Recipe No. 01 — Greek Yogourt
How to Make Greek Yogourt at Home
Cook 10 min · Rest 8h · Strain · Refrigerate
3 liters of pasteurised 3.25% milk (or 2%)
2-3 tbsp of yogourt nature (no flavor)
Heat milk to 180-185°F. Once it reaches temperature, remove it from the heat and let it cool in a bowl on the counter until it drops to 110–120°F. Add 2 to 3 tablespoons of yogurt, mix well, cover and leave it on the counter for 8–12 hours to ferment.
Once ready, stir gently and strain it through a clean white cotton cloth placed over a strainer for 15 to 30 minutes. The whey will drain into the bowl below, while the yogurt will become thicker as Greek yogurt.
Put in glass jars, refrigerate and use for your mixes. The quantity of yogourt made depends on the quality of your milk. In Costa Rica, with the milk "Coronado" 3.25%, 3 liters of milk give me 2.5 liters of greek thick yogourt. With "Dos Pinos" 3.25%, I get 2 liters of greek thick yogourt.
Recipe No. 02 — Mayonnaise
How to Make Mayonnaise at Home
Blend 1 min · Refrigerate
1 egg yolk (room temperature), 1 tsp Dijon mustard,
1 tbsp lemon juice or vinegar, 1/2 tsp salt, 1 cup neutral oil (sunflower, canola, avocado, light olive oil)
In a bowl, whisk together the egg yolk, mustard, lemon juice, and salt. Start adding the oil drop by drop while whisking constantly. Once it begins to thicken, slowly drizzle the rest of the oil in a thin stream while whisking continuously. Keep mixing until very thick and creamy.
For Extra Thickness: use only yolk, not whole egg. Add more oil gradually (up to 1¼ cups). Use a stick blender for strongest emulsification. Put in a glass jar, refrigerate and use for your mixes.
Recipe No. 03 — With Blue Cheese
Chicken Wings & Blue Cheese
Marinate 30 min · Grill 20 min · Serves 4
2 lbs chicken wings, split at the joints
2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp sugar, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper, 1 tsp cayenne (optional, for heat)
Pat the wings dry and toss with olive oil, paprika, sugar, garlic powder, salt, pepper, and cayenne. Let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
Preheat the grill to medium-high heat. Grill the wings for 18–22 minutes, turning every few minutes, until the skin is crisp, golden, and lightly charred and the internal temperature reaches 165°F.
Serve the wings hot off the grill with the cold blue cheese dip, celery sticks, and lemon wedges on the side.
Recipe No. 04 — With Italian
Slow-Roast Tomatoes & Italian Toast
Prep 5 min · Roast 90 min · Serves 4
1 1/2 lbs cherry or Roma tomatoes (halved), 4 garlic cloves (smashed), 1/3 cup olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp to 1 tbsp of the Italian dry mix.
Preheat the oven to 275°F (135°C). Arrange the tomatoes cut-side up on a parchment-lined baking sheet. Tuck in the garlic, then drizzle generously with olive oil. Sprinkle with sugar, salt, pepper. Slow-roast for 80–90 minutes, until the tomatoes are shrunken, jammy, and lightly caramelized at the edges. Let them cool slightly in the pan oil to soak up all the flavor.
Meanwhile, toast or grill the sourdough or baguette until deeply golden, brush with olive oil while warm and sprinkle the Italian dry mix. Add on the tomatoes and enjoy.
Recipe No. 05 — With Peruvian
Grilled Chicken, Peruvian Sauce
15 min · Serves 4 · Sauce
2 pounds chicken thighs (boneless, skinless), a few cloves garlic peeled and chopped, 1/3 cup soy sauce, 2 tbsp of lime juice, 1 tbsp of olive or avocado oil, 1 tsp paprika, 1 tsp of dried oregano, salt and pepper.
Mix all the ingredients in a plastic bag or bowl with cover and add the chicken thighs to the mix. Cover and marinate in the fridge min. 1h.
Heat the oven at 450°F. Place the chicken pieces on a roasting pan. Bake covered for 30 minutes, then cook uncovered until the chicken is fully cooked (165°F). It should look a little crispy. Cut in pieces, serve with french fries and dip both in the Peruvian dip mix.
Recipe No. 06 — With Tzatziki
Pita & Classic Tzatziki Dip
10 min · Serves 4 · Dip
The 2 best ways:
1 — Blister pita over an open flame until it puffs and chars. Tear into pieces and drag through a cold bowl of the Tzatziki Dip Mix.
2 — Slice small mini pitas in 2 pieces and fry them in sunflower oil in a deep fryer — or spray them with sunflower oil and add to your air fryer for a few minutes. When still hot, sprinkle Himalayan salt on them. Dip in the Tzatziki Dip Mix. Endless love.
Recipe No. 07 — With Ranch
Classic Ranch Dip
5 min · Serves 4 · Dip
1 tbsp Ranch dry mix, 2/3 cup Greek yogurt, 1/3 cup mayonnaise.
In a small bowl, whisk together the Greek yogurt and mayonnaise until smooth. Add the Ranch dry mix and stir well to combine. Cover and refrigerate for 5 minutes to let the flavors bloom.
Serve cold with crunchy vegetables (carrots, celery, radishes, bell peppers), potato chips, or as a dip for chicken wings and fries.
You can also sprinkle the dry mix on top of uncooked chicken breast and add to the oven uncovered for 30 minutes, or until cooked (165°F).
Recipe No. 08 — With Caesar
Classic Caesar Salad
10 min · Serves 4 · Salad
1 tbsp Caesar dry mix, 1/2 cup Greek yogurt, 1/2 cup mayonnaise, 2 anchovy fillets (optional, finely chopped)
For the salad: 2 heads romaine lettuce (chopped), 1/2 cup shaved parmesan, 1 cup croutons, bacon bites, freshly cracked black pepper.
Whisk together the Greek yogurt, mayonnaise, Caesar dry mix and anchovies until smooth and creamy. Taste and adjust seasoning.
In a large bowl, toss the romaine with enough dressing to coat the leaves generously. Top with shaved parmesan, croutons, bacon and a final crack of black pepper. Serve immediately.
Recipe No. 09 — With Jalapeño
Grilled Picanha with Jalapeño Sauce
Grill 20 min · Rest 10 min · Serves 4
1 whole picanha (about 2 lbs), coarse sea salt, freshly cracked black pepper.
For the sauce: 1 tbsp Jalapeño dry mix, 1 cup sour cream (or 1/2 cup sour cream + 1/2 cup mayonnaise for a richer version), squeeze of lime.
Leave the fat cap on the picanha and score it lightly in a crosshatch pattern. Season generously with coarse salt and pepper. Let it sit at room temperature for 20 minutes before grilling.
Grill over high heat, fat-side down first, until deeply seared and golden, then flip and continue cooking to medium-rare (internal temp 130°F). Rest for 10 minutes, then slice against the grain into thick strips.
Meanwhile, stir the Jalapeño dry mix into the sour cream with a squeeze of lime. Serve the sliced picanha hot with the cold jalapeño sauce on the side — bright, salty, with a clean kick that cuts through the richness of the beef.
