Peruvian Onion Salsa

Ingredients: (Peruvian Onion Salsa)

1 medium red or yellow onion, halved and thinly sliced into half moons
1 to 2 hot yellow Peruvian peppers (ajíes amarillos) or jalapeños (seeded and minced)
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh cilantro or parsley leaves
Juice of 1 fresh lemon
1/4 teaspoon each salt and fresh ground black pepper

Instructions: (Peruvian Onion Salsa)

Combine onion, peppers, garlic, cilantro, lemon juice, salt and black pepper in small bowl. Cover; refrigerate for up to one day.

La Lechera Day of the Dead Bread


Ingredients: (La Lechera Day of the Dead Bread)

1 packet (7 grams) active-dry yeast
1/2 cup warm water (100-110° F)
1/2 cup Lechera Sweetened Condensed Milk or Sweetened Condensed Milk
1/2 cup (1 stick) unsalted butter
1 teaspoon anise seeds
1/2 teaspoon salt
4 large eggs, at room temperature
4 1/2 cups all-purpose flour, divided
1 egg yolk, beaten with 2 teaspoons water
2 tablespoons granulated sugar, divided

Directions: (La Lechera Day of the Dead Bread)

Stir yeast and warm water in a large glass bowl; allow to rest 10 minutes. Heat La Lechera and butter in a small saucepan over medium heat until butter is melted. Add anise seeds, salt and La Lechera mixture to yeast mixture and stir to combine.
Add eggs and 1 cup flour and mix well with a wooden spoon. Continue adding remaining flour, cup by cup, stirring well until dough comes together. Knead dough gently for about 5 minutes or until dough is smooth and elastic and no longer sticky. Place in large greased bowl. Cover with greased plastic wrap. Let rise in warm place for 1 hour or until doubled in size.
Line a large baking sheet with parchment paper.
Punch dough down and divide in half. Cut 3 small (about 1 tablespoonful) balls from each half. Roll out 4 small dough balls to form the “bones”. Shape each of larger dough pieces into round loaves. Gently press the bones on top of the loaves crossing each other to make an “X”. Roll the remaining 2 small dough balls to form the “skulls”. Put skulls in middle of each “X” and gently press down. Place loaves on the prepared baking sheet and allow to rise in warm place for about 30 minutes.
Preheat oven to 350º F. Brush tops of each loaf with egg wash.
Bake for 20 minutes; remove loaves from oven and brush again with egg wash and sprinkle each with half of the granulated sugar. Return to oven and bake for about 20 minutes or until loaves are golden brown and sound hollow when tapped. Serve warm or cool completely. Best eaten the same day prepared.

One-Dish Fiesta Casserole



Ingredients: (One-Dish Fiesta Casserole)

1 can (12 fl. oz.) Evaporated Milk

1 can (10 3/4 oz.) condensed cheddar cheese soup

1/2 cup mild, medium or hot salsa

1/4 teaspoon ground black pepper

1 bag (14 to 16 oz.) frozen Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed

2 cups cooked turkey or chicken (about 10 oz.), cut into 1/2-inch pieces

1 1/2 cups uncooked instant white rice

1 cup (4 oz.) shredded Mexican-blend cheese

1/4 cup sour cream

1 tablespoon water

1 avocado, peeled and sliced (optional)


Instructions: (One-Dish Fiesta Casserole)

Preheat oven to 350° F. Grease 13 x 9-inch baking dish.

Combine evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and black pepper; mix well. Add vegetables, turkey and rice; mix well. Cover dish tightly with foil.

Bake for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.

Combine sour cream with water in small bowl. Drizzle over casserole. Top with avocado slices just prior to serving.

Rosemary-Garlic Pork Chops with Shallots and Artichokes

Ingredients: (Rosemary-Garlic Pork Chops with Shallots and Artichokes)

2 tablespoons olive oil, divided
2 large shallots, sliced
3 large cloves garlic, finely chopped
1/2 teaspoon Chicken Flavor Bouillon
1/4 teaspoon crushed red pepper
1 package (8 ounces) frozen artichoke hearts, thawed
4 (½-inch-thick) pork loin chops
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh rosemary


Directions: (Rosemary-Garlic Pork Chops with Shallots and Artichokes)


Heat 1 tablespoon oil in large skillet over medium-high heat. Add shallots, garlic, bouillon and crushed red pepper; cook, stirring occasionally, until shallots are tender. Stir in artichoke hearts; cook, stirring constantly, until artichokes are cooked through. Transfer to medium bowl.
Heat remaining oil in same skillet over medium-high heat. Add pork; cook on one side until brown. Turn pork over; reduce heat to medium. Add artichoke mixture; sprinkle with vinegar and rosemary. Cover.
Cook for 18 to 20 minutes or until pork is no longer pink in center. Season with salt and ground black pepper

Chicken with Fennel Red Pepper and Rice

Ingredients: (Chicken with Fennel Red Pepper and Rice)

1 pound chicken cutlets boneless, skinless

1 salt and black pepper to taste

1 teaspoon thyme dried

2 tablespoons olive oil

1 large fennel bulb

1 large sweet red bell pepper

1 cup long grain rice

1 ¾ cups chicken broth

2 tbsp olive oil

1 cup Parmesan cheese

1/4 cup white wine


Instructions: (Chicken with Fennel Red Pepper and Rice)

Sprinkle chicken breasts with salt and pepper and pat on thyme.
Heat oil in large skillet and cook cutlets for about 2 minutes on each side.
Cover pan and set aside while preparing vegetables and rice.
Cut fronds from fennel and cut bulb in quarters through the core, remove core and cut fennel into 1/4 inch strips.
Cut red pepper into 1/4 inch strips.
Place rice,chicken stock and olive oil in a heavy pan and bring to boil.
Lower heat, cover and simmer approx 18 minutes or so without removing cover.
Season with salt, pepper and stir in Parmeasan cheese.
Remove chicken cutlets to serving platter and cover.
Add 1 tablespoon olive oil in skillet and heat.
Add fennel and red pepper and stir fry vegetables approx 3 minutes.

Vegan beetroot Carpaccio

Ingredients: (Vegan beetroot Carpaccio)


8 medium beetroots, a mixture of colours looks wonderful

2 lemons

a small bunch of fresh dill, finely chopped

1 red onion, finely chopped

2 tsp caster sugar

2 tbsp olive oil

1 tbsp capers, drained and rinsed

Instructions: (Vegan beetroot Carpaccio)



Begin by trimming the leaves from the beetroot, leaving about 2.5cm of stalk on each one. Place in a large saucepan and cover with water. Bring to the boil, reduce the heat and leave to simmer gently, partially covered, for 40 minutes. Drain and set aside.
Finely grate the zest of one of the lemons and squeeze the juice from both, passing it through a fine sieve to ensure no pith or pips remain. Add to a bowl with the dill, onion, sugar, olive oil, capers and 1 teaspoon of salt. Whisk all of the ingredients together until fully amalgamated.
Run the beetroots under a cold tap and gently slide off the skins (they should peel off easily). Trim the tops and bottoms from the beetroots and discard. Then, using a mandolin or a sharp knife, slice the beetroot into very thin rounds.
Arrange the beetroot slices on a serving platter or individual plates and spoon over the dressing, letting it sink into every crevice of the beetroots. Cover with cling film and chill in the fridge for at least 2 hours before serving.

Anda Kaleji

Ingredients:(Anda Kaleji)

500 ml oil
1 Tbsp ginger paste
One and a half tbsp garlic paste
3 onions, chopped
1/2 kg tomatoes, chopped
1 Tbsp ginger, chopped
2 cloves garlic
1 Tbsp red chilli powder
1 Tbsp turmeric powder
1 Tbsp coriander powder
1 Tbsp cumin seeds
1/2  Tbsp garam masala
1 Tbsp chilli, crushed
1 tbsp black pepper
Salt to taste
1 Tbsp green chilli, chopped
1 kg kaleji
6 eggs
Few sprigs coriander leaves (for garnish)

Directions:(Anda Kaleji)

Take a big degchi. Put oil and let it heat. Add ginger paste and garlic paste. Add onion, tomatoes, ginger, garlic, spices and green chillies. Cook together. Then add kaleji and cook for 25 minutes. Add raw egg to the cooked kaleji and mix till done. Garnish with coriander leaves. Suggestion: Serve with sulemani parantha or khameeri naan.

Mutton Taka Tak Lahori Style

Ingredients: (Mutton Taka Tak Lahori Style)


250 gm mutton mince (keema)

6 mutton kidneys (gurda)

4 mutton sweet breads (kapoora)

2 mutton brains

1 Tbsp ginger, chopped

1 Tbsp garlic, chopped

2 Tbsp red chilli, crushed

1 Tbsp turmeric powder

Salt to taste

1 Tbsp coriander seeds

1 Tbsp cumin seeds

500 gm onion, chopped

800 gm tomato, chopped

2 Tbsp ginger paste

2 Tbsp garlic paste

1 Tbsp carom seeds

1 Tbsp garam masala powder

For Garnish:

1 Tbsp ginger, julienned

1 Tbsp green coriander, chopped

2-3 green chillies

For Mint Chutney:

1 bunch mint

1 cup yogurt

2-3 green chillies, chopped


Instructions: (Mutton Taka Tak Lahori Style)



For Mutton Taka Tak:

Chop the mutton mince. Clean the gurda and kapura. Clean and blanch the mutton brain.

Saute some chopped ginger and garlic. Then add red chilli powder, turmeric powder, salt, coriander seeds and cumin seeds. Stir fry for a while.

Then add onion and tomato, ginger paste, garlic paste and carom seeds. Cook on high flame.

Then add all the meats and lower the heat and cook till meat is tender. Finish with garam masala powder.

Garnish with ginger juliennes, chopped green coriander and green chillies.

For Mint Chutney:

Blend all the ingredients together. Serve with mutton taka tak.

Pomegranate Glazed Skirt Steak Fajitas

Ingredients: (Pomegranate Glazed Skirt Steak Fajitas)

2 cloves garlic, grated
2 tablespoons chile powder
1 tablespoon kosher salt
1 tablespoon brown sugar
1 teaspoon ground cumin
1 1/2 pounds skirt steak, cut into pieces that will fit on your grill
1/4 cup pomegranate juice
1/4 cup brown sugar
3 tablespoons balsamic vinegar
1 tablespoon mustard
1 teaspoon cornstarch
1/2 teaspoon kosher salt
1 large Spanish onion, sliced root to tip
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
8 (6-inch) flour tortillas, warmed (recommended: Trader Joe’s)
Fresh salsa
1 avocado, sliced
Grated Monterey Jack or cotija cheese

Directions: (Pomegranate Glazed Skirt Steak Fajitas)

For the rub: In a small bowl, add the garlic, chile powder, salt, brown sugar and cumin.

Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag.

For the glaze: Meanwhile, whisk the pomegranate glaze ingredients together in a small saucepan. Bring to a boil over medium heat and simmer until thickened, about 1 minute. Remove from the heat and set aside.

For the steak and vegetables: Preheat a grill pan over high heat. Place the steak, onion and peppers on grill, if it all fits. If not, cook the steak first and then as the steak rests char up the vegetables. Cook the steak for 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. You want the vegetables to get softened and charred, so they can stay on the grill as the steak rests, about 10 minutes total.