Pork Chops


1 tsp ground cumin
¼ tsp chili powder
2 boneless pork loin chops (6 oz ea)
1 cup salsa
1 tsp baking chocolate
¼ tsp cinnamon
2 tbsp minced fresh cilantro
1 green onion, chopped
1 avocado sliced into 6-8 pieces

Let pork loins rest on counter for an hour or so. Combine cumin and chili powder, rub over both sides of pork loins. Brown chops for 1-2 minutes each side.
Mix salsa, cocoa and cinnamon, pour over the pork and bring to a boil. Reduce the heat and simmer until internal temperature reaches 145°F, stirring occasionally.
Sprinkle with cilantro, green onion and garnish with a couple slices of avocado.

Tarragon Sauce


1 tbsp butter, melted
1 green onion, thinly sliced
2 tbsp chicken broth
1 tsp fresh tarragon, chopped
4 tbsp oatmilk cream

Mansaf

Lamb
1 lb bone-in lamb shoulder, cut into medium sized pieces
½ tsp salt
2 tbsp olive oil to sear the lamb
¼ tsp cardamom
2 bay leaves
½ cinnamon stick
3 cloves
½ tsp allspice
2 tsp black peppercorns
water to cover lamb

Rice
1 tbsp olive oil or ghee
¼ tsp turmeric
½ tsp salt
1 cup medium grain rice
1 cup lamb stock from above

Sauce
¼ cup plain yogurt
¼ cup sour cream
1 tbsp ghee or olive oil
1 tsp cornstarch
3 clove garlic, minced
¼ tsp salt
⅛ tsp citric acid
½ cup lamb stock from above

For Serving
Blanched almonds, toasted in olive oil to golden brown
Chopped parsley

Instructions

Lamb
In a pressure cooker, salt & sear the lamb for 2-3 minutes on each side until golden. Cover the lamb with water and add the cardamom, bay leaf, cinnamon stick, cloves, allspice and peppercorn. Cook for 50 minutes, then strain the broth from the lamb and set aside for the rice and sauce below.

Rice
Add the oil or ghee, salt, turmeric, rice and broth to the rice cooker and start

Sauce
Blend the ingredients until smooth. Boil in the pot that the lamb was cooked in for 5 minutes. Add the cooked lamb to the boiling sauce and simmer for 10 minutes.

Beef Wellington

Original

Ingredients

  • 2 lb. center-cut beef tenderloin
  • kosher salt
  • Freshly ground black pepper
  • olive oil for greasing
  • 2 Tbsp Dijon mustard
  • 1½ lb. mushrooms chopped
  • 1 shallot, roughly chopped
  • Leaves from 1 thyme sprig
  • 2 Tbsp. unsalted butter
  • 12 thin slices prosciutto
  • Flour, for dusting
  • 14 oz. frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky salt, for sprinkling

    Directions

    Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge.

    Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.

    To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge.

    Place plastic wrap down on a work surface, overlapping so that it's twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that's big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).

    Heat oven to 425°F. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.

    Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.

    Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.