Mango Salad

Mango, julienned

fresh chiles

red onion slivers

red bell pepper

chopped cilantro, mint, basil 

peanuts or cashews

1 tbsp brown sugar

1tbsp lime juice

1 tbsp fish sauce

1 tbsp hot water

Mix everything together in a bowl.

from:  Martina

Lemon and Rosemary Chicken

Serves 4

ingredients
1 (3 1/2 lb) chicken, cut into 8 pcs
1/4 cup Extra-virgin olive oil
1/4 cup fresh rosemary leaves
1/4 cup lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
salt and pepper

instructions

1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, salt and pepper in bowl.
2. marinate for 1 hour.
3. Heat oven to 450F.
4. Arrange chicken in a pan or baking dish; add remaining marinade.
5. Roast, flipping once, until cooked through, 30-40 minutes.

From: Saveur (pollo arrosto)

Duck and Potato

Duck breast
Potatoes, sliced in thin rounds
Salt and pepper to taste
fresh thyme

1. Heat pan in low to medium heat.
2. Put duck in pan, skin side down.
3. Arrange potatoes on the side of the duck.
4. Cook about 8 minutes, then turn and cook another 4 minutes.

From Tom Colicchio's Instagram 

Scalloped Potatoes

Serves 6


3 pounds potatoes, thinly sliced

½ onion, thinly sliced

9 tablespoons all-purpose flour, divided

6 tablespoons butter, diced and divided

3 cups heated whole milk, or as needed

salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish or cast iron pan. 
2. Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more. 
3. Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes. 
4. Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

From Allrecipe

Great Pancakes

Martina's Great Pancakes

Makes 10

1 ½ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1 Tbsp. granulated sugar
1 egg
1 ¾ cups milk or buttermilk
2 Tbsp. melted butter

1. Preheat frying pan to medium-low. 
2. Blend together all of the dry ingredients in a small bowl and all of the wet ingredients (starting with butter and egg) in a larger bowl. 
3. Stir the dry ingredients into the wet ones. Stir the mixture until it’s mixed, but still has lumps. 
4. Let it sit a 3-4 minutes for it to thicken a little, then give it a quick stir right before cooking.
5. Using a spoon, drop the batter onto the lightly buttered pan. 
6. Turn once bubbles start to break the surface of the pancakes. 
7. Serve the usual way once done.

Crying Tiger (Thai Style STeak)

Ingredients
For the Steak
4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
2 tablespoons dark soy sauce
1 tablespoon oyster sauce (or worcestershire sauce)
1 tablespoon light or dark brown sugar
1 tablespoon olive oil
2 plum tomatoes

For the Jaew (Thai Dried Chili Dipping Sauce)
Combine the following in a small bowl.
1/2 cup fresh lime juice from 6 to 10 limes
1/2 cup Thai fish sauce
1 teaspoon sugar
2 tablespoons finely-chopped fresh cilantro leaves
2 tablespoons finely-chopped green onions
1 1/2 tablespoons toasted rice powder(see below)
1 tablespoon dried red pepper powder

For the Toasted rice powder (Khao Khua)

Heat skillet over medium-low heat and add 1/2 cup raw rice (Jasmine or sticky rice).  Dry roast rice for about 10-15 minutes, stirring and shaking every few seconds for even cooking. Grains should turn to golden brown, and smell like popcorn.  Remove from heat and cool completely.  Grind roasted rice in mortar and pestle (or blender) into a coarse powder (not too fine) and store in airtight container for about 1-2 weeks).

Directions

1. Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate.
2. Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili.
3. Cook steak in grill or cast iron to medium-rare.
4. Let steak rest at least 5 minutes and cut into 1/4-inch slices.
5. Serve with Jaew.

Skirt Steak with Chimichurri

Ingredients
2 lbs skirt steak
salt and pepper

for chimichurri
2 tbsp hot water
1 teaspoon dried oregano
1 teaspoon kosher salt
1 cup finely chopped parsley leaves
1/2 cup finely chopped cilantro leaves
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup EVOO
1/8 cup red wine vinegar
pepper black pepper

Direction

1. Make chimichurri.  Mix oregano with hot water. stir.  Add all remaining ingredients and mix.  Allow to sit at least 5-10 minutes before using, ideally 2 hours.
2. Season steak with salt and pepper.  Cook steak on a hot grill or on cast iron pan 3-4 minutes a side until cooked to medium rare.  Let meat rest at least 10 minutes then cut across the grain.
3. Serve steak with chimichurri.