FINE DINING MONSTER

  Chupín de Pescado (Whitefish Stew with Potatoes) Ingredients Potato Rounds 3 small (4-ounce) Yukon Gold potatoes, scrubbed 4 cups water 1/4 cup kosher salt Pomarola 1 (28-ounce) can whole peeled plum tomatoes 1/4 cup olive oill, plus more for drizzling 1 small yellow onion, finely chopped (about 1 1/3 cups) 1 medium garlic clove, finely chopped 3/4 teaspoon kosher salt 2 fresh or dried bay leaves 1 1/2 teaspoons paprika 1 teaspoon black pepper, plus more for garnish Granulated sugar, to taste Chupín 1 (1 1/2-pound) skinless grouper fillet (1 1/2 inches thick), halved crosswise 1 1/2 teaspoons kosher salt 1 1/2 cups fish broth (such as Aneto) (see Note) 1 (15.5-ounce) canchickpeas, drained and rinsed 1/2 cup pitted and quartered black olives 1/2 cup draine...

  Fish and Shrimp Ceviche Tostadas Ingredients Ceviche 1 pound skinless halibut or snapper fillets, cut into 1/4-inch pieces (about 2 1/2 cups) 1 pound raw large shrimp, peeled, deveined, and cut into 1/2-inch pieces 1 cup fresh lime juice (from 8 limes), plus lime wedges, for serving 1 1/2 cups chopped cherry tomatoes 1/2 cup finely chopped red onion 1 medium carrot, finely chopped (about 1/3 cup) 1/3 cup finely chopped fresh cilantro 2 serrano chiles, stemmed, seeded, and finely chopped (about 2 tablespoons) 1 tablespoon fine sea salt Habanero Crema 1 to 2 fresh habanero chiles 1/2 teaspoon grated lime zest plus 1 tablespoon fresh lime juice 1/2 teaspoon fine sea salt, plus more to taste 1/4 teaspoon black pepper 1 cup mayonnaise Additional Ingredients 12 ...

  Authentic Yakisoba Ingredients 4 (8 ounce) packages buckwheat soba noodles 2 tablespoons vegetable oil 1 pound pork tenderloin, cut against the grain in thin strips 2 cups carrots, cut into julienne strips 1 medium onion, cut into julienne strips 1 tablespoon freshly grated ginger 3 cloves garlic, minced ½ head napa cabbage, shredded ⅔ cup yakisoba sauce salt and ground black pepper to taste 4 tablespoons pickled red ginger (beni shoga), or to taste 4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste Directions Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside. Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transf...

  Mussels Provencal Ingredients 1 (12 ounce) package fettuccini pasta 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 (16 ounce) can diced tomatoes 1 teaspoon tomato paste 5 fresh mushrooms, chopped 1 teaspoon dried basil ½ teaspoon dried oregano 1 teaspoon dried tarragon 36 raw green-lipped mussels ½ cup olives (Optional) 2 fresh tomatoes, chopped Directions Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain. Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes. Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes. Serve mussels and sauce over pasta. ...

  Moroccan Lamb with Shiraz Honey Sauce Ingredients 1 (7 bone) rack of lamb, trimmed and frenched coarse sea salt to taste 2 ½ tablespoons ras el hanout 1 cup Shiraz wine ⅓ cup honey Directions Preheat oven to 400 degrees F (200 degrees C). Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned. Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C). Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.    

  Moroccan Tagine Ingredients 1 tablespoon olive oil 2 large onions, peeled and sliced into rings 2 pounds lamb meat, cut into 1 1/2 inch cubes 1 teaspoon ground cumin 1 teaspoon ground coriander seed 1 teaspoon ground ginger 1 teaspoon ground cinnamon salt to taste 1 teaspoon ground black pepper 4 pears - peeled, cored and cut into 1 1/2 inch chunks ½ cup golden raisins ½ cup blanched slivered almonds Directions Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appe...

  Coconut (Haupia) and Chocolate Pie   Ingredients 1 (9 inch) unbaked pie crust 1 (14 ounce) can coconut milk 1 cup milk 1 cup white sugar 1 cup water ½ cup cornstarch 1 ¼ cups semi-sweet chocolate chips 1 ½ cups heavy cream ¼ cup white sugar Directions Preheat the oven to 350 degrees F (175 degrees C). Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from the oven and cool. Whisk coconut milk, milk, and 1 cup sugar in a medium saucepan. Mix water and cornstarch in a separate bowl until smooth. Bring coconut mixture to a boil; reduce to a simmer and slowly whisk in cornstarch mixture. Continue stirring over low heat until thickened, about 3 minutes. Place chocolate chips in a microwave-safe bowl; microwave until melted, about 1 minute. Divide coconut pudding evenly into two bowls. Stir chocolate into one portion; spread on the botto...