Perfect Seared Steak

Seared Steak

  • Serves:4
  • Prep Time:PT0H5M 0H   5M
  • Cook Time:PT0H12M 0H   12M
  • Total: 0H   17M


  • 4 Steak, each 4-6oz , 3/4 to 1 inch thick
  • Cooking oil


Pre Heat the oven at 400F

Season the meat with salt & pepper.

Heat the oil in a large sauté pan on medium high heat.

When hot, add the meat & sear for 2 or more minutes until the meat no longer sticks to the pan and you have a nice brown color. Flip the steak, and brown that side as well.

You can then reduce the heat of the pan & continue to cook, flipping occasionally, until reaching the desired doneness,

OR place in the pre heated oven for 5-7min depending on the size.

Rest at least 4-5 minutes before serving.

Pad Thai

Pad Thai

  • Serves:8
  • Prep Time:PT0H0M 0H   0M
  • Cook Time:PT0H0M 0H   0M
  • Total: 0H   0M


  • ½ cup Thai Soy Sauce
  • ½ cup Palm Sugar, shaved
  • 1 Tbsp Black Pepper
  • ¼ cup White Vinegar
  • ¼ cup Thai Fish Sauce
  • ¼ cup Tamarind paste
  • ½ cup Peanut Oil
  • ¼ cup Shallot, minced
  • 3 Tbsp Garlic, chopped
  • 3 Tbsp Ginger, chopped
  • 1 pound Extra Firm Tofu, diced
  • 1 pound Chicken Thighs (cut into bite-sized pieces)
  • ½ pound Shrimps, peeled and deveined
  • 4 Eggs, cracked and beaten in a bowl
  • 1 pound dried rice noodles, , glass
  • 8 stalks Green Onion, cut into 1 1/2 inch pieces
  • 1 pound Bean Sprouts
  • 1 Tbsp Ground Dried Shrimp
  • 2Tbsp Ground Thai Chili (optional)
  • 1 cup Ground Roasted Peanut
  • 1-2 Limes (cut into wedges)
  • Splash Sesame Oil


Combine soy sauce, sugar, black pepper, vinegar, tamarind paste, and fish sauce in a pot. Mix thoroughly on medium heat until palm sugar dissolve, and set aside.

Heat a non-stick wok (or frying pan) over high heat and add peanut oil, swirling to coat the entire surface. Heat oil for 1 minute and add shallots, stir-frying for 1 minute or until golden brown, add ginger and garlic and sweat for one minute. Add the chicken and stir-fry for 6-8 minutes, or until fully cooked. Reserve chicken.

In the middle of the wok (and add the eggs. Stir-fry for 3 minutes, or until the eggs are scrambled, reserve on the side.

Add the rice noodles, the chicken and half of the sauce mixture from step 1. Use chopsticks or tong to stir the noodles and ingredients together. Get the chopsticks or tong under the noodles, lift them up and flip them over (this will keep the noodles from breaking). Continue using the chopsticks or tong, flipping and stirring the noodles and add some of the sauce mixture for 6-8 minutes, until they're soft.

Add the green onion and a splash of sesame oil, flip and stir for 2 minutes. Add the bean sprouts and stir constantly for 30 seconds. Turn off the heat and add the ground dried shrimp. Sprinkle Thai chili on top (if desired), and serve hot with ground peanuts, fresh lime wedges, or green onions.

Romesco Sauce



For the Sauce

  • 2 large Red Bell Peppers, roasted

  • 1/2 cup Hazelnuts, toasted

  • 2 cloves Garlic, peeled and trimmed

  • ½ cup Tomatoes, fire roasted, diced

  • ½ Tbsp Chili Powder

  • 1 Tbsp Smoked Paprika

  • 2 Tbsp Red Wine Vinegar

  • ¾ cup Olive Oil

  • To Taste Salt & Pepper


Char whole pepper on all sides. Remove from heat, place in mixing bowl, and cover with plastic wrap, try to avoid that the plastic touches the hot peppers. Let cool enough to handle about 10m. Remove charred skin and seeds.

Place peppers and remaining ingredients into food processor. Puree until smooth. Strain mixture through fine strainer while pushing sauce through with a rubber spatula. Season with salt and pepper.


  • Chef's knife

  • Mixing Bowl

  • Plastic Wrap

  • Tongs

  • Food Processor

  • Rubber Spatula, optional