Description:
A favourite in Chinese lauriats.The taste and aroma of flavoured oils blending
with the sweetness of freshly cracked crabmeat.


Ingredients:
3 pcs freshwater crabs,cleaned and quartered.
2 tablespoons sea salt
2 tablespoons fresh cracked peppercorns
½ cup chopped and minced garlic
3 tablespoons of sesame oil
2 tablespoons chopped green chilli peppers
1 cup of flour
1 deep frying wok


Directions:
Have the crabs cleaned at the market, cut into four sections.
Separate the claws, crack the shells a bit.
Season with salt, peppercorns and garlic. Then let it sit for 15-20 minutes.
Heat up the wok with about 3 inches of peanut oil (around 2 cups of oil)
Dust the crabs in flour and fry four pieces at a time for 4 minutes.
Drain the wok and add the sesame oil and chillies. Stir fry the chillies at low heat.
Add the crabs and toss it around the wok for a minute.
Plate the crabs and serve.

Description:
A dry rub mixture of simple spices and herbs resulting in a gourmet style meal using only either a conventional oven or toaster oven

Ingredients:
1-1/2 kgs lamb chops
2 tablespoons sea salt
1 tablespoon white pepper
1 tablespoon black pepper
2 tablespoons cumin
1 tablespoon rosemary
1 tablespoon thyme
2 tablespoons garlic powder
Extra virgin olive oil


Directions:
Mix all the herbs and spices into a mixing bowl. Set aside one tablespoon of the rub.
Sprinkle the rub on both sides of the lamb chops.
Drizzle the lamb with olive oil until both sides are evenly coated.
Place lamb in a conventional oven at 350 degrees for 15 minutes or 25 minutes at 240 degrees F in a toaster oven.
Serve with fried potato wedges and mint jelly.

Description:
Had Beef Salpicao earlier at a restaurant that is famous for its pasta.The beef was tender aside from that it was kind of pedestrian fare for the price I paid for it.Later I was watching Jamie Oliver preparing risotto and this recipe was born out of a safe bet combination.I mean steak and rice,how could one muck it up?

Ingredients:
3/4 cup of Carnaroli Risotto
1 pc Ribeye steak,cubed
10 cloves of garlic,chopped
1 pinch cracked white pepper
1 pinch sea salt
1 pinch saffron
1 pinch Spanish paprika
½ cup Extra virgin olive oil
2 cubes beef bouillon
1 cup white wine


Directions:
For the Beef:
Stir fry garlic with olive oil.
Scoop out half the garlic, add the steak cubes.
Season with salt, pepper and paprika.
Stir fry until medium rare, set aside.

For the Risotto:
Saute rice and garlic in oil until rice is light brown.
Add water,bouillon and wine.
Cover and simmer over low heat for 30 minutes.
Add saffron and stir into the rice.

Serve the risotto on a plate.
Top off the risotto with the ribeye steak cubes.
Add the browned garlic on the steak and drizzle with olive oil.
Add a pinch of pepper.

Serve two.

Description:
A traditional tomato meat sauce (Bolognese) gets an extra kick.

Ingredients:
10 pcs Italian tomatoes (large)
1 cup chopped Portabello mushrooms
¼ kg Ground Beef
¼ kg Ground Lean Pork
1 cup Chopped bacon
½ cup Sliced pepperoni
1 kg Fusilli pasta
¼ cup chopped garlic
½ teaspoon oregano
½ teaspoon basil
½ teaspoon thyme
½ teaspoon chili pepper flakes
Extra Virgin Olive Oil
½ cup Mozzarella Cheese
½ cup Romano Cheese
¼ cup Parmesan Cheese
Sea salt
White Pepper
1 cup Red Wine (Shiraz or Merlot)


Directions:
Ragu Sauce:

Boil pasta in 6 cups of water and ½ cup of olive oil.Do not add salt.
Boil the tomatoes until skin starts to peel off.Puree the tomatoes.
Add Olive oil in a pan, stir fry the bacon,pork,beef and garlic together.
Add sea salt and white pepper.
Add the wine until it begins to boil.
Add pureed tomatoes.
Add oregano,basil,thyme and pepper flakes.

In a baking pan,place a layer of sauce,then add the fusilli.Repeat process
until you have three layers of ragu sauce over two layers of pasta.
Top off the dish with the mushrooms,then the cheeses and finally pepperoni.
Drizzle the top with olive oil and a final sprinkling of basil and chili flakes.
Place in an oven at 350 degrees for 10 minutes.