Honkman

Cuban inspired pork tacos from Lorena Garcia’s New Taco Classics - cubed pork tenderloin get marinated in a mix of garlic, oregano, thyme, olive oil, orange juice and zest as well as lemon juice and zest. After half a day the meat gets pan seared before quickly roasted and finally put under the broiler to brown. Served with lightly caramelized white onions (made with lime juice and white wine vinegar) and cilantro on corn tortillas

Cod with Pesto Polenta and Vegetables - Simple but tasty dish. Polenta made with milk and vegetable broth and finished with some basil pesto. Yellow and orange peppers, onions and cherry tomatoes sautéed in some olive oil and cod filet pan-fried.

Mushroom and Kimchi Mapo Tofu from Ottolenghi’s Comfort - nice vegan variation on mapo tofu with diced mushrooms (button and shiitake), kimchi, tofu, scallions, garlic, ginger, shaoxing wine, doubanjiang, light and dark soy sauce, sichuan peppercorn, vegetable broth, corn starch and toasted sesame oil. Served over rice

Roasted Autumn Vegetables with Walnut-Miso Sauce - not the most photogenic dish but a great umami bomb. From a Diane Henry recipe - Carrots, celery root, butternut squash, belgian endive and red onion get roasted in the oven and finished with a sauce made by mixing and slightly warming up evoo, red miso, walnuts, red pepper flakes and garlic

Riesling-Chicken with Mushrooms - chicken legs are braised with carrots, onions, flour, bay leaves and garlic in Riesling in the oven. For the last 10 minutes you add sautéed mushrooms (yellowfoot, hedgehog and oyster) and parsley. Served over fettuccine mixed with toasted breadcrumbs

Pressure-Cooker Chili with ground beef, kidney beans, green peppers, tomatoes, onions, jalapeno, garlic, tomato paste, chili powder, oregano, cumin, cilantro and lime juice. Served over rice and with avocado and sour cream

Tuscan Shrimp and Beans from a CI recipe - first you make a shrimp broth with the roasted shrimp shells and use it to cook cannellini beans, tomatoes, onions, garlic, anchovies, red pepper flakes and at the very end briefly the shrimps (which get brined in a salt/sugar solution). Finished with some basil, lemon juice and zest and olive oil

Spinach-Tomato-Ricotta Frittata

You can make definitely smaller volumes, just use a smaller Dutch oven. I have to look for the recipe tomorrow and will post it

A variation on Cambodian Amok, a White Pepper Coconut-Curry Chicken based on a recipe from Milk Street - You fry a spice paste made from cracked white peppercorns, lemongrass, lime zest, garlic, ginger, turmeric and canola oil and afterwards braise a mixture of chicken thighs, eggplant and sweet potatoes in coconut milk with fish sauce and some sugar. Served over rice

Gumbo made with roux (done in the oven), shrimps, andouille sausage, chicken thighs, green peppers, tomatoes, onions, celery, okras, garlic, thyme, cayenne and chicken broth. Served over rice

Moroccan Eggplant Salad from Dinner in French - pan-fried eggplant slices topped with a “ragu” made from oven-roasted yellow peppers, tomatoes, parsley, garlic, paprika, cumin and preserved lemon. Everything was topped with plenty of cilantro and mint as well as some lemon juice and olive oil. And served with some wiener wuerstchen

Almond-Hazelnut Pesto with Casarecce from “Four Seasons of Pasta” - pesto is made with oven roasted almonds and hazelnuts, orange zest and juice, olive oil, red pepper flakes and parmesan. Finished with more parmesan.

Winter Lasagna - Layered with beef stew (beef chuck, bacon, red onions, tomato paste), seared savoy cabbage and béchamel sauce and topped with Comte cheese

Pimento Cheeseburgers with homemade pimento cheese made with shredded cheddar, cream cheese, pimentos, mustard powder and cayenne pepper. The cheese was used as a filling and as a topping