Ingredients:
¾ pounds Chilean Sea Bass fillet
Salt and ground black pepper
3 tablespoon Chopped tarragon; dill and flat-leaf; parsley
1 Sprigs tarragon; dill and flat-leaf; parsley for garnish

Methods:
Cut the sea bass in half horizontally.Season the inside with salt and pepper and fill the center with the chopped herbs.Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap.Steam the sea bass in an 8-inch,flat-bottomed steamer, covered, for 6 minutes,or until it is barely opaque.

To assemble:
Remove the plastic wrap.Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs.

Ingredients:
Olive oil; to cook
4 cup Basmati rice
5 large Shallots; minced
2 tablespoon Minced ginger
2 tablespoon Minced garlic
Salt; to taste
Freshly-ground white pepper; to taste
½ tablespoon Turmeric
7 cup Chicken stock
½ pounds Prince Edward Island mussels; scrubbed
½ pounds Clams; scrubbed(manila; count necks, and little necks)
½ cup White wine
6 ounce Chilean bass; diced 1/2″ thick
6 ounce Salmon; diced 1/2″ thick
6 ounce Halibut; diced 1/2″ thick
2 cup of Snow peas; blanched

Thai Bird Chili Aioli:
2 Egg yolks
1 tablespoon Minced Thai bird chile’s
2 Garlic cloves
2 cup Canola oil
1 tablespoon Fresh lemon juice
Salt; to taste
Freshly-ground black pepper; to taste

Methods:
In a hot oven-proof skillet coated with olive oil,sautee rice,shallots,1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes.Season.Add turmeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth.Fluff with a fork, re-check seasoning. In a hot large saute pan coated with olive oil, saute garlic and ginger. Add mussels and clams and cook until they start opening.Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.

For the Thai Bird Chile Aioli:
In a food processor,add yolks,chile’s,and garlic and puree.Slowly drizzle in oil to emulsify.Add juice and season. Will keep in the refrigerator for 2 weeks. For Plating: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.

2 lbs boneless chicken breast
2-3 cups onion
3 tablespoons olive oil
1 orange, zest of
1 green pepper, chopped
1 tablespoon coriander seed
1/2 teaspoon ground aniseed
more dried ancho chili powder
6 peppercorn
3 corn tortilla, torn
2 tablespoons sesame seed
4 teaspoons sugar
3-4 teaspoons cinnamon
1/8 teaspoon ground cloves
2 tablespoons raisins
1/4 cup unsweetened cocoa powder
2 tablespoons chunky peanut butter
4 cups broth
56 ounces chopped tomato
4 garlic clove, smashed
1 teaspoon salt
2 tablespoons oregano
1/4 teaspoon cayenne

Directions

Fry onions,garlic,seeds (ground and whole),add all other ingredients,stir often and simmer 30 minutes,taste.

1 large butternut squash
1 cup chopped onion
2-3 cloves garlic, crushed
1-2 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1-2 dash cayenne pepper
1 cup red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 teaspoon salt
4 egg, beaten
2 cups corn kernel (fresh or frozen)
2 cups grated sharp cheddar cheese

Directions

Cut squash in half lengthwise and scoop out seeds.Bake cut sides down at 425° 45- 50 min.or until very soft at thick end.Let squash cool and scrape out of the shell; mash as smoothly as you can.Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.Add peppers and salt, stir, cover and leave on low heat 5 min.

Preheat oven to 350°.Stir beaten eggs into mashed squash.Add corn, sautéd veggies and grated cheddar; stir to mix well.Bake 20 min.covered; uncover and bake 20- 30 min.

5 young carrot
1 garlic clove, finely minced
1/4 cup fresh-queezed lemon juice
1 tablespoon finely minced fresh cilantro
salt
finely ground black pepper, to taste
1 tablespoon vegetable oil

Directions:

Peel and grate carrots.Combine all ingredients in serving bowl. Sere cold.

4 large tomato, cut into eighths
1 large onion (Oso Sweet halved, thinly sliced)
1 garlic clove, minced
1 bunch fresh cilantro, chopped
1 tablespoon red wine vinegar
1 tablespoon lime juice
1 teaspoon lime zest
salt and pepper
1/4 cup olive oil

Directions

In a large salad bowl, combine all the ingredients.Toss well; chill for an hour, garnish with cilantro sprigs.

2 teaspoons olive oil
1/2 cup onion, chopped
1 cup orange juice
1/2 teaspoon salt
1 cup quinoa
1/4 cup fresh parsley, minced
1/4 cup fresh mint, minced
2 tablespoons currant
2 teaspoons orange zest

Directions

In a medium nonstick saucepan, heat oil over medium heat. Add onion and cook until soft.Add orange juice, 1 cup water and salt. Bring to a boil.Add quinoa and stir once. Quickly return to a boil.Reduce heat to low, cover and simmer 15-20 minutes, until water is absorbed and quinoa is tender. Remove from heat and let stand 3 minutes.Add parsley, mint, currants and orange zest. Stir with a fork to combine and fluff up grain.

4 mushroom
1 pinch hot chili powder
1 (400 g) can chopped tomato
1/2 (250 g) can baked beans
1/2 teaspoon onion powder
1/2 (250 g) a packet quorn mince
1/3 pint vegetable stock
rice

Directions

Fry the mushrooms.Put tinned tomatoes in a pan and bring to heat.Add chili powder to taste.Add mushrooms.Add mince and baked beans.Add vegetable stock and onion powder.Simmer for 15 minutes.Boil rice and serve straight away (garlic bread is a great side dish!).

1 clove garlic, minced
1 tablespoon chili powder
5 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 lb hanger steak, trimmed of any excess fat
2 lbs purple potatoes, such as purple peruvians or all blues,scrubbed
3/4 cup white corn kernels (about 1 large ear) or frozen corn, thawed
1 large avocado, peeled,pitted,and cut into 1/2 inch pieces
6 radish, thinly sliced
2 scallion, thinly sliced
1/3 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 dashes Tabasco sauce, to taste

Directions

In a small bowl,mix the garlic,chili powder,1 tablespoon of the lime juice,the cumin,and salt until well combined.Massage this mixture into both sides of the hanger steak.Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.Meanwhile, bring a medium pot of salted water to a boil.Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.Position the broiler rack 4 inches from the heat and preheat the broiler.Place the hanger steak on a large lipped baking sheet.Broil, turning once, about 3 minutes each side for medium.Transfer the steak to a cutting board and let stand for 5 minutes.Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.

Churrasco:

* cooking spray
* 4 cups sliced onion
* 1/2 teaspoon sugar or brown sugar
* 1 (1 1/2 lb) center-cut beef tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/2 teaspoon black pepper
* 1/4 teaspoon ground cumin

Pebre (Chilean Cilantro Sauce)

* 2/3 cup low sodium vegetable broth
* 1/2 cup minced fresh cilantro or minced fresh parsley
* 1/2 cup minced onion
* 1/2 cup minced red bell pepper
* 1/4 cup white vinegar or red wine vinegar
* 1/4 cup extra-virgin olive oil
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 teaspoon crushed red pepper flakes (less or to taste)
* 1/2 teaspoon black pepper
* 4 garlic clove, minced

Directions

Churrasco:
Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.

Prepare broiler.Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap;flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks.Combine salt and next 4 ingredients(salt through cumin). Rub salt mixture over both sides of steaks.

Place steaks on broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness.Top each steak with onion mixture; drizzle each with 1 tablespoon of Pebre.

Pebre:
Combine all ingredients,stirring with a whisk until well-blended. Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.