RSS Feed

Category Archives: * Main Course



Category: Thai Main Course
Preparation time: 60 min
Setting time: 30 min
Yield: 6
Difficulty: 1

• 2 lbs. of beef, Brisket or Chuck
• 2 cup beef broth
• 2 cups water
• 2 cup of coconut milk
• 1 tsp. coriander leaves
• 2 stalks lemongrass
• ½ tsp. coriander seeds
• ½ tsp. galangal grated
• ½ tsp. garlic grated
• ½ tsp. cumin
• 1 tsp. red curry paste
• 5 tbsp. palm sugar (substitute white sugar)
• 4 tbsp. of red chili paste (Panang paste)
• 3 tbsp. of fish sauce
• ½ tsp. of salt
• 6 lime leaves, cut into julienne strips
• 3 red Thai chilies cut into strips

1. Add all the spices in the mortar & pestle and ground them to a thick homogeneous paste, reserve.
2. In a stove add the beef broth, water then season and simmer the Brisket for 1 hour, very gently, until the beef is reasonably tender.
3. Heat the coconut cream in a pot until it starts to break over medium heat and stir as it comes to temperature, as it can burn.
4. Once the coconut milk separates, add in the chili paste and the spices thick paste stir it to combine. Once the chili paste is hot and fragrant, add in the beef and the water and all remaining ingredients except for the lime leaves
5. Let the mixture simmer for a few minutes until the beef is cooked through and the sauce has reached a desired consistency (if it’s too thin, boil for a few minutes more).
6. Taste for seasoning and add more fish sauce or sugar if needed and then transfer to a bowl for serving.


Cuisine: Italian
Category: Main dish
Preparation time: 20 minutes
Cooking time: 50 minutes
Yield: 8
Difficulty: 1
Cost: $ 15.75

Kitchen Special Tools:
• 1 Baking proof pan

• ½ pound ground chuck
• ½ pound ground spicy Italian sausage
• ½ medium onion, chopped
• 1 clove garlic, minced
• 1 teaspoon ground oregano
• ½ teaspoon ground basil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 can whole peeled tomatoes with basil, garlic, and oregano
• 1 can tomato sauce
• 1 can tomato paste

Lasagna toppings:
• ½ cup small curd cottage cheese
• 2 ounces grated Parmigiano-Reggiano
• 1 tablespoon freshly chopped parsley leaves
• 1 large egg, lightly beaten
• 6 lasagna noodles
• 1 cup shredded whole milk mozzarella

1. Preheat oven to 350°F.
2. In a large saucepan, combine ground chuck, sausage, onion, and garlic. Cook over medium-high heat until meat is browned and crumbled; drain.
3. Return meat to pan and add oregano, basil, salt, and pepper.
4. Add tomatoes, tomato sauce, and paste. Bring to a boil, reduce heat, and simmer 45 minutes.
5. In a mixing bowl, combine cottage cheese, Parmigiano-Reggiano, parsley, and eggs.
6. Boil a large pot of water, and cook the lasagna noodles for six minutes. Remove from water, brush lightly with olive oil to prevent sticking, and set aside.
7. Pour ¼ of sauce into bottom of a baking pan. Place 3 cooked lasagna noodles on top of sauce.
8. Spread ⅓ of cottage cheese mixture over noodles, top with ¼ of sauce, and ⅓ mozzarella cheese. Repeat layers, ending with sauce, and reserve ⅓ of mozzarella cheese.
9. Bake 45 minutes. Top with remaining mozzarella and bake 15 minutes or until hot and bubbling around edges.

1. Let the Lasagna rest for 15 minutes then serve in a dish or a platter garnished with fresh parsley and garnishes.


Cuisine: Peruvian
Category: Main Course
Preparation time: 15 minutes
Setting time: 3 hours
Yield: 6
Difficulty: 2
Cost: $ 12.75

• 1 pork tenderloin
• freshly ground pepper
• 1 teaspoon cumin
• 2 tablespoons minced garlic
• 3 tablespoons Ají Amarillo Pepper paste (Yellow pepper)
• 1 cup vinegar
• 1 teaspoon salt
• 1 tablespoon annatto powder
• 2 tablespoons olive oil
• 1 cup of brandy (Brandy)
• 1 cup beef broth

1. In a small bowl mix the oil and annatto and reserve.
2. Place the pork in a large bowl and add the cumin seasoning, garlic and vinegar.
3. Let marinate for 2 hours.
4. Heat up oil in a heavy-bottomed pot then add the annatto and fry for 10 minutes.
5. Add the pork and all the liquid.
6. Simmer for about 1 hour or until meat is tender.
7. Serve over mashed potatoes or white rice.


Cuisine: Peruvian
Category: Main Course
Preparation time: 15 minutes
Sauteing time: 10 minutes
Yield: 4
Difficulty: 1
Cost: $ 14.75

• 2 Lbs. sirloin fillets (or tenderloin)
• 4 tomatoes, quartered
• 2 onions, thick julienne
• 2 cloves garlic
• 1 glass of red wine
• 1 tsp. soy sauce
• 1 tsp. salt and pepper
• 1 tsp. pisco or white vinager

• 1 Lb. of potatoes (French fries)
• 1 cup chopped parsley
• 1 cup Rocoto Sauce

1. Cut the meat into pieces, season with 1 tsp. soy sauce, salt and pepper and let it marinate for 5 minutes.

Mise en Place:
1. Cut the tomato and the onions and have all the preparation ready for sauteing.

1. In a skillet heat the oil then add the garlic and the marinated meat, sear on both sides.
2. When meat is half-cooked, lower heat and add the onion, then tomatoes. Increase the fire to high and add the red wine, the pisco and flambe.
3. Reduce the fire and let the liquor reduce down for 2 minutes and add the French fries potatoes.
4. Toss quickly and serve immediately.

1. Serve in a platter then sprinkle some parsley and Rocoto chili sauce.


Cuisine: Spanish
Category: Main Course
Preparation time: 25 minutes
Cooking time: 25 minutes
Yield: 5
Difficulty: 2
Cost: $ 22.75

• 4 cups Fish broth
• ½ white onion, brunoised
• 1 medium onion, minced
• 3 garlic cloves
• ½ tsp. of saffron
• 2 tsp. Spanish pimentón (smoked paprika)
• 1½ pounds ripe tomatoes, cored and cut into thick wedges
• ½ lb. Sea Bass fillets
• 30 clams
• 1 tablespoon tomato paste
• ½ tsp. Salt and freshly ground black pepper
• 2 bay leaves, crumbled
• ½ cup dry white wine
• 3 tbsp. oil
• ¼ cup extra virgin olive 4 scallions, chopped
• 2 ½ cups Spanish Short Grain white Rice

• Fresh Lemon Wedges
• 1 cup fresh chopped parsley

1. In a cooking pan add broth with the saffron, pimentón and whole onion. Cover and simmer 15 minutes.
2. Remove onion and measure broth (4 cups)

1. Preheat oven to 420ºF.
2. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tbsp. olive oil.
3. Quarter Fish fillets and season well.

1. In a metal Paella pan, with about a 15 inch base, heat the oil; add Fish fillets pieces and sauté over high heat until golden. Remove aside.
2. In the same Paella pan add the onion, scallions, garlic, and pimentos and sauté until the onion is wilted.
3. Stir in tomato paste, saffron, and paprika and cook for 1 minute more.
4. Add rice to the pan and stir to coat it well with the oil. Sprinkle in the chopped parsley and the crumbled bay leaves. Stir in hot broth and the wine, season and check the flavor.
5. Bring to a boil and cook uncovered without stirring, over medium high heat about 10 minutes.
6. Add Fish, clams and mussels, pushing them into the rice, with the edge that will open facing up. Put tomato wedges on top of rice and drizzle with juices that accumulated in bowl.

1. Put pan in oven and roast, undisturbed, for 15 minutes.
2. When rice is ready, remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes.

1. Serve, decorate with lemon wedges and chopped parsley.

1. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes.
2. If the rice looks too dry but still is not quite done, add a small amount of stock.