Honkman

Beef Tomato Tajine with “Spiced” Rice - beef chuck is braised with diced tomatoes, onions, garlic, ras el hanout, cumin and cinnamon in beef broth. Finished with some apricots and cilantro. Basmati rice is cooked with cardamom pods, cinnamon stick, bay leaf, turmeric and saffron

Kimchi Jjigae from one of the “Curry Guy” books - diced pork belly, tofu, kimchi, kimchi brine, scallions, onions, light soy sauce, toasted sesame oil, gochujang and gochugaru get braised in chicken broth. Served over rice

Roasted Pork Tenderloin with Bok Choy, Curried Tomatoes, and Avocado from “The Broad Fork” - pork tenderloin is first seared then finished in the oven. While it’s resting, you cook the bok choy in the meat juices. Served with a salad of cherry tomatoes, sautéed shallots and jalapeño, ground cumin and mustards seeds, avocado, mint, parsley, lime juice, cider vinegar and light brown sugar

Baked Shrimp and Orzo with Feta and Tomatoes - Browned orzo is cooked in a pan with red bell pepper, red onion, garlic, oregano, saffron, tomato juice and vegetable broth. Once you add diced tomatoes, peas, shrimps and top it with feta you bake it in the oven. Finished with some scallions.

Vegetable Stir-Fry with Fried/Poached Egg - eggplant, zucchini, tomatoes, scallions, garlic and herbes de provence are cooked with vegetable broth, tomato paste and balsamic vinegar. Finished with some poached/fried eggs

Tuscan-Style Shrimp with Beans - made with pinto beans, shrimp, onion, rosemary, red pepper flakes, parsley and white wine

Orecchiette with Mexican Chorizo and Broccoli Rabe from “Anything’s Pastable” - broccoli rabe is first blanched, then chopped very small. You make garlic bread pangrattato by pan-roasting panko bread crumbs, fresh garlic and garlic powder. Sear and crumble mexican chorizo with garlic, lemon zest and chopped broccoli rabe, mix with orecchiette and pasta water and finish with feta and pangrattato

Grilled Asparagus and Prosciutto Salad - mixed baby greens and diced prosciutto are combined with a vinaigrette made with olive oil, red wine vinegar, garlic, dijon mustard and chives. Topped with grilled asparagus and served with grilled Italian sausages

Sour Cream and Caraway Potato Salad - red potatoes with bacon, sliced radishes, scallions and hard-cooked eggs and a dressing made with sour cream, mayonnaise, crushed caraway seeds, cider vinegar and sugar

Stuffed Peppers with Chili and Vegetables from an “essen & trinken” recipe - green bell peppers are filled with a mixture of ground beef, tomato paste, cumin, smoked paprika and tarragon. Roasted in the oven together with zucchini, cherry tomatoes, fresno chili, smashed garlic, shallots and thyme

Red Cabbage Risotto with Roasted Pork Tenderloin and Caramelized Onions from “Risotto Risotti” - pork tenderloin pan-seared and finished in the oven at 450F. Vidalia onion simply caramelized with some olive oil and salt. Risotto done with carnaroli rice, onion, red cabbage, white wine and chicken broth and finished with butter, parmesan and parsley

Chile and Tangerine Braised Lentils with Wiener Wuerstchen from “Full of Flavor” by Maria Elia - puy lentils are cooked with onions, carrots, celery, serrano chili and garlic in a mixture of vegetable broth and fresh tangerine juice. Once cooked, finished with more tangerine juice and zest, parsley and sour cream. Served with some wiener wuerstchen

Kohlrabi and Soy Sauce-Seared Tofu Salad from “Ever-Green Vietnamese” by Andrea Nguyen - very nice mix of flavors and textures. The salad had coarsely shredded kohlrabi and carrots, rehydrated black fungus mushrooms, pan-seared tofu (which was quickly marinated in soy sauce), coarsely ground, toasted sesame seeds, cilantro and mint with a vinaigrette made with fish sauce, lime juice, agave syrup, serrano chili and garlic

Fusili al Pesto Trapanese from “Four Seasons of Pasta” - pesto is made with roasted almonds, basil, evoo, garlic and crushed red peppers and mixed before serving with peeled, deseeded, salted (to get rid of water) and diced tomatoes. Topped with roasted panko crumbs

Chives-Frikadellen with Roasted Asparagus - frikadellen made with ground pork and beef, chives, pancetta, red onion, ginger, stiracha and egg. Green asparagus and cherry tomatoes were roasted in the oven with a mixture of butter, parmesan, breadcrumbs and paprika. Served with some sriracha yoghurt