Brothers Green

10 medium tomatillos, husked removed, quartered
1 red onion, cut into large chunks
2 jalapenos, seeds and stems removed, chopped
4 garlic cloves
3 tablespoons extra virgin olive oil
2 tablespoons softened unsalted butter
1/4 cup cilantro leaves
1 red finger chili, seeds and stem removed, chopped
2 tablespoons white vinegar
juice of 1 lime
1 tablespoon sugar
Salt and black pepper to taste

2 limes, juiced
1/4 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon salt
1 teaspoon ground black pepper
2 garlic cloves, chopped
1 red finger chili, chopped
1/4 cup cilantro leaves, chopped

2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 teaspoon soy sauce
juice of 1 lime
1 teaspoon ground cumin
1 teaspoon paprika
salt and black pepper to taste
2 cans of black beans, strained
1 can corn, strained
1 jalapeno, seeded and stemmed, finely chopped
1 garlic clove, minced
1/4 cup cilantro leaves, chopped
1/4 cup crumbled feta cheese

1 jalapeno, seeded and stemmed, chopped
1 small Vidalia onion, rough chopped
1 red bell pepper, seeded and rough chopped
1 garlic clove, chopped
16 ounces sour cream
2 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin

1 teaspoon ground cumin
2 teaspoons cayenne
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons ground black pepper
1 tablespoon garlic powder
1 tablespoon sugar
2 tablespoons kosher salt
12 small corn tortillas, cut into 6 wedges
Vegetable oil for frying

Roasted Tomatillo Salsa

1.Preheat oven to 425F.
2.Spread out the tomatillos, onion, jalapenos, and garlic on a baking sheet. Drizzle with oil and scatter butter over top. Toss to coat and roast in preheated oven for 20-25 minutes or until soft and caramelized on bottom.
3.Add roasted veggies to blender along with remaining ingredients and puree. Make it as chunky or smooth as you like. Add salt and pepper to taste.

Cilantro Lime Chili Hanger Steak 

Preheat oven to 400F.
1.Mix ingredients for marinade in a shallow dish. Place steaks in marinade and turn to coat, let marinate in the fridge for 2-3 hours. Bring steaks to room temperature before cooking. Use a paper towel to pat the steaks dry.
2.Preheat an ovenproof pan over medium-high heat and add oil. When oil begins to smoke slightly it is time to add the steaks. Cook steaks till brown on all sides, about 4 minutes per side. Place pan in oven and cook about 8 minutes for medium rare. Let steaks rest 5 minutes before slicing.

Bean and Corn Salad with Feta

1.Whisk together the vinegar, oil, soy sauce, lime juice, cumin, paprika, salt and pepper. Add in the beans, corn, jalapeno, garlic, and cilantro. Stir to combine. Sprinkle feta on top.

Baja Sauce 

1. Add vegetables to food processor and pulse till finely minced. Transfer to a fine mesh strainer and press with a rubber spatula to squeeze out some of the liquid. Combine minced vegetables with remaining ingredients in a bowl and mix together.
3. Let sit in fridge for a few hours and readjust flavoring if necessary or enjoy right away. Makes a great dip!

Tortilla Chips 

1.Whisk spices together in a bowl and set aside.
2.Heat 1 inch of oil in a large frying pan over medium-high heat to 350F. Add tortilla chips in batches and fry till golden crispy. Remove chips to paper lined tray and sprinkle generously with spice mix.
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3 cups all purpose flour
5 large eggs
2 teaspoons salt
semolina four for dusting

1.Form the flour into a mound and make a well in the middle. Crack eggs directly into the well and sprinkle with salt. Use a fork to whisk and incorporate eggs into the flour. When dough begins to look like loose rags you can start kneading by hand. Add extra flour to dough, a little at a time, if it becomes too sticky to knead. After kneading a few minutes the dough should be smooth, supple and dry to the touch. Wrap dough in plastic wrap and set aside to rest for 20-30 minutes at room temperature. You can also store in the fridge for up to 3 days.

2.When ready to make pasta, sprinkle dough all over with semolina flour to prevent dough from sticking. Use a rolling pin or pasta machine to roll dough into 1/8 inch thick sheets. Cut sheets into fettuccine strips, about 1/4 inch wide.

3.Bring a large pot of salted water to a boil, cook pasta about 4 minutes. Pasta should be tender but still firm to the touch. Drain and serve with your favorite sauce and veg.

3 cups basil leaves, finely chopped
1 cup shredded parmesan cheese
1 cup chopped toasted almond slivers
1/2 cup white onion, finely diced
2 garlic cloves, minced
zest of one lemon
2/3 cups extra virgin olive oil
2 tablespoons salt
2 tablespoons ground black pepper
1 pound ground pork
1 pound ground beef
1 pound ground veal
BBQ Sauce (recipe follows)

2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 shallots, minced
3 garlic cloves, minced
3 sprigs lemon thyme, leaves picked
1/2 cup dry white wine
1 cup heavy cream
1 teaspoon red pepper flakes
1 cup of grated Parmesan
1/4 cup chopped parsley
Salt and Pepper to taste
cooked fresh Fettuccini pasta

2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 shallots, minced
3 garlic cloves, minced
3 sprigs lemon thyme, leaves picked
1 baguette cut in half lengthwise
salt and pepper to taste

1 tablespoon vegetable oil
1/4 cup minced white onion
1 garlic clove, minced
1 cup ketchup
1 cup Dijon mustard
1/2 cup molasses
1/3 cup dark brown sugar
1/4 cup apple cider vinegar
1 1/2 teaspoons Worcestershire
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon ground cinnamon

Meatballs 

1.Preheat oven to 350F.
2.To make pesto: combine the basil, cheese, almonds, onion, garlic, zest, 1/3 cup of the oil, and half of the salt and pepper. Set aside.

3.For the meatballs: gently mix meats with remaining salt and pepper in a bowl, careful not to over mix. Spread meat on a sheet pan and scatter reserved pesto evenly over top. Incorporate pesto into meat and form into golf size balls.

4.Heat remaining oil in a pan over medium heat. Cook meatballs until golden brown on all sides, about 4 minutes. Remove meatballs to a sheet pan and finish cooking in the preheated oven for 6 minutes or till cooked through.

5.Toss meatballs with BBQ Sauce or drizzle some overtop.

Alfredo 

1.Heat oil and butter in a sauté pan over medium-high heat. When butter bubbles and turns golden in color add the shallots, garlic, and thyme. Cook for 3 – 4 minutes until vegetables are tender and translucent. Pour the wine into pan and boil gently till almost all of the wine is evaporated. Add the heavy cream and cook till reduced by half, 8-12 minutes. Stir in the red pepper flakes, cheese, parsley, salt and pepper to taste. Cook at a gentle simmer for 2-3 minutes mixing ingredients together. Toss cooked fettuccine with Alfredo sauce and serve. Garnish with parsley.

Garlic Bread 

1.Heat oil and butter in a sauté pan over medium-high heat. When butter bubbles and turns golden in color add the shallots, garlic, and thyme. Cook for 3 – 4 minutes until vegetables are tender and translucent. Add salt and pepper to taste.

2.Spread sautéed mixture on bread and broil in oven for 2-3 minutes until bread turns golden brown.

3/4 cup extra virgin olive oil
1 medium red onion, finely diced
2 garlic cloves, minced
2 store bought crepes with strawberry filling
6 anchovies packed in oil
3 dry red chiles, stems discarded, seeds removed optional
3 green onion, rough chopped
6 basil leaves, plus extra for garnish
1 can (28 ounce) crushed tomatoes
2 tablespoons fresh lemon juice
2 tablespoons flour
1 egg, whisked
1 pound boiled beef tripe, cut into thin 2 inch strips
salt and pepper to taste

2 large rutabaga, peeled and medium diced
4 cups milk
1 teaspoon salt
4 tablespoons butter

6 apricots, cut in half and pitted
1 cup sugar
1/2 pound chicken livers, trimmed and chopped
3 cups milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
pinch of salt
4 eggs
1 cup flour
2 tablespoons finely chopped mint
vegetable oil for deep frying

1/3 cup fresh aloe, skin removed and finely diced
1/4 cup water
4 tablespoons sugar
2 cups white chocolate chips

2 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
2 eggs, yolks and whites separated
4 tablespoons melted butter

1/2 batch of BG Master Batter
1 chipotle in adobo, finely chopped
1/4 cup small diced pineapple
4 tablespoons melted butter

1/2 batch of BG Master Batter
3 tablespoons thinly sliced chives
1 teaspoon fresh ground black pepper
4 tablespoons melted butter

1 ripe avocado
1 tablespoon fresh dill
1/4 cup parsley leaves
2 garlic cloves
1/4 cup chopped white onion
1 tablespoon white vinegar
1 teaspoon ground black pepper
2 teaspoons salt
2 cups buttermilk

1 tbsp vegetable oil
2 tbsp butter
6 red finger chillies, seeded and stemmed, chopped
3 garlic cloves, chopped
2 shallots, chopped
1 (14.5 ounce) can crushed tomatoes
juice of 2 limes
1/4 cup chopped cilantro
3 tbsp white vinegar
1/4 cup maple syrup
Salt and ground black pepper to taste

2 large chicken breasts, skinless, boneless (about 1 1/4 pounds)
2 tsp salt
1 tsp ground black pepper
4 ounce sweetened banana chips
4 ounce walnut halves
1/2 cup all purpose flour
2 eggs, whisked
vegetable oil for deep frying

1 cup buttermilk
1 chipotle in adobo, minced
2 tbsp sauce from chipotle in adobo
2 tsp salt
1 tsp ground black pepper
2 large chicken breasts, skinless, boneless (about 1 1/4 pounds).
1/2 cup fine yellow cornmeal
1/2 cup all purpose flour
vegetable oil for deep frying