Gorham Chantilly

We all have the same sterling pattern. Mom would have it no other way.

Chimchurri Shirmp

2 tbsp olive oil
1 lb shrimp
2 tbsp chimchurri

Saute shrimp in olive oil for 2-3 minutes; add chimchurri saute another 2-3 minutes or until done

Chimchurri

2 cups fresh Italian parsley leaves
3 cloves garlic
1/4 cup of good olive oil
2 tbsp red wine vinegar
cayenne pepper flakes or sauce
salt
pepper

Blend in food processor. Add ingredients to taste. Top anything.

Fort Fromage

1/2 to 3/4 lbs Beemster Vlaskaas, room temperature (more is better)
1/4 to 1/2 lbs red-rind Gouda (enough to get to 1 lbs with above)

1/2 cup dry white wine

3 tablespoons unsalted butter, softened

2 tablespoons fresh parsley leaves

1 clove garlic

Remove any rinds from hard cheeses and grate. Place cheese, wine, butter, herbs and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

Blend it until smooth. Remove from fridge 60-90 minutes before serving.

Graham Beck Brut Rose

South African pink sparkling; excellent and not fruity.

Chili Oil

3/4 cup oil
2 star anise
1/2 of a small cinnamon stick
½ teaspoon Sichuan peppercorns
3 tablespoons crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon sugar

Place the pot over very low heat and let everything toast together slowly for 15 minutes. Take care not to burn the spices. Use a slotted spoon to remove the spices, and turn off the heat. Let the oil cool for about 5 minutes, and then add the chili flakes. Slowly toast these in the hot oil until very fragrant (it should almost smell like popcorn), and very red. Stir in the salt and sugar.

Smashed Asian Cucumber Salad

2 long, seedless cucumbers (1 to 1 1/2 lbs.)
1 teaspoon salt
2 1/2 teaspoons sugar
2 teaspoons sesame oil
3 teaspoons light soy sauce
1 1/2 tablespoons rice vinegar
2-4 cloves garlic, finely chopped
1-2 teaspoons chili oil
2 teaspoons toasted sesame seeds
small handful of chopped cilantro

Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections.

Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.

In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil (or cooked plain oil), and toss it well. Serve, garnished with sesame seeds and cilantro.

Da Corradi Restaurante London

Arroz con Pollo

4 - 5 chicken thighs; with skin and bones
1 tbsp olive oil
1 - 2 shallots; chopped
3 cloves garlic; chopped fine

1/4 cup tomato paste

2 anchovies 
1/2 cup white wine
10 saffron threads
2 tomatoes; chopped
6 - 8 whole pimento stuffed green olives
1 1/2 cups short grain rice
3 cups chicken broth
salt
pepper

Heat oven to 375. Salt and pepper both sides of chicken. Add saffron threads to wine.

In a Dutch oven over medium heat olive oil. Brown both sides of chicken starting skin side down; 10 minutes. Don't over crowd Dutch oven. Remove chicken and set aside.

In the now seasoned Dutch oven, cook scallion until soft; 2 minutes. Add garlic; 1 minute. Add tomatoes, tomatoes paste, anchovies, olives and stir to combine; two minutes. Deglaze pan with wine with saffron. When moisture reduced by half, stir in rice and cook briefly; 1 minute. Stir in chicken stock. Cover and bake in oven for 25 minutes. Remove; let stand 5 minutes covered; serve.

Salt and pepper along the way as needed.   

Ancho Chili Powder

Dried ancho chilies, seeded, stemmed, cut into 1 inch strips.

In a dry Dutch oven or cast iron skillet, roast chilies on stove top until fragrant with light whiffs of smoke. Remove & cool. Add to food processor slowly and process for a long time; 10  minutes total.