Seasonings

Ras El Hanout

Ingredients:

1 1/2 teaspoon coriander seeds

3/4 teaspoon cumin seeds

1/2 teaspoon crushed red pepper flakes

1 1/4 teaspoons ground cinnamon

1 teaspoon paprika

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

Special equipment: A spice mill

Instructions:

Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Notes: Add black pepper, allspice and cloves

Carne Asada Marinade

Ingredients:

3/4 cup orange juice

1/2 cup lemon juice

1/3 cup lime juice

4 cloves garlic, minced

1/2 cup soy sauce

1 teaspoon finely chopped canned chipotle pepper finely chopped canned chipotle pepper

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon dried oregano

1 tablespoon black pepper

1 bunch fresh cilantro, chopped

1/2 cup olive oil

3 pounds flank steak

Instructions:

Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Marinade For Grilled Chicken Street Tacos

Ingredients:

4 tablespoon orange juice

2 tablespoon apple cider vinegar

1 1/2 tablespoon lime juice

3 garlic cloves , minced

1 1/2 tablespoon ancho chili powder or chipotle chili powder

2 teaspoon oregano

2 teaspoon paprika

1/4 teaspoon cinnamon

1 teaspoon salt

Black pepper

Instructions:

Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.

Refrigerate for at least 1 hour or up to overnight.

Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.

Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).

Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.

Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.

Serve with a side of Mexican Rice or another Mexican side dish.

Duxelles

1/4 cup butter in a skillet, then add

1 pound mushroom mix (cremeni and shitaki) shredded in food processor for about 8 minutes until they start to sizzle, exuding their liquid, then continue cooking for another 4 minutes until they are brown and stuck to the bottom of the pan, then add:

1/2 cup cup of finely minced shallots and

2 teaspoons finely minced fresh thyme leaves and continue to cook for about 2 minutes until the shallots are softened, then deglace pan with:

1/2 cup of cogniac, continue to cook until dry, about 4 minutes. Then add:

1/2 cup heavy cream and

2 teaspons soy sauce, continue cooking until mixture is thick and collects in one large mass when you shake the skillet

season to taste with salt and pepper, place in bowl and put in refrigerater

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