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INGREDIENTS:

Short Rib Wellington

Short Rib:

• 1 Short Rib Plate

• Salt and pepper to taste

• Spicy mustard for brushing

• Vegetable oil for searing

Miso Port Duxelles:

• 6 ounces (168g) brown button mushrooms, roughly chopped

• 2 ounces(56g) shiitake mushrooms, roughly chopped

• 2 tablespoons (28g) unsalted butter

• 1 shallot, finely chopped

• 1 spring of rosemary

• 1/4 cup (59ml) sherry wine

• 1 tablespoon (18g) white miso paste

• 1 ounce (28g) black truffle, grated

• 2 cloves garlic, finely chopped

Crepe:

• 3 eggs

• 2 tablespoons (28g) unsalted butter, melted

• 1.5 (360g) cups milk

• 1 teaspoon (6g) fine sea salt

• 1 cup (150g) all-purpose flour

Assembly

• Crepes

• 20 slices prosciutto

• 2-3 boxes of puff pastry (https://www.joshuaweissman.com/post/homemade-puff-pastry)

• Duxelles

Nam Prik Pao Smoked Prime Rib:

• 1/2 cup (80g) beef tallow, softened

• 1/4 cup (50g) dijon mustard

• 5 cloves garlic, finely chopped

• 2 teaspoons (4g) fresh cracked black pepper

• 1 tablespoon (5g) rosemary, finely chopped

• 1.5 tablespoons (15g) kosher salt

• 3 tablespoons (38g) Nam prik pao

• 6-8lb (2.72 - 3.62kg) Prime Rib Roast

• Salt and pepper to taste (season ahead and cure)

• 1 tablespoon (19g) dark soy

Patatas Bravas:

• 2 lbs (907g) russet potatoes

• Bravas sauce

• Mayo

• Italian parsley for garnish

Bravas Sauce:

• Vegetable oil for cooking

• 3 tbsp (45ml) Olive oil

• 1 small sweet onion, diced

• 4 cloves of garlic, roughly chopped

• 1 ½ tsp (7g) granulated sugar

• 1 can (14oz/400g) crushed tomatoes

• ⅓ (78ml) cup water

• 1 tbsp (7g) sweet paprika

• 3 tbsp (45ml) olive oil

• Salt to taste

Elote:

• 1 c (220g) Kewpie mayo

• ½ tsp (>1g) Ancho powder

• ½ tsp (>1g) Chipotle powder

• MSG to taste

• 1 tbsp (15g) lemon juice

• 5 corn on the cob, split in half

• 1 c (130g) Cotija cheese, grated

• ½ c (50g) Togarashi for garnish

• cilantro leaves for garnish

Spicy Garlic Cucumber Salad:

• 1 tbsp (13g) Sugar

• 1 tbsp (11g) Salt

• 6 each Persian Cucumbers, accordion cut

• 2 tbsp (30g) Soy Sauce

• 1.5 tbsp (18g) Rice Vinegar

• ½ tsp (3g) yuzu juice

• 2.5 tbsp Chili oil (with sediments)

• Pinch of MSG

• 1 tbsp (9g) Toasted white sesame seeds for garnish

• Daikon, chiffonade

• Lemon zest for garnish

Spinach Artichoke Dip:

• 1 tbsp (14g) butter

• 4 cloves garlic, minced

• 4 c (110g) spinach, cooked and drained

• ½ c (110g) cream cheese, softened

• ½ c (100g) creme Fraiche

• ¼ c (21g) Parmesan cheese, grated

• 1 c artichoke hearts, cooked & roughly chopped

• ⅓ c (35g) Mozzarella cheese

• ⅓ c (33g) Monterey cheese

• Salt and pepper to taste

Sichuan Honey Garlic Rolls:

Sichuan Honey Garlic Butter:

• ⅓ cup (75 g) salted butter

• ½ teaspoon (>1 g) ground Sichuan peppercorns

• 1 teaspoon (3 g) gochugaru

• 3 tablespoons (64 g) honey

Dough:

• 4 cups (600g) all-purpose flour

• 1/3 cup (75g) sugar

• 2 teaspoons(12g) fine sea salt

• 1 cup (225ml) water

• ¼ cup (59g) milk

• 2.5 teaspoon (10g) instant yeast

• 1 large egg

• ½ cup (112g) unsalted butter, softened

Spicy Yuzu Apple Jam:

• 4 lbs (1814g) apples, peeled and cut into ½” chunks

• 2 cups (420g) granulated sugar

• ½ cup (118ml) water

• 3 Thai chilies, finely chopped

• 2 tablespoons (27g) yuzu juice

Snickerdoodles:

• 1 cup(227g) unsalted butter, softened

• 1.5 cups (315g) granulated sugar

• 2 eggs

• 1 egg yolk

• 2.5 teaspoons (12g) vanilla extract

• 2.5 cups (375g) all-purpose flour

• 1.25 teaspoon(6g) fine sea salt

• 1.5 teaspoons(2g) cream of tartar

• ½ teaspoon (>1g) baking soda

Cinnamon Sugar:

• ¼ cup (55g) granulated sugar

• 1 tablespoon (10g) ground cinnamon

Chocolate Chip Cookies From My Book:

• ¾ c (150 g) Sugar

• ¾ c (161 g) light brown sugar

• 1 ½ tsp (9 g) sea salt

• ¾ c (168 g) unsalted butter, melted

• 1 large egg yolk

• 1 large egg

• 2 tsp (10 g) vanilla extract

• 1 ¼ c + 1 tbsp (197 g) AP Flour

• ½ tsp (2 g) baking soda

• 8 oz (225 g) dark chocolate, 70% cacao, rough chopped

INSTRUCTIONS:

Short Rib Wellington

Short Rib:

1. Pat dry ribs with a paper towel. Season it with salt and pepper generously and vacuum-seal it.

2. Set up your sous vide at 69F and submerge the short rib for 48 hours. Remove, and place on a baking sheet. Place another baking sheet on top, weigh it down, about 15 - 20# of pressure, and refrigerate overnight.

3. Remove the ribs from the bag, and split them into two pieces lengthwise. Slice them off the bone, staying as close as possible to the bone. Then cut those pieces into 2.5” wide by 5 - 6” long logs.

4. Brush your ribs log with the mustard, season to taste with salt, and let it rest.

Miso Port Duxelles:

1. Place button mushrooms and shiitake mushrooms in a food processor and pulse until fine.

2. In a medium saucepan, add butter, and set to medium heat; once hot, add shallots and season with salt. Saute until softened, then add mushrooms and season to taste with salt.

3. Add rosemary and cook for 5 - 6 minutes. Once all the water evaporates, add sherry wine and cook until all the liquid is gone.

4. Remove rosemary, cut off the heat and stir miso paste, truffle, and garlic; stir until combined.

Crepe:

1. In a medium mixing bowl, add eggs, whisk in butter, and milk. Then add salt and flour; mix until smooth.

2. Set up a nonstick 12” skillet over medium heat, spray with cooking oil, and once hot, add ⅓ c of your batter, swirling around to cook in one thin layer. Cook for 30 - 45 seconds, flip and cook another 25 - 30 seconds. Repeat until you get at least 5 crepes.

Assembly

• Crepes

• 20 slices prosciutto

• 2-3 boxes of puff pastry (https://www.joshuaweissman.com/post/homemade-puff-pastry)

• Duxelles

1. Preheat oven to 475F.

2. Place 2 sheets of plastic wrap on a work surface, slightly overlapping.

3. Place 1 crepe, then add 2 - 4 slices of Prosciutto shingled together. Spread ¼ of your duxelles, place a short rib at the bottom of the crepe and roll up. Roll the edges tightly and put them in the fridge.

4. Roll one sheet of puff pastry into a rectangle, 10x14” and ¼” thick. Unwrap your “rib-log” and place it at the bottom.

5. Brush the edge of the rectangle with eggwash, consisting of 2 beaten egg yolks mixed with one tsp of water.

6. Roll it up and trim the edges lightly. Next, wrap it in plastic to close the edges and place it in the fridge for 20 minutes. Repeat with the rest of the ribs.

7. Remove the plastic wrap and brush them with eggwash; sprinkle flaky salt and bake for 20 - 25 minutes or until the pastry is golden brown and cooked through.

8. Remove from the oven and let it rest for 5 minutes before slicing.

Nam Prik Pao Smoked Prime Rib:

1. Preheat, the smoker to 225F.

2. In a medium-sized bowl, add beef tallow and mustard; whisk together until combined. Then, add garlic, pepper, salt, and Nam prik pao; whisk to combine. Finally, whisk in soy sauce.

3. Pat dry Prime rib with paper towels and spread your rub around the meat. Place in the smoker for 4 hours or until the internal temperature reads 128F.

4. Remove and let it rest for 15 minutes. Increase the oven temperature to the highest, about 500F, and bake for 10 minutes or until browned. Rest your Prime Rib for 25 - 30 minutes before slicing.

Patatas Bravas:

1. Preheat oven to 450F.

2. Wrap each potato with foil. Place them on a baking sheet and bake for 1 hour. Then, remove the foil and place them in the fridge overnight.

3. Cut potatoes into bite-size cubes. Fill up a heavy bottom pot just over halfway with at least 2” inches of vegetable oil. Heat oil to 350F, and in batches, fry your potatoes for 2 -3 minutes or until golden brown and crisp.

4. Drain on a paper towel, and season them with salt while hot. Place potatoes on a platter and add generously randomized dots of your “bravas sauce.” Repeat this process with mayo and garnish with your favorite micro-greens.

Bravas Sauce :

1. In a medium sauce pot, add enough vegetable oil to coat the bottom of the pan and heat over medium. Add onion and garlic; saute for 5 minutes or until softened.

2. Add sugar, crushed tomatoes, water, and paprika. Stir, boil, and reduce the heat to low; simmer until reduced and thickened.

3. Place that in a blender, and blend on high until smooth as possible. Then slowly stream in olive oil while constantly blending. Once emulsified, place in a bowl and season to taste with salt.

Elote:

1. In a small mixing bowl, add mayo, ancho powder, chipotle powder, MSG, and lemon juice; whisk to combine.

2. In a large saucepot, add enough water to cover ¾ of the pot and bring to a boil. Drop your elotes and cook for 3 minutes. Remove from water, and pat dry the elotes with a paper towel.

3. Brush them generously with your spicy mayo and coat them with cotija cheese. Sprinkle some togarashi, add hot sauce to your desire, and garnish with cilantro leaves.

Spicy Garlic Cucumber Salad:

1. Place one cucumber in between two chopsticks parallel to the cucumber. Then, cut in ¼” intervals at a 45-degree angle. Flip over to the other side, and this time cut straight and in ¼” intervals. Repeat with the rest cucumbers.

2. In a small mixing bowl, mix sugar and salt until combined. Season your cucumbers with this mixture and let them cure for 5 minutes. Then, carefully drain the water as much as possible.

3. In a separate bowl, mix soy sauce, rice vinegar, yuzu, chili oil, and MSG. Add the sauce to your cucumbers and toss them until well-coated.

4. Place in a bowl, top with daikon or thinly sliced green onions, and sprinkle sesame seeds.

Spinach Artichoke Dip:

1. Preheat oven to 375F.

2. In a medium saucepan, add butter, set over medium heat, and once hot, add garlic; saute until fragrant. Add spinach and cook until wilted. Remove from the pan and drain them through a fine mesh strainer.

3. In a medium bowl, add cream cheese and creme fraiche; whisk until combined.

4. Add Parmesan cheese and season with salt and pepper. Next, add artichoke hearts and drained spinach; mix until well combined. Grease a ¾ quart baking pan with cooking spray and add your mixture; spread the mixture evenly across the pan.

5. In a separate bowl, add Mozzarella cheese and Monterey cheese, and sprinkle your cheese on top of your spinach dip. Bake for 20 minutes or until the cheese is melted and golden brown. Serve with chips or as a garnish.

Sichuan Honey Garlic Rolls:

Sichuan Honey Garlic Butter:

1. In a medium sauce pot, add all ingredients until melted and combined.

Dough:

1. Preheat oven to 350F.

2. In a stand mixer bowl, add flour, sugar, and salt; whisk to combine. In a separate container, add water and milk; heat to 95F and whisk in the yeast till dissolved. Finally, add beaten egg.

3. Fit the dough spiral attachment, and begin mixing on medium-low. Add your yeast mixture, and mix until you get a rough dough, about 3 minutes. (Add a splash of water if the dough is too dry.)

4. Add butter, about 3 tbsp at a time, until everything has been added. Once smooth, roll into a ball and cover with plastic wrap; rise for 1 hour at room temperature.

5. Punch down your dough and dive it into 69 grams per piece, about 15 pieces total. Roll all your pieces into balls and place them evenly in a greased 12” cast iron skillet. Cover with greased plastic wrap and proof at room temperature for 1 hour.

6. Remove the plastic wrap and brush them with eggwash, consisting of one beaten egg mixed with one tsp of water. Bake for 20 - 25 minutes or until golden brown, with an internal temperature of 195F. Generously brush your buns immediately with your Sichuan Honey Butter and finish them with plenty of flaky salt.

Spicy Yuzu Apple Jam:

1. Place apples in a large saucepot, then add sugar and macerate for 10 minutes. Next, add Thai chilis water and yuzu juice.

2. Mix and boil over medium-high heat; once it boils, reduce the heat to medium and let it reduce, stirring often until your apples turn “glossy-translucent” and the liquid turns into syrup.

3. Cool completely and serve in a bowl.

Snickerdoodles:

1. Preheat oven to

2. In a medium bowl, add butter and beat it using an electric hand mixer, then add sugar and mix until light fluffy. Next, incorporate eggs and egg yolk, followed by vanilla extract.

3. In a separate bowl, add flour, sea salt, cream tartar, and baking soda; whisk together until combined.

4. Add your dry mix to your wet mixture and fold until well combined. Cover with plastic wrap and chill for 20 minutes.

5. Form 2.5 oz balls of dough and roll them in your “cinnamon-sugar” mix. Place them on a baking sheet in rows of 3 and 2.5” space between each. Press the balls lightly with a greased bottom of a cup or glass until lightly flattened.

6. Bake for 8 - 10 minutes; remove and cool for a few minutes, then transfer to a wire rack to cool completely.

Cinnamon Sugar:

• ¼ cup (55g) granulated sugar

• 1 tablespoon (10g) ground cinnamon

Chocolate Chip Cookies From My Book:

1. In a medium bowl, whisk together the granulated sugar, brown sugar, and salt. Whisk in the butter in a slow stream until thoroughly combined and emulsified.

2. Whisk in the egg yolk, the whole egg, and the vanilla extract. Continue mixing until completely incorporated.

3. In a separate medium bowl, whisk together the flour and baking soda. Add the flour mixture to the sugar mixture. Gently mix until just incorporated into a dough.

4. Fold in the chocolate. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or, ideally, overnight.

5. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

6. If the dough was in the refrigerator overnight, it may need to soften at room temperature for 5 to 10 minutes so it's relatively pliable but still very chilled. Using a medium-sized ice cream scoop (3-4 oz), spoon 4 large balls of dough onto 1 baking sheet at least 2½ inches (6.25cm) apart. Repeat on the other baking sheet.

7. Bake 1 sheet at a time for 13 to 15 minutes. When you have 10 minutes remaining in the bake time, pick up the sheet and gently drop it down onto the oven rack. (This will flatten the cookies slightly.) Repeat again when you have 7 minutes left, and once more when you have 3 minutes left. (This makes the cookies much chewier, fudgier, and richer.) Bake until the cookies are a light golden color on the outside but still just slightly underbaked on the inside.

8. Remove from the pan and cool completely on a wire rack. Enjoy! Store leftovers in an airtight container on the counter for up to 1 week.