Cooking Tips: Cook at 400 degrees for 22 minutes. The inside will remain a soft/chewy consistency due to the raw corn and cheese we use.
Preheat oven to 400 degrees. Grease up a sheet tray and arrange the pao de queijo with 1 inch of distance. Pop them in the oven for 20 minutes.
GET YOUR MEAT ON
Cooking Tips: Generously season your steak with salt (coarse salt is the best). Get a cast iron skillet, piping hot. Add a tbsp of oil, then place your steak on the pan. Let it cook for about 3 minutes then flip and cook for an extra 2-3 more minutes. Let it cool for at least 4 minutes before enjoying.
Cooking Tips: Generously season your steak with salt (coarse salt is the best). Get a cast iron skillet, piping hot. Add a tbsp of oil, then place your steak on the pan. Let cook for about 5 minutes then flip and cook for an extra 4 more minutes. Let it cool for at least 5 minutes before enjoying.
Cooking Tips: Generously season your steak with salt (coarse salt is the best). Get a cast iron skillet, piping hot and turn your oven broiler to high. Add a tbsp of oil, then place your steak in the pan. Let it sear for about 5 minutes then flip and sear for an extra 2 more minutes and place in the oven in the top rack for about 5 minutes. Be careful when removing from the oven. Let it cool for at least 5-7 minutes before enjoying.
Cooking Tips: Make sure to add salt 20 minutes before cooking for a quick cure. Rinse salt off and pat dry before cooking. It's also a great idea to score the skin, aka make two shallow diagonal cuts across the skin. This keeps the fish from flexing when cooked. In a very hot pan with oil, add the fish and cook for about 2-3 minutes on each side.
HEATING UP PREPARED FOODS
Cooking Tips: Roasted carrots can be eaten cold or warmed in an oven at 350 degrees for 6 minutes (or microwave on high for 90 seconds). Serve sauce at room temperature.
Cooking Tips: Heat it up in a stock pan or sauté pan. Mix it with rice, make your own tacos, or serve it with some veggies. Whatever you do with it, a perfect meal addition.
Cooking Tips: In a saucepan, add a tiny bit of water, about 1 tablespoon, then add the carnitas. Once hot, the steam from the water will help melt the meat and start working the process of getting it crispy. Scrape the bottom of the pan, that's the best part.
Be creative, add some tomato sauce and make a delicious meal with some rice. Please share your stories!
Cooking Tips: We recommend to heat these up in a hot pan. Get the greens a bit crunchy before serving. Finish with a hint of citrus zest for the next level dish!
CV Red Rice Pilaf
Cooking Tips: Reheat in the microwave with a splash water on high for 2 minutes or in a pan on medium heat with a splash of water.
Cooking Tips: In a stockpot or pan with a tablespoon of water, heat up the pasta until water has evaporated and sauce is thick, about 4 minutes.
ASSEMBLING DIY FOODS
Cooking Tips: Cook the pasta in boiling salted water. Pasta is ready when it floats to the top. In a separate pan heat the sauce then add the pasta to make the perfect dish.
Cooking Tips: Heat up sauce in the microwave or in a saucepan. Place chips in a bowl, pour salsa over chips, then add the sour cream and finally sprinkle the cheese over it. Add a duck confit to your cart and make our brunch hit at home.
You are going to get the tostadas, the mayo, the tuna mixed with the sesame seed oil, the watermelon and the mint.
Layer it up! Start with the tostada, then spread the mayo, then a bit of the tuna, then the watermelon and finally the mint.
Your chayote will arrive with tostadas, our pipian verde sauce (pumpkin seed salsa), tostadas, and caramelized almonds with pasilla chile flakes.
Spread the pipian verde on the tostada, then carefully separate the chayote from the bunch, they will be thinly sliced. Start stacking them up on the tostada and give it some volume. Finally sprinkle the almonds and pasilla peppers on top of the chayote and enjoy.
Cooking Tips: Here is Felipe’s personal favorite recipe:
- 1 lb of rice (aprox 2 cups of rice)
- 3 cups of water
- ½ a white onion diced
- 1 clove of garlic chopped
- 2 tbsp of unsalted butter
- 2 tbsp of oil
- Salt to taste
In a pot, on high heat, sauté the onions and garlic for about 5 minutes until they are very soft. Add the rice and quickly stir it in with the oil and aromatics. Add the butter and let it melt as you stir the rice. Add the water then add the salt. Taste the water, the taste of the water will be given to the rice, so if it's a bit plain, add a bit more salt. The moment the rice starts boiling, cover it and bring the temperature down to medium low. Cook for 20 minutes. Uncover, and move the cooked rice around a bit and let it stand for 5 more minutes before serving.
For sure one of my favorite tacos of all times. Slow cooked confit pork… makes your mouth water! You will be receiving a bag with:
- Prepared carnitas
- Al pastor sauce
- Onion, cilantro & grilled pineapple
- Cabbage with lime
Now you have all the ingredients you need, lets get to it.
- Heat up as much of the cochinita (pork) as you like in a pan, I am a fan of getting the pork a bit crispy, so cooking it and scraping the pan is the best way to go.
- Heat the tortillas in a separate comal or pan.
- With the warm tortilla, smear a small amount of the al pastor sauce (its the red one) directly on the tortilla, this is your base.
- Next add some cochinita (pork)
- Follow this by adding the mix of cilantro, onion and grilled pineapple.
- Add some of the marinated cabbage (optional step, plenty of crunch and acid added here)
- Finally, add some of the salsa verde to the top
Your taco is ready to enjoy! Share it with your friends and family or hoard it all for yourself, No judgement either way! But most importantly ENJOY!
Lamb Slider Kit
You will be receiving a bag with three different items:
- Frozen pao de queijo
- Ground lamb mix
- Chipotle Cream sauce
- The instructions for the bread is on the same bag. Preheat oven to 400 degrees. Grease up a sheet tray and line up the pao de queijo with about 1 inch of distance between each other. Pop them in the oven for 20 minutes. Much like the hot dog and hot dog bun industry, you will have more bread than meat. Sorry… but that bread you can enjoy immensely on their own with the chipotle cream.
- Now to make the lamb meatballs: Open the bag, remove the ground meat and roll into balls. I recommend about 2 oz of meat per meatball. (Size of a golf ball) Roll them into approx. 2 inch diameters. You can sear them in a pan and then finish them in the same oven with the pao de queijos. I like my lamb a solid medium rare, so no more than 5 minutes in the oven. Remove and let them rest for 2 minutes.
- The chipotle cream sauce is very simple, you just want to heat the amount you would like to use in a sauce pan (or in a microwave).
- Cut the pao de queijo in half like a burger bun, place the meatball inside and dip that magnificent beast into the creamy heavenly chipotle sauce.
What happens next, well that is between you and the slider.
Take Chef Felipe with you to the grill. Listen to this.
Take Chef Felipe with you to the grill. Listen to this.