Cognac

green peppercorns • ground black or white pepper • butter (about 50 grams) • cornstarch (about 10 grams) • water (about 100 ml) • heavy cream (about 200 ml) • beef bouillon concentrate • brandy or cognac (about 50 ml)

–2 1/4 lbs monkfish tail (800–1000 grams) • shrimp (400 grams) • Clams • medium onion • diced red bell pepper (about 50 grams) • Roma or medium tomatoes • –4 garlic cloves • –2 dried ñora peppers • medium potatoes • Brandy or cognac for flambéing • Olive oil, salt, black pepper, paprika • sprigs of fresh mint (optional)

oxtail (about 2.5 kg) • Extra virgin olive oil • brandy or cognac (about 120 ml) • red wine (about 500 ml) • water (about 1 liter) • beef broth (about 500 ml) • All-purpose flour • Ground black pepper • Sweet smoked paprika (Pimentón de la Vera) • garlic cloves • red bell pepper • leek •

------------------- Meatball Ingredients: • ground chicken (500 g) • bread • little milk • eggs • cinnamon • pine nuts • brandy or cognac • garlic cloves • Fresh parsley • Freshly ground black pepper, to taste • Salt, to taste •

apple • orange • lemon • gin (30 ml) • sweet vermouth (60 ml) • brandy or cognac (60 ml) • red wine (700 ml) • orange or lemon soda (such as Fanta or Schweppes, 12 oz/355 ml) • Ice • Note: The original recipe uses 1 tablespoon of sugar, but at home we make it without sugar

Pork tenderloin • bacon or smoked bacon • Seedless raisins • Liquor for soaking the raisins (Cognac, brandy, rum, etc.) • Dried prunes • Carrots • Onion • Tomato • garlic • Bay leaf • little mix of dried rosemary and thyme • Apple •