JALAPEÑO PAIRINGS

Natives from Mexico. They have a medium-high spiciness.

They can be used fresh, raw, broiled or pickled.

JALAPEÑO PAIRINGS:

VEGETABLES:

  • Ancho Chiles
  • Arugula
  • Butternut Squash
  • Cabbage
  • Corn
  • Green onion
  • Green Bell Peppers
  • Lettuce
  • Onions
  • Peas
  • Poblano Peppers
  • Radishes
  • Red onion
  • Red Bell Peppers
  • Tomatillos
  • Scallions
  • Sweet Potatoes
  • Zucchinis

FRUITS:

  • Avocado
  • Lime
  • Mangoes
  • Peach
  • Pineapple
  • Tomatoes
  • Strawberries
  • Watermelon

HERBS & SPICES:

  • Allspice
  • Cardamom
  • Chili Powder
  • Coriander/cilantro
  • Cumin
  • Curry Powder
  • Garlic
  • Oregano
  • Smoked Paprika
  • Turmeric

NUTS & SEEDS: 

  • Cashews
  • Peanuts
  • Pumpkin Seeds

MEAT & DAIRY:

  • Brisket
  • Cheddar Cheese
  • Chicken
  • Chorizo
  • Ground Meat
  • Monterey Jack Cheese
  • Pork
  • Sour Cream
  • Turkey

FISH & SHELLFISH:

  • Anchovies
  • Clams
  • Crab
  • Scallops
  • Shrimp
  • White fish

OTHER:

  • Brown Rice
  • Black Bean
  • Corn Tortillas
  • Dijon Mustard
  • Fish Sauce
  • Flour tortillas
  • Olive Oil
  • Peanut Butter
  • Pinto Beans
  • Quinoa
  • Sesame Oil
  • Tofu

 

FISH SAUCE PAIRINGS

“It’s the fish sauce that gets me. Two bottles, one Thai, the other Vietnamese, of pungent fermented fish juice seems an over-indulgence in what most people (literally) turn their noses up at. The curious thing about them is that the rotting-fish potency – so shocking when tasted neat – transforms itself into something mild, mellow and subtle when in the presence of other ingredients. Robust enough to clean copper when undiluted, this ancient seasoning almost disappears into the background when added to any recipe.” – Nigel Slater

 

GOOD PAIRINGS FOR FISH SAUCE: 

 

VEGETABLES:

  • Butternut Squash
  • Cauliflower
  • Courgette
  • Kichi
  • Shallot
  • Sweet potato
  • Tomato

FRUITS:

  • Avocado
  • Cantaloupe Melon
  • Kaffir Lime
  • Peach

HERBS & SPICES:

  • Shiso Leaf
  • Vanilla

NUTS & SEEDS:

  • Almond
  • Coconut
  • Hazelnuts
  • Peanut Butter
  • Sunflower Seeds

MEAT & DAIRY:

  • Butter
  • Ham

FISH & SHELLFISH:

  • Cod
  • Langoustines
  • Mussels
  • White Fish

OTHER:

  • Coconut water
  • Egg
  • Rice
  • Tequila
  • Wheat
  • White Port
References:
º The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat –
    Peter Coucquyt, Bernard Lahousse, Johan Langenbick
º The Flavor Thesaurus – Niki Segnit
º Made for Each Other – Ana Belén Cortés

Cilantro, avocado sauce

This silky, unctuous, creamy sauce can be used in pasta dishes, as a dip, or as a salad dressing.

 

You simply have to blend all the ingredients together, adjusting the quantity of water depending on the thickness of the sauce you need.

 

 

Sushi

How to Make Sushi Rolls and Perfect Sushi Rice .

 

First, start with SHORT GRAIN SUSHI RICE, but if we pay attention to the shape of the grain, we can also choose other varieties, perhaps risotto rice such as “Roma”.

Wash the rice with COLD WATER to remove any residual starch. Keep going until the water is clear.

Soak rice for 15 minutes.

Follow the rice to water ratio, which is always 1:2.

Traditional sushi has Sharizu (or vinegar seasoning) which is made with 9 parts Rice vinegar, 4 parts cane sugar, and 1 part sea salt. Cook it for 2-3 minutes in medium heat. And is added when the rice is cooked.  First mix the rice so it cools down, then add the seasoning (1 oz per every cup of rice).

Cover the rice with a damp towel. It will keep it moist and ready.

A GREAT TIP: discard the bottom layer of rice, as it is almost always dry.

HOW TO MAKE SUSHI ROLLS:

First, the nori has two sides: Smooth and Rough. The rough side will always go facing up.

Then, the rolls have three parts:

  1. Nori on the outside
  2. Rice  on the inside
  3. Fillings in the center

There are traditional rolls made with fresh fish and world-adapted options prepared with ingredients from each country to make fusions that are very interesting. How do you prepare your sushi?

  • Mexican: The use of chipotle, spicy mayonnaise, cream cheese, different chilis, jícama…
  • Italian: Prosciutto, basil, tomato, mozzarella…
  • Thai: ginger, mango, coriander, peanuts
  • Moroccan: couscous, aubergine, tahini, hummus, harissa…
  • Bahamian: Decadent Conch Sauce atop a crab stack + cream cheese roll
  • Brazilian: Salmon, cream cheese and passionfruit

Roasted Cauliflower Guacamole tacos

Roasted-crunchy cauliflower is mouthwatering, it is sexy and playful.

The idea behind this dish is to mix a now-classic with an old-time favourite: Mexican tacos.

Adding mashed avocado, even guacamole, crunchy chickpeas, fresh cilantro and a dollop of fresh cream or even greek yoghurt ( unsweetened, of course), to the fantastic roasted cauliflower is an epic meal that you will love to make. It is exciting to make and to eat.

You can either cut the cauliflower in steaks and then break apart, or do it as I like it, cut the florets into tiny florets, so the beautiful rub enters all of the cauliflower.

I like making a rub with turmeric, ground cumin, extra virgin olive oil, salt, and a squeeze of lime juice, you can even add a drizzle of maple syrup to the mix to make it exciting.

Roast in the oven at 200ºC for 20-30 minutes, until golden and crispy.

Quinoa Bowl with Garlic Tahini Dressing

Nectarines are the heart and soul of this bowl .

 

To assemble the bowl, start by adding the quinoa. Add the rest of the ingredients and pour over your dressing.

DRESSING:

Place all the ingredients in a blender and blend until smooth. Pour over your Quinoa Bowl and enjoy.

 

CREATIVE COOKING TIP:

Add fresh and seasonal fruits to your salads, they will uplift them. The acidity and sweetness of most fruits like nectarines, apples, and strawberries, go very well together with leafy greens and grains.

Creamy Salmon with Spinach

Behind every mouthful, there is a mysterious and soothing bite.

Pre-heat your oven to 200ºC.

In an oven dish place the salmon fillets, previously seasoned with salt and pepper, and the spinach leaves.

In a hot pan, sautee the onion and garlic until softened. Add the cream and the mustard. Season with salt and pepper and let simmer. Once it has simmered for a few minutes, add the sauce to the salmon and spinach, coating everything very carefully.

Put in the oven for 20 minutes, or until the salmon is perfectly cooked.

Beet Hummus

Beet hummus – a dazzling appetizer that will please everyone.

Drain the cooked chickpeas and add them to a blender with the garlic cloves, lime juice,  olive oil, sesame seeds or tahini, salt, and the cooked beetroot.

Blend until everything is smooth. Add ice-cold water if needed. (it will make it smoother)

Red Pepper and Tomato Sauce

A nourishing, hearty and delicious sauce that can be used in pasta, rice and much more.

 

This sauce is as simple as can be. Simply steam all the ingredients together, except for the basil and blend with 1/4 cup of water or broth and the basil. Season with salt, add to a pot and simmer for a few minutes.

You can strain the sauce before using it.

 

 

Enchiladas Rojas

On chilly days, indulge yourself with carbs and creamy sauces.

 

Steam the tomatoes, onion, chile and garlic. Once cooked blend all together with the vegetable broth (you can add water as well) and cilantro. Season with salt.
Strain the sauce and set aside.

In a hot pan add avocado oil and start fast frying the tortillas. This means one side, the other side and take out. Pat dry any excess oil.

Divide the sauce into two parts. In the first half add the shredded cooked chicken and fill the tortillas with it. Roll all the tortillas to form tacos and add them to a deep , oven-safe, dish. Pour the remaining salsa on top and sprinkle with cheese.

Bake the dish in the oven for 15 minutes at 200ºC,  or until the salsa is bubbly and the cheese is melted and crispy.

Sweet Potato Gnocchi with Cashew Cheese Sauce

For now, cooking is all about comfort. Feed your soul

TO MAKE THE GNOCCHI:

  1. Steam your sweet potatoes. Once cool enough, remove the skin and pass them through a potato masher
  2. Combine the salt and 2 cups of flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
  3. Add the sweet potato mash into the well.
  4. Flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough.
  5. Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut pieces the gnocchi into 1-inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges.
  6. Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple of minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.

TO MAKE THE SAUCE:

Blend the cashews, arrowroot, onion powder, garlic powder, lemon juice, paprika, sea salt and water until smooth. Pour into a small saucepan and whisk on medium-high heat until it gets thick. Add the sauce to the cooked gnocchi

Veggie Spring Rolls

A meatless recipe that I have enjoyed at home lately and thought you might like it too.

 

To make the spring rolls, fill a bowl or pan big enough to fit the rice paper with warm water. Soak the rice paper in the water for about 30 seconds – until pliable but not soggy. Place the rice paper on a work surface, put a sixth of the filling onto the wrapper and roll up like a fat sausage. Wet the edges of the wrapper, press to seal. Repeat with other wrappers and the rest of the mixture

To serve, leave the rolls whole or cut them in half with a sharp knife. Sprinkle with sesame seeds (if using) and serve with the dipping sauce.