Jose Charles’ Post

For just $10 cost, I've prepared a delicious Cheesy Pastina Soup with bacon that yields four hearty bowls. Known in Italy as "Italian Penicillin," this soup not only tastes fantastic but is also easy on the wallet. If you're curious about how it tastes, come by Gault's Deli this Saturday. I’ll be cooking a fresh pot at 11 am, and it’ll only take me 15 minutes—you can even have a free taste! "Pastina" means "little dough" in Italian, and it usually comes in shapes like tiny stars. You could also use acini de pepe pasta, which are tiny little balls of pasta. Orzo is also a great choice. If you don't have any of these, just grab a tea towel, roll it up with spaghetti in the middle, and give it a good bash on the edge of your kitchen bench to break it into small pieces. Gault's Deli Pastina Soup Serves 4 Ingredients: 1 cup pastina pasta 4 cups chicken or vegetable stock 4 rashers rindless streaky bacon, diced 1 medium onion, diced 2 cloves garlic, minced 1 carrot, diced 1 celery stalk, finely diced 1/2 cup grated Parmesan, plus extra for garnish 1 silverbeet leaf, sliced into strips (optional extra) Parmesan rind (optional) Salt and freshly cracked black pepper, to taste Extra virgin olive oil, for drizzling Chilli oil (optional, for a kick) Fresh herbs (whatever you can find), for garnish Instructions In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, garlic, bacon, carrot, and celery. Sauté for about 7 minutes, or until the onions have softened and are translucent. Pour in the chicken or vegetable stock. If you have a Parmesan rind, add it to the pot. Bring the mixture to a boil. Add the pastina pasta to the boiling broth. Cook according to the packet's instructions, typically about 7 minutes. Once the pastina is cooked, remove the Parmesan rind from the pot. Stir in the 1/2 cup of grated Parmesan. Add the sliced silverbeet and let it simmer for another minute, just until the silverbeet is wilted but still vibrant. Taste the soup and adjust the seasoning with salt and freshly cracked black pepper. Ladle the soup into bowls or mugs. Finish each serving with an additional sprinkle of Parmesan, a drizzle of extra virgin olive oil, and, if you like a bit of spice, a few drops of chilli oil. Garnish with fresh herbs for an extra touch of flavour and colour.

SAUCES PART TWO Hollandaise and mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with melted butter, egg yolks and lemon juice, salt and white pepper usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, roasted meats, fish and egg dishes. Mayonnaise is a thick, creamy dressing that's an emulsion of olive oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It can be used as the base for Tartar Sauce, Aïoli, and Remoulade. Vinaigrette is a sauce made of a simple blend of olive oil, vinegar, salt and pepper. Proportions of vinegar and olive oil can be changed to suit individual preferences. Variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes. Bordelaise is a sauce consisting of stock thickened with roux and flavoured typically with red wine and shallots Velouté is a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour Béchamel, a rich white sauce, created by, and thus named after, Louis de Béchamel, a French courtier who served in the court of Louis XIV. Bechamel is one of the 5 "mother sauces" from the French cuisine. It's essentially a white sauce and starts by making a roux. The whole process is similar to making white gravy. By warming the milk before adding it to the roux, your mixture will come together more easily. Soubise is used as a garnish or white sauce containing onions or onion purée. This flavourful sauce is named after the 18th-century French nobleman Charles de Rohan, Prince de Soubise. Hollandaise is a rich sauce made of melted butter, egg yolks, and lemon juice or vinegar plus salt and white pepper. Béarnaise is a derivation of Hollandaise with the addition of meat extarct. a sauce of egg yolks and butter flavoured with shallots, wine, vinegar, and seasonings Mousseline is another Hollandaise-based sauce to which whipped cream or beaten egg whites have been added Marinade is savoury acidic liquid used to tenderize meat, fish, or a vegetable. It is never used as a sauce, and should be discarded after using it once. PART TWO

Here is a recipe for Crayfish mac'n'cheese. A mac'n'cheese like you have never tasted before. Serves 4-6 Approximately 500g cooked wild Kennet crayfish meat (tail and claw), reserve the shells A little olive oil 1 red onion finely chopped Pinch of cayenne pepper 1 tbsp. tomato purée 1l milk 400g macaroni (or your choice of pasta shape) 50g butter 150ml white wine 50g plain flour 1 tsp. Dijon mustard 300g mature cheddar, grated (or a mix of any cheeses you like). Reserve enough to sprinkle on top For the garlic breadcrumbs 2 cloves of garlic, finely chopped 2 tbsp. olive oil 50g breadcrumbs Zest of a lemon Bash all the pieces of shell with the rolling pin to break them up a bit. Heat oil in large frying pan over high heat, add onion and large pinch of salt and cook for five minutes until softened and well coloured, then add the crayfish shells and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, turn the heat down to medium and add the milk. Stir well and when just coming to simmer remove from heat and set aside for 30 minutes to infuse. Meanwhile, mix the garlic, olive oil, breadcrumbs and lemon zest together with some seasoning, to make the topping. Strain the infused milk into a jug and discard the shells. Heat oven to 180*C. Boil the macaroni in salted water until it has a slight bite (around two minutes less than packet instructions), drain and set aside. Melt the butter in a large frying pan over a medium heat until foaming, add the wine and cook for 5 minutes until the wine has reduced by half, whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed. Add the mustard and grated cheese. Stir well until the cheese has melted, then season to taste. Finally, stir in the crayfish meat and the cooked macaroni, making sure everything is coated in sauce. Tip into an ovenproof baking dish (or 4-6 small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs. Bake for approximately 20 minutes until golden and bubbling. Serve with a simple green salad.

This recipe was inspired by Shirazi Salad, a popular side dish in Persian cuisine. Shirazi Salad is one of my favorite Persian dishes, so I was excited to try making my own version that included chickpeas. The earthy flavor of the chickpeas alongside the fresh vegetables and the savory dressing makes for the perfect light and fresh spring or summer dish! ☀️ Chickpea Salad with Roasted Garlic Basil Dressing Ingredients: For the Salad: 2 cups chickpeas, rinsed, soaked, and drained 1.5 lbs cucumbers, small dice 1 lb tomatoes, seeded, small dice 1 oz yellow onion, finely chopped For the Dressing: 3 garlic cloves, roasted, roughly chopped 1/2 cup fresh basil, roughly chopped 1/2 bunch parsley, roughly chopped 1/2 tbsp nutritional yeast 1/8 tsp lemon zest 1/8 tsp balsamic vinegar 6 fl oz olive oil 2 fl oz lemon juice Salt to taste Black pepper to taste Procedure: 1. Preheat the oven to 400 degrees F. Remove the outer papery skins from 2-3 small heads of garlic, then cut about 1/4 of the end to expose the garlic cloves. Place the garlic onto a small sheet pan lined with foil. Drizzle with a small amount of olive oil, making sure to evenly coat the garlic. Wrap the garlic in the foil and roast 15 minutes. The garlic should be golden and fragrant. 2. In a pressure cooker, combine the soaked chickpeas with enough water to cover them by 1 inch. Pressure cook on high for 20 minutes. Then, you can either release the pressure immediately, or allow it to naturally release while you assemble the rest of the ingredients. 3. While the chickpeas cook, and the garlic roasts, in a large mixing bowl, combine the cucumbers, tomatoes, and onion. After releasing the pressure, drain the chickpeas completely, then add to the salad mixture. Stir well to combine. 4. Blend all the dressing ingredients in a blender. Mix well into the salad. Adjust seasonings as needed. #healthygutkitchen #crohns #ibd #crohnsdisease #crohnswarrior #crohnsawareness #vegan #plantbased #wfpb #glutenfree #poweredbyplants #whatveganseat #shirazi #salad #persian #chickpeas #foodismedicine #guthealing #eatwell #nomeatnoproblem #protein #veganfood

Pork Loin with Smoky Honey-Butter Sauce. There are three layers of flavor here: a smoky dry rub that permeates the pork as it roasts, a honey-laced glaze of garlic and soy for basting, and thickened pan juices for serving. So much complexity, but the process couldn't be easier. Made with pantry staples and ready in about an hour!  https://lnkd.in/gdrKDrV Serves 6 to 8 INGREDIENTS 31/2-4 pound pork loin roast, trimmed of skin and fat 2 tablespoons olive oil, divided For the rub: 2 teaspoons smoked paprika (or sweet/mild paprika for a non-smoky version) 2 teaspoons coarse or kosher salt 1 teaspoon garlic powder  1 teaspoon onion powder 1/2 teaspoon ground black pepper For the sauce:  4 tablespoons unsalted butter 2 cloves garlic, minced 1/4 cup honey 2 tablespoons soy sauce or liquid aminos  1 teaspoon cider vinegar 1 cup chicken or beef broth, or water 2 teaspoons cornstarch INSTRUCTIONS Preheat the oven to 350 degrees.  Pat the pork dry with a paper towel. Combine 1 tablespoon of oil with the rub ingredients. Rub the mixture all over the pork. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the pork to the hot pan and cook until seared and golden brown on all sides. Transfer the pork to a roasting pan.  To make the sauce, melt the  butter in the same pan over medium heat, scraping up any browned bits from the bottom of the pan. Add the garlic and cook for 30 seconds. Add the honey, soy sauce, and vinegar and simmer for 1 minute.  Brush about 1/3 of the sauce all over the pork. Pour the broth (or water) in the bottom of the pan.  Cover with foil and roast for 20 minutes. Uncover, brush the  pork with half of the reserved sauce and continue roasting, uncovered, for 15 minutes. Brush with the remaining sauce and roast for 5 to 15 more minutes, until a meat thermometer inserted into the thickest part registers 145 degrees (if the pan seems dry during cooking, add little water to the bottom).  Transfer the pork to a cutting board, tent loosely with foil, and let rest for 3 to 5 minutes (while you make the sauce with the pan juices). Transfer the roasting pan juices (you should have about 1 cup; if not, add water to equal 1 cup) to a saucepan and set the pan over medium heat. Bring to a simmer.  Dissolve the cornstarch in 2 tablespoons of water and add to the pan. Simmer for 2 to 3 minutes, until the sauce thickens.  Slice the pork crosswise and drizzle with the sauce. 

Jerry’s Smoked Salmon Recipe – Part 2 Welcome to Part 2 of Jerry’s famous smoked salmon recipe! If you’ve made it this far, you’ve already picked up some of the essential tips and tricks. In this part, we’ll dive into the finishing touches and share a few more secrets for getting that perfect flavor and texture. We’re still a little “unprepared” for the spotlight, but Jerry’s passion for this recipe definitely makes up for it! As we kick off the New Year, we hope this recipe adds some flavor and fun to your kitchen. Enjoy the rest of the video, and don’t forget to let us know how your own smoked salmon turns out! Ingredients: • 12 lbs of salmon fillets (with skin on) • 2 cups soy sauce • 1 cup dry white wine • 1 cup water or fruit juice • ½ cup molasses • 1 tablespoon Tabasco sauce • Several whole habanero peppers (optional but recommended) • ⅓ cup sugar • ⅓ cup brown sugar • ⅓ cup deionized salt • 1 teaspoon pepper • 1 teaspoon garlic powder (granulated) or several cloves of fresh garlic • 1 teaspoon onion powder (granulated) • 1 teaspoon liquid smoke • 1 bag wood chips (Hickory with Alder or a fruit wood) Instructions: Step 1: Prepare the Brine 1. In a large container, mix all the brine ingredients: o Soy sauce, dry white wine, water/fruit juice, molasses, Tabasco, sugar, brown sugar, deionized salt, pepper, garlic powder, onion powder, liquid smoke, and habanero peppers (optional). 2. Stir until all the sugar and salt dissolve completely. Step 2: Brine the Salmon 1. Place the salmon fillets (skin-on) into the container, ensuring the fish is fully submerged in the brine. Use a food-safe, large container with a lid. 2. Cover the container and refrigerate the salmon in the brine for at least 24 hours. Step 3: Dry the Salmon 1. After 8 to 12 hours, remove the salmon fillets from the brine. 2. Place the fillets on racks to dry, allowing any excess brine to drip off. 3. Refrigerate the salmon on the racks for another 8 to 12 hours to form a shiny, tacky surface (pellicle). This step is essential for proper smoking. Step 4: Prepare the Smoker 1. Bring your smoker up to 160°F. Use hickory, alder, or fruitwood chips for flavor. 2. Place the salmon fillets skin-side down on metal racks in the smoker. Step 5: Smoke the Salmon 1. Smoke the salmon for 6 to 8 hours, keeping the temperature consistent. Avoid opening the smoker during this time, as it will disrupt the temperature and airflow. 2. The salmon is done when it has a shiny, dark skin and is firm to the touch. Step 6: Store the Salmon 1. Once cooled, the smoked salmon can be refrigerated for up to two weeks or frozen for about one month. Vacuum-sealing can extend its shelf life. Jerry Sitek Human Balance and Stability Systems www.standritepro.com

Healthy Recipe, Hot Haitian Shrimp Ti-Malice is a character in Haitian folklore who tries to make a sauce hot enough to scare off a greedy uninvited visitor. But the plan backfires when the visitor deems the sauce delicious and tells everyone. This is how “Sos Ti Malice,” a Haitian condiment, got its name. Lesley Enston prefers it as a sauce for seafood, and shows howin “Belly Full: Exploring Caribbean Cuisine Through 11 Fundamental Ingredients.” This slight adaptation allows more leeway for reducing the heat level of the fiery Scotch bonnet pepper the traditional recipe calls for. If you can’t find them, habaneros are a close substitute; a few shots of hot sauce would also work. This dish’s complex flavors are reminiscent of a lighter, brighter Creole gumbo, with only a few tablespoons of added fat.Serves 4-6. – Susan Puckett Sauce: • 1 tablespoon extra-virgin olive oil • ½ cup diced yellow onion • 2 tablespoons diced shallots • 1 tablespoon minced garlic • ½ cup diced green bell pepper • ¼ cup diced red bell pepper • ½ to 2 Scotch bonnet or habanero peppers, minced (seeds and ribs removed for less heat) • 2 tablespoons tomato paste • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried) • 2 tablespoons apple cider vinegar • 2 tablespoons fresh lime juice • 1 cup water • ½ teaspoon kosher salt • Freshly ground black pepper Shrimp: • 1 pound peeled medium to large shrimp • 2 tablespoons fresh lime juice • ½ teaspoon kosher salt • Freshly ground black pepper • 1 tablespoon extra-virgin olive oil • 1 tablespoon butter • White rice for serving 1. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion, shallots, and garlic and sauté until they begin to soften, 3 or 4 minutes. 2. Add the green and red bell peppers, Scotch bonnet, tomato paste, and thyme, and cook for 3 minutes, until the tomato paste is dark and fragrant. 3. Add the vinegar, lime juice, water, salt, and several grindings of black pepper. Reduce the heat to low and let simmer for 15 minutes, until the mixture has thickened and the flavors have melded. For the rest of the recipe click here https://lnkd.in/eVzDcdkX

Pot Roast Sliders. Tender pot roast, perfectly seasoned, and slow-roasted until each shred melts in your mouth. Pot roast sliders just became real. And the oven does all the work!  https://lnkd.in/gp-Vn_2 Serves 6 INGREDIENTS 2 tablespoons olive oil, divided  3 pounds beef chuck roast cut into 2-inch chunks (see note above) Salt and ground black pepper 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon chili powder 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil Salt and ground black pepper 1-2 cups beef stock or beef broth 1/2 cup ketchup 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce  Slider rolls or hamburger buns INSTRUCTIONS Preheat the oven to 300 degrees.  Heat 1 tablespoon of the oil in a large ovenproof stock pot or Dutch oven over medium-high heat. Add the beef and cook until the meat is browned on all sides, turning occasionally (let the beef get nice and browned on one side before turning with tongs). Season the beef with salt and pepper. Transfer the beef to a plate and set aside.  Heat the remaining oil in the same pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, until the vegetables soften, stirring frequently. Return the beef to the pot with any accumulated juices from the plate. Add the chili powder, oregano and basil and stir to coat. Add the 1 cup of the broth, ketchup, Dijon mustard, and Worcestershire sauce and bring to a simmer, scraping up the brown bits from the bottom of the pan. At this point, you want the beef just barely covered with liquid, with some pieces poking out above the liquid - this is because the beef will shrink as it cooks. If you need to add more broth, do it at this point so you have "mostly submerged" meat.  Cover the pot and transfer it to the oven. Roast for 3 to 3 1/2 hours, until the beef is very tender and shreddable, stirring every hour.  Stir until the beef shreds/falls apart into the sauce.  If the sauce seems too thin, transfer the pot to the stove and simmer over medium-high heat until the sauce reduces and thickens. Season to taste with salt and pepper. Serve the mixture on the rolls/buns.

Cranberry Dijon Pork Loin Roast 🍖✨ This Cranberry Dijon Pork Loin Roast is a flavorful and festive dish that combines savory pork with a sweet and tangy sauce. It’s perfect for holiday gatherings or family dinners! Ingredients: For the Pork: 3 to 4 lbs pork loin roast Salt and pepper, to taste 2 tablespoons olive oil 2 teaspoons dried thyme 1 teaspoon garlic powder For the Cranberry Dijon Sauce: 1 cup cranberry sauce (homemade or canned) 1/4 cup Dijon mustard 1/4 cup chicken broth (or apple cider) 1 tablespoon brown sugar (optional) 1 tablespoon apple cider vinegar Fresh rosemary or thyme, for garnish (optional) Instructions: 1️⃣ Preheat the Oven: Preheat your oven to 350°F (175°C). 2️⃣ Prepare the Pork Loin: Pat the pork loin roast dry with paper towels. Season generously with salt, pepper, thyme, and garlic powder. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. 3️⃣ Make the Cranberry Dijon Sauce: In a bowl, combine the cranberry sauce, Dijon mustard, chicken broth, brown sugar (if using), and apple cider vinegar. Mix well. 4️⃣ Roast the Pork: Once the pork is browned, pour the cranberry Dijon sauce over the pork in the skillet. Transfer the skillet to the preheated oven and roast for about 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C). Baste the pork with the sauce halfway through the cooking time. 5️⃣ Rest and Serve: Remove the pork from the oven and let it rest for 10-15 minutes before slicing. Serve the sliced pork with the cranberry Dijon sauce drizzled over the top. Garnish with fresh herbs if desired. Tips: Pair this roast with sides like roasted vegetables, mashed potatoes, or a fresh salad. Leftovers can be used for sandwiches or salads! ⏰ Prep Time: 15 minutes | Cook Time: 1 to 1.5 hours | Total Time: 1 hour 15 minutes to 1 hour 45 minutes Servings: 6-8 #Chef #catering #caterer #Thanksgiving #Christmas #food

Chicken Teriyaki Beef? Oh, yes! Imagine the juicy, succulent flavors of chicken-style seasoning married to the hearty goodness of beef. This fusion dish combines the sweet-savory zing of teriyaki sauce with the umami punch of tender beef, creating a dish that’ll leave your taste buds wondering, “Why didn’t anyone think of this sooner?” Perfect for weeknight dinners or impressing guests, it’s the best of both worlds with a quirky twist. Get ready to wow your palate and your dinner table! Recipe: Chicken Teriyaki Beef Ingredients • 1 lb beef sirloin, thinly sliced • 1 tbsp chicken seasoning or bouillon powder • 1/4 cup soy sauce • 2 tbsp mirin • 2 tbsp sake (optional; substitute with water or broth) • 2 tbsp brown sugar • 1 garlic clove, minced • 1 tsp ginger, minced • 1 tbsp cornstarch • 2 tbsp water (for cornstarch slurry) • 2 tbsp sesame oil • 1 green onion, finely chopped (for garnish) • 1 tbsp sesame seeds (for garnish) Instructions 1. Prepare the Beef: In a bowl, toss the thinly sliced beef with chicken seasoning until well-coated. Set aside. 2. Make the Teriyaki Sauce: In a small bowl, mix soy sauce, mirin, sake, brown sugar, garlic, and ginger. Stir until sugar dissolves. 3. Cook the Beef: Heat sesame oil in a skillet or wok over medium-high heat. Add the beef and cook until browned, about 2-3 minutes per side. Remove beef from the skillet and set aside. 4. Simmer the Sauce: In the same skillet, pour the teriyaki sauce mixture and bring it to a simmer. Cook for 2-3 minutes until slightly reduced. 5. Thicken the Sauce: Mix the cornstarch with water to create a slurry. Add it to the sauce and stir until the sauce thickens. 6. Combine and Finish: Return the cooked beef to the skillet, tossing it in the thickened sauce until fully coated. 7. Serve: Plate the beef and garnish with chopped green onions and sesame seeds. Serve over steamed rice or noodles for the ultimate experience! #Ginseng #TotaFarms #Recipe #Wellness #Health #FoodRecipe #PotD #Ontario #Canada #GinsengPowder #GinsengCapsules