Spidar
The Spittler Family Recipe Collection
Berbere Chicken with Sweet Potato and Red Onion
Bone-in chicken thighs rubbed in berbere spice roasted over sweet potato cubes and red onion wedges. Sweet potato gets a 15-minute head start. Ethiopian-inspired, sheet tray method.
Camarones a la Diabla
Large shrimp in a sauce of rehydrated guajillo and árbol chilis, tomato, garlic, and chipotle. The sauce is fried until dark and concentrated before the shrimp are added. Medium heat, very low saturated fat.
Chicken Cacciatore — Hunter's Braised Chicken
Bone-in chicken thighs and drumsticks braised in white wine, crushed tomatoes, olives, capers, rosemary, and thyme. Sauce reduced until thick and glossy. Ligurian-style, not the Americanized bell pepper version.
Cold-Fermented GF Pizza (Caputo Fioreglut)
Gluten-free cold-fermented pizza using Caputo Fioreglut flour, baked in a cast-iron pizza pan at 550°F. Yields 2 × 11.5" pizzas with a crisp base and tender interior.
Crispy Air Fryer Corn Tortilla Chips
Light, crunchy homemade tortilla chips made from corn tortillas with minimal oil. Perfect for dipping in guacamole and kid-friendly.
Crispy Oven Fries
Par-boiled with vinegar for structure, optional freeze for maximum crunch. The freeze-then-bake method ruptures surface cells for commercial-level crispiness at a fraction of the fat. Works fresh or from freezer.
Dak Bokkeum Tang — Korean Braised Spicy Chicken with Potatoes
Bone-in chicken thighs and drumsticks braised stovetop in a gochujang-tamari sauce with Yukon Gold potatoes. Reduced to a thick, sticky glaze. Medium heat.
Family Garlic Shrimp (Caesar-pairing weeknight version)
Stripped-down weeknight gambas-style shrimp scaled for a family of 4. Avocado oil base (no olive bitterness), no chili in the base (table-side option), garlic done two ways for texture and depth. Pairs deliberately with Caesar-dressed romaine — warm shrimp on cold dressed greens. Differs from the more elaborate /recipes/gambas-al-ajillo (no pasta, no sherry, no chili, faster).
Frijol Bayo with Four Chiles, Avocado Leaf & Pasilla Rajas
Bayo beans simmered in a deeply layered chile paste built from four dried chiles, ground pepitas, charred corn tortilla, and wild mushroom powder. Avocado leaves perfume the bean pot. Tomato paste, smoked paprika, MSG, soy sauce, and nutritional yeast stack umami without animal fat. Charred fresh pasilla rajas garnish on top.
Gambas al Ajillo — Spanish Garlic Shrimp over GF Pasta
Large shrimp cooked in olive oil with thin-sliced garlic, smoked paprika, and árbol chili. Tossed with GF pasta and emulsified with pasta water into a light sauce. Five core ingredients — restraint is the technique.
Harissa Chicken with Cauliflower and Chickpeas
Bone-in chicken thighs coated in harissa roasted over cauliflower and chickpeas on a preheated sheet tray. Vegetables go in first to caramelize, chicken added halfway so drippings baste everything in the second half.
High-Umami Ranch Dressing v2
Ranch dressing built on blended cottage cheese and Greek yogurt with boosted mayo for better mouth-coating, plus full umami support from MSG, nutritional yeast, and miso. Roughly 55–60% less saturated fat than traditional ranch.
Homemade Refried Pinto Beans
Transform your flavorful cooked pinto beans into creamy, delicious refried beans perfect as a side dish or filling for tacos and burritos.
Intensely Spiced Shawarma Chicken with 24-Hour Marinade
Bold, aromatic Middle Eastern chicken with a complex spice blend and extended marinade for maximum flavor penetration. Crispy edges with tender, juicy interior.
Jamaican Jerk Chicken
A traditional Jamaican jerk chicken recipe with aromatic spices and scotch bonnet peppers, perfect for grilling or baking.
Larb Gai — Thai Minced Chicken Salad
Classic Isaan-style minced chicken salad with toasted rice powder, fish sauce, lime, shallots, and fresh herbs. Served at room temperature in lettuce cups. High protein, very low saturated fat.
Maximum Flavor Chicken Shawarma
Restaurant-level shawarma with a heavy spice paste, tomato paste for umami depth, and fish sauce backbone. The cinnamon-allspice-cardamom trio is what makes it taste like shawarma, not just chicken with cumin. Designed for ribolator rotisserie.
Maximum-Flavor Tzatziki
Tzatziki built on fat-free Greek yogurt and blended cottage cheese with a full umami stack — miso, MSG, sumac, toasted cumin, dual acid, and fresh herbs. About 0.3g sat fat per serving.
Orange–Chipotle Chicken with Achiote
Boneless skinless chicken thighs braised in orange juice, chipotle, and achiote, then shredded and broiled for caramelized edges. Taco-ready.
Pad Kra Pao — Thai Basil Chicken with Vegetables
Thinly sliced chicken thigh stir-fried with holy basil or Thai basil, garlic, bird chilis, green beans, and bell pepper in a fish sauce-oyster sauce base. Isaan-style, optimized for high-BTU propane wok burner.
Peak-Flavor Caesar Dressing
Umami-stacked Caesar dressing using the Yamaguchi 1967 synergy framework — glutamate (parmesan, MSG, nutritional yeast) + inosinate (anchovies, fish sauce) + guanylate (dried shiitake powder) for ~30× perceived umami amplification. Lower oil, higher egg/anchovy ratio than traditional. Avocado oil base with finishing EVOO splash to avoid olive bitterness clashing with the umami stack.
Smashed New Potatoes with Mustard-Miso Umami Glaze
Crispy-edged smashed new potatoes coated in a mustard-miso-fish-sauce glaze stacking three umami sources (glutamate from miso + parmesan-equivalent koji depth, inosinate from fish sauce, secondary glutamate from tamari + MSG) without anchovies or Worcestershire. Pairs deliberately with garlic shrimp + Caesar — same flavor family, different format. Low saturated fat, kid-friendly, high potassium.
Sour Lemon Gummies
Imported from sour_lemon_gummies.docx
Spatchcocked Chicken over Vegetable Plancha
Whole chicken with backbone removed, rubbed in garlic-paprika-lemon paste and cooked flat so breast and thigh finish simultaneously. Served over a plancha of grilled zucchini, eggplant, red pepper, and red onion that catches all the drippings. Grill and oven methods both included.
Sprouted Oats with Chia Seeds and Prunes
A hearty, nutritious breakfast bowl featuring gluten-free sprouted oats, chia seeds, and prunes, topped with creamy cottage cheese.
Sundried Tomato Protein Cream Sauce
Imported from sundried_tomato_cream_sauce.docx
Taco Cart Green Sauce
The creamy green sauce from the best taco carts — avocado, charred tomatillo, and serrano with a cottage cheese and yogurt base for protein and body. About 0.3g sat fat per serving.
Vietnamese High-Impact Chicken Thighs
Bone-in skin-on chicken thighs with blender marinade (fish sauce, lemongrass, five-spice), pan-seared and convection finished. Protein-forward with crisp skin and deep umami.