The following are recipes I have developed over the past couple of years. If you happen to try one, I would love to hear any feedback that might help improve them.

Recipe Index

1. Honey BBQ Sauce
2. Mocha Crème Brûlée
3. Soy Honey Miso Marinated Cod
4. BBQ Dry Rub (Spice Blend)
5. A Midwinter Sunset (Cocktail)
6. Gratin dauphinois
7. Orange Balsamic Dressing

Honey BBQ Sauce

Wet Ingredients

• 1 cup ketchup
• 1/3 cup apple cider vinegar
• 3/4 cup honey
• 1/4 cup molasses
• 1 tablespoon Dijon mustard
• 1 teaspoon liquid smoke (optional)
• 1 tablespoon Worcestershire sauce
• 1/2 cup water

Dry Ingredients

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons salt

Instructions

1. Add all wet and dry ingredients to a medium saucepan and whisk together until fully combined.
2. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Cook for 10–20 minutes, stirring occasionally, until the sauce reaches your desired consistency.
3. Remove from heat and allow the sauce to cool for 10–20 minutes. Transfer to a squeeze bottle or jar and refrigerate.

Storage: Keeps up to 2 weeks in the refrigerator.

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Soy Honey Miso Marinated Cod

Marinade Ingredients

• 1/2 cup mirin
• 1/4 cup rice wine vinegar
• 3 tablespoons dark soy sauce
• 1 tablespoon gochujang
• 2 tablespoons white miso paste
• 3 tablespoons honey
• 2 cloves minced garlic
• 3 tablespoons water
• 1 teaspoon salt

Other Ingredients

• 4 (6-8 ounce) cod/halibut filets
• 1 to 2 tablespoons neutral cooking oil (e.g., avocado or canola)

Kitchen Equipment

• Medium saucepan
• Whisk
• Jar
• 1 gallon Ziplock bag or medium Tupperware container
• Medium/large cast iron or stainless steel pan
• Paper towls
• Fish (or normal) spatula

Instructions

1. Add the wet ingredients to a small saucepan. Mince the garlic cloves and add them to the saucepan. Place the saucepan on the stovetop over medium-low heat and bring the mixture to a gentle simmer for about 10 minutes.
2. Remove from heat and transfer the marinade to a jar. Place in the refrigerator and allow it to cool for at least 1 hour. Note: The marinade can be prepared the night before and refrigerated until ready to use.
3. Once the marinade has cooled, pat the fish fillets dry with paper towels and place them in a zip-top bag or small container. Pour the cooled marinade over the fish and marinate for at least 1 hour and up to 8 hours.
4. When ready to cook, turn on the broiler and position the oven rack near the top of the oven.
5. Place a stainless steel or cast iron pan on the stovetop over medium-low heat and allow it to preheat for 5–10 minutes.
6. Remove the fish fillets from the marinade and pat them dry with paper towels. Add oil to the hot pan, then place the fish fillets into the pan. Press down firmly with a fish spatula to ensure even contact with the pan.
7. Remove the pan from the stovetop and place it in the oven under the broiler for 3–5 minutes, until the top of the fish is lightly caramelized and the internal temperature reaches 145°F (63°C).
8. Remove the pan from the oven using a potholder and place it on a heat-safe surface. Use a fish spatula to remove the fillets from the pan and serve immediately.

Serving Suggestion

Serve on its own, or alongside white rice and a small microgreen salad (micro-cilantro and micro-arugula work especially well) lightly dressed with rice wine vinegar, sesame oil, and salt.

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BBQ Dry Rub (Spice Blend)

Good for ribs, bbq chicken, and pulled pork. The sugar carmelizes and helps form a bark during the smoking process.

Ingredients

• 5 tablespoons salt (Kosher or table salt)
• 5 tablespoons cane sugar
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 2 tablespoons cracked pepper
• 1 tablespoon dried coriander
• 1 tablespoon cumin
• 1 tablespoon dried ginger (optional)

Instructions

1. Add ingredients into a jar or Tupperware container. Shake vigorously.
2. When ready to cook, season your meat generously with the seasoning and lightly shake off excess.

Serving Note:

Ideal for ribs, BBQ chicken, and pulled pork. The sugar caramelizes during smoking, helping to create a rich, flavorful bark on the meat.

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A Midwinter Sunset (Cocktail)

Ingredients

• 1 ounce fresh squeezed orange juice
• 1/4 ounce lime juice
• 3/4 ounce simple syrup
• 1/2 ounce Cointreau (or Triple Sec)
• 1/4 ounce Aperol
• 1 1/2 ounce Vodka
• 2-3 dashes of orange bitters
• Egg whites OR 1 small spoonful of Greek yogurt (optional)

Kitchen Equipment

• Cocktail shaker
• Martini glass

Instructions

1. Add all ingredients to a cocktail shaker. If using egg white or Greek yogurt, dry shake (without ice) for about 20 seconds to create foam. Note that Greek yogurt will increase the acidity of the drink. If you prefer a less acidic cocktail, omit the lime juice.
2. Add ice and shake for 20 more seconds.
3. Strain into a chilled martini glass and serve.

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Gratin dauphinois

Ingredients

• 6 – 8 medium to large Yukon gold potatoes (1/8 in slices)
• 3 cups of heavy whipping cream
• 3 cloves of garlic (crushed)
• 1 shallot (sliced or roughly chopped)
• 1 sprig of rosemary
• 3 sprigs of thyme
• 1 bay leaf
• 1 tablespoon whole peppercorns
• Salt (table or Kosher)
• 2–4 ounces Gruyère cheese (about ½–1 cup, grated)
• Optional:
  • 1/2 cup of Parmigiano Reggiano (about 1/2 cup)

Other Ingredients

• 1 to 2 tablespoons cooking oil

Kitchen Equipment

• 1 small to medium sauce pan
• 1 9×13 baking pan
• 1 mandoline
• Vegetable peeler
• Paper towels
• Fine mesh strainer
• Aluminum foil

Instructions

1. Preheat oven to 350°F.
2. Add heavy cream, garlic, shallot, rosemary, thyme, peppercorns, and bay leaf to a saucepan and place over medium-low heat. Bring to a gentle simmer, then cover, remove from heat, and allow the mixture to steep for 10–15 minutes.
   • Caution: heavy cream will boil over if left unattended
3. Peel the potatoes, then use a mandoline to slice them into ⅛-inch rounds.
4. Pour a small amount of neutral cooking oil into the baking dish. Using your clean hand or a paper towel, evenly coat the entire inside of the dish. Arrange the potatoes in a single shingled layer across the bottom of the dish. Take a pinch of salt and lightly season the layer. Repeat this process, layering and lightly salting, until all potatoes have been used.
5. Strain the infused cream into the baking dish. Lift the dish with both hands and gently tap it on the counter to help the cream distribute evenly throughout the potatoes.
6. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
7. Grate the cheese. After 30 minutes, remove the baking dish from the oven and carefully place it on the counter. Remove the foil and spread an even layer of cheese across the surface of the potatoes. If using both cheeses, place the Parmigiano Reggiano beneath the Gruyère to prevent burning.
8. Return the baking dish to the oven uncovered and bake for another 30 minutes. For additional browning, turn on the broiler during the last 5–10 minutes.
9. Remove the dish from the oven and allow it to cool on the counter for 20–30 minutes before serving.

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Orange Balsamic Dressing

Wet Ingredients

• ¼ cup fresh squeezed orange juice
• ¼ cup balsamic vinegar
• ¾ cup good quality olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard

Dry Ingredients

• 1 small shallot or 1/2 large shallot (finely diced)
• 2 tablespoons brown sugar
  • Substitute maple syrup or honey, if preferred
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked pepper
• Zest of 1 whole orange

Kitchen Equipment

• 16 ounce jar
• A set of measuring spoons
• A set of measuring cups
• Microplane grater/zester

Instructions

1. Finely dice the shallot and add it to a clean jar. Zest and juice the orange and add both to the jar.
2. Add the remaining ingredients, except for the olive oil and Dijon mustard. Lightly mix, cover with the lid, and allow the mixture to rest on the counter for 10–15 minutes.
3. Add olive oil and Dijon mustard to the jar. Close the lid and shake well until fully combine.
4. Place in fridge for at least one hour prior to serving.
5. When ready to serve, remove from the refrigerator and shake well to emulsify. Taste and adjust acidity, salt, and sweetness as needed.

Serving note: If the dressing has been stored in the refrigerator, remove the jar and place it on the counter about one hour before serving. This will help loosen the olive oil and allow the dressing to emulsify more easily when shaken.