Chicken stock Link to heading

Based on recipe from “Salt, Fat, Acid, Heat”.

In large pot with water:

  • 2 chicken backbones
  • 1 onion, unpeeled, quartered
  • 2 carrots, peeled, halved crosswise
  • 2 celery stalks, halved crosswise
  • 1/2 teaspoon black peppercorns
  • 1 bay leaf
  • Rosemary
  • Parsley

Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer. Skim any foam that rises to the surface. Now add the vinegar, which will help draw out nutrients and minerals from the bones into the stock.

Simmer uncovered for 6 to 8 hours. Keep an eye on it to make sure it stays at a simmer. If stock boils, its bubbles will recirculate fat that rises to the top of the stock. With the sustained heat and agitation, the stock will emulsify. This is one of the times you’re not looking for an emulsion, because beyond looking cloudy, emulsified stock also tastes cloudy and clings to the tongue in an unpleasant way. One of the best things about good stock is that though its flavor is rich, it’s also clean.

Strain through a fine-meshed sieve and cool. Scrape the fat that rises to the top and save it in the fridge or freezer for Chicken Confit.

Refrigerate for up to 8 days, or freeze for up to 3 months. Yogurt containers are good for freezing it.

Dry brine whole chicken Link to heading

Get chicken out of package, drain liquid out, place chicken on oven tray, use paper towels to dry chicken.

Cut backbone out, place backbone in freezer (will be used in stock).

Splay chicken.

Salt both sides. Salt skin side last.

Cover with plastic wrap and place in fridge.

Brine pork tenderloin Link to heading

  • Fill up container with cold water, half way, enough to cover tenderloins
  • Add 1/2 cup of salt
  • Add 1/3 cup of brown sugar
  • 2 bay leaves
  • Mix
  • Place tenderloins in container, put container in fridge

Dry brine pork chops Link to heading

Lay 6 thick pork chops on tray

Mix in bowl:

  • ¼ cup brown sugar
  • 2 tablespoons kosher salt
  • ½ teaspoon freshly ground black pepper

Cover both sides of pork chops with mix. Cover with plastic and put in fridge for a few hours.

Mash potatoes Link to heading

Boil enough potatoes to fill blender. Boil potatoes until tender.

Put in blender:

  • 1 can of evaporated milk,
  • 8 tbsp of butter,
  • 3 oz cream cheese,
  • 1 tbsp salt,
  • 1 tsp paprika,
  • 1 tbsp minced garlic. Garlic needs to be minced well.

Add boiled potatoes to blender.

Set blender at minimum speed. Blend with baton at minimum speed until silky smooth.

Black beans Link to heading

  • black beans soaked over night
  • 1 onion, cut in quarters
  • 4 cloves of garlic
  • Bay leaf

Cover beans with water in a pot. Water should be 3/4” over the beans. Add onion, garlic and bay leaf. Bring to boil. Cover with lid. Reduce heat to simmer. Let it cook for 1 hour or 1.5 hour until it thickens and beans are cooked.

When they are done, salt to taste.

Meatballs Link to heading

  • Ground beef
  • French bread
  • Canned milk
  • Onion
  • Garlic
  • Yeller pepper paste
  • Parsley or cilantro
  • Salt

Mix french bread and canned milk (1/2 cup to 1 cup). Let is soak so it softens. Once soften, break it apart in crumbs, you can use the blender.

Heat a skillet, use olive oil, then sautee 1 chopped onion and 2 tbsps of garlic. Add salt and yellow pepper paste. Taste it.

On large bowl place ground beef. Spread ground beef. Salt it.

Mix ground beef with bread crumbs, contents of the skillet, and parsley.

Make 6 balls, roughly the same size. Put in container and then in fridge.

Té de Dulcineia Link to heading

Bring water to a boil then add:

  • Cinnamon
  • Cloves
  • Ginger
  • Garlic
  • Lemon

Add honey at the end.

My contribution to the experience: add a herbal tea bag to the pot.

Arroz chaufa Link to heading

  • Make 3 cups of white rice (check for leftovers)
  • Whisky 6 eggs and then put in container
  • Cut up leftover chicken or any other leftover meat in large chunks


  • 1 Onion
  • 3 carrots
  • Peppers
  • Habanero

Hard boiled eggs Link to heading

Cover eggs with water in a pot. Boil them covered. Bring to a boil. Then remove from heat. Let them rest for 10 minutes. Then drain hot water.

Toast Link to heading

  • Good loaf of bread, thicker slices, a bit more than 1/2" (1.5 cm)
  • Salted butter, 1 tbsp per slice

Set oven to 350. Put cast iron skillet in there.

When oven is hot, take skillet out, melt salted butter on it, place slices on bread on it, press them a bit so they soak up the butter, then flip them, then put them in the oven for 10 minutes, or 15 minutes for more toasty texture.

Chicken salad for sandwich Link to heading

  • 3 chicken breasts
  • 2 cups of crunchy things: chopped celery, red cabagge, chopped almonds
  • 1 cup of mayo
  • 3 tbsp of vinegar
  • 5 pinches of salt

Boil chicken breasts in water until internal temp is 160.

When chicken is done move it to the blender. Let it rest for 5 minutes. Then blend it at speed 1 using baton until shredded.

Pour chicken into large bowl, add the crunchy things, mayo, vinegar and salt. Stir.

Test: If too salty add vinegar. If too sour add salt. If too dry add mayo.

Black bean soup Link to heading

  • 3 cups chicken stock
  • 4 cups black beans

Blend until smooth. Check salt.

Crema verde Link to heading

  • 4 tbsp evaporated milk
  • 4 oz basil paste
  • 8 oz baby spinach
  • 2 tbsp almonds
  • 2.5 tbsp olive oil
  • 6 oz queso fresco
  • 2 garlic cloves
  • 2 pinches of salt

Place water in skillet and boil, about 1/4 inch of water. Once boiling add baby spinach and boil briefly for 15 seconds. Make sure all the spinach is wet then move to blender cup.

Then add the rest of the ingredients to the blender cup.

Blend, start at 1 and speed up to 10 (max). Blend until smooth. Taste. It should be salty.