Pamela PĂŠrez Mauricio Arredondo
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auricio and I have only been together for a little bit over a year, but our story starts way before that. Our families are both from the same border town in Matamoros, Tamaulipas. I grew up in Reynosa, Tamaulipas though, so him and I never really met. We officially met one Austin City Limits weekend, in Austin, Texas, as I was getting ready to go to the festival and he was in my cousin’s apartment. I had been crashing at my cousin’s apartment and the night before we met, he came in from out of town and stayed there as well. The following morning, I introduced myself and we both found out how much our families knew about each other. Turns out, both of our moms went to high school together, our grandmothers have been eating together every Thursday for years, and my dad even went on a trip to Europe with his mom and her friends when they were all in high school! We had so much in common, including our values and our love for food which was passed on from our families to us. One of the things that caught most of
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my attention about Mau was that even though he was an Engineer, he loved cooking so much that he had an Instagram page dedicated to his recipes and plating. I thought that was very attractive and extremely creative and knew we would have an instant connection. As a student of graphic design, I myself am a lover of arts and consider myself a creative as well. When I was living by myself in Austin as a student, I experimented in my kitchen with whatever food I found in my pantry and found a new way of artistic freedom in cooking, which elevated my love for food. Food has always been an important ingredient in our relationship. Through food, we have found a way to express our Mexican heritage and our love for each other. Therefore, we decided to summarize important moments in our relationship through this recipe book. Many important moments of what we have lived through together are reflected in these recipes and we believe it is a beautiful way to record these moments and pass them on to our future generations.
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B R E A K FA ST & B R U N C H Açai bowl ............................................................................................................9 Breakfast Hash ..............................................................................................11 Sweet Potato “Bagel” Toasts ...................................................................12 Chilaquiles ......................................................................................................15 Croissainwich ...............................................................................................16
LUNCH Vegan Poblano Bucatini ...........................................................................21 Shrimp & Scallop Toasties .....................................................................23 Creamy Chard Soup ...................................................................................24 Pulled “Pork” Sandwich ...........................................................................26 Vegan Al Pastor Tacos ..............................................................................29 Creamy Ceviche ...........................................................................................31 Vegan Tomato Basil Soup .......................................................................32
APPETIZERS Carpaccio ..........................................................................................39 Mac & Cheese ..................................................................................40 Rosemary Mashed Potatoes ....................................................42 Crispy Brussel Sprouts ..............................................................45
DINNER Paella ...................................................................................................51 Goat Cheese & Shrooms Pizza ...............................................53 Modern Steak & Potatoes ..........................................................55 Turkey SmashBurger ..................................................................57 Torta Cubana ...................................................................................59 Enchiladas Verdes .......................................................................60 Sunny Scallop Pasta ...................................................................62
table of
Street Corn.........................................................................................46
CONTENTS
Zucchini Chips & Truffle Aioli ...............................................36
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One of the first things I introduced Mau to were Açaí bowls. He became a huge fan, so much so that every once in a while he surprised me with one when he visited. This recipe is full of flavor and a healthy breakfast option with lots of nutrients, something we try to incorporate into each one of our meals. It’s very simple and easy to make, making it look this good is just us showing off.
Açaí Bowl SERVES 2
VEGAN
1 cup Frozen Açaí Berries 1/2 cup Frozen Blueberries 1/2 cup Frozen Raspberries 1 Banana 1 oz Agave (optional for sweetness)
Topping Suggestions 1 oz Granola 1 tbsp Hemp Seeds 1 oz Hazelnut Spread
1. Blend frozen açaí, frozen blueberries, frozen raspberries, & a banana until smooth. You may add the agave if you wish.
GLUTEN FREE
1 oz Fresh Blueberries 1 oz Fresh Strawberries
2. Pour into a bowl and garnish with your toppings. Get creative! You can use our suggestions as a guide, but we encourage you change it up!
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After Mau introduced my family to the air fryer, we started playing around with things we could make that would keep cooking fun and healthy! This breakfast hash is a play on a “burrito bowl” for breakfast. Again, we like to add a lot of color and play with textures in our dishes. Adding the poached egg to this dish will allow you to practice a classical cooking technique that will make you the star of any brunch party. We encourage you to play around with the components of this dish, adding or removing things to promote your creativity!
Breakfast Hash SERVES 2
GLUTEN FREE
Poached Egg 2 Eggs 3 tbsp White Vinegar
Bowl Ingredient Suggestions 1 Sweet Potato 2 oz Chorizo 1 Avocado 1/4 cup Chopped Diced Onion
1. Dice sweet potato and toss with some oil. 2. Air fry at 370 F for about 10 minutes or until crispy. 3. Cook chorizo in a small pan over medium heat. 4. Build your bowl with your favorite ingredients. We suggest you get creative here too! You can add some beans, rice, or many other veggies to it. 5. Fill up a deep pot with water, ¾ of the way up, and add vinegar. Bring water to a boil.
1/4 cup chopped cilantro 1 Tomato 2 Corn Tortillas Favorite Salsa
6. When water is boiling, create a vortex by spinning the water clockwise with a spoon. 7. Carefully crack the eggs, individually, into a separate bowl and carefully place them in the vortex. Let the eggs cook for about 4 minutes. 8. Remove egg using a slotted spoon and place on top of the bowl. Top bowl with your favorite salsa and warm tortillas and enjoy!
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A couple of weeks after Mau and I started dating, I was diagnosed with Lupus, an immunodeficiency that forced me to re-evaluate my eating habits. I was encouraged to try healthier versions of meals I loved, such as vegan and gluten-free variations of them. Mau really helped me out during that period by keeping our cooking dates entertaining and healthy. Throughout this book, you can expect to see some alternatives to some of my favorite meals, such as this play on morning bagels.
Sweet Potato “Bagel� Toasts SERVES 2
GLUTEN FREE
Sweet Potato Toasts 1 Large Sweet Potato 1 oz Grapeseed Oil
Favorite Bagel Toppings Egg Cream Cheese Goat Cheese
1.Pre-heat air fryer to 370 F. 2. Slice sweet potato into 1 inch slices. 3. Rub some oil on both sides.
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Queso Cotija Avocado Jelly Chipotle
4. Place in air fryer for 15 minutes. 5. Top with your favorite bagel toppings.
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Not only are chilaquiles both of our favorite breakfast foods, it was also our first meal together! The morning we met, everybody in my cousin’s apartment, including Mau and I, were starving. When I suggested we went and get chilaquiles, Mau knew it wasn’t the only thing we would have in common.
Chilaquiles SERVES 2
GLUTEN FREE
Salsa Verde 8 Tomatillos (green tomatoes) 2 Serrano Chiles 1 Jalapeño Chile 2 Garlic Cloves
¼ ¼ 1 ¼ ¼
Salsa Verde 1. Boil Tomatillos, chiles, onion, and garlic until soft.
3. Place chips in air fryer for about 7 minutes or until golden.
2. Blend all salsa ingredients, except the oil, until smooth. 3. Gradually add oil while blending, until salsa is creamy. Chilaquiles 1.Preheat air fryer (or convection oven) to 400 F. 2. Rub a little bit of oil on each side of the tortillas and cut in triangles.
Yellow Onion tsp Ground Pepper tsp Kosher Salt tsp Dry Oregano tsp Dry Cumin
4. Toss with some salt while still warm.
1 tsp Chicken Bouillon 1 tbsp Chopped Cilantro 3 oz Grapeseed Oil Chilaquiles 6 Tortillas 1 oz Grapeseed Oil 2 oz Goat Cheese (or favorite white cheese)
1 Avocado Onion (can be pickled) and Cilantro for garnish
5. Cook your eggs however you want them. We recommend over-easy or poached (poached egg recipe is in pg 11.) 6. In a bowl, first pour some salsa, then add chips, then add cheese, egg, avocado, and garnish.
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On Christmas morning, 2019, I went over to Mau’s house for breakfast with his entire family. There was a huge spread of barbacoa, croissants, tacos, and fruit. After his brother, Alex, made a delicious barbacoa sandwich on a croissant, we were inspired to play around with croissant sandwiches for breakfast. These here are a lighter sandwich that has all the right combinations!
Croissanwich SERVES 2
2 Croissants 2 oz thinly sliced Prosciutto 2 oz Gruyere Cheese
1 oz Arugula 1 tbsp Brown Sugar 1 Tart Fruit (Green Apple or Pear work great!)
1. Wash fruit and slice into thin, 1/8 inch slices. 2. Coat fruit slices with brown sugar. 3. In a sautĂŠ pan, melt butter over medium heat and cook fruit until caramelized.
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1 oz Butter 2 oz Mayonnaise
6. Spread mayonnaise on top slices of bread, then place 1 oz Gruyere cheese on each top. 7. Broil top slices until cheese is fully melted.
4. Slice Croissants in half, lengthwise.
8. Meanwhile, spread mayonnaise on bottom slices of bread, then follow with Arugula, Prosciutto, and fruit slices.
5. Toast bread slices (oven, pan, toaster oven, etc. work great!)
9. Once cheese is fully melted, top the sandwich and enjoy!
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It is very common in many Mexican households to serve Poblano Spaghetti in special occasions, such as Thanksgiving and Christmas. This happens to be one of Mau’s favorite dishes and also one of my mother’s specialty dishes! This one here is a vegetarian alternative to the traditional dish you might be used to! We used Bucatini in this dish, but feel free to swap it for a vegan or gluten free spaghetti if you prefer.
Vegetarian Poblano Bucatini SERVES 2
VEGAN OPTION
4 oz Dry Bucatini Pasta 2 Poblano Peppers ½ cup Raw Almonds ¼ cup Olive Oil 1 Garlic Clove
¼ cup Chopped Cilantro 1 cup Water 1 Lemon Kosher Salt and Pepper to taste
1. Char Poblano peppers and place in a resealable storage bag for about 5 minutes, letting the steam buildup separate the skin from the peppers. After 5 minutes, remove from bag and with the back end of a knife, scrape the peppers’ skin off, then remove the seeds. Save peeled and seeded peppers for later.
2. Cook pasta in a boiling pot of salted water until desired doneness, about 8-12 minutes. 3. While pasta is cooking, blend peppers, almonds, oil, garlic clove, cilantro, water, and lemon juice until smooth. Season to taste with salt and pepper. 4. Drain pasta and coat with sauce.
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After many meals that Mau cooked for me, I decided it was my turn to cook something nice for him. I was very nervous at first, but he absolutely loved it! He keeps asking me to do this and it has now become one of his favorite recipes. This is a very light dish that uses gluten free bread and lots of seafood with a rich, buttery sauce.
Shrimp & Scallop Toasties SERVES 2
¼ lb Shrimp, peeled and deveined ¼ lb Sea Scallops 3 slices gluten free bread 1 lemon 1 oz white wine
GLUTEN FREE OPTION
½ cup chopped parsley 2/3 stick unsalted butter 1 Garlic Clove Salt and Pepper to taste
1. Thaw shrimp and sea scallops until they come to room temperature. 2. Cut bread into 1.5” x 1.5” squares. 3. Chop garlic and throw in with 1/3 stick of unsalted butter and a little bit of olive oil in a stainless-steel pan and turn on stove to mediumhigh heat. 4. Once pan is hot, season scallops and shrimp with salt and pepper and immediately place on pan, allowing them to cook for 2 minutes on one side, or until golden brown, then 1.5 minutes on the other side.
5. Remove seafood from pan and arrange on plates. 6. Reduce the heat of the pan and toast the bread on both sides, then arrange with seafood on plates. 7. Finally, de-glaze the pan with the juice of the lemon and white wine, scraping as much of the “fond” (brown bits sticking to the bottom of the pan after searing). Add the remainder of the butter and the chopped parsley and whisk vigorously until sauce has emulsified. Season sauce with salt and pepper and drizzle generously over
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When I first had Mau over to my house, he was in awe of my mom’s home garden, on which she works on every single day! It’s filled with vegetables and herbs and she regularly comes up with extra-healthy recipes that we love. This one’s from her, it’s a vegan soup full of flavor and freshness.
Creamy Chard Soup SERVES 2
VEGAN GLUTEN FREE
8 Chard Leaves 1 cup Coconut Milk 2 cups Almond Flour
2 tbsp Vegan Butter Kosher Salt and Pepper to taste
1. Boil chard leaves until soft, then drain and blend until smooth. Season with salt and pepper. 2. In a large saucepan, melt vegan butter over medium heat, then add almond flour and cook until browned.
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3. Pour blended chard into mixture and add coconut milk. 4. Season with salt and pepper to taste.
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Like I mentioned before, when I turned vegan for a while, Mau kept looking for ways he could recreate my favorite recipes in order to keep me on track. One of my favorite things to eat is BBQ, so one day when I was having BBQ cravings, Mau had the idea to make me a BBQ sandwich. You can definitely roast your own jackfruit, but it’s quite a hassle. Instead, you can find canned jackfruit in your nearest organic food store.
Pulled “Pork” Sandwich SERVES 2
2 Hawaiian Bread Rolls 2/3 lb Canned Jackfruit in Water 3 oz Favorite BBQ Sauce Pickles to taste Mustard to taste
VEGAN
Broccoli Slaw 1/3 cup Julienned Carrots 1/3 cup Jullienned Broccoli 1/3 cup Mayonnaise 1 tsp Mustard
1. Mix all ingredients for the broccoli slaw and season to taste with salt and pepper. 2. Toast Hawaiian rolls. 3. Drain Jackfruit and heat up in a sauté pan with your favorite BBQ sauce.
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GLUTEN FREE OPTION
1 tsp Red Wine Vinegar 1 tsp Brown Sugar Salt and Pepper to taste
4. Build Sandwiches with mustard, jackfruit, broccoli slaw, and pickles.
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Mau and I both grew up eating street tacos in Mexico, so when we moved to the US, it was one of the things we both missed the most. One of the most popular taco all throughout Mexico is the Al Pastor taco, or “Taco de Trompo.” Traditionally, this taco is made by marinating thinly sliced pork with adobo sauce and roasting it in a Shawarma. Instead, we used pulled jackfruit once more, but you can surely use pork if you wish!
Vegan Al Pastor Tacos SERVES 2
Adobo Sauce 2 Guajillo Chiles 1 Ancho Chiles 1 Chipotle Pepper in Adobo 1/4 cup Natural Orange Juice
VEGAN
1 tbsp White Vinegar 1 Lime 3 Garlic Cloves 1/4 White Onion 1 Clove Grass
Adobo Sauce 1. Fill a bowl with warm water and hydrate dry chiles in it for 15 minutes until soft.
Tacos 4. Drain Jackfruit and heat up in a sauté pan with adobo sauce, to taste.
2. Remove stems and seeds
5. Warm up tortillas and build your tacos, topping them with cilantro, pineapple, onions, lime and salsa.
from chiles, including chipotle pepper. 3. Blend all ingredients for adobo sauce until smooth.
GLUTEN FREE
½ tbsp Dry Oregano 1/2 tsp Cumin ½ tsp Kosher Salt ½ tsp Pepper Tacos 6 Corn Tortillas 1 lb Canned Jackfruit in Water Chopped Cilantro to taste Cubed Pineapple to taste Pickled Onions to taste Favorite Salsa Verde Lime to taste
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Mau and I both grew up very close to South Padre Island, TX. In fact, growing up, my grandmother and her grandmother both owned condos there. What’s funny is that out of dozens of complexes in the area, our grandmothers owned condos in the same one and in the same building! Actually, they were even in the same floor! We’re sure we bumped into each other multiple times when we were children, but we really can’t remember or find any pictures of those times. Those condos don’t belong to us anymore, but we did go back with Mau’s family for a weekend last summer and made this Creamy Ceviche to enjoy at the beach!
Creamy Ceviche SERVES 2
Ceviche 7 oz Raw Ahi Tuna 3 Large Limes 1 Green Onion 1 Celery Stick 1. Cut tuna into 1 inch cubes. 2. Dice green onion and celery and toss into bowl with tuna.
GLUTEN FREE
1 tsp Sesame Seeds 1 tbsp Capers 1/₂ Avocado Favorite crackers or tostadas
5. Once the 30 minutes are up, rinse ceviche in a colander. 6. Cube avocado.
3. Cover tuna with the juice of the 3 large limes and let rest for 30 minutes.
7. Toss ceviche with avocado, sesame seeds and capers and cover with sauce.
4. While ceviche is cooking, blend all ingredients under “Chipotle Sauce” above.
8. Serve with your favorite crackers or tostadas.
Chipotle Sauce 8 oz Sour Cream 1 Lime 1 tsp Worcestershire ¹/₂ tsp salt ¹/₂ tsp pepper ¹/₂ tsp Garlic Powder ¹/₂ tsp Onion Powder 3 oz Chipotle Peppers in Adobo Sauce
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When I turned vegan, not only was Mau very supportive, but so was his mother. When I told her, the first thing she did was send me a couple of recipes that I could use, such as this one. What’s nice about it is that there is no lactose at all, but the cooked zucchini makes it feel extra creamy. You can change the tomato/basil combo if you want and use different vegetables such as corn, carrot, or peas. Get creative!
Vegan Tomato Basil Soup SERVES 2
4 Zucchinis, peeled 6 Large Roma Tomatoes 2 Garlic Cloves 1 tbsp Dried Oregano 1 tbsp Tomato Paste
1. Bring a pot of water to a boil. 2. Cut Zucchinis into 2 inch slices and throw into boiling water along with tomatoes and garlic. 3. Let cook for about 10-15 minutes or until soft. 4. Blend zucchinis, tomatoes, garlic, oregano, basil, and tomato paste until smooth.
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VEGAN
1/3 Cup Fresh Basil ½ Cup Unsweetened Almond Milk Kosher Salt and Pepper to taste
5. Gradually add almond milk until you get your desired texture. 6. Season with salt and pepper to taste. If you need more color, you may add more tomato paste.
GLUTEN FREE
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We love to snack on chips when we’re watching tv shows or while we’re making a fancy dinner. One day, we figured we could get fancy with our chips as well! So, we decided to make a truffle aioli and pair it up with some air fried zucchini chips. Make sure you get as much moisture as you can out of it in order to get the chips as crispy as possible.
Zucchini Chips & Truf f le Aioli SERVES 2
Garlic Truffle Aioli 1 Egg Yolk ½ Lemon 1 Minced Garlic Clove 1 Tbsp Vinegar
GLUTEN FREE
3 oz Grapeseed Oil 1 oz White Truffle Oil Kosher Salt to taste
Aioli 1. Add egg yolk to a large bowl (you will be whisking vigorously, you can also use a stand mixer or a hand blender). 2. While whisking vigorously, gradually add lemon juice and vinegar.
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Zucchini Chips 1 Large Zucchini 1 oz Grapeseed Oil 2 tsp Kosher Salt 1 tsp Smoked Paprika
may not need all 3 oz, rather you are looking for your desired consistency. 5. Mix in garlic and salt, to taste. Chips
3. Still whisking, gradually add truffle oil.
6. Peel zucchini and using a mandolin slicer, or a knife, thinly slice into rounds. 7. Preheat air fryer (or convection oven) to 350F.
4. You will keep whisking and adding grapeseed oil now. You
8. Toss in salt and let sit for 5 minutes. This will draw out
the moisture to be able to crisp up the chips. 9. Using a paper towel, pat dry the zucchini rounds. 10. Toss with grapeseed oil and transfer to air fryer, making sure there is no overlap. 11. Cook for 7-9 minutes, then flip and cook for another 3 minutes. Then repeat with remaining uncooked rounds. 12. Toss with smoked paprika and let cool to crisp
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A couple of weeks after we became official, I brought Mau over to meet my parents. He decided to make it a double date and cook dinner for us. He really tried to make a good first impression with this carpaccio recipe from his mom! Needless to say, my parents loved it and were very surprised with the whole meal.
Carpaccio SERVES 2
GLUTEN FREE
4 oz Smoked Salmon 3 oz Crumbled Feta Cheese 1/2 Lemon 1 tbsp Capers
1 oz Extra Virgin Olive Oil ½ oz Maggi® Seasoning Favorite crackers for serving
1. Spread out salmon slices onto plate.
3. Drizzle with oil, lemon, and Maggi® Seasoning.
2. Sprinkle Feta cheese and capers on top of salmon.
4. Serve with your favorite crackers.
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There isn’t a more classical appetizer than a good Mac & Cheese. We both love Mac & Cheese and let’s be honest, who doesn’t?! Below is the easiest, silkiest mac you’ll ever find.
Mac & Cheese SERVES 2
2 cups Orecchiette Pasta (or your favorite small, cupped pasta) 2 1/2 cups Water 6 oz Evaporated Milk 3 oz Aged White Cheddar Cheese
3 3 1 1
oz Smoked Gouda Cheese oz American Cheese tsp Salt tsp White Pepper
1. Starting off with cold water and pasta in a pot, bring to a boil and cook until pasta is al dente. 2. While pasta is cooking, cube cheese for easier melting later on. 3. Once pasta is al dente, and without draining pasta water, turn stove off and mix in evaporated milk, slowly stirring to avoid breaking pasta.
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1 tsp Smoked Paprika 1 tbsp Nutritional Yeast (Optional)
4. Slowly add cheese, salt, pepper, and paprika. 5. (Optional) Once everything is melted and incorporated, pale in oven-safe container and top with nutritional yeast. Broil in oven until yeast is toasted, but not burnt.
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For one of the many dinners Mau has cooked for my family, he cooked this mashed potato recipe which was a huge hit! It didn’t last more than 20 minutes, and everyone was fighting for the last scoop. It’s a fancy version of the classical mashed potatoes, the trick is to rice or sieve the potatoes to get them extra fluffy!
Rosemary Mashed Potatoes SERVES 2
2 ½ ¼ 2
GLUTEN FREE
Yukon Gold Potatoes cup Whole Milk cup White Truffle Oil Minced Garlic Cloves
1 tbsp Chopped Rosemary 1 tsp White Pepper 3 tbsp Kosher Salt
1. Place cubed potato in cold water and add salt 2 tbsp salt. 2. Bring pot to a boil and cook potatoes until soft. 3. Remove potatoes from water using a slotted spoon but keep water simmering. 4. Pass potatoes through a potato ricer or through a drum sieve onto a large glass bowl. Bowl must be able to sit on top of boiling pot.
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5. Place bowl with potatoes on top of the pot (you’ve just created a double boiler), and gradually add milk while whisking into potatoes. 6. Gradually add oil, garlic, rosemary, pepper, and remaining salt while whisking.
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When we met, I was working as a hostess at a local restaurant, Salt: New American Table. We absolutely LOVED eating there, and one of the things we loved most about it was their Brussel Sprouts. This obviously isn’t their recipe, but we were inspired to make our version of it.
Crispy Brussel Sprouts SERVES 2
GLUTEN FREE
10 oz Brussel Sprouts 1 oz Bacon 5/8 cup Grapeseed Oil 1/2 cup Red Wine Vinegar
1/2 cup Pomegranate Juice 1/4 cup Molasses 1/4 cup Sherry Wine 1 tsp Kosher Salt
1. Preheat air fryer (or convection oven) to 390 F. 2. Wash Brussel Sprouts and cut in half, lengthwise.
6. Blend 2/3 of the bacon, remaining oil, vinegar, juice, molasses, and wine until smooth.
3. Toss Brussel Sprouts with 2 tbsp Grapeseed Oil.
7. When sprouts are ready, toss with salt and remaining 1/3 bacon.
4. Air fry Brussel Sprouts for 10 minutes.
8. Pour dressing over sprouts, then serve.
5. While sprouts are frying, chop bacon into small cubes and cook in pan over medium heat until crispy.
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There is nothing I love eating more than Mexican Street Corn. It is something I grew up eating with my dad when he would take me out on our snack dates. Turns out, it was actually one of Mau’s all-time favorite snacks too! Of course, Mau and I had to make a fancy version of it to call our own, but we really love to pick these up on-the-go. All. The. Time.
Street Corn SERVES 2
Vegan Cheese (can be substituted with Cotija or Queso Fresco) 1 cup Cashews 1 Lemon 1 tbsp Pickle Juice
VEGAN
Chile Paste 1 tbsp Chile en Polvo (Mexican Chili Powder)
1 tsp Tajin® 2 Limes 1 tsp White Vinegar
GLUTEN FREE
Corn ½ cup White Corn off the Cob, cooked 1 tbsp Chopped Epazote 1 oz Sesame Oil 2 oz Vegan Mayonnaise (or regular if preferred)
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Vegan Cheese
Chile Paste
1. In a food processor, mince the cashews until they become very grainy in size.
4. Whisk together chili powder, tajin, lime juice, and vinegar until it forms a paste.
2. Use a cheese cloth (or paper towel) to squeeze out all the liquid.
Corn
3. Mix in lemon juice and pickle juice.
6. Top with vegan cheese, chile paste, mayo, and lime juice; all to taste
5. Mix warm corn with sesame oil, epazote, and sesame seeds.
1 tsp Toasted Sesame Seeds
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Mau and I are not Spanish, and neither are our families, however, both of our families really love this Spanish dish! It’s really not as difficult as it is intimidating. If you don’t have a Paella pan, you can use a cast iron skillet or a stainless-steel pan.
Paella SERVES 2
½ lb Raw Shrimp ½ lb Mussels 3 oz Spanish Chorizo 1 cup Bomba Rice
GLUTEN FREE
2 cups Stock (preferably seafood, but can be chicken or vegetable too) 1 Large Tomato, grated ¼ tsp Saffron ¼ Diced Yellow Onion
1. In a small pot, warm up stock and add saffron and salt, without allowing it to boil.
6. Pour heated stock over rice and bring to a boil, then reduce heat for a slow simmer.
2. Slice Spanish chorizo in rounds, about ¼ inch slices.
7. Once stock is simmering, place mussels and shrimp on top and cover with a towel.
3. Heat Paella Pan over medium high heat and add chorizo, cook thoroughly and save for later. 4. Add oil, onion, garlic, and bell pepper to pan. 5. Once onion and bell pepper are soft, add rice and stir constantly until translucent, then add grated tomato and mix in with rice. (Spread out rice throughout the pan for an even cook.)
½ Diced Bell Pepper 2 Minced Garlic Cloves 1/3 cup Frozen Green Peas 2 oz Olive Oil 1 tsp Kosher Salt
8. After the rice has absorbed most of the stock, sprinkle frozen peas throughout the pan and crank up the heat for about 3 minutes, to build a Socarrat (crust) at the bottom of the pan. Mussels should have opened up and shrimp should be cooked by now.
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One of the most fun dinner dates Mau and I have had was when we decided to make homemade pizzas. It’s really a fun time to spend with your significant other and show off your creativity. Making your own dough might not be for you, and we don’t blame you. Some stores sell frozen pizza dough you can use as well!
Goat Cheese & Shrooms Pizza SERVES 2 Pizza Dough
Toppings
250 g “00 Type” or “Bread” Flour 150 g Warm Water 7.5 g Kosher Salt 2.5 g Active Dry Yeast
14 oz Can of Peeled San Marzano Tomatoes 1 Garlic Clove 2 oz Goat Cheese
Dough 1. Mix all dry ingredients in a bowl or stand mixer. You can also use a food processor for this, but we hugely recommend a stand mixer if possible.
balls with strong surface area, cover and let rest for 20 minutes.
2. While the mixer is running, add
Sauce 6. In a small food processor, combine garlic clove and San Marzano tomatoes (without the water they’re canned in).
water slowly. Knead the dough until it is formed into a ball (we do it for about 30 minutes). 3. Grease a large bowl and form the dough into a ball with a strong surface area. Place dough inside bowl and cover. Let it rest for at least 1 hour, however the more the better. If you’re going to rest it for more than 2 hours, we recommend you do it in a refrigerator. We did ours for 3 days. 4. When you’re ready to make your pizzas, thaw out your dough to be at room temperature. Cut in half to make 2 equal sized pizzas (should be enough for two 12” pies), form
5. After dough has rested, you are ready to form your pizzas as detailed below.
1 cup Sliced Mushrooms 1 cup Spinach Balsamic Glaze to taste
ing out the dough into a flat circle. Then, work it outwards until it reaches a diameter of about 12-inches. You can pick it up and let gravity help you, closing both of your fists and rotating the dough around so it stretches down by itself. 11. Place it in a pizza peel and spoon about 1.5 oz of sauce on it, spreading it out until it is evenly covering thWe pizza area.
7. Process until you reach your desired sauce texture.
12. Crumble some goat cheese
Pizza 8. Preheat oven to as high as it will go. If you have one, place a pizza stone in there for a better cook.
13. Place in oven and let cook until
9. Start with dough at room temperature; sprinkle some flour on the surface you’ll be working on and some on top of the pizza dough.
around, then sprinkle some mushrooms and finally spinach. the crust is golden, cook time will depend on oven temperature. 14. Once it’s done cooking, finish with some balsamic glaze.
10. With your fingertips, start spread-
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After we had been going out on dates and getting to know each other for a few weeks, Mau invited me over for a homecooked dinner. I knew he cooked, but he really surprised me that night! Not because of the food, but because he officially asked me to be his girlfriend! You don’t need all the fancy equipment, that’s just the way Mau made it. You can grill or pan sear and then bake the steak instead of Sous Vide and you can use an oven instead of an air fryer. This has become one of my all-time favorite dinners and I’m sure it will be yours too!
Modern Steak & Potatoes SERVES 2
Steak 1 New York Strip 1 Garlic Clove 1 tbsp Butter Kosher Salt and Pepper to taste
1. Warm up Sous Vide bath to 135F. 2. Season room-temperature steak generously with Kosher salt and pepper. 3. Vacuum seal steak, butter, and garlic. 4. Throw into bath for 1.5 hours. 5. While steak is cooking, cut potatoes into an even rectangle and cut into 1/8 inch slices.
GLUTEN FREE
Potatoes 2 Yukon Gold Potatoes 1 oz Grapeseed Oil ½ tbsp Kosher Salt
Garnish Favorite Steak Sauce Grilled Pearl Onions
6. Soak potatoes in cold water for at least 30 minutes to remove some starch.
9. When steak is done, remove from bag, pat dry, and sear on a cast iron pan or griddle.
7. Once the potatoes have been soaked, pat dry, coat with oil, and stack in groups of 5 slices, then push them apart so they look like a staircase.
10. Plate with your favorite steak sauce and grilled pearl onions.
8. Place in air fryer at 370F for 15 minutes or until golden brown. Carefully remove and sprinkle with salt.
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This is not a vegan alternative dish; however, it is a slightly healthier alternative to your typical Smashburger. Mau made these for me and my family for Super Bowl 2019 and they went absolutely crazy for them! The anchovy paste, shiitake mushroom, and soy sauce bring the Umami flavor that turkey might lack compared to beef.
Turkey SmashBurger GLUTEN FREE OPTION
SERVES 2
1 lb Ground Turkey (80% lean/20% fat) ½ oz Dried Shitake Mushrooms 1 tbsp Soy Sauce 1 tsp Anchovy Paste
2 Hamburger Buns (we recommend Potato Rolls) Kosher Salt and Pepper to taste Pickles to taste Favorite condiments
1. Use a food processor to grind the mushrooms to a fine powder. 2. With the turkey at room temperature, mix in mushroom powder, soy sauce, and anchovy paste. Make sure you don’t overmix the meat, we don’t want it to become a paste. 3. Make ¼ lb balls of meat, without packing it too tight, and save for later. 4. Heat up a griddle and toast the buns lightly on both sides. 5. Place a patty in the griddle and press with a spatula until very thin. Immediately sprinkle with salt and pepper on top side and let it cook for
about 1.5 minutes or until a nice crust has formed. Repeat with the remaining patties. 6. Flip patties and season again with salt and pepper and add cheese on top. 7. Spread your favorite condiments on the bread; we like to use a mixture of ketchup, mayonnaise, mustard, a little bit of pickle juice, and minced onion. 8. Stack two patties on each roll, top with pickles, and enjoy!
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Everybody has a favorite sandwich, and this is Mau’s! Actually, on our first date, we went to a restaurant with one of his favorites, but he resisted because he was trying to “lose some weight.” Mau then surprised me saying that he used to sell this sandwich when he was living in Pittsburgh, PA; so, after I heard that, I had to try it!
Torta Cubana SERVES 2
For Pork 1/2 lb Pork Shoulder 1 Orange 1/4 White Onion 2 Garlic Cloves
1. Preheat oven to 450 F. 2. Cut Pork Shoulder into 1 inch cubes. 3. Blend orange juice, onion, garlic cloves, vinegar, oregano, cumin, salt, and pepper. 4. Bake pork in marinade until tender (usually 20-25 minutes).
1 oz Red Wine Vinegar 1 tsp Dry Mexican Oregano 1/2 tsp Cumin 1/2 tsp Salt 1/2 tsp Pepper
7. Assemble sandwich with cheese, bacon, pork, and pickles.
For Sandwich 1 French Baguette 4 oz Smoked Gouda Cheese, sliced 4 oz Sliced Bacon 1 tsp butter Sliced Pickles (to taste) Mustard (to taste)
8. Rub butter on outside of bread and place sandwich in a pan to toast. To press, you can place parchment paper on top of the sandwich and place a heavy pot or pan on top of the sandwich.
5. Cook bacon until crispy. 6. Slice baguette in half and spread mustard on both sides.
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A very classic Mexican dinner dish, the enchilada, has many variations. This one is ours! We first made it when we were having dinner with Mau’s family and have added some twists to it, such as changing the filling for shrimp. Feel free to add your twists to it as well!
Enchiladas Verdes SERVES 2
6 oz Salsa Verde (pg. 15) 2 oz Cream Cheese 6 Corn Tortillas ¾ lb Peeled and Deveined Shrimp 3 oz Crumbled Queso Fresco
GLUTEN FREE
1 Garlic Clove 1 oz Oil Kosher Salt to taste Cilantro and onion for garnish
1. Blend cream cheese and salsa verde until smooth. Then place in small saucepan and keep warm.
5. Roll up your enchiladas with shrimp & queso mixture inside. Make sure they are tight and won’t roll open.
2. Dice shrimp and cook over medium heat with garlic, ½ oz oil, and salt to taste.
6. Pour salsa over the enchiladas and serve. Garnish with cilantro, onion, and remaining queso fresco.
3. Once cooked, mix in with 2 oz crumbled queso fresco. Save for later. 4. Warm up remaining ½ oz of oil, pass tortillas through it until they are warm and pliable.
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When Mau invited me over to celebrate his mother’s birthday, he told me he wanted to do something nice for her. We stopped at a supermarket and started picking out ingredients for a birthday dinner. He started playing around in the kitchen and the result was a dish that everyone who has tried has requested him over and over again. It has quickly become Mau’s signature dish and one of my personal favorites.
Sunny Scallop Pasta SERVES 2
8 oz Parpadelle Pasta 12 Large Sea Scallops 1 Stick Butter 1 cup Chopped Pancetta 1 cup Chopped Parsley
1 cup Chopped Sun Dried Tomatoes 1/₂ cup grated Pecorino Romano 2 tsp Chopped Garlic 2 tsp Red Pepper Flakes .5 oz Lemon Juice
1. Bring pasta water to a boil. Try to use as little water as possible to cover up pasta, so water is starchy once pasta is cooked.
5. Add white wine, lemon juice, 9. Place scallops in pan and allow them to sear for 2 parsley, sun dried tomatoes, and Pecorino Romano to sauce. minutes, or until golden brown on one side, then flip and sear 6. Shake vigorously until sauce for 1.5 minutes on second side. has come together into a hoRemove and save for later. mogeneous mixture, making 10. Plate pasta and top with sure pasta does not break. scallops and a little bit of 7. In a nonstick pan, heat up refreshly ground black pepper. maining 1/2 stick of butter and add 1 tsp garlic and a little bit of olive oil. Turn up to medium-high heat.
2. Cook pasta until al dente (with a little pop to the bite). 3. On stainless steel pan, melt 1/2 stick of butter and add 1 tsp of garlic, red pepper flakes and pancetta. 4. Transfer pasta using tongs and throw in about 1/2 cup of the starchy pasta water into the pan.
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GLUTEN FREE OPTION
8. Dry scallops with a paper towel and sprinkle with salt and pepper just before placing in pan.
.5 oz White Wine ¹/2 tsp Kosher Salt ¹/2 tsp Ground pepper
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Pamela Perez is a Senior graphic design student at UTRGV. Although she started off in the fashion industry, she decided to change career paths and focus on helping small businesses think big. Her love for food has opened up opportunities to work with many local restaurants in McAllen, Texas. Pam uses her talents to inspire business owners with marketing campaigns, promotions, and showcasing their products in a way that will connect them with their target clientele. Pam hopes to become the creative director of a company and also hopes to one day open a restaurant with Mau.
Mauricio Arredondo is a mechanical engineer with many creative talents. One of his favorite things to do is to learn new cooking techniques. Whether it is watching tutorial videos on his free time, or looking for the newest kitchen gadgets, he is always looking for ways to impress his loved ones with his food. Mauricio loves to express his creativity through his plating skills, and enjoys going to second-hand stores to find dinnerware he can create his recipes around. He enjoys cooking for and with others and hopes to one day open a restaurant with Pam.
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