
- 1 lime, juiced
- 4-inch flour tortillas
- Mango Margarita Salsa
- 1 mango, chopped
- 1/4 onion, diced
- 1/2 jalapeño, seeded and diced
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced and zest freshly grated
- 1 1/2 teaspoons silver tequila
- 1/4 teaspoon salt
- 1 pinch of sugar
- Jalapeño Crema
- 1/2 cup sour cream
- 1/2 jalapeño pepper, seeded and diced
- 1 lime, juiced and zest freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Tacos Pork Belly 'Braised' with Watermelon, Jicama & Jalapeño Salsa
By timbrehse
Start by rinsing the pork and patting it dry
- For the Salsa:
- 2 pounds Cut of Pork Belly
- 5 cups water
- 3/4 cups honey
- 2 tablespoons whole pepper corn
- 6 bay leaves
- 1/2 cup salt
- 3 tablespoons allspice
- 1 large shallot, minced
- 2 cloves of garlic, minced
- 2 tablespoons minced jalapeño, without seeds
- 2 cups orange juice
- 1 cup chicken stock
- Tortillas, small
- Salt & Pepper
- 3 cups cubed, seedless watermelon
- Juice from 1 1/2 limes
- 1 cup peeled, diced jicama
- 1/4 cup chopped fresh cilantro
- 2 tablespoons seeded, minced jalapeño
- 1/2 large red onion, peeled/minced
- Salt, to taste