Negroni

Glass Type

• Cocktail glass

Ingredients

• 2 ounces     Aviation American Gin
• ¾ ounces   Campari
• ¾ ounces   Sweet Vermouth

Method

1. In a cocktail shaker with ice, add all the ingredients and stir well until the cocktail shaker becomes frosted.
2. Strain into a cocktail glass.

BBQ Cod Cheek

Ingredients

• 1 Cod cheek
• 5 rosemary leaves
• 1/4 shallot, finely sliced
• 1 garlic clove or wild, peeled & diced
• Talisker whisky
• Extra virgin olive oil
• Maldon sea salt & mixed freshly ground pepper
• Telicherry – pink, black & green
• 1 lime
• 1 scallop shell

Method

1. Season cod with pepper, salt, squeeze of lime and olive oil – do this 10 minutes before cooking
2. Place shell over embers to heat up , add shallots, garlic, rosemary, olive oil, pepper.
3. When shallots are see through, add cod cheek, cook for 2 mins, turn, add dash of Talisker, cook alcohol off.
   Cook for 1 more min, adjust seasoning and lime.
4. It gives you a mixed flavour between a ceviche and a pil pil. Make sure not to over cook, or it will become tough.
   You can also use hake cheeks, monkfish or halibut.
5. Serve with a side salad and a squeeze of citrus fruit

Source

BBQ Cod Cheek

Tortizzas

YIELD: 4 servings

TIME: 15 minutes

Inspired by California Pizza Kitchen’s now-discontinued Greek pizza, as well as the Manhattan bar Our/New York’s also-discontinued tortilla pizzas (affectionately called “tortizzas” by the patrons who remember them), this quick lunch or light dinner builds on a sturdy base of crispy, cheesy flour tortillas. A fresh mix of cucumbers, tomatoes and avocado, mounded atop the tortillas, makes you feel like you’re eating a salad with your hands. Feta delivers sharpness and creaminess, as does the simple garlicky yogurt sauce that drapes each tortizza. A drizzle of honey at the end might sound out of place here, but it really brings together all the flavors, and is a popular dipping sauce for pizza in South Korea.

INGREDIENTS

• 3 to 4 Persian or mini seedless cucumbers, scrubbed and cut into 1/2-inch dice (about 2 cups)
• 2 ripe medium tomatoes, cut into 1/2-inch dice (about 2 cups)
• 1 ½ teaspoons kosher salt (Diamond Crystal)
• 8 (6-inch) soft flour tortillas
• 2 cups shredded low-moisture mozzarella
• 2 teaspoons dried oregano, za’atar or Italian seasoning
• 1 cup plain yogurt
• 1 large garlic clove, finely grated
• 1 tablespoon fresh lemon juice
• 2 teaspoons honey, plus more for drizzling
• 1 cup crumbled feta
• 1 ripe Hass avocado, halved and thinly sliced
• ½ cup packed fresh flat-leaf parsley leaves and tender stems

PREPARATION

1. Place racks in upper and lower thirds of oven and heat oven to 400 degrees. Line two large sheet pans with parchment paper.
2. Toss the cucumbers, tomatoes and 1/2 teaspoon salt in a colander set in the sink and toss to combine. Let sit to drain excess liquid, about 10 minutes.
3. Meanwhile, arrange the tortillas on the sheet pans, four per pan, and sprinkle each with the mozzarella and dried oregano. Bake until the cheese is melted and lightly browned, and the tortillas’ edges are crispy but still pale, 8 to 10 minutes.
4. While the tortillas are baking, make the yogurt sauce: In a small bowl or measuring cup, whisk together the yogurt, garlic, lemon juice, honey and the remaining 1 teaspoon salt.
5. To serve, evenly divide the drained cucumbers and tomatoes among the tortillas. Top each with feta, avocado and parsley, and spoon the yogurt sauce over everything, leaving some back to serve on the side. As a final flourish, lightly drizzle the tortizzas with honey. You can eat these flat like mini pizzas or folded like tacos.

SOURCE

https://cooking.nytimes.com/recipes/1022541-tortizzas

Say Hello to the Tortizza, a Dinner Life Raft

Gyeran Bap (Egg Rice)

• YIELD1 serving
• TIME10 minutes

Gyeran bap is a lifesaving Korean pantry meal of fried eggs stirred into steamed white rice. In this version, the eggs fry and puff up slightly in a shallow bath of browned butter. Soy sauce, which reduces in the pan, seasons the rice, as does a final smattering of salty gim, or roasted seaweed. A dribble of sesame oil lends comforting nuttiness, and runny yolks act as a makeshift sauce for the rice, slicking each grain with eggy gold. (You can cook the eggs to your preferred doneness, of course.) This dinner-for-one can be scaled up to serve more: Just double, triple or quadruple all of the ingredient amounts, using a larger skillet or repeating the steps in a small one.

INGREDIENTS

• ½ tablespoon unsalted butter
• 2 large eggs
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 cup steamed white rice, preferably short- or medium-grain
• 1 (5-gram) packet roasted, salted seaweed, such as gim (optional)

PREPARATION

1. Melt the butter in a small nonstick skillet over medium heat. Continue cooking, stirring occasionally with a rubber spatula, until the melted butter starts to darken in color from yellow to light brown, 1 to 1 1/2 minutes.
2. Crack in the eggs and drizzle the soy sauce and sesame oil on top, cooking until the whites puff up slightly around the edges of the pan and the translucent parts around the yolks start to turn opaque, 2 to 2 1/2 minutes. Watch that the soy sauce doesn’t burn, removing the pan from the heat if necessary.
3. Scoop the rice into a medium bowl and top with the fried eggs, including all of the buttery soy sauce drippings from the pan. Crush the seaweed directly over the eggs, piling it high. This will seem like a lot of seaweed, but it will wilt as you mix everything together with a spoon, which you should do to disperse the ingredients before eating.

SOURCE

https://cooking.nytimes.com/recipes/1022530-gyeran-bap-egg-rice

Spaghetti allo scoglio (Seafood spaghetti)

Ingredients

• 200 g spaghetti
• 250 g mussels
• 175 g calamari
• 3 jumbo shrimp (peeled and deveined)
• 25 g parsley
• ½ clove garlic
• 6 cherry tomatoes
• ½ lemon
• 1 tbsp vegetable oil
• 100 ml white wine
• 125 ml tomato purée (passata)
• ½ tbsp olive oil
• 25 g unsalted butter
• salt
• pepper
• sugar

Directions

1. Wash and brush the mussels. Slice the calamari and mince parsley. Slice the garlic and halve the cherry tomatoes. Juice and zest the lemon and set aside.
2. Heat up a large pot of water over medium-high heat. Once boiling, season with salt and cook the pasta until al dente or according to the package instructions.
3. Heat a large frying pan over medium-high heat. Add vegetable oil and fry the shrimp on each side for approx. 2 min., then remove from the pan. Next fry the calamari rings. Add garlic and tomatoes and cook for approx. 2 min.
4. Add the mussels and immediately deglaze with white wine and tomato purée. Stir in the lemon juice and zest, olive oil, and butter. Season with salt, pepper, and a pinch of sugar. Add the spaghetti and shrimp back to the pan. Toss and top with parsley. Serve immediately and enjoy!

Source

https://www.kitchenstories.com/en/recipes/spaghetti-allo-scoglio-seafood-spaghetti

Oven Beef Ribs

Time: 2 1/2 hours

Ingredients

• 2 1/2 to 3 lbs. beef ribs
• 1/4 cup barbeque sauce
• 2 tbsp. oil
• 2 tbsp. brown sugar, packed
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 2 tsp. salt
• 2 tsp. pepper
• 1 tbsp. dry mustard
• 1 tsp. chili powder
• 1 tsp. paprika

Directions

1. Preheat your oven to 350 degrees.
2. Remove the silver skin on the back of the ribs as much as possible.
3. Cut the slab of ribs into individual pieces.
4. Rub the ribs down with oil.
5. Mix together all of the seasoning except the barbeque sauce.
6. Rub the spices onto all sides of the ribs.
7. Place the ribs in baking dish.
8. Bake for 10 minutes on each side starting with the fat side up.
9. Reduce oven temperature to 250 degrees.
10. Remove the ribs from the oven and brush with barbeque sauce on both sides.
11. Bake for one hour uncovered.
12. Cover the baking dish with foil loosely and bake ribs for one more hour.
13. Let rest for 10 minutes before serving warm.

Source