Ingredients
• 4 salmon fillets (skin on)
• Salt and black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• Lemon wedges, for serving
Steps
→ 1. Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
→ 2. Heat the olive oil in a large nonstick skillet over medium-high heat.
→ 3. Add the salmon fillets, skin side down, to the skillet and cook for about 4-5 minutes until the skin is crispy and browned.
→ 4. Flip the salmon fillets over and continue cooking for another 2-3 minutes until the flesh is cooked through.
→ 5. Remove the salmon fillets from the skillet and set aside on a plate.
→ 6. Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
→ 7. Pour the garlic butter over the salmon fillets.
→ 8 Garnish the salmon fillets with chopped parsley and serve with lemon wedges on the side.
Ingredients
• Pizza dough
• Olive oil
• Pizza sauce
• Mozzarella cheese, shredded
• Toppings of your choice (e.g. sliced tomatoes, cooked sausage, sliced onions, sliced peppers, etc.)
• Salt and black pepper
• Flour or cornmeal for dusting
Steps
→ 1. Preheat your grill to medium-high heat (about 400-450°F/200-230°C).
→ 2. Divide the pizza dough into portions, and roll out each portion into a thin, round shape.
→ 3. Brush both sides of the pizza dough with olive oil.
→ 4. Sprinkle a bit of flour or cornmeal onto a baking sheet, and place the pizza dough rounds onto the sheet.
→ 5. Once the grill is hot, use tongs to carefully place the pizza dough rounds onto the grill grates.
→ 6. Cook the pizza dough for about 2-3 minutes on one side, or until it starts to form grill marks and is slightly browned.
→ 7. Use tongs to flip the pizza dough over and reduce the heat to low.
→ 8. Add pizza sauce, shredded mozzarella cheese, and your desired toppings onto the cooked side of the pizza.
→ 9. Sprinkle some salt and black pepper over the toppings.
→ 10. Close the lid of the grill and let the pizza cook for another 5-6 minutes, or until the cheese is melted and bubbly and the crust is crispy.
→ 11. Use tongs to remove the pizza from the grill and let it rest for a minute or two.
→ 12. Slice the pizza and serve it hot.
Ingredients
For the marinade:
• 2 cloves garlic, minced
• 2 tbsp achiote paste
• 1 tsp smoked paprika
• 1 tsp ground cumin.
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pineapple juice
• 1/4 cup orange juice
• 1/4 cup lime juice
For the tacos:
• 1 lb firm white fish, such as mahi mahi or cod, cut into bite-sized pieces
• 8-10 small corn tortillas
• 1 cup diced pineapple
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
Steps
→ 1. In a large bowl, whisk together the minced garlic, achiote paste, smoked paprika, cumin, oregano, salt, and black pepper until combined.
→ 2. Add the pineapple juice, orange juice, and lime juice to the bowl and whisk again until well combined.
→ 3. Add the fish pieces to the marinade and toss to coat well. Cover and refrigerate for at least 1 hour, or up to 4 hours.
→ 4. Preheat a grill or grill pan to medium-high heat.
→ 5. Remove the fish from the marinade and discard the remaining marinade.
→ 6. Grill the fish pieces for 3-4 minutes per side, or until cooked through and lightly charred.
→ 7. Warm the corn tortillas on the grill for about 30 seconds per side.
→ 8. Assemble the tacos by placing some fish pieces onto each tortilla.
→ 9. Top the fish with diced pineapple, diced red onion, and chopped cilantro.
→ 10. Serve the tacos hot with lime wedges on the side.
Ingredients
• 8 large eggs
• 1 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 tsp vanilla extract
• Pinch of salt
Steps
→ 1. Preheat your oven to 375°F (190°C).
→ 2. Melt the chocolate chips and butter together in a double boiler or in the microwave, stirring until smooth.
→ 3. In a mixing bowl, whisk the eggs and sugar together until well combined.
→ 4. Add the flour, vanilla extract, and salt to the egg mixture and whisk until smooth.
→ 5. Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously until the mixture is well combined.
→ 6. Grease 8 small ramekins or custard cups with butter.
→ 7. Pour the chocolate mixture into the ramekins, filling them about three-quarters full.
→ 8. Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the edges are set but the centers are still slightly wobbly.
→ 9. Remove the ramekins from the oven and allow them to cool for a few minutes.
→ 10. Carefully run a knife around the edges of each ramekin to loosen the chocolate eggs.
→ 11. Place a plate over each ramekin and invert it to remove the chocolate egg.
→ 12. Serve the Chocolate Molten Eggs warm, garnished with fresh berries or a dusting of powdered sugar.
Ingredients
• 8 oz (225g) semisweet chocolate, chopped
• 1/2 cup (120ml) heavy cream
• 1/4 cup (56g) unsalted butter, cut into small pieces
• 1 tsp vanilla extract
• Cocoa powder or chopped nuts for rolling (optional)
Steps
→ 1. Place the chopped chocolate in a large heatproof bowl.
→ 2. In a small saucepan, heat the heavy cream over medium heat until it comes to a simmer.
→ 3. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
→ 4. Add the butter and vanilla extract to the bowl and whisk everything together until the chocolate is melted and the mixture is smooth.
→ 5. Cover the bowl with plastic wrap and chill the mixture in the refrigerator for 2-3 hours, or until it is firm enough to shape.
→ 6. Using a spoon or a small scoop, scoop out small balls of the chocolate mixture and roll them into truffle shapes. If desired, roll the truffles in cocoa powder or chopped nuts to coat them.
→ 7. Place the truffles on a baking sheet lined with parchment paper and chill them in the refrigerator for another 30 minutes to set.
Ingredients
For the meringues:
• 4 egg whites
• 1/4 cup (50g) granulated sugar
• 1/2 tsp vanilla extract
• Pinch of salt
For the custard:
• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 egg yolks
• 1 tsp vanilla extract
• Pinch of salt
For the caramel sauce (optional):
• 1/2 cup (100g) granulated sugar
• 2 tbsp water
• 1/4 cup (60ml) heavy cream
• Pinch of salt
Steps
→ 1. To make the meringues, preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
→ 2. In a mixing bowl, beat the egg whites with an electric mixer until they form soft peaks.
→ 3. Gradually add the sugar, vanilla extract, and salt, and continue beating until the egg whites form stiff, glossy peaks.
→ 4. Using a spoon or a piping bag, drop or pipe the meringue mixture into 6-8 small mounds onto the prepared baking sheet.
→ 5. Bake the meringues for about 20-25 minutes, or until they are lightly golden and crisp on the outside.
→ 6. Remove the meringues from the oven and let them cool completely.
→ 7. To make the custard, heat the milk in a saucepan over medium heat until it comes to a simmer.
→ 8. In a mixing bowl, whisk together the sugar, egg yolks, vanilla extract, and salt until well combined.
→ 9. Gradually pour the hot milk into the egg yolk mixture, whisking continuously.
→ 10. Return the custard mixture to the saucepan and cook it over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
→ 11. Remove the custard from the heat and let it cool to room temperature.
→ 12. To make the caramel sauce, combine the sugar and water in a saucepan and heat it over medium heat until the sugar dissolves.
→ 13. Increase the heat to high and cook the sugar mixture, without stirring, until it turns golden brown.
→ 14. Remove the saucepan from the heat and carefully stir in the heavy cream and salt until well combined.
→ 15. To assemble the dessert, spoon some of the custard into each serving dish.
→ 16. Place one or two meringues on top of the custard in each dish.
→ 17. Spoon a little more custard over the meringues to cover them.
→ 18. Drizzle some of the caramel sauce over each dessert, if desired.
→ 19. Chill the desserts in the refrigerator for at least 1 hour before serving.
Ingredients
• Garlic, 4 cloves
• Ginger, 2 cm
• Salt, 1 tsp
• Pepper, 1/2 teaspoon
• Soy sauce, 1 tablespoon
• Potato flour, 100 grams
• Corn flour, 100 grams
• Chicken fillet, 500 grams
• Right amount of oil
Steps
→ 1. Thinly slice the garlic and ginger and grind them. Mix with salt, pepper and soy sauce.
→ 2. Cut the chicken meat into small pieces according to taste, then add it to the spice mixture and mix well. Let stand for 30 minutes until the flavors meld.
→ 3. Mix potato starch and cornstarch in a separate bowl. Roll the chicken pieces in the flour mixture until evenly distributed.
→ 4. Heat oil in a pan, then fry the chicken pieces until brown and cooked evenly. Lift and drain.
→ 5. Chicken karage is ready to be served as a main dish or as a snack. Serve with chili sauce or mayonnaise as a complement.
→ 6. Enjoy the delicious chicken karage!
Ingredients
• Garlic, 2 cloves, finely chopped
• Peppers, 1 fruit, thinly sliced
• Tomatoes, 2 pieces, diced
• Paella rice or medium grain rice, 500 grams
• Chicken stock, 1 liter
• Peas, 100 grams
• Shrimp, 250 grams, peeled and removed the head and skin
• Scallops, 250 grams
• Saffron, 1 tsp
• Salt to taste
• Onion, 1 pc, finely chopped
• Olive oil, 3 tablespoons.
Steps
→ 1. Heat olive oil in a paella pan or large flat skillet over medium heat.
→ 2. Sauté the onions and garlic until fragrant.
→ 3. Add the peppers and tomatoes, stir well and cook until the tomatoes are soft.
→ 4. Add the rice and stir well with the spices until the rice is perfectly coated.
→ 5. Add the chicken broth and saffron, stir well, and let it simmer.
→ 6. After boiling, add the prawns, clams, and peas, stir well, and let everything cook and the water is completely absorbed.
→ 7. If the rice is still not cooked and lacks water, add a little stock and continue to cook until the rice is cooked.
→ 8. Remove from the heat and let the Paella rest for a few minutes before serving.
→ 9. Serve warm Paella with lemon wedges and other dishes according to taste.
Ingredients
• Corn flour or wheat flour, 2 cups
• Warm water, 1 cup
• Salt, 1 tsp
• Vegetable oil, 2 tablespoons.
Steps
→ 1. Mix cornstarch or wheat flour with salt in a large bowl.
→ 2. Add warm water little by little while continuing to stir until the dough becomes soft and not sticky to your hands.
→ 3. Place the dough on a clean surface and roll out to 1/4 inch thick.
→ 4. Heat a frying pan or flat griddle over medium heat and add vegetable oil.
→ 5. Use a knife or cookie cutter to cut the dough into the desired round shape.
→ 6. Place the tortillas in the fryer or skillet and fry for about 1 minute on each side or until the tortillas are crisp and lightly browned.
→ 7. Remove the tortilla from the fryer or skillet and let it cool slightly before serving or using it in other dishes.