Tomato Avocado Salad

• 1 lb Roma tomatoes, chopped
• 1 English cucumber, sliced
• ½ medium red onion, sliced fine
• 2 avocados, diced
• 2 Tbsp extra virgin olive oil
• Juice of 1 medium lemon
• ¼ cup (½ bunch) cilantro, chopped
• 1 tsp salt
• ⅛ tsp black pepper

Cilantro-Lime Chicken

• 8 chicken thighs, bone in, skin on
• 2 Tbsp olive oil
• 6 garlic cloves, roughly chopped
• 1 cup dry white wine
• 2 limes, juiced
• 2 cups chicken broth
• 1 bunch cilantro, stems removed, chopped; more for garnish

Spice mix:

• 1 tbsp seasoned salt
• 1 tsp hot paprika
• 1 tsp black pepper
• 1 tbsp garlic powder
• ½ tsp ground nutmeg

Preheat your oven to 375 degrees F.

Mix the spices in a small bowl. Pat the chicken thighs dry, and season evenly.

Heat 1-2 tbsp of olive oil in a cast iron skillet. Brown the chicken thighs deeply on both sides in the heated oil. Remove from the skillet and set aside briefly.

Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth.  Bring the liquid to a simmer then add lime juice and garlic.  Now return the chicken to the skillet and add the cilantro.  Bring to a high-simmer for about 5 minutes or so.

Cover the skillet and bake for 45 minutes or until chicken is cooked through.  Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro.

h/t: http://www.themediterraneandish.com/cilantro-lime-chicken-thighs-recipe/

Ginger Marinade

• 2 inches Ginger, peeled and minced
• 5 cloves Garlic, minced
• 1/3 cup Olive Oil
• 1/4 cup Rice Wine Vinegar
• 1/4 cup Coconut Aminos
• 1 Tbsp. Worcestershire Sauce
• Salt
• Pepper

Mix all ingredients with meat and allow to marinate ~1 hour.

Excellent with beef

Old Maid

• 2 oz Gin
• 1 oz Fresh lime juice
• 3/4 oz Simple syrup (1:1)
• 3 Cucumber wheels (cut 1/4-inch thick)
• 6-7 Mint leaves

Tools: shaker, muddler, strainer
Glass: lowball
Garnish: sprig of mint threaded through a cucumber wheel

Combine all ingredients into a shaker. Muddled cucumber and mint slightly (avoid bruising the mint) and shake with ice. Strain into a chilled glass and garnish.

H/t: Imbibe Magazine

Hot Toddy

• 1½ oz Whiskey
• Tbsp. Honey
• ½ Lemon
• 1 Stick Cinnamon

Boil water.  Add whiskey and juice from ½ lemon to large, heated mug.  Top off with boiling water.  Garnish with cinnamon stick and large lemon twist.

Variations: Can also be made with rum or brandy.  Hot tea can be used instead of boiling water.

Cucumber-Rosemary Gimlet

• 2 oz Gin 
• 5 oz Soda water 
• 3 Cucumber slices 
• 1 sprig of Rosemary 
• 1 wedge Lime

Fill highball glass halfway with ice, add gin, cucumber, and rosemary.  Squeeze juice from lemon wedge into the glass.  Top off with soda.

Dry Manhattan

• 2 oz Bourbon 
• 1 oz Dry vermouth 
• 2 dashes Aromatic bitters
• Lemon twist to garnish

Add bourbon, vermouth, and bitters to a cocktail shaker with ice, shake for 10-15 seconds, and pour into a coup glass.  Add lemon twist and serve.

Patio Sipper

• 3 oz Dry vermouth
• Orange wedge
• Soda
• Ice

Fill highball glass halfway with ice, add vermouth and orange wedge, and top off with soda water.

Peposo (Tuscan Beef Stew)

• 4 lbs. Beef chuck (or another cut suitable for stewing) trimmed and cubed into 2 inch chunks)
• 2/3 bottle dry Tuscan wine (such as Chianti or Sangiovese) or enough to cover meat
• 1 cup chopped fresh basil leaves
• 1 large head of garlic, peeled
• 1 Tbsp. Whole peppercorns 
• sea salt to taste

Brown beef in skillet and add to slow cooker. Distribute garlic, peppercorns, and basil evenly among the beef.  Season with salt, and add enough wine to mostly cover the meat.  Cook on low for 8 hours.

Traditionally served with bread, but pairs well with mashed potatoes.

Modern variation: Substitute 14 oz can diced tomatoes for some of the wine and add a sprig of rosemary to the pot.

Rogan Josh (Kashmiri Lamb Curry)

• 2 Bay leaves
• 8 Whole cardamom pods
• 1 Cinnamon stick
• 1 Tbsp. Smoked paprika
• 1 Tbsp. Kashmiri red chili powder (or 1 tsp. cayenne)
• 2 tsp. Ground cumin
• 1 tsp. Sea salt
• 1 tsp. Black pepper
• 1 tsp. Ground coriander
• 2 Medium onions, coarsely chopped
• 1" Fresh ginger, peeled and coarsely chopped
• 8 Cloves garlic
• 3 Whole cloves
• 2 Tbsp. Ghee
• 3-4 lbs. Lamb shoulder, cut into 2" chunks
• 1 (14oz) Can tomato sauce
• 1 Large handful fresh cilantro, coarsely chopped.

Combine the bay leaves, cardamom, cinnamon, coriander, cumin, paprika, cayenne pepper, salt, and pepper and set aside. In a food processor, blend the onion, ginger, garlic, and cloves into a fine paste. Warm the ghee in a skillet or dutch oven and brown the lamb on each side. 

Once the lamb is well-browned, reduce the heat to medium and add the onion paste and seasonings, stirring everything around (gently so as to not break up the bay leaves).

 Continue to simmer for another five minutes until very aromatic. Add the tomato sauce and diced tomatoes, stir together, and bring to a simmer.

Cover and reduce heat to low, simmering for 1.5 hours. After an hour and a half, remove the lid and check to see if the lamb is fork-tender. If it is, keep the lid off and allow to simmer on med/low heat for another five minutes, which will thicken the sauce. If the lamb is still tough, cover and simmer on low for another 30 minutes and try again. Right before serving, stir in the chopped cilantro.

H/t thedomesticman.com

Lemon-Ginger Meatballs

• 2-3 pound ground pork (can substitute beef)
• 8 shiitake mushrooms, stemmed and minced
• 2 tablespoon minced fresh mint leaves
• 2 tablespoon minced fresh basil leaves
• 2 tablespoon minced fresh Italian parsley
• 2 eggs
• 3 teaspoons minced fresh ginger
• 2 teaspoons fresh lemon zest
• 1 teaspoon kosher salt
• freshly ground black pepper
• freshly chopped herbs (optional garnish)

Heat the oven to 425˚ F with the rack in the middle.  Combine ingredients in a bowl. Make meatballs, set on parchment paper lined baking sheet and roast 12-15 minutes.

Smoky Citrus Rum Old Fashioned

• 2 ounces rum
• 2 dashes Cocktail Punk Smoked Orange Bitters
• 5-10 ml demerara syrup (1:1 ratio)
• orange peel for garnish 

 In a double old fashioned glass, add a large cube of ice. Add rum, syrup and bitters. Gently stir 15 seconds. Squeeze the orange peel over the drink to release the oil and add the peel to the drink.

h/t: stirandstrain.com

Meatloaf

• 3 lb ground meat
• 3 eggs
• 3 gloves garlic, mashed
• 3 Tbs cilantro or Italian parsley
• 6 oz sharp cheddar cheese, shredded
• Spices to taste

Preheat oven to 375° F. In large bowl, thoroughly mix all ingredients. Place meat into oiled loaf pan & bake 45 min to 1 hour.

Chili Dry Rub

• 4 Tbsp dark chili powder
• 2 Tbsp garlic powder
• 2 Tbsp ground mustard seed
• 1 Tbsp sea salt
• 1 Tbsp ground coriander
• 2 Tbsp ground cumin seed
• 2 Tbsp paprika
• 1 Tbsp dried ground chipotle pepper

Dry Rub for Pork

• 2 Tbsp smoked paprika
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 2 Tbsp sea salt
• 1 Tbsp dry mustard
• 1 Tbsp dry basil (crushed)
• 2 tsp chipotle powder
• 1 tsp black pepper

Taco Seasoning

• 1 Tbsp Chili powder
• ¼ tsp Garlic powder
• ¼ tsp Onion powder
• ¼ tsp Crushed red pepper flakes
• ¼ tsp Dried oregano
• ½ tsp Paprika
• 1 ½ tsp Ground cumin
• 1 tsp sea salt
• 1 tsp black pepper

Greek Seasoning

• 1 ½ tsp Oregano
• 1 tsp Mint
• 1 tsp Thyme
• ½ tsp Marjoram
• ½ tsp Minced Onion
• ¼ tsp Minced Garlic

Orange Mustard Chicken Marinade

• 1 Tbsp Dijon mustard
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar (red wine vinegar works, too)
• 1 tsp hot chile powder
• Grated Orange zest 
• Juice from the orange
• Sea salt 
• Black pepper

Salt and pepper your chicken and fire up the grill. Mix all other ingredients together and coat the bird. Let it marinate for forty five minutes while the coals heat up, then slap it on the grill.

Whiskey/Balsamic Steak Marinad

• 1 part whiskey
• 1 part balsamic vinegar

Marinade for up to an hour.

Tandoori Chicken

• 1 whole chicken, quartered 
• 2 Tbsp ghee 
• 1 red onion, sliced into rings and soaked for 30 minutes 
• 1 lemon, wedged 

First Marinade

• 1 tsp sea salt 
• 2 tsp Kashmiri red chili powder 
• 1" ginger, peeled 
• 2 cloves garlic 
• 1 Tbsp lemon juice 

Second Marinade

• 1 cup Greek yogurt 
• 1" ginger, peeled and minced 
• 2 cloves garlic, minced 
• 1 tsp Kashmiri red chili powder 
• 1 Tbsp garam masala 
• 1 tsp ground coriander 

Trim the chicken and make deep slices to allow marinade to penetrate. Sever tendons connecting ankle joints.

Blend first marinade ingredients and rub over chicken pieces. place in covered dish and refrigerate 30 minutes while preparing second marinade

Whisk together ingredients for second marinade. After 30 minutes, rub the second marinade over the chicken. Place the chicken in a ziplock bag and refrigerate overnight.

Grill on direct heat bone-side down for 10 minutes. Once char is established, move to indirect side and brush with melted ghee. Grill to temp, about 30 minutes.

Serve with onions and lemon wedges.

Oven

If roasting, place chicken on a rack in a lined baking sheet, and roast at 450° until cooked through, ~45 minutes. Brush with glee 20 minutes into cooking.

Balsamic Marinade

• A few splashes of balsamic vinegar
• 2 cloves garlic, minced
• Sea salt and black pepper to cover all sides
• Thyme (fresh or otherwise)

For steak, pork, and chicken.

If you want to reach more meat faster, go ahead and add some olive oil to the mix (along with more of everything else), which will allow for a more traditional, liquid marinade.

Skirt Steak Marinade

• 1/2 cup olive oil
• 2 Tbsp salt, dissolved in two ounces water
• 4 scallions, cut in half
• 2 big cloves of garlic
• 1/4 cup lime juice
• 1 tsp red chile pepper flakes/powder
• 1 tsp cumin
• 2 tsp honey

Mix it all up and cover your meat completely. Marinate in the fridge for an hour.

Cuban Mojo

• Bulb of garlic, minced
• 2 tsp salt
• 1 tsp ground black pepper
• 1/2 cup orange juice
• 1/2 cup lime juice
• 1/2 cup lemon juice
• Zest from the citrus
• 2 tsp cumin

Pairs well with beef, pork, chicken, and fish, but the high acidity makes it easy to over-marinate. Don’t go over an hour with this one.

Barbeque Sauce

• 2 Tbsp coconut oil
• 2 medium onions, minced
• 2 28oz cans whole tomatoes in juice
• 2 8oz cans tomato sauce
• 1 ½ cups apple cider vinegar
• 1/2 cup honey
• 4 Tbsp date molasses
• 1/2 cup orange juice
• 2 Tbsp paprika
• 2 Tbsp chili powder
• 4 tsp hickory liquid smoke
• 4 tsp ground black pepper
• 2 tsp salt
• 1 tsp worcestershire sauce 
• 1/4 cup dijon mustard
• 1/2 tsp all spice
• 1 bay leaf

Mince the onions in a food processor and set aside. In a dutch oven, heat up the coconut oil on medium for a few minutes. Add the onion and saute until the onion becomes translucent, about five minutes.

Add the rest of the ingredients, and just as it starts to boil, set the heat to low. Simmer for two hours, using a potato masher to break up the tomatoes as they cook. After two hours, remove the bay leaf and blend the sauce until it’s smooth. Simmer for another 30 minutes.

Honey Mustard Sauce

• 2 Tbsp canola mayonnaise (or homemade)
• 2 Tbsp Dijon mustard
• 2 Tbsp honey

Whisk all ingredients together. Serve immediately or refrigerate.

Pairs well with whitefish or chicken.

Peanut Butter Cookies

• 2 1/2 c. blanched almond flour
• 1/4 tsp baking soda
• 1/4 tsp salt (omit if peanut butter is salted)
• heaping 1/2 c. peanut butter
• 1 Tbsp vanilla extract
• 1/2 c. honey

Combine all ingredients in a medium sized bowl. Stir till well combined. Drop tsp sized balls onto a parchment lined cookie sheet. If desired cross each cookie with tines of a fork. Bake at 325 degrees for 6-7 minutes.

Better Butter Chicken

• 2 ½ lbs boneless, skinless chicken thighs
• 2 Tbsp coconut oil
• 1 red onion, diced
• 4 garlic cloves, minced
• ½ tsp cardamom powder
• ½ tsp coriander
• 1 tsp fenugreek powder
• 1t chili powder
• 1 (6-oz) can tomato paste
• ½ can coconut milk
• 1 tsp sea salt
• 4 Tbsp butter
• 1 lb. red chard, chopped and stemmed

Cut chicken into bite-sized pieces. In a large skillet, heat coconut oil over medium heat, add onion and sauté. Turn heat to low, add garlic, cardamom, coriander, fenugreek, and chili powder and stir into paste. Turn heat back to medium and add tomato paste, coconut milk, and salt, and whisk. Bring the sauce to a simmer and add chicken. Stir well, cover, and cook on medium-low for 15 minutes, stirring occasionally. Stir butter into sauce until melted and serve over chard.

Asparagus-Stuffed Chicken Breasts

• 16 asparagus stalks
• 4 boneless, skinless chicken breasts
• 4 Tbsp butter
• 1 cup ham, cubed
• Sea salt
• Black pepper

Preheat oven to 350°. Blanch asparagus for 1 minute and set aside. Butterfly chicken and place 1 Tbsp butter, 4 asparagus stalks, and some ham in each breast. Secure each chicken breasts with a toothpick, sprinkle each with salt and pepper, and place on greased glass baking dish. Bake for 20 minutes or until cooked through.

Butternut Squash Soup

• 1 butternut squash
• 2 strips of bacon
• 2 cups chicken broth
• Cinnamon
• Nutmeg
• White pepper
• Onion powder
• Salt
• Parmesan cheese

Skin, seed, and cube squash, and roast on a baking sheet in a 400° oven for 30 minutes. Cook the bacon to crispy, chop into bits, and save, along with grease. Place the squash into a soup pot and add broth. Simmer for 20 minutes, and add ~ 1 Tbsp cinnamon, ½ tsp nutmeg, 1 tsp white pepper, ½ tsp onion powder, and salt to taste. Grate in 1/3 cup of parmesan cheese. Once soup is flavored to taste, puree until smooth. Add bacon bits and grease, and serve.

Pico de Gallo

• 1 white onion, finely chopped
• 2 tomatoes, finely chopped
• 1/4 cup finely chopped cilantro
• 1 jalapeno pepper, finely chopped (optional)
• Juice from half a lime

Mix together ingredients. Add salt to taste.