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Crema di Limoncello

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  Ingredients Ingredents 8   lemons   home-grown or untreated ½   lt – 2 cups alcohol 95% or 151 proof grain alcohol   or 650 ml –  2 ¾ cups Vodka ½   lt – 2 cups fresh cream ½   lt – 2 cups milk 1   kg   – 5 cups sugar 1   vanilla pod Instructions Peel the lemons, removing as much of the white part from the peel as possible otherwise this will make your Crema di Limoncello bitter. Put the lemon peels in a jar with all the alcohol. Close it with a tight lid and keep it in a cool, dark place for 30 days. When the 30 days have passed, put the sugar in a pot with the milk, cream and scraped vanilla pod and heat it on the fire until the sugar has dissolved. Set aside until completely cold. Add this mixture to the lemon peel and alcohol mixture (which will be yellow by now) and mix well. Filter it and bottle it. Keep it in the fridge for 10 to 15 days before serving. Serve chilled, after meals (I usually keep it for 15 – 20 minutes in th...
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Fajita

2lb Skirt Steak 1 large Sweet Onion 1 Bell Pepper (made of 3 thirds of peppers of different colors) 1/2 cup Olive Oil 2 teaspoons of Cumin 2 teaspoons of Chili Powder 2 teaspoons of Paprika 4 cloves of Garlic 1 teaspoon of Dried Oregano Juice of 4 Limes -- next time try 2 limes or no limes.  Next time add 10-15 grams of salt  Tenderize the steak. Marinate it with onions and peppers for 1.5-2 hours at room temperature. Cook it in a cast iron skillet at the highest temperature for 3 minutes on one side and 2 minutes on the other. Then fry onions and peppers without too much marinade at medium temperature.  Cut steak to tripes. Serve on a pre-heated fancy skillets side by side with veggies.
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Coquito

1 bottle of Rum. Can be white or dark. We used White Captain Morgan. 1 can of condensed unsweetened milk 1 can of sweet condensed milk La Lechera 1 can of coconut milk 1 can of creme of coconut 1/2 teaspoon of ground nutmeg Coconut flakes to taste Blend all ingredients except the booze and flakes in a blender. Pour the mix into the container with rum. Add coconut flakes. Put the container in the fridge for a day or two. 
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Chipotle Sauce

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  1 (7oz)  can   Chipotle peppers in adobo sauce ½   cup   Sour cream ,  (Mexican crema or Greek yogurt works well too) ½   cup   Mayonnaise Salt ,  to taste 1   teaspoon   Chili powder 1   teaspoon   Cumin powder 1   teaspoon   Garlic powder 1   teaspoon   Lime juice 8-10   sprigs  Cilantro
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Irish Stew

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Ингредиенты из расчёта на 7-литровый котелок.  4 паунда - 2 бараньи ноги из Costco (по результатам выяснилось что можно меньше) 3-4 большие луковицы 2 зубчика чеснока (можно больше) 4 морковки 1 корень петрушки 2 паунда (1 большая упаковка) грибов baby bella 10 среднего размера картошек Yucatan Gold (можно больше) 1 паунд гороха (замороженный пакет) 4 ст. ложки розмарина (иголки, не молотый) 1 ст. ложка тимьяна 2 ст. ложки соли 1 ст. ложка молотого чёрного перца (можно ещё не молотого накидать) Подсолнечное рафинированное масло (или любое другое без вкуса для обжарки) Кинза или петрушка чтоб посыпать сверху в тарелке Поскольку получилось не остро, то можно добавить 2-3 Kung pao перца В процессе приготовления было выпито 4-6 бутылок пива Морковку порезали и обжарили на масле (минут 10), потом выгребли из котла и отложили. Грибы порезали на крупные дольки, тоже обжарили (минут 15), выгребли и отложили. Лук порезали четвертинками колец, обжарили с ченоком (минут 10) - не выгребли. К л...
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Poke

Ingredients 1 pound ahi (yellowfin tuna) steaks Scant 1/4 cup sweet onion, thinly sliced 1 scallion, sliced on bias (about 1/4 cup) 2 cloves garlic, minced 2 teaspoons black sesame seeds, toasted 2 teaspoons macadamia nuts (roasted and unsalted), chopped and toasted 3 tablespoons soy sauce 2 tablespoons sesame oil 1/4 to 1/2 teaspoon  'alaea  or Hawaiian sea salt, or coarse Kosher salt 1/2 teaspoon red pepper flakes (optional) Equipment Glass bowl Sharp chef knife Plastic wrap Instructions Slice the tuna:  Using a sharp knife, cut the tuna into 1-inch cubes. Place in a large bowl.  Combine all ingredients:  Add the onions, garlic, sesame seeds, macadamia nuts, soy sauce, sesame oil, salt, and red pepper flakes. Gently mix until thoroughly combined. Cover and refrigerate:  Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours or up to 2 days
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Rum Balls (Cognac Balls)

Usually we make a double portion 300 g of vanilla rusks (Recently bought Britannia Wheat Rusk in Michael's)   100 g of butter 3/4 cup of Milk 2 cups of sugar 1/4 cup of cognac 3 tablespoons of Cocoa + more cocoa for the finish Raisins, Walnuts, Dried apricots - to taste. (Usually we make 1/2 cup of the crushed nuts and 1/2 cup of dried apricots and raisins together) Decoration: buttercream, coconut crumbs, or sliced almonds   Turn the rusks through a meat grinder, chop raisins and dried apricots into small pieces, crush nuts and mix all that together. Add the cocoa and stir the dry mixture to a smooth color. Heat the milk and melt the butter in it. Do not let it boil. Add sugar and dissolve it in milk stirring over low heat until the sugar stops crackling.  Pour the hot mixture into a dry mixture and stir until it's smooth. Add cognac and stir again. When measuring 1/4 cup of cognac is customary to pour a little more cognac than necessary a...
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