• 2lb steak, sliced
• 1/3 lb. mini portobellas
• 2 large garlic cloves, diced
• 15 cherry tomatoes, sliced
• 1 red onion, chopped
• 1 small wedge bleu cheese
• worchestshire sauce
• dried sweet red pepper
• couscous

Coat pan in olive oil and saute the garlic and onion until onion is slightly soft. Add sliced steak, worchestshire and red pepper. After the steak is halfway cooked, add tomato and mushrooms and crumble the bleu cheese on top. The bleu cheese will melt down and form a nice sauce with the juice from the meat to soak into the cous cous. Let simmer while couscous is cooking and post about the recipe while it cools. Serve together.

While this was the result of opportunistic scavenging, it was quite amazing enough to write down.

• One nice grilling steak
• World Spice’s Piri Piri
• crumbled peppercorn Boursin cheese

Rub the steak with piri piri, or another peppercentric rub, and char it on the grill until medium rare on the inside. When you take it off the grill, lay it on a light dusting of the cheese, just enough to melt and mix with the spicy blood of the steak to form the most sensual of carnivorous experiences.

• 3/4 lb chuck roast from a local butcher
• 1 16oz jar pepperocini
• 1 yellow onion
• 2 (or more) yams
• 5 cloves garlic
• World Spice Madras Curry Mix, about four tbs

Chop onion into large pieces, cut yams in half. Put all ingredients in crock pot, including the pepperocini juice. Turn on low and let sit for 26 hours. All the vegetables will blacken into an unrecognizable mash that, when spread on the meat, is simply the best thing ever. …I’m not joking

Very tangy, incredibly flavorful.

My friends were having a Mexican Potluck, so I spent my afternoon creating a new burrito filling. It was delicious – I wouldn’t change a thing about it and will certainly make it again and again.

• 1.25 lb. flank steak, cut in thin, small slices
• 1 mango, cut in small cubes and roasted
• 2 sweet potatoes, cute in small cubes and roasted
• 2 clove garlic
• 2 serrano peppers, sliced
• 1 can black beans
• 1 yellow onion, cubed
• frozen corn
• fajita and taco spice blend (from World Spice Merchants)

While potato and mango are roasting (325 for 30 minutes, tossed lightly with olive oil and aleppo pepper), prepare other ingredients and get large skillet (I prefer a large sauce pan with high sides) warm on medium heat. Add minced garlic to pan for a minute, then add onion and serrano pepper. When onion just begins to lose opacity, add meat, rubbed with the spice mix. When meat is cooked thoroughly, add frozen corn. Add beans and when heated, add roasted sweet potato and mango.

Served in a toasted tortilla with a bunch of fresh tomato and a little sour cream.