Adobo Sauce

8 dried Guajillo chilis (seeded, stemmed and reconstituted) 2 Roma tomatoes, chopped (8 oz with juices) 1/4 cup cider vinegar 3 garlic cloves 2 tbsp brown sugar 1 tsp Mexican oregano 1/2 tsp salt 1/2 tsp ground cumin 1/4 tsp cinnamon 1/4 tsp black pepper 1/4 tsp allspice 3 tbsp olive oil

Samosa

This is my attempt to create a samosa recipe from various web recipes. Credits and References: https://www.cookwithmanali.com/samosa-recipe/ https://www.bonappetit.com/story/what-is-curry https://www.npr.org/sections/thesalt/2016/06/22/482779599/meet-hing-the-secret-weapon-spice-of-indian-cuisine https://www.thespruceeats.com/carom-seeds-ajwain-1957879 https://www.bonappetit.com/story/simple-turmeric-curry-recipe https://www.allrecipes.com/recipe/142967/easy-garam-masala/ https://food.ndtv.com/lists/10-home-made-masalas-that-will-make-your-cooking-flavoursome-1711155 https://indiankitchenandspices.com/difference-between-curry-and-masala/ Garam Masala: Note: Dry spices weigh about half of their actually volume of water. So 15cc weighs 7.5 grams. When you buy spices, you buy them by weight so beware. 1… Continue reading Samosa

Cacio e Pepe – Cheese and Pepper Pasta

NOTES: From Joanna Gaines’ cookbook. Use good, high-end cheese. They make a difference here. Makes 4 servings INGREDIENTS: 8 oz. bucatini pasta 3 Tablespoons unsalted butter 1 1/4 teaspoons freshly cracked black pepper, plus more for garnish 3 oz. Parmesan cheese (grated) plus more for garnish (about 3/4 cup) 3 oz. pecorino cheese (shredded) plus… Continue reading Cacio e Pepe – Cheese and Pepper Pasta

Roasted Brussels Sprouts with Bacon

Serves 6-8 I made this for 2021 Christmas Lunch. The Balsamic Glaze was an afterthought because the dish needed more acidity. I think it could use even more. We didn’t have parmesan so we used a wine infused sharp cheese. We used a zester to grate the cheese. We tossed in some of the grated… Continue reading Roasted Brussels Sprouts with Bacon