• Category Archives Recipes
  • Well, Recipes.

  • Rather Simple Spicy Beef Stew Recipe

    To my firstborn, a future restaurateur and chef:

    Rather Simple Spicy Beef Stew Recipe
    Rather Simple Spicy Beef Stew Recipe

    Serves 4

    • 1.5-2 lb beef 1″ cubes
    • 15 baby carrots or two big carrots pealed and cut
    • 1 large onion wedged 1″ pieces
    • 3 medium potatoes, pealed, 1″ cubes.
    • 1 celery stock, chopped 1/4″ pieces
    • 6 garlic cloves, chopped
    • 1-2 hot peppers finely chopped (Jalapeno, Thai green or any other to your likings and taste)
    • 1/4 cup all purpose flower
    • 2 tbsp olive oil
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tbsp paprika
    • 1 tsp sugar
    • Optional 1 cup red wine (Port or any other).
    • Optional two strips of bacon cut to 1/2″ chunks and fried for one minute between step 2 and 3.


    1. In a ziplock or any strong bag place flower, salt, black pepper, paprika and sugar, shake, add meat, shake well to evenly cover meat.
    2. Heat olive oil in a big enough pot over high flame.
    3. Add hot pepper and garlic, stir for one minute.
    4. Add meat (keep the leftover flower and spices mix for later). Stir a few times a minute until meat start getting brown and crisp on the outside.
    5. Add potatoes, stir for 3-4 minutes.
    6. Add onion, celery and carrots, stir for 2 minutes.
    7. Stir in the flower and spices mix that was left.
    8. Add the wine and add water to cover, then add two more cups water. Gently stir.
    9. Bring to a boil, lower flame to medium-low, cover, cook for 1-2 hours.

    If the sauce doesn’t look thick enough after an hour or so, continue cooking uncover for half an hour.

    * Can be garnished with chopped parsley.

  • Cauliflower, Brussels Sprouts and Onions side dish Recipe

    Cauliflower, Brussels Sprouts and Onions

    Is cauliflower a real flower? Are Brussels sprouts from Brussels? Do onions also make you sad? They make me happy.

    Cauliflower Brussels Sprouts and Onion
    Cauliflower Brussels Sprouts and Onion

    This doesn’t look the most elegant, but it does taste most excellent. Easy recipe to make.

    Serves 4 as a side dish

    • 1/2 cauliflower, broken to gulf ball size pieces
    • 8 Brussels sprouts cut to halves
    • 1 large onion cut to half rings 1/4″ thick
    • 2 tbsp olive oil
    • 1/3 tsp smoked paprika (or regular)
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/3 tsp salt
    • Pinch of black pepper
    • Pinch of white pepper
    • Pinch of sugar
    • 5 sage leaves
    • 5 oregano leaves
    1. Place oil, spices and sugar in a large bowl, mix
    2. Add the cauliflower and Brussels sprouts and toss to cover evenly.
    3. Place in a deep oven pan and bake at 400 deg f for 45 minutes
    4. Mix a bit and place the sage and oregano at the bottom under the cauliflower and Brussels Sprouts
    5. Spread the onions on top.
    6.  Bake for additional 30 minutes.
    7. Discard of the sage and oregano, serve.

    Can be garnished with chives.

  • Red Wine and Sage marinated Pork Chops

    Half an hour marinating, with onions to grill with the pork.

    Serves 4

    Port Wine and Sage Marinated Pork Chops
    Port Wine and Sage Marinated Pork Chops With Mashed Peas
    • 4 boneless pork chops


    • 1 cup port wine
    • 2 tbsp apple cider vinegar
    • 1 tbsp soy sauce
    • 4 garlic cloves, coarsely chopped
    • 1 large onion, cut to thick rings
    • 6-8 big sage leaves, crushed
    • 2-3 oregano leaves, crushed (optional)
    • 1/2 tsp black pepper
    • 1/3 cup sugar in the raw
    • 1/4 tsp mustered powder
    • 1 tsp salt
    • 1 tbsp olive oil
    1. Place all marinade ingredients in a 1 gallon ziplock and mix
    2. Add the pork chops, remove air as much as possible and seal ziplock
    3. Let marinate for half an hour, working the chops inside the ziplock every few minutes
    4. Remove onion rings and chops from the bad and discard marinade.
    5. Grill chops and onions on medium-high heat. Chops need about 3 minutes on each side.

    Great with mashed potatoes, mashed peas, fries or any side you like.

  • Mashed Peas De la Broth

    I love Irish mashed peas. This recipe is very untraditional but hold its own. Great as a side to pork or meat.

    Serves 4

    Mashed Peas De la Broth with pomegranate reduction.
    Mashed Peas De la Broth accented with pomegranate reduction.
    • 1 16oz pack of frozen peas
    • 1 cup chicken broth
    • 1 small onion, coarsely chopped
    • 2 cloves garlic, coarsely chopped
    • 1/2 tsp sugar in the raw
    • 1/4 tsp salt
    • A pinch of white pepper
    • A pinch of smoked habanero or Cayenne pepper.
    1. Place all ingredients but the peas in a medium pan and bring to a boil.
    2. Simmer uncovered for 10 minutes.
    3. Add peas to pot, bring back to a boil and simmer covered for 5 minutes.
    4. take off the stove, let cool for a couple of minutes.
    5. Use a hand blander to mash everything together to a smooth but not pasty consistency.
    6. Simmer covered on the lowest flame settings possible for 5 minutes.

  • Quick Maple Syrup Marinated Grilled Boneless Short Ribs Strips


    Excellent with a side or in a salad. Minimal effort and great results.


    Serves 2

    Maple Marinated Grilled Short Ribs
    Maple Marinated Grilled Short Ribs
    • 2 Short Ribs Strips 2″  wide (8″-10″ long, 1″-1.5″ thick)


    • 2 tbsp Maple Syrup
    • 1/2 Lime’s juice
    • 1/4 tsp salt
    • 2 tbsp sugar in the raw
    • 1/4 tsp black pepper
    • 2 tbsp port wine
    1. Place all marinade ingredients in a gallon size ziplock bag and mix.
    2. Place the meat in the ziplock bag, take out as much air as possible and seal it.
    3. Let marinate for 10 minutes while working the meat inside the bag every couple of minutes to “encourage” the marinade to get inside the meat.
    4. Heat the grill to highest setting.
    5. Grill the meat on high for 3-4 minute each side. Discard the ziplock with marinade.
    6. Let the meat stand off the grill for 2-3 minutes.
    7. Slice the meat to 1/4″ thick slices.
    8. Enjoy.

    When serving, pour the juice that came out from the meat when cutting it over the sliced pieces and/or mashed if served together.

  • No Mayo Salad

    Crunchy, sweet, sour and spicy combo, no mayo dressing makes this a favorite.

    Serves 5-6 as a side salad

    OpineAway - Mint
    • 2 Tomatoes
    • 2 Cucumbers
    • 1 romaine lettuce heart
    • 1 Apple
    • 10 baby carrots
    • 5-6 fresh mint leaves


    • 2 tbsp honey
    • Juice from 1 lime
    • Juice from 1 lemon
    • pinch smoked habanero or cayenne pepper
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • pinch white pepper
    • pinch garlic powder
    • 3 tbsp heavy cream
    1. Cut and place into a large salad bowl:
      • Tomatoes and cucumber to 1/4″ – 1/2″ pieces
      • Lettuce to strips about  1/4″ by 1″
      • Apple to tiny 1/8″-1/4″ inch pieces
      • Carrot to 1/8″ slices
      • Mint finely chopped
    2. Place all dressing ingredients but the heavy cream in a bowl and whisk till combined.
    3. Add heavy cream and whisk for 20 seconds to combine and aerate.
    4. Add dressing to salad bowl and mix together.

    Sprinkle with toasted slivered almonds when serving.

  • Chicken Boozed Deux

    Can’t go wrong with a chicken that’s double drunk.

    Serves 2

    Chicken Boozed Deux
    Chicken Boozed Deux
    • 5-6 Chicken tenderloins
    • 10-12 pearl onions (fresh or frozen)
    • 7-8 sun dried tomatoes
    • 1/4 cup bourbon
    • 1/2 cup port wine
    • 1 cup frozen peas
    • 1 tbsp olive oil
    • 1 clove garlic, pressed or finely chopped.
    • 1 tsp sesame seeds
    • Spices: 1/4 tsp salt, a good pinch black pepper, 1/4 tsp white pepper, 1/2 tsp sugar in the raw

    1. In a large pan, sauté onions in olive oil for about 5 minutes until golden browned

    2. Add sun dried tomatoes and sauté for 1 minute

    3. Place chicken, all spices, sesame in a ziplock and mix well to cover chicken.

    4. Turn flame to high.

    5. Make a clearance in the pan and cook chicken until brown film form, a couple of minutes each side, adding garlic midway.

    4. Add bourbon, let boil and flambe’

    5. Add port, cook for one minute and add peas.

    6. Let reduce a bit 1-2 minutes until sauce thickens a bit.

    I like to serve it by itself but it works great with wild rice or mixed in the pan with fettuccine.

  • Bacon Wrapped candy pork

    Meat Candy! A favorite.

    Serves 4

    Sweet and spicy bacon wrapped pork strips
    Sweet and spicy bacon wrapped pork strips
    • 1 package of smoked bacon
    • 3 boneless pork chops


    • 1/2 cup boiling water
    • 1/2 cup sugar
    • 1/2 cup maple syrup
    • 1/2 cup honey
    • Pinch (or more) of hot pepper (smoked habanero, cayenne, chipotle etc.)
    • Pinch of salt
    • 1 tsp vinegar
    • 1 tsp lemon juice
    • 1 tbsp soy sauce
    • 1/4 cup port wine

    1. In a large bowl mix sugar and boiling water and then mix with all other sauce ingredients.

    2. Cut the pork chops to long strips 1/2″ – 3/4″ wide

    3. Mix strips in sauce to fully cover from all side.

    4. Tightly roll each strip in a bacon strip to fully cover it, place in a broiling pan.

    5. Pour remaining sauce over the rolls.

    6. Bake in 400 deg (F) oven for about 35 minutes or until bacon is brown and starts to get crispy.

    Excellent when served with white rice.

  • Sautéed Shrimp with Avocado

    The sauce makes this dish. Makes it irresistible that is.

    Serves 2

    Shrimp and Avocado
    Shrimp and Avocado in butter white wine spicy sauce
    • 12-16 Medium size shrimp  (thawed if frozen) peeled and deveined, butterfly cut.
    • Juice from 1 Lime
    • 1 Avocado


    • 2 tbsp butter
    • 1 tsp olive oil
    • 2 pressed (or finely chopped) garlic cloves.
    • Spices: pinch Black Pepper, pinch Salt, pinch Smoked Habanero or Cayenne, pinch White Pepper, 1/3 tsp paprika (smoked is even better), 1/2 tsp sugar in the raw
    • 1/2 cup white wine
    • 1/2 cup chicken broth
    • 1/4 chopped cilantro

    1. Place shrimp in a bowl with the lime juice, mix a bit and leave until used.

    2. Cut Avocado to two halves, slice each half and plate.

    3. Place butter and oil in a big pan over medium heat until the butter melts.

    4. Add 2/3 of the garlic and all spices and let simmer on low flame for 5 minutes.

    5. Rinse shrimp (no need to dry) and place in pan on medium heat for 1 minute, stirring.

    6. Remove shrimp from pan and put aside.

    7. Add wine and broth to the pan. Reduce over high flame for about two minutes (at least 3/4 cup should remain).

    8. Reduce to medium flame, add remaining garlic and cook for 30 seconds.

    9. Add shrimp and cilantro and stir for 30 seconds. Remove shrimp and plate, pour sauce over shrimp and some over the avocado slices.

    Garnish with chopped cilantro and serve with toasted bread.

    Eat the shrimp with the avocado, soak the toasted bread in the sauce, and you’ll feel in heaven.


    Note: Pictured is also quick pickled cucumber – toss Julienne cut cucumber with lime, vinegar, a bit of salt and a pinch of sugar.  Let stand for 10 minutes, then toss with some chopped dill and serve.

  • Guinness marinated grilled flank steak

    Not much work, so good, and can be used as a main dish, in a salad, sandwich, anything really.


    Guinness Marinated Flank Steak
    Guinness Marinated Flank Steak


    Serves 4-5


    • Flank steak (1.5lb-2lb)



    • 1 bottle of Guinness
    • 4 tbsp sugar in the raw
    • 2 tbsp honey
    • Spices: 1/4 tsp black pepper, 1/2 tsp salt, a (good) pinch of smoked habanero or cayenne pepper


    1. Place all marinade ingredients in a 1 gallon ziplock bag, mix.
    2. Place the steak in the ziplock bag, remove as much air as possible and close the bag.
    3. Flatten the steak inside the bag and place flat in the fridge for 24 hours. Flip it over a few times while in the fridge.
    4. Heat your grill with a closed lid to the on the highest setting until it gets as hot as possible (15 minutes or so).
    5. Remove the steak from the bag and grill for 2 minutes each side with a closed lid.
    6. Remove from the grill, place on a wooden cutting board and let sit for 4 minutes.
    7. Cut to thin slices, beveled against the grain.


    And enjoy.