Smoky Mexican Tortas Ahogadas

(YouTube Video is below)

Pork Meat 

1. 1/4 cup olive oil 

2. 1/4 cup soy sauce 

3. 1 tablespoon of minced garlic

4. 1 1/2 tablespoon dijon with chardonnay

5. 1 bay leaf (laurel)

6. 1 tablespoon whole black pepper

7. Juice of one small lime 

8. 1-2 lb of pork stew meat cut into very tiny pieces

Spicy Sauce

1. 1 cup water 

2. 3 garlic cloves

3. 6-7 guajillo peppers 

4. 1/4 piece of onion 

5. 25-30 dried chile de arbol peppers 

6. 1/3 cup pepper brine

7. 1 teaspoon salt
Bread
1. Bolillo bread or baguettes

Preparation

1. In a large bowl combine oil, soy sauce, minced garlic, dijon, bay leaf, whole black pepper, lime juice and pork stew. Refrigerate for 1-3 hours

2. For the sauce, boil the water and add the garlic cloves, guajillo peppers, onion, and chile de arbol. Boil for 30 minutes, and add the pepper brine. 

3. Blend the boiled contents including the water. 

4. Strained the blended salsa. You should have an orangey-reddish sauce that is very liquidy.

5. Take the meat out and cook in a pan, once the meat is beginning to cook squeeze two small limes over it and sprinkle lemon pepper (optional.) Cook until meat has a smoky color.

6. Grab a bolillo bread and splice it through the middle, add beans (optional), add the meat generously. And spread the sauce on top. 

* The sauce is spicy! So be careful when spreading it! :)

King Carrot Cake with Pistachios & Thick Vanilla Cream Cheese Glaze

Cake Batter

1. 2 1/2 cups grated carrot 

2. 4 eggs 

3. 2 cups sugar  

4. 2 1/2 teaspoons vanilla extract

5. 2 cups flours 

6. 1 teaspoon baking soda 

7. 1 teaspoon baking powder

8. 1 teaspoon salt

9. 2 teaspoons ground cinnamon 

10. 2 1/2 cups grated carrots 

11. 1/2 cups chopped walnuts
12. 1 1/4 cups vegetable oil

Vanilla Cream Cheese

1. 1/2 cup softened butter

2. 8 oz cream cheese garlic cloves minced

3. 4 cups of confectioners sugar 

4. 2 teaspoon vanilla extract 

Cake Toppings

1. 1/4 cup chopped pistachios

2. 1 cup very finely chopped walnuts

Preparation

1. Preheat oven to 350 degrees.

2. In a large bowl combine eggs, sugar, and vanilla. Mix well.

3. Add the flour, baking soda, baking powder, salt, and cinnamon. Mix well.

4. Stir in the grated carrot and chopped walnuts.

5. Add the vegetable oil and mix very well. 

6. Butter your cake pan and add the batter. 

7. Bake in the preheated oven for about an hour.

8. In a separate bowl, add the butter, cream cheese, confectioners sugar, and vanilla.

9. Whisk very well with a hand mixer.

10. Once your cake is done, let it cool for a couple of minutes. 

11. Add a generous amount of glaze on top of the cake and let some of the glaze drip down. 

12. Coat the cake with finely chopped walnuts all around.

13. Place the chopped pistachios on the center of the cake.

Delicious Costoletta Chicken with Creamy Lemon Sauce, Garlicky Mash, & Grilled Asparagus

Chicken
1. 4-6 boneless and skinless chicken breasts 
2. 1 large lemon
3. 1 1/2 cups of plain bread crumbs
4. 2 tablespoon grated parmesan cheese
5. 2 eggs
6. 2 tablespoon water
7. 3 tablespoon flour 
8. 1 teaspoon ground pepper
9. 1 teaspoon kosher salt
10. 2 tablespoons olive oil
11. 1 tablespoon of melted butter
Lemon Zest Sauce
1. 1 tablespoon of olive oil
2. 2 garlic cloves minced
3. 2 cups of heavy whipping cream
4. 1 tablespoon of Dijon mustard
5. 1/4 cup fresh lemon juice
6. 1/8 cup chicken stock
7. Kosher salt
8. Ground pepper
9. 1 tablespoon melted butter
Chicken
1. Preheat oven to 200F. 
2. Bake lemon zest for 5 minutes.
3. Grab three bowls. In the first bowl combine flour, pepper, & salt. In the second bowl combine eggs and water; whisk well. -In the third bowl, combine most of the baked zest (leave a tad for the sauce), parmesan cheese, and the bread crumbs.
4. Place the chicken on a cutting board and pound until 1/4 thick. 
5. Place pounded chicken in the flour mix, followed by the egg mix, and bread crumb mix.
6. Heat the tablespoons of olive oil and butter over medium heat.
7. Place chicken in pan.  
8. Cook on each side for 4-5 minutes.
9. After all the chicken is cooked, place in the oven at 300F for 15-25 minutes.
Lemon Zest Sauce
1. Heat olive oil over medium heat, add minced garlic and saute.
2. Place whipping cream and boil until reduced. 
3. Add digon mustard, lemon juice, chicken stock, pinch of lemon zest, salt, pepper. 
4. Simmer for six minutes
5. Remove from heat and stir in melted butter right away. 
6. Pour over the baked chicken once it is served!