All the best holiday recipes you need in one video.
Prep and Fridge Rest Time: 14 hours
Cook Time: 48 hours and 30 minutes
5-6 pound bone-in short rib plate
Salt and pepper, to taste
Vegetable oil, for searing (optional)
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
Salt, to taste
1 sprig rosemary
1/4 cup (59ml) dry sherry wine
1 tablespoon (18g) white miso paste
1 ounce (28g) finely grated black truffle
2 cloves garlic, finely chopped
3 large eggs
2 tablespoons (28g) unsalted butter, melted
1 ½ cups (354ml) whole milk
1 teaspoon (6g) fine sea salt
1 cup (150g) all-purpose flour
20 slices prosciutto
Miso port duxelles
2 large egg yolks
1 1/2 teaspoons water
2-3 boxes defrosted puff pastry (Brand Preference: Dufour) OR 2-3x my homemade puff pastry
5 crepe wrapped short ribs
Flakey sea salt, to taste
For The Short Rib
Set a large pot of water or sous vide bath fitted with a sous vide machine to 69℉ / 20℃.
Pat dry the ribs with a paper towel. Season generously with salt and pepper and vacuum-seal.
Submerge the short rib, using a weight if necessary, and sous vide for 48 hours.
Remove the vacuum bags from the water, keeping the meat sealed, and place on a sheet pan. Place another sheet pan on top, weigh it down with about 15-20 pounds of pressure, and refrigerate overnight.
Remove the ribs from the vacuum bag, and split them in half between the bones.
Next, remove the ribs from the bone, cutting as close as possible to the bone. Then cut those pieces into 2 1/2-inch wide by 5-6-inch long logs.
Optionally, sear these pieces, on all sides, in a large sauté pan over medium-high heat until caramelized all over.
Brush the ribs on all sides with a light coating of mustard and season to taste with salt. Let rest while making the duxelle.
For The Miso Port Duxelles
Place the button and shiitake mushrooms in a food processor and pulse until finely chopped but not a paste.
In a medium saucepan over medium heat add the butter and melt. Once the butter is hot, add in the shallot and cook for about 3 minutes, or until softened. Mix in the mushrooms, season with salt and add in the rosemary. Cook for 5-6 minutes, or until the mushrooms cook down and any liquid released is evaporated.
Deglaze the pan with sherry wine and cook until all the liquid is gone, stirring occasionally.
Remove the pan from heat and discard the rosemary sprigs. Stir in the miso paste, truffle and garlic until combined and set aside to cool slightly.
For The Crepes
In a medium mixing bowl, whisk together the eggs, melted butter, milk, and salt until homogenous. Whisk in the flour until a smooth batter forms.
Heat a 12-inch nonstick skillet over medium heat and spray with cooking spray.
Once hot, add about ⅓ cup of batter, swirling the batter around the pan to evenly coat the bottom in an even layer. Cook for 30 - 45 seconds, or until lightly browned and cooked through. Flip and cook for another 25 - 30 seconds or until beginning to brown on the second side. Remove to a plate and repeat until you use all the batter or have at least 5 crepes. Set aside to cool slightly.
Preheat oven to 475℉ / 246℃.
Place 2 sheets of plastic wrap on a work surface, slightly overlapping each other.
Place 1 crepe on top of the plastic wrap and top with 3-5 slices of shingled prosciutto. Add a quarter of the duxelle mixture to the top of the prosciutto and spread, from edge to edge, in one even layer.
Place a short rib at the bottom of the crepe, tightly roll the crepe around the meat, using the plastic wrap to help guide the rolling. Tuck in the sides of the crepe and tightly seal it together with the plastic wrap. Wrap tightly and refrigerate while you assemble the remaining crepes.
In a small bowl whisk together the egg yolks and water until homogenous. Set egg wash aside.
Lightly dust a clean work surface with bench flour. Roll one sheet of puff pastry into a rectangle, about 10 x 14-inches and ¼-inch thick.
Remove the plastic wrap from one of the short ribs wrapped in crepe and place it at the bottom of the puff pastry. Trim the dough into a rectangle so that when you roll the puff pastry the two end edges will just meet to cover the short rib log. Set aside excess pastry dough.
Brush the edge of the puff pastry with egg wash and roll it up to completely cover the log. Trim the sides of the dough so there is just about 1-inch of excess dough on either side, and pinch it together to seal tight. Wrap in plastic to close the edges completely and place in the fridge for at least 20 minutes. Repeat with the rest of the ribs and puff pastry dough.
Remove the plastic wrap from each wellington and place on a parchment lined sheet pan. Brush each with egg wash all over. If you have any excess dough you can use that to add a decorative finish to the wellingtons or alternatively use a sharp knife to create a pattern on top of the puff pastry or just leave them as is.
Sprinkle flakey sea salt over the tops of each and bake for 20-25 minutes or until the pastry is golden brown and cooked through.
Remove from the oven and let it rest for 5 minutes before slicing and serving.
Nam Prik Pao Smoked Prime Rib
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
1/2 cup (80g) beef tallow, softened
1/4 cup (50g) Dijon mustard
5 cloves garlic, finely chopped
2 teaspoons (4g) freshly cracked black pepper
1 tablespoon (5g) finely chopped rosemary
1 1/2 tablespoons (15g) Kosher salt
3 tablespoons (38g) nam prik pao
1 tablespoon (19g) dark soy
6-8 pounds (2.72-3.62kg) boneless prime rib roast
Preheat a smoker, or oven if you don’t have a smoker, to 225℉ / 107℃.
In a medium-sized bowl, whisk together the tallow, mustard, garlic, black pepper, rosemary, salt, nam prik pao and soy sauce until evenly combined.
Pat dry the prime rib with paper towels and rub the mixture all over. Place in the smoker, or on a sheet pan in the oven, for 4 hours or until the internal temperature reaches 128℉ / 53℃.
Remove and let rest for 15 minutes. Increase the oven temperature to the highest temperature, about 500℉ / 260℃.
Roast for 10 minutes or until browned all over. Remove from the oven and let rest again for 25-30 minutes before slicing and serving.
*For best results start cooking the potatoes the day before serving*
Prep and Cooling Time: 20 minutes plus overnight
Cook Time: 1 hour 15 minutes
3-4 pounds (1.3-1.8kg) russet potatoes
12 cups (2.8L) vegetable oil, for frying
Salt, to taste
Micro greens or parsley leaves, to garnish
Vegetable oil, to coat pan
1 small sweet onion, diced
4 cloves garlic, roughly chopped
1 ½ teaspoons (7g) granulated sugar
1 14-ounce can (400g) crushed tomatoes
⅓ cup (78ml) water
1 tablespoon (7g) sweet paprika
3 tablespoons (45ml) extra virgin olive oil
Salt, to taste
For the Patatas Bravas
Preheat the oven to 450℉ / 232℃.
Wrap each potato in foil, place on a sheet pan and bake for 1 hour, or until softened and easily pricked with a fork. Let cool to room temperature and then refrigerate the potatoes overnight.
Heat a 6-quart stock pot with the vegetable oil to 350℉ / 177℃.
Cut the chilled potatoes into bite-size cubes. Fry the potatoes, in batches, until golden brown and crispy, about 2-3 minutes per batch. Drain on a paper towel, and season immediately with salt.
Place potatoes on a serving platter and generously top with dollops of bravas sauce, followed by dollops of mayo. Garnish with microgreens or parsley leaves and serve immediately.
For the Bravas Sauce
In a medium saucepan over medium heat, add enough vegetable oil to coat the bottom of the pan. Once hot, add the onion and garlic and sauté for 5 minutes or until softened.
Stir in the sugar, crushed tomatoes, water, and paprika. Bring to a boil over medium high heat, reduce the heat to low and simmer until reduced and thickened.
Add the sauce to a blender, and blend on high until as smooth as possible. Slowly stream in the olive oil while constantly blending. Once emulsified, place in a bowl and season to taste with salt. Keep warm until ready to serve.
Prep Time: 15 minutes
Cook Time: 3 minutes
1 cup (220g) Kewpie mayo
½ teaspoon (0.5g) ancho powder
½ teaspoon (0.5g) chipotle powder
Salt, to taste
1 tablespoon (14g) lemon juice
4-6 corn on the cob, split in half
1 cup (130g) freshly grated cotija cheese
Togarashi, to garnish
Hot sauce, to garnish
Cilantro leaves, to garnish
In a small mixing bowl, mix together the mayo, ancho and chipotle powder, MSG, lemon juice and salt to taste until evenly combined. Refrigerate until ready to use.
Bring a large pot of water to a boil. Add the corn and boil for about 3 minutes or until the corn turns a bright yellow and the kernels are tender. Alternatively, you can grill the corn over medium heat until charred all over and the kernels are tender.
Brush each piece of corn generously with your spicy mayo and coat them with cotija cheese. Sprinkle over top togarashi and add to a serving plate. Drizzle the tops with hot sauce and garnish with cilantro leaves.
Spicy Garlic Cucumber Salad
Prep Time: 30 minutes
Cook Time: 0 minutes
6 Persian cucumbers
1 tablespoon (13g) granulated sugar
1 tablespoon (11g) Kosher salt
2 tablespoons (30g) soy sauce
1 ½ tablespoons (18g) rice vinegar
½ teaspoon (3g) yuzu juice
2 ½ tablespoons chili oil, including any solids if your chili oil has them
Chiffonade daikon or thinly sliced green onions, for garnish
1 tablespoon (9g) toasted white sesame seeds, for garnish
Place two chopsticks parallel to each other on a cutting board just wide enough for a cucumber to fit in between. Cut the cucumber in ¼-inch intervals at a 45° angle, or on a bias. Flip over to the other side, and this time cut straight down in ¼-inch intervals. Repeat with the remaining cucumbers. The cucumber will hold together but pull apart into slices like an accordion.
In a small bowl, mix together the sugar and salt until combined. Season the cucumbers with the sugar salt mixture and let them cure for 5 minutes. After 5 minutes, carefully drain any water that was released into the bowl.
In a separate bowl, mix together the soy sauce, rice vinegar, yuzu, chili oil, and MSG. Add the sauce to your cucumbers and toss until well-coated.
Place in a serving bowl, top with daikon or thinly sliced green onions, and sprinkle sesame seeds over top.
Spinach Artichoke Dip
Prep Time: 20 minutes
Cook Time: 25 minutes
2 tablespoons (14g) unsalted butter
4 cloves garlic, finely chopped
4 cups (110g) spinach leaves
½ cup (110g) cream cheese, softened
½ cup (100g) crème fraîche
¼ cup (21g) freshly grated Parmigiano Reggiano
Salt and pepper, to taste
1 cup (150g) roughly chopped, cooked artichoke hearts
⅓ cup (35g) grated low-moisture mozzarella cheese
⅓ cup (33g) Monterey jack cheese
Chips, to serve (optional)
Preheat oven to 375℉ / 190℃.
In a medium sauté pan set over medium heat, melt the butter. Once melted, add garlic and sauté until fragrant. Add spinach and cook, stirring often, until wilted. Remove from the pan and drain through a fine mesh strainer, pushing on the spinach to remove as much excess liquid as possible. Remove from the strainer and finely chop the spinach.
In a medium bowl, whisk together the cream cheese and crème fraîche until combined. Add the parmesan and salt and pepper to taste.
Fold in the artichoke hearts and chopped spinach until combined.
Grease a 3-quart baking dish with cooking spray and spread the mixture evenly in the dish.
In a separate bowl, mix together the mozzarella and Monterey jack cheese. Sprinkle the cheese on top of the dip. Bake for 20 minutes or until the dip is bubbling, the cheese is melted and the top is golden brown. Serve as a side dish or with chips.
Sichuan Honey Garlic Rolls
Prep and Rise Time: 2 hours 20 minutes
Cook Time: 25 minutes
4 cups (600g) all-purpose flour
1/3 cup (75g) granulated sugar
2 teaspoons (12g) fine sea salt
1 cup (225ml) water
¼ cup (60ml) whole milk
2 1/2 teaspoon (10g) instant yeast
2 large eggs, divided
½ cup (112g) unsalted butter, softened
Flakey sea salt
Sichuan Honey Garlic Butter
⅓ cup (75g) salted butter
½ teaspoon (0.5 g) ground Sichuan peppercorns
1 teaspoon (3g) gochugaru
3 tablespoons (64g) honey
For The Rolls
In a stand mixer bowl, whisk together the flour, sugar, and salt.
In a microwave safe container whisk together the water and milk. Heat the liquids in the microwave to 95℉ / 35℃. Remove from the microwave and whisk in the instant yeast followed by 1 egg until the mixture is homogeneous.
Fit the mixer with the dough hook attachment and begin mixing on medium-low. Add your yeast mixture, and mix until a rough dough forms. Add in a splash of water if the dough looks too dry. Once the dough comes together, mix for an additional 3 minutes.
With the mixer running, add the softened butter, about 3 tablespoons at a time. Mix until all the butter is incorporated and the dough is very smooth.
Roll the dough on a clean work surface into a ball, place in a bowl, cover with plastic wrap and let rise at room temperature for 1 hour.
Generously grease the bottom and sides of a 12-inch cast iron skillet.
Punch down your dough and divide it into 69 gram pieces, about 15 pieces total. Roll each piece into a ball and place them evenly in the greased skillet. Cover with greased plastic wrap and proof at room temperature for 1 hour.
Preheat oven to 350℉ / 177℃.
In a small bowl whisk together the remaining egg with 1 teaspoon of water until homogenous. Brush the tops of the rolls with the egg wash.
Bake for 20-25 minutes or until golden brown and the rolls reach 195℉ / 90℃ internal temperature.
Make the Sichuan honey butter while the buns bake.
Remove from the oven and immediately brush them with the Sichuan honey butter and sprinkle with flakey sea salt.
For The Sichuan Honey Garlic Butter
In a small saucepan over medium heat add all ingredients and cook until the butter is melted. Stir to evenly combine. Keep warm while the rolls bake so the butter stays melted.
Spicy Yuzu Apple Jam
Prep Time: 30 minutes
Cook Time: 25 minutes
4 pounds (1.8kg) Fuji apples, peeled and cut into ½-inch chunks
2 cups (420g) granulated sugar
3 Thai chilies, finely chopped
½ cup (120ml) water
3 tablespoons (35g) yuzu juice
Place apples in a large saucepan and stir in the sugar until combined. Let macerate for 10 minutes.
Stir in the chilies, water and yuzu juice and place the saucepan over medium high heat. Bring the mixture to a boil.
Once at a boil, reduce to a simmer and cook, stirring often, until the apples are translucent and glossy and the liquid has thickened into a syrup.
Cool completely and serve in a bowl.
*For best results start making the cookies the day before baking*
Prep Time: 45 minutes
Cook Time: 10 minutes
Makes 12 cookies
¼ cup (55g) granulated sugar
1 tablespoon (10g) ground cinnamon
1 cup (227g) unsalted butter, softened
1 ½ cups (315g) granulated sugar
2 large eggs
1 large egg yolk
2 ½ teaspoons (12g) vanilla extract
2 1/2 cups (375g) all-purpose flour
1 1/4 teaspoons (6g) fine sea salt
1 1/2 teaspoons (2g) cream of tartar
½ teaspoon (0.5g) baking soda
For The Cinnamon Sugar
In a small bowl, mix the ingredients until well combined. Set aside.
For The Snickerdoodles
Preheat the oven to 350℉ / 177℃ and line a sheet pan with parchment paper.
In a medium bowl, add butter and sugar and cream on high speed with a hand blender or in a stand mixer until the mixture is light and fluffy.
Beat in the eggs and egg yolk until combined and then add in the vanilla extract.
In a separate bowl, whisk together the flour, sea salt, cream tartar, and baking soda.
Add the dry ingredients to the wet and fold together until evenly combined. Cover with plastic wrap and chill for 20 minutes, or up to overnight.
Form the dough into 1-ounce balls and roll in the cinnamon sugar to coat completely. Place the dough on the prepared sheet pan so that they are about 2 ½-inches apart in 3 rows.
Lightly grease the bottom of a glass with cooking spray and lightly press down on the balls to flatten slightly.
Bake for 9-10 minutes or until just barely golden and set on the tray. Let cool slightly on the sheet pan and then transfer to a wire rack to cool completely. Store leftovers in an airtight container on the counter for up to 1 week.
Chocolate Chip Cookies (From My Book)
*For best results start the cookies the day before baking*
Prep and Rest Time: 30 minutes plus overnight
Cook Time: 24 minutes
Makes 16-18 cookies
¾ cup (160g) light brown sugar
¾ cup (150g) granulated sugar
1 ½ teaspoons (9g) fine sea salt
¾ cup (168g) unsalted butter, melted
1 large egg yolk
1 large egg
2 teaspoons (8g) vanilla extract
½ teaspoon (2g) baking soda
1 ¼ cup plus 1 tablespoon (197g) all-purpose flour
8-ounces (225g) roughly chopped dark chocolate, about 60-70% cacao
In a medium bowl, whisk together both sugars and salt until combined.
While whisking constantly, slowly add in the melted butter, egg, egg yolk, vanilla and baking soda and continue to whisk until a smooth and homogenous batter forms.
Whisk in the flour until evenly incorporated, switching to a rubber spatula if needed to evenly combine.
Fold in the chocolate and cover the bowl with plastic wrap. Refrigerate the dough overnight.
Preheat the oven to 350°F (180°C). Line 2 sheet pans with parchment paper.
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 small ice cream scoop, portion the dough into 2-ounce balls. Space the cookie dough out evenly on the prepared sheet pans, about 2 ½-inches apart. Repeat on the other sheet pan with the remaining dough.
Bake 1 sheet at a time for 10-12 minutes or until the edges of the cookie are light golden brown and the center is still soft and slightly underbaked.
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.