Peruvian Chicken

With the news that a Latin restaurant was coming to town, and would offer Peruvian fare, my mind turned to one of my favorite poultry preparations… Peruvian Chicken. Upon hearing this, my better half offered to cook Peruvian Chicken this past weekend. I, of course was delighted at the prospect and offered to make Causa Rellena, my favorite Peruvian side dish. Peruvian Chicken, from the NY Times: Ingredients Yield:4 servings For the Chicken 6 garlic cloves, finely grated or minced 3 tablespoons soy sauce 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal. I got ours on Amazon 1 tablespoon lime juice teaspoon chile powder 1 teaspoon Dijon mustard 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper ½ teaspoon fine sea...

Mushroom Powder Encrusted Beef Short Ribs

My buddy Jim Goetz suggested using powdered dry mushrooms, after he cooked an omelette using them. This got me to thinking. I have a huge container of dried wild mushroom in my pantry that I pull out and re-hydrate as needed. So tonight I put about a quarter cup of the dried mushrooms into my spice grinder and made a powder. In a bowl I put 4 beef short-ribs, coated them with a Monacan olive oil (more on that later), as well as some garlic powder, onion powder, fresh cracked black pepper and some Himalayan sea salt. Into this I added the mushroom powder and tossed everything well. I placed these in my air fryer for 20 minutes at 400°. This browned them nicely. Meanwhile I made my saffron rice. Saffron Rice When the timer went off on the ribs, I dropped the temp...

Cloud Eggs

And now for something completely different…Cloud Eggs! This was a new one for me. Preheat your oven to 400°. Separate the whites from the yokes of 2 eggs. Whip the yokes to stiff peaks. A hand mixer works well here. Fold the whites onto a baking sheet lined with parchment paper. Make an indentation for future yoke placement. Put into the oven for about 8 minutes, you want the a little golden, like a meringue. Place the yokes in the indentation. Season as you like, I crushed on some black pepper and dusted mine with Spanish paprika. Put back into the oven till the reach a level of done-ness you are happy with. Mine took about 5 minutes. You can serve it any way you like. I put mine on toast with a slice of Black Forest ham and topped it with a Mornay sauce,...

Eggs Benedict

Because I had an English muffin…EGGS BENEDICT! My small batch hollandaise sauce: 2 Egg yokes1 tspn lemon juice1/4 tspn spanish paprika1/4 tspn crushed black pepper.1/4 stick of butter, melted Whip the egg yokes well, whisk in the lemon juice, then butter, all while continuing to whisk. Add pepper and paprika. Construction: • Toasted English Muffin• Slice of pan seared Black Forest ham (I seared mine in a little Spanish olive oil).• Poached egg• Hollandaise sauce• Fine grated Gruyere Cheese• Fresh ground black pepper• Garnish of...

2025 Pickled Eggs

Every so often I get the hankering for a pickled egg. And every time I make them a little different. This latest batch is now my favorite. Put your eggs in a saucepan, cover with water. Bring to a boil and set a timer for 20 minutes. Move them to an ice bath and peel. 1 part apple cider vinegar1 part white vinegar1 part waterA good grind of black peppercorn1 TBS on Kevin Bolton’s Creole Seasoning1 tspn of Flatiron’s 4-pepper blend1 heaping TBS of minced garlic2 TBS Beet powder This time I added no sugar (usually agave) or salt. I just mixed the ingredients, no boiling, and tossed in the eggs. The ones in the photo have been soaking for about a week. And they are fantastic. My favorite...