Seasoned File Fish 쥐포

Main Ingredients

2 Cups Seasoned Filefish (6 oz)
1½ Tbsp Red Pepper Paste
½ Tbsp Red Pepper Powder
1½ Tbsp Cooking oil
1 Tbsp Corn Syrup
1 Tbsp Onion
1 Tbsp Cooking Wine (or Water)
½ Tbsp Sugar
½ Tbsp Minced Garlic
1 tsp Sesame Seeds
½ tsp Soy Sauce


Prepare about 2 cups of seasoned filefish. You can buy them precut in small round shapes, or you can buy big pieces and cut them into bite-sized pieces.

Rinse the fish in cold water once and drain the water. This helps to reduce the strong fish smell and clean them.

I like to add some ground onion to the sauce, so grind the onion until you get 1 Tbsp of ground onion.

In a heated pan, fry the fish for about 5 minutes on medium-high until it gets lightly golden brown. Occasionally stir it so that it will not burn.

After 5 minutes, push the fish to the end of the pan to make space to cook the sauce. Quickly add 1½ Tbsp of cooking oil, ½ Tbsp of red pepper powder, and ½ Tbsp of minced garlic. Fry for 10 seconds to get good flavor from the pepper oil and garlic. The pepper powder burns easily, so prepare your ingredients ahead of time.

Add the rest of the ingredients, except the sesame seeds: 1½ Tbsp of red pepper paste, 1½ Tbsp of corn syrup, 1 Tbsp of grind onion, 1 Tbsp of cooking wine (or water), ½ Tbsp of sugar, ½ Tbsp of minced garlic, and ½ tsp of soy sauce. Mix everything together. You can adjust the amount of sweetness or spiciness depending on your tastes.

Mix the sauce with the fish. Fry it for about 5 minutes on medium-high.

Turn off the heat. Sprinkle 1 tsp of sesame seeds on top and mix.


Pot Roast

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Jamie’s Cranberry Spinach Salad


1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/4 to 1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a medium bowl, whisk together the sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
3. In a large bowl, combine the spinach with the toasted almonds, cranberries, sesame seeds, and poppy seeds.

Tzatziki Sauce


2 English cucumbers
(16 ounce) containers sour cream
(8 ounce) container Greek yogurt
1 tablespoons minced garlic
1 tablespoon extra virgin olive oil

Dill? Lemon?

Peel cucumbers and grate into a colander. Squeeze out excess water.
Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

Spicy Thai Chicken Wings

Spicy Thai Chicken Wings
10-12 chicken wings
1.5 tbsp Olive Oil
Salt and Pepper

1/4 cup Brown Sugar
Zest of one lime
1.5 tsp Soy Sauce
1.5 tsp Cilantro
0.5 tsp Salt
0.5 tsp Worcestershire Suace
Juice from Lime
1 Garlic Clove
1 tsp chili flakes ( YOU NEED THIS! )
0.5 tsp black pepper

Step 1
Rinse and pay dry chicken wings
Place in ziplock bag
Season with Olive Oil, salt, and pepper.
Seal and store.

Step 2
Preheat oven to 375
Fully line a baking sheet with wings on parchment paper. Baking with a rack is BEST. Drain the fat and let the chicken crisp up.
Place the wings on the baking sheet.
Cook until golden and crispy.
Toss with sauce.

Possible Improvements:
How to make the sauce thicker?? bake the sauce into the chicken?? brine the chicken wings?

Caramel Cake (Ant Hive Cake)

12 servings
400 grams granulated sugar
150 grams unsalted butter
200 ml condensed milk
7 large eggs
200 grams all-purpose flour
50 grams cornstarch
2 tsp baking soda
1 tsp baking powder
450 ml boil hot water
15 mins

Preheat oven 350° F. Cook sugar into the pot. Stir until sugar melted, and colour change into dark brown.

After the sugar melted perfectly, pour hot water into the pot. Cover the pot while pour it. Stir, continue put butter into hot caramel until blend together. Turn off the stove.
Add dry ingredients, use strainer directly into wet batter. Mix it well using wisk.
In another bowl wisk all the eggs. No need long time to wisk it. Then pour into the wet batter.
Pour batter into 2 loafs pan using strainer, that already grease and flour. For baking pan, you can use that you already have. Bake 30 – 40 mnt or until tooth pick inserted comes out clean.
Note.. open little bit the oven for 10 mnt once a while the cake inside the oven. In order the cake has much anthill pattern.