Here you go.  It was awesome and a ton of fun.


Can’t say much, but I will say Triple-D and Guy are coming to Dish in January to film and we will be on national TV.

We are super excited and are looking forward to others hearing about our dedication to scratch cooking, high-quality ingredients, our use of organic/sustainable products and humanely raised meats!


Adapted from Falling Cloudberries by Tessa Kiros.


  • 1 oz fresh yeast
  • 1 teaspoon sugar
  • 4 cups bread flour
  • 1 teaspoon salt
  • 3/4 oz  butter, melted


  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 red onion, chopped
  • 1 lb 2 oz ground lamb
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped flat-leaf (Italian) parsley
  • 4 oz canned tomatoes, chopped οr pureed
  • Juice of 1 lemon, to serve
  • Chopped chillies in oil (see below recipe), to serve

Chillies in Olive Oil

  • About 40 fresh red chillies
  • Salt
  • 375 ml (1 ½ cup) olive oil

Crumble the yeast into a bowl, sprinkle with the sugar and add 1 1/4 cups of tepid water. Leave for 10-15 minutes until it begins to activate. Mix in the flour, salt and butter and, when it all comes together, turn out onto a lightly floured work surface and knead well, until the dough is smooth and elastic. Put it back ίηto the bowl and cover with a tea towel, then a heavier towel. Leave in a warm place for about 1 1/2 hours to rise – the dough should puff right up tο the top of the bowl.

Το make the topping, heat the olive οίl in a saucepan and gently sauté the οηίοη to soften it. Add the lamb, cinnamon and most of the parsley. Season with salt and pepper. Cook until any moisture from the lamb has evaporated and the meat is lightly golden, breaking υρ any clusters with a wooden spoon. Remove from the heat and stir in the tomato. Ρreheat your oven to 425.

Κnock down the dough by punching out all the air to bring it back to its original size. Divide the dough into 14 balls, keeping them covered so they don’t dry out. Οn a lightly floured surface, roll out the dough balls to 1/4 thick and about 5-6 inches in diameter. Don’t worry if they’re not completely round. Arrange on lightly floured baking trays and scatter more than a heaped tablespoon οf topping over each, leaving a thin border around the edge. Drizzle about a teaspoon of olive oil over each one and bake for a maximum of 10 minutes or until the dough is just cooked but nοt dried out. Serve immediately, sprinkled with lemon juice, a little chopped chilli in oil and the rest of the chopped parsley. Cover any that you don’t eat with foil. They can be heated quickly in a hot oven or eaten at room temperature.

Chillies in Olive Oil

A teaspoonful of this oil (and a bit of the chilli itself) can be drizzled on to pasta or over grilled (broiled) meats and salads. The oil will initially be very hot, but as it  is used you can top it up with more olive oil and it will eventually loose some of its potency. The flavor of the oil will depend entirely on your choice of chillies. Be sure to wear rubber gloves when handling chillies as just a little on your skin can prove uncomfortable even a few hours later (especially if your rub your eyes).

Cut the chillies into thin rounds of about 2 mm (about 1/16 inch) put them in a colander in the sink and remove as many of the seeds as you can. By tapping the colander sharply on the side of the sink, sprinkle generously with salt and put a plate that fits inside your colander onto of the chillies to squash them and extract some of the juice. Set aside for about 24 hours.

Still using gloves, squeeze the chillies with your hands to drain away the excess salt and moisture and pack them into to a clean, sterilized jar. Cover them completely with olive oil. The oil will be ready in a couple of days but will be better in a couple of weeks. Add more olive oil if the chilli oil is too strong. Store in a cool place. The chillies must remain covered by the oil at all times.

Baked Manicotti

Adapted from America’s Test Kitchen – Good = Yes


Tomato Sauce
2 28-ounce cans diced tomatoes (in juice)
4 tablespoons extra-virgin olive oil
6 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon hot red pepper flakes
Table salt
2 tablespoons chopped fresh basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.

2. Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

4. To assemble: Pour 2 inches boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time.  Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.

6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 5 minutes, then serve.

Mongolian Beef

Another recipe I made a few weeks ago from Kylie Kwong’s cookbook.  I liked it quite a bit.  Nancy and Randy added some hot sauce to spice it up a bit.

For the marinade

  • 2 tablespoons rice wine
  • 1 tablespoons light soy sauce
  • 1 tablespoon cornflour
  • 1 tablespoon ginger, finely diced
  • 3 garlic cloves, finely diced
  • ½ teaspoon sesame oil
  • 600g good quality beef mince
  • 1 head Chinese cabbage, finely shredded
  • 2 teaspoons sea salt
  • 50 mls vegetable oil
  • 2 tablespoons rice wine
  • 2 tablespoons Hoisin sauce
  • 1 tablespoon Oyster sauce
  • 1 teaspoon malt vinegar
  • ½ teaspoon Sesame oil
  • 1 small carrot, peeled and finely sliced
  • 1 small red pepper, finely sliced
  • 1 bunch spring onions, finely sliced

Combine all of the marinade ingredients in a large bowl. Add in the beef and leave to marinate in fridge for 30 minutes.

Put the cabbage and salt into another bowl and mix well to combine. Leave to stand for 15 minutes then rinse under cold water and drain. Squeeze out any excess liquid with your hands.

Meanwhile steam the rice.

When you are ready Heat 2 tbs of the oil in a wok until the surface starts to shimmer slightly. Add half of the marinated beef and stir fry for 30 seconds, breaking up any lumps with a wooden spoon. Remove from the wok with a slotted spoon and set to one side.

Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan. Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds. Toss in the cabbage, carrot and pepper and stir-fry for a further minute.

Stir through the spring onions, reserving a few for garnish and remove from the heat.

Tinga Poblana

Made this tonight.  Was great.  Also found a newer version online, also from Rick Bayless, done with the slow cooker.  Will do more chorizo, double and 1/2 times pork next time I make it.

Pork Stew with Smoky Tomato Sauce, Potatoes, and Avocado (Tinga Poblana)

Adapted from: Rick Bayless, Authentic Mexican

1 lb lean, boneless pork shoulder, trimmed and cut into 1 1/2 inch pieces (free-range)
1/2 teaspoon mixed dried herbs (marjoram and thyme)
3 bay leaves
2 medium red-skinned boiling potatoes, quartered
3 large tomatoes or 1 28-ounce can of tomatoes
4 oz chorizo sausage, removed from casing (from free-range pork)
Extra virgin olive oil
1 white onion, diced
1 clove garlic, minced
1/2 teaspoon dried oregano
2 canned chipotle chiles in adobo sauce, sliced thin, seeds removed
3 teaspoons of adobo sauce from the can (less if you don’t like some real kick)
Salt and pepper
1 avocado, peeled, pitted, and sliced
Goat Cheese, was super yummy!
Cilantro, to garnish

Bring a pot of salted water to a boil, and add the pork. Add the herbs and the bay leaves, and stir. Reduce the heat to a simmer, cover, and cook for 1 hour. Remove the meat from the pot, and cut it into 3/4 inch pieces. Reserve one cup of the cooking water.

While the meat is cooking, boil the potatoes in heavily salted water until just tender, approimately 12-15 minutes. Remove the potatoes, and cut into 1/2 inch pieces when they are cool enough to handle.

Place the tomatoes under the broiler for 15 minutes, turning once halfway through, until the skins are charred and peeling away from the tomato. When the tomatoes have cooled, remove the skins, and chop the tomatoes into 1/2 inch pieces.

Crumble the chorizo into a heavy bottomed pot, and saute until browned, approximately 10 minutes. Remove the chorizo from the pot with a slotted spoon, and set aside.

Add the onions and the pork to the pot, and cook until very well-browned, approximately 10 minutes. Stir in the garlic, and cook for an additional minute.

Add the chopped tomatoes, oregano, and chorizo to the pot. Mix well, and simmer for five minutes. Stir in the potatoes, the reserved cup of broth, the chopotle peppers, and the adobo sauce. Season with salt and pepper, and simmer gently for approximately 10 minutes.

Eat it like stew, make tacos, make breakfast burritos with scrambled eggs, served it over chips, make a casserole with chips and more cheese. YUM!

I made this last night from Adam Perry Lang’s Serious BBQ Book.  Awesome! The best part is the crust that will form as you cook the meat.  I will make this again and plan on trying the paste, rub and glaze on tri-tip as well.

One 5 pound whole beef tenderloin, trimmed and tied


  • 1 tablespoon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Better than Bouillon

Seasoning Blend

  • 2 tablespoons mild chile powder
  • 2 tablespoons ground black pepper
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons kosher salt


  • 1/2 cup Worcestershire
  • 1/2 cup honey
  • 4 tablespoons butter, melted

Finishing Dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 chopped chives
  • Fleur de sel

Preheat the grill to high, you will lower the temp though after you mark the tenderloin.

Combine all the paste ingredients in a glass bowl, set aside.  Combine all the seasoning blend ingredients in another bowl. Combine the Worcestershire sauce and the honey with the melted butter and combine well. Rub the tenderloin with the paste on all sides.  Then cover with the seasoning blend ingredients.

Place the tenderloin on the grate, set to high and keeping the lid open, grill on the first side until well marked and lightly charred, 2 to 3 minutes.  Turn the roast a quarter of a turn, still over high and keeping the lid open, grill until well marked and lightly charred, 2 to 3 minutes.  Turn two more times, to grill the third and fourth sides.

Turn the head down from high to medium and cook turning at least once, for 8 to 10 minutes.  Give the glaze a quick stir to mix it well.  Continue to cook over medium heat, brushing with the glaze every few minutes.  Flip and move around as needed.  You want to cook the piece of meat to an internal temperature of 125 degrees for medium-rare.

Drizzle the oil on a cutting board.  Sprinkle the chives, fleur de sel, and the over over the oil.  Top with the tenderloin and let it rest for 5 minutes.

Slice the tenderloin against the grain into 1/4 to 1/2 inch slices.  Devour!