Compiled Recipe – Roast Pork Loin

Roast Pork Loin

* 1 ¼ kilo pork loin, skin on
* 1 cup water
* ¼ cup salt, plus more to taste
* ½ tsp. dried thyme
* 3 cloves garlic, peeled, lightly crushed
* 2 bay leaves
* 1 liter water, cold, or as needed

1) On a cutting board, deeply score the skin of the pork loin roast (or ask your butcher to do this for you).

2) Place salt and 1 cup water in a small saucepan over medium heat. Bring to a boil, stirring until salt dissolves. Pour into a container with a lid big enough to contain the pork. Pour in enough cold water to fill half the container. Add pepper, garlic, bay leaves, and thyme. Set aside until cool.

3) Place pork  in now-cooled brine solution until submerged. Brine at least overnight to a maximum of 2 days.

4) On a cutting board, deeply score the skin of the pork loin roast. Place in now-cooled brine solution until submerged. Brine at least overnight to a maximum of 2 days.

5) Once ready to roast, preheat oven to 350°F. Drain pork loin and pat dry. Discard brine. Place pork in a roasting pan. Roast, basting, for 1 hour or until a meat thermometer inserted into its middle reads 155°F. Remove from oven and let rest 10 minutes.

6) Before serving, remove all but about 2 tablespoons of fat from the drippings in the roasting pan. Scrape any browned bits at the bottom of the pan, and stir to dissolve into drippings. Taste for seasoning and adjust accordingly, adding more salt, pepper, thyme leaves, or water as needed. Transfer to a gravy boat or serving bowl, and serve on the side, drizzling a spoonful over roast slices as needed.






Compiled Recipe – Blushing Kiss Martini

Blushing Kiss Martini

* 2 parts Gin
* 1 part St. Germain
* 1 part grapefruit juice
* grapefruit wedge
* 1 sprig of thyme

* Shake all ingredients with ice and pour through a fine strainer into a chilled Martini glass. Garnish with grapefruit wedge and thyme sprig into glass. **Optional:  Rim glass with grapefruit wedge and stir drink with thyme for an extra kick.


Compiled Recipe – Grilled Jerk Shrimp

Grilled Jerk Shrimp

* 1 tsp ground allspice
* ¼ tsp ground cloves
* ¼ tsp ground cinnamon
* ¼ tsp ground nutmeg
* 1 ½ tsp dried thyme
* 1 tbsp garlic powder
* 1 ½ tsp sugar
* ½ tsp ground ginger
* 2 tsp salt
* ½ tsp black pepper
* 2 tsp onion powder
* 1 tsp ground cayenne powder
* ½ tsp ground paprika
* 500 gram shrimp
* 2 saba bananas, peeled, sliced on the diagonal and fried
* ¼ cup vegetable oil
* 2 cups rice mangoes, cubed
* ¼ cup red onions, sliced
* ½ cup corn kernels, cooked
* 2 tbsp oil

1) Make the spice rub: Combine all the ingredients in a bowl. Add shrimp and toss well coated.

2) Thread shrimp onto metal skewers or barbecue sticks, ending with banana slices.

3) Make the mango salsa: Toss all ingredients in a bowl. Set aside.

4) Pre-heat a griller or a grill pan over medium high heat. Brush skewers with oil then grill until cooked, about 2 to 3 minutes, per side.

5) Serve shrimp skewers with mango salsa on the side.



Compiled Recipe – Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

* ½ tsp onion powder
* ½ tsp garlic powder
* ½ tsp salt
* ¼ tsp ground black pepper
* ¼ tsp dried oregano
* 2 tbsp all purpose flour
* 2 tbsp olive oil, plus more if needed
* 2 tbsp white onions, chopped
* 2 tbsp red or green bell peppers, chopped
* 1 tbsp celery, chopped
* 1 clove garlic, minced
* 150 grams chicken thigh fillets, skinless, cut into bite-sized pieces
* 75 grams okra, sliced into ¼-inch thick rounds
* ¼ tsp dried thyme, or 10 to 12 sprigs fresh thyme
* 1 cup brown rice, uncooked
* cayenne pepper (to taste)
* parsley, chopped (to garnish)

1) Combine paprika, onion powder, garlic powder, salt, pepper, oregano and flour in a bowl. Set aside.

2) Heat olive oil in a saucepot. Sauté onions, bell peppers, celery and garlic until tender, about  2 to 3 minutes. Set aside.

3) In the same pot, heat more olive oil if necessary. Coat chicken pieces in seasoned flour, shaking off excess. Set aside remaining flour. Pan-fry chicken in batches until golden brown. Set aside.

4) Add reserved seasoned flour to the same pot and stir over low heat to make a roux. Cook until paste is the color of peanut butter.

5) Stir in sautéed vegetables, sausage, tomatoes and bay leaf.

6) Slowly add stock, water, stirring well to prevent lumps. Bring to a boil.

7) Add chicken, okra, thyme and rice. Cook over low heat until rice and okra are tender, about 30 minutes. Taste and adjust seasoning with salt, pepper and cayenne pepper.

8) Remove bay leaf. Transfer to a serving bowl and garnish with parsley. Serve hot.


Compiled Recipe – Parmesan Stuffed Chicken Wings

Parmesan Stuffed Chicken Wings

* 12 pieces chicken, use wings, bones of drumettes removed and bones of wings left on
*  1 tsp salt, divided
*  1 tsp pepper, divided
*  1 cup parmesan cheese, grated or powdered
*  ½ cup mozzarella cheese, grated
*  1 tbsp dried tarragon
*  1 tbsp dried thyme leaves
* 3 tbsp butter, softened
* 2 cups all purpose flour
* vegetable oil (to deep fry)

1) Season chicken wings with ½ tsp salt and ½ tsp pepper. Cover and keep in the refrigerator overnight.

2) Mix parmesan cheese, mozzarella cheese, tarragon, thyme and butter in a bowl. Stuff mixture into the drumettes. Refrigerate until dry.

3) Place flour in a bowl. Season with remaining salt and pepper. Dredge chicken wings in seasoned flour.

4) Heat oil in a deep pot. Deep-fry chicken wings until golden brown, about 5 minutes , making sure not to turn the wings too often to keep the stuffing intact. Drain on paper towels.


Compiled Recipe – Baby Back Ribs

Baby Back Ribs

* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp instant ginger tea mix (salabat)
* 2 tsp paprika
* 2 tsp cayenne pepper
* 2 tsp dried thyme
* 1 (1 kilo) rack pork baby back ribs, American-style
* 1 tsp vegetable oil
* 3 cloves garlic, minced
* 1 medium onion, minced
* ½ cup water
* 1 (240 mL) can pineapple juice
* 2 tbsp soy sauce
* 2 tbsp cane vinegar
* 2 tbsp whiskey
* ¼ tsp cayenne powder
* 1/3 cup banana ketchup
* ¼ tsp salt
* ¼ tsp ground black pepper

1) Combine onion powder, garlic powder, instant salabat mix , paprika, cayenne powder and dried thyme. Rub into baby back ribs. Wrap tightly with 2 layers of foil and marinate in the fridge overnight.

2) Bake wrapped ribs in an oven preheated to 275˚F for 2 ½ hours.

3) Make the sauce: Heat vegetable oil in a pot over medium heat. Sauté garlic and onion. Add water, pineapple juice, soy sauce, cane vinegar, whiskey, cayenne powder, banana ketchup, salt and ground black pepper; mix. Simmer on low heat for about 25 minutes, stirring occasionally.

4) Remove ribs from foil and pour excess juices into the pot. Brush ribs with sauce and bake for 10 more minutes. Serve extra sauce on the side.


Compiled Recipe – Herb Crusted Roast Beef

Herb Crusted Roast Beef

* 2 ½ kilos whole beef short plate, trimmed of fat and silver skin
* sea salt and freshly ground beef
* 1 tbsp pink peppercorns, freshly cracked (available at Santi’s and marketplace by Rustan’s)
* 6 sprigs fresh thyme leaves, chopped
* 6 sprigs fresh rosemary leaves, chopped
* 5 cloves garlic, crushed
* ¼ cup vegetable oil
* 2 tbsp grainy or Dijon mustard
* 2 large carrots, sliced into ½-inch rounds
* 2 white onions, mustard
* 3 stalks celery, sliced into 2-inch lengths
* 1 cup dry red wine
* 1 tbsp butter
* 1 tbsp all-purpose flour
* 1 (14-ounce) can sliced or whole button mushrooms
* 2 tbsp all purpose cream
* salt and pepper (to season)

1) Pre-heat oven to 350˚F.

2) Season beef with salt and pepper. Set aside for 15 to 30 minutes. Combine pink peppercorns, thyme, rosemary and garlic in a bowl.

3) Heat a shallow heavy bottomed pan or griddle over high heat until almost smoking. Add oil and sear beef on both sides until brown and crusty.

4) Remove beef from pan. Spread mustard on top then sprinkle evenly with herb mixture.

5) Place carrots, onions and celery in a roasting pan. Place beef on top of the vegetables. Roast in the oven for 1 ½ hours for medium-rare doneness or 3 ½ to 4 ½ hours for well done, cooking it slowly until tender.

6) Remove pan from the oven, transfer meat to a platter and let rest for 10 minutes before slicing.

7) Make the mushroom sauce: place roasting pan with vegetables and drippings on the stove medium high heat. De-glaze pan with red wine and scrape off the brown bits at the bottom. Let wine reduce to ¼ of its original amount. Strain drippings.

8) Melt butter in a saucepan. Sprinkle flour and cook for 1 minute. Add drippings and whisk until smooth. Add mushrooms and cream. Season with salt and pepper.

9) Slice beef into ¼-inch thick pieces and serve with mushroom sauce on the side.



Compiled Recipe – Chicken and Rice Casserole with Tomato Alfredo Sauce

Chicken and Rice Casserole with Tomato Alfredo Sauce

* 2 tsp olive oil
* 1 tsp butter
* 1 kilo boneless chicken thigh fillets, each fillet sliced into four pieces
* 200 grams bacon, chopped
* 1 can (400 grams) diced tomatoes, drained
* 1 tsp dried basil
* 1 tsp dried thyme
* 2 tsp grated parmesan cheese
* ¼ tsp salt
* ¾ cup fresh milk, divided
* 1 (300 mL) prepared tomato and alfredo pasta sauce (use Bertolli)
* 4 cups cooked rice
* ¾ cup frozen peas
* ¼ cup slivered almonds, toasted
* ½ cup grated mozzarella cheese
* ½ cup soft breadcrumbs

1) Add oil and butter to a pan over medium heat. Add chicken slices and sauté until cooked through. Add bacon and cook until brown. Set aside half of the bacon.

2) Add tomatoes, basil, thyme, parmesan cheese, salt and ¼ cup fresh milk. Stir continuously for about 1 minute.

3) Continue to simmer sauce for another 10 to 12 minutes or until sauce has reduced by half. Set aside.

4) Pre-heat oven to 350˚F. In a large bowl, combine Alfredo sauce and ½ cup milk.

5) Stir in cooked rice, peas and almonds. Mix until well combined. Transfer to a 9×9-inch baking dish.

6) Top rice mixture with sautéed chicken, bacon and tomato sauce. Sprinkle mozzarella cheese on top of chicken, followed by breadcrumbs.

7) Bake, covered in foil, for 15 minutes. Uncover and bake for another 15 to 20 minutes or until breadcrumbs are golden. Let stand for 5 minutes before serving.




Compiled Recipe- Honey Roasted Vegetables

Honey-Roasted Vegetables

* 2 medium carrots
* 2 medium potatoes
* 2 ½ tbsp honey
* 1 tsp dried thyme
* sea salt and freshly cracked black pepper (to taste)

1) Pre-heat oven to 350˚F. Peel and roughly chop carrots and potatoes into bite-sized chunks; place on a small baking dish.

2) Drizzle vegetables with honey and dried thyme ; season with salt and freshly cracked black pepper. Toss to coat vegetables evenly.          Roast in the oven for 40 to 45 minutes, or until vegetables can be pierced easily with fork.