All Recipes

- 6 poblano chiles
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, chopped (or 1 cup crushed tomato)
- 1/4 cup raisins (soaked if dry)
- 1/4 cup chopped almonds or pecans (optional)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 3 eggs, separated
- 1/2 cup flour
- Vegetable oil for frying
- Salt and pepper

1. Roast, peel and seed poblanos; make a slit and set aside.  
2. In a skillet, sauté onion and garlic until translucent; add ground beef and cook until browned. Stir in tomatoes, raisins, nuts, cinnamon, cumin, salt and pepper; simmer 8–10 minutes until thickened and drain excess fat. Cool slightly.  
3. Stuff each chile with picadillo; dust with flour.  
4. Whip egg whites to stiff peaks, fold in yolks gently to make batter.  
5. Heat oil in a deep skillet; dip each stuffed chile in batter and fry until golden on all sides. Drain on paper towels.  
6. Serve with warm tomato salsa or a light ranchero sauce.

- 6 poblano chiles
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 1 medium tomato, chopped
- 1/2 cup chopped cilantro (optional)
- 1/2 cup shredded queso Oaxaca or Monterey Jack (optional)
- 3 eggs, separated
- 1/2 cup flour
- Vegetable oil for frying
- Salt and pepper

1. Roast, peel and slit poblanos; set aside.  
2. Sauté onion and garlic until soft, add tomato and cook until saucy; add shredded chicken and cilantro, season with salt and pepper; remove from heat and cool. Stir in cheese if using.  
3. Stuff chiles with the chicken mixture and dust lightly with flour.  
4. Beat egg whites to stiff peaks; fold in yolks to make batter.  
5. Heat oil in a skillet; coat each chile in batter and fry until golden brown on both sides; drain.  
6. Serve with salsa verde or a light tomato sauce.

- 1 sheet puff pastry or pre-made mini tartlet cases
- 1½ cups grated Irish cheddar
- 3 spring onions, finely sliced
- 2 eggs
- ¼ cup cream or milk
- 1 tsp Dijon mustard
- salt and pepper
- a little beaten egg for glaze

1. Preheat oven and line mini tart tins with pastry (or use pre-made cases).
2. Mix grated cheddar, sliced spring onions, eggs, cream, Dijon, salt and pepper until combined.
3. Spoon mixture into tartlet shells, brush pastry edges with beaten egg.
4. Bake until filling is set and pastry is golden, about 12–15 minutes; cool slightly and serve warm.

- 8 oz black pudding (blood pudding), crumbled
- 1 cup mashed potato (leftover or freshly made)
- 1 small onion, finely chopped and sautéed
- 1 egg, beaten
- flour, for dusting
- breadcrumbs, for coating
- oil for frying
- 1 apple, peeled and chopped
- 1 tbsp sugar and 1 tbsp lemon juice (for purée)

1. Sauté onion until soft; mix with crumbled black pudding and mashed potato to form a cohesive mixture; season lightly.
2. Shape mixture into small logs or balls, dust in flour, dip in beaten egg, and coat in breadcrumbs.
3. Fry croquettes in hot oil until golden and crisp, drain on paper towel.
4. Meanwhile, simmer apple with sugar and lemon juice until soft, then purée until smooth.
5. Serve croquettes warm with a dollop of apple purée for dipping.

- 1–1.5 lb cocktail sausages (pork chipolatas or little smokies)
- 1 cup Guinness stout
- ½ cup brown sugar
- 2 tbsp Dijon or whole-grain mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp butter

1. Combine Guinness, brown sugar, mustard, and Worcestershire in a saucepan and bring to a simmer until sugar dissolves.
2. Add sausages and simmer gently for 10–15 minutes until cooked through and sauce reduces.
3. Remove sausages, increase heat and reduce sauce to a glossy glaze; stir in butter.
4. Toss sausages in the glaze, transfer to a serving dish, and serve hot with toothpicks.

- 1.5 lb (700 g) boneless skinless chicken thighs, cut into large pieces
- 3 tbsp Massaman curry paste
- 1 can (400 ml) coconut milk + 1/2 cup coconut milk or water
- 3 medium potatoes, peeled and cut into chunks
- 1/2 cup roasted peanuts
- 2 tbsp tamarind paste
- 2 tbsp palm sugar (or brown sugar)
- 3 tbsp fish sauce
- 4 shallots, halved
- 3 cloves garlic, smashed
- 2 cinnamon sticks
- 2 bay leaves
- 1 tbsp vegetable oil
- 1 cup water or low-sodium chicken stock
- Fresh cilantro or sliced shallots for garnish (optional)

1. Heat oil in a large saucepan over medium heat and briefly fry the Massaman curry paste until fragrant (about 1–2 minutes).
2. Stir in 1/2 cup coconut milk, cook until oil separates slightly from the paste.
3. Add chicken pieces and toss to coat in the paste for 2–3 minutes.
4. Pour in remaining coconut milk and water or stock, add cinnamon sticks, bay leaves, shallots, and garlic; bring to a gentle simmer.
5. Add potato chunks, roasted peanuts, tamarind paste, palm sugar, and fish sauce.
6. Simmer uncovered for 20–30 minutes, until chicken is cooked through and potatoes are tender.
7. Taste and adjust seasoning with more fish sauce, palm sugar, or tamarind to achieve a balanced sweet-sour-salty flavor.
8. Remove cinnamon and bay leaves, garnish with cilantro or sliced shallots, and serve with steamed jasmine rice.

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- 1.5 lb (700 g) boneless skinless chicken thighs, cut into pieces
- 3 tbsp Massaman curry paste
- 1 can (400 ml) coconut milk plus 1/2 cup coconut cream
- 3 medium potatoes, chunked
- 1/2 cup roasted peanuts
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 3 tbsp fish sauce
- 4 green cardamom pods, lightly crushed
- 2 small cinnamon sticks
- 1 tbsp vegetable oil
- 1 cup chicken stock or water
- Fried shallots and chopped cilantro to serve (optional)

1. Heat oil in a heavy pot, add curry paste and fry until aromatic.
2. Stir in the coconut milk and bring to a gentle simmer.
3. Add chicken pieces, coconut cream, cardamom pods, and cinnamon; stir to combine.
4. Pour in stock, then add potatoes and roasted peanuts.
5. Mix in tamarind paste, palm sugar, and fish sauce.
6. Simmer on low for 25–35 minutes until chicken and potatoes are tender and sauce has thickened.
7. Remove cardamom pods and cinnamon sticks; adjust seasoning for sweet, sour, and salty balance.
8. Serve hot with jasmine rice and garnish with fried shallots and cilantro.

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- slider buns or small rolls
- thinly sliced cooked corned beef
- 3 cups shredded green cabbage
- 1 tbsp butter
- 1 tsp caraway seeds (optional)
- Irish brown mustard or Dijon
- salt and pepper
- small pickles or toothpicks to hold sliders

1. Melt butter in a skillet, add shredded cabbage (and caraway if using) and sauté until softened and lightly browned; season with salt and pepper.
2. Lightly toast slider buns, spread a thin layer of mustard on each bun bottom.
3. Layer a slice of corned beef and a spoonful of sautéed cabbage on each bun, top with the bun lid.
4. Secure with a toothpick or small pickle and keep warm until serving.

- 2 cups raw grated potato, squeezed dry
- 1 cup mashed potato
- 1 egg
- 3 tbsp flour
- salt and pepper
- butter or oil for frying
- smoked salmon, sliced small
- ¼ cup sour cream
- 1–2 tsp prepared horseradish (to taste)
- chopped chives or parsley

1. Mix grated potato, mashed potato, egg, flour, salt, and pepper until combined.
2. Heat butter/oil in a skillet and spoon small rounds (1–2 tbsp) of the mixture, flattening into mini pancakes; cook 2–3 minutes per side until golden.
3. Whisk sour cream with horseradish and adjust seasoning.
4. Top each warm boxty with a little horseradish cream, a piece of smoked salmon, and a sprinkle of chives; serve immediately.

- slices of Irish soda bread, cut into 1–2 inch rounds
- cream cheese or crème fraîche
- smoked salmon, thinly sliced
- fresh dill sprigs
- lemon wedges
- capers (optional)
- black pepper

1. Toast soda bread rounds lightly until just crisp.
2. Spread a thin layer of cream cheese or crème fraîche on each round.
3. Top with a small fold of smoked salmon, a dill sprig, a few capers if using, and a crack of black pepper.
4. Finish with a small squeeze of lemon and serve on a platter.

- 24 little smokies
- 12 bacon strips, halved crosswise
- 1/2 cup packed brown sugar
- Toothpicks

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available.  
2. Wrap each little smokie with a half strip of bacon and secure with a toothpick.  
3. Roll each wrapped smokie in brown sugar, pressing lightly to adhere.  
4. Arrange on the rack or directly on the baking sheet and bake 15–20 minutes until bacon is crisp and sugar is caramelized, turning once if not on a rack.  
5. Drain briefly on paper towels and serve warm.

- 24 little smokies
- 12 bacon strips, halved crosswise
- 1 cup grape jelly
- 1 cup chili sauce (or tomato chili sauce)
- Toothpicks

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.  
2. Wrap each little smokie with a half strip of bacon and secure with a toothpick; place in the dish.  
3. In a small saucepan or microwave-safe bowl, heat grape jelly and chili sauce together until combined and smooth.  
4. Spoon or pour the glaze evenly over the smokies, covering most pieces.  
5. Bake 20–25 minutes until bacon is cooked and glaze is bubbling, spooning glaze over pieces once during baking. Serve warm with toothpicks.

- 24 little smokies
- 12 bacon strips, halved crosswise
- 1/3 cup pure maple syrup
- 2 tablespoons Dijon mustard
- Freshly ground black pepper, to taste
- Toothpicks

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a rack on top if available.  
2. Wrap each little smokie with a half strip of bacon and secure with a toothpick.  
3. Whisk maple syrup, Dijon mustard, and a few grinds of black pepper. Brush a thin coat onto each wrapped smokie.  
4. Place on the rack and bake 15–20 minutes, brushing once more halfway through, until bacon is glazed and crisp.  
5. Let rest 2 minutes and serve warm.

- 24 little smokies
- 12 bacon strips, halved crosswise
- 1/2 cup packed brown sugar
- 1–2 tablespoons Sriracha (adjust to heat preference)
- 1 teaspoon lime juice (optional)
- Toothpicks

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil.  
2. Mix brown sugar with Sriracha and lime juice until cohesive (mixture will be thick).  
3. Wrap each little smokie with a half strip of bacon and secure with a toothpick. Press a small amount of the sugar-Sriracha mixture onto each wrapped smokie.  
4. Arrange on the baking sheet and bake 15–20 minutes until bacon is cooked and sugar caramelizes, watching for burning due to sugar.  
5. Serve immediately while sticky and warm.

- 24 little smokies
- 12 bacon strips, halved crosswise
- 12 canned pineapple chunks, halved (or 24 bite-size pieces)
- 1/3 cup teriyaki sauce or 1/4 cup brown sugar (optional glaze)
- Toothpicks

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil.  
2. Thread a pineapple piece onto each little smokie (or place pineapple half on top), then wrap with a half strip of bacon and secure with a toothpick.  
3. If using, brush lightly with teriyaki sauce or sprinkle with brown sugar for extra glaze.  
4. Bake 15–20 minutes until bacon is crisp and edges of pineapple are caramelized, basting once if using teriyaki.  
5. Serve warm, allowing pineapple juices to mingle with bacon for best flavor.

- 24 little smokies
- 12 bacon strips, halved crosswise
- 4 oz cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1–2 jalapeños, seeded and finely diced (adjust to heat)
- Toothpicks

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil.  
2. Stir together cream cheese, cheddar, and diced jalapeño until smooth.  
3. Make a small lengthwise slit in each little smokie and pipe or spoon a small dollop of the cream cheese mixture into the slit, or top each smokie with a small spoonful.  
4. Wrap each smokie with a half strip of bacon and secure with a toothpick.  
5. Bake 15–20 minutes until bacon is crisp and cheese is lightly golden; serve warm.

- Chicken Breast (Boneless, Skinless)
- Broccoli
- Button Mushroom
- Garlic
- White Onion

1. Slice Chicken Breast (Boneless, Skinless) thinly against the grain; thinly slice White Onion; mince Garlic; separate Broccoli into small florets; slice Button Mushroom.
2. Heat a large nonstick skillet over high heat. Add the sliced chicken in a single layer and cook, stirring, until the pieces are mostly cooked through and lightly browned.
3. Add the sliced White Onion and minced Garlic to the pan and stir for 1–2 minutes until the onion softens.
4. Add Button Mushroom slices and continue to stir until mushrooms release moisture and begin to soften.
5. Add Broccoli florets, toss to combine, cover the pan and cook 3–5 minutes until broccoli is tender‑crisp.
6. Uncover, stir everything together until evenly heated, then remove from heat and serve immediately.

- Chicken Breast (Boneless, Skinless)
- Broccoli
- Button Mushroom
- Garlic
- White Onion

1. Cut Chicken Breast (Boneless, Skinless) into bite‑sized pieces; thinly slice White Onion; crush or slice Garlic cloves; halve or slice Button Mushroom; cut Broccoli into florets.
2. Heat a heavy skillet over medium heat and add the chicken pieces; cook until they begin to color.
3. Add sliced White Onion and Garlic to the pan and cook gently until the onion softens and the garlic is fragrant.
4. Add Button Mushrooms and cook until their liquid reduces and they become tender.
5. Stir in Broccoli florets, cover, and cook 4–6 minutes until broccoli is cooked through but still vibrant.
6. Toss everything together to combine flavors and serve hot.

- Chicken Breast (Boneless, Skinless)
- Broccoli
- Button Mushroom
- Garlic
- White Onion

1. Cube Chicken Breast (Boneless, Skinless); slice White Onion thinly; mince Garlic; slice Button Mushroom; separate Broccoli into small florets.
2. Place chicken in a wide skillet over medium‑high heat and cook until pieces begin to brown.
3. Add White Onion and Garlic, cook until onion is translucent and aromatic.
4. Add Button Mushroom and cook until softened and slightly reduced.
5. Add Broccoli florets, reduce heat to medium‑low, cover, and simmer until broccoli is tender and chicken is fully cooked.
6. Stir gently to combine and serve warm.

- Chicken Breast (Boneless, Skinless)
- Broccoli
- Button Mushroom
- Garlic
- White Onion

1. Butterfly each Chicken Breast (Boneless, Skinless) by slicing through horizontally to open like a book; pound gently to an even thickness.
2. Finely chop Button Mushroom, White Onion, Garlic, and Broccoli florets and mix together as the stuffing.
3. Place a portion of the chopped stuffing on each flattened breast and roll tightly, securing if needed with kitchen twine or toothpicks.
4. Place rolls seam‑side down in a skillet over medium heat and cook, turning, until all sides are nicely browned and the chicken is cooked through.
5. Remove rolls, let rest a few minutes, then slice into rounds to reveal the stuffing and serve immediately.

- Chicken Breast (Boneless, Skinless)
- Broccoli
- Button Mushroom
- Garlic
- White Onion

1. Preheat the oven to 200°C (400°F). Leave Chicken Breast (Boneless, Skinless) whole; slice White Onion; halve or slice Button Mushroom; peel Garlic cloves; cut Broccoli into florets.
2. Arrange chicken breasts in a single layer in a baking dish and tuck Broccoli florets, Button Mushroom, White Onion slices, and whole or sliced Garlic around the chicken.
3. Place the dish in the oven and roast for 20–30 minutes, or until chicken is cooked through and vegetables are tender.
4. Remove from oven, let rest briefly, then serve the chicken with the roasted vegetables.

- Chicken Breast (Boneless, Skinless)
- Broccoli
- Button Mushroom
- Garlic
- White Onion

1. Slice White Onion thinly, mince Garlic, slice Button Mushroom, cut Broccoli into florets, and cut Chicken Breast (Boneless, Skinless) into strips or medallions.
2. Place the sliced onions in a wide skillet over medium‑low heat and cook slowly, stirring occasionally, until they turn deeply softened and lightly caramelized.
3. Push onions to the side, add chicken pieces to the center of the skillet and cook until they begin to brown.
4. Stir in minced Garlic and Button Mushroom slices, cook until mushrooms soften and release moisture.
5. Add Broccoli florets, cover the skillet, and cook until broccoli is tender and chicken is fully cooked.
6. Combine all ingredients in the pan, adjust texture by briefly cooking uncovered if needed, then serve hot.

- 1 lb (450 g) beef steak, thinly sliced against the grain
- 2 medium eggplants, cut into 1‑inch pieces
- 1 large bell pepper (red or green), sliced
- 4 scallions, cut into 1‑inch pieces
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp doubanjiang (spicy broad‑bean paste) or chili garlic sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 3 tbsp vegetable oil (for frying)
- Sesame oil, to finish
- Cooked jasmine rice, to serve
- Salt and pepper

1. Marinate beef with 1 tbsp soy sauce, Shaoxing wine, a pinch of pepper and 1 tsp oil for 10–15 minutes.  
2. Heat 2 tbsp oil in a wok over high heat; stir‑fry eggplant until browned and softened, remove and set aside.  
3. Add remaining oil, sear beef quickly until just browned; remove and set aside.  
4. Add garlic, ginger and bell pepper to the wok and stir‑fry 30–60 seconds, then add doubanjiang and stir to bloom.  
5. Return eggplant and beef to the wok, add remaining soy sauce, rice vinegar and sugar; toss to combine.  
6. Stir in cornstarch slurry to thicken, adjust seasoning, finish with a drizzle of sesame oil and scallions.  
7. Serve hot over jasmine rice.

- 1 lb (450 g) beef steak, thinly sliced or roughly chopped
- 1 large bell pepper, thinly sliced
- 4 scallions, chopped
- 4 cloves garlic, minced
- 2–4 bird’s eye chiles, chopped (adjust to taste)
- 1 cup fresh Thai basil leaves (or holy basil if available)
- 2 tbsp soy sauce
- 1½ tbsp fish sauce
- 1 tsp oyster sauce
- 1 tsp palm sugar or brown sugar
- 2 tbsp vegetable oil
- Cooked jasmine rice, to serve

1. Heat oil in a wok or skillet over high heat; sauté garlic and chiles until fragrant.  
2. Add beef and stir‑fry until mostly cooked through.  
3. Add bell pepper and scallions and stir until peppers are crisp‑tender.  
4. Stir in soy sauce, fish sauce, oyster sauce and sugar; toss to coat evenly.  
5. Remove from heat and mix in basil leaves until wilted.  
6. Serve immediately over jasmine rice.

- 4 small‑large eggplants
- 1 lb (450 g) beef steak, finely chopped or minced
- 1 large bell pepper, finely diced
- 3 scallions, finely chopped
- 2 tomatoes, diced (or 1 cup canned chopped tomatoes)
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 3 tbsp olive oil (plus more for brushing)
- Salt and black pepper
- 1 tsp paprika
- Fresh parsley, chopped (for garnish)
- Cooked jasmine rice, to serve

1. Preheat oven to 375°F (190°C). Halve eggplants lengthwise and scoop out a portion of flesh to form boats; brush with olive oil and roast 20 minutes until softened.  
2. Meanwhile, heat 3 tbsp olive oil in a skillet; sauté scallions and garlic until soft. Add chopped beef and cook until browned.  
3. Add diced bell pepper, tomato paste and tomatoes, season with paprika, salt and pepper; simmer until mixture thickens.  
4. Spoon beef filling into roasted eggplant halves, return to baking dish, and bake another 15–20 minutes until fully tender.  
5. Garnish with parsley and serve with jasmine rice.

- 4 large bell peppers (tops removed and seeded)
- 1 lb (450 g) beef steak, finely chopped or minced
- 1 cup cooked jasmine rice
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes or 2 fresh tomatoes, chopped
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper
- Grated cheese (optional), for topping

1. Preheat oven to 375°F (190°C). Blanch whole peppers in boiling water 3 minutes, drain and set in a baking dish.  
2. Heat oil in a skillet; sauté scallions and garlic until fragrant, add beef and brown.  
3. Stir in tomatoes, cooked jasmine rice and oregano; season with salt and pepper and simmer 5 minutes.  
4. Fill peppers with the beef‑rice mixture, top with a little cheese if using.  
5. Bake 25–30 minutes until peppers are tender and filling heated through. Serve hot.

- 1 lb (450 g) beef steak, thinly sliced
- 1 medium eggplant, sliced into rounds
- 1 bell pepper, cut into strips
- 4 scallions, finely sliced (for salad)
- 3 tbsp soy sauce
- 1½ tbsp sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp sesame seeds
- Vegetable oil for grilling
- Cooked jasmine rice, to serve

1. Combine soy sauce, sugar, sesame oil, garlic and ginger; marinate sliced beef 20–30 minutes.  
2. Brush eggplant and bell pepper with oil and grill or sear until tender and slightly charred; set aside.  
3. Quickly cook marinated beef in a hot skillet until caramelized and cooked through.  
4. Toss sliced scallions with a pinch of salt, a splash of rice vinegar and a drizzle of sesame oil for a quick salad.  
5. Assemble bowls with jasmine rice, grilled vegetables, bulgogi beef, scallion salad and a sprinkle of sesame seeds.

- 1 lb (450 g) beef steak, thinly sliced
- 2 medium eggplants, sliced into rounds
- 1 bell pepper, sliced
- 1 large onion, sliced into rings (plus 2 scallions sliced for garnish)
- 1/4 cup soy sauce
- 2 tbsp calamansi juice or lemon juice
- 2 cloves garlic, minced
- 1 tbsp sugar
- Vegetable oil for frying
- Salt and pepper
- Cooked jasmine rice, to serve

1. Marinate beef with soy sauce, calamansi/lemon juice, garlic and sugar for 20–30 minutes.  
2. Pan‑fry eggplant and bell pepper in oil until golden and set aside.  
3. In the same pan, sear beef in batches until browned, then return all beef to pan. Add onion rings and a splash of the marinade; simmer briefly until onions are soft and sauce reduced.  
4. Adjust seasoning with salt and pepper. Plate with fried eggplant and bell pepper alongside jasmine rice, garnish with sliced scallions.

- 1 lb white shrimp, peeled and deveined
- 4 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine or seafood stock
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
- Linguine or crusty bread, for serving

1. Pat shrimp dry and season lightly with salt and pepper.
2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat; add garlic and cook until fragrant but not browned, about 30 seconds.
3. Add shrimp in a single layer and sauté 1–2 minutes per side until just opaque; remove shrimp and set aside.
4. Pour in white wine (or stock) and lemon juice; bring to a simmer and reduce slightly, scraping up any browned bits.
5. Stir in remaining butter until melted, return shrimp to pan, toss with parsley, and adjust seasoning.
6. Serve immediately over cooked linguine or with crusty bread.

- 1 lb white shrimp, peeled and deveined
- 1/2 cup butter or oil (for roux)
- 1/2 cup all-purpose flour
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup green bell pepper, finely chopped
- 3 cups seafood or chicken stock
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp Creole seasoning (adjust to taste)
- 2 tbsp chopped green onions
- Cooked white rice, for serving

1. Make a blond roux: melt butter in a heavy pot over medium heat, whisk in flour and cook, stirring constantly, until it turns peanut-butter brown and fragrant (10–15 minutes).
2. Add onion, celery and bell pepper to the roux and cook until softened, about 8–10 minutes.
3. Stir in garlic, then gradually whisk in stock until smooth; add bay leaves and Creole seasoning.
4. Simmer the sauce gently 15–20 minutes to thicken and develop flavor, stirring occasionally.
5. Add shrimp and cook just until shrimp turn opaque, 3–5 minutes; discard bay leaves.
6. Stir in green onions, adjust seasoning, and spoon over hot rice.

- 1 lb white shrimp, peeled and deveined
- 2 tbsp vegetable oil or butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp Creole or Cajun seasoning
- 1/2 tsp dried thyme
- 1 bay leaf
- Hot sauce, to taste
- Cooked white rice, for serving

1. Heat oil in a large skillet over medium heat; add onion, celery and bell pepper and sauté until softened, about 6–8 minutes.
2. Add garlic and cook 30 seconds; stir in tomato paste and cook briefly to concentrate flavor.
3. Add crushed tomatoes, thyme, bay leaf and Creole seasoning; bring to a simmer and cook 15–20 minutes to meld flavors.
4. Taste and add hot sauce if desired; then add shrimp and simmer 3–5 minutes until opaque and cooked through.
5. Remove bay leaf, adjust seasoning, and serve over steamed white rice.

- 1 lb white shrimp, peeled and deveined
- 6–8 cloves garlic, thinly sliced
- 1/3 cup extra-virgin olive oil
- 1 small dried or fresh red chili (or 1/4 tsp flakes)
- 2 tbsp dry sherry or white wine (optional)
- Juice of 1/2 lemon
- 2 tbsp chopped fresh parsley
- Salt
- Crusty bread or boiled potatoes, for serving

1. Heat olive oil in a skillet over medium heat, add sliced garlic and chili and cook gently until garlic is fragrant and just turning golden (do not burn).
2. Add shrimp in a single layer, season with salt, and sauté 1–2 minutes per side until pink and opaque.
3. If using, splash in sherry or wine and let it reduce briefly.
4. Stir in lemon juice and parsley, toss to coat, and remove from heat.
5. Serve hot with crusty bread or boiled potatoes to soak up the garlicky oil.

- 1 lb white shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2–1 tsp crushed red pepper flakes (to taste)
- 1 can (28 oz) crushed tomatoes
- 1/2 cup dry white wine (optional)
- 1 tsp dried oregano
- Salt and black pepper
- Fresh basil or parsley, chopped
- Pasta (linguine or spaghetti), for serving

1. Heat olive oil in a skillet over medium heat; add garlic and red pepper flakes and sauté briefly until fragrant.
2. Add crushed tomatoes, wine (if using) and oregano; simmer 10–15 minutes to develop the sauce and reduce slightly.
3. Season sauce with salt and pepper, then add shrimp and cook 3–5 minutes until shrimp are opaque.
4. Stir in chopped basil or parsley, remove from heat.
5. Serve over cooked pasta and garnish with additional herbs.

- 500 g boneless, skinless chicken breast, pounded to even thickness
- 2 cups jasmine rice
- 4 tbsp vegetable oil
- 3 cloves garlic, minced
- 3 scallions, thinly sliced
- 2 tbsp fish sauce
- 1 tsp sugar
- Pickled vegetables (carrot/daikon), cucumber slices and cilantro to serve
- Fresh pepper and lime wedges

1. Cook jasmine rice and keep hot.
2. Marinate pounded chicken with 1 tbsp fish sauce, a pinch of sugar, minced garlic and pepper for 15–30 minutes.
3. Heat a heavy skillet until very hot, add 2 tbsp oil and pan-sear chicken 3–4 minutes per side until deeply golden and cooked through; remove and rest, then slice.
4. In a small pan, heat remaining oil until smoking lightly, stir in sliced scallions briefly then remove from heat (hot oil will sizzle the scallions).
5. Arrange rice on plates, top with sliced chicken, pour the hot scallion oil over the chicken so it sizzles and aromatics bloom.
6. Serve with pickled vegetables, cucumber, cilantro and lime wedges; offer extra fish sauce or nuoc cham if desired.

- 600 g boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups jasmine rice
- 3 tbsp palm sugar or brown sugar
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 3 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tsp black pepper
- 1/2 cup water or coconut water
- 1 tbsp vegetable oil
- Fresh scallions and chilies to garnish

1. Cook jasmine rice according to package or rice cooker instructions.
2. In a small pan, melt palm/brown sugar with 2 tbsp water over medium heat until it turns deep amber to make caramel (watch closely to avoid burning).
3. In a claypot or heavy skillet, heat oil and sauté shallots and garlic until fragrant. Add chicken pieces and sear briefly.
4. Pour the caramel into the pot, add fish sauce, soy sauce, black pepper and 1/2 cup water or coconut water. Stir to coat the chicken.
5. Simmer gently, covered, 12–15 minutes until chicken is tender and sauce thickens to a glossy glaze. Adjust seasoning.
6. Finish with chopped scallions and sliced chilies. Serve hot over jasmine rice, spooning extra sauce over the rice.

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- 1 lb white shrimp, peeled and deveined
- 6–8 cloves garlic, thinly sliced
- 1/3 cup extra-virgin olive oil
- 1 small dried red chili or 1/2 tsp red pepper flakes
- 2 tbsp chopped parsley
- Juice of 1/2 lemon
- Salt to taste
- Crusty bread or steamed rice, for serving

1. Heat olive oil in a wide skillet over medium heat until warm but not smoking.
2. Add sliced garlic and chili; cook gently until garlic softens and becomes fragrant, about 1–2 minutes, taking care not to brown.
3. Increase heat to medium-high and add shrimp in a single layer; cook 1–2 minutes per side until pink and just cooked.
4. Remove from heat, squeeze lemon over shrimp, stir in parsley and season with salt.
5. Serve immediately with crusty bread or over rice to make a complete entree.

- 1 lb white shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 cup stone-ground grits
- 4 cups water or stock
- 2 tbsp butter
- 1/2 cup shredded sharp cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp chopped scallions or parsley
- Salt and pepper to taste

1. Bring water or stock to a boil; slowly whisk in grits, reduce heat and simmer, stirring frequently, until thickened (per package instructions).
2. Stir butter and cheddar into hot grits; season with salt and pepper and keep warm.
3. In a skillet, cook chopped bacon until crisp; remove and drain on paper towel, reserving bacon fat.
4. Sauté onion in bacon fat until translucent, add garlic and cook 30 seconds.
5. Add shrimp and cook 2–3 minutes until pink; stir in lemon juice and cooked bacon, season to taste.
6. Spoon creamy grits onto plates and top with shrimp mixture; garnish with scallions or parsley.

- 2 bone-in chicken breasts
- 1 cup plain yogurt
- 4 garlic cloves, minced
- 1 large red onion, thinly sliced (half for frying, half for cooking)
- 2 cups basmati rice, rinsed and soaked 30 minutes
- 1/2 cup fresh mint leaves, chopped
- 1 tsp white pepper
- 1–2 tsp chili powder (adjust to taste)
- 1 tsp turmeric
- 1 tbsp garam masala
- 4 tbsp ghee or vegetable oil
- 3 cups water or chicken stock
- Salt to taste
- Handful of fried onions (reserve from sliced onion)
- A few whole spices (1 bay leaf, 4 cardamom pods, 4 cloves, 1 small cinnamon stick)

1. Make the marinade: mix yogurt, minced garlic, white pepper, chili powder, turmeric, garam masala and salt. Rub over chicken breasts and marinate 1–4 hours (overnight ideal).
2. Fry half the thinly sliced red onion in 2 tbsp ghee/oil until deep brown and crisp; drain and reserve for layering.
3. In a heavy pot, heat remaining ghee/oil; add whole spices, remaining sliced onion and sauté until soft. Add marinated chicken and brown on both sides for 6–8 minutes.
4. Add 1/2 cup chopped mint, a little water/stock, cover and simmer until chicken is nearly cooked (about 15–20 minutes).
5. Parboil the soaked basmati rice in salted boiling water until 70% done; drain.
6. Layer half the rice over the chicken, sprinkle some fried onions and mint, then top with remaining rice. Sprinkle a little garam masala and remaining fried onions.
7. Seal the pot (dough or tight lid) and cook on very low heat (dum) for 20–25 minutes until rice and chicken finish cooking.
8. Rest 10 minutes, gently fluff and serve hot with remaining fresh mint.

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- 500 g boneless, skinless chicken breast
- 2 cups jasmine rice
- 4 cups chicken stock (reserve from poaching)
- 4 cloves garlic, smashed
- 2-inch piece ginger, sliced
- 3 tbsp neutral oil (for rice)
- 3 scallions, finely chopped
- 1 tbsp grated ginger
- 2 tbsp light soy sauce
- 2 tbsp fish sauce
- Cucumber slices and cilantro to serve
- Salt and white pepper

1. In a pot, combine chicken breasts, ginger slices, garlic and enough water to cover; simmer gently 10–12 minutes until just cooked. Remove chicken and cool; reserve the poaching liquid and strain.
2. Heat 2 tbsp oil in a pan, sauté 1 minced garlic and 1 tsp grated ginger until fragrant; add rinsed jasmine rice and stir to coat with oil.
3. Transfer rice to a rice cooker or pot, add 2 cups strained chicken stock (or enough per rice instructions) and cook until fluffy.
4. Finely chop scallions and mix with 1 tbsp grated ginger and 1 tbsp hot oil to make ginger-scallion oil; season lightly with salt.
5. Slice or shred the poached chicken, drizzle with a little sesame oil if desired.
6. Make dipping sauce: mix soy sauce, fish sauce and a splash of the poaching broth to taste.
7. Serve rice topped or alongside sliced chicken, spoon ginger-scallion oil over the chicken, garnish with cucumber and cilantro, and offer the soy dipping sauce.

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- 2 bone-in chicken breasts
- 1 cup plain yogurt
- 5 garlic cloves, minced
- 2 medium red onions, thinly sliced
- 2 cups basmati rice
- 1/3 cup fresh mint leaves, chopped
- 1 tsp white pepper
- 1 tsp chili powder (mild)
- 1 tsp ground coriander
- 1/2 tsp ground cardamom or 3 crushed pods
- 3 tbsp ghee or oil
- 2 cups water or stock
- Salt to taste

1. Heat ghee/oil in a heavy pan and sauté sliced red onion until golden and softened; remove half for garnish.
2. Add minced garlic, ground coriander and cardamom; sauté briefly, then add chicken and brown lightly.
3. Whisk yogurt with white pepper, chili powder and salt; add to pan, reduce heat and simmer gently, partially covered, for 25–30 minutes until chicken is tender.
4. Meanwhile rinse and cook basmati rice with 2 cups water until fluffy.
5. Stir chopped mint into the korma a few minutes before finishing. Adjust seasoning.
6. Serve the korma over basmati rice, topped with reserved fried onion and extra mint.

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- 500 g boneless, skinless chicken breast
- 2 cups jasmine rice
- 3 cups chicken stock
- 1 tsp ground turmeric (or 1 tbsp grated fresh turmeric)
- 3 shallots, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp fish sauce (nước mắm)
- 1 tsp sugar
- 1 cucumber, thinly sliced
- 1 carrot, julienned and quick-pickled (1 tbsp vinegar + 1 tsp sugar)
- Fresh cilantro and scallions, chopped
- Fried shallots or shallot oil for garnish
- Salt and pepper

1. Rinse rice until water runs clear. In a rice cooker or pot, toast rice briefly with 1 tbsp oil, add 1 tsp turmeric, then cook with 2 cups chicken stock (or water) until done.
2. Bring 3 cups chicken stock to a gentle simmer with 1 sliced shallot, 1 garlic clove, salt and pepper. Add chicken breast and poach gently 8–12 minutes until cooked through; remove and let rest.
3. Reserve and strain the poaching liquid as a clear broth; adjust seasoning with a little fish sauce and sugar.
4. Shred the cooled chicken breast with forks into thin strips; toss with 1 tbsp fish sauce, 1 tsp sugar, minced garlic and a drizzle of oil to keep moist.
5. Quick-pickle carrot in vinegar, sugar and a pinch of salt for 10 minutes.
6. Serve turmeric jasmine rice topped with shredded chicken, cucumber, pickled carrot, chopped cilantro and scallions; ladle warm broth on the side and finish with fried shallots.

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- 4 large baking potatoes
- 2 cups chopped brisket burnt ends
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 4 tbsp unsalted butter
- 4 slices bacon, cooked and crumbled (optional)
- 2 tbsp chopped chives or green onions
- Salt and black pepper

1. Preheat oven to 425°F (220°C). Scrub potatoes, prick with a fork, rub with oil and salt, and bake directly on the rack 45–60 minutes until tender.
2. Meanwhile, warm chopped burnt ends in a skillet over low heat.
3. When potatoes are done, cut a slit lengthwise and carefully press ends to open; fluff the insides with a fork and mix in butter, salt, and pepper.
4. Spoon warmed burnt ends into each potato, then top with shredded cheddar so it melts from the heat.
5. Add a dollop of sour cream, sprinkle crumbled bacon (if using) and chopped chives. Serve hot.

- 2–4 whole squirrels, cleaned and halved
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 lemon, zested and halved
- Salt and freshly ground black pepper
- 1–2 tbsp olive oil

1. Preheat oven to 400°F (200°C). Pat squirrel pieces dry and season generously with salt and pepper; remove any shot or damaged tissue if present.
2. Mix butter with garlic, rosemary, thyme and lemon zest. Rub herb butter under and over the squirrel pieces.
3. Heat oil in a large ovenproof skillet over medium-high heat and sear squirrel, skin-side down first, until browned, about 3–4 minutes per side.
4. Transfer skillet to oven and roast 18–25 minutes, until meat is tender and juices run clear.
5. Rest 5 minutes, squeeze lemon halves over meat, adjust seasoning and serve.

- 3–4 squirrels, cut into serving pieces and cleaned
- 1/4 cup all-purpose flour (for dredging)
- Salt and pepper
- 3 tbsp bacon drippings or vegetable oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 potatoes, cubed
- 2 cups beef or chicken stock
- 1 cup water
- 1 bay leaf and 1 tsp dried thyme
- Fresh parsley for garnish

1. Season and lightly dredge squirrel pieces in flour, shaking off excess.
2. In a heavy pot or Dutch oven, heat drippings over medium-high heat and brown squirrel pieces on all sides; transfer to a plate.
3. Sauté onion in the pot until translucent, then add carrots and cook 3 minutes.
4. Return squirrel to pot, add potatoes, stock, water, bay leaf and thyme. Bring to a simmer.
5. Cover and simmer gently 1–1.5 hours, or until meat is tender and nearly falling from the bone; skim fat as needed.
6. Adjust seasoning, remove bay leaf, garnish with parsley and serve hot.

- 3–4 squirrels, cut into pieces and cleaned
- 2 cups buttermilk (for soaking)
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal (optional)
- 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika
- Vegetable oil for frying

1. Place squirrel pieces in a bowl, cover with buttermilk, refrigerate 2–6 hours (or overnight) to tenderize; drain and pat dry.
2. Combine flour, cornmeal (if using), salt, pepper and paprika in a shallow dish.
3. Heat 1/2–1 inch oil in a heavy skillet over medium-high heat to 350°F (175°C).
4. Dredge each piece in flour mixture, pressing to adhere, and shake off excess.
5. Fry in batches, turning once, until breading is deep golden and meat is cooked through, about 10–12 minutes per batch (time varies by piece size).
6. Drain on paper towels, season immediately with a little salt, and serve with pan gravy or hot sauce.

- 3 squirrels, cut into pieces and cleaned
- Salt and pepper
- 2 tbsp lard or oil
- 1 onion, chopped; 2 stalks celery, chopped; 2 carrots, sliced
- 4 cups chicken or beef stock
- 1 cup water
- 1 cup all-purpose flour, 1 1/2 tsp baking powder, pinch salt (for dumplings)
- 2 tbsp shortening or butter, plus milk to form dough

1. Season squirrel pieces with salt and pepper. Brown in a large pot with lard or oil, removing pieces when well-browned.
2. Sauté onion, celery and carrots in the same pot until softened. Return squirrel to pot.
3. Add stock and water, bring to a simmer, cover and cook gently 1–1.5 hours until meat is tender.
4. For dumplings, combine flour, baking powder and salt; cut in shortening or butter, then stir in enough milk to make a soft dough.
5. Drop spoonfuls of dough onto the simmering stew, cover tightly and simmer 15–20 minutes without lifting the lid until dumplings are set and cooked through.
6. Taste and adjust seasoning, serve spooned onto plates with dumplings over the stew.

- 3 squirrels, cut into pieces and cleaned
- Salt and pepper
- 3 tbsp butter
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1 tbsp lemon juice and chopped parsley to finish

1. Season squirrel pieces, melt 2 tbsp butter in a large skillet, and brown squirrel on all sides; transfer to a plate.
2. Add remaining butter; sauté onions and mushrooms until softened and lightly browned.
3. Pour in wine to deglaze, scraping up browned bits, then add stock and return squirrel to pan.
4. Simmer gently, covered, 45–60 minutes until meat is tender.
5. Stir in cream and lemon juice, simmer uncovered few minutes to thicken slightly. Adjust salt and pepper.
6. Sprinkle with parsley and serve over rice, noodles or mashed potatoes.

- 2–3 cups cooked squirrel meat, shredded
- 1/4 cup butter
- 1 onion, chopped; 2 carrots, diced; 1 cup peas (fresh or frozen)
- 1/3 cup all-purpose flour
- 2 cups chicken or stock
- 1/2 cup milk or cream
- Salt and pepper
- 1 double pie crust (store-bought or homemade)

1. Preheat oven to 375°F (190°C). If using raw squirrel, simmer pieces in stock until cooked and shred the meat; reserve 2 cups cooking liquid.
2. In a saucepan, melt butter and sauté onion and carrots until starting to soften. Stir in flour and cook 1–2 minutes.
3. Gradually whisk in stock and milk, cooking until thickened to a gravy consistency. Add peas and shredded squirrel, season to taste.
4. Pour filling into a pie dish, cover with top crust, seal edges and cut vent slits.
5. Bake 35–45 minutes until crust is golden and filling bubbling. Let rest 10 minutes before serving.

- Brown shrimp, cooked and chopped
- Butter lettuce leaves, whole
- Unsalted butter
- Almonds, toasted and chopped
- Black pepper
- Paprika
- Salt
- Lemon juice (optional)

1. Melt a knob of unsalted butter in a skillet over medium heat; add a pinch of paprika and black pepper, then briefly warm the chopped brown shrimp just to coat and heat through, 1–2 minutes.  
2. Remove shrimp from heat; cool slightly and toss with toasted chopped almonds, a light pinch of salt, and a squeeze of lemon if using.  
3. Spoon a portion of the shrimp mixture into each butter lettuce leaf, arrange on a platter, and serve immediately.

- Brown shrimp, peeled and roughly chopped
- Sliced sandwich bread
- Unsalted butter (for brushing)
- Vegetable oil (for shallow frying)
- Egg (for binder)
- Black pepper
- Paprika
- Salt
- Almonds (finely chopped, optional as garnish)

1. Pulse the brown shrimp with egg, a pinch of salt, black pepper and a little paprika in a food processor to form a coarse paste.  
2. Spread the shrimp paste evenly on one side of each bread slice; trim edges if desired. Brush the exposed bread edges with unsalted butter.  
3. Heat vegetable oil in a skillet over medium; fry the toasts paste-side down until golden and cooked through, 2–3 minutes per side. Drain on paper, cut into triangles, sprinkle with chopped almonds if using, and serve hot.

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