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Unbelievably good noodles dishes for less effort 8 ways. TABLE OF CONTENTS Buttered Noodles 4 servings, $0.58 each Drunken Noodles 4 servings, $2.24 each Pastina 4 servings, $1.55 each Chow Mein 6 servings, $1.31 each San Francisco Vietnamese Garlic Noodles 6 servings $1.12 each Yaki Udon 4 servings, $2.36 each Japchae 2 servings, $3.13 each Budget Chile Garlic Noodles 2 servings $1.91 each Buttered Noodles 4 servings Prep Time: 5 minutes Cook Time: 20 minutes Total cost: $4.48 Cost of Ingredients Used: $2.32 Cost Per Serving: $0.58 Ingredients: ½ pound (225g) bucatini ½ cup (120g) cold cubed unsalted butter Salt to taste Fresh cracked black pepper optional Flakey salt optional METHODS Place bucatini in a large pot of boiling water that has been seasoned generously with salt. Cook according to package instructions or until cooked al dente, about 7 minutes. Do not drain the pasta. While noodles are boiling, to a large saucepan over medium-low heat add half your butter.  Once butter is slightly melted, cut off the heat and wait for your pasta to finish boiling. Using tongs transfer your cooked pasta directly from the pot of water into your melted butter saucepan.  Don’t worry about pasta water getting into the pan as it helps to emulsify the sauce. Add your remaining butter and begin constantly tossing the pasta while adding a tablespoon of pasta water at a time until your sauce is fully emulsified and slightly thickened.  Ideally you want it clinging to the pasta nicely. Season to taste with salt, toss again to coat evenly, and serve. Optionally, add flakey salt and freshly cracked pepper.  Be cautious when using flaky salt as it could over salt your dish if it’s already salty enough. Drunken Noodles 4 servings Prep Time: 15 minutes Cook Time: 20 minutes Total cost: $23.85 Cost of Ingredients Used: $8.95 Cost Per Serving: $2.24 Sauce 1 tablespoon (15g) dark soy sauce 1 tablespoon (15g) fish sauce 1 tablespoon (15g) light soy sauce 2 tablespoons (30g) hoisin sauce Noodles 2 tablespoons (30g) vegetable oil 1/2 pound (225g) boneless skinless chicken thighs, cut into ½ inch cubes 1 shallot, thinly sliced 8 cloves of garlic, finely chopped 2 Thai chiles, thinly sliced 1 red Fresno chili or Jalapeno, finely chopped 8 ounces (225g) broad dried rice noodles, prepared according to packaging 1/2 ounce (14g) Holy basil, Thai basil leaves, or even regular basil leaves METHODS Sauce Into a ramekin or small mixing bowl, add your sauce ingredients and whisk until combined. Optionally, if you don’t want to buy both dark and light soy sauce, you can save money by doubling up on either dark or light soy sauce. Noodles In a large wok over medium-high heat add vegetable oil and swirl to coat. Once the oil is beginning to smoke, add chicken gently into one layer to cook evenly, and season to taste with salt.  Sear for 1 to 2 minutes undisturbed, then stir fry for 2-4 minutes or until the chicken is just cooked through. Internal temperature should register 165°F or 73°C. To the wok, add shallot, garlic, Thai chili and fresno chili or jalapeno.  Season to taste with salt, and stir fry for another 30 seconds until fragrant and lightly softened. Add your rice noodles, toss to combine, and then add your sauce and toss to coat. Turn off the heat and add fresh basil leaves, optionally whole, or torn, and toss once more to combine before plating and serving. Pastina 4 servings Prep Time: 10 minutes Cook Time: 20 minutes Total cost: $16.26 Cost of Ingredients Used: $6.19 Cost Per Serving: $1.55 Ingredients: 1 quart (950ml) chicken stock 1 cup (120g) pastina ¼ cup (60g) unsalted butter 3/4 cup (60g) freshly grated Pecorino Romano or Parmigiano Reggiano Salt and pepper to taste METHODS In a 2 quart sauce pan, add chicken stock and bring to a boil over medium high heat. Once boiling, add pastina and cook for 8 to 10 minutes or until al dente.  At this point the majority of the liquid should be evaporated or absorbed by the pasta. Turn off the heat and add your butter, stirring constantly until it's completely melted and emulsified. Add your Pecorino Romano or Parmigiano Reggiano (or both), and mix until fully combined.  Taste and season to your taste with salt if needed. Plate onto a shallow dish and optionally top with more freshly grated cheese of your choice and freshly cracked black pepper. Chow Mein 6 servings Prep Time: 20 minutes Cook Time: 20 minutes Total cost: $30.17 Cost of Ingredients Used: $7.87 Cost Per Serving: $1.31 Sauce 2 teaspoons (8g) corn starch 1 teaspoon (4g) sesame oil 1.5 tablespoons (22g) rice wine vinegar 2.5 tablespoons (40g) light soy sauce 2 tablespoons (30g) oyster sauce Noodles 2 tablespoons (30g) vegetable oil Salt to taste 1/2 pound (225g) boneless skinless chicken thighs, cut into ½ inch cubes 1/4 head Napa cabbage, thinly sliced 1 carrot, julienned 2 ribs celery, small diced 2 stalks green onion, cut into 1 inch segments 12 ounces (340g) chow mein noodles 1 cup (85g) bean sprouts, optional 7 cloves garlic, finely chopped 2 stalks green onion greens, thinly sliced for garnish, optional METHODS Sauce In a small mixing bowl, combine all ingredients and whisk until fully combined. Noodle Assembly In a large wok over medium-high heat add vegetable oil and swirl to coat. Once the oil is beginning to smoke, add chicken gently into one layer to cook evenly.  Season lightly with salt, searing 1 to 2 minutes, and then stir fry and add more salt to taste. Once your chicken is just cooked through, about 3-4 more minutes, add cabbage, carrot, celery, and green onion, season again lightly with salt to taste, and then stir fry for about 2 minutes, or just until the vegetables are softened.  Add chow mein noodles, according to package directions (some are parboiled, others will need to be boiled prior to this step), and toss to combine. Add your bean sprouts (optional) and the sauce, toss until sauce is completely incorporated and thickened. Turn off heat, add garlic, and stir until completely combined and fragrant. Plate and optionally garnish with green onions. San Francisco Vietnamese Garlic Noodles Adapted from “The Wok: Recipes & Techniques” by J. Kenji Lopez-Alt 6 servings Prep Time: 15 minutes Cook Time: 20 minutes Total cost: $25.71 Cost of Ingredients Used: $6.71 Cost Per Serving: $1.12 Ingredients: 2 quarts (1.8L) water ¼ cup (60g) unsalted butter 20-25 cloves garlic, thinly sliced 1 pound (450g) spaghetti 1 tablespoon (15g) fish sauce 1 tablespoon (15g) soy sauce 1 tablespoon (15g) oyster sauce 1 ounce (28g) Parmigiano Reggiano 2 stalks green onion, thinly sliced 2 stalks green onion greens, thinly sliced for garnish, optional Salt to taste optional METHODS In a 5 quart saute pan, bring 2 quarts of water to a boil. Add spaghetti and boil for 8 to 10 minutes, or until al dente, and most of the water is absorbed.  If the water evaporates earlier, just add water back about 1 cup at a time until the pasta is cooked through.The goal at the end of this cook is to have al dente pasta and a small amount of starch-rich water left behind in the pan to help create a nice sauce utilizing that highly starchy water. Meanwhile, in a 5 quart sauce pan placed over medium heat add butter, and once melted add garlic, gently stirring often, just until the garlic becomes fragrant and translucent. Remove from heat. Add fish sauce, soy sauce, and oyster sauce and mix until combined. Add the butter sauce to your pasta and toss constantly until emulsified and slightly thickened. Add Parmigiano Reggiano and continue tossing until emulsified and fully incorporated. Add most of your green onion, reserving a handful for garnish, and toss to combine. Taste and add salt to taste only if needed.  Plate and optionally garnish with green onion. Yaki Udon 4 servings Prep Time: 10 minutes Cook Time: 20 minutes Total cost: $39.98 Cost of Ingredients Used: $9.43 Cost Per Serving: $2.36 Sauce 2 tablespoons (30g) dark soy sauce 1 tablespoon (15g) mirin 1 tablespoon (15g) rice wine vinegar 1 teaspoon (4g) granulated sugar 1 tablespoon (15g) light soy sauce 2 tablespoons (30g) oyster sauce Assembly 3 tablespoons (45g) vegetable oil ½ sweet onion, julienned 1/4 head of Napa cabbage, rough chopped 3 stalks green onion, cut into 1 inch segments 1/4 lb (112g) button mushrooms, sliced 2 eggs Salt to taste 1 pound (450g) udon noodles 1/2 teaspoon (2g) ground white pepper ½ teaspoon (2g) MSG 3 cloves garlic, finely chopped 1 tablespoon (15g) toasted sesame seeds 1/2 cup (5g) bonito flakes optional 3 stalks green onion greens, thinly sliced for garnish, optional METHODS Sauce In a small mixing bowl, combine all ingredients and whisk until fully combined. Noodle Assembly In a large wok over high heat add 2 tablespoons of vegetable oil and swirl to coat. Add onion, cabbage, green onion, mushrooms and season with salt to taste. Stir fry for 3 to 4 minutes or until soft and slightly browned. Remove from the wok and set aside. To the wok, add 1 tablespoon of vegetable oil, and once almost smoking, crack eggs gently into oil and quickly season to taste with salt, scrambling them as they cook. Once scrambled, add your vegetables back to the wok along with udon noodles, (cooked according to package directions), white pepper, MSG, and your sauce. Toss to combine and once thoroughly coated, turn off the heat. Add garlic and toss thoroughly. Plate and garnish with sesame seeds, and optionally, bonito flakes and thinly sliced green onion. Japchae 2 servings Prep Time: 15 minutes Cook Time: 25 minutes Total cost: $26.79 Cost of Ingredients Used: $6.25 Cost Per Serving: $3.13 Jidan (Egg Garnish) Ingredients: 2 egg yolks 1 tablespoon (15g) vegetable oil, spray oil works well Stir Fry Ingredients: 4 ounces (115g) baby spinach 1 tablespoon (15g) soy sauce 2 teaspoons (8g) sesame oil 4 tablespoons (60g) vegetable oil, divided 3 stalks green onion, cut into 2-inch segments 1/2 sweet onion, thinly sliced 5 button mushrooms, thinly sliced 1 carrot, julienned ½ red bell pepper, julienned Assembly: 6 ounces (170g) sweet potato noodles 1 clove garlic, finely chopped 1 tablespoon (15g) soy sauce 1 tablespoon (15g) sweet soy sauce 1 tablespoon (15g) sesame oil, optional 1 stalk green onion, cut into 2-inch segments 1 tablespoon (15g) toasted sesame seeds 1 stalk green onion greens, thinly sliced for garnish, optional METHODS Jidan (Egg Garnish) Separate two egg yolks, discarding the whites. Season lightly with salt, and mix until combined. Heat a small non-stick pan over medium heat, spray or coat with vegetable oil and add yolks and cook for about 45 seconds to 1 minute, or until 75% of the way cooked through. Flip the eggs, turn off the heat and let the cooked yolks sit for another 30 seconds. Remove cooked yolks from the pan onto a cutting board, and when cool enough to touch, roll the yolks up and cut into thinly sliced threads similar to a chiffonade, about ¼ inch thick. Stir Fry Bring a large pot filled with water to a boil and cook noodles according to package directions. In a large seasoned wok over medium low heat add baby spinach, cooking down until fully wilted. Add soy sauce and sesame oil, toss to combine and remove from the wok and set aside. Return wok to medium high heat, add 1 tablespoon (15g) vegetable oil and swirl to coat. Once nearly smoking, add green onion and sweet onion, season with salt to taste, and stir fry 1-2 minutes until softened and beginning to develop some browning. Remove onions from heat and set aside. Return wok to medium high heat, add 1 tablespoon (15g) vegetable oil and swirl to coat. Once nearly smoking, add mushrooms and season to taste with salt, cook 2-3 minutes or until softened and starting to develop color. Remove mushrooms from heat and set aside. Return wok to medium high heat, add 1 tablespoon (15g) vegetable oil and swirl to coat. Once nearly smoking, add carrot, cook until softened and starting to develop color. Remove carrot from heat and set aside. Return wok one final time to medium high heat, add 1 tablespoon (15g) vegetable oil and swirl to coat. Once nearly smoking, add red pepper, cook until softened and starting to develop color. Remove red pepper from heat and set aside. Noodle Assembly To a large mixing bowl add your cooked noodles and all your stir fry ingredients. Add garlic, soy sauce, and sweet soy sauce and toss by hand to combine. Optionally, add more soy sauce or sesame oil to taste. To serve, plate and garnish with spinach, Jidan (egg garnish), toasted sesame seeds, and optionally, thinly sliced green onions. Budget Chile Garlic Noodles 2 servings Prep Time: 5 minutes Cook Time: 15 minutes Total cost: $13.95 Cost of Ingredients Used: $3.83 Cost Per Serving: $1.91 Ingredients: 1/2 cup (120ml) vegetable oil 2 servings Samyang Buldak Spicy Ramen (or another ramen of your choice) 1.5 tablespoons (22g) gochugaru 1 stalk green onion, finely chopped 1 clove garlic, finely chopped Noodle Assembly In a small saucepan, heat vegetable oil to 350°F or 175°C. Separately, bring a large pot filled with water to a boil. While the oil is heating and the water is boiling, to a medium sized mixing bowl add all seasoning and sauce packets from your 2 ramen packages and mix to combine. Add gochugaru and mix to combine. Then carefully pour hot oil into the mixing bowl, stirring with a whisk until fully combined.  The mixture will aggressively bubble, so be careful not to burn yourself here. Add your 2 dry noodle squares to the boiling water and cook according to package directions. Using a spider, or tongs, transfer your noodles into your chile oil and mix until combined. Transfer to a plate and garnish with green onion and garlic.

This is potentially the best Chinese takeout meal combination you can make at home. TABLE OF CONTENTS Egg Rolls Potstickers Vegetable Lo Mein Pork Fried Rice Beef and Broccoli General Tso's Chicken Egg Rolls 3-4 Servings Prep Time 20-25 Minutes Cook Time 15-20 Minutes Sweet Chili Dipping Sauce 1 ½ cup (300g) granulated sugar ½ cup (120ml) water 1 cup (240ml) white distilled vinegar ½ cup (120ml) fish sauce ½ cup (20g) dried Korean chilies 5 cloves garlic, peeled and left whole 2 green onions, rough chopped Egg Rolls 1 pound (450g) pork shoulder see note 1 tablespoon (15g) vegetable oil 1 inch knob ginger, grated 2 green onions, thinly sliced (whites and greens) 4 cloves garlic, grated 1 teaspoon (4g) MSG ¼ teaspoon (1g) ground white pepper 1 teaspoon (4g) granulated sugar 1 tablespoon (15g) Shaoxing wine 2 tablespoons (30g) soy sauce 1 teaspoon (4g) toasted sesame oil 1 tablespoon (15g) oyster sauce 2 carrots, shredded ½ head green cabbage (2 cups), thinly sliced 1 pack egg roll wrappers 3 quarts (2.8L) vegetable oil for frying METHODS Sweet Chili Dipping Sauce In a 2 quart sauce pot, combine sugar, water, white distilled vinegar, fish sauce, Korean chilies, garlic, and green onion. Bring the mixture to a boil over medium high heat. Once hot, place a lid on the pot or a cartouche onto the mixture, reduce the heat to medium low and simmer for 10-15 minutes, or until all ingredients have softened. The best way to tell is if the dried chilies tear easily when pulled apart. If your mixture starts to get too thick before that happens, you can add ¼ cup of water at a time until it simmers to a point of softening. Transfer the softened contents of the pot to a blender, and blend on high until as smooth as possible. Transfer the blended sauce to a bowl to cool. Egg Rolls To make the filling, begin to heat a 6-quart large heavy bottomed pot or rondeau over medium high heat. Once hot, add oil to coat the pan followed by your ground pork. Using a wide spatula and pressing it down with the back of a mixing spoon, smash the pork into the bottom of the pan, creating as much contact with the hot pan as possible, and sear for 2 minutes. Once the pork is beginning to brown, use a potato masher to break up the ground pork as much as possible. Continue to cook, stirring often, until mostly crispy and browned, about 3-4 minutes. Reduce the heat to medium and add ginger, green onion and garlic to the pot. Stir and cook until the vegetables begin to soften about 1-2 minutes. Once softened, add MSG, white pepper, sugar, Shaoxing wine, soy sauce, toasted sesame oil, oyster sauce, carrots, and cabbage.  Increase the heat to high and cook, tossing often, for 2-4 minutes or until the cabbage and carrots have softened. Transfer the filling to a baking tray to cool. While the filling is cooling, fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C).  Be cautious not to overfill the pot anymore than 60% of the way up. Lay out an egg roll wrapper onto a work surface so that one of the corners is pointed towards you. Lightly wet the edges with water.  Place 2 spoonfuls (3-4 tablespoons) of filling slightly off center closer to you. Fold the bottom point up and over the filling and then fold the left and right sides of the wrapper into the middle and continue to roll the wrapper away from you, keeping it as tight as possible. Kind of like a burrito.  Before you close the wrapper, wet the tip of your finger with water and lightly dab the top point of the wrapper. Finish rolling to seal completely. Repeat for all wrappers and filling. Add the egg rolls to the pot of hot oil and fry until golden brown and crispy, about 2-4 minutes. Using a spider, remove the egg rolls from the oil and transfer to a wire rack lined baking tray to drain. Once you’ve fried all your egg rolls, serve with your sweet chili dipping sauce on the side. * Note: If you don't want to grind your own meat, high fat ground pork can be purchased from a local butcher. Potstickers 2-4 Servings (4-6 potstickers per person) Prep Time 25-30 Minutes Cook Time 5-8 Minutes VIDEO: How to make dumpling wrappers from scratch Dipping Sauce ½ cup (120ml) soy sauce ¼ cup (60g) Chinese black vinegar 1 teaspoon (4g) sesame oil 2 teaspoons (8g) mirin 1 ½ teaspoon (6g) honey 1 Thai chili, thinly sliced (optional) ¼ cup (60g) rice wine vinegar Potstickers ¼ head of cabbage, thinly sliced 1 pound (450g) ground pork 4 green onions, finely chopped, reserve some greens for garnish 3 cloves fresh peeled garlic, finely chopped 1 ½ inch knob ginger, grated 2 teaspoons (8g) soy sauce 1 pack dumpling wrappers 2 tablespoons (30g) canola oil, for cooking ¼ cup (60g) water, for cooking 1 ½ teaspoons (6g) toasted sesame oil, for finishing Chili oil for garnish (optional) Salt to taste METHODS Dipping Sauce In a small mixing bowl, combine all ingredients for the dipping sauce. Whisk until fully combined and reserve. Potstickers To make the filling, start by adding your cabbage to a large mixing bowl and seasoning with salt. Using your hands, massage the salt into the cabbage until it begins to release some of its moisture. To remove the rest of liquid from the cabbage, use either your bare hands, or wrap the cabbage in a towel, and squeeze the cabbage until as much liquid as possible is expelled, then discard the liquid. Add the cabbage back to the large mixing bowl and then add ground pork and mix by hand to incorporate. Once incorporated, add green onion, garlic, ginger, soy sauce, and optionally, salt to taste.  Mix and knead by hand until fully incorporated. To fold the dumplings, first lay out 16-24 dumpling wrappers on your work surface. Place about 1-2 teaspoons (5-10 grams) of filling into the center of the wrapper. Be sure not to overfill the wrappers.  Use your finger to wet the entire border of a wrapper with water and then fold up the wrapper in half like a taco. Pinch the top of the taco in the center, leaving two open split ends. From each open split end, crimp and fold the front half of the taco over itself 3 times, sealing it against the back half of the taco.  Please refer to the video on how to fold if you need visual aid. Repeat with the rest of the filling and wrappers. In a 10-inch non-stick pan set over medium heat, add canola oil and once hot, add 8-12 potstickers to the pan in a single layer, folded side up, ensuring the potstickers all have full contact with the pan and are not touching each other.  Sear the potstickers for 2-4 minutes or until the bottom of the potstickers are a deep golden brown in color. Add your water to the pan and immediately cover with a lid and steam for 2-4 minutes or until the water has completely evaporated. Turn off the heat and lightly drizzle the tops of the potstickers with toasted sesame oil. Transfer the potstickers to a plate and top with chili oil (optional) and thinly sliced green onion.  Serve with dipping sauce on the side and enjoy. Vegetable Lo Mein 2 Servings Prep Time 10-12 Minutes Cook Time 5-8 Minutes Sauce 2 tablespoons (30g) dark soy sauce 1 tablespoon (15g) Shaoxing wine 1 teaspoon (4g) ground white pepper ½ teaspoon (2g) toasted sesame oil 1 ½ tablespoon (22g) oyster sauce 2 teaspoons (8g) water 2 teaspoons (8g) cornstarch Noodle Assembly 2 tablespoons (30g) canola oil 2 stalks green onion, sliced into 1-inch segments 3 cups green cabbage, thinly sliced 1 large rib celery, thinly sliced 1 carrot, julienned 1 cup (120g) bean sprouts 6 ounces (170g) lo mein noodles 1-inch knob, ginger, grated 4 cloves garlic, finely chopped Green onions, thinly sliced for toppings METHODS Sauce To a small mixing bowl, combine all ingredients for sauce and whisk together until fully combined. Noodle Assembly To a wok over medium high heat add canola oil and swirl to coat. Once the oil is beginning to smoke, add green onion, green cabbage, celery, carrot, and bean sprouts to the wok. Season lightly with salt and cook for 30 seconds to 1 minute, stirring often  until the vegetables begin to develop color, have wilted slightly, but still have some crunch. Add your lo mein noodles to the wok, and stir fry until heated through, around 45 seconds (take note of the noodle package directions to confirm if your noodles need to be heated prior to stir-frying). Then to the wok add your ginger, garlic and sauce, and toss to combine. Transfer cooked noodles to a bowl and garnish with thinly sliced green onion. Serve and enjoy. Pork Fried Rice 3-4 Servings Prep Time 5-8 Minutes Cook Time 3-5 Minutes VIDEO: How to make char siu from scratch Sauce 2 tablespoons (30g) soy sauce 2 teaspoons (8g) Shaoxing wine 1 tablespoon (15g) mirin ½ teaspoon (2g) ground white pepper ½ teaspoon (2g) MSG 1 teaspoon (4g) toasted sesame oil Fried Rice Assembly 3 large eggs 2 tablespoons (30g) canola oil 1 shallot, thinly sliced 1 carrot, finely diced 3 green onion stalks, thinly sliced, whites for cooking, greens for garnish 1/2 pound (225g) char siu pork (video), small diced, optional (or another protein of your choice) 3 cups (585g) cooked and refrigerated medium grain rice 1/2 cup (70g) frozen peas 4 cloves garlic, finely chopped Salt to taste METHODS Sauce In a small bowl, combine all your sauce ingredients and whisk until fully combined. Fried Rice In a small mixing bowl beat 3 eggs and reserve. To a wok over medium high heat add canola oil and swirl to coat.  Once the oil is beginning to smoke add your shallot, carrot, the whites of the green onions, and season to taste with salt.  Stir fry for 30 seconds and optionally add char siu pork or another cooked protein of your choice.  Stir fry 1 minute longer, or until the vegetables have softened and your protein is browned. Push the contents of the wok to the side and tilt the wok so that the emptied part rests on your burner and heats intensely. Add a little extra vegetable oil if needed and then add the beaten egg to the empty part of the pan. Stir eggs until they are just set, 30-45 seconds, and season lightly with salt. Using your spoon, chop the cooked egg into small pieces and toss with vegetables and protein to combine. Add your rice to the wok and break up the rice as best as possible. Stir fry just until the rice is hot. Then add your peas and your sauce to the wok. Toss and stir fry for 30 seconds until combined. Add your garlic and then turn off the heat and toss to combine. Transfer fried rice to a bowl for serving and garnish with remaining thinly sliced green onion greens. Beef and Broccoli 1-2 Servings Prep Time 8-10 Minutes Cook Time 3-5 Minutes VIDEO: How to make Mongolian Beef 1 pound (450g) flank steak, very thinly sliced 1 teaspoon (4g) baking soda 1 teaspoon (4g) dark soy sauce 2 tablespoons (30g) soy sauce 1 ½ teaspoons (6g) white distilled vinegar ½ teaspoon (2g) ground white pepper 1 tablespoon (15g) granulated sugar ½ inch knob ginger, grated 1 tablespoon (15g) oyster sauce 6 tablespoons (90g) vegetable oil ½ cup (60g) cornstarch 2 crowns broccoli, broken in florets ½ yellow onion thinly sliced 4 cloves garlic finely chopped Salt to taste METHODS Begin by slicing flank steak as thin as possible against the grain.  In a medium mixing bowl, toss the sliced beef with baking soda until coated.  Cover the beef and refrigerate for at least 20 minutes.  This step is called velveting beef, and it is optional, but highly recommended, as it will help make the beef more tender when it cooks. To make the sauce, in a small mixing bowl add dark soy sauce, soy sauce, white distilled vinegar, ground white pepper, granulated sugar, ginger, and oyster sauce and whisk together until combined. To a wok over medium high heat add 2-3 tablespoons (30-45g) vegetable oil and swirl to coat.  While the wok heats, remove your beef from the refrigerator and add cornstarch to the bowl with the beef and toss to coat, shaking off any excess cornstarch. Reserve your beef.  Once the oil in the wok is beginning to smoke, add broccoli and season with salt to taste, then add onion and season again lightly with salt to taste, and stir fry for 2 minutes ensuring the broccoli is slightly browned but still crunchy. Remove the vegetables from the wok and add 2-3 tablespoons (30-45g) vegetable oil.  Add your beef to the wok and allow to sear for 1 minute or until one side is browned nicely, stir fry for an additional  minute. Add your broccoli and onion back to the wok, followed by your sauce, and stir fry for 1 minute.  Turn off the heat and add your garlic to the wok and toss to combine.  Transfer cooked beef to a plate and serve. General Tso’s Chicken 2-4 Servings Prep Time 10-15 Minutes Cook Time 5-8 Minutes VIDEO: How to make Orange Chicken Chicken 1 ½ pounds (675g) boneless skinless chicken thighs, cut into 1-inch pieces 2 teaspoons (8g) salt 1 tablespoon (15g) soy sauce 1 tablespoon (15g) Shaoxing wine 1 inch knob ginger, finely chopped 2 cloves garlic, finely chopped 1/2 cup (60g) cornstarch 1/2 cup (70g) all-purpose flour 3 quarts (2.8L) vegetable oil, for frying Salt to taste Sauce 1 tablespoon (15g) cornstarch 1 ½ tablespoon (22g) white distilled vinegar 2 tablespoons (30g) vegetable oil 2 inch knob ginger, finely chopped 4 cloves garlic, finely chopped 5 dried red Korean chili peppers 1 teaspoon (4g) Sichuan chili flakes 3 tablespoons (45g) granulated sugar ½ cup (120ml) chicken stock 3 tablespoons (45g) soy sauce 1 tablespoon (15g) Shaoxing wine Toasted sesame seeds, for garnish Thinly sliced green onion, for garnish METHODS In a large mixing bowl combine chicken thighs, salt, soy sauce, Shaoxing wine, ginger, and garlic and toss by hand to fully coat chicken in marinade. Cover and refrigerate at least 1 hour, ideally overnight. Fill a 6-quart Dutch oven or heavy bottomed pot about half way with vegetable oil and heat to 350°F (175°C).  While the oil is heating, make your dredge. In a large mixing bowl combine cornstarch, all-purpose flour and salt to taste. Add marinated chicken to the dredge and toss by hand to fully coat, making sure you shake any excess starch from the chicken before frying. Once the oil is hot, fry 3-5 minutes or until the chicken is golden brown and cooked through. Using a spider, transfer cooked chicken to a paper towel lined baking tray to drain and season lightly with salt. Sauce: To make your sauce, heat a wok over medium high heat, add vegetable oil and swirl to coat.  While the wok heats, make your slurry by adding cornstarch and vinegar to a small bowl and mixing until combined.  Reserve the slurry. Once the wok is hot, add ginger, garlic, dried chili pepper, and chili flakes to the wok and saute just until the chiles begin to brown, around 10-30 seconds. Then to the wok add sugar, chicken stock, soy sauce, and Shaoxing wine, and bring to a boil. Add half your slurry and stir into your sauce.  Once thickened, assess if the sauce needs additional slurry or not.  It should be very thick, almost like an extra thick teriyaki sauce.  Once thickened to your liking, add your chicken to the wok and constantly toss until every piece of chicken is coated in the sauce. Transfer the sauced chicken to a bowl and garnish with toasted sesame seeds and thinly sliced green onion. Serve and enjoy.

Is it possible to make a perfect recipe better? TABLE OF CONTENTS Bourdain Joshua's Bourdain Sandwich Julia Child Joshua's Coq Au Vin Poutine Ina Garten Joshua's Ina Garten Cake Jean-Georges Joshua's Egg Caviar Duck Fat Hash Brown Gordon Ramsay Joshua's Beef Wellington Anthony Bourdain’s Original “Mortadella and Cheese Sandwich” From “Appetites Cookbook” by Anthony Bourdain Serving Size 2 sandwiches Active Prep Time 5 minutes Cook Time 5-7 minutes 1 lb (450g) thinly sliced mortadella Canola oil or cooking spray 2 sourdough rolls or Kaiser rolls, sliced as for a sandwich 4 tablespoons (60g) mayonnaise 2 tablespoons (30g) dijon mustard 4 slices provolone cheese 2 tablespoons (30g) unsalted butter Heat a Medium sized pan over medium-high heat. Lightly grease the pan using canola oil or cooking spray, about a teaspoon or so of oil. Once hot add ¼ of your mortadella to the pan in a mound. Sear for 2 minutes or until golden brown on the underside. Flip the meat and add 2 slices of provolone cheese and reduce the heat to medium low. Cover and melt, 30 seconds. Remove the meat from the pan. Add butter to the pan and once melted, toast the inside of your roll, 1-2 minutes or until golden brown. Use a butter knife to spread mustard on the inside of the bottom bun and mayonnaise on the inside of the top bun. Place your mound of meat between the rolls, season with salt and pepper and serve. Joshua’s Recipe for Anthony Bourdain’s “Mortadella and Cheese Sandwich” Serving Size 4 sandwiches Active Prep Time 6-8 minutes Cook Time 7-9 minutes “Russian Dressing’ Sauce 1 cup (230g) mayonnaise ⅓ cup (80g) ketchup 2 teaspoons (8g) Worcestershire sauce ½ teaspoon (2g) sweet paprika 1 tablespoon (15g) Tabasco sauce 2 tablespoons (30g) yellow mustard 1 tablespoon (4g) chives, thinly sliced 1 tablespoon (15g) grated horseradish, jarred or fresh, preferably fresh Salt and pepper to taste Sandwich Ingredients 8 slices sourdough bread 8 slices of provolone cheese 1 ½ pounds (680g) mortadella, thinly sliced Canola oil or cooking spray 1 yellow onion, sliced as thin as possible 8 tablespoons (120g) unsalted butter 8 tablespoons (120g) “Russian dressing” sauce Individual Sandwich Assembly 2 slices sourdough bread 2 slices of provolone cheese 5 slices mortadella (170g), thinly sliced 2 teaspoons (8g) vegetable oil ¼ yellow onion, sliced as thin as possible 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) “Russian dressing” sauce Make The Russian Dressing: In a small bowl, add mayonnaise, ketchup, Worcestershire sauce, paprika, hot sauce, mustard, chives, horseradish, and salt and pepper to taste. Whisk to combine. Heat a 10-inch non-stick pan over medium-high heat. Once hot, lightly grease the pan using canola oil or cooking spray, about a teaspoon or so of oil, and add your folded pieces of mortadella into the pan. Add thinly sliced onion to the mortadella and press into the pan with a weight for 2-3 minutes, or until crispy and brown. Flip the mortadella, keeping the onions below the meat.  Reduce the heat to medium low, add provolone cheese to the mortadella and cover with a lid or overturned bowl until the cheese is melted, 1-2 minutes.  Remove the cheesy mortadella from the pan and set to the side on a warmed plate or small baking sheet. Add half your butter to the pan and increase heat to medium. Once melted, place one piece of bread in the pan to toast, 1-2 minutes.  Once toasted, spread sauce on the untoasted side facing up and place cheesy mortadella on the bread and immediately transfer back to your warmed plate or baking sheet. Add remaining butter to the pan and once melted toast your other slice of bread. Remove bread from the pan and spread sauce on the untoasted side followed by additional sauce on your melted cheese.  Top the sandwich and slice on an extreme bias. Serve and enjoy. Julia Child’s Original “Coq au Vin” Recipe From “The French Chef Cookbook” by Julia Child Serving Size 4-6 Active Prep Time 10-15 Minutes Cook Time 1 hour 10 Minutes 3-4 ounces (85g) bacon, cut into lardons 2 ½- 3 pounds (1.1kg-1.3kg) chicken legs, thigh and leg split ¼ cup (60g) cognac 3 cups (620ml) Burgundy wine 1-2 cups chicken stock 1 tablespoon (15g) tomato paste 2 cloves garlic, smashed 1 bay leaf ½ bunch thyme 20 white pearl onions ½ pound (225g) cremini mushrooms 3 tablespoons (45g) all-purpose flour 4 tablespoons (60g) vegetable oil Remove rind and cut bacon into sticks 1 inch long and ¼ inch across. Simmer for 10 minutes in 2 quarts of water, drain, rinse in cold water, and dry. Sauté slowly in the casserole (260 degrees for the electric skillet) with the oil. When bacon is very lightly browned, remove to a side dish, leaving fat in the pan. Dry chicken thoroughly in a towel. Brown on all sides in the hot fat. Season chicken with salt and pepper, return bacon to pan, cover pan, and cook slowly for 10 minutes, turning chicken once. Then uncover, pour in cognac, and ignite with a lighted match. Shake pan back and forth for several seconds until flames subside. Pour wine into the pan, and add just enough bouillon to cover the chicken. Stir in tomato paste, garlic, and herbs. Bring to the simmer, then cover and simmer slowly for about 30 minutes, or until chicken meat is tender when pierced with a fork. While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Drain, shave off two ends of onions, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking). Heat oil in a frying pan, add onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and ¼ to ½ teaspoon salt, cover pan, and simmer slowly for 25 to 30 minutes, or until onions are tender when pierced with a knife. Trim base of mushroom stems, remove base from stems, wash stems and caps rapidly in cold water and dry in a towel. Cut caps into quarters, stems into bias chunks (to resemble, roughly, the cut caps). Heat butter and oil in a frying pan; when bubbling hot, toss in mushrooms and sauté over high heat for 4 or 5 minutes until lightly browned. When chicken is done, drain out cooking liquid into a saucepan. Skim off fat and boil down liquid, if necessary, to concentrate flavor. You should have about 2¼ cups. Remove from heat. Blend butter and flour together in a saucer; beat into the cooking liquid with a wire whip. Bring to the simmer, stirring, and simmer for a minute or two until the sauce has thickened. Scrape onions and mushrooms into sauce and simmer for a minute to blend flavors. Carefully taste sauce, adding more salt and pepper if you feel it necessary. Then pour sauce over chicken. (Chicken is now ready for final reheating, but can be set aside until cool, then covered and refrigerated for a day or two.) Shortly before serving, bring to the simmer, basting chicken with sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is hot. (Do not overcook at this point!) Serve from a casserole, or arrange on a hot platter and decorate with sprigs of parsley.  Accompany with parsley potatoes, rice, or noodles; buttered green peas or a green salad; hot French bread; and the same red wine you used for cooking the chicken. Joshua’s Recipe for “Coq Au Vin Poutine” Serving Size 4 Prep Time 10-15 minutes Cook Time 40-50 minutes Ballottine Chicken: 4 chicken leg quarters 3 tablespoons (12g) fresh sage, finely chopped 3 tablespoons (12g) fresh parsley, finely chopped Zest of 1 lemon 1 clove garlic, finely chopped 1 tablespoon (15g) dijon mustard 1 tablespoon (15g) olive oil To make the ballotine, debone 4 chicken legs with the thigh and drumsticks attached, and remove tendons. To a small bowl add finely chopped sage and parsley, lemon zest, garlic, mustard, olive oil, and salt and pepper to taste. Mix until well combined. On a sheet pan lay out your deboned chicken legs, meat side up, and evenly spread your herb paste among all the chicken and season to taste with salt and pepper. Roll each leg as tightly as possible, and using butcher's twine, tie each leg at three intervals. Season all your chicken legs with salt to taste. Assembly: 2 tablespoons (30g) vegetable oil 4 chicken leg quarter ballotine 2 ounces (56g) guanciale or bacon, diced 20 pearl onions, depending on size 3 shallots, quartered 4 cloves garlic, finely chopped 2 tablespoons (30g) tomato paste ¼ cup (60g) Bourbon 3 tablespoons (45g) unsalted butter 3 tablespoons (30g) all-purpose flour 2 cups (480ml) red wine 2 cups (480ml) chicken stock 1 tablespoon (15g) molasses 2 tablespoons (30g) red wine vinegar 3 carrots, cut into 1 inch chunks 4 ounces (113g) maitake mushrooms, broken into bite-sized clusters 4 ounces (113g) shiitake mushrooms, stems removed, halved or quartered depending on size 4 sprigs fresh thyme 3 quarts (2.8L) vegetable oil 1 pound (450g) frozen french fries *see notes* 4 ounces (113g) fresh cheese curds *see notes* Heat a 5-quart Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add oil and sear chicken ballotines on all sides, 2-3 minutes per side or until golden brown.  Remove the chicken from the pot and reduce the heat to medium.  Add the guanciale to the pot and cook, stirring often until golden brown, 3-4 minutes. Add pearl onions, shallots, and garlic to the pot and season lightly with salt. Add tomato paste and cook until paste deepens in color, 30-45 seconds. Deglaze with Bourbon and reduce until most  of the liquid is gone. Add your butter to the pot and once fully melted add flour and cook for one minute, stirring occasionally.  Add wine, and chicken stock and season lightly with salt.  Add molasses, red wine vinegar and carrots. Increase heat to medium-high, cover and bring to a boil. As soon as it comes to a boil reduce the heat to low, add your chicken back to the pot, followed by your maitake and shiitake mushrooms, and thyme. Cover and braise for 20-30 minutes. For the french fries: While the coq au vin is cooking, fill a 6 quart Dutch oven or heavy-bottomed pot with vegetable oil and heat to 350°F (175°C).  Once the oil is hot, add your French fries, working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown.  Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.  Toss while seasoning to get an even coating. To a serving bowl, add a large handful of French fries, top with cheese curds, sauce and vegetables from your coq au vin, and one sliced ballotine followed by additional sauce.  Serve and enjoy. * Notes: I want to mention that you can totally make this recipe without the French fries. I know poutine seems a bit overboard but I’ll be honest with you, it’s not only fun but an incredibly unique and delicious way to enjoy this dish. That said, if you make it without the fries and instead serve it traditionally with mashed potatoes or vegetables. Really enjoy it however you like. Ina Garten’s Original “Beatty’s Chocolate Cake” Recipe From “Barefoot Contessa at Home” by Ina Garten Serves 8 Prep Time 15 minutes Cook Time 50 minutes Cake 1¾ cups (245g) all-purpose flour 2 cups (300g) sugar ¾ cups (75g) good cocoa powder, such as Valrhona 2 teaspoons (8g) baking soda 1 teaspoon (4g) baking powder 1 teaspoon (5g) kosher salt 1 cup (240ml) buttermilk, shaken ½ cup (120ml) vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon (4g) pure vanilla extract 1 cup (240ml) freshly brewed hot coffee Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.) Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature. Chocolate Buttercream Frosting (frosts one cake) 6 ounces (170g) good semi sweet chocolate, such as Valrhona *see note* ½ pound (2 sticks, 226g) unsalted butter, at room temperature 1 extra-large egg yolk, at room temperature 1 teaspoon (4g) pure vanilla extract 1¼ cups (150g) sifted confectioners’ sugar 1 tablespoon (5g) instant coffee granules, such as Nescafe Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake. * Note: I use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You can also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them. Joshua’s Recipe for Ina Garten’s “Beatty’s Chocolate Cake” Serving Size 8 Prep Time 25-30 Minutes Cook Time 1 hour 45 Minutes Cake 1 ¾ cup (245g) all-purpose flour 2 cups (300g) sugar ¾ cup (75g) cocoa powder 2 teaspoons (8g) baking powder 1 teaspoon (4g) baking soda 1 ½ teaspoons (6g) fine sea salt 2 large eggs ½ cup (120ml) vegetable oil 2 teaspoons (8g) vanilla extract 1 cup (240ml) buttermilk 1 cup (240ml) freshly brewed coffee, cooled to room temperature Chocolate Buttercream Frosting 12 ounces (340g) semisweet chocolate 1 pound (450g) unsalted butter, room temperature ½ cup (120g) cream cheese, softened 1 teaspoon (4g) fine sea salt 1 tablespoon (15g) vanilla extract 3 cup (330g) powdered sugar 2 teaspoons (8g) very hot water (for dissolving coffee granules) 1 tablespoon (15g) instant coffee granules Preheat your oven to 350°F (176°C).  Butter two 8” X 2” inch cake pans and lightly dust with flour.  Place a piece of parchment paper into the bottom of each tray. Into the bowl of a stand mixer, sift all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and fine sea salt, and whisk to combine. In a separate bowl, add eggs and whisk to combine.  Add vegetable oil, vanilla extract, and buttermilk, and whisk to combine. With the paddle attachment on medium speed, add liquids to your dry mixture, and once homogenous, add coffee and continue to mix until combined. Pour the batter equally into the 2 buttered pans, then bake for 30-35 minutes until a cake tester comes out clean. Cool in the pans for 30 minutes. While the cakes are baking, begin to prepare the frosting by melting semi sweet chocolate in a double boiler. Once just melted, remove from heat and allow to come to room temperature. In a large mixing bowl, use electric beaters to whip butter until it turns pale in color. Continue whipping in cream cheese, fine sea salt, vanilla extract, and powdered sugar. Add chocolate and continue whipping gently. Add instant coffee, and using a rubber spatula, mix by hand until fully combined. Remove cakes from their pans. Spread a thin even layer of frosting over the top of the first cake. Then top with the 2nd cake and spread all of the frosting around the entirety of the cake as evenly as possible. Jean-Georges’ Original Caviar Egg Recipe Serves 4 Prep Time 5 minutes Cook Time 10-15 minutes Ingredients: ½ cup (119g) whipping cream ¼ teaspoon (2g) kosher salt 1/8 teaspoon (1g) cayenne, or to taste 1 teaspoon (5g) vodka 1 teaspoon (5g) lemon juice 3 tablespoons (45g) butter 4 eggs Salt to taste 2 tsp Osetra caviar In a bowl, add the whipping cream, salt, and a pinch of cayenne pepper. Whip until gentle, stiff peaks form. Whisk in vodka and lemon juice. Put into a piping bag and reserve. You can remove or cut top off your eggs using either a very sharp paring knife or an egg shell cutter, then gently pour into a small bowl.   Boil eggshells in water and gently remove skin from inside of the shells. Add two tablespoons of butter to a saucepan and heat over medium heat.  Once the butter begins to melt, add the eggs and begin constantly stirring using silicone whisk or a rubber spatula until curds begin to form, remove from the heat while continuing to mix to slow the cooking process down for a few seconds. Return to the heat, continuing to stir and allow to cook until a fine curd is formed and the egg is cooked through, and the consistency is almost risotto like, about one to two minutes.  Cut the heat, stir in the remaining butter and stir until melted. Season to taste with salt. Spoon the eggs evenly into your eggshells and pipe whipped cream around the top of each eggshell. Top with a spoon of caviar. Joshua’s Caviar Egg, Duck Confit Hash Brown Recipe Serves 6-8 Prep Time 3-24 hours for hash browns, 15-20 minutes all other steps Cook Time 15-20 minutes Duck Confit Hash Browns 2 pounds (900g) russet potatoes, peeled and grated 2 quart (1.9L) water 3 ½ quart (3.3 liters) duck fat *see notes* 2 tablespoon (20g) corn starch Salt to taste Peel and grate the potatoes onto your work surface on the largest setting of a box grater. Add grated potatoes to a large mixing bowl filled with water and rinse potatoes of excess starch.  Place potato shreds in a clean cloth and tighten around potatoes to ring out as much excess water as possible. To a 7-quart Dutch oven or heavy-bottomed pan add duck fat and potatoes and heat from cold, stirring occasionally, until it reaches 205ºF (96ºC). Strain oil out of potatoes and reserve duck fat.  Transfer potatoes to a half sheet tray, toss with cornstarch and salt until combined. Fill a 3-inch ring mold with potatoes halfway. Repeat until all potatoes are used, around 6-8 discs.  Place discs into the freezer for at least 2-3 hours, or ideally overnight. Heat the reserved duck fat to 350°F (175°C). Once the oil is hot, working 2-3 at a time, fry potato discs until golden brown and crispy, 2-3 minutes. Using a spider, transfer to a paper towel lined baking tray and season with salt immediately. *Notes: I know it’s a lot of duck fat but you can use this duck fat to fry with up to 2 more times after you have used in in this recipe. Here’s how:  After you have completed using this recipe, strain your duck fat through a fine mesh strainer to remove any impurities, or food solids. And keep it in your fridge to fry again in the future up to 2 more times. Optionally you could also just cook with it little by little over time after you’ve strained and chilled it. Lardons ½ pound (225g) bacon, cut into ½ inch thick lardons To a 2-quart sauce pan, add your lardons and a splash of vegetable oil, and cook over medium low heat until golden brown. Transfer to a paper towel lined baking sheet to drain and set aside. Citrus crème fraiche: ½ cup (120g) creme fraiche Juice and zest of 1 lemon Salt and pepper to taste 1 tablespoon (4g) fresh parsley, finely chopped 1 tablespoon (4g) fresh dill, finely chopped To a small bowl add creme fraiche, lemon, salt and pepper, parsley, and dill. Stir to combine and keep covered and refrigerated until ready to use. Eggs: 4-8 eggs 4 tablespoons (60g) unsalted butter Salt to taste You can remove or cut the top off your eggs using either a very sharp paring knife or an egg shell cutter, then gently pour into a small bowl.  Boil eggshells in water and gently remove skin from inside of the shells. Add two tablespoons of butter to a saucepan and heat over medium heat.  Once the butter begins to melt, add the eggs and begin constantly stirring using silicone whisk or a rubber spatula until curds begin to form, remove from the heat while continuing to mix to slow the cooking process down for a few seconds. Return to the heat, continuing to stir and allow to cook until a fine curd is formed and the egg is cooked through, and the consistency is almost risotto like, about one to two minutes.  Cut the heat, stir in the remaining butter and stir until melted. Season to taste with salt. Assembly for One Hash Brown: Hash brown 1x spoonful soft scrambled eggs 2-3 lardons 1 tablespoon (15g) citrus crème fraiche Fresh cracked black pepper 1 teaspoon (1g) chives, thinly sliced ½ oz-¾ oz (16-24g) caviar Place a cooked hash brown onto a plate followed by a spoonful of soft scrambled eggs.  Place lardons on the eggs, followed by citrus creme fraiche, black pepper, chives, and caviar. Gordon Ramsay’s Original Beef Wellington Recipe Serves 2 Prep Time 24 hours for filet shaping, 1 hour and 15 minutes minutes day of cook Cook Time 25-35 minutes Ingredients 1 pound (450g) beef filet 3 tablespoons (45g) olive oil, for frying 2 cups (250g) mixture of wild mushrooms, cleaned 1 thyme sprig, leaves only 8.8 oz (250g) puff pastry 4 slices of Parma ham 2 egg yolks, beaten with 1 tbsp water and a pinch of salt Sea salt and freshly ground black pepper Wrap each beef tightly in a triple layer of cling film to set its shape, then chill overnight. Remove the cling film, then quickly sear the beef filets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool. Roll pastry into a rectangle large enough to envelop the beef filet. Chill in the refrigerator. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread the duxelle evenly over the ham. Season the beef filet, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Chill for at least 30 minutes. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around the ham-wrapped filet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes. When you are ready to cook the Wellington, score the pastry lightly and brush with the egg wash again, then bake at 390ºF (200°C) for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving. Joshua’s Recipe for 48-Hour Short Rib Beef Wellington Serving Size 1 Wellington, Serves 4 Prep Time 40-50 minutes Cook Time 48 hours for short rib, 30-40 minutes for crepes, duxelle and Wellington 48 Hour Short Rib: 2 pounds (900g) bone-in short rib *see notes* Salt and pepper to taste 2 tablespoons (30g) spicy mustard Season your short rib with salt and pepper generously, then place into a vacuum bag and seal using a Foodsaver, ensuring there is no way for air to escape. Preheat a sous vide water bath to 156ºF (69ºC). Once the water bath is hot, lower the short rib into the bath, cover the top of the bath with plastic wrap to keep the water from evaporating, and cook for 48 hours.  After 48 hours remove the short rib from the water bath and place it in the refrigerator overnight.  Once the ribs have fully chilled to firm, remove them from the bag and trim the meat from the bone into an evenly shaped rectangle. Set a 10-inch non-stick pan over medium-high heat and once hot, sear the short rib on all sides for 1-2 minutes per side. Remove short rib from pan, brush on all sides with mustard and refrigerate 20-30 minutes. *Notes: In the video I used a large chuck short rib plate that was cut into individual ribs (sometimes called dino ribs). Obviously this is much preferred because then your short ribs are gonna be nice and long to accommodate being a typically shaped Wellington. That said you could totally use regular-cut short ribs, and instead just make mini wellingtons. It would all be the same process just a square shape instead of a rectangular shape. Spinach Crepes: 1 cup (140g) all-purpose flour 1 ½ cup (350ml) whole milk 4 eggs 2 cups (90g) spinach Cooking spray In a blender, combine all-purpose flour, whole milk, and eggs.  Blend on high until homogeneous. Add spinach to the blender and blend on high speed until the spinach is pureed into the batter as much as possible, about 30 seconds. Pass batter through a chinois or fine mesh strainer into a medium sized bowl. Heat a 10-inch non-stick pan over medium heat lightly greased with cooking spray, and once hot, add a 2-ounce ladle full of batter to the pan and swirl to coat in one even ⅛ inch thin layer.  Cook for 30-45 seconds or just until set, flip, and cook for an additional 30-45 seconds. Remove the crepe from the pan and repeat.  2 crepes is enough for one Wellington. You can absolutely freeze this batter and use it again in the future. Miso Bourbon Duxelle: 4 ounces (113g) black trumpet mushrooms 4 ounces (113g) shiitake mushrooms, stems removed, quartered or halved depending on size 4 ounces (113g) maitake mushrooms 1 tablespoon (15g) unsalted butter 1 shallot, finely diced Salt to taste 1 sprig rosemary ¼ cup (60g) Bourbon 4 cloves garlic, finely chopped 1 ounce (28g) black truffle, finely grated (optional) 2 tablespoons (30g) miso To a food processor add all of the mushrooms and pulse until very finely chopped. Add butter to a 5-quart pot and heat over medium-high heat. Once melted, add your shallot, season lightly with salt, and cook until translucent, 1-2 minutes.  Add the mushrooms and one sprig of rosemary, and cook, while stirring occasionally, until there is no water remaining, 3-4 minutes.  Deglaze with Bourbon and cook until no liquid remains, being careful to watch that the Bourbon does not ignite if your heat is too high as it would be potentially more theatrical than you intend… but if it does ignite stay calm and let it continue until it burns  out over medium heat.  Cut the heat off and add garlic and, optionally, black truffle and stir together until thoroughly combined.  Transfer to a large mixing bowl, discard the rosemary sprig, stir in miso and set aside to cool. Assembly: 1 piece short rib 2 spinach crepes 4-6 slices prosciutto Miso Bourbon duxelle 2 large egg yolks 1  teaspoon (4g) water 2 boxes Dufour puff pastry 1 cup (140g) flour, for dusting Flakey sea salt, to taste Preheat the oven to 400°F (205°C). Cover your work surface with two large pieces of slightly overlapping plastic wrap.  Place 2 crepes on top, slightly overlapping in the middle. Top with 4-6 slices of prosciutto, as evenly as possible, with minimal overlap, but ensuring they will stay together during the wrapping process.  Evenly spread your duxelle into a square that completely covers the prosciutto.  Place your short rib at the base of your layers and 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 for 15-20 minutes. In a small bowl whisk together the egg yolks and water until homogenous. Set egg wash aside. Lightly dust a clean work surface with flour. Roll one sheet of puff pastry into a rectangle, about 10 x 14-inches and ¼-inch thick.  Remove the plastic wrap from the short rib log and place it at the base of the puff pastry. Roll the puff pastry over your short rib until just meeting the other end of the pastry, seal with egg wash and trim excess dough. 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. Ensure there are no holes in your wrap job. Wrap in plastic to close the edges completely and refrigerate for 10-15 minutes. Remove the plastic wrap, place your Wellington on a parchment lined sheet pan and brush with egg wash until completely covered. Optionally add a lattice crust to your Wellington by rolling out an additional sheet of puff pastry, cutting it with a lattice cutter, draping it over your Wellington, and brushing it with additional egg wash. Season the top of your Wellington generously with flakey salt and bake for 20-25 minutes or until the pastry is golden brown and cooked through. Ensure the inside of your Wellington registers 140ºF (60ºC) internally before removing from the oven. We don’t need to worry about medium rare here because its slow cooked short rib. Remove from the oven and let it rest for 5 minutes before slicing and serving.

All homemade fried chicken is good, but is there such a thing as "the best"? TABLE OF CONTENTS Chicken Pakora Hat Yai Yan Su Ji Pollo Chucho Pollo Frito Chicharron de Pollo Frango a Passarinho Ayam Goreng Yangnyeom Backhendl Southern Fried Karaage Chicken Pakora Serves 2-4 Active Prep Time 15-20 Minutes 4 boneless skinless chicken thighs, cut into ½ inch strips 1 teaspoon (4g) Kashmiri chile powder 1 teaspoon (4g) garam masala ¼ teaspoon (1g) turmeric 1 teaspoon (4g) ginger powder ½ cup (60g) besan (gram flour) ¼ cup (30g) cornstarch ½ yellow onion, grated 1 egg white ¼ cup (60g) water 15-20 curry leaves 2 ½ teaspoons (12g) kosher salt 3 quarts (2.8L) vegetable oil Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). While the oil is heating, in a medium mixing bowl whisk together Kashmiri chile powder, garam masala, turmeric powder, ginger powder, besan, and cornstarch until fully combined.  Add grated onion, egg white, and water and whisk. Add chicken and curry leaves to the batter and season with salt. Mix by hand until the chicken is fully coated, Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown.  Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste.  Serve and enjoy. Hat Yai Serves 2-4 Active Prep Time 10-15 Minutes 1 pound (450g) chicken wings, mix 4 cloves garlic 1 bunch cilantro stems, rough chopped 1 tablespoon (15g) sugar 1 tablespoon (15g) kosher salt ¼ teaspoon (1g) black peppercorn ¼ teaspoon (1g) white pepper 2 tablespoons (30g) light soy sauce 1 teaspoon (4g) dark soy sauce 1 cup (120g) rice flour 4 shallots, thinly sliced see note 3 quarts (2.8L) vegetable oil In a blender add garlic, cilantro stem, sugar, salt, black peppercorn, white pepper, light soy sauce, and dark soy sauce, and blend on high speed until homogenous, slowly adding water until fully combined. In a medium sized mixing bowl, pour marinade over chicken and mix until coated. Cover and refrigerate for at least 1 hour or overnight.  Once complete, add rice flour to the bowl of marinated chicken, and mix by hand to fully coat the wings. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown.  Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Garnish with fried shallots and serve. * Note: To make the fried shallots, slice shallots about an ⅛ inch thick on a mandolin. Add thinly sliced shallots to a medium sized pot filled halfway with vegetable oil. Heat over medium high, continuously stirring, until the bubbling has subsided and the shallots have turned golden brown in color.  Using a spider, transfer to a paper towel lined baking tray and immediately season with salt to taste. Yan Su Ji Serves 2-4 Active Prep Time 10-15 Minutes Marinade 4 boneless skinless chicken thighs, cut into 1 inch pieces 2 tablespoons (30g) beer, ideally a lager, do not use a dark beer 2 tablespoons (30g) light soy sauce 1 tablespoon (15g) sugar 1 tablespoon (15g) kosher salt ¼ teaspoon (1g) Chinese five spice 1 teaspoon (4g) white pepper 4 garlic cloves, grated Fried Thai basil for garnish Dredge 1 cup (100g) sweet potato flour 3 quarts (2.8L) vegetable oil Seasoning 1 tablespoon (15g) white pepper 1/4 teaspoon (1g) curry powder ½ teaspoon (2g) Chinese five spice 2 teaspoons (8g) kosher salt In a medium sized bowl, whisk together beer, light soy sauce, sugar, salt, Chinese five spice, white pepper, and garlic. Add chicken and mix until fully combined. Cover and refrigerate for at least 1 hour or overnight. Add half of sweet potato flour to marinated chicken and mix to create a tight batter. In a separate medium size mixing bowl add the remaining sweet potato flour and your dredged chicken. Toss until fully coated. To make the seasoning, in a small mixing bowl whisk together white pepper, curry powder, five spice, and salt. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C).  Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-4 minutes or until golden brown. Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil.  Immediately season the chicken with seasoning mix. Turn off the heat and carefully add a handful of picked Thai basil leaves to the hot oil and fry until no longer bubbling. The leaves will sputter aggressively when first added to oil. Transfer leaves to a paper towel lined baking tray to cool. Garnish chicken with fried Thai basil leaves and serve. Pollo Chuco Serves 2-4 Active Prep Time 10-15 Minutes 4 bone-in chicken thighs 1 tablespoon (15g) chicken bouillon 1 teaspoon (4g) ground cumin 1 tablespoon (15g) yellow mustard 5 cloves garlic, grated 1 tablespoon (15g) kosher salt 2 cups (280g) all purpose flour 3 quarts (2.8L) vegetable oil In a large mixing bowl, add chicken, chicken bouillon, cumin, mustard, garlic, and salt, and mix by hand until the chicken is fully coated. Cover and refrigerate for 2-3 hours or overnight. In a separate large mixing bowl, add flour and season lightly with salt. Add your chicken and press each piece into the flour to ensure it’s fully coated in the dredge. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C).  Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. The internal temperature should read 165°F (75°C).  Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy. Pollo Frito Serves 2-4 Active Prep Time 10-15 Minutes Marinade 4 boneless skinless chicken thighs, cut into 1-inch pieces 1 tablespoon (15g) kosher salt 1 teaspoon (4g) white pepper 1 bunch parsley, chopped 1 sprig rosemary, bruised 1 bay leaf 1 clove garlic, crushed 1 lemon, juiced and zested 1 cup (240ml) extra virgin olive oil Dredge 2 large eggs ⅓ cup (50g) all purpose flour Water to adjust consistency 3 quarts (2.8L) vegetable oil In a medium mixing bowl, whisk together salt, white pepper, parsley, rosemary, bay leaf, garlic, lemon juice and zest, and olive oil. Add chicken and mix until fully combined.  Cover and refrigerate for at least 1-3 hours. To a separate medium mixing bowl add flour and eggs and whisk, adding water slowly until you have a thin batter.   Drop chicken into the batter and mix until fully coated. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C).  Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 2-3 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy. Chicharron De Pollo Serves 2-4 Active Prep Time 10-15 Minutes Marinade 4 boneless chicken thighs, cut into ½ inch pieces 2 tablespoons (30g) kosher salt 1 teaspoon (4g) Sazon ½ teaspoon (2g) oregano, fresh ½ cup bitter orange juice, optional Juice of 1 lime 2 tablespoons (30g) extra virgin olive oil 3 garlic cloves, crushed Dredge 2 cups (280g) all purpose flour Salt to taste 3 quarts (2.8L) vegetable oil In a small mixing bowl, whisk together salt, sazon, oregano, bitter orange juice, lime juice, olive oil, and garlic. Add chicken and mix until fully combined. Cover and refrigerate for at least 1 hour or overnight. Into a large mixing bowl add flour and season to taste with salt. Add marinated chicken and toss until fully coated. Shake off excess dredge from chicken before frying. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy. Frango a Passarinho Serves 2-4 Active Prep Time 10-15 Minutes Marinade 4 boneless chicken thighs, cut into ½ inch pieces 1 bunch parsley, chopped 4 garlic cloves, crushed 1 small yellow onion, chopped 3 sprigs fresh oregano, picked and chopped ¼ cup (60g) lemon juice 1 tablespoon (15g) olive oil 2 teaspoons (8g) kosher salt Dredge 2 cups (280g) all purpose flour 1 teaspoon (4g) baking powder 2 teaspoons (8g) kosher salt 3 quarts (2.8L) vegetable oil In a medium mixing bowl add parsley, garlic, onion, oregano, lemon juice, olive oil, salt, and chicken, and mix by hand until fully combined. Cover and refrigerate for 1-2 hours. In a large mixing bowl, whisk together flour, baking powder, and kosher salt. Add chicken and toss by hand until fully coated.  Shake off excess dredge from chicken before frying. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C).  Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy. Ayam Goreng Serves 2-4 Active Prep Time 10-15 Minutes Marinade 1 pound (450g) chicken wings, mix 1 stalk lemongrass, rough chopped 2 garlic cloves, rough chopped ½ inch knob ginger, grated ½ inch knob galangal, grated 1 teaspoon (4g) brown sugar ½ teaspoon (2g) turmeric powder 1 teaspoon (4g) curry powder ¼ teaspoon (1g) Kashmiri chili powder 1 teaspoon (4g) cumin seed, toasted ½ teaspoon (2g) fennel seed, toasted 1 teaspoon (4g) coriander seeds, toasted 2 teaspoons (8g) kosher salt 1 shallot, rough chopped ⅓ cup (80ml) coconut milk Water to adjust consistency Dredge 2 cups (240g) cornstarch 3 quarts (2.8L) vegetable oil Salt to taste In a small pan over medium heat toast cumin, fennel, and coriander seeds for 1-2 minutes or until fragrant. In a blender combine lemongrass, garlic, ginger, galangal, brown sugar, turmeric, curry, Kashmir chili, cumin, fennel, coriander, salt, shallot, coconut milk, and a light splash of water to thin consistency. Blend on high until smooth. To a large mixing bowl add your chicken and marinade, and mix until fully combined. Cover and refrigerate overnight. Once marinade is complete, add cornstarch to a separate large mixing bowl.  Remove your wings from the marinade and press them into the cornstarch, ensuring they are fully and evenly coated. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown.  Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy. Yangnyeom Serves 2-4 Active Prep Time 15-20 Minutes Chicken 1 pound (450g) chicken wings, mix 1 tablespoon (15g) kosher salt 1 teaspoon (4g) fresh cracked black pepper 1 inch knob of ginger, grated 1 cup (120g) cornstarch 3 quarts (2.8L) vegetable oil Sauce ¼ cup (85g) gochujang 3 tablespoons (45g) ketchup 2 tablespoons (30g) mirin 2 tablespoons (30g) dark soy sauce 2 tablespoons (30g) honey 1 tablespoon (15g) brown sugar 4 garlic cloves, grated 1 tablespoon (15g) rice vinegar Toasted sesame seeds for garnish 1 bunch, green onion, thinly sliced In a medium mixing bowl add chicken, salt, black pepper, and ginger, and toss to combine. Cover and refrigerate overnight. In a separate medium mixing bowl, combine marinated chicken and cornstarch. Toss by hand to evenly coat chicken, shaking off excess starch before frying. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown.  Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil, allow to cool for 5 minutes. While the chicken is cooling, in a small saucepan over medium high heat, add gochujang, ketchup, mirin, dark soy sauce, honey, and brown sugar and bring to a light boil.  Reduce your sauce for one minute, stirring often. Cut the heat and fold in the grated garlic and rice vinegar. Over medium heat, increase the temperature of the oil in your Dutch oven to 375°F (190°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-4 minutes or until golden brown and crunchy.  Using a spider, transfer chicken to a large mixing bowl, followed by your sauce, and toss to combine. Plate and garnish with toasted sesame seeds and thinly sliced green onion. Serve and enjoy. Backhendl Serves 1-2 Active Prep Time 10-15 Minutes 1 chicken breast, butterflied 1 cup (140g) all purpose flour 3 eggs, beaten Splash of water 1 cup (120g) plain breadcrumbs ½ cup (115g) clarified butter Flakey salt for garnish 1 lemon wedge, for garnish Butterfly your chicken breast and transfer it to a plastic wrap-lined work surface. Cover the breast with another layer of plastic wrap, and using the bottom of a small pan or meat mallet, pound the chicken breast into a cutlet that is ½ inch thick. Create a breading station by adding flour to one medium mixing bowl or sheet pan, whisking eggs and water until homogenous and pouring into a second bowl or sheet pan, and adding breadcrumbs to a third bowl or sheet pan. Dredge the chicken in the flour, ensuring you shake off any excess starch, then the egg wash, then the breadcrumbs ensuring it is fully coated at each stage. Preheat a 10-inch frying pan over medium heat and add clarified butter. Heat the butter to a temperature between 315-330°F (155-165°C) and gently lay your breaded chicken into the pan.  Fry for 3-4 minutes on one side, then flip and cook for an additional 3-4 minutes, or until golden brown and crispy. Make sure you are shaking the pan gently during the entirety of the fry.  Using tongs, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with flakey salt to taste. Plate and serve with a lemon wedge. Southern Fried Chicken Serves 2-4 Active Prep Time 10-15 Minutes Marinade 4 bone-in chicken thighs 2 cups (480ml) buttermilk 1/2 teaspoon (2g) MSG 1 tablespoon (15g) kosher salt 1/4 teaspoon (1g) onion powder 1 tablespoon (15g) garlic powder 1 tablespoon (15g) paprika 2 teaspoons (8g) ground white pepper Dredge 2 cups (280g) all-purpose flour 1 tablespoon (15g) kosher salt 1/4 teaspoon (1g) MSG 2 teaspoons (8g) garlic powder 2 teaspoons (8g) fresh ground black pepper 1 teaspoon (4g) smoked paprika 3 quarts (2.8L) vegetable oil In a large mixing bowl whisk together buttermilk, MSG, salt, onion powder, garlic powder, paprika, and white pepper until thoroughly combined. Add your chicken and toss by hand making sure the chicken is fully submerged. Cover and refrigerate overnight. In a separate large mixing bowl whisk together flour, salt, MSG, garlic powder, black pepper, and smoked paprika. Working two at a time, press your marinated chicken into your dredge until completely coated. Shake off the excess starch and place your chicken on a flour dusted sheet tray. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. The internal temperature should read 165°F (75°C).  Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy. Karaage Serves 2-4 Active Prep Time 10-15 Minutes Marinade 1 pound (450g) boneless skinless chicken thighs, cut into 1 inch cubes 2 teaspoons (8g) shiro dashi 1 tablespoon (15g) soy sauce 2 teaspoons (8g) mirin 1 tablespoon (15g) sake ½ inch knob ginger, grated 2 garlic cloves, grated 1 teaspoon (4g) honey Dredge 3 cups (360g) cornstarch 3 quarts (2.8L) vegetable oil Togarashi for finishing In a medium mixing bowl, combine chicken, shiro dashi, soy sauce, mirin, sake, ginger, garlic, and honey. Toss by hand until fully combined. Cover and refrigerate for at least 1 hour or overnight. In a separate mixing bowl, combine marinated chicken and cornstarch. Toss by hand until the chicken is thoroughly coated. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown.  Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with salt and togarashi. Serve and enjoy.

Easy, fast, but more importantly incredibly delicious. Omelette With a Light Salad Serves: 1 Prep Time: 10-15 Minutes Salad: 1-1.5 cups leaves from 1 small head of spring mix or butter lettuce 1 tablespoon (15g) whole grain mustard 1 garlic clove, grated 1 teaspoon (4g) lemon zest 2 teaspoons (8g) lemon juice ¼ cup (60g) extra virgin olive oil Salt to taste Flaky salt to garnish (optional) Omelette 1 tablespoon (15g) unsalted butter, plus 1 tablespoon (15g) for toasting omelette (extra tablespoon is optional) 4 large eggs 2 ounces (56g) grated Gruyere cheese Salt to taste METHOD Remove the leaves from one small head of baby lettuce.  Wash leaves in a salad spinner or large mixing bowl with cold water. If using a mixing bowl, drain lettuce of cold water and transfer to a paper towel lined baking tray and pat as dry as possible using paper towels. In a small mixing bowl, combine whole grain mustard, garlic, lemon zest, lemon juice, and season with salt to taste. While constantly whisking, drizzle in olive oil slowly until completely added and fully emulsified. Add butter to a medium non-stick pan over medium heat. While the butter melts, add eggs to a small mixing bowl, season with salt to taste, and whisk until homogenous. Once the butter is melted and bubbling, add the eggs to the pan. As the eggs begin to set, continuously pull the edges of the eggs into the center of the pan. Ensure to tilt the pan and fill the emptied space with eggs during this process. Once the eggs are cooked about 90 percent, add cheese onto one half and fold the omelette onto itself. Optionally, if you’d like to toast the omelette add additional butter to the pan and increase the heat slightly, and gently tilt the pan in the direction of the omelette to toast the bottom of the omelette. Carefully add your omelette to your plate. Add your washed greens to the bowl containing the vinaigrette. Toss by hand to fully coat the leaves. Place the dressed greens on the plate alongside the omelette. Optionally, the salad can be garnished with flaky salt.  Serve and enjoy. Obviously if you’d like to serve this with anything else such as toast or fruit I’d definitely recommend that as well. Chilaquiles Serves: 2 Prep Time: 15 Minutes Chilaquiles 2 tablespoons (30g) canola oil ½ sweet onion, rough chopped 4 garlic cloves, rough chopped 2 cups (240g) crushed tomatoes 5 chipotle chilis in adobo (removed from a can of chipotle chilis in adobo) 1 tablespoon (15g) Knorr chicken soup base 5 ounces (140g) tortilla chips see note * Salt to taste Fried Egg 2 large eggs 1 tablespoon (15g) canola oil 1 tablespoon (15g) unsalted butter Toppings 2 tablespoons (30g) queso fresco 2 tablespoons (30g) Mexican crema ¼ avocado, thinly sliced ½ bunch cilantro, picked, for garnish A small handful of pickled or fresh red onions (optional) METHOD: Heat a medium sized pan over medium heat. Once hot, add in oil, onion and garlic. Saute until just soft, about 2-3 minutes. To a blender or a food processor, add crushed tomatoes, chipotles in adobo, Knorr soup base, and cooked onion and garlic. Blend on high speed until pureed as smooth as possible. If you don’t have a blender or food processor, rough chop all the vegetable ingredients and combine in a large mixing bowl. Heat the pan used earlier over medium heat.  Pour in the puree and cook for 5 minutes. Add tortilla chips to the pan, and using a spatula, stir until the chips are fully coated in the sauce. Optionally, heat a medium non-stick pan over medium high heat. Once hot, add the oil and eggs into the pan. Once the whites begin to set, reduce the heat to medium and add butter to the pan. When the butter is melted, baste the eggs until cooked to desired doneness. Top chilaquiles with fried eggs and various toppings of your choice. Serve and enjoy. * Note: If you want more chips you can upwards of double the recipe here, there will just be less sauce per chip on your chilaquiles. Mortadella Sandwich Serves: 1 Prep Time: 8-10 Minutes Mortadella Sandwich 2 slices sourdough loaf, cut as thick as desired 2 teaspoons (8g) canola oil 4-8 slices mortadella, thinly sliced 2 slices provolone cheese 1.5 tablespoons (20g) unsalted butter Spicy mustard, to taste Mayonnaise, to taste METHOD: Heat a 10 inch non-stick pan over medium heat and lightly grease with oil. Once hot, lay folded slices of mortadella into the pan in the shape of the slices of bread. Cook the mortadella for 3 minutes, flip and cook for an additional 3 minutes until both sides of the mortadella are crispy and browned. Add cheese to the mortadella, cut the heat, and cover with a lid or overturned bowl until the cheese is melted. Remove the cheesy mortadella from the pan and set to the side on a warmed plate or small baking sheet. Heat the pan on low and add half the butter.  Once melted, place one piece of bread in the pan to toast, on the untoasted side facing up spread spicy mustard.  Place cheesy mortadella on the bread.  On your other slice of bread spread on your mayonnaise and layer your other slice of bread mayonnaise side down on your mound of mortadella. Add your remaining butter in the pan and after 2 minutes, or once the bottom slice of bread is golden brown, flip the sandwich and toast for an additional 2-3 minutes. Remove the sandwich from the pan, slice in half, and enjoy. Pasta Aglio e Olio Serves: 2-4 Prep Time: 20-25 Minutes Pasta Aglio e Olio 1 pound (450g) dried spaghetti ⅔ cup (150ml) extra virgin olive oil 8-14 garlic cloves, thinly sliced 3 teaspoons (12g) crushed red pepper flakes ¼ cup (10g) parsley, finely chopped 3 ounces (85g) Pecorino Romano or Parmigiano Reggiano, grated for finishing (optional) Freshly ground black pepper to taste Salt to taste METHOD: Bring a large 6-8 quart pot of water to a boil over high heat. Season generously with salt and add pasta.  Cook to package instructions, or until al dente. While the pasta cooks, to a large saucepan add olive oil and garlic and begin to cook  over medium heat until fragrant. Garlic should develop little to no color. Cut the heat from the saucepan and add chili flakes to lightly cook. Using tongs, transfer cooked pasta directly from the boiling water to the saucepan. Toss and stir the pasta, adding a table spoon of pasta water at a time until it reaches a somewhat emulsified consistency.  Add finely chopped parsley and toss to combine.   Taste and adjust salt levels as needed. Transfer pasta to a plate and enjoy. Optionally garnish with cheese and black pepper.  Serve and enjoy. Beef Stir Fry Serves: 2 Prep Time: 15-20 Minutes Stir Fry ½ pound (225g) ribeye or pork Boston butt, thinly sliced see note* ½ cup (80g) corn starch 2 tablespoons (30g) canola oil ½ yellow onion, thinly sliced 1 jalapeno, thinly sliced 1 bunch green onion, thinly sliced, whites for cooking, greens for garnish 4 garlic cloves, finely chopped ½ inch knob, ginger, grated 1 teaspoon (4g) shrimp paste (optional) 1 teaspoon (4g) sugar 1 tablespoon (15g) rice wine vinegar 1 tablespoon (10g) soy sauce 2 teaspoons (8g) sweet soy sauce (optional) Salt to taste METHOD: Into a large mixing bowl, add protein and cornstarch and toss by hand until protein is evenly coated. Heat a large wok or pan over medium high heat and add oil to coat the bottom of the pan.  Once the pan is nearly smoking, add protein and sear on each side for 1-2 minutes. Depending on the size pan used, work in batches to ensure even browning. Remove protein from the pan, and add onions, jalapenos, green onion whites, half of the garlic, and ginger to the pan. Stir fry for 20-30 seconds, then optionally add shrimp paste and stir fry for another 1-2 minutes. To the pan add cooked beef, sugar, rice wine vinegar, soy sauce, and optional sweet soy sauce. Stir fry and toss to coat. Cut the heat, and add the remaining chopped garlic. Stir fry to combine, then transfer to a plate and garnish with toasted sesame seeds and green onion greens. Salt to taste and serve and enjoy. * Note: You can increase the amount of beef by double and still maintain this recipe if you want additional protein for more people or just for yourself.

We've come a long way from meat on a stick. Photo Credits:

Restaurant fries have always been better. Now you can make them homemade. Single Fry Serves 2-4 people 3-4 large russet potatoes 3 quarts (2.8L) vegetable oil Salt to taste Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (176°C). While the oil is heating, peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible Once the oil is hot, add the potatoes, working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.  Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. Double Fry Serves 2-4 people 3-4 large russet potatoes 3 quarts (2.8L) vegetable oil Salt to taste Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C). While the oil is heating, peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible. Working in batches, add potatoes to the hot oil for about 3 minutes, or until the potatoes turn pale in color, and are just cooked through.  Transfer to a paper towel lined baking tray and pat dry of excess oil. Over medium high heat, raise the temperature of the oil to 350°F (176°C). Once temperature has been reached, add the par cooked potatoes back to the oil.  While occasionally stirring, cook for an additional 30-45 seconds, until golden brown. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. Battered Fry Serves 2-4 people 3-4 large russet potatoes 3 quarts (2.8L) vegetable oil ½ cup (60g) all purpose flour 2 tablespoons (30g) ancho powder 2 tablespoons (30g) smoked paprika 2 teaspoons (8g) garlic powder ½ teaspoon (2g) cayenne powder 2 teaspoons (8g) kosher salt 1 cup (240ml) water Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (176°C). While the oil is heating, peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible. To make the batter, in a large mixing bowl combine flour, ancho powder, smoked paprika, garlic powder, cayenne powder, and salt. Whisk to combine, then add water and whisk until fully combined into a smooth batter. If the batter is too thick, add a couple of tablespoons of water until it resembles a watery pancake batter, more specifically a tempura like batter. Add potatoes to the batter and toss by hand to fully coat. Let the excess batter drain from the potatoes before carefully adding to your hot oil and frying for 3-4 minutes or until deep golden brown. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. Par Cook Then Fry (Steak Fries) Serves 2 people 2 large russet potatoes 3 quarts (2.8L) vegetable oil Preheat an oven to 350°F (176°C). Once hot, wrap a potato in aluminum foil and cook until the potato is fork tender. About 40-60 minutes. Once cooked, place the potato in the refrigerator to cool down. At least 2 hours, preferably overnight. If you wish to boil the potatoes, you can pre cut them into wedges and boil to desired doneness instead of baking in the oven. Be sure to still refrigerate overnight prior to moving on to the next step. Once the potato is cooled, begin to heat vegetable oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). Cut the potato into 6-8 wedges and gently lower the potatoes into hot oil. Cook the potatoes for 3-4 minutes or until golden brown and crispy. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. Triple Cooked Serves 2-4 people 3 Large Russet Potatoes 3 quarts (2.8L) water 1 teaspoon (4g) baking soda 2 tablespoons (30g) white distilled vinegar 1 ¼ tablespoon (18g) kosher salt, plus more to taste 3 quarts (2.8L) vegetable oil for frying Over medium high heat, bring a 6 quart pot filled just over halfway with water to a boil.  To the boiling water add baking soda, white distilled vinegar, and salt to the pot. Peel your potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water.  Add the potatoes to your boiling water and cook for 30-45 seconds, or until nearly cooked through but not quite enough to break easily when bent. Transfer par cooked potatoes to a paper towel lined baking tray and pat as dry as possible dry. Heat a 6 quart Dutch oven filled just over halfway with oil and heat to 320°F (160°C). Add par cooked potatoes to oil and cook for an additional 2-3 minutes. The potatoes should be pale in color, sort of matte looking on the outside, and just cooked through on the inside. Transfer potatoes to a paper towel lined baking tray to pat dry of excess oil. Then transfer to a parchment lined baking tray in as single of a layer as possible.  You may need two sheet trays if you cut more potatoes than the recipe suggests.  Place the tray into the freezer for a minimum of 3-4 hours, but ideally overnight, until frozen solid. Save your oil for the 3rd fry. Heat reserved oil to 350°F (176°C) over medium high heat. Fry the potatoes directly from frozen for 2-4 minutes, or until they’re a deep golden color and crispy. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating. Serve hot with dipping sauces of choice. Brined Fries Serves 2 people 2 large russet potatoes 35g kosher salt 750g water 1 clove garlic, lightly crushed ¼ teaspoon (1g) brown mustard seed ½ teaspoon (2g) black peppercorn Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible. In a quart sized mason jar, add water and salt. Whisk until the salt is fully dissolved. Add garlic, mustard seed, and peppercorn, followed by the cut potatoes, ensuring they’re fully submerged in the brine.  Place a lid onto the jar, making sure air can escape, and let sit at room temperature for 3-5 days. If for some reason this causes the jar to overflow you may need to switch to a larger container and add additional brine to cover. To do that simply make a second batch of brine and continue adding until the potato is submerged. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C).  While the oil is heating, drain the potatoes from the brine and pat dry using a paper towel. Fry the potatoes for 1-2 minutes, or until the fries turn pale in color and matte on the exterior.  Transfer to a paper towel lined baking tray and pat dry of excess oil. Bring oil to 350°F (176°C) over medium high heat. Fry potatoes once more for 2-3 minutes, or until the fries are a deep golden color and crispy. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice.

All the great ways you can make fried rice in one video… but is one better than the other? 3 Minute Fried Rice 2x 7.4 ounce (420g) packs Nishiki pre-cooked steamed white rice 1-2 tablespoons (15g-30g) vegetable oil 1-2 large eggs ½ cup (70g) frozen peas and carrots 1 ½ tablespoon (20g) soy sauce 2 teaspoons (8g) Sriracha 2 teaspoons (8g) garlic powder ½ teaspoon (2g) MSG Salt and pepper to taste ½ bunch green onions, thinly sliced optional Heat a large wok over high heat. Once hot, add your vegetable to the pan and swirl to coat the wok. Once the oil is nearly smoking, add eggs into the wok, and immediately season with salt. Use chopsticks, or a spatula to break up the egg as they cook. Once the egg begins to set, add frozen vegetables to the wok. Stir fry until vegetables are hot, about 1 minute. Break up pre-cooked rice and add to the wok, toss and stir the rice until hot and fully broken up. Add the MSG, Sriracha, garlic powder, and soy sauce. Toss and stir fry until everything is hot and thoroughly combined. Transfer to a plate, and optionally garnish with thinly sliced green onion. 3 Hour Fried Rice Rice: 2 cups (340g) medium grain rice 2 cups (480ml) water Chashu Pork Belly: 2 pounds (900g) pork belly, skin removed, cut into ¾ inch cubes 1-inch piece ginger, peeled and roughly chopped 1 shallot, peeled and halved 1/2 bunch green onions, cut into 2-inch (5cm) segments 1/2 cup (120ml) sake 1/2 cup (120ml) water 1/2 cup (120ml) soy sauce 1/2 cup (120ml) mirin 2 tablespoons (30g) granulated sugar 1 tablespoon (15g) neutral-tasting oil Fried Shallots: 3 shallots, thinly sliced 2 quarts (1.9L) vegetable oil Assembly: 3 cups (600g) of your cooked rice 3 garlic cloves, finely chopped 2 large eggs 1 shallot, finely diced ½ bunch green onion, thinly sliced, use the whites for cooking and greens for garnish 2 tablespoons (30g) sweet soy sauce 2 tablespoons (30g) soy sauce 2 tablespoons (30g) vegetable oil 1 teaspoon (4g) ground white pepper 1 teaspoon (4g) MSG 1 teaspoon (4g) sesame oil Salt and pepper to taste Oil for high heat Cooking The Rice: Wash rice thoroughly by covering with water, mixing by hand until the water turns cloudy, dumping the cloudy water and then repeating those steps until the water is clear. This should take about 2-3 washes. Place the washed rice into a rice cooker and add equal parts water. Once the rice is cooked, add cooked rice to a lined baking sheet, cover, and refrigerate for at least 1 hour. The Chashu Pork Belly: While the rice is cooking, make your chashu. Cut pork belly into ¾ inch cubes. Heat oil in a 5-6 quart pot and sear the diced pork on all sides in the hot oil, about 1-2 minutes per side. Once seared, remove the pork belly from the pan and place onto a wire rack lined baking tray to drain. Return the pot to medium heat. To make the chashu braising liquid, add to your pot green onion, shallot, ginger, sugar, sake, water, mirin, and soy sauce. Increase the heat to medium high and bring to a boil and add the pork belly back to the pan. Reduce the heat to low and allow the liquid to come to a light simmer before covering with a lid and braising for 2 hours. Fried Shallots: To make the fried shallots, slice shallots about an ⅛ of an inch thick on a mandolin. Add thinly sliced shallots to a medium sized pot filled halfway with vegetable oil. Heat over medium high heat, continuously stirring until the bubbling has subsided and the shallots have turned golden brown in color.  Transfer to a paper towel lined baking tray using a spider and immediately season with salt. Fried Rice Assembly: Set a wok over high heat. Once extremely hot add a generous amount of vegetable oil (about 2-3 tablespoons) and once heated, add shallot and the white parts of the green onion.  Stir fry until beginning to turn translucent, about 30 seconds. Crack two eggs into the pan and immediately season with salt. Scramble the eggs in the pan, and once cooked, add the cooked, chilled rice. Break up the rice and toss to combine. Then add the ground white pepper and MSG and toss to combine. Next add soy sauce, sesame oil, sweet soy sauce, half of the remaining green onion (leaving just a bit for garnishing at the end), and finely chopped garlic. Toss to combine. Adjust seasoning to taste. Transfer cooked rice into serving bowls, serve each bowl topped with chashu pork belly, green onion for garnish, and a handful of fried shallots. 3 Day Fried Rice Rice: 2 cups (340g) medium grain rice 2 cups (480ml) water 72 Hour Short Rib: 2 pounds (900g) bone-in short rib ½ cup (60g) kosher salt 2 tablespoons (30g) black peppercorns 2 tablespoons (30g) Szechuan peppercorns 4 star anise Sweet soy sauce for glazing (optional) Lacto Chile Sauce: 6 cloves garlic, crushed 1 quart water 30g kosher salt ½ pound (225g) red Fresno chile ½ pound (225g) red jalapeno pepper 1 tablespoon (15g) nam prik pao, or chile jam (optional) Water for loosening sauce in blender ⅛ teaspoon xanthan gum, for consistency Fried Rice Sauce: 1 tablespoon (15g) shrimp paste 3 ½ tablespoons (32g) mushroom soy sauce 1 tablespoon (15g) sweet soy sauce 1 teaspoon (4g) sesame oil 1 tablespoon (15g) lacto chile sauce Assembly: 4 cups (800g) cooked rice, refrigerated overnight 1 bunch green onion, thinly sliced, with whites separated from greens 1 shallot, finely diced 2 large eggs, beaten Trim from short rib (optional) Pinch white pepper 2 teaspoons (8g) MSG Fried Rice Sauce 3 cloves garlic, finely chopped Short Rib: To a blender add star anise, black peppercorn, and Szechuan peppercorn, blend on high speed until it turns to a fine dust. Combine the spice powder with kosher salt and mix until thoroughly combined. Season short ribs with the spice mixture on a baking tray. Ensuring the short ribs are completely and evenly covered in the spice mix. Once seasoned, add the short ribs to a vacuum seal bag and vacuum seal. Drop into a sous vide set at 69°C for 72 hours. Remove from sous vide bath and chill in an ice bath until cold, leave in the fridge until ready to use. This will last in the fridge for up to 5 days before use. Lacto Chili Sauce: Remove the tops and halve the red Fresno peppers and red jalapeno peppers. Once the peppers are cut, whisk 30g of salt into a quart of water until the salt is completely dissolved. Add crushed garlic and peppers to a quart sized mason jar. Add water to the jar until the peppers are completely submerged in brine. Cover with a lid and ferment for 3 days. After 3 days, strain the brine from the fermenting peppers, and add the solids to a blender with nam prik pao or chili jam. Blend on low.  Add a splash of water until the puree begins to vortex in the blender. Blend on high until as smooth as possible. Optionally add a pinch of xanthan gum for smoothness. Season to taste with salt if needed, then pour sauce into a squirt bottle. Fried Rice Assembly: In a small bowl add shrimp paste, mushroom soy, sweet soy, sesame oil, and fermented pepper sauce. Whisk to combine and reserve for later. Remove chilled short rib or ribs (depending on what kind of short ribs you’re using) from the vacuum bag and remove the meat from the bone. Season with salt to taste.  Add the meat and bone to a medium sized non-stick pan set over medium high heat, allow the protein to come up to temperature with the pan. Once it begins to sear, allow to cook for about 1-2 minutes or until a browned crust has formed on the short rib.  Repeat on each side of the short rib until evenly browned on all sides and the short rib is heated all the way through. Repeat this process with all ribs.  Once cooked, optionally glaze with sweet soy sauce. Lower heat and keep the short rib and bone warm until time to serve. Heat wok over high heat, once hot, add vegetable oil to the pan, plus optionally add any trimmings from short rib if you have any. Once the fat has rendered from the short rib, add beaten egg to the pan and season to taste with salt. Stir fry to break up the curd, and once the egg is cooked transfer from the pan to a plate. Add more vegetable oil to the pan to coat and once hot, add shallot and the whites of green onion to the pan. Season with salt and stir fry until soft. Once the vegetables are cooked, add broken up rice, more vegetable oil around the outside of the rice, and stir fry until combined. Add ground white pepper and MSG, toss to combine, then add the egg back into the pan and toss again.  Next, add the fried rice sauce (the shrimp paste, mushroom soy mixture from earlier) and toss to combine until hot. Cut off the heat, and add finely chopped garlic to the pan and toss lightly, optionally you can also add greens from green onion. Transfer your fried rice to serving plates or bowls. Place your short rib or ribs atop the rice. Optionally you can gently slice your short rib meat into ½ inch thick slices before plating and place the slices on top of the bone, then garnish the sliced meat with green onion.

This should be… interesting to say the least. Photo Credits:

We should be able to eat a cheeseburger while on a diet. Well, now you can. TABLE OF CONTENTS Breakfast Burrito French Toast Sausage McMuffin Fried Chicken Sandwich Cheesy Chicken Quesadilla Double Cheeseburger Quesabirria Tacos Orange Chicken Peanut Noodles Sausage Pizza Breakfast Burrito Serves 4-6 (Depending on portion and tortilla size) Single Serving Macros 434 calories 13g fat 33g carbs 59g protein “Chorizo” 1 pound (450g) 95% lean ground beef 4 ounces (115g) smoked lean ham, finely chopped 2 guajillo chili, seeded 2 garlic cloves 1 ancho chile, seeded 2 guajillo chiles, seeded 3 tablespoons (45g) white distilled vinegar 2 teaspoons (8g) cumin powder 2 teaspoons (8g) kosher salt, plus more to taste if needed 1 teaspoon (2g) coriander seeds ½ teaspoon (2g) onion powder ¼ teaspoon (1g) ground cinnamon Cheesy Egg White 2 teaspoon (8g) unsalted butter 12 egg whites 1 ounce (27g) part skim mozzarella 1 ounce (27g) low fat cheddar cheese Salt to taste Pico De Gallo 1 large tomato, diced ½ white onion, finely diced ½ bunch cilantro, finely chopped Zest and Juice of 1 lime Salt to Taste Assembly for one burrito 1 x low carb burrito-sized tortillas 4 oz (115g) chorizo 1 heaping spoonful of Pico de gallo ¼ of Cheesy Egg Whites Add coriander seeds to a blender, then blend on high until the seeds become a powder. Once blended, add garlic, ground cinnamon, cumin, kosher salt, white distilled vinegar, onion powder, chopped ham, guajillo chile, and ancho chile, both of which have been dehydrated in hot water. Reserve the water from the chiles for blending. Blend on high, adding splashes of water until the mixture begins to blend and vortex into the center, until a smooth puree is formed. To a large mixing bowl add 95 percent lean ground beef and blended chile mixture. Mix by hand until completely homogenous. Heat a large non-stick pan over medium high heat. Once hot, spray lightly with cooking oil and add beef mixture to the pan. Cook beef until browned and crumbly, stirring with a spatula and finishing with a potato masher to get those extra crispy bits. To make the cheesy egg white, heat a large non-stick pan over medium high heat. Once hot, melt butter in the pan. To the melted butter, add egg whites, season with salt, and cook, stirring often until the whites begin to soften. At this point add mozzarella and cheddar cheese, cut the heat, and fold together until the cheese is melted. To make the pico de gallo, add diced tomato, diced onion, chopped cilantro, zest and juice of 1 lime, and season to taste with salt. Mix to combine. To assemble, toast a large burrito-sized tortilla over an open flame. Once toasted, place the tortilla onto a work surface. To the tortilla add cooked chorizo, pico de gallo, and cheesy egg whites. Roll the burrito as tightly as possible and toast on both sides in a large saute pan. Start with the seam side down to keep the burrito from unraveling. French Toast Serves 1 Single Serving Macros without maple syrup 238g calories 3g fat 35-45g carbs depending on bread choice 15g fat Single Serving Macros with 3 tablespoons (45g) maple syrup 238g calories 3g fat 35-45g carbs depending on bread choice 15g fat Ingredients 2 slices sourdough bread, sliced ¼ inch thick ½ tablespoon (7g) pb2 ½ tablespoon (7g) water Egg Wash Ingredients 4 eggs whites 1 whole egg Salt to taste 2 teaspoons (8g) Chinese 5 spice 1 cup (240ml) skim milk Mix your PB2 with water to hydrate and spread powdered peanut butter onto one of the slices of sourdough.  Place the two slices of bread together, using the peanut butter to “glue” the slices. In a medium mixing bowl, add egg whites, whole egg, Chinese 5 spice, and salt. Whisk together until combined. Once combined, whisk in milk until homogenous. Add bread to the milk mixture and soak for 15 seconds. Flip the bread and soak for an additional 15 seconds. Heat a large non-stick pan over medium heat, once hot spray lightly with cooking spray, and add french toast to the pan. Cook for 2-3 minutes, flip, and cook for an additional 2-3 minutes. Optionally, the French toast can be finished with powdered sugar, maple syrup, or both. Sausage McMuffin Serves 8 Single Serving Macros 435 calories 18g fat 28g carbs 39g protein Sausage 1 pound (450g) 95% lean ground turkey ½ pound (225g) 95% lean ground beef 1 tablespoon (15g) kosher salt 2 teaspoon (8g) garlic powder 2 teaspoons (8g) smoked paprika ½ teaspoon (2g) fennel powder ½ teaspoon (2g) onion powder 2 tablespoons (30g) plain breadcrumbs, optional* 2 tablespoons (30g) water, if using breadcrumbs* Assembly for one sandwich 1 toasted english muffin 1 x 3 ounce (85g) sausage patty 1 fried egg 1 slice low fat American cheese To begin, add ground beef, ground turkey, smoked paprika, fennel powder, kosher salt, garlic powder, onion powder, and optionally breadcrumbs and water. Mix by hand until fully combined and the sausage is emulsified. Portion sausage into 3 ounce patties. Be sure to make the patties much wider than the English muffin as the lack of fat will cause the sausage to constrict and shrink when being cooked. Heat a large saute pan over medium high heat. Once hot,  grease lightly with cooking spray and add a sausage patty to the pan. Cook the sausage for 2-3 minutes on each side or until beautifully browned on both sides, being sure not to overcook the meat. Split and toast and English muffin in a toaster.  Over medium heat, lightly grease a non-stick pan with cooking spray and add one egg. Cook until the whites are fully cooked and the yolk is still a bit runny. To assemble, add one slice of American cheese to the bottom half of the English muffin. Use a kitchen torch or broiler to melt the cheese. Then add the cooked sausage patty followed by the egg. Place the top bun. Fried Chicken Sandwich Serves 4 Single Serving Macros 439 calories 12g fat 51g carbs 28g protein Cure 4 chicken thighs, boneless, skinless 1 tablespoon (15g) kosher salt 2 teaspoons (8g) garlic powder 1 teaspoon (4g) jalapeno powder Light Ranch ¾ cup (180ml) nonfat Greek yogurt ½ bunch chives, thinly sliced 1 tablespoon (15g) mushroom powder 2 teaspoons (8g) Buffalo style hot sauce 1 teaspoon (4g) Worcestershire sauce 1 teaspoon (4g) white distilled vinegar Salt and Pepper to taste Dredge 1 cup (28g) corn flakes, crushed 1 cup (120g) all purpose flour 4-5 egg whites Herb Salad ¼ red onion, sliced paper thin ¼ cup (14g) fresh dill, picked ¼ cup (14g) mint leaves ¼ cup (14g) parsley leaves Assembly for one sandwich 1 brioche bun 1 cooked chicken thigh 4 pickle slices 2 tablespoons (30g) light ranch split evenly between top and bottom bun ¼ cup herb salad In a small bowl, season chicken thighs with salt, garlic powder, and jalapeno powder. Toss by hand to combine ensuring that the thighs are evenly coated in the cure. Place in the refrigerator to cure for at least 1 hour, preferably overnight. For the sauce, in a medium sized mixing bowl combine nonfat Greek yogurt, Buffalo style hot sauce, Worcestershire sauce, white distilled vinegar, sliced chives, and mushroom powder. Season to taste with salt and pepper then whisk together to combine. Preheat an air fryer to 375°F (190°C). While the air fryer is preheating, set up the 3 step breading station. In 3 separate bowls place corn flakes, flour, and egg whites that have been whisked together. Coat the cured chicken thighs in flour, shaking off excess. Then coat in the egg whites, and then in the corn flakes. Make sure to keep one hand for dry ingredients and one hand for wet ingredients. Cook the breaded chicken thighs in the air fryer for 20-22 minutes, flipping halfway through. While the chicken is cooking, prepare an herb salad in a small mixing bowl composed of dill, mint, parsley, and thinly shaved red onion. Once the chicken is cooked, spread a spoonful of light ranch onto the bottom and top of a toasted or un-toasted bun.  Place four dill pickle chips on the bottom bun followed by the fried chicken and herb salad. Place the top bun on and enjoy. Cheesy Chicken Quesadilla Serves 8 Single Serving Macros 377 calories 18g fat 22g carbs 38g protein Chipotle Chicken 4 chicken breasts, boneless, skinless 7 ounces (200g) chipotle peppers in adobo 4 garlic cloves, grated ⅓ cup (80ml) water 1 tablespoon (15g) avocado oil (optional) 2 teaspoons (8g) kosher salt Corn Relish 2 ears corn, removed from cob 2 cloves of garlic, grated 1 shallot, finely diced 1 jalapeno, finely diced ½ bunch cilantro, rough chopped Salt to taste Assembly 3 ounces cooked chicken 1 x 8 inch low carb tortilla ½ ounce (14g) low moisture part skim mozzarella ½ ounce (14g) low fat cheddar, shredded 2 tablespoons (30g) corn relish Begin by marinating the chicken. To a blender add chipotles in adobo, garlic, water, kosher salt, and optional avocado oil.  Blend until combined and smooth.  Add marinade to a large mixing bowl with chicken breasts. Massage the marinade into the chicken ensuring the breasts are evenly coated. Wrap the bowl in plastic wrap and place in the refrigerator to marinate for at least 1 hour, preferably overnight. To make the corn relish, in a large mixing bowl, add corn, garlic, cilantro, shallot, and diced jalapeno. Season to taste with salt and stir to combine. Begin to preheat a large saute pan set over medium high heat. Once hot, lightly grease with cooking spray or olive oil. Place the marinated chicken into the pan and sear on each side for 2-3 minutes. Once seared on each side, flip continuously until the internal temperature of the chicken is 165°F (73°C). Let the chicken rest for 3-4 minutes, then dice to get ready for assembly. Set a medium non-stick pan that has been lightly greased with cooking spray over medium high heat. Once hot, add the tortilla, followed by shredded cheese. Place the corn relish onto the cheese followed by the chicken. Sprinkle a little more cheese onto the chicken to help the tortilla bind and cook on each side for 2-3 minutes. Double Cheeseburger All ingredient lists are for 4 double cheeseburgers except the Cuban Burger sauce, which is enough for 6-8 double cheeseburgers Single Serving Macros 541 calories 15g fat 36g carbs 60g protein Spicy Garlic “Aioli” ½ cup (80g) low fat cottage cheese, blended extremely smooth ¼ cup (60g) low fat mayonnaise (optional) 3 garlic cloves, grated 2 tablespoons (30g) sambal oelek 1/4 bunch chives, thinly sliced Salt and Pepper to Taste Sauteed onions 1 sweet onion, thinly sliced 1 teaspoon (8g) olive oil Salt to taste Cuban Style Burger Sauce (enough for 6-8 double cheeseburgers) ¼ cup (60g) tomato paste 1 teaspoon (4g) ground cumin 1 tablespoon (15g) garlic powder 1 teaspoon (4g) coriander powder 1 tablespoon (15g) white distilled vinegar ¾ cup (180ml) water Salt to taste Burgers 1.5 lbs (675g) 95% lean ground beef, shaped into eight 3 ounce (85g) balls 8 slices low fat American cheese, 1 slice per patty 2 tablespoons (30g) Cuban style burger sauce per patty 4 white buns Assembly for one double cheeseburger Toasted white bun 2 tablespoons (30g) aioli, split evenly between top and bottom bun 4 dill pickle chips 2 burger patties, each topped with 1 slice of low fat American cheese ¼ of your sauteed onion Starting with the “aioli,” add cottage cheese to a medium mixing bowl, followed by optional mayonnaise, garlic, sambal oelek, chives, and salt and pepper to taste. Mix to combine. Thinly slice one sweet onion and in a medium sautee pan set over medium high heat, add a very light drizzle of olive oil. Add onions, season to taste with salt, while constantly stirring until slightly softened and brown. For the Cuban style burger sauce, start by adding tomato paste to a medium mixing bowl followed by cumin, garlic powder, coriander powder, vinegar, and water. Season to taste with salt and whisk together until homogenous. Heat a griddle or large cast iron pan over medium high heat, and once hot, lightly grease with cooking spray and place your burger ball onto the heated surface. Using a burger press or spatula, flatten the burger ball as wide as possible.  The lean meat will shrink while cooking. Optionally use parchment paper between the meat and spatula to avoid sticking. Season with salt and pepper to taste and cook for 1 minute before flipping. Immediately drizzle a light layer of Cuban style burger sauce over the patty. Cook for 30 seconds and top patty with one slice of American cheese. Repeat this process with a second patty. To assemble, evenly sauce the bottom and top of a toasted bun, add pickle chips followed by two burger patties, and sauteed onions. Top with bun. Quesabirria Tacos Makes 20 tacos Single Serving Macros (1 taco) 203 calories 6g fat 12-14g carbs 21g protein Ingredients 2 pounds (900g) beef shanks 1 tablespoon (15g) tomato paste 1 yellow onion rough chopped ‘ 1 heads garlic, split in half 2 quarts (2l) beef stock 1 bay leaf 1 teaspoon (4g) cumin seeds 2 teaspoons (8g) black peppercorns 2 teaspoons (8g) Mexican oregano 1 cinnamon stick 2 ancho chilies 2 guajillo chilies 2 chili de arbol Salt to taste Corn tortillas, for serving 2 cups (240g) shredded low moisture part skim mozzarella cheese Assembly for one taco One corn tortilla 1.5-2 oz beef 12g of cheese Debone the beef shank and cut meat into 1-inch cubes. Pat the meat dry with a paper towel and season with salt and pepper. Add cooking spray to a heavy bottom 7 quart pot set over medium high heat. In batches, place beef into the pot and sear until brown on all sides. Repeat until all meat is seared. Remove beef from pot and reserve. Reduce heat to medium and do not clean the pot. Add tomato paste and stir constantly until lightly caramelized, around 30 seconds.  Add onion and garlic, sautee for 30 seconds.  Add beef stock and increase heat to medium high and bring to a boil. Reduce heat to low and put reserved beef back into the pot followed by one bay leaf, cumin, black peppercorns, oregano, one cinnamon stick, ancho chiles, guajillo chiles and chiles de árbol, and a generous pinch of salt. Cover and let simmer for 2.5-3 hours or until beef is extremely tender. Carefully remove chiles and place in a blender along with 2 cups of braising liquid. Remove garlic, onion, and bay leaf, and discard.  Blend chiles on high and pour it back into the pot. Remove beef from the pot and place in a large mixing bowl. Shred by hand until incredibly fine and season with salt to taste.  Add a spoonful of broth to the beef and mix. To make tacos, heat a large heavy bottomed pan over medium heat, Grease generously with cooking spray. Once hot, dunk a corn tortilla in the broth, then place it on the hot pan. Add mozzarella cheese on one side of the tortilla followed by beef. Close the empty side over the filled side to form a mini quesadilla. Cook 1-2 minutes, flip and repeat for another 1-2 minutes until crispy and brown. Serve with lime wedges and a ramekin of broth on the side for dipping. Orange Chicken Serves 4 Single Serving Macros 281 Calories 10g fat 24g carbs 24g protein Marinade 4 chicken thighs, boneless, skinless, cut into bite sized chunks 2 tsp (8g) salt 1 tablespoon (8g) grated ginger Fresh cracked pepper Dredge 3 egg whites 1 cup (120g) flour 1 cup (80g) lightly  ground panko bread crumbs Sauce 2 teaspoons (8g) avocado oil 6 cloves garlic, grated 2-inch knob ginger, grated 2 red Fresno chilies, finely diced Salt to taste Juice of 1 large orange 1/3 cup (80ml) soy sauce Pinch of monk fruit sweetener, optional 3/4 cup (180ml) white vinegar Zest of 1 orange 1 tablespoon (8g) cornstarch plus 1 tablespoon (15g) water Green onion for garnish, thinly sliced Chicken Place chicken thighs into a bowl and season with kosher salt, fresh cracked black pepper and grated ginger. Toss to combine. Wrap and cure in the fridge for 1 hour to overnight. In 3 separate bowls place panko breadcrumbs, flour, and egg whites that have been whisked together. Coat the marinated chicken thighs in flour, shaking off excess. Then coat in the egg whites, and then in the panko breadcrumbs setting pieces aside on a parchment covered sheet pan. Make sure to keep one hand for dry ingredients and one hand for wet ingredients. Bake 400F (204 C) 6-8 minutes. Sauce In a medium-size pot, add avocado oil and set over medium heat; once hot, add chiles, ginger and garlic and saute until toasted, about 2 minutes making sure not to burn garlic. Add orange juice, soy sauce, optional monk fruit powder, vinegar, and orange zest; bring the sauce to a boil, then reduce to a simmer. While the sauce is reducing, prepare your slurry by mixing cornstarch and 1 tablespoon of water in a small mixing bowl until fully combined. Add slurry to sauce and stir until thickened, around 30 seconds. Turn off heat and pass sauce through a fine mesh strainer and into a bowl or ramekin. Place baked chicken in a large mixing bowl and coat generously with sauce, toss until all pieces are completely coated. Plate chicken and optionally garnished with green onion and flakey salt. Peanut Noodles Sauce recipe is enough for 2 servings of noodles Single Serving Macros without chicken breast 530 calories 17g fat 64g carbs 26g protein Single Serving Macros with chicken breast 873 calories 26g fat 64g carbs 87g protein Noodles 1 pack (81g) instant ramen noodles Sauce Ingredients - 2 servings 2/3 cup (75g)  peanut powder 2 tablespoon (30g) rice wine vinegar 3 garlic cloves, grated 1 tablespoon (15g) sambal oelek ¼ cup (60g) soy sauce 3 cloves garlic, grated ⅓ cup (80 ml) water from cooked noodles Chicken (single serving) 1x 7oz (200g) chicken breasts Salt and pepper to taste Assembly 1 pack cooked instant ramen noodles 1x 7 oz (200g) chicken breast Peanut sauce Green Onion, thinly sliced In a medium mixing bowl add peanut powder, rice wine vinegar, sambal oelek, soy sauce, and garlic, and whisk to combine. Cook and drain instant ramen noodles according to package instructions. Add noodles to sauce followed by water from noodles and mix with tongs until emulsified and combined. If adding chicken, begin to preheat a large saute pan set over medium high heat. While preheating, pat chicken dry and season with salt and pepper. Once pan is hot, lightly grease with cooking spray or olive oil. Place the chicken into the pan and sear on each side for 2-3 minutes. Once seared on each side, flip continuously until the internal temperature of the chicken is 165°F (73°C). Let the chicken rest for 3-4 minutes, then slice to get ready for assembly. Plate noodles into bowl, top with cooked chicken breast, and garnish with thinly sliced green onion Sausage Pizza Makes One 8-Slice, 12-15 inch Pizza Single Serving Macros (1 slice) 224 calories 7g fat 26g carbs 14g protein Dough ½ cup (120ml) water, heated to 90°F (32°C) 2 teaspoons (8g) instant yeast 1 cup (240ml) nonfat greek yogurt 1 ¼ cup (150g) 00 tipo flour (or all purpose flour) 1 teaspoon (8g) fine sea salt Sauce 1x 28 oz (790g) can whole peeled san marzano tomatoes, tomatoes only (not crushed) 3 cloves garlic 1 tablespoon (15g) extra virgin olive oil Salt and pepper to taste Toppings 2 cups (180g) skim milk low moisture mozzarella 6 oz (170g) sausage from the breakfast burrito recipe In a small bowl, mix together water and yeast and once combined add to a bowl of yogurt. Whisk gently to combine. Put flour into a large bowl and add sea salt, mix until combined. Add wet ingredients to dry ingredients, and mix with your hand until it forms a shaggy dough. Knead until the dough is smooth, elastic dough, about 3-5 minutes. Cover dough with plastic wrap and let rise in a warm, temperature-controlled area for one hour, or refrigerate overnight. For the sauce, add only the tomatoes from a can of peeled tomatoes into a food processor followed by garlic, and olive oil. Season with salt to taste and blend until as smooth as possible. Using your hands, press out dough into a circle shape as wide as it can go, around 12-15 inches. Spread sauce on dough followed by most of the mozzarella and all of the sausage. Top with remainder of mozzarella. Cook the pizza in an outdoor pizza oven at 650°F for 4-5 minutes. If you’re using a home oven, place a baking steel or pizza stone in the lower third of your oven and preheat at your oven’s highest temperature for 60 minutes. Bake the pizza for 10-15 minutes. Cut pizza into 8 pieces.

A potato is a powerful thing :) TABLE OF CONTENTS ROASTED Baked Twice Baked Potato Skins Duchess Potatoes Potato Casserole Smashed Potatoes Smoked Salt-Baked Searzall Hasseback Broiled Pave Lemon Potato Fondant Papillote Grilled Pizza Oven Tandoor BOILED Poached Steamed Pommes Puree Pommes Aligot Potato Salad Sous Vide Colombian Salt-Baked Slow Cooker Instant Pot Mashed FRIED Home Fries Diner Style Hashbrown Stir Fry Rosti Latke Dauphine Croquette George Foreman Pommes Souffle Chips Battered Fries Tater Tots French Fries SUPER POTATO Lemon Potato Tater Tots with Potato Ranch Dressing ROASTED Baked Potato 1 large russet potato 1 teaspoon (4g) olive oil Salt and pepper to taste Preheat an oven to 425°F (218°C). While the oven is preheating, use a fork to poke holes into the potato. Brush the potato with olive oil and season with salt and pepper. Once seasoned, place the potato onto a wire rack lined baking tray. Place the tray into the oven and cook the potato for 40-50 minutes. The potato should be crispy on the outside and fork tender on the inside. Once cooked, remove the potato from the oven. Cut the potato open lengthwise down the middle. Fluff the insides and serve. Twice Baked Potato 1 large russet potato 2 tablespoons (30g) butter, cubed and softened 2 tablespoons (30g) canola oil ¼ cup (60g) whole milk ¼ cup (60g) sour cream ¼ cup (60g) shredded cheddar cheese ½ bunch chives, thinly sliced Salt and pepper to taste Preheat an oven to 400°F (205°C). While the oven is preheating, use a fork to poke holes into the potato. Brush the potato with olive oil and season with salt and pepper. Once seasoned, place the potato onto a wire rack lined baking tray. Place the tray into the oven and cook the potato for 40-60 minutes. The potato should be crispy on the outside and fork tender on the inside. Using a knife cut the top ⅓ of the potato off length wise. Then, use a spoon to scoop the flesh out of the inside of the potato. Make sure to leave about a ¼ inch of the flesh so that the potato can hold its structure. Use a fork or potato masher to mash the scooped flesh. Once mashed, add the butter and fold until smooth. Add milk, sour cream, cheese, and half of the sliced chives to the potato mixture and fold until combined. Stuff the scooped out potatoes with the mash potato filling, and place back into the oven on a wire rack lined baking tray for 10-15 minutes, or until warmed through and beginning to turn golden brown on top. Potato Skins (Have Baked Potatoes Ready) 3 large russet potatoes 3 slices bacon, cooked and chopped 2 tablespoons (30g) unsalted butter, melted ½ cup (120g) shredded cheddar cheese ½ bunch green onion, thinly sliced Sour cream for serving Salt and pepper to taste Preheat an oven to 425°F (218°C). While the oven is preheating, use a fork to poke holes into the potato. Brush the potato with olive oil and season with salt and pepper. Once seasoned, place the potato onto a wire rack lined baking tray. Place the tray into the oven and cook the potato for 40-60 minutes. The potato should be crispy on the outside and fork tender on the inside. Remove from the oven and let cool until potatoes are easy to handle. Using a knife, cut the potatoes in half lengthwise. Using a spoon, scoop the flesh out of the potato leaving a ¼ inch thick shell. Brush the inside and outside of the potatoes with melted butter. Place the potatoes on a half baking tray, then place the tray into the oven and bake for 15 minutes, or until crisp. Place cheese and bacon into the potato and bake for 5-7 minutes. The cheese should be melted and starting to brown. Pull from the oven and garnish with green onion. Serve with sour cream. Duchess Potatoes 2 pounds yukon gold potatoes, peeled, cut into 1 inch cubes 6 tablespoons (180g) unsalted butter ¼ cup (60g) heavy cream 4 egg yolks Salt and pepper to taste Begin by placing potatoes into a medium saucepan filled with enough water to cover the potatoes. Season water generously with salt and bring the water to a boil. Once boiling, reduce heat to a simmer. Cook for about 20-22 minutes, or until the potatoes fall apart when poked by a fork. While the potatoes are cooking , preheat the oven to 425°F (218°C) and line a half baking sheet with parchment paper. Drain the cooked potatoes and pass through a potato ricer. Add the riced potatoes back into the pot they were cooked in along with heavy cream, and 4 tablespoons of butter. Using a spatula, fold to combine. Once the potatoes have slightly cooled, begin to fold in egg yolks, working one at a time. Once all of the egg yolks have been added and the mixture is completely homogenous, add mixture to a piping bag with star shaped tip. Pipe the potatoes onto the parchment paper lined baking tray into 3 in diameter swirls. Place the baking tray into the oven and bake until golden brown, about 15-20 minutes. Potato Casserole 2.5 lbs (1.2kg) russet potatoes 2 ¼ cup (550ml) milk 2 ¼ cup (550ml) heavy whipping cream 4 cloves garlic 3 sprigs thyme 4 oz (114g) gruyere cheese, grated Salt and pepper to taste Baking spray to grease Preheat your oven to 375°F (245°C). Coat a 9x13 baking dish with baking spray. Add your milk and heavy cream to a large saucepan and bring to a boil over medium high. As soon as it starts to boil, immediately reduce to medium low. Season your cream mixture with salt and pepper to taste. It’s important to taste at this step as it’s the basis of flavor for your casserole. Just barely underseason it. Peel your potatoes and slice into rounds about the thickness of a coin. A mandoline for slicing is highly recommended in order to keep the slices the same thickness. Add potatoes immediately to your simmering cream along with the thyme. Simmer for about 5 minutes or just barely until fork tender. Adjust salt levels at this point if it needs more. Cut off the heat, remove your thyme, add in your garlic and lightly swirl the pan to distribute the garlic. Using a slotted spoon, carefully transfer the potatoes to your baking dish. Be sure not to break the potatoes up when doing this. Pour your infused cream over your potatoes, justenough to coat each layer and leave a little bit of moisture inside, about 2 cups. Top with remaining cheese and bake in the oven for 45-60 minutes. Or until the top is browned and the potatoes are soft. Broil if you need the top more browned. Allow to rest for 5 minutes at room temp and serve immediately. Smashed Potato 2 pounds (1.8kg) Yukon gold potatoes (small) ¼ cup (60mL) canola oil Salt and pepper to taste In a large pot, fill with water and place over high heat. Wash potatoes and place in a pot of boiling water. Generously salt the water. It should be as salty as a potato chip. Once potato is added, reduce to a simmer over medium heat and simmer for 20 minutes or until they are fork tender. Once cooked, remove from heat and strain through a colander Place potatoes on a baking sheet in a single layer. Using the flat bottom of a cup, squish the potatoes down until they are about ½ inch thick. Place the potatoes in the refrigerator overnight, uncovered. Place potatoes from the refrigerator onto a sheet tray and pour over the canola oil making sure it is evenly dispersed. Place a sheet tray in an oven preheated to 425°F (218°C) and cook for 30-35 minutes or until the flat sides are crispy and brown. Smoked Potato 1 large russet potato 1 tablespoon olive oil Salt and pepper to taste Preheat the smoker to 300°F (150°C). While the oven is preheating, poke potatoes all over using a fork. Brush the potato with olive oil and season with salt and pepper. Once hot, place the potato into the smoker and cook for around 2 hours. The potato should be fork tender. Salt Baked Potatoes 2 pounds (900g) small new potatoes, rinsed 700g salt ⅓ cup (80ml) water Preheat the oven to 400°F (205°C) In a large mixing combine salt, and water. Mix by hand until fully incorporated. The mixture should resemble packable snow. On a baking tray lay down some of your salt mixture. Enough area to cradle the potatoes. Then place the potatoes into the salt. Encase the potatoes in the rest of the salt and place into the oven to bake for 35-40 minutes. Use a mallet to break the salt then crust. Then delicately remove the salt from the potatoes using an offset spatula. Searzall Potatoes 1 large russet potato 2 tablespoons (15g) canola oil Salt and pepper to taste Slice potatoes into ¼ inch thick coins. Brush coins with vegetable oil and season with salt and pepper. Place the coins onto a half baking tray, then using the searzall, broil the coins on both sides until golden brown and crispy. Hasselback Potatoes 1 large russet potato 1 teaspoon (4g) olive oil Salt and pepper to taste Flakey salt to garnish Preheat an oven to 425°F (218°C). While the oven is preheating, place chopsticks along each side of the potato. Slice the potato into ⅛ inch thick slices being careful not to go all of the way through the potato. Brush the potato with olive oil and season with salt and pepper. Place the potato onto a wire rack lined baking tray and place into the oven. Cook the potatoes for 45-60 minutes. Remove the potato from the oven after the initial cook, then brush again with olive oil and go back into the oven for an additional 10-15 minutes. The exterior should be crispy, and inside should be fork tender. Remove the potatoes from the oven, and using a hand lightly fan the potatoes. Finish with flakey salt. Broiled Potato 1 large russet potato 1 teaspoon (4g) vegetable oil Salt and pepper to taste Turn and ovens broil onto its high setting. While the oven is heating up, slice the potatoes into ¼ inch rounds. Toss sliced potatoes in vegetable oil and season with salt and pepper. Place potatoes onto a parchment lined baking tray, and place the potatoes into the oven. Broil the potatoes for 4-6 minutes, then flip and broil for an additional 4-6 minutes. Potato Pave 2 pounds russet potatoes 3 cup (720ml) duck fat Salt to taste Duck fat, for searing Preheat oven to 300°F (150°C) Spray a 8-inch baking pan with cooking spray,then using parchment paper line all sides of the pan. Allow 2 inches of overhang on all sides. Peel potatoes, then using a mandolin slice potatoes lengthwise. The slices of potato should be about a ⅛ inch thick. In a large mixing bowl combine potatoes and duck fat, and salt. Mix well by hand to ensure the potatoes are evenly coated. Begin placing potatoes into the bottom of the pan. Be sure to place them in as uniformly as possible with little no gaps. Brush the layer of potatoes with duck fat. Repeat this process one layer at a time until the pan has been filled. Cut an 8-inch square of parchment paper and press it directly into the top of the potatoes. Fold excess parchment paper from the sides onto the middle of the pan. Cover the pan tightly with aluminum foil, then place into your oven. Bake the potato for 2-3 hours. Use a toothpick or cake tester to check for doneness. Remove the pan from the oven, then remove the foil. Place a separate 8-inch baking pan on top of the potatoes, and weigh down the potatoes using canned foods or whatever you can find. Place in the refrigerator and allow to cool overnight for at least 8 hours. Remove the weight and top sheet of parchment paper, then using an offset spatula, loosen the pave by running the spatula along the sides. Trim the potatoes on all sides to get a square then equally dive into 8 pieces. Refrigerate pieces on a parchment lined baking sheet for 20-30 minutes. Heat a saute pan over medium high heat and sear for 2-3 minutes on each side, or until golden brown  and crispy. Transfer to a paper towel lined baking tray and season with flakey salt. Lemon Potatoes 2 pounds (900g) yukon gold potatoes 1 ½ cups (360ml) chicken stock ½ cup (120ml) olive oil ⅓ cup (80ml) lemon juice 5 garlic cloves 1 tablespoon (15g) salt Preheat and oven to 400°F (204°C). While the oven is preheating, peel and cut potatoes into ½ inch thick wedges. Once cut, place the potatoes into a roasting pan with all ingredients. Place the roasting pan into the oven, and cook the potatoes for 20 minutes. Then flip the potatoes and cook for an additional 25-30 minutes. At this point most of the liquid should have been absorbed by the potatoes. Remove the potatoes from the pan and skim as much of the fat from the liquid as possible. Then return the pan to the oven and cook down the liquid for 5-10 minutes. Pour liquid from the pan over the potatoes. Pommes Fondant 1 large russet potato 3 tablespoons (45g) unsalted butter 2 tablespoons (30g) canola oil 2 sprigs thyme ¼ cup (60g) chicken stock Salt and pepper to taste Preheat the oven to 425°F (218°C). While the oven is preheating, trim the ends off of the potatoes. Then using a sharp knife or peeler, shape the potato into an even cylinder. Cut the potato in half crosswise, then place into a bowl with cold water to rinse the starch from the exterior. Begin to heat canola oil in a cast iron pan set over medium high heat. Once hot and the oil is shimmering, pat the potatoes dry and begin searing in the pan. Sear the potatoes until golden brown for about 4-6 minutes. Season with salt and pepper. Flip the potatoes and cook for an additional 4-6 minutes, or until the other side is also golden brown. Drain the oil from the pan, reduce the heat to medium, then add the butter and thyme to the pan. Using a large spoon, baste the potatoes for 2-3 minutes. Add chicken stock to the pan and place the pan in the oven. Cook the potatoes in the oven for 25-30 minutes, or until there is no liquid left in the pan and the potatoes are tender. Remove potatoes from pan and spoon butter from pan over top of the potatoes. Potatoes en Papillote ½ pound (225g) new potatoes, or creamer potatoes ½ tablespoon (7g) unsalted butter, melted ½ tablespoon (7g) olive oil 1 sprig rosemary 2 sprigs thyme Salt and pepper to taste Preheat the oven to 375°F (190°C). While the oven is preheating, cut the potatoes in half or quarters, depending on the size. In a medium mixing bowl combine potatoes, olive oil ,and butter. Season the potatoes with salt and pepper. Then toss to fully combine. Place a sheet of parchment paper onto a work surface, and fold the paper in half “hamburger” style. Spoon the potatoes into one side of the parchment paper. Fold the other half of the paper over top of the potatoes, and begin to crease and fold the edges together. The end result should resemble a half moon in shape and be an airtight seal. Place the potatoes into the oven and bake for 40-45 minutes on a baking tray. Remove the baking tray from the oven and transfer the potatoes to a plate. Cut the parchment bag open to serve. Grilled Potato 1 large russet potato 1 tablespoon (15g) canola oil Salt and pepper to taste Begin to preheat the grill by lighting charcoal. Allow the coals to stop burning and turn white. This should take  about 10-15 minutes. Brush the potato with vegetable oil and season on all sides with salt and pepper. Place the potato onto the grill and cook for 1-2 minutes on all sides. Once seared on all sides, place the potato off of direct heat. Place the lid onto the grill and allow the potato to cook until it is fork tender about 40-45 minutes. Pizza Oven Potato 2 large russet potatoes, peeled and cut into 1 inch cubes 2 tablespoons (30g) olive oil Salt and pepper to taste Preheat a pizza oven to 450-500°F (230-260°C). In a medium sauce pot, cook potatoes in water until just barely fork tender. Use a spider to transfer cooked potatoes to a medium mixing bowl. Add olive oil to the boil, then season the potatoes with salt and pepper. Toss to fully combine. Add a large cast iron pan to the pizza oven and heat for 5 minutes. Once hot, add potatoes to the pan and cook in the pizza oven until golden brown. Tandoor 1 large russet potato, cut into 1 inch thick cubes 1 tablespoon (15g) canola oil Salt and pepper to taste Light charcoal in the tandoor and allow to burn until they are white hot. Brush the potato with canola oil and season with salt and pepper. Skewer the potato ensuring you leave room at the bottom so the potato doesn't burn. Place the skewer into the tandoor and roast the potato for 30-40 minutes. The potato should be fork tender on the inside and crispy on the outside. Carefully remove the potato from the skewers and serve. BOILED Boiled Potato 1 large russet potato Salt to taste Add potato to a medium sauce pot with enough water to cover the potato. Season the water generously with salt. The water should taste like the ocean. Bring the water to a boil. Once the water comes to a boil, reduce the heat to a simmer and cook the potato until fork tender. 30-35 minutes. Butter Poached Potato 1 large russet potato 2 pounds (900g) unsalted butter Salt and pepper to taste Heat butter to a holding temperature between 140-150°F (60-65°C) in a dutch oven or heavy bottom pot. Season the melted butter with salt and pepper, and add the potato to the melted butter. Let the potato poach until fork tender. This should take 40-45 minutes. Remove the potato from the butter poach and season with flakey salt to garnish. Steamed Potato 1 large russet potato 1 quart (1000ml) water Salt to taste Bring water to a boil over high heat, and once to a boil reduce heat to a simmer. Place the steaming basket onto the pot. Season the boiling water generously with salt, and place the potato into the steam basket. Steam the potato until fork tender, about 50-60 minutes. Pommes Puree 3.5lbs (1.6kg) small yukon gold potatoes 1lb (450g) cold butter, cut into ½ inch cubes ¼ cup (60ml) whole milk Salt to taste Place your whole unpeeled potatoes into boiling water and boil for 25-30 minutes or until just cooked through. Using a paring knife, peel the skins off of your potatoes while still hot. Immediately run your hot potatoes through a food mill or potato ricer. Place into a medium sized pot with plenty of stirring room and set over medium heat. Using a heat proof spatula gently stir your potatoes constantly, adding a small handful of butter, stirring allowing it to melt and emulsify into your potatoes. Once combined, add more butter, and repeat that process until you’ve added all of your butter. Whisk in your whole milk until homogenous, season to taste with salt, and serve immediately. Pommes Aligot 3.5lbs (1.6kg) small yukon gold potatoes 1lb (450g) cold butter, cut into ½ inch cubes ¼ cup (60ml) whole milk 3 cups (720g) shredded gruyere Salt to taste Place your whole unpeeled potatoes into boiling water and boil for 25-30 minutes or until just cooked through. Using a paring knife, peel the skins off of your potatoes while still hot. Immediately run your hot potatoes through a food mill or potato ricer. Place into a medium sized pot with plenty of stirring room and set over medium heat. Using a heat proof spatula gently stir your potatoes constantly, adding a small handful of butter, stirring allowing it to melt and emulsify into your potatoes. Once combined, add more butter, and repeat that process until you’ve added all of your butter. Whisk in your whole milk until homogenous, season to taste with salt. Fold cheese into the potatoes using a spatula, adding a little bit at a time, ensuring the cheese is fully melted before adding more. Potato Salad 2 pounds (900g) small yukon gold potatoes Salt and pepper to taste ¾ cup (180g) mayonnaise ¼ cup (60g) creme fraiche 1 tablespoon (15g) dijon mustard 1 teaspoon (4g) worcestershire sauce 2 tablespoons (30g) lemon juice 1 shallot, very finely chopped 2 cloves garlic grated 2 ½ tablespoons (16g) finely chopped flat leaf parsley, plus more for garnish 2 tablespoons (7g) dill, finely chopped, plus more for garnish Boil the potatoes in a large pot of salted water just until tender and easily pierced with a fork. About 20-25 minutes. Please note time will increase or decrease depending on the size of your potatoes. Drain and let stand at room temperature until cool enough to handle. Using a paring or petty knife carefully peel the skins off your potatoes. Cool in the fridge for 10 minutes or until completely cold. In a large bowl mix together all ingredients except the yukon gold potatoes. Whisk together to thoroughly combine. Taste and adjust salt and pepper levels as needed. Cut the potatoes into bite sized chunks, place in your bowl, season lightly with salt to taste and gently fold together until everything is thoroughly and evenly coated with your mayo creme fraiche mixture. Sous Vide Potatoes 1 pound (450g) new potatoes 2 tablespoons (30g) unsalted butter Salt and pepper to taste 1 sprig rosemary 2 sprig thyme Set the circulator to 87°C. While the circulator is heating, add all ingredients to the vacuum seal bag and seal the bag shut using a vacuum sealer. Place the potatoes into the hot water, and cook for 1 hour. The potatoes should be easy to smash by pressing with your finger. Remove the bag from the water and the potatoes from the bag. Serve immediately. Colombian Salt Crusted Potatoes 2 pounds (900g) small new potatoes, rinsed 1/2 cup (120g) kosher salt Place potatoes in a medium sized sauce pot, and cover with water. Bring the water to a boil over high heat. While the water is coming to a boil add salt and stir to dissolve. Once the water comes to a boil, reduce the heat to a simmer, and cook the potatoes until all of the liquid has evaporated. This should take about 5 minutes. Let the potatoes rest in the pot for about 5 minutes, then toss in the pan and serve. Slow Cooker Potatoes 2 pounds (900g) fingerling potatoes 2 tablespoons (30g) olive oil Salt and pepper to taste Add all ingredients to the slow cooker and toss to combine. Cover and cook the potatoes on high for 3-4 hours. The potatoes should be fork tender. Boxed Mashed Potatoes 1 box instant mashed potatoes Cook potatoes to package instructions Mashed Potatoes 3 pounds (1.3kg) yukon gold potatoes 1/2 cup (120ml) plus 2 Tbsp (30g) Unsalted butter 1/3 cup (80ml) heavy cream 1 cup (240ml) whole milk 4 cloves garlic, crushed lightly left in pods Salt and pepper to taste Take your yukon gold potatoes and peel them over a piece of parchment paper. Cut them into 1x1 inch pieces and place them into a cold pot of water. Season the water heavily with salt and bring to a rapid boil over high heat. Boil the potatoes for 15-20 minutes or until fork tender. Once the potatoes are done cooking, strain through a colander and allow them to drain of their water. Using a potato ricer, and while your potatoes are still hot; press all of them through on the finest setting into a separate bowl. Place to the side and keep warm. To make the flavor liquid, melt unsalted butter in a pot set to medium-low heat. Once the butter is half-way melted, add in 4 cloves of lightly crushed skin-on garlic. From there, add in whole milk and heavy cream. Season with salt and whisk together Bring up to a steamy heat and let steep for 10 minutes. Strain out any aromatics you added and pour into the bowl with the pressed potatoes. Stir until everything is evenly incorporated, season with salt and pepper to you liking and serve. FRIED Home Fries 3 red potatoes, medium dice 3 tablespoons unsalted butter 1 tablespoon Montreal Steak Seasoning Rise diced potatoes in cold water, drain well, and pat dry using a paper towel. While potatoes are drying begin to melt butter in a large cast iron pan. Place potatoes into the pan, and season to taste with salt and pepper. Cook potatoes over medium heat for 10-12 minutes, or the potatoes become fork tender. Remove the lid from the pan, and increase the heat to medium high. Sear and turn potatoes until they have browned, and become roasted on all sides. Diner Style Hash Brown 2 russet potatoes, peeled, shredded 3 tablespoons (45g) clarified butter Salt and pepper to taste Place shredded potatoes in a large bowl of cold water. Stir by hand or using a spatula until the water becomes cloudy. Drain the potatoes of the water and repeat this step. Place drained potatoes into a towel and squeeze as hard as possible to squeeze out excess moisture. Begin to heat clarified butter over medium heat. Once the butter is hot add shredded potatoes into the pan in an even layer and season with salt and pepper. Cook the potatoes for 5-8 minutes, or until a golden brown crust has formed on the bottom. Flip the potatoes and cook for an additional 5-8 minutes. Transfer cooked potatoes to a plate to serve. Stir Fry Potatoes 1 pound (450g) new potatoes, halved or quartered depending on size 2 tablespoons (30g) canola oil Salt and pepper to taste Heat a wok over medium high heat with canola oil. Once the oil is hot and begins to shimmer, add potatoes to the oil. Stir constantly, and cook potatoes until fork tender. Pommes Rosti 1 ½  pound (680g) russet potatoes, peeled and cut into fine matchsticks or grated 6 tablespoons (85g) unsalted butter 2 teaspoons (12g) kosher salt 1 teaspoon (1g) fresh ground black pepper Canola oil for cooking Preheat an oven to 350°F (175°C) Peel the potatoes, and using a knife, slice the potatoes in 1/16 inch thick sheets. Cut the potato sheets into matchstick by cutting again lengthwise. Place cut potatoes into water to keep them from oxidizing. Remove the potatoes from the water and place them into a towel and season with salt. Squeeze all of the moisture from the potatoes. Place potatoes into a bowl and toss with melted butter. Begin heating oil in a small nonstick saute pan over high heat. Once the oil is hot, add potatoes to the pan. push the sides of the potatoes down to form a uniform edge. Place a lid on the pan and cook for 5-8 minutes. Flip the rosti and place the lid back onto the pan. Place the pan in the oven and cook for 10 minutes. Transfer the rosti to a plate and top with whatever you want. Latkes 1 ½ pounds (675g) russet potatoes 1/2 sweet onion 1 large eggs ½ cup (120g) ap flour 1/8 cup (30g) fine panko bread crumbs ½ tablespoon (7g) kosher salt 1 ½ tablespoon (22g) shmaltz or duck fat 1 tablespoon (15g) neutral-tasting oil Peel potatoes, grate and toss into a bowl along with a peeled and grated onion. Add kosher salt and toss to coat. Squeeze potatoes to remove liquid and add to a towel. Fold the towel over potatoes tightly and squeeze the remaining liquid into the sink. Add potatoes to a large bowl with eggs, toss together until combined, and add panko breadcrumbs tossing until combined. To shape, grab ⅓ cup of potato mixture gently forming and pressing into a puck, ¾ inch thick and 4 ½ inches wide. Repeat with remaining potatoes. In a deep heavy bottom pan, add chicken fat and oil. Once the oil is shimmering and ripping hot, add latkes one at a time (don’t let latkes touch). Fry for 2-4 minutes. Flip and repeat. Place on a wire rack to drain. Season with salt immediately. Pommes Dauphine 1 pound (450g) russet potatoes, peeled, cut into 1 inch cubes. ½ cup (120ml) milk 3 tablespoons (45g) unsalted butter, cubed, plus 2 tablespoons unsalted butter, melted 2 ¼ cups (540g) all purpose flour 2 large eggs 2 quarts (2L) canola oil, for frying Salt and pepper to taste Begin by preparing the choux, do this by combining milk, butter, and salt to taste in a small saucepan. Bring the mixture to a boil over high heat until the butter has melted. Remove the mixture from the heat and begin to fold in the flour, continue to mix until smooth and no lumps are left in the dough. Return the sauce pan to medium high heat, and constantly stir the dough until a thin starchy film begins to form in the pan, and the dough pulls together in a cohesive mass. Transfer the dough to the bowl of a stand mixer with the paddle attachment. Begin to beat the dough until it has slightly cooled, then begin to mix in the eggs one at a time until the mixture is completely homogenous. Transfer choux dough to a small mixing bowl and cover with plastic wrap. Hold in a warm space until ready for the potatoes. Rinse potatoes to remove excess starch from the exterior, then add potatoes to a medium sauce pot with cold water to cover. Bring the water to a boil over medium high heat. Once boiling, reduce heat to a simmer. Cook potatoes for 10-15 minutes, or until soft enough to easily break up when poked with a fork. Drain the potatoes, then return to the now empty sauce pot. Turn the heat to low and shake constantly to dry out the potatoes. Pass the potatoes through a potato ricer into a medium mixing bowl and let the potatoes cool slightly. Stir melted butter into the mixing bowl and season the mixture with salt and pepper. Once thoroughly combined, begin to fold in choux dough, and again mix until thoroughly combined. Cover with and press plastic wrap onto the dough to keep a skin from forming. Preheat 2 quarts of canola in a heavy bottomed pot or dutch oven to 350°F (175°C). While the oil is heating, shape potato dough into 1 ounce balls. Once the oil is hot, begin adding dough balls to the oil a few at a time, fry the balls until golden brown and crunchy on the outside. Transfer cooked dough to a wire rack lined baking tray and season with salt. Serve immediately. Potato Croquette 3 pounds (1.3kg) yukon gold potatoes 1/2 cup plus 2 Tbsp (130g) Unsalted butter 1/3 cup (78ml) heavy cream 1 cup (300ml) whole milk 4 cloves garlic, crushed lightly left in pods 1 cup (120g) all purpose flour 1 cup (120g) breadcrumbs 3 large eggs Salt and pepper to taste Take your yukon gold potatoes and peel them over a piece of parchment paper. Cut them into 1x1 inch pieces and place them into a cold pot of water. Season the water heavily with salt and bring to a rapid boil over high heat. Boil the potatoes for 15-20 minutes or until fork tender. Once the potatoes are done cooking, strain through a colander and allow them to drain off their water. Using a potato ricer, and while your potatoes are still hot; press all of them through on the finest setting into a separate bowl. Place to the side and keep warm. To make the flavor liquid, melt unsalted butter in a pot set to medium-low heat. Once the butter is half-way melted, add in 4 cloves of lightly crushed skin-on garlic. From there, add in whole milk and heavy cream. Season with salt and whisk together Bring up to a steamy heat and let steep for 10 minutes. Strain out any aromatics you added and pour into the bowl with the pressed potatoes. Stir until everything is evenly incorporated, season with salt and pepper to your liking and let cool for at least 1 hour in your refrigerator. Roll potatoes into small evenly sized balls. Once rolled, set up a 3 step breading process by adding flour, breadcrumbs, and eggs whisked together with a splash of water onto individual baking trays. Preheat 2 inches of canola in a heavy bottomed pot or dutch oven. Once hot, begin to bread the croquettes by tossing the potato balls in flour until they are fully coated. Next, toss the dusted potato balls in the egg wash until completely coated. Finally, add the potato balls to the breadcrumbs. Once all balls are breading begin to fry by working a few at a time and frying until they are golden brown and crunchy. Transfer cooked croquettes to a wire rack lined baking tray and season with salt. George Foreman Grill 1 large russet potato 1 tablespoon (15g) canola oil Salt and pepper to taste Plug in the George Foreman grill and allow it to come to the proper temperature. The light on the grill will turn green to indicate it is ready. Brush the potato with canola oil and season on all sides with salt and pepper. Open the lid and place the steak on the grill. Close the lid, and give a slight press to ensure and even sear. Cook the potato for 5-8 minutes, or until the light on the grill turns green and the potato is fork tender. Pomme Souffle 2 ½  quarts (2.5L) Vegetable oil for frying 2 russet potatoes 1 ½ tablespoon (30g) corn starch Salt to taste Heat vegetable oil in a 7 quart pot until 325°F (160°C). Peel and slice your potatoes about ⅛ inch thick. Dust half of your potato sheets with cornstarch, ensuring to brush off excess starch, and lay the second half of your slices over the dusted ones. Cut each double layer using a 5cm ring cutter, yield should be 3-4 discs per slice depending on size, and pat dry using a paper towel Fry discs in hot oil for 20 seconds then flip over and cook for another 20 seconds, season potatoes with salt and reserve on a wire rack or anything that excess oil can drip or be absorbed on Serve hot and enjoy! Chips 2 pounds (900g) Russet potatoes 3 cups (720ml) vegetable or canola oil Fine sea Salt to taste 2 quarts (2L) water 2 tablespoons (30g) kosher salt, plus more to finish Peel potatoes and use a mandoline at one of its thinnest settings, 1/16 - 1/8 of an inch, and slice potatoes. Add potatoes to a medium mixing bowl with water to cover the sliced potatoes. Let sit for 30-45 minutes. After 30-45 minutes, rinse potato slices in a colander and shake as much of the water out as you can. Then line a single layer of potatoes on the cloth-lined dish. Use either another clean absorbent cloth or paper towels to pat the top of the potato slices dry. Remove the dry slices from the towel and add to a bowl or plate for frying. Repeat with the rest of the slices. Heat oil in a large deep skillet to about 350°F (175°C) Working in batches, add potato slices to hot oil and cook for 3-4 minutes stirring constantly with a slotted spoon until they begin to brown. Once browned, remove chips and add to a paper towel lined cooling rack or plate and sprinkle with salt. Be sure to let them cool in a single layer to ensure that they do not become soggy as they cool. Battered Fries 3 potatoes 2 ½ quart (2.5L) warm water 2 ½ tablespoon (37g) kosher salt ½ cup (120g) all purpose flour 2 teaspoon (8g) kosher salt 2 tablespoon (30g) smoked paprika 1/2 teaspoon (2g) cayenne 1/2 teaspoon (2g) garlic powder 1 cup (240ml) water Start by cutting the skin-on russet potatoes to ¼ inch x ¼ inch batons. Cover all spiralings with water and kosher salt. Stir to combine and soak for 30 minutes. For the batter, whisk and combine all dry ingredients before carefully whisking in water. Fill a heavy bottom pot with frying oil and heat to 350 F. Remove fries from soaking liquid, cut and toss into the batter. Carefully fry in batches for 4-5 minutes and set on a wire rack set in a baking sheet to cool. Season with salt. Tater Tots 2 pounds (900g) russet potatoes, peeled and grated 2 quart (2 liters) water 3 ½ quart (3.3 liters) duck fat 2 tablespoon (11g) corn starch Salt and pepper to taste Peel potatoes, placing the peeled potatoes in cold water. Once all of the potatoes are peeled. Grate potatoes on the medium side of a box grater. Once again holding the grated potatoes in a bowl of cold water. Strain potatoes from the water and place into the center of a towel. Pull the ends together, then twist and squeeze to remove as much moisture as possible from the potato. Add the potatoes and duck fat to a heavy bottomed pot or dutch oven, and heat the potatoes to 205°F (96°C). Once to the target temperature. Strain the potatoes from the fat. Reserving the fat for later use. Lay the strained potatoes onto a baking tray, then season with salt and add the cornstarch. Mix by hand until thoroughly incorporated. Begin shaping the potato mixture in tater tot shapes and placing onto a parchment lined baking tray. Once all of the potatoes are shaped. Freeze the tater tots overnight. Heat the duck fat from the confit to 350°F (175°C). Once the temperature begins to fry the frozen tater tots in batches until golden brown and crispy. Transfer to a wire rack lined baking tray and season with salt. French Fries 3 Large Russet Potatoes 3 quarts (3 Liters) water 2 tablespoons (28g) white distilled vinegar 1 ¼ tablespoon (18g) kosher salt, plus more to taste 1 teaspoon (3g) baking soda 3 quarts (3L) tallow for frying Into a 6 quart stock pot add the vinegar, salt, and baking soda. While the pot is coming to a boil, peel the potatoes, then using a mandolin, slice the potatoes into ¼ inch thick planks. Cut the planks lengthwise into ¼ inch batons. Soak potatoes in water to prevent browning. Once the pot is to a boil, reduce the heat to a light simmer. While at a low simmer, gently add potatoes to the water and allow to cook for 1-2 minutes. Gently remove fries from the pot using a slotted spoon or spider and place onto a paper towel lined baking tray. Heat tallow over medium high heat in a heavy bottomed to 350°F (175°C) Once the oil is hot, fry the blanched potatoes for about 1 minute. The fries should be pale white and shiny. Gently remove from the hot oil using a slotted spoon or spider. Place the fries onto a paper towel lined baking tray. Using another paper towel lightly press into the fries to ensure they are completely dry. Once the fries are dry, place them in the freezer overnight. Heat tallow over medium high heat in a heavy bottomed to 350°F (175°C) Add the frozen fries to the hot oil and fry for 3-4 minutes or until the fries are golden brown and crispy. Once cooked gently transfer to a wire rack lined baking tray. Season the fries with salt while hot, serve, and enjoy. SUPER POTATO - Greek Lemon Tater Tots with Potato Ranch Potato Ranch 2 small yukon gold potatoes 2 cloves garlic 5 sprigs thyme, finely chopped 3 sprigs dill, finely chopped 1 cup (240ml) heavy cream ¼ cup (60g) butter ¼ cup (60g) milk 2 teaspoons (8g) worcestershire sauce Greek Lemon Tots 2 large russet potatoes 4 cloves garlic 3 sprigs thyme 2 sprigs rosemary 1 lemon, peeled 1 pint (480ml) lemon juice 2 quarts (2L) water 3 quarts (3L) duck fat 4 tablespoons (120g) cornstarch 2 tablespoons (30g) kosher salt for brine, plus more for seasoning Begin by peeling potatoes, and using a box grater, grate the potatoes into a large mixing bowl. Add water, lemon juice, and salt to the water and let sit at room temperature for at least 1 hour. Remove potatoes from brine and place in the center of a large kitchen towel, pull all ends together and twist to squeeze out as much moisture as possible from potatoes. Add potatoes to a heavy bottomed pot or dutch oven with duck fat, lemon peel, thyme, rosemary, and garlic. Bring duck fat to 205°F (95°C), the potatoes should be transparent but not falling apart. Using a wire mesh strainer, transfer potatoes from the hot oil to a baking tray. Allow to cool slightly and pick out aromatics from the potatoes. Season the potatoes with salt and add cornstarch to the mixture. Mix by hand until fully incorporated. Once mixed, shape potatoes into tater tots and place onto a parchment lined baking tray. Place the tray in the freezer overnight. Preheat duck fat to 350°F (175°C), while the fat is preheating, begin to prepare the sauce by combining milk, cream, and butter into a small pot and bringing to a boil. Once boiling, add peeled and diced potatoes to the mixture and cook until fork tender. Once tender, blend using an immersion blender until a smooth puree has formed. Pass puree through a chinois into a small mixing bowl and season with salt and worcestershire sauce. Fold in chopped dill, and parsley. Transfer sauce to a ramekin and reserve for later use. Fry tater tots in duck fat until golden brown and crispy. Transfer cooked tots to a wire rack lined baking tray and season with salt. Serve with Potato ranch and enjoy.

You can make everything taste good with this. TABLE OF CONTENTS Chart - Types of Fat For Frying Method #1 - Straight Deep Fry Chislic Fried Brussels Sprouts Chicken Wings Potato Chips Method #2 - Dusted - Chicken Piccata Method #3 - Wet Marinade Yan Su Ji (Taiwanese Salt & Pepper Chicken) Hat Yai (Thai Fried Chicken Wings) Method #4 - Two Tier Fry - Buttermilk Fried Chicken Method #5 - Three Tier Fry Katsu Schnitzel Fried Ice Cream Mozzarella Sticks Method #6 & #7 - Thin Batter Fry Shrimp Tempura Beer Battered Fish Method #8 - Thick Battery Fry - Corn Dogs Method #9 - Wok Fried - Chongqing Chicken Method #10 - Par-Cook Fry - French Fries METHOD #1 - STRAIGHT UP DEEP FRY Chislic 1 pound (450g) lamb steaks 2 quarts (2L) canola oil Salt and Pepper to taste Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, cut the lamb steaks into 1 inch cubes. Place about 4 cubes of meat onto a skewer. Repeat until all of the meat is on skewers. On a wire rack lined baking tray, season the lamb skewers with salt and pepper to taste. Working 3 skewers at a time, place the skewers into the hot oil and fry until golden brown. Remove the cooked skewers from the oil and drain on a wire rack lined baking tray. Repeat until all of the meat has been fried. Fried Brussels Sprouts ½ pound (225g) Brussels sprouts Salt and pepper to taste Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, prepare the Brussels sprouts for frying by halving or quartering the them depending on size. Working a small handful at a time gently low the Brussels sprouts into the oil using a spider. Be careful when adding the Brussels sprouts to the oil as they will “spit” hot oil when first added. Cook the sprouts until golden brown and crispy. Remove the cooked sprouts from the hot oil using a spider. Add the cooked sprouts to a mixing bowl and begin to toss while seasoning with salt and pepper to taste. Repeat until all sprouts are fried. Serve immediately. Wings 1 pound (450g) party wings Salt and pepper to taste Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, season the wings in a large mixing bowl with salt and pepper. Gently add wings to the frying oil, being careful to not add too much at one time so that the oil does not boil over. Be sure to constantly stir wings while frying to ensure they do not stick together and cook evenly. Fry the wings for 8-10 minutes, or until golden brown and crispy. Once cooked, transfer to a mixing bowl using spider, and season with salt and pepper to taste. Serve immediately. Potato Chips 2 lbs (900g) large russet potatoes 2 quarts (2L) cold water 2 tablespoons kosher salt, plus more to taste 2 quarts (2L) canola oil Begin by peeling the potatoes. Place the peeled potatoes into a large mixing bowl filled with cold water. Once all of the potatoes have been peeled, use a mandolin to slice the potatoes as thin as possible, at least 1/16th of an inch. The potato slices should be almost transparent. Add the sliced potatoes to a large mixing bowl with cold water and kosher salt. Let the potatoes sit in this brine for one to one and a half hours. While the potatoes are brining, begin to heat canola oil in a heavy bottomed pot or dutch oven to 350°F (176°C). Transfer the sliced potatoes from the brine and lay them out in a single layer onto a paper towel lined baking sheet. Using another piece of paper, pat the chips dry. Working in batches, add the potatoes to the hot oil, making sure to move them constantly, this will help the chips cook more evenly. Once the chips are golden brown and crispy, use a spider to remove the chips from the hot oil, giving them a moment to drain themselves of excess oil before transferring them to a large mixing bowl and seasoning with salt to taste. METHOD #2 - DUSTED Chicken Piccata 1 chicken breast 2 lemons, juiced 2 garlic cloves, thinly sliced ½ bunch, parsley, rough chopped ¼ cup (60g) white wine ¼ cup (60g) chicken stock ¼ cup (60g) unsalted butter, cubed 2 tablespoons (15g) capers 1 cup (120g) all purpose flour Salt and pepper to taste Starting from the thick side of the chicken, use a knife to slice down the long side of the chicken, being careful not to slice all of the way through the breast. Cover the butterflied chicken breast with a layer of plastic wrap. Using a meat mallet or the bottom of a pan, pound the chicken breast to about ¼ of an inch thick. Remove the plastic wrap and season the chicken breast on both sides with salt and pepper. Once seasoned, dredge the chicken in all purpose flour. Preheat a large pan over medium heat, and once hot add oil to the pan.When the oil begins to smoke, add the chicken breast and sear for 2-3 minutes on each side. Once the breast is seared, transfer to a wire rack lined baking tray. Deglaze pan with white wine and chicken stock. Begin to reduce the wine and stock by half. Once the sauce begins to reduce, add capers and parsley to the pan, and continue to reduce the sauce. When the sauce is reduced by half, cut the heat from the pan and add the lemon juice. Begin to add cubes of butter one at a time constantly swirling the pan to emulsify a sauce. Once the sauce is emulsified and thick enough to coat the back of a spoon, add the sliced garlic to the pan, and let the garlic slices lightly cook into the sauce. Transfer cooked chicken to a plate, and spoon sauce over top. Garnish with chopped parsley. METHOD #3 - WET MARINADE Yan Su Ji (Taiwanese Salt & Pepper Chicken) Marinade: 4 boneless skinless chicken thighs 4 garlic cloves, grated 2 tablespoons (32g) light soy sauce 2 tablespoons (4g) beer, ideally a lager, do not use a dark beer 1 tablespoon (16g) kosher salt 1 tablespoon (16g) sugar 1 teaspoon (6g) white pepper ¼ teaspoon (1g) Chinese five spice Dredge: 1 cup (100g) sweet potato flour 2 quarts (950ml) vegetable oil for frying Seasoning: 1 tablespoon (12g) white pepper 2 teaspoons (8g) salt ½ teaspoon (2g) Chinese five spice ⅛ teaspoon (>1g) curry powder Start by making your seasoning by whisking together salt, white pepper, Chinese five spice, and curry powder in a small mixing bowl. Next dice chicken into 1” cubes and combine with garlic, soy sauce, beer, salt, sugar, white pepper, and five spice in a medium mixing bowl, and allow to marinate for 1 hour in the refrigerator. Preheat vegetable oil in a heavy bottomed pot to 350°F (176°C) over medium high heat. Add half of your flour to marinated chicken and mix to create a tight batter. In a separate bowl place the rest of your flour and toss dredged chicken in flour until fully coated. Working in batches, fry chicken pieces for 4-6 minutes, or until pieces begin to turn golden brown. Transfer chicken to a wire rack lined baking tray and allow to cool for 5-10 minutes. Transfer cooked chicken to a wire rack lined baking tray and season with the seasoning mix that was made earlier. Hat Yai (Thai Chicken Wings): 1 pound (450g) wings, mix 4 cloves garlic 1 bunch cilantro stems, rough chopped 1 tablespoon (15g) sugar 2 tablespoons (32g) light soy sauce 1 teaspoon (7g) dark sweet soy sauce 1 tablespoon (15g) fine sea salt ¼ teaspoon (1g) black peppercorn ⅛ teaspoon (>1g) white pepper ¼ cup (50ml) water 1 cup (180g) rice flour 4 shallots thinly sliced In a blender add garlic, cilantro stem, sugar, light soy, dark soy, salt, white pepper, black pepper, and water. Blend on high speed until homogenous. Combine the contents of the blender and chicken wings in a medium sized mixing bowl and massage marinade into chicken. Let marinate for 2-3 hours. Thinly slice shallots to at least an ⅛” inch and add to cold vegetable oil in a heavy bottomed pot and bring the temperature up over medium-high heat. Allow shallots to cook until they are golden brown, making sure to regularly stir the shallots using chopsticks during the cooking process so they do not stick to each other. Transfer cooked shallots to a paper towel lined baking sheet. Clean your fryer oil of any leftover bits and hold temperature at 350°F (176°C). Once chicken is marinated, add rice flour to the bowl, and mix by hand to fully coat the wings. Working in batches gently lower chicken wings into hot oil and fry for 4-6 minutes. Once cooked, transfer to a wire rack lined baking sheet and season with salt. Garnish with fried shallots METHOD #4 - TWO TIER FRY Buttermilk Fried Chicken Marinade: 4 boneless skinless chicken thighs 2 cups (480ml) buttermilk 1 tablespoon (10g) kosher salt 1 tablespoon (14g) garlic powder 1 tablespoon (10g) smoked paprika 2 teaspoons (6g) ground white pepper 1/4 teaspoon (1g) onion powder 1/2 teaspoon (2g) MSG Dredge: 2 cups (240g) all-purpose flour 1 tablespoon (10g) kosher salt 2 teaspoon (9g) garlic powder 1 teaspoon (4g) smoked paprika 2 teaspoons (5g) medium-coarse ground black peppercorn 1/4 teaspoon (1g) MSG 2 quarts (2L) veggie oil In a medium sized bowl whisk together buttermilk, salt, garlic powder, paprika, white pepper, onion powder, and MSG until thoroughly combined. Then add your chicken thighs and toss to evenly coat, ensuring thighs are submerged in liquid. Let thighs marinate for at least an hour, ideally overnight in your refrigerator. Heat vegetable oil in a heavy bottomed pot to 350°F (176°C). For your dredge, in a separate large mixing bowl whisk together all purpose flour, salt, garlic powder, paprika, black pepper, and MSG. Working two at a time, put chicken thighs in your flour, and coat thoroughly. Make sure to press into the flour aggressively, make sure it is completely coated with the dredge. Shake off the excess, place them on a sheet tray and repeat with all your chicken thighs. Again working two at a time gently lay the thighs in the hot oil and cook for 5-8 minutes or until the internal temperature is 165°F (74°C) transferring cooked chicken on a wire rack lined baking tray. METHOD #5 - THREE TIER FRY Katsu 4 boneless pork chops, about 1- 1 ½-inches thick 3 large eggs 2 cups (150g) panko breadcrumbs 1 cup (150g) all-purpose flour 1 tablespoon (12g) water Salt, to taste 2 quarts (2L) canola oil Fill a heavy bottomed pot, or Dutch oven just over halfway with canola oil and heat to 350°F (176°C). Have a sheet pan, lined with a wire rack, near the hot oil. Using a meat mallet or the back of a pan, pound the pork chops into cutlets that are about ½-inch thick and 4-5-inches wide. Create a breading station by adding the flour to one medium bowl, whisking the eggs and water until homogenous in a second bowl, and adding the panko to a third bowl. Have a sheet pan next to the breading station. Generously season both sides of the pork with salt. Coat the chops with flour, shaking off any excess, then dip in the egg mixture, making sure every part of the chop is fully coated. Then place into the panko and press firmly to adhere as many breadcrumbs as possible. Place on the sheet pan and repeat with the remaining cutlets. Fry the pork chops, two at a time to avoid overcrowding, for 3-4 minutes or until crispy and golden brown. Remove to the wire rack and season with salt. Repeat with the remaining cutlets. Schnitzel 1 whole boneless pork loin, cut into 2.5 inch thick pieces 2 lemons, cut into wedges or cheeks 2 eggs 2 cups (125g) plain bread crumbs 1 cup (150ml) flour ⅓ cup (80ml) clarified butter 1 tablespoon (16g) water Salt and pepper to taste Butterfly each piece of pork and gently open it up. Using a meat mallet pound both butterflied sides out so that the pork is about ⅓ inch thick and massively wide. Try to avoid making holes in it. Season your pork with salt and pepper and let sit for 5 minutes at room temp. In a deep cast iron skillet fill with just enough clarified butter for ½ inch of depth making sure not to go more than halfway up the skillet. Heat that to 350°F (176°C). Once you’re ready to fry, first coat your pork in your flour to coat completely. Shake off the excess flour then dip into the egg, and once fully coated finally coat fully in your bread crumbs, pressing to adhere onto the pork. Repeat with all your pork. Fry 1 schnitzel at a time, flipping often for 2-3 minutes per side or until golden brown and cooked through. Transfer to a wire rack lined baking tray and season with salt and black pepper, and lemon juice. Serve with a lemon wedge and enjoy. Fried Ice Cream 1 scoop vanilla ice cream 2 eggs 1 cup (120g) flour 1 cup (120g) corn flakes, crushed Splash of water Salt to taste 2 quarts (2L) canola oil, for frying Place a small baking tray into a freezer for at least 1 hour. Once the tray has frozen, place 1 scoop of ice cream onto the baking tray and place into the freezer for 3-4 hours. While the ice cream is freezing, prepare a 3-tier breading station with crushed corn flakes, egg wash, and flour in 3 separate containers. Coat the ice cream in flour, then egg wash. Roll the ice cream in the crushed corn flakes so that it is fully coated. Roll the coated ice cream in egg wash, then again in the cornflakes to fully coat. Place the breaded ice cream back onto the cold baking tray and leave in the freezer overnight. Preheat canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). Once the oil is hot, gently lower the ice cream straight from the freezer into the hot oil. Fry until crispy and deepening in color. Once fried, transfer to a wire rack lined baking tray and season lightly with salt. Mozzarella Sticks 1 block low moisture mozz, cut into sticks 2 eggs 1 cup (120g) flour 1 cup (120g) breadcrumbs Splash of water Salt to taste 2 quarts (2L) canola oil Begin by preheating canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). While the oil is heating, prepare a 3-tier breading station by placing egg wash, all purpose flour, and breadcrumbs into 3 separate containers. Dredge the cheese sticks in flour so that they are completely coated. Shake off the excess flour from the cheese sticks before rolling in the egg wash till completely coated. Finally, add the cheese sticks to the breadcrumbs and fully coat so that there are no holes for the cheese to melt through. Gently lower cheese sticks into the hot oil and fry until golden brown. Transfer the fried cheese sticks to a wire rack lined baking tray and season with salt. METHODS #6 - THIN BATTER DEEP FRY Shrimp Tempura 6 shrimp 1 whole egg 1 ¼ cup (300ml) carbonated water 1 cup (120g) cake flour ¼ cup (30g) all purpose flour, plus extra for dusting ½ teaspoon (2g) fine sea salt 2 quarts (2L) canola oil In a heavy bottomed pot or Dutch oven, begin to preheat the canola to 350°F (176°C). While the oil is heating, whisk together the flours and salt until combined. Once combined add the carbonated water and egg, and gently mix together using a fork or chopsticks. Be careful not to overmix the batter or it will result in less wispy fry. Using a sushi mat, pull tightly around the shrimp and squeeze from the tail to the head to elongate and straighten the shrimp. Repeat this step until all shrimp are prepared. Coat the shrimp in all purpose flour, then dip the shrimp into the tempura batter. Once coated, gently lower the shrimp into the hot oil and fry until it begins to turn golden brown and very crispy. Using a spider or wire mesh strainer, transfer cooked shrimp to a wire rack lined baking tray and season with salt. METHODS #7 - THIN BATTER DEEP FRY Beer Battered Fish 2 pounds (900g) cod or haddock 1 egg 1 ¼ cup (300ml) beer, preferably a lager 1 ¼ cup (150g) all-purpose flour, plus more for dredge 1 tablespoon (14g) garlic powder 2 teaspoons (8g) cayenne 2 teaspoons (8g) white pepper Salt to taste 2 quarts (2L) canola oil for frying Cut the fish into 4 even pieces. Once cut, season with salt and allow to cure for at least 10 minutes. While the fish is curing, preheat canola oil in a heavy bottomed pot or dutch oven to 350°F (176°C). To make the batter, whisk together all purpose flour, garlic powder, cayenne, and white pepper until fully combined. Once fully combined, whisk in 1 egg and the beer until homogenous. On a small baking tray, dredge cured fish in all purpose flour, then dip the fish into the batter until completely coated. Once coated, gently lower into the hot oil and fry until golden brown and crispy. Using a wire mesh strainer or spider, transfer the fried fish to a wire rack lined baking tray and season with salt. METHOD #8 - THICK BATTER FRY Corn dogs 4 hot dogs 4 wooden skewers 1 cup (120g) yellow cornmeal 1 cup (120g) all-purpose flour, plus more for dusting 2 tablespoons (30g) granulated sugar 2 teaspoons (8g) baking powder ¼ teaspoon (2g) salt 1 large egg 1 cup (240ml) buttermilk (or regular milk with a splash of lemon juice/vinegar) 1 quart (1L) vegetable oil, for frying Dry the hot dogs with paper towels to remove any moisture. Insert wooden skewers into the end of each hot dog, pushing about halfway through. Dust each hot dog lightly with flour. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk together. In another bowl, beat the egg and then add the buttermilk. Combine the wet and dry ingredients and mix until smooth. In a deep frying pan or pot, heat the canola oil over medium heat to about 350°F (176°C). Dip each skewered hot dog into the batter, ensuring it's fully coated, and allow the excess to drip off for a moment. Immediately and carefully place the battered hot dog into the hot oil, holding one side up until the other side starts to float. Fry the corn dogs until they are golden brown and crispy, turning occasionally for even cooking, about 4-6 minutes. Do not overcrowd the pot; fry a few at a time. Once golden brown, remove the corn dogs from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil. Serve the corn dogs hot with your favorite condiments, such as ketchup or mustard. METHOD #9 - WOK FRIED Chongqing Chicken Marinade: 4 boneless chicken thighs, cut into 1” cubes 1 tablespoon (18g) Shaoxing wine 1 tablespoon (18g) light soy sauce ½ teaspoon (2g) fine sea salt Dredge: 1 cup (130g) corn starch 1 cup (230ml) vegetable oil for frying Assembly: 24 dried Sichuan chilies, cut in half, stem picked off 4 garlic cloves, thinly sliced 3 scallion stalks, cut into 1” pieces 1 jalapeno, ¼” slices ½ cup (125ml) caiziyou, or canola oil 2 tablespoons (14g) Sichuan chili flake 1 tablespoon (5g) Sichuan peppercorn 1 teaspoon (7g) sugar ½ teaspoon (5g) fine sea salt 1 teaspoon (5g) MSG Start by cutting your chicken into 1” cubes and combining in a medium mixing bowl with Shaoxing wine, soy sauce, and salt. Let this marinate in the refrigerator for 45 minutes to 1 hour. Preheat a wok until it is so hot that wisps of smoke begin to rise from the pan. Once the pan is hot add vegetable oil and allow it to get to 375°F (190°C). Remove chicken from marinade and pat dry lightly with a paper towel. Add chicken and cornstarch to a medium mixing bowl and toss to lightly coat the chicken. Making sure to shake off excess cornstarch before frying. Working in batches, add chicken pieces to hot oil and cook for 2-3 minutes, or until chicken begins to turn golden brown. Using a mesh strainer, remove chicken from the oil and place on a paper towel lined baking sheet. Drain oil from the wok into a heat proof container and reduce the heat to low. Add caiziyou to wok and slowly heat. Add Sichuan peppercorns and cook until fragrant. Add Sichuan chili flakes and stir, tossing often. Add garlic, scallion whites, and jalapeno and stir fry over medium heat until well incorporated and fragrant. At this point add dried chilis and fried chicken to the wok and toss to coat the chicken in oil. Lastly add sugar, salt, and MSG, and stir fry until dissolved. Transfer to plate and serve. METHOD #10 - PAR-COOK FRY French Fries: 3 Large Russet Potatoes 3 quarts (3 Liters) water 2 tablespoons (28g) white distilled vinegar 1 ¼ tablespoon (18g) kosher salt, plus more to taste 1 teaspoon (3g) baking soda 3 quarts (3L) tallow for frying Into a 6 quart stock pot add vinegar, salt, and baking soda. While the pot is coming to a boil, peel the potatoes, then using a mandolin, slice the potatoes into ¼ inch thick planks. Cut the planks lengthwise into ¼ inch batons. Soak potatoes in water to prevent browning. Once the pot is to a boil, reduce the heat to a light simmer. While at a low simmer, gently add potatoes to the water and allow to cook for 1-2 minutes. Gently remove fries from the pot using a slotted spoon or spider and place onto a paper towel lined baking tray. Heat tallow over medium high heat in a heavy bottomed Dutch oven to 350°F (176°C). Once the oil is hot, fry the blanched potatoes for about 1 minute. The fries should be pale white and shiny. Gently remove from the hot oil using a slotted spoon or spider. Place the fries onto a paper towel lined baking tray. Using another paper towel lightly press into the fries to ensure they are completely dry. Once the fries are dry, place them in the freezer overnight. Heat tallow over medium high heat in a heavy bottomed Dutch Oven to 350°F (176°C). Add the frozen fries to the hot oil and fry for 3-4 minutes or until the fries are golden brown and crispy. Once cooked gently transfer to a wire rack lined baking tray. Season the fries with salt while hot, serve, and enjoy.