Pork Chops with Fingerling Potato and Fennel Medley with Chantrelle Mushrooms

For the Pork Chops
4 bone in pork chops
1 quart of water
1/2 c white wine vinegar
5-7 black peppercorns
Tsp whole fennel seeds
1/4 c salt
2 bay leaves
Tsp red chili flakes

In a large bowl, combine all ingredients but the pork chops. Stir until the salt is completely dissolved. Add pork chops, cover with lid/plastic wrap, and refrigerate until ready to cook (at least 2 hours).

Preheat grill until scorching hot. Place pork chops on to preheated grill and cook 5-7 minutes per side till brown and slightly charred. Remove and let the pork chops rest for 10 minutes before serving.

For the Potato and Fennel Medley
1 lb fingerling potatoes
1 fennel bulb, chopped
2 garlic cloves, minced
parsley, chopped
salt and oil

Bring a large pot of water to a boil and season with salt. Cook potatoes in boiling water till fork tender. Drain and slightly cool.

Meanwhile, in a saute pan add a small amount of oil and heat over medium. Add the fennel and garlic. Season with salt. Sweat until tender. Remove from heat.

Slice the potatoes so they form small 1/8 circles. Combine the sliced potatoes and fennel mixture in a large bowl. Dress with a small amount of oil and parsley.

For the Chantrelle Mushrooms
A handful of dried chantrelle mushrooms
Water
Tablespoon oil
Tablespoon butter
Salt

In a small bowl, add mushroom and water to cover. This will rehydrate the mushrooms. Drain and dry after 10 minutes. Heat oil and butter in a small saute pan over medium-low heat. Add mushrooms and slowly cook till golden brown. Season with salt. Serve.

Potato salad

7 yukon gold potatoes quartered
1 onion chopped
3 stalks celery, chopped
3 cloves garlic minced
3 egg yolks
3 splashes of white wine vinegar
1 + 2/3 c. vegetable oil
dill chopped
1/3 c mustard
salt

For the mayonnaise:
In a food processor, add the egg yolks and white wine vinegar. Season with salt. Blend. Slowly drizzle in the oil. As the mixture thickens, you can add oil quicker. Whip until all oil is incorporated. The mayonnaise should be light and airy!

For the potato salad:
Boil the potatoes in salted water until fork tender, around 20 minutes. Meanwhile sweat onions and garlic until translucent. Add the cooked onions and garlic to a bowl. Add chopped celery. When the potatoes are finished boiling, quickly cut them into small squares and transfer to bowl with onions, garlic and celery. Add the mayonnaise and mustard. Season well with salt. Add chopped dill to taste.

Machichki

1 lb greek yogurt
1 lb flour
1 egg
1 tsp baking soda
pinch of salt

In a bowl combine yogurt and egg. In a separate bowl, mix flour, baking soda, and salt. Pour the wet mixture into the dry. Mix with your hands. Flour a flat work surface and turn the dough onto the surface. Knead the dough for 5-10 minutes. Rub flour on your hands to keep from sticking. With a rolling pin, flatten the dough to 1/8 to 1/4 inch. Cut into 1/2 inch strips then cut horizontally into small rectangles.

Heat a skillet over medium heat and add vegetable shortening till 1/8 inch up the side of the skillet. Place the dough rectangles into the oil and cook till golden brown. Flip. Remove after fully cooked and place onto paper towels to soak up the grease. Serve the machicki with honey, Nutella, or anything delicious.

Banana Bread Cupcakes with Peanut butter-cream cheese frosting

For the cake:
1 c flour
1 c sugar
2 overripe bananas
1 tsp vanilla extract
2 eggs
1 c buttermilk
1/2 c vegetable oil
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350.

In a small bowl, combine overripe bananas, vanilla extract, eggs, buttermilk, and vegetable oil. Mash ingredients together until combined. In another bowl, combine the dry ingredients, the flour, sugar, baking powder, baking soda, and salt. Pour the wet mixture into the dry ingredients and stir until combined. Line a muffin pan with muffin tins and fill no more than 3/4 full with cupcake batter. Bake for 30-35 minutes. Let cool.

For the frosting:
1 stick butter
8 oz cream cheese
1 c peanut butter
2 c powdered sugar

In a large bowl, combine butter, cream cheese, and peanut butter. With an electronic handheld blender, blend until light and creamy. While mixing on low, slowly add the powdered sugar. Then frost the cupcakes any way you like.

Latin Mac ' n Cheese

1 lb. spiral, tubular noodles (cellentani, cavatappi, etc.)

1 T butter

1 T flour

2 c milk

3 ounces queso fresco, shredded 

3 ounces idiazabal or manchego, shredded

1/2 c crema

3 jalapenos, sliced

1/4 c water

1/4 c sugar

Season and boil water and cook the pasta according to manufacturers directions. Reserve. 

Meanwhile, in a small saucepan, combine sliced jalapenos, water, and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 20 minutes. Separate from remaining liquid. 

While jalapenos are cooking, melt the butter in a oven-proof pan. Add the flour and stir to combine with the melted butter. This mixture is called a roux. Cook for a few minutes to remove the raw flour taste. While whisking, pour in the milk. Stir until the roux has dissolved. Add the shredded cheeses and crema. Stir until the cheese in fully melted then add the noodles. (Optional) place in your oven and broil for 7-10 minutes. Keep an eye on your dinner! Remove and place candied jalapenos on top.

Top Notch Guacamole

3 avocados, halved, remove skin and seed
2 limes juiced
3 cloves garlic, minced
Handful cilantro, chopped
1/2 c tomatoes, chopped
1/4 tsp ground cumin
salt

Place the avocado halves and lime juice in a bowl. Run a large knife across the bottom of the bowl, cutting the avocado. Repeat multiple times in different directions. This creates a slightly chunky guacamole. Add the remaining ingredients. Stir to combine. *Tip: season heavily with salt to cut through the natural avocado oils. Serve with tortilla chips.

Place the seed in the guacamole so the avocados do not turn brown!

Vegan Taco Bar

I am separating the four recipes but this can all come together in an hour. Just combine the elements on the homemade taco shells with avocado and dig in.

Pinto Beans
1 c. dried pinto beans soaked overnight
3 c. water
1 onion, chopped
1 jalapeno, minced
1 bay leaf
3 cloves garlic, minced
Salt and oil

In large pan, heat oil over medium heat. Add onion and sweat till translucent. Add the jalapeno, bay leaf, and garlic. Cook till aromatic and season with salt. Add beans and water. Bring to a boil then reduce to a simmer. Simmer covered for an hour or until tender.

Shells
2 c. masa
1 T vegetable shortening
1 c + 3 T water
salt

In a large bowl, combine masa, vegetable shortening, water, and salt (season to your preference). Knead until fully incorporated and flexible. Pinch and roll dough into 16 small balls. At this point, you can use a tortilla press or... Place one dough ball on a large piece of plastic wrap then fold the plastic wrap over the dough. Place the parcel on the ground and lay a large, heavy skillet on top. Step on the skillet (picture below). This will create thin and delicious tortilla shells. Remove the skillet and Voila! You have a perfectly pressed taco shell. Repeat with the remaining dough. Once you have pressed all the shells, heat a skillet (please wash if you stepped in it earlier) on medium heat. Cook the pressed shells on the hot surface for 2-3 minutes per side. It is similar to making pancakes. These taco shells are great for any occasion.

Cilantro scented rice
1 + 3/4 c. water
1 c. jasmine rice
Handful of cilantro chopped
2 limes juiced
salt

Bring water to a boil and season with salt. Add rice, bring back to boil, reduce heat, and simmer for 9 minutes. Remove from heat and let rest for 10 minutes. Fluff with a fork. Add lime juice and cilantro. Combine. Cheap Chipotle at home!

Fried Garbanzo Beans
1 c garbanzo beans
1/4 flour
4 c vegetable oil

In a pot, heat the oil to 350 degrees.

Meanwhile, drain then dry the garbanzo beans with paper towels. Toss the garbanzo beans in a bowl and evenly cover with flour by shaking the bowl. Before frying, layer many paper towels on a plate. Gently place one fourth of the beans in the hot oil. Fry for 5-7 minutes till golden and crispy. Remove from oil and place on the paper towels. Repeat this process one fourth of the beans at a time.