Ingredients:

• • • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

    • 1/4 cup olive oil

    • 3 tbsp soy sauce

    • 2 tbsp honey

    • 2 tbsp lemon juice

    • 3 cloves garlic, minced

    • 1 tsp smoked paprika

    • 1 tsp dried oregano

    • Salt and pepper to taste

    • 1 large red bell pepper, cut into 1-inch pieces

    • 1 large yellow bell pepper, cut into 1-inch pieces

    • 1 large red onion, cut into 1-inch pieces

    • Wooden or metal skewers

Procedure

1. 1. Prepare the Marinade. In a large bowl, mix together the olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper.

   2. Marinate the Chicken. Add the chicken cubes to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

   3. Prepare the Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and red onion pieces onto the skewers, alternating between each ingredient.

   4. Preheat the Grill. Preheat your grill to medium-high heat.

   5. Grill the Skewers. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.

   6. Serve. Remove the skewers from the grill and let them rest for a few minutes before serving. Serve with a side of your favorite BBQ sauce, some watermelon, or grilled corn on the cob.

Ingredients:

• • • 5 ears jersey bi-color corn, cleaned

    • 5 assorted Eckerton Farms Heirloom Tomatoes (or your local heirloom tomatoes)

    • 2 shallots, finely minced

    • 1 clove garlic, microplaned

    • 2 oranges, segmented

    • 1 cup torn fresh basil

    • 1/4 cup torn fresh mint

    • Olive Oil

    • Sherry Vinegar

    • 1/2 loaf leftover bread or baguette (cornbread also works well)

Procedure

1. Season corn with salt & pepper. Drizzle with olive oil and then grill. After they get a nice char, cut the kernels from the cobs on a cutting board and set aside.
2. Take your bread and slice in to 1″ slices. Drizzle with olive oil, and season with salt and pepper then grill. Let cool. Cut in to 1″ x 1″ Cubes and set aside.
3. Wash the tomatoes and cut them in to 1 inch pieces. I like to cut them in to different sizes and shapes for a more rustic look.
4. Remove the skin from the oranges with a knife by cutting the top and bottom of the orange slightly so you have a flat surface to work on. Then take the segments out 1 by 1 making sure not to get any of the white bitter membrane in there.
5. To prepare the dressing: in a mixing bowl, add the shallots, garlic, 1 cup orange juice, 3 tbsp sherry vinegar, 1 cup olive oil, the torn basil, and torn mint and whisk together.
6. In a large bowl, add tomatoes, grilled corn, oranges, season with salt and pepper then add in the dressing.
7. Lastly, fold in the croutons, then the salad is ready to enjoy.

Ingredients:

• • • 800 grams chicken (preferably skinless, bone-in pieces)

    • 150 grams plain yogurt (preferably Greek yogurt)

    • 1 tablespoon lemon juice

    • 2 tablespoons tandoori masala powder

    • 1 tablespoon ginger garlic paste

    • 1 teaspoon ground cumin

    • 1 teaspoon ground coriander

    • 1 teaspoon paprika or Kashmiri red chili powder (adjust to taste)

    • 1/2 teaspoon turmeric powder

    • 1/2 teaspoon garam masala powder

    • 1/4 teaspoon black pepper

    • Salt to taste

    • 2 tablespoons vegetable oil

    • Fresh coriander leaves (cilantro) and lemon wedges for garnish

       

Procedure

Marinating the Chicken:

Wash and pat dry the chicken pieces.

In a large bowl, combine yogurt, lemon juice, tandoori masala powder, ginger garlic paste, ground cumin, ground coriander, paprika or red chili powder, turmeric powder, garam masala powder, black pepper, and salt. Mix well to form a smooth marinade.

Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best flavor.

Cooking:

Preheat your oven to 200°C (400°F). If using a grill, preheat it to medium-high heat.

Line a baking tray with aluminum foil and grease it lightly with oil. Arrange the marinated chicken pieces on the tray, leaving space between them. Drizzle the vegetable oil evenly over the chicken pieces.

Baking:

We will be baking in our ovens as everyone doesn’t have a tandoor at their home, modifying for our urban lives.

Place the tray in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges. You can also grill the chicken over medium-high heat, turning occasionally, until fully cooked and nicely charred.

Serving:

Once fully cooked, remove the chicken from the oven or grill. Garnish with fresh coriander leaves (cilantro) and lemon wedges. Serve hot with naan bread, rice, or salad.

Arepa Ingredients:

• 4 arepas grilled
• 4 Colombian chorizos grilled sliced
• 5 oz Colombian Style Fresh Cheese crumbled

Chimichurri Sauce Ingredients:

• 1 garlic clove peeled
• 1 cup fresh parsley
• ¼ cup fresh cilantro
• 2 tablespoons chopped
• green onions
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• ¼ teaspoon red pepper flakes
• Salt and pepper to your taste

Procedure

1. To prepare chimichurri sauce: Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container. You can cut them by hand if you prefer.
2. To assemble arepas: Place the arepas on a serving plate, top with crumbled cheese and cooked chorizo. Drizzle chimichurri sauce on top of the chorizo and serve immediately.

Cocktail Ingredients:

• • • 2 oz Tequila

    • 3 oz Pinot Grigio

    • 3 oz Pineapple Juice

Procedure

1. Fill a tall glass with ice. Combine all ingredients in the glass and stir until combined. Garnish with a pineapple slice or citrus slice of your choosing.

Pulled Pork Ingredients:

• One pork shoulder
• 4 onions
• 3 garlic cloves, crushed
• 3 tablespoons smoked paprika
• 2 tablespoons brown sugar
• Fresh thyme
• Salt and pepper
• Olive oil

Pickled Jalapeño Mayo Ingredients:

• 300g plain mayonnaise

• 4 tablespoons chopped pickled jalapeños

• 1 tablespoon honey

• 1 tablespoon wholegrain mustard

• Salt and pepper

Procedure

1. Take a mixing bowl and add your crushed garlic alongside the paprika, brown sugar, salt and pepper. Mix this until well combined and then slowly add olive soil to the mixture until it becomes a paste. Add the fresh thyme but make sure to keep the thyme stalks.
2. Pour your marinade onto the pork and massage it into the skin. Drizzle some olive oil on top of the pork in order to keep it moist. The longer you let it marinade the better it will taste. Ideally, place in the fridge two to three days prior to cooking for the ideal pulled pork.
3. Once the pork has been marinated and you are ready to serve, preheat the oven to 140C/284F.
4. Cut the onions into quarters and let them sit at the bottom of the pan. Add the thyme stalks on top of the onions and then place the pork shoulder on top.
5. The slower you cook the pork, the juicer and more tender it will be. Place your pork shoulder in the oven and cook for around five and a half to six hours, until the pork is falling off the bone.
6. Once the pork has been cooked, remove it from the tray, cover it in tinfoil and let it rest for half an hour.
7. You will be able to easily remove the pork from the bone using a fork. Place in a bowl and your deliciously tender pulled pork is ready.

To make the Pickled Jalapeño Mayo:

1. Simply add several tablespoons of mayonnaise to a small bowl. Then add honey, the chopped pickled jalapeño and wholegrain mustard along with some salt and pepper. Stir together and serve with your pulled pork.