Appetizers and Side Dish Recipes 

1. Tanguy BBQ Pork Short Ribs – Chinese style 

Serves 6-8 

Ingredients 

• 4 pounds pork spareribs Marinade ingredients 
• 3 tablespoons light Soy sauce 
• 3 tablespoons dark soy sauce ^cup hoisin sauce 
• 1 tablespoon ketchup 
• 1 tablespoon rice vinegar 
• 2 teaspoons brown Sugar 
• ⅓ teaspoon Chinese five-spices 
• 2 garlic cloves, finely chopped 
• ¼ cup honey 
• ½ cup boiling water 

Preparation 

1. Prepare the ribs by removing the membrane with a paring knife. Cut each rib individually. Set aside 
2. Mix together soya sauce, hoisin sauce, vinegar, ketchup, chopped garlic, and brown sugar. 
3. Use this mixture to marinate the spare ribs and refrigerate it overnight. 
4. Next day, pre-heat the oven to 350°F/177°C. 5. Mix honey with boiling water. 
5. Take a shallow roasting pan and add half an inch of water to it. 
6. Place this pan at the bottom of the oven. 
7. Now place the marinated rib directly on a rack above the water. 
8. Let the pork cook for 50 to 60 minutes 
9. During the roasting process, brush the ribs with the honey water a few times. 
10. Remove from the oven and let it cool before serving.

2. Beans and Rice from Freezer to Table 

Serves 6 

Ingredients 

• 2 cups of dried black beans, rinsed 
• 1 onion 
• 2 tablespoons of olive oil 
• 2 bay leaves 
• 5 garlic cloves 
• 1 bell pepper 
• 5 cups of water 
• 1 3/4 cups of diced tomatoes (1- 14.5oz can) 
• 1 teaspoon of salt 
• 4 teaspoons of cumin, ground 
• 2 teaspoons of jalapeno chilies, diced 
• 3 cups of cooked rice 

Preparation 

To Prepare for Freezing 

• Put the black beans, and put into a bowl. 
• Wash, peel, and chop the onions. 
• Wash, seed, and chop the peppers. Add to the black beans. 
• Mince the garlic, and stir into the black bean mixture. 
• Add the diced tomatoes. 
• Whisk in the salt and cumin. 
• Add the olive oil. 
• Dice the jalapeno chilies, and stir into the beans. Mix well. 
• Pour into a freezer bag. 
• Seal and label the bag with the date you prepped the meal as well as the cooking time and heat setting. 
• Freeze. 

To Slow Cook 

1. To cook, take out of freezer. 
2. Place in a slow cooker, and set the temperature to high. 
3. Add the 5 cups of water. 
4. Stir in the bay leaves 
5. Cook for o too hours or until the beans are soft. 
6. When it is close to being done, cook the rice according to the package.

3. Bulletproof Cauliflower Rice 

Serves 4 

Ingredients 

• ½ cup white rice 
• ½ medium cauliflower 
• 4 tablespoons grass-fed ghee 
• 1 teaspoon salt 
• 2 cups hot water 

Preparation 

1. Grate cauliflower so you have small rice-like granules. You can also put a food processor for this step. 
2. Heat ghee in skillet over medium heat. Add rice and saute for 30 seconds. 
3. Add cauliflower, salt, water and bring to a boil. 
4. Reduce heat to low and cook for 20 minutes. 
5. Turn off heat and leave covered for another 20 minutes.

4. Greek Vegetable Kebabs 

Serves 6 

Ingredients 

• 8 oz. Halloumi cheese or any grilling cheese 
• 1 yellow bell pepper 
• 1 zucchini 
• 6 cherry tomatoes 
• 1 small bunch fresh mint 
• 1 teaspoon dried oregano 
• 3 tablespoons olive oil 
• 2 tablespoons balsamic vinegar 
• Pepper and salt, to taste 

Preparation 

1. Slice cheese into 1 inch cubes. Continue by cutting the bell pepper and zucchini into similar sized cubes. Dice the mint. 
2. Toss cheese, vegetables, mint, oregano, balsamic vinegar, and olive oil together in a mixing bowl. Add salt and pepper to taste, and cover with plastic wrap. Let it rest for 15-20 minutes. 
3. Evenly distribute all items onto each skewer, finishing with a cherry tomato. Place onto grill, and cook for 5-6 minutes before turning. Cook until cheese is golden brown. 
4. Serve as a side dish.

5. Dragon Egg Roll 

Serves 12 pieces 

Ingredients 

• 12 large egg roll wraps 
• ½ to 1 pound ground chicken 
• 2 teaspoons freshly grated ginger 
• ½ or 1 hot peppers such as small
• Chinese Chi-Chien hot peppers or 
• Thai hot peppers, minced finely 
• 2 garlic cloves, minced 
• 1 teaspoon sugar 
• 1 teaspoon salt 
• 1 teaspoon sesame oil 
• ¼ cup soya sauce 16-ounce bag shredded cabbage
• 1 carrot, shredded 
• 4 green onions, finely chopped 
• 1 egg, beaten with 1 tablespoon of water 
• Oil (for frying) 

Preparation 

1. In a wok, set to medium-high heat, stir-fry the ground chicken with ginger, hot peppers and garlic. 2. Follow with sugar, salt, sesame oil, and soya sauce. 
2. Add the vegetables in. Stir-fry for 1-2 minutes more and remove from heat. 
3. Let the mixture cool. 
4. Set the wrappers on a flat surface. Fill each one of them using 2-3 tablespoons of the mixture. 
5. Roll/fold the egg rolls and seal using the beaten egg. Place the prepared eggrolls in a plate and refrigerate covered with a plastic wrap until ready to fry. 
6. Heat the oil in a frying pan to 350°F. 
7. Fry each of the eggrolls for 1 to 2 minutes on each side until golden brown. 
8. Let rest on paper towel to absorb excess fat,

6. Crab Cakes 

Ingredients: 

• ½ cup mayonnaise 
• 1 large egg, lightly beaten 
• 1 tablespoon Dion mustard 
• 1 tablespoon Worcestershire sauce 
• ½ tablespoon hot sauce 
• 1 pound fresh lump crabmeat, drained 
• 1 cup crushed saltines (20 crackers) 
• 1 quart vegetable oil 
• Tartar sauce (to serve) 

Preparation: 

1. Put a baking paper with waxed paper. 
2. In a mixing bowl, stir the mayonnaise, egg, mustard, Worcestershire sauce and hot sauce together. 
3. Fold in the crabmeat and the saltines, and allow the mixture to rest for 5 minutes. 
4. Shape the mixture into 8 patties, and place them on the baking sheet, cover, and chill for an hour. 
5. Heat a few tablespoons of oil in a frying pan, and fry the crab cakes over medium heat for 3 to 4 minutes on each side until golden. 
6. Place the fried patties on paper towels to allow the oil to drain. 
7. Serve the crab cakes while they are still hot along with tartar sauce, if desired.

7. Oregano Spelt Biscuit 

Serves: 6 

Ingredients: 

• 2 cups spelt flour 
• 4 tablespoons coconut oil 
• 1 tablespoon baking powder 
• ¾ cup almond milk 
• ¾ teaspoon oregano 
• ¾ teaspoon salt 

Preparation: 

1. Preheat oven to 425°F and line a baking tray with parchment. 
2. Sift spelt, baking powder and salt in a bowl. 
3. Add oregano, and mix in coconut oil so mixture is crumbly. 
4. Slowly add milk, and mix. 
5. Using hands remove dough from bowl onto a flat surface. 
6. Knead dough and roll out to ¾” thickness. 
7. Place biscuits on tray and bake for 15 minutes.

8. Cheesy Cauliflower Pure 

Serves: 4 

Ingredients: 

• 1 small head cauliflower 
• 1 cup cheddar cheese 
• ½ cup half-and-half cream 
• ½ teaspoon nutmeg 
• ½ teaspoon white pepper 
• 1 teaspoon salt 
• Extra virgin olive oil 

Preparation: 

1. Coat slow cooker with extra virgin olive oil. 
2. Chop cauliflower into small florets, and place in slow cooker, add salt, black pepper, nutmeg, cream, and cheddar cheese. Mix. 
3. Cook on medium for 4 hours. 
4. Using hand immersion blender, mix until smooth.

9. Texas Deviled Eggs 

Serves: 24 

eggs Ingredients: 

• 12 eggs, hard-boiled 
• 1/4 cup mayonnaise 
• 1 tablespoon pickle relish 
• 1 tablespoon yellow mustard 
• 1 tablespoon hot sauce (I like to use Sriracha sauce) 1-2 teaspoons Worcestershire sauce 
• Salt and freshly ground pepper 

For Garnish 

• 2 tablespoons chives, very finely minced 
• 2 tablespoons red bell pepper, very finely minced Paprika 

Preparation: 

1. While eggs are boiling, prepare garnish. Dice chives and red pepper very finely and keep each separate. Peel shell off of the cooled eggs. Slice eggs in half and remove yolks. 
2. Combine yolks in mixing bowl with mayonnaise, relish, mustard, Sriracha sauce and Worcestershire sauce. Add salt and pepper to taste. 
3. Fill each of the sliced eggs with about a tablespoon of the yolk mixture until all is used. Garnish each egg with a sprinkle of red bell pepper, chives and paprika. 
4. Chill until serving time.

10. Prosciutto Ricotta Points 

Serves: 12 

Ingredients: 

• 12 slices Vollkornbrot, or other small, dark sandwich bread, cut in half diagonally 
• 1 tablespoon olive oil 
• 1 teaspoon black pepper 
• 1 cup fresh ricotta cheese 
• 1 tablespoon honey (additional for garnish, if desired) 
• 1 tablespoon fresh basil, chopped 
• 24 slices prosciutto 
• 8 fresh fig, sliced (total of 36 slices) Arugula for garnish 

Preparation: 

1. Preheat the oven to 350°F/177°C. 
2. Place the bread triangles on a baking sheet and brush lightly with olive oil. Season with black pepper. 3. Place the bread in the oven and toast for 10 minutes. Remove and allow to cool. 
3. In a bowl, combine the ricotta cheese with honey and basil. Spread the mixture evenly on each toast point. 
4. Wrap 3 slices of fig loosely with a piece of prosciutto and place on top of the toast. 
5. Drizzle with additional honey, if desired, before serving. Garnish with arugula.

11. Cauliflower Flecked with Basil and Pine Nut 

Serves: 4 

Ingredients: 

• ½ medium cauliflower 
• ½ cup medium purple cauliflower 
• ¼ cup pine nuts 
• ¼ cup basil 
• ½ lemon, juiced 
• 1 tsp black pepper 
• 1 tsp salt Extra virgin olive oil 

Preparation: 

1. Slice cauliflower into small florets and salt. 
2. Heat extra virgin olive oil, add cauliflower, and sauté for 5 minutes. 
3. Add pine nuts, black pepper, continue to sauté for another minute. 
4. Remove from heat, drizzle with lemon juice, sprinkle with basil, mix, and serve.

12. Moules Marinières (Mussels with White Wine) 

Serves: 6 

Ingredients: 

• 2 pounds mussels, washed, with beards removed 
• ¼ cup butter 
• 4 cloves garlic, crushed and minced 
• ½ cup dry white wine 
• 2 teaspoons sherry vinegar 
• ¼ cup fresh parsley, chopped 
• 1 tablespoon fresh thyme, chopped 
• 1 teaspoon cornstarch 
• ½ teaspoon salt 
• 1 teaspoon coarse ground black pepper 

Preparation: 

1. Heat the butter in a deep skillet over medium heat. 2. Once the butter has melted, add the garlic and sauté until for 2 minutes. 
2. Add the white wine, sherry vinegar, parsley, and thyme. Stir lightly until mixed. 
3. Add the mussels to the skillet and increase the heat to medium-high. Bring the liquid to a boil and cook until the mussel shells open, approximately 5 minutes. 
4. Remove the opened mussels and place them on a serving platter. Discard any mussels that have not opened. 
5. Place the cornstarch in a small cup and add a bit of the cooking liquid. Whisk until a thin paste forms. Add the cornstarch paste to the cooking liquid and whisk gently. 
6. Cook, while stirring, until the sauce thickens just slightly. 
7.  Put season the sauce with salt and red pepper. 
8. Put the sauce over the bowls and serve immediately.