These lamb smash burgers are the juiciest I’ve made. The combination of the special sauce, the juicy, fatty lamb meat and the rest of the fixings make it the perfect treat for the weekend. If you want to see a video recipe, check out this Instagram post for my lamb smash burgers! Lamb Smash Burgers Ingredients
These are the crispiest yucca bites you’ll ever have! grew up eating yucca. They’re super common in the Dominican Republic. But nothing like this. It was always boiled to death and mush and overall… not good. As of lately,I’ve started craving yucca more cause I miss my homeland. So here are my crispy yucca bites. You can top them with whatever you like! I also made a video on Instagram of how I took every step. The Crispiest Yucca Bites
I am super extra really obsessed with this salad. It’s called Musaengchae in Korean. It’s a white radish and carrot salad. Every time I go to a Korean restaurant it’s the first thing I eat so I just had to learn how to make it. And here it is! Musaengchae: White Radish & Carrot Salad Ingredients 1 cup julienned radish 1 cup julienned carrot 1 tsp salt For the dressing 1 tbsp sesame oil 1 tbsp fish sauce (use soy sauce for vegetarian/vegan option) 1 tsp grated ginger 1 tsp grated garlic 1 tbsp gochugaru (Korean red pepper flakes) 1 tsp roasted sesame seeds Method Salt the radish and carrot and set aside for at least 20 minutes so the moisture comes out. For the dressing: mix everything together, except the sesame seeds and pour it over the radish and carrots after all of the moisture has been extracted. Mx together very well and top with roasted sesame seeds. If you’re curious on how to make this step by step, I’ve made a video on …
Roasted tomatillo salsa is one of my favorite add ons for tacos or chips. It’s quite straight forward to make. I made this video on Instagram where you can quickly see the method and what you need. Living in Houston I’ve learned about what to me are new ingredients that are local and have been used in cuisines like Mexican for centuries. I.e tomatillo and poblano peppers. It’s so exciting for me because I get to learn about more cuisines and the heritage of a culture, And I get to pay homage to it as well.
During the holidays I took a trip to West Texas with chosen family. It was a wonderful trip. I made this citrus & soy roasted chicken for new year’s dinner and it was a hit. Making this recipe was the first time in a while that I cooked solely out of intuition. It felt great! So here’s the recipe
This sweet potato & leek soup is hearty and delicious. With the new year, many are embarking on veganuary. Vegan January. So I decided to share this recipe I developed. It’s like a spiced vichyssoise, but dairy-free and vegan. Sweet Potato & Leek Soup Recipe Ingredients 2 cups of chopped sweet potatoes 1 1/2 cup chopped leeks 3 cloves of garlic 1 tablespoon of harissa paste 1 tablespoon tomato paste 2 tablespoons of olive oil plus 2 tablespoons more for roasting 1 tsp fenugreek 1 tsp cumin 2 tsp kosher salt 1 tsp black pepper 4 cups of vegetable stock For garnish: Mint Lemon Chopped pistachios Olive oil Method Preheat your oven at 350F/176C. Wash and peel the sweet potatoes and cut them into small chunks. Season with olive oil, salt, fenugreek, and cumin and roast for 30 minutes. Wash the leeks thoroughly and chop them. Sweat them out in olive oil on medium heat. Add the 3 cloves of garlic, followed by the harissa and tomato paste. Season with salt and pepper. Deglaze with …
