Image Guide

Recipe Kit (past and present) Offerings:

New Orleans Shrimp Etouffee with Rice Pilaf

Classic Potato Gnocchi with Bolognese Sauce

Green Curry Chicken with Cilantro Rice

Pork Pozole Verde with Hominy, Chicharrons and Avocado

Curry Dal with Roasted Vegetables and Lime Yogurt

Chicken Mole Verde with Sour Slaw and Tortillas

Creole Seafood Gumbo

Chicken or Paneer Tikka Masala with Jeera Rice

Massaman Vegetable Curry

Spicy Beef Enchiladas

Chicken Tortilla Soup with Hominy

Roasted Vegetable Risotto

Classic Coq au Vin

New Orleans Shrimp Etouffee

1. Make roux by heating oil and add flour

1. Make roux by heating oil and add flour

2. Stir well to combine

2. Stir well to combine

3. Cook until a deep dark brown color

3. Cook until a deep dark brown color

4. Add onions, green onions and celery

4. Add onions, green onions and celery

5. Peel and devein shrimp, set aside

5. Peel and devein shrimp, set aside

6. Add cayenne, black pepper and crushed garlic

6. Add cayenne, black pepper and crushed garlic

7. Add tomatoes, worcestshire and hot sauce

7. Add tomatoes, worcestshire and hot sauce

8. Add shrimp stock and bring to a boil

8. Add shrimp stock and bring to a boil

9. Reduce heat, add shrimp

9. Reduce heat, add shrimp

10. Cook shrimp until tender

10. Cook shrimp until tender

11. Remove from heat, add parsley and scallions

11. Remove from heat, add parsley and scallions

12. Season with salt and pepper; smother rice with etouffee and serve

12. Season with salt and pepper; smother rice with etouffee and serve

1. Make roux by heating oil and add flour

2. Stir well to combine

3. Cook until a deep dark brown color

4. Add onions, green onions and celery

5. Peel and devein shrimp, set aside

6. Add cayenne, black pepper and crushed garlic

7. Add tomatoes, worcestshire and hot sauce

8. Add shrimp stock and bring to a boil

9. Reduce heat, add shrimp

10. Cook shrimp until tender

11. Remove from heat, add parsley and scallions

12. Season with salt and pepper; smother rice with etouffee and serve

Green Curry Chicken

1. Gather ingredients for curry paste

1. Gather ingredients for curry paste

2. Puree in blender until smooth, set aside

2. Puree in blender until smooth, set aside

3. Season chicken with salt and pepper

3. Season chicken with salt and pepper

4. In a large pan over medium-high heat, sear chicken

4. In a large pan over medium-high heat, sear chicken

5. Sear on both sides until golden brown, set aside

5. Sear on both sides until golden brown, set aside

6. Lower heat and add shallots

6. Lower heat and add shallots

7. Cook shallots until brown and crispy

7. Cook shallots until brown and crispy

8. Add curry paste and cook until fragrant

8. Add curry paste and cook until fragrant

9. Add chicken, cook covered over low heat until tender

9. Add chicken, cook covered over low heat until tender

10. Add asparagus and peppers, cook until tender

10. Add asparagus and peppers, cook until tender

11. Season curry and serve over cilantro rice

11. Season curry and serve over cilantro rice

1. Gather ingredients for curry paste

2. Puree in blender until smooth, set aside

3. Season chicken with salt and pepper

4. In a large pan over medium-high heat, sear chicken

5. Sear on both sides until golden brown, set aside

6. Lower heat and add shallots

7. Cook shallots until brown and crispy

8. Add curry paste and cook until fragrant

9. Add chicken, cook covered over low heat until tender

10. Add asparagus and peppers, cook until tender

11. Season curry and serve over cilantro rice

Pork Pozole Verde

1. Add lard to medium saucepan

1. Add lard to medium saucepan

2. Brown pork over high heat

2. Brown pork over high heat

3. Remove pork; add onion, spices and garlic

3. Remove pork; add onion, spices and garlic

4. Cook onions, garlic and spices until fragrant

4. Cook onions, garlic and spices until fragrant

5. Add stock and seared pork; cover and simmer until pork is tender

5. Add stock and seared pork; cover and simmer until pork is tender

6. In another pan toast pumpkin seeds until browned

6. In another pan toast pumpkin seeds until browned

7. Remove pumpkin seeds, char tomatillos and chilles

7. Remove pumpkin seeds, char tomatillos and chilles

8. Once charred, carefully add stock and bring to a simmer

8. Once charred, carefully add stock and bring to a simmer

9. Let mixture cool, then puree

9. Let mixture cool, then puree

10. Add lard to medium saucepan, once hot add pureed tomatillo mixture

10. Add lard to medium saucepan, once hot add pureed tomatillo mixture

11. Add hominy, pork and stock

11. Add hominy, pork and stock

12. Bring to simmer, season and serve with onions, limes and chicharrons

12. Bring to simmer, season and serve with onions, limes and chicharrons

1. Add lard to medium saucepan

2. Brown pork over high heat

3. Remove pork; add onion, spices and garlic

4. Cook onions, garlic and spices until fragrant

5. Add stock and seared pork; cover and simmer until pork is tender

6. In another pan toast pumpkin seeds until browned

7. Remove pumpkin seeds, char tomatillos and chilles

8. Once charred, carefully add stock and bring to a simmer

9. Let mixture cool, then puree

10. Add lard to medium saucepan, once hot add pureed tomatillo mixture

11. Add hominy, pork and stock

12. Bring to simmer, season and serve with onions, limes and chicharrons

Curry Dal with Roasted Vegetables

1. Cook dal, curry powder, vegetable oil and water

1. Cook dal, curry powder, vegetable oil and water

2. Cook over low heat

2. Cook over low heat

3. Cook dal until tender and water has evaporated

3. Cook dal until tender and water has evaporated

4. Heat oil in skillet add cumin and mustard seeds

4. Heat oil in skillet add cumin and mustard seeds

5. Cook spices until fragrant

5. Cook spices until fragrant

6. Add onion and cook until onion is browned; add ginger, garlic and chili

6. Add onion and cook until onion is browned; add ginger, garlic and chili

7. Add tadka and coconut milk to cooked dal

7. Add tadka and coconut milk to cooked dal

8. Roast vegetables, set aside and keep warm

8. Roast vegetables, set aside and keep warm

9. Season dal, top with lime yogurt and roasted vegetables

9. Season dal, top with lime yogurt and roasted vegetables

1. Cook dal, curry powder, vegetable oil and water

2. Cook over low heat

3. Cook dal until tender and water has evaporated

4. Heat oil in skillet add cumin and mustard seeds

5. Cook spices until fragrant

6. Add onion and cook until onion is browned; add ginger, garlic and chili

7. Add tadka and coconut milk to cooked dal

8. Roast vegetables, set aside and keep warm

9. Season dal, top with lime yogurt and roasted vegetables

Creole Seafood Gumbo

1. Make roux with oil and flour

1. Make roux with oil and flour

2. Cook until deep brown color, add butter

2. Cook until deep brown color, add butter

3. Add half of vegetables

3. Add half of vegetables

4. Cook until very soft

4. Cook until very soft

5. Add remaining vegetables and garlic

5. Add remaining vegetables and garlic

6. Add creole spice and file powder

6. Add creole spice and file powder

7. Cook until spices are fragrant

7. Cook until spices are fragrant

8. Add tomatoes

8. Add tomatoes

9. Add stock and bring to simmer

9. Add stock and bring to simmer

10. Add andouille

10. Add andouille

11. Add shrimp

12. Add crabmeat and scallions

12. Add crabmeat and scallions

13. Serve over rice

13. Serve over rice

1. Make roux with oil and flour

2. Cook until deep brown color, add butter

3. Add half of vegetables

4. Cook until very soft

5. Add remaining vegetables and garlic

6. Add creole spice and file powder

7. Cook until spices are fragrant

8. Add tomatoes

9. Add stock and bring to simmer

10. Add andouille

11. Add shrimp

12. Add crabmeat and scallions

13. Serve over rice

Chicken Mole Verde

1. Toast pumpkin and sesame seeds

1. Toast pumpkin and sesame seeds

2. Once toasted add 1 cup stock, bring to simmer

2. Once toasted add 1 cup stock, bring to simmer

3. Puree pumpkin seed mixture, set aside

3. Puree pumpkin seed mixture, set aside

4. Toast spices until fragrant

4. Toast spices until fragrant

5. Grind spices, set aside

5. Grind spices, set aside

6. Roast/char grill chiles, onion and garlic

6. Roast/char grill chiles, onion and garlic

7. Roast/char grill tomatillos

7. Roast/char grill tomatillos

8. Puree chile mixture, adding kale and cilantro

8. Puree chile mixture, adding kale and cilantro

9. Heat pan, add lard

9. Heat pan, add lard

10. Season chicken and sear on both sides

10. Season chicken and sear on both sides

11. Remove chicken, add pumpkin mixture and spices to pan

11. Remove chicken, add pumpkin mixture and spices to pan

12. Cook until mixture thickens and darkens

12. Cook until mixture thickens and darkens

13. Add chile/kale mixture and stock, bring to simmer

13. Add chile/kale mixture and stock, bring to simmer

14. Add chicken and gently cook for 30-40 minutes

14. Add chicken and gently cook for 30-40 minutes

15. Season chicken and serve with sour slaw and tortillas

15. Season chicken and serve with sour slaw and tortillas

1. Toast pumpkin and sesame seeds

2. Once toasted add 1 cup stock, bring to simmer

3. Puree pumpkin seed mixture, set aside

4. Toast spices until fragrant

5. Grind spices, set aside

6. Roast/char grill chiles, onion and garlic

7. Roast/char grill tomatillos

8. Puree chile mixture, adding kale and cilantro

9. Heat pan, add lard

10. Season chicken and sear on both sides

11. Remove chicken, add pumpkin mixture and spices to pan

12. Cook until mixture thickens and darkens

13. Add chile/kale mixture and stock, bring to simmer

14. Add chicken and gently cook for 30-40 minutes

15. Season chicken and serve with sour slaw and tortillas

MASSAMAN VEGETABLE CURRY

1. Puree ingredients for marinade

1. Puree ingredients for marinade

2. Dice root vegetables

2. Dice root vegetables

3. Mix marinade with root vegetables

3. Mix marinade with root vegetables

4. Bring stock to simmer

4. Bring stock to simmer

5. Ginger, garlic, red chili and spices

5. Ginger, garlic, red chili and spices

6. Add vegetables, garlic, ginger, chili and spices

6. Add vegetables, garlic, ginger, chili and spices

7. Let root vegetables simmer until tender

7. Let root vegetables simmer until tender

8. Whisk together tamarind, palm sugar with coconut milk and remaining ingredients

8. Whisk together tamarind, palm sugar with coconut milk and remaining ingredients

9. Add coconut milk mixture, bring to simmer

9. Add coconut milk mixture, bring to simmer

10. Add bok choy

10. Add bok choy

11. When vegetables are tender, add cilantro

11. When vegetables are tender, add cilantro

12. Plate cardamom rice

12. Plate cardamom rice

13. Spoon vegetable curry over rice

13. Spoon vegetable curry over rice

1. Puree ingredients for marinade

2. Dice root vegetables

3. Mix marinade with root vegetables

4. Bring stock to simmer

5. Ginger, garlic, red chili and spices

6. Add vegetables, garlic, ginger, chili and spices

7. Let root vegetables simmer until tender

8. Whisk together tamarind, palm sugar with coconut milk and remaining ingredients

9. Add coconut milk mixture, bring to simmer

10. Add bok choy

11. When vegetables are tender, add cilantro

12. Plate cardamom rice

13. Spoon vegetable curry over rice

SPICY BEEF ENCHILADAS

1. Season Beef

2. Sear beef

3. Remove beef and discard grease

3. Remove beef and discard grease

4. Add onions

5. Caramelize onions

5. Caramelize onions

6. Add garlic and tomato paste

6. Add garlic and tomato paste

7. Cook garlic and tomato paste

7. Cook garlic and tomato paste

8. Add spices

9. Add cider and reduce by half

9. Add cider and reduce by half

10. Scraping up bits on bottom of pan

10. Scraping up bits on bottom of pan

11. Add stock

12. Add beef and chipotle chile

12. Add beef and chipotle chile

13. Cook covered until beef is tender and sauce reduced

13. Cook covered until beef is tender and sauce reduced

1. Masa harina, spices and salt

1. Masa harina, spices and salt

2. Add water to form paste then add lard

2. Add water to form paste then add lard

3. Mix together

3. Mix together

4. Form into balls

4. Form into balls

5. Roll into tortillas using plastic wrap and rolling pin

5. Roll into tortillas using plastic wrap and rolling pin

6. Cook in cast iron pan, may use vegetable oil

6. Cook in cast iron pan, may use vegetable oil

7. Roll tortilla with braised beef

7. Roll tortilla with braised beef

8. Place in pan, top with sauce and grated cheese

8. Place in pan, top with sauce and grated cheese

1. Season Beef

2. Sear beef

3. Remove beef and discard grease

4. Add onions

5. Caramelize onions

6. Add garlic and tomato paste

7. Cook garlic and tomato paste

8. Add spices

9. Add cider and reduce by half

10. Scraping up bits on bottom of pan

11. Add stock

12. Add beef and chipotle chile

13. Cook covered until beef is tender and sauce reduced

1. Masa harina, spices and salt

2. Add water to form paste then add lard

3. Mix together

4. Form into balls

5. Roll into tortillas using plastic wrap and rolling pin

6. Cook in cast iron pan, may use vegetable oil

7. Roll tortilla with braised beef

8. Place in pan, top with sauce and grated cheese

Tortilla Soup with Hominy

1. Add lard, sweat onions

1. Add lard, sweat onions

2. Add chiles and garlic

2. Add chiles and garlic

3. Cook onions and chiles until fragrant

3. Cook onions and chiles until fragrant

4. Add chipotle and spice mixture

4. Add chipotle and spice mixture

5. Add tomatoes and cook down

5. Add tomatoes and cook down

6. Add stock and simmer

6. Add stock and simmer

7. Whisk in masa harina and puree

7. Whisk in masa harina and puree

8. Add hominy, lime juice and season

8. Add hominy, lime juice and season

9. Add queso, cilantro, fried tortilla and lime wedges

9. Add queso, cilantro, fried tortilla and lime wedges

1. Add lard, sweat onions

2. Add chiles and garlic

3. Cook onions and chiles until fragrant

4. Add chipotle and spice mixture

5. Add tomatoes and cook down

6. Add stock and simmer

7. Whisk in masa harina and puree

8. Add hominy, lime juice and season

9. Add queso, cilantro, fried tortilla and lime wedges

Coq au Vin Part I

1. Season the chicken

1. Season the chicken

2. Add lardons

3. Cook lardons to look like this

3. Cook lardons to look like this

4. Sear chicken skin side down

4. Sear chicken skin side down

5. Flip and sear once skin side is brown

5. Flip and sear once skin side is brown

6. Remove the chicken

6. Remove the chicken

7. Add onions whole

7. Add onions whole

8. Remove onions once slightly brown

8. Remove onions once slightly brown

9. Add butter and mushrooms

9. Add butter and mushrooms

10. Remove mushrooms after they are cooked to this color

10. Remove mushrooms after they are cooked to this color

11. Add butter and garlic

11. Add butter and garlic

12. Add tomato paste

12. Add tomato paste

1. Season the chicken

2. Add lardons

3. Cook lardons to look like this

4. Sear chicken skin side down

5. Flip and sear once skin side is brown

6. Remove the chicken

7. Add onions whole

8. Remove onions once slightly brown

9. Add butter and mushrooms

10. Remove mushrooms after they are cooked to this color

11. Add butter and garlic

12. Add tomato paste

Coq au Vin Part 2

13. Add Brandy

14. Add Wine

15. Scrape the bottom of pan while you reduce the wine

15. Scrape the bottom of pan while you reduce the wine

16. Add the stock

16. Add the stock

17. Add bay leaf and thyme

17. Add bay leaf and thyme

18. Add the chicken, lardon, garlic and mushroom

18. Add the chicken, lardon, garlic and mushroom

19. Cover and simmer

19. Cover and simmer

20. Discard bay and thyme

20. Discard bay and thyme

21. Chop and add fresh parsley

21. Chop and add fresh parsley

22. Season with salt and pepper

22. Season with salt and pepper

23. Serve immediately and enjoy

23. Serve immediately and enjoy

13. Add Brandy

14. Add Wine

15. Scrape the bottom of pan while you reduce the wine

16. Add the stock

17. Add bay leaf and thyme

18. Add the chicken, lardon, garlic and mushroom

19. Cover and simmer

20. Discard bay and thyme

21. Chop and add fresh parsley

22. Season with salt and pepper

23. Serve immediately and enjoy

Gnocchi Part I :preparing the dough

1. Over baked potatoes

1. Over baked potatoes

2. Cut in half

3. Scoop out potatoes

3. Scoop out potatoes

4. Process your potato through a ricer or grater

4. Process your potato through a ricer or grater

5. Place riced potato on a sheet pan

5. Place riced potato on a sheet pan

6. Add flour and salt to the pan

6. Add flour and salt to the pan

7. Add the eggs

7. Add the eggs

8. Gently mix dough with hands

8. Gently mix dough with hands

9. Wrap the dough in plastic wrap

9. Wrap the dough in plastic wrap

10. Dust an area with flour to prepare ghnocci

10. Dust an area with flour to prepare ghnocci

11. Cut off a small amount of dough

11. Cut off a small amount of dough

13. Cut into half-inch pieces of gnocchi

13. Cut into half-inch pieces of gnocchi

1. Over baked potatoes

2. Cut in half

3. Scoop out potatoes

4. Process your potato through a ricer or grater

5. Place riced potato on a sheet pan

6. Add flour and salt to the pan

7. Add the eggs

8. Gently mix dough with hands

9. Wrap the dough in plastic wrap

10. Dust an area with flour to prepare ghnocci

11. Cut off a small amount of dough

13. Cut into half-inch pieces of gnocchi

gnocchi part II: cooking the gnocchi

14. Place gnocchi pieces onto parchment or wax paper

14. Place gnocchi pieces onto parchment or wax paper

15. Add 1 serving to boiling water

15. Add 1 serving to boiling water

16. Remove gnocchi with strainer

16. Remove gnocchi with strainer

17. Mix in a bowl with bolognese sauce

17. Mix in a bowl with bolognese sauce

18. Serve immediately with grana or parm cheese

18. Serve immediately with grana or parm cheese

14. Place gnocchi pieces onto parchment or wax paper

15. Add 1 serving to boiling water

16. Remove gnocchi with strainer

17. Mix in a bowl with bolognese sauce

18. Serve immediately with grana or parm cheese

bolognese part I

1. Add lardons

2. Remove lardons when they are fully cooked

2. Remove lardons when they are fully cooked

3. Add meat

4. Brown the meat and remove

4. Brown the meat and remove

5. Add chopped onions

5. Add chopped onions

6. Add garlic and red pepper flakes

6. Add garlic and red pepper flakes

7. Add tomato paste

7. Add tomato paste

8. Caramelized tomato paste

8. Caramelized tomato paste

9. Add red wine

9. Add red wine

10. Add seared meat and lardons

10. Add seared meat and lardons

1. Add lardons

2. Remove lardons when they are fully cooked

3. Add meat

4. Brown the meat and remove

5. Add chopped onions

6. Add garlic and red pepper flakes

7. Add tomato paste

8. Caramelized tomato paste

9. Add red wine

10. Add seared meat and lardons

Bolognese Part 2

11. Add herbs

12. Cover and simmer

12. Cover and simmer

13. Remove herbs

13. Remove herbs

14. Add fresh herbs

14. Add fresh herbs

14. Season with salt and pepper to taste

14. Season with salt and pepper to taste

11. Add herbs

12. Cover and simmer

13. Remove herbs

14. Add fresh herbs

14. Season with salt and pepper to taste

Herbed Roasted Root vegetable Risotto

1. Receive kit

2. Unpack kit

3. Heat stock in small saucepan

3. Heat stock in small saucepan

4. Sweat shallots and garlic in large saucepan

4. Sweat shallots and garlic in large saucepan

5. Stir in rice

5. Stir in rice

6. Add white wine and sherry

6. Add white wine and sherry

7. Reduce wine mixture, add salt

7. Reduce wine mixture, add salt

8. Add stock

9. Reduce stock and repeat process

9. Reduce stock and repeat process

10. When stock is absorbed

10. When stock is absorbed

11. Add cream

12. Add cheese and season

12. Add cheese and season

13. Plate and add roasted vegetables

13. Plate and add roasted vegetables

1. Receive kit

2. Unpack kit

3. Heat stock in small saucepan

4. Sweat shallots and garlic in large saucepan

5. Stir in rice

6. Add white wine and sherry

7. Reduce wine mixture, add salt

8. Add stock

9. Reduce stock and repeat process

10. When stock is absorbed

11. Add cream

12. Add cheese and season

13. Plate and add roasted vegetables

Paneer Tikka Masala with Jeera Rice

1. Ingredients

2. Make spice mixture

2. Make spice mixture

3. Spice mixture

3. Spice mixture

4. Mix yogurt and 1/2 of spice mixture

4. Mix yogurt and 1/2 of spice mixture

5. Add paneer and toss

5. Add paneer and toss

6. Heat ghee and cook onions

6. Heat ghee and cook onions

7. Add red pepper flakes

7. Add red pepper flakes

8. Add tomato paste and spice mixture

8. Add tomato paste and spice mixture

9. Add tomatoes

9. Add tomatoes

10. Add cream

11. Add paneer yogurt mixture

11. Add paneer yogurt mixture

12. Add cilantro

12. Add cilantro

13. Jeera rice

14. Toast spices in ghee, add cooked rice and cilantro

14. Toast spices in ghee, add cooked rice and cilantro

15. Plate rice and ladle tikka masala on top

15. Plate rice and ladle tikka masala on top

1. Ingredients

2. Make spice mixture

3. Spice mixture

4. Mix yogurt and 1/2 of spice mixture

5. Add paneer and toss

6. Heat ghee and cook onions

7. Add red pepper flakes

8. Add tomato paste and spice mixture

9. Add tomatoes

10. Add cream

11. Add paneer yogurt mixture

12. Add cilantro

13. Jeera rice

14. Toast spices in ghee, add cooked rice and cilantro

15. Plate rice and ladle tikka masala on top