Salmon

Bang Bang

Pork Belly Spec

Crab Cake

Italian

Wings

Dip Trio

In a small bowl, mix together the olive oil, lemon juice, minced garlic, fresh dill, salt, and black pepper until well combined.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure that the salmon is well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.

Marinate the Salmon

While the salmon is marinating, preheat your grill or oven to medium-high heat (about 375°F / 190°C).

Preheat the Grill or Oven

Remove the salmon from the marinade and place it on the grill or a baking sheet if using the oven. Cook for about 6-8 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Cook the Salmon

Once cooked, remove the salmon from the heat and let it rest for a couple of minutes. Serve with your choice of sides and garnish with extra dill or lemon slices if desired.

Serve

Salmon fillet

Olive oil

Lemon juice

Garlic cloves

Fresh dill

Salt

Black pepper

Start by cleaning and deveining the shrimp. Pat them dry with a paper towel.

Prepare the Shrimp

In a medium bowl, combine 1 cup of mayonnaise, 1 cup of sweet chili sauce, 2 tablespoons of sriracha sauce, and 2 tablespoons of lemon juice. Mix well until smooth.

Make the Bang Bang Sauce

In a separate bowl, season the shrimp with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss to coat evenly.

Season the Shrimp

Dredge the seasoned shrimp in 1 cup of cornstarch until well coated.

Coat the Shrimp

In a large frying pan, heat 2 cups of vegetable oil over medium-high heat until hot but not smoking.

Heat the Oil

Carefully add the coated shrimp to the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate.

Fry the Shrimp

In a large bowl, toss the fried shrimp with the prepared Bang Bang sauce until evenly coated.

Combine with Sauce

Serve the Bang Bang shrimp on a bed of lettuce leaves and garnish with chopped green onions. Enjoy!

Shrimp

Mayonnaise

Sweet Chili Sauce

Sriracha Sauce

Lemon Juice

Black Pepper

Cornstarch

Vegetable Oil

Green Onions

Lettuce Leaves

Start by scoring the skin of the pork belly in a crosshatch pattern about 1 inch apart. This will help the fat render and the skin to become crispy.

Prepare the Pork Belly

In a small bowl, mix together the salt, black pepper, brown sugar, garlic powder, and paprika. Rub this mixture all over the pork belly, making sure to get it into the scored skin.

Season the Pork Belly

Place the seasoned pork belly in a large zip-top bag or a dish, pour the apple cider vinegar and water over it, and seal the bag or cover the dish. Let it marinate in the refrigerator for at least 4 hours, preferably overnight.

Marinate

Preheat your oven to 300°F (150°C). This low and slow cooking method will help render the fat and tenderize the meat.

Preheat the Oven

Remove the pork belly from the marinade and place it on a roasting rack in a baking dish, skin side up. Roast in the preheated oven for about 2 to 2.5 hours or until the meat is tender and the skin is crispy.

Roast the Pork Belly

Once cooked, remove the pork belly from the oven and let it rest for 15-20 minutes before slicing. This helps the juices redistribute. Serve warm, sliced into pieces.

Rest and Serve

Pork Belly

Brown Sugar

Garlic Powder

Paprika

Apple Cider Vinegar

Water

In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, beaten egg, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break up the crab meat too much.

Prepare the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This helps the flavors meld and allows the mixture to firm up, making it easier to form cakes.

Chill the Mixture

Once chilled, remove the crab mixture from the refrigerator. Using your hands, form the mixture into patties, about 2 inches in diameter and 1 inch thick. Place the formed cakes on a parchment-lined baking sheet.

Form the Cakes

In a large skillet, heat vegetable oil over medium heat. You will need enough oil to cover the bottom of the skillet, about 1/4 inch deep.

Carefully place the crab cakes in the hot oil. Fry for about 4-5 minutes on each side, or until they are golden brown and crispy. Make sure not to overcrowd the skillet; fry in batches if necessary.

Fry the Cakes

Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauce.

Drain and Serve

fresh lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

green onions, chopped

breadcrumbs

egg, beaten

salt

black pepper

vegetable oil (for frying)

Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water.

Cook the Spaghetti

Add the spaghetti to the boiling water and cook according to package instructions, usually about 8-10 minutes until al dente.

Boil Pasta

Once cooked, drain the spaghetti in a colander and set aside.

Drain Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Prepare the Sauce

Add the minced garlic and sauté for about 1-2 minutes until fragrant.

Sauté Garlic

Pour in the canned diced tomatoes and bring to a simmer.

Add Tomatoes

Add the chopped basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Let it simmer for about 15 minutes to blend the flavors.

Season the Sauce

Add the drained spaghetti to the skillet with the sauce, tossing to coat the pasta evenly.

Combine Pasta and Sauce

Serve the pasta hot, topped with freshly grated Parmesan cheese.

Spaghetti

Garlic cloves, minced

Canned diced tomatoes

Fresh basil, chopped

Parmesan cheese, grated

Start by preheating your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels.

Prepare the Chicken Wings

In a large bowl, mix the olive oil, salt, black pepper, garlic powder, and paprika. Add the chicken wings to the bowl and toss until they are evenly coated with the seasoning mixture.

Season the Wings

Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Spread the seasoned chicken wings out in a single layer on the prepared baking sheet.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and bake the wings for 40-45 minutes, or until they are crispy and golden brown. Flip the wings halfway through cooking for even crispiness.

Bake the Wings

While the wings are baking, melt the butter in a small saucepan over medium heat. Once melted, add the buffalo sauce and stir until well combined. Remove from heat.

Prepare the Buffalo Sauce

Once the wings are done baking, remove them from the oven and place them in a large bowl. Pour the buffalo sauce over the wings and toss until they are well coated.

Toss in Sauce

Chop the fresh parsley and sprinkle it over the coated wings for garnish. Serve hot with your favorite dipping sauce and enjoy!

Garnish and Serve

Chicken wings

Garlic powder

Buffalo sauce

Butter

Fresh parsley

In a pot of boiling water, blanch the fresh spinach for about 2 minutes. Drain and immediately place in ice water to stop the cooking. Once cooled, drain again and chop finely.

Prepare the Spinach

In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth. Add the chopped spinach, garlic powder, salt, black pepper, and grated Parmesan cheese. Stir until well combined.

Mix the Dip

Cover the bowl and refrigerate the spinach dip for at least 30 minutes before serving to let the flavors meld.

Chill and Serve

In a food processor, combine the canned chickpeas (drained), roasted red peppers, tahini, olive oil, lemon juice, garlic, salt, and cumin. Blend until smooth.

Blend the Ingredients

If the hummus is too thick, add a tablespoon of water at a time until the desired consistency is reached.

Adjust Consistency

Transfer to a serving bowl, drizzle with olive oil, and garnish with a sprinkle of paprika if desired.

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until smooth but still slightly chunky.

Mash the Avocados

Stir in lime juice, diced tomato, finely chopped red onion, chopped cilantro, and salt. If using, finely chop the jalapeño and add it to the mixture.

Add the Ingredients

Taste the guacamole and adjust the seasoning with more salt or lime juice as needed. Serve immediately or cover with plastic wrap pressed against the surface to prevent browning.