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  • I Tried 1,000,000 Years of Food

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

  • I Found the Perfect French Fries

    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.

  • 3 Minute vs 3 Hour vs 3 Day Fried Rice

    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.

  • I Tried 100 Years of Fast Food

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

  • I Made Unhealthy Foods Healthy 10 Ways

    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.

  • Every Way to Cook a Potato (43 Methods)

    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.

  • How to Fry Anything Like a Chef

    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.

  • I Made Every Thanksgiving Side Better

    Who needs the Turkey? Bonito Mac and Cheese: 1 lb (450g) dried elbow pasta 3 cups (265g) medium sharp cheddar, grated 3 cups (265g) raclette or gruyere cheese, grated 3 cup (750ml) whole milk 1 ¼ cup (300ml) heavy whipping cream ½ cup (113g) unsalted butter ½ cup (60g) all purpose flour ½ cup (15g) bonito flakes 3 garlic cloves, lightly crushed 4 sprigs, thyme, bruised 2 bay leaves Salt to taste METHOD: Begin by placing bonito flakes, thyme, bay leaves, and crushed garlic cloves into cheesecloth. Bring the ends together and use butchers twine to tie the cheese cloth. This is called a sachet. When tying, ensure that one end of the string is longer than the other to make it easier to remove from the pot. To a medium saucepan add heavy cream and whole milk together and heat over medium high heat until steaming. Add the sachet to the hot milk mixture and steep for 15-20 minutes. While the milk mixture is heating and steeping, cook pasta to box instructions. In a large saucepan begin melting butter over medium heat, once melted, add all purpose flour and stir using spatula to combine. Cook for 1-2 minutes, or until the flour smell has dissipated. Begin to whisk in half of the cream mixture, whisking constantly until it begins to thicken. Repeat this process until all of the milk mixture is used. Cut the heat and begin to add half of the cheese mixture to the bechamel, working a bit at a time until fully melted into the sauce. Once all of the cheese has been added, fold in the cooked pasta. Add half of the macaroni to a baking dish followed by half of the remaining cheese. Add the rest of the macaroni over top and finish with the remaining cheese mixture. Place under a broiler for 5-7 minutes or until the top is golden brown. Jalapeno Upside Down Corn Bread: 1 ¼ cup (200g) cornmeal, fine ground 1 cup (240ml) buttermilk, room temp 1 cups (120g) all purpose flour ½ cup (75g) unsalted butter ½ cup (100g) sugar 2 eggs, room temp 2 ½ teaspoons (10g) baking powder 2 teaspoons (8g) fine sea salt Chile Topping: 4 tablespoons (60g) unsalted butter ½ cup (120ml) honey 1 tablespoon (20g) light corn syrup (optional but helps stabilize the caramelization process) 2 jalapeños thinly sliced METHOD: Preheat an oven to 350°F (175°C). Begin melting butter in a small saucepan over medium heat. While the butter is melting, whisk together all purpose flour, fine ground cornmeal, baking powder, fine sea salt, and granulated sugar in a medium mixing bowl until combined. Once the butter is melted, add buttermilk, eggs, and butter to the mixing bowl and whisk until homogenous. Once combined, let the batter rest for 15-20 minutes. While the batter is resting, begin to make the sauce by combining honey and light corn syrup. Bring the mixture to a boil then cut the heat and whisk in 4 tablespoons of cold unsalted butter. Once the butter is whisked in, reserve the sauce for later use. Make a cartouche using parchment paper to fit a 9 inch cake pan. Place the cartouche into the pan and using baking spray, generously grease the cake pan. Pour the honey butter mixture into the cake pan, then lay slices of jalapeño in the bottom of the tray. Pour cake batter into the pan, then place the pan into the oven to bake for 35-40 minutes. Remove the pan from the oven, and use an offset spatula or butter knife to free the cake from the edges of the cake pan. Place a wire rack lined baking tray onto the top of the cake pan then carefully flip it over so that the baking tray is on the bottom. Tap the bottom of the cake pan and gently remove the cake pan from the cake. Let the cake cool slightly before serving. Sesame Bagel Garlic Butter Rolls: 4 cups (600g) bread flour 1 ½ cups (360ml) water 1 tablespoon (15g) sugar 1 tablespoon (15g) fine sea salt 1 tablespoon (15g) vegetable oil 1 teaspoon (1g) diastatic malt powder 1 teaspoon (3g) instant yeast Cornmeal for dusting Boiling And Topping: 3 ½ quarts (3.5L) water 1 ½ tablespoons (30g) barley malt syrup 1 ½ teaspoons (5g) food grade lye 1 teaspoon (4g) fine sea salt 3 tablespoons (27g) white sesame seeds ¼ cup (60g) unsalted butter 2 cloves garlic, finely chopped METHOD: Begin by adding water heated to 95°F (35°C), instant yeast, and sugar to a large mixing bowl. Whisk together until the yeast and sugar are completely dissolved. Once dissolved, add fine sea salt, diastatic malt powder, and vegetable oil until fully combined. Add bread flour to the mixing bowl and mix by hand for about 5-8 minutes, or until a smooth dough forms. Once a smooth dough forms, wrap the dough with plastic wrap and proof for 15 minutes. While the dough is proofing, add a layer of parchment paper to a greased baking tray. Then lightly grease the parchment and dust generously with corn meal. Dump your dough onto a work surface and divide the dough into 8 even pieces. Shape the dough into taut dough balls, and place onto the cornmeal dusted baking tray. Wrap the tray with plastic wrap, or top with a plastic cover, and proof the dough overnight in a refrigerator. In a 6-8 quart pot, add water, fine sea salt, food grade lye, and barley malt syrup. Bring the mixture to a boil. While waiting for the mixture to come to a boil, preheat an oven to 450°F (230°C). Working 2-3 at a time, add the dough balls that have proofed overnight in the lye water. Boil the dough for about 1 and a half minutes, then flip the balls and boil for an additional 1 and half minutes. Using a spider or wire mesh strainer, add the boiled dough to a 9-inch cake pan, one at a time. Once all of the dough has been added to the pan, generously sprinkle the white sesame seeds over the top. Place the cake pan into the oven and bake for 18-20 minutes. While the bagel rolls are baking, melt butter in a small saucepan over medium heat. Once melted, add finely chopped garlic and let steep for 5-8 minutes. Remove the pan from the oven, then using an offset spatula or butter knife, remove the buns from the pan and place onto a wire rack lined baking tray. Brush the rolls with garlic butter, and garnish with flakey salt. Sweet Potato Casserole: Panang-Inspired Curry Paste: 8 cloves garlic, finely chopped 8 makrut lime leaves, thinly sliced 3 shallots rough chopped 2 lemongrass stems, grated 1 cup (240ml) vegetable oil ¾ cup (30g) dried Korean chilies ¼ cup (40g) roasted peanuts 2 tablespoons (16g) galangal, grated 1 tablespoon (14g) coriander powder ½ teaspoon (2g) cumin Sweet Potato Casserole: 3 large sweet potatoes, cut into 1 inch chunks 1 can (14 ounces, 400ml) full fat coconut milk 1 ½ cup (375g) curry paste ¾ cup (180ml) chicken stock 4 ½ tablespoons (45g) palm sugar, finely chopped 2 tablespoons fish sauce (36g), plus more if needed 1 ½ teaspoon (6g) hondashi 2 makrut lime leaves 15 leaves Thai basil 1 can (14 ounces / 400ml) coconut cream, refrigerated overnight 1 cup fried shallots, for garnish Thai Basil, for garnish Red Fresno Chiles, thinly sliced for garnish METHOD: Preheat an oven to 350°F (175°C) and begin to rehydrate the dried Korean chiles in a small saucepan with enough water to cover the peppers. Bring the water to a simmer, place a lid onto the pan and steep for 5-10 minutes. Strain the peppers and add to a blender with shallots, garlic, makrut lime leaf, peanuts, galangal, lemongrass, ground cumin, and coriander powder. Blend on high speed, using the plunger to ensure everything is blended, until a smooth puree is formed. Begin heating a medium saucepan over medium heat, add half of the curry paste that was prepared to the pot with some vegetable oil. Cook until the paste begins to deepen in color. Once the paste has become darker in color and begins to form a fond in the pan, deglaze with chicken stock, and add palm sugar, coconut milk, makrut lime leaf, and hondashi to the pan. Season with salt to taste and bring to a boil over medium high heat with the potatoes. Once the mixture is boiling, reduce the heat to low and bring to a simmer. Add a lid to the pan and cook for 5-8, or just until the sweet potatoes are becoming tender. Using a serving spoon, transfer the potatoes to a baking pan and cover with aluminum foil. Place the pan into the oven for 30 minutes. Pull the casserole from the oven , garnish with whipped coconut cream, fried shallots, thinly sliced Fresno chile, and Thai basil leaves. Green Bean Casserole: 1 pound (450g) green beans, cleaned, cut into 1 inch pieces 3 medium shallots, finely chopped 4 cloves garlic, thinly sliced ½ lb (225g) mixed mushrooms ½ cup (113g) unsalted butter 1 cup (240ml) milk 1 cup (240ml) heavy cream 2 ½ tablespoons (35g) all purpose flour 2 ½ teaspoons (10g) mushroom soup base powder Salt and pepper to taste 1 cup (60g) fried shallots, for garnish 1 cup (60g) kettle cooked potato chips, for garnish METHOD: Preheat an oven to 350°F (175°C) and begin to heat oil in a medium saucepan, once the oil is hot add mushrooms to the pan and heat until soft and browning in color. Season the mushrooms with salt to taste and transfer to a baking tray for later use. Melt butter in the saucepan over medium heat, once melted, add shallots and garlic, and cook until fragrant and translucent in color. Then add all purpose flour and cook for about 1 minute or until the flour smell has dissipated. Add heavy cream and milk to the pot and whisk together until thickened. Once thickened, add mushrooms back to the pan and stir to combine. Bring a 6 quart pot filled 3⁄4 of the way with water to a boil over medium high heat and season generously with salt. While waiting for the water to boil, combine kettle cooked chips and fried shallots in a small mixing bowl. Light smash and toss together to combine. Blanch the green beans in the boiling water for about 15-30 seconds or until the beans begin to deepen in color. Transfer the cooked green beans to a baking dish. Once all of the beans have been added to the dish, pour over the cream of mushroom mixture, and stir together with a spatula. Top the casserole with the fried shallot and chip mixture and bake in the oven for 10-15 minutes. Five Spice Cranberry Sauce: 1 pound (450g) frozen or fresh cranberries 1 ½ cups (300g) granulated sugar 1 cup (240ml) orange juice 1 cup (240ml) champagne ¼ cup (60ml) cognac 2 teaspoons (8g) green cardamom, finely ground 1 teaspoon (4g) Chinese five spice METHOD: Begin heating a medium saucepan over medium heat. Once the pan is hot, add cognac and reduce by half. While the cognac is reducing, add ground cardamom, and five spice. Once the cognac is reduced, add cranberries to the pan with sugar, champagne, and orange juice. Use a spatula to stir and combine everything in the pan. Bring the mixture to a boil and cook for 12-15 minutes. Transfer the mixture to a blender and blend on high speed until fully pureed. Pass the puree through a chinois into a bowl. Cover the sauce with plastic wrap and press the wrap onto the cranberry sauce. This will prevent skin from forming. Place the bowl in the refrigerator to cool. Chorizo Stuffing: 1 pound (450g) crusty bread, cut into 1 inch cubes, left out overnight to lightly dry 2 dried guajillo chiles 2 large eggs 2 ½ cups (600g) pork stock 2 celery stalks, diced 1 small yellow onion, diced ½ lb (225g) chorizo ¾ cup (20g) flat leaf parsley, very finely chopped ¾ cup (170g) unsalted butter ½ cup (120ml) hot water ¼ cup (35g) black garlic 3 tablespoons (12g) fresh sage, finely chopped 1 tablespoon (8g) finely chopped thyme Salt and pepper to taste METHOD: Preheat an oven to 350°F (175°C). Begin by toasting guajillo chiles in a small saucepan. Once the peppers become fragrant, cover with water and bring to a boil over medium high heat. Once boiling, reduce the heat to a simmer and place a lid onto the pan. Rehydrate the peppers for 10-15 minutes. Once the peppers are rehydrated, add black garlic to the mixture and use an immersion blender to blend the peppers and black garlic to a smooth puree. Reduce the sauce by half over medium heat. Reserve sauce for later use. In a large saute pan, saute diced onions, and celery until translucent. Season with salt and pepper to taste. Remove the veg from the pan and add chorizo to the pan and heat over medium high heat until browned and crumbly. Add chopped sage and thyme to the chorizo, then saute until fragrant. Once sauteed, add half of the broth to the pan, and using a wooden spoon, scrape the bottom of the pan to release the fond. Into a large mixing bowl, add the other half of the stock and 2 eggs. Whisk together until fully homogeneous. Once whisked together, add the cooked vegetables, chorizo, dried bread, and half of the chopped parsley to the bowl. Use a spatula to fold everything together. Season with salt and pepper to taste. Add the bread, egg, and chorizo mixture to a greased 9x13 baking dish. Spoon some of the guajillo chile and black garlic sauce over top and bake in the oven for 40-45 minutes. Once baked, remove the baking dish from the oven and optionally garnish with crema, hot sauce, and chopped parsley. Confit Garlic Whipped Mashed Potatoes: Garlic Confit: 2 cups (270g) peeled garlic 2 cups (480ml) duck fat or olive oil Mashed Potatoes: 4 pounds (1.8kg) russet potatoes, peeled and quartered 1 cup (240ml) whole milk ½ cup (120ml) heavy cream ½ cup (113g) unsalted butter Salt and pepper to taste METHOD: Combine garlic and duck fat into a small saucepan and heat over low heat for about 2 hours. The garlic should be soft and slightly darker in color. Strain the garlic from the duck fat and mash the garlic in a mortar and pestle. Bring a large pot filled ¾ of the way with water, and seasoned generously with salt, to a boil. Once boiling, add potatoes to the water and cook for 20-25 minutes, or until the potatoes are fork tender. In a medium saucepan, combine whole milk, heavy cream, and unsalted butter. Heat the mixture to medium heat until it begins to steam. Pass cooked potatoes through a ricer into a large mixing bowl, add the mashed garlic to the potatoes with the milk and cream mixture. Fold together using a spatula to combine. Season to taste with salt and pepper. Serve in a large bowl garnished with butter and fresh cracked black pepper.

  • Every Way to Cook Steak (34 Ways)

    The steak recipe to end all recipes. SAUCES: 1. Commercial Steak Sauce 2. Hollandaise 3. Bearnaise 4. Bordelaise 5. Diane 6. Chimichurri 7. Au Poivre METHODS: JW Steak Seasoning 8. Air Fryer 9. Slow Cooker 10. Pressure Cooker 11. Microwave 12. Toaster 13. Indoor Electric Grill 14. Sous Vide 15. Searzall 16. Broiled 17. Roasted 18. Gas Grill 19. Grill Pan 20. Plancha/Griddle 21. Deep Fried 22. Chicken Fried Steak 23. Poached 24. Charcoal Grilled 25. Stir Fried Wok 26. Tartare 27. Pizza Oven 28. Reverse Sear 29. Salt Baked 30. Braised 31. Steamed 32. Smoked 33. Tandoor 34. Seared SAUCES: 1. Commercial Steak Sauce INGREDIENTS: 1 bottle commercial steak sauce METHOD: It's just regular everyday steak sauce 2. Hollandaise INGREDIENTS: 4 egg yolks 1 cup (240g) butter 1 tablespoon (14g) lemon juice Pinch of cayenne pepper Salt to taste METHOD: In a large mixing bowl, whisk together egg yolks and lemon juice until the eggs turn pale and double in volume. Set egg mixture over a saucepan with water that is just below a boil. Ensure the hot water is not touching the bottom of the bowl. Continue to whisk eggs until the mixture begins to thicken and become lighter in color. Slowly stream in melted butter until sauce has reached desired consistency. Adding a splash of warm water as necessary to adjust consistency. Season sauce with salt to taste and a pinch of cayenne. 3. Bearnaise INGREDIENTS: 4 egg yolks 1 bunch tarragon, plus more for finishing 1 cup (240ml) butter, melted ½ cup (120ml) white wine vinegar ¼ cup (60g) dry white wine 1 tablespoon (4g) chervil, finely chopped Pinch of cayenne pepper Lemon Juice to taste Salt and pepper to taste METHOD: In a small saucepan, combine shallot, tarragon, white wine, and white wine vinegar. Bring to a boil and reduce by half. Once reduced, transfer to a heat proof container, and put into the refrigerator to cool. In a quart sized mason jar, add egg yolks and blend until they become pale in color. Add a splash of the tarragon infused vinegar reduction. And begin to blend again. While blending, slowly add melted butter until all of the butter has been added, and a smooth and creamy emulsification has formed. Season with salt and more of the vinegar reduction. Then fold in chopped tarragon and fresh ground black pepper. 4. Bordelaise INGREDIENTS: 3 garlic cloves, finely chopped 1 shallot, finely diced 1 bay leaf 1 sprig thyme 2 cup (480ml) demi glace 1 cup (240ml) beef stock 1 cup (240ml) red wine 3 tablespoons (40g) butter Salt and pepper to taste METHOD: Melt butter in a large cast iron or saute pan. Once melted, add shallots and garlic. Cook until translucent. Once the shallot and garlic have cooked, add thyme and bay leaf to the pan. Allow to cook for another 1-2 minutes. Deglaze the pan with red wine and allow to reduce by half. Once reduced, add the demi glace and beef stock to the pan. Reduce the sauce until it is thick enough to coat the back of a spoon. Once desired texture has been reached, season with salt and pepper, then pass through a fine mesh strainer into another pan. Bring sauce to a boil, then cut the heat from the pan. Whisk butter into the sauce to thicken and emulsify. 5. Diane INGREDIENTS: 1 shallot, finely diced 1 garlic clove, finely minced 1 cup (240ml) beef stock ¼ cup (60g) cognac ¼ cup (60g) demi glace ¼ cup (60g) heavy cream 1 tablespoon (6g) parsley, finely chopped 2 teaspoons (6g) dijon mustard 2 teaspoons (4g) Worcestershire Dash of Tabasco Salt and pepper to taste METHOD: Begin by melting butter in a large cast iron or saute pan. Once melted, add shallot and garlic to the pan and cook until translucent. Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off. Add beef stock and demi glaze to the pan, reduce until the sauce is thick enough to coat the back of a spoon. Add mustard, Worcestershire sauce, and tabasco. Whisk together to combine. Then add heavy cream and reduce until the sauce can coat the back of a spoon. Whisk in chopped parsley and season to taste with salt and pepper. 6. Chimichurri INGREDIENTS: 4 garlic cloves, fine dice 2 bunch parsley, chopped 1 shallot, fine dice 1 fresno chilie, finely diced ¾ cup (90ml) extra virgin olive oil 3 tablespoons (40g) red wine vinegar Salt and pepper to taste METHOD: In a medium mixing bowl, combine parsley, garlic, shallot, fresno chile, vinegar, and olive oil. Stir well to combine, and season with salt and pepper to taste. Transfer to a storage container and allow to sit for at least 1 hour. 7. Au Poivre INGREDIENTS: 2 garlic cloves, finely chopped 1 shallot, finely diced ½ cup (120ml) heavy cream ½ cup (120ml) cognac ¼ cup (60ml) beef stock 3 tablespoons (45g) black peppercorn 1 tablespoon (15g) unsalted butter Salt and pepper to taste METHOD: Begin by coarsely grinding black peppercorns in a mortar and pestle. Melt butter in a large cast iron or saute pan.. Once melted, add shallot and garlic to the pan and cook until translucent. Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off. Once the flame has died down, add beef stock and cook until it coats the back of the spoon. Add heavy cream, and again reduce until the sauce coats the back of a spoon. Season sauce with salt and pepper, then pass through a fine mesh strainer. Keep warm for serving. METHODS: JW Steak Seasoning: INGREDIENTS: 1 tablespoon (15g) salt 1 teaspoon (3g) fresh cracked black pepper 8. Air Fryer: INGREDIENTS: 1 steak JW steak seasoning to taste METHOD: Preheat the air fryer to 400°F (200°C). In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Place steak on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the steak. Then season generously with salt and pepper mix. Transfer the steak to the air fryer basket and cook for 5 minutes. Flip the steak and cook for an additional 5 minutes. The internal temperature of the steak should reach 125°F (50°C). Let the steak rest for about 5-8 minutes before serving. 9. Slow Cooker: INGREDIENTS: 1 steak 1 cup (240ml) beef stock 1 tablespoon (15g) vegetable oil JW steak seasoning to taste METHOD: In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Begin to heat a large statue pan or cast iron pan over medium high heat. While the pan is heating, season steak with JW steak seasoning. Place steak into the hot pan and sear on both sides for 2-3 minutes, or until a golden brown crust has formed. Once the steak is seared, deglaze the pan with beef stock, and transfer steak and stock into a crock pot. Set the crock pot on high and cook for 1 hour to 1 hour and 30 minutes. 10. Pressure Cooker: INGREDIENTS: 1 steak 1 tablespoon (15g) vegetable oil 1 cup (240ml) beef stock Jw steak seasoning to taste METHOD: In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. On a plate or wire rack lined baking tray, season steak with spice mixture on all sides. Preheat the Instapot on the saute function until the cooker indicates it is ready, then add the olive oil. Sear steak for 2-3 minutes on each side then pour in the beef stock. Switch the Instapot from the saute function to pressure cook. Place the lid on the pressure cooker, and set a timer for a 10 minute cook. Once the steak has cooked, release all of the steam before opening the lid. Remove the steak from the instapot and let it rest for 5-8 minutes. 11. Microwave: INGREDIENTS: 1 steak JW steak seasoning to taste METHOD: In a small mixing bowl, combine salt, and black pepper. Mix until fully incorporated. Using the spice mixture, season the steak on all sides. Place the steak onto a plate, and then into the microwave. Cook the steak for 2-3 minutes, then flip and cook for an additional 2-3 minutes. The internal temp should read 125°F (50°C). Remove the steak from the microwave and transfer to a wire rack lined baking tray. Pat dry with a paper towel. 12. Toaster INGREDIENTS: 1 steak JW steak seasoning to taste METHOD: Preheat oven to 350°F (175°C). In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Place steak on a wire rack lined baking tray, and season all sides of the steak. Place steak into a toaster oven, ensuring the drip tray is placed beneath. Cook the steak in the toaster for 5-8 minutes. Internal temperature should reach 125°F (50°C). Remove from the oven and allow to rest for 3-4 minutes. 13. Indoor Electric Grill: INGREDIENTS: 1 steak JW steak seasoning to taste METHOD: 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. In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. On a plate or wire rack lined baking tray, season the steak with spice mixture on all sides. 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 steak for 5 minutes, or until the steak reaches an internal temperature of 125°F (50°C). Allow the steak to rest for 5-8 minutes. 14. Sous Vide: INGREDIENTS: 1 steak 1 tablespoon (15g) vegetable oil JW steak seasoning METHOD: Preheat sous vide to 54°C. In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. On a wire rack lined baking tray, season steak on all sides. In a vacuum sealed bag, add in seasoned steak. Seal the bag, and add to sous vide. Cook steak for 60 minutes. Remove steak from vacuum bag, and pat the steak dry. Preheat a cast iron pan over medium high heat, then add vegetable oil to the pan until it begins to smoke. Season steak with salt and pepper, then add to the pan and sear for 1-2 minutes on each side. 15. Searzall: INGREDIENTS: 1 steak JW steak seasoning to taste METHOD: In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Place steak on a wire rack lined baking tray, and season on all sides. Use the Searzall to cook the steak on the wire rack lined baking tray. It should take about 8-10 minutes per side. Be careful this will make the baking tray extremely hot. Once the steak has reached an internal temperature of 130°F (54°C), stop heating and allow it to rest for 5-8 minutes. 16. Broiled: INGREDIENTS: 1 steak JW steak seasoning to taste METHOD: Preheat the oven with the broiler on for 10-15 minutes. In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Place steak on a wire rack lined baking tray, and season on all sides Place steak on a wire rack lined baking tray into the oven, and cook for 6-8 minutes, then flip and cook for an additional 6-8 minutes. Internal temperature should read 125°F (50°C) Remove from the oven, and transfer to a cutting board. Allow the steak to rest for 5-8 minutes. 17. Roasted: INGREDIENTS: 1 steak JW steak seasoning to taste METHOD: Preheat the oven to 450°F (230°C). In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Place steaks on a wire rack lined baking tray, and season all sides. Place the tray in the oven. Cook for 20-25 minutes. The internal temperature should be 125°F (50°C). Remove the steak from the oven, and allow it to rest for 5-8 minutes. 18. Gas Grill: INGREDIENTS: 1 steak Jw steak seasoning to taste METHOD: Begin by preheating grill until it reaches a temperature between 400-450°F (200-230°C). In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Using the mixture, season the steak on all sides. Once the grill has preheated, place the seasoned steak on the grill and sear for 2-3 then do a quarter turn and cook for another 2-3 minutes. Flip the steak and repeat the previous step. Once the steak has reached an internal temperature of 125°F (50°C), it can be transferred to a wire rack lined baking tray and rested for 5-8 minutes. 19. Grill Pan: INGREDIENTS: 1 steak 1 tablespoon (15g) vegetable oil JW steak seasoning to taste METHOD: Preheat a cast iron grill pan over medium heat, once hot add vegetable oil to the pan. In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Place steaks on a wire rack lined baking tray, and season the steak on all sides. Add vegetable oil to the pan. Place steak on the grill pan and cook for 2-3 minutes, then do a quarter turn and cook for another 2-3 minutes. Flip the steak and repeat this step. The total cook time should be 8-12 minutes, or an internal temperature of 125°F (50°C). 20. Plancha/Griddle: INGREDIENTS: 1 steak 1 tablespoon (15g) vegetable oil JW steak seasoning to taste METHOD: Preheat plancha over medium high heat. Once hot add oil to the cooking surface, then using a paper towel, wipe the excess oil from the surface. In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Using the mixture, season the steak on all sides. Place steak on the plancha and use a weight to press it down. Sear steak on each side for 2-3 minutes, then remove the weights and reduce heat to medium. Allow steak to continue to cook for an additional 3-4 minutes. The internal temperature should read 125°F (50°C). Transfer the steak to a cool surface and let it rest for 5-8 minutes. 21. Deep Fried: INGREDIENTS: 1 steak 2 quarts (2L) vegetable oil JW steak seasoning to taste METHOD: In a heavy bottomed pot, heat vegetable oil to 350°F (175°C) In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Using the spice mixture, season the steak on all sides. Once the oil is hot, gently lay the steak into the hot oil and cook for 5-8 minutes. The internal temperature should read 125°F (50°C). Transfer the steak to a wire rack lined baking tray to drain. Allow the steak to rest for 3-5 minutes. 22. Chicken Fried Steak INGREDIENTS: 1 steak 1 cup (120g) flour 1 cup (120g) bread crumbs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil JW steak seasoning to taste METHOD: In a small bowl whisk together salt and pepper until fully combined. Cover the work surface in plastic wrap , then place the steak into the center on the work surface. Place a layer of plastic wrap over the steak. Using a meat mallet, pound the steak to ¼ inch thick. Begin to heat vegetable oil in a large cast iron pan over medium high heat until the oil begins to shimmer. In a large mixing bowl, add the flour, breadcrumbs, and JW steak seasoning. In a separate large bowl, add buttermilk. Dip the steak into the buttermilk, then into the flour mixture. Press the steak into the flour ensuring that all sides of the steak are properly dredged. Place the steak into the hot oil and cook for 2-3 minutes. Flip the steak and cook for an additional 2-3 minutes. The whole steak should be golden brown and crispy. Transfer the cooked steak to a wire rack lined baking tray to allow the excess oil to drain. Season with JW steak seasoning. 23. Poached: INGREDIENTS: 1 steak JW steak seasoning to taste 2 pounds (907g) unsalted butter 1 tablespoon (15g) vegetable oil METHOD: Heat butter to a holding temperature between 140-150°F (60-65°C) in a dutch oven or heavy bottom pot. In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. On a plate or wire rack lined baking tray, season steak with spice mixture on all sides. Add the steak to the butter and cook to an internal temperature of 125°F (50°C). Once the steak has hit the desired temperature, remove the steak and place onto a wire rack lined baking tray. Pat the steak dry with a paper towel. Begin to heat a cast iron pan over medium high heat, once hot add vegetable oil and heat until beginning to smoke. Sear the steak on each side for 1-2 minutes, then transfer to a cutting board and allow to rest for 5-8 minutes. 24. Charcoal Grilled: INGREDIENTS: 1 steak JW steak seasoning to taste METHOD: Begin to preheat the grill by lighting charcoal. Allow the coals to stop burning and turn white. This should take about 10-15 minutes. In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. On a plate or wire rack lined baking tray, season steak with spice mixture on all sides. Place steak on the grill and cook for 1-2 minutes, then turn 45 degrees, and cook for another 1-2 minutes. Flip the steak and cook for 1-2 minutes, then turn 45 degrees, and cook for an additional 1-2 minutes. The internal temperature of the steak should reach 125°F (50°C). 25. Stir Fried Wok: INGREDIENTS: 2 steaks, cut in 1 inch cubes 1 tablespoon (15g) vegetable oil JW Chicken Breast Seasoning to taste METHOD: In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Cut steak into 1 inch cubes and season generously with JW steak seasoning. In a wok, heat vegetable oil until it begins to smoke. Then add steak to wok and stir fry for 3-4 minutes, or until golden brown and cooked through. 26. Tartare INGREDIENTS: 1 steak 1 shallot, finely diced 1 egg yolk 2 tablespoons cornichons, finely diced 2 tablespoons capers, finely chopped 2 tablespoons parsley, finely chopped 2 tablespoons red wine vinegar 2 tablespoons dijon mustard 1 tablespoon Worcestershire 1 tablespoon olive oil Dash of hot sauce Salt and pepper to taste METHOD: Trim excess fat from the steak, then cut the steak into thin slices. Once the steak is sliced, cut the slices into thin strips. Cut against the strips to dice the steak as thinly as possible. Once diced, mound the cut steak in the center of a medium mixing bowl. Place the cornichons, capers, and parsley around the meat. Lightly press into the center of the steak and add the egg yolk into the indent. Mix everything together using a spoon or a fork. Begin to slowly drizzle olive oil while mixing to emulsify. Once the mixture is emulsified, place a ring mold into the center of a plate. Add the steak mixture to the ring mold and press the top to flatten. Remove the ring mold, then garnish with some parsley, black pepper, and flakey salt. 27. Pizza Oven: INGREDIENTS: 1 steak 1 tablespoon (15g) vegetable oil JW steak seasoning to taste METHOD: Preheat pizza oven to 500°F (260°C). In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. On a plate or wire rack lined baking tray, season the steak with spice mixture on all sides. Preheat a cast iron pan in the pizza oven with vegetable oil until the oil begins to smoke. Add steak to the pan, and cook for 2-3 minutes on both sides. The internal temperature of the steak should be 125°F (50°C). Transfer the steak to a wire rack lined baking tray and allow to rest for 5-8 minutes. 28. Reverse Sear: INGREDIENTS: 1 steak JW steak seasoning to taste 1 tablespoon (15g) vegetable oil METHOD: Preheat the oven to 200°F (110°C) In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Place steak on a wire rack lined baking tray, and season on all sides. Cook steak on a wire rack lined baking tray in the oven for 25-30 minutes. The internal temperature should read 125°F (50°C). Remove steak from the oven, and begin heating a cast iron pan over medium-high heat. Add vegetable oil to the pan, and allow it to begin smoking. Then add the steak to the pan and sear on high heat for 30 seconds on each side. Transfer steak to a cutting board, and allow to rest for 5-8 minutes. 29. Salt Baked: INGREDIENTS: 1 steak 700g salt ⅓ cup (80ml) water JW steak seasoning to taste METHOD: Preheat the oven to 400°F (205°C). In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. On a plate or wire rack lined baking tray, season steak with spice mixture on all sides. 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 steak. Put the steak down onto the salt bed. Pack the rest of the salt over the steak until it is fully encased in salt. Bake the salt crusted steak for 20-22 minutes. Use a mallet to break the salt then crust. Then delicately remove the salt from the steak using an offset spatula. Begin heating a cast iron pan over medium-high heat. Add vegetable oil to the pan, and allow it to begin smoking. Then add the steak to the pan and sear on high heat for 1-2 minutes on each side. Let the steak rest for 5-8 minutes before serving. 30. Braised: INGREDIENTS: 1 steak 1 quart (1L) beef stock 3 garlic cloves, rough chopped 2 celery stalks, rough chopped 1 carrot, rough chopped 1 yellow onion rough chopped 1 sprig rosemary 3 sprigs thyme ½ cup (120ml) white wine 1 tablespoon (15g) olive oil 1 tablespoon (15g) tomato paste ¼ cup (60g) unsalted butter JW steak seasoning to taste METHOD: Preheat oven to 325°F (160°F). Season steak with spice mixture on all sides, and preheat a dutch oven over medium high heat. Add oil to the dutch oven, and allow oil to begin smoking. Place steak into the pot, and sear for 2-3 minutes over high heat. Then flip the steak and sear for an additional 2-3 minutes. Remove the steak from the pot, and add garlic, onion, celery, and carrot. Saute the vegetables over medium high heat until vegetables begin to develop a deep brown color. Add tomato paste, thyme, and rosemary to the vegetables, and continue to cook until tomato paste begins to form a fond in the pot. Deglaze the pot with white wine and reduce by half. Add beef stock and place the steak back into the pot. Cover the pot with a lid or foil, and continue to cook at a simmer for 18-20 minutes. Remove the steak from the braising liquid, and let drain on a wire rack lined baking tray. 31. Steamed: INGREDIENTS: 1 steak 1 quart (1000ml) water 1 tablespoon (15g) vegetable oil JW steak seasoning to taste METHOD: Bring water to a boil over high heat, and once to a boil reduce heat to a simmer. In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Season steak with spice mixture and allow to sit for 5 minutes at room temperature. Place the steam basket onto the pot with simmering water, then add steak to the basket. Cover with lid and steam steak for 25-28 minutes. Internal temperature temperature should read 125°F (50°C). When the streak is nearly finished steaming, begin to preheat a cast iron pan over medium high heat. Remove the steak from the steamer and pat dry. Season the steak lightly with salt and pepper. Add vegetable oil to the pan. Once the oil is smoking add the steak to the pan and sear on each side for 30 seconds to 1 minute. Let the steak rest for 5-8 minutes before serving. 32. Smoked: INGREDIENTS: 1 steak JW steak seasoning to taste METHOD: Preheat the smoker to 225°F (105°C). In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Place steak on a wire rack lined baking tray and season with the spice mixture onto all sides of the steak. Place the steak on the smoker grates and smoke for about 45 minutes to 1 hour, or until they reach an internal temperature of 125°F (50°C). Remove steak from the smoker, and begin heating a cast iron pan over medium-high heat. Add vegetable oil to the pan, and allow it to begin smoking. Then add the steak to the pan and sear on high heat for 30-45 seconds on each side. Transfer steak to a cutting board, and allow to rest for 5-8 minutes. 33. Tandoor: INGREDIENTS: 1 steak, cut in 2 inch cubes JW steak seasoning to taste METHODS: Light charcoal in the tandoor and allow to burn until they are white hot. In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Cut the steak into 2 inch cubes and season generously with spice mixture. Skewer the steak ensuring you leave room at the bottom so the steak doesn't burn. Place the skewer into the tandoor and roast chicken for 6-8 minutes. The internal temperature should reach 125°F (50°C). Carefully remove the steak from the skewers and serve. 34. Seared: INGREDIENTS: 1 steak 1 tablespoon (15g) vegetable oil 1 tablespoon (15g) butter JW steak seasoning to taste METHOD: Preheat a cast iron pan over medium high heat In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Place steak on a wire rack lined baking tray and season with the spice mixture onto all sides of the steak. Add vegetable oil to the heated pan and sear for 2-3 minutes per side. Flip the steak, then add the butter to the pan. Using a large spoon baste the steak with butter for an additional 2-3 minutes. Transfer the steak back onto a wire rack lined baking tray and allow to rest for 5-8 minutes. SUPER STEAK Tandoor Steak Au Poivre: INGREDIENTS: 1 steak, cut in 2 inch cubes JW steak seasoning to taste ½ cup heavy cream ½ cup cognac ¼ cup beef stock 3 tablespoons black peppercorn 1 tablespoon unsalted butter 1 shallot, finely diced 2 garlic cloves, finely chopped Salt and pepper to taste Method: Begin by coarsely grinding black peppercorns in a mortar and pestle. Melt butter in a large cast iron or saute pan.. Once melted, add shallot and garlic to the pan and cook until translucent. Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off. Once the flame has died down, add beef stock and cook until it coats the back of the spoon. Add heavy cream, and again reduce until the sauce coats the back of a spoon. Season sauce with salt and pepper, then pass through a fine mesh strainer. Keep warm for serving. Light charcoal in the tandoor and allow to burn until they are white hot. In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Cut the steak into 2 inch cubes and season generously with spice mixture. Skewer chicken ensuring you leave room at the bottom so the steak doesn't burn. Place the skewer into the tandoor and roast chicken for 6-8 minutes. The internal temperature should reach 125°F (50°C). Carefully remove the steak from the skewers and place the steak onto a plate. Pour the sauce over the steak and serve.

  • I Made the Easiest Ramen Ever

    Easiest Ramen (that's not instant ramen) 3 different ways. INGREDIENTS: Dashi (Optional) 1 quart (960ml) water 2 x 2in squares of kombu 1 ¼ cup (17g) katsuobushi (bonito flakes) Shoyu: Broth: 6 cups (1.5L) chicken stock, or a 50/50 mix of dashi and chicken stock 2 green onion whites, rough chopped 2 cloves garlic 1 inch knob ginger, grated ¼ cup (60g) aged soy sauce Splash of shiro dashi optional Salt to taste Chicken: 4 chicken thighs, boneless, skin on 1 clove garlic, finely chopped 2 tablespoons (30g) soy sauce, ideally dark soy sauce 1 tablespoon (18g) honey 2 teaspoons (12g) light corn syrup Salt to taste Vegetable oil for cooking Assembly: 4 ounces (113g) uncooked ramen noodles 1 pint (480ml) shoyu broth 4 shiitake mushrooms, sliced thin, seared ½ soft boiled egg 1 piece shoyu chicken, sliced ¼ inch thick 3 stalks green onion, thinly sliced 2 teaspoons (9g) toasted sesame oil Spicy Miso: Broth: ⅓ lb (150g) ground pork 5 shiitake mushrooms, sliced thin 3 cloves garlic 3 whole green onion, whites separated, thinly sliced 1 inch knob ginger, grated 1 shallot, finely chopped 1 quart (960ml) chicken stock 1 ½ (360ml) cups dashi, substitute with chicken stock if not making 3 ½ (50g) tablespoons red miso 1 tablespoon (9g) toasted white sesame seeds, lightly ground 1 tablespoon (15g) mirin 2 teaspoons (9g) doubanjiang 1 teaspoons (4g) toasted sesame oil 1 teaspoon (4g) sugar ½ teaspoon (2g) ground white pepper Salt to taste Assembly: 4 ounces (113g) uncooked ramen noodles 1 pint (480ml) spicy miso broth 1 corn cob, kernels removed 2 teaspoons (9g) chili oil 1 pinch of pickled ginger Tonkotsu: Broth: 2 pounds (900g) pork neck bones 2 ½ pounds (1.1kg) sliced pork hocks 1/2 lb (227g) pork fatback 2 gelatin sheets 1 bunch green onion, rough chopped 5 cloves garlic, crushed 1-inch knob ginger, sliced Tare: ¼ cup (60ml) sake ¼ cup (60ml) shirodashi ½ cup (120ml) mirin ½ cup (120ml) aged soy sauce Salt to taste Assembly: 4 ounces (113g) uncooked ramen noodles 1 pint (480ml) tonkotsu broth 2 ounces (56g) tare 2 slices chashu pork 1 sheet of nori, cut in half ½ soft boiled egg 3 stalks green onion, thinly sliced METHOD: Dashi: In a medium sized pot add water, and kombu. Heat over medium heat until the water begins to steam. Maintain this temperature and let the kombu steep for 5 minutes. Once the kombu has steeped, cut the heat from the pot and add the bonito flakes. Let the flakes steep for 8-10 minutes, and pass through a chinois into a heatproof bowl to cool. Shoyu: Broth: Begin by heating a saucepan over medium-high heat. Once the pan is hot add oil and let it heat until it's beginning to smoke. Once the oil is hot, add sliced shiitake mushrooms to the pan and sear for 2-3 minutes. Mushrooms should be golden brown and fully cooked. Remove the mushrooms from the pan and reserve for later use. Add crushed garlic, grated ginger, and sliced green onion to the pan and saute for 1-2 minutes, or until the aromatics become fragrant and begin to develop color. Deglaze the pan with dashi and chicken stock. Season the broth with soy sauce. Bring the broth to a boil. Season broth with salt to taste and an optional splash of shiro dashi. Let broth cool to room temperature and reserve for later use. Shoyu Chicken: Begin by preheating a large saute pan over medium-high heat. While the pan is heating, in a small mixing bowl combine dark soy sauce, honey, corn syrup, and garlic. Mix together until fully combined. Dry chicken thigh off with a paper towel and add oil to the heating pan. Allow the oil to heat until it begins to smoke. Once the oil is starting to smoke, place the chicken thighs into the pan skin side down. Reduce the heat to medium, and cook for 4-5 minutes or until the skin is golden brown and crispy. Flip the chicken so that the flesh side is down, and cook for an additional 4-5 minutes. Begin to brush the chicken with the sauce that was prepared earlier. Reduce the heat to medium-low , and continue to glaze and flip the chicken until the chicken thighs are coated to desired amount of glaze. Reserve cooked chicken on a wire rack lined baking tray. Assembly: Bring a pot of water to a boil, once to a boil cook the noodles to the package's instructions. While the water is coming to a boil, begin to heat the broth to just under a boil. Slice the cooked chicken into thin strips and reserve for plating. Place the cooked noodles into the ramen bowl, followed by enough broth to cover the noodles. Garnish the bowl with seared shiitakes, half of an ajitama egg, sliced chicken, and thinly sliced green onion. Finish with a drizzle of toasted sesame oil, serve, and enjoy. Spicy Miso: Broth: Begin to medium saucepan or rondeau over medium high heat. Once the pan is hot, add ground pork to the pan and cook for 3-4 minutes or until golden brown and developing crispy bits. Be sure to regularly break up the large chunks of ground pork using a wooden spoon, or serving spoon. Add sliced shiitake mushrooms to the pan and season with salt to draw the moisture from the mushrooms. Once all of the moisture has been cooked out of the mushrooms, add ginger, garlic, and shallot. Season with salt, and saute for 1-2 minutes or until fragrant. Add sugar, white pepper, doubanjiang, mirin, and sesame oil. Allow to cook for 1-2 minutes, or until fragrant. Deglaze the pan with dashi and chicken stock, and bring to a boil. Place a mesh strainer into the pan, then add miso to the mesh strain. Using a spoon mix the miso into the soup through the strainer until it has all dissolved. Allow soup to cool and reserve for later use. Assembly: Bring a pot of water to a boil, once to a boil cook the noodles to the package's instructions. While the water is coming to boil, begin to heat spicy miso ramen broth to just under a boil. The stock should have steam rising from the surface. Once the noodles are cooked and the broth is hot, add noodles to a ramen bowl. Followed by the broth until the noodles are just covered. Garnish the bowl with corn, half of an ajitama egg, thinly sliced green onion, and pickled ginger. Finish with a drizzle of chili oil, serve, and enjoy. Tonkotsu: Broth: Place pork neck bones and sliced pork hocks into a large saucepan and cover with cold water. Bring the hocks and bones to a boil, and boil for 2-3 minutes. Skim any scum that rises to the top. Drain the bones over a colander, and rinse with cold water. Add bones, pork fat, and gelatin to a pressure cooker or Insta Pot and cover with water. Place the lid onto the pressure cooking and cook on high for 1 hour and 30 minutes. Once the broth has cooked for 1 and a half hours, remove the fat from the broth and place into a blender along with 1 quart of the broth. Blend on high until emulsified. Strain the bones from the rest of the broth into a large stock pot. Add the blended broth into the pot along with strained broth. Add green onion, garlic, and ginger to the broth and bring to a boil. Let boil for 20-30 minutes. Once the broth has boiled, strain out the green onion, garlic, and ginger. Reserve for later use. Tare: In a small saute pan, bring sake to a boil and use a torch or some type of flame to burn off the alcohol. Once the alcohol has cooked off, add shirodashi, mirin, and soy sauce to the pan and bring to a boil. Transfer to a heat proof container and reserve for later use. Assembly: In two separate sauce pots bring water, and the tonkotsu broth to a boil. While waiting for the water to boil, slice chashu ¼ inch wide and torch over a wire rack lined baking tray until warmed through and seared. Once the water is to a boil, cook the noodles according to the instructions on the package. While the noodles are cooking, add tare into the bottom of a ramen bowl. Ladle tonkotsu broth into the bowl with the tare. Place cooked noodles into the broth. Lay chashu onto the noodles. Followed by green onion, soft boiled egg, and nori.

  • Meals So Easy A College Student Could Make It

    Cheap and easy meals that everyone can make, with minimal equipment... it's good energy. Breakfast Sandwich Ingredients: 1 tall burger bun 2 eggs 2 slices mortadella, sliced ¼ inch thick 1 slice american cheese *note you can just pick one cheese or do both* 1 slice provolone *note you can just pick one cheese or do both* Salt and pepper to taste Softened unsalted butter for cooking Recipe: Begin by preparing the bun by cutting it in half and trimming the domed part of the top bun so that it is the same height as the bottom bun. Prepare the eggs by whisking together until homogenous, then seasoning with salt. Heat a medium saute pan over medium heat. Once hot add mortadella to the pan. Sear each side for about 1-2 minutes. Repeat this step for all mortadella. Once the mortadella has been cooked, add the eggs to the pan, stirring to break up the curd that is forming. Once the egg is beginning to set, add a slice of provolone into the middle of the cheese. Then fold in the sides to create a square pocket that the provolone is in. Once the egg is cooked, begin to toast buttered buns in the pan. When the top bun is toasted, flip it over and begin to assemble the sandwich in the pan by placing a slice of american cheese onto the bun. Top the american cheese with the egg, then add the mortadella over the egg. Finish by adding the top and allow the sandwich to cook in the pan for 1 additional minute. Serve and enjoy. Churro French Toast Sticks Ingredients: ½ loaf unsliced bread *sliced bread is ok too* ⅓ cup (80ml) milk 2 whole eggs 1 tablespoon (12g) sugar 1 ½ teaspoons (4g) ground cinnamon Pinch of salt Unsalted butter for cooking Maple syrup for serving Cinnamon Pepper Sugar: ½ cup (100g) sugar 2 teaspoons (4g) ground cinnamon 1 teaspoon finely (2g) ground black pepper Recipe: Begin by cutting ½ of a loaf of bread into 1 inch batons, by slicing 1 inch thick slices, then cutting into 1 inch thick sticks. In a small mixing bowl, prepare cinnamon pepper sugar by whisking together sugar, cinnamon, and finely ground black pepper. In a separate small mixing bowl, whisk together 2 eggs, sugar, and cinnamon until fully combined. Once combined, whisk in milk until homogenous. Heat a pan over medium high heat. While the pan is heating, melt a pad of butter in the pan. While heating, begin to soak all sides of your breadsticks in the egg mixture. Ensuring they are fully coated. Add sticks to the hot pan and cook on all sides for about 1 minute or until golden brown. Once sticks are cooked, toss in the cinnamon pepper sugar mixture and serve with a side of maple syrup for dipping. Spicy Chili Garlic Noodles Ingredients: 4 garlic cloves, grated 2 green onion, finely chopped 1/3 cup (80ml) vegetable oil 3 tablespoons (25g) chili flakes 2 ½ tablespoon (22g) soy sauce 1 tablespoon(15g) distilled white vin 2 teaspoon (10g) sesame seeds, lightly ground *optional* ½ teaspoon (3g) sugar ½ teaspoon (3g) MSG *optional* Recipe: Bring a medium sized stock pot filled ¾ of the way with water to a boil. While the water is coming to a boil, In a small sauce pot or sauté pan, heat vegetable oil over medium high heat. . Combine all ingredients except oil in a large heat proof bowl. Once the oil is hot, around 350°F (175°C). Pour your hot oil into that bowl and mix. Allow to sit for 5 minutes to slightly cool. While oil is cooling add uncooked noodles to boiling water. Cook noodles for 2-4 minutes or until al dente. Drain noodles and place into chili oil. Toss to combine. Transfer noodles to a bowl and top with sliced green onion. Pork Stir Fry Ingredients: 1 pound (450g) boneless boston butt ½ cup (60g) corn starch Vegetable oil for cooking ½ yellow onion thinly sliced 1 jalapeno thinly sliced 2 tablespoons (30g) soy sauce 1 tablespoon (12g) sugar 1 tablespoon (15g) vinegar 4 cloves garlic finely chopped Salt to taste Recipe: Using a knife, slice the pork against the grain 1/16 of an inch thick, or as thin as possible. Optionally the pork can be placed in the freezer for about an hour to help make slicing easier. Heat a large saute pan over high heat. While the pan is heating, toss the sliced pork in corn starch until evenly coated. Once the pan is hot, add vegetable oil to the pan, followed by the pork. Cook the pork for 2-3 minutes per side. Add sliced onions and jalapenos to the pan, toss to combine, then cook for an additional 1-2 minutes. Once the vegetables begin to soften, add soy sauce, vinegar, and sugar to the pan. Toss to combine. Turn off the heat on the pan, add garlic and toss the pan to combine until the garlic becomes aromatic. Plate the cooked pork into a bowl and garnish with fresh sliced jalapeno, and thinly sliced green onion. Ramen Nori Chips Ingredients: 10 sheets nori ¼ cup (60ml) oil 2 packs ramen powder Recipe: Preheat an oven to 300°F (150°C) Prepare the nori sheets by cutting them in 4x4 inch squares. Brush the sheets with vegetable oil, followed by a dusting of the seasoning packet from instant ramen. Lay sheets onto a baking tray and cook in the oven for 20-25 minutes, or until crispy. Cool the chips on a wire rack for 10 minutes and enjoy. Brown Butter Popcorn Ingredients: ¼ cup (57g) salted butter 3 cloves garlic, finely chopped ½ cup (95g) popcorn kernels 1 tablespoon (15g) vegetable oil Kosher salt to taste Recipe: Add vegetable oil to a large pot (at least 6 qts) and heat over medium heat until just smoking. Add in the popcorn kernels and top with a lid. Continuously and vigorously shake the pot, holding the lid down, until kernels begin to pop. Brown butter in a small sauce pot, once browned turn off the heat and add garlic. Allow to cool at room temperature. Keep shaking until the popping begins to subside. Add garlic browned butter to the pot and swirl to combine. Transfer popcorn to a bowl and enjoy. Hummus Mezze Ingredients: 2 cups (275g) canned chickpeas ½ cup (125g) tahini ¼ cup (60ml) extra virgin olive oil Juice of 1 lemon 1 pack of pita, quartered 1 cucumber, sliced 1 carrot, sliced 6 breakfast radish, quartered Salt to taste Pepper to taste Recipe: Put the chickpeas into a large mortar and pestle and begin to smash until as fine as desired. Add olive oil, lemon juice, tahini, and season to taste with salt. Continue to smash to a and mix to combine. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with paprika and. Serve with pita, and fresh vegetables. Pomme Rosti Ingredients: 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 1 tablespoon sour cream for topping 1 bunch chives for topping 3 slices bacon, cooked and finely chopped Vegetable oil for cooking Recipe: 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. Chicken Piccata Ingredients: 1 chicken breast, butterflied 2 lemons, juiced 2 garlic cloves, thinly sliced 1 cup (120g) all purpose flour ½ cup (120ml) chicken stock ½ bunch, parsley, rough chopped ¼ cup unsalted butter, cubed 2 tablespoons (20g) capers 1 tablespoon (15g) spicy brown mustard Salt and Pepper to taste Recipe: On a clean cutting board, butterfly the chicken breast by slicing lengthwise down the edge. Stop cutting just before the breast is split into two pieces. Cover the butterflied breast with plastic wrap, and use the back of a small saute pan to pound the chicken until it is ⅓ of an inch thick. Begin to heat a saute pan over medium high heat. While the pan is heating, season the chicken with salt, and coat the breast in flour. Once the pan is hot, add oil to the pan and add the chicken. Cook on both sides for 2-3 minutes, or until golden brown and cook through. Remove the chicken from the pan and transfer to a small baking tray lined with paper towels. Deglaze the pan with chicken stock and lemon juice, and reduce by half. Once reduced, add mustard and turn off the heat on the pan. Add butter to the pan and swirl to emulsify. Once the sauce is thick enough to coat the back of a spoon, add garlic, parsley and capers. Swirl to combine. Adjust the seasoning and transfer the cooked chicken to a plate. Pour the sauce of the chicken and enjoy. Puff Pastry with Frozen Strawberries Ingredients: 1 Puff pastry sheet, cut in 4x4 inch square 4 strawberries, cleaned and frozen 1 strawberry, sliced thin 2 tablespoons (38g) sweetened condensed milk ¼ cup (60g) heavy whipping cream 1 teaspoon (2g) powdered sugar ¼ teaspoon (1g) vanilla extract Recipe: Preheat an oven to 400°F (204°C) Cut a sheet of puff pastry into 6 even pieces. Place the pastry into an oven and bake for 15-18 minutes, or until golden brown and beautifully puffed. While puff pastry is baking, whisk together heavy whipping cream, vanilla extract, and powdered sugar. Whip the cream mixture until firm peaks have been achieved. Pull a pastry apart into two even pieces. Place the bottom part of the pastry onto a plate and top with two spoonfuls of whipped cream. Grate frozen strawberries into the whipped cream, followed by a drizzle of sweetened condensed milk. Top the whipped cream with the second piece of puff pastry and lay the sliced strawberries onto the cream. Drizzle more sweetened condensed milk onto the top followed by more grated frozen strawberries.

  • The 300 Hour Beef Wellington

    I think this is the most intense Wellington in existence. INGREDIENTS: Wellington: 2 pound (900g) beef tenderloin, ideally center cut 1 ½ cup (400g) short rib duxelle 6-8 slices, prosciutto 2 sourdough crepes 2 tablespoons fermented dijon mustard 1 ½ sheets puff pastry Dry Aged Filet: (336 Hours) 2 pound (907g) beef tenderloin, ideally the center cut Salt to taste 72 Hour Short Rib: (72 Hours) 1 pound (450g) boneless short rib Salt to taste Fresh cracked pepper to taste Fermented Dijon Mustard: (120 Hours) ½ cup (100g) yellow mustard seeds 300g water 6g fine sea salt 2 tablespoons (28g) apple cider vinegar with mother 1 small shallot, finely chopped 1 clove garlic, finely chopped, plus 2 garlic cloves for blending Splash of worcestershire sauce Fermented Mushroom Duxelle: (72 hours) 1500 g water 30g kosher salt 1 pound (450g) mushrooms, can be a mix or any mushroom of your choice 2 shallots, finely diced 3 garlic cloves, finely chopped 2 tablespoons (25g) unsalted butter 3 tablespoons (48g) whiskey 3 tablespoons (50g), short rib juice (optional) 2 sprigs, thyme 1 sprig rosemary Salt to taste Fresh cracked black pepper to taste Sourdough Crepes: (24 hours) 2 whole eggs 1 egg yolk 2 cup (90g) spinach, tightly packed ½ cup (140g) sourdough starter ¾ cup (90g) all purpose flour 2 tablespoons (110g) unsalted butter, melted 1 cup (240ml) milk 1 teaspoon (4g) fine sea salt Puff Pastry: (30 Hours) 2.5 cups (320g) all purpose flour (5 cups, 640g) 3/4 cup (177g) cold water (1 ½ cups, 355g) 1 teaspoon (7g) fine sea salt (2 teaspoon, 14g) 1 cup plus 2 tablespoon (227g) unsalted cold butter (2 cups 4 tablespoon, 454g) METHODS: Dry Aged Filet: Place one whole tenderloin PSMO (Peeled, Side Muscle On) onto a wire rack lined baking tray and put into a dry ager for 14 days. Ask your local butcher for a PSMO, they will know what you're asking for. After 14 days, remove the tenderloin from the dry ager and transfer to a cutting board. Begin to trim by removing the muscle on roast. This is the thick end of the tenderloin where two muscles meet into one point. Next the chain will need to be removed. The chain is the fatty muscle that runs along the side of the tenderloin. Next, the tail will need to be trimmed. The tail is the thin end of the tenderloin opposite of the muscle on roast. Lastly, to clean the tenderloin, trim any excess silver skin or fat on the surface of the tenderloin. Now that the tenderloin is clean, cut out from the center of the loin to your desired size for the Wellington. This will be the chateaubriand. Using butcher's twine, tie the steak to set up into an even, round shape. Season the steak with salt and let cure overnight in the refrigerator. Once cured, reserve for Wellington assembly. 72 Hour Short Rib: Begin by placing boneless short ribs onto a baking tray then into a freezer for 1-2 hours. The meat should be firm but not frozen all of the way through. Once frozen, slice the short rib across the face on a meat slicer at a 5 or ¼ inch thick. If a meat slicer isn't available a chef knife can also be used. Season short rib slices with salt and pepper generously, then place the slices into vacuum bags and seal using a foodsaver. Ensure there is no way for air to escape the packaged short rib. Preheat a sous vide water bath to 69 degrees celsius. Once the water bath is hot, lower into the sous vide bath, cover the top of the bath with plastic wrap to keep the water from evaporating, and cook for 72 hours. After 72 hours remove the short rib from the water bath and place in the refrigerator for 1-2 hours. Fermented Dijon Mustard: In a mortar and pestle lightly grind your mustard seeds until they begin to split open around 1-2 minutes. In a cleaned and sanitized quart sized mason jar add water and salt and stir until the salt has dissolved completely. Add mustard seeds, shallot, and garlic to the brine and cover the jar with cheesecloth. Leave the jar to sit out at room temperature for 5 days, be sure to check everyday whether a white film is developing on your ferment. If white film is there be sure to remove. This white film is natural yeast in your environment and while not bad for your health will make your mustard taste very bitter if not removed. After 5 days strain your seed, shallots, and garlic from the brine. Reserve leftover brine for use in the next step. Transfer seeds, shallots, and garlic to a blender and blend on high until a smooth paste is formed. Add in apple cider vinegar and a splash of water to ensure the mustard blends properly. You want it to be thick but still easily spreadable. Once a smooth puree has formed, add garlic and Worcestershire sauce. Emulsify olive oil into mustard and pass through a fine mesh strainer and transfer to a cleaned glass jar and hold in the refrigerator. Fermented Mushroom Duxelle: Begin by adding water and salt to a fermentation vessel of your choice. Whisk until the salt is fully dissolved. De-stem and clean Crimini mushrooms. Once cleaned add to brine in a fermentation vessel. Use a weight to ensure the mushrooms are fully submerged in the water. Cover with cheesecloth and using a piece of butchers twine tie off the cheesecloth to ensure that it won't come off of the vessel. Let this sit at room temperature for 3 days. Place mushrooms into a food processor and blend until mushrooms have broken down into fine pieces. In a medium saucepan, add butter, and set to medium heat; once hot, add shallots, and season with salt. Saute until softened, then deglaze the pan with whiskey. Add mushrooms to the pan and cook mushrooms until they begin to soften, constantly stirring to evenly cook the mushrooms and keep them from sticking to the pan. Once the mushrooms begin to soften add rosemary and thyme to the mixture and continue to cook the mushrooms until almost all of the moisture has left the pan. Continue to cook the duxelle until almost all of the moisture has cooked out of the mushrooms. Stir in garlic at the end of the cook, then reserve in an airtight container for Wellington assembly. Sourdough Crepe: In a large mixing bowl, add flour, and salt. Whisk together to combine, then add sourdough starter, eggs, and milk. Whisk until thoroughly homogenous and smooth. Pass the batter through a chinois to ensure it is as smooth as possible. Add batter and spinach to a blender and blend on high speed. Once smooth and green, pass through a fine mesh strainer. Over medium heat, spray a 12” nonstick skillet with cooking oil, and once hot add ⅓ cup of your batter, swirling around to cook in one thin layer. Cook for 30 - 45 seconds, flip and cook for another 25 - 30 seconds. Repeat until you get at least 5 crepes. Puff Pastry: Take cold unsalted butter and cut it into cubes; sprinkling lightly with flour. Gently beat it together using a rolling pin until it comes together to form a solid mass. Fold it over using a bench scraper and continue this process until it is smooth and cohesive. Place your butter on a sheet of wax paper and repeat the process like the dough; but shaping it to be a 4x4 inch square. Place in your fridge alongside your dough and let it rest for 30 minutes. In a large mixing bowl, combine fine sea salt with all-purpose flour and give it a whisk. Once that’s thoroughly incorporated, stream in cold water. Once a shaggy dough has formed, turn the dough out onto a work surface and knead for 2-3 minutes or until the dough is smooth. Roll the dough out into a perfect 7x7 inch square, place your dough on a sheet of wax paper. Fold the wax paper so that the edges make a 7x7 inch square. Roll out your dough using a rolling pin to fill in the edges. Place the dough in the fridge. Take your dough and butter out of the fridge and lightly dust your work surface. Slightly roll out the points of your dough to elongate them; then place your butter square in the center positioned at a diagonal. Fold the edges of the dough over the butter so that they all meet together, then gently pinch the edges together. Roll your dough out into a long rectangle measuring 12 inches in length and 6 inches in width. Fold the top part of the rectangle ⅓ of the way down; then the bottom ⅓ to overlap the top fold. Rotate your dough 90 degrees and roll it again into a rectangle 12x6 inches. Perform the same folding technique. Let your dough rest wrapped in the fridge if necessary. Perform two more folds, and let it rest in the fridge for 30 minutes. Take it out and perform two more folds again, for a total of 6 folds. *See timing chart below* Once you’ve done a total of 6 folds, let it rest for 1 hour before rolling your pastry out. Example Folding Schedule: 10:00am - Make dough and butter block and refrigerate. 10:35am - Encase butter into dough roll and letter fold, turn 90 degrees and repeat roll and letter fold. Fridge for 30 minutes (2 folds done). 11:15 am - Repeat two more folds, letting the dough rest in the fridge if necessary (now at 4 folds). Once the folds are complete, rest in the fridge for 30 more minutes. 11:55 am - Perform 2 more folds totaling at 6 (you will likely need to rest the dough in the fridge after the 5th fold if it won't roll out). 12:30 am - Once all 6 folds are done, wrap your dough and rest in the fridge for 1-3 days then use in whatever recipe you're making. ASSEMBLY: Preheat oven to 475°F (245°C). Place two pieces of plastic wrap on a work surface. They should be slightly overlapping each other. Place 4 crepes down onto the plastic wrap ensuring they slightly overlap each other. Lay 6-8 slices of prosciutto onto the crepe as evenly as possible, with minimal overlap, but ensuring they will stay together during the wrapping process. Spread your duxelle evenly over only the area covered by the prosciutto. Lay strips of short rib over the duxelle in a line. Make sure the short rib is slightly heated so that it is pliable. In a very hot large cast iron pan sear all sides, about 2-3 minutes per side, over medium to high heat. Transfer to a wire rack lined and immediately brush with fermented mustard until completely and evenly coated. Lay the tenderloin at the center of duxelle and prosciutto and trim the excess crepe on all sides. Leaving about ¾ of an inch of the sides. And two inches in the front and back. Roll crepe around the tenderloin tightly, and using both hands pinch the ends of the plastic wrap and roll the tenderloin to tighten everything into a uniform shape. Place in the refrigerator for 1 hour to set. Roll one sheet of puff pastry into a rectangle, 10x14” and ¼” thick. Unwrap your crepe wrapped tenderloin. and place it at the bottom. Brush the edge of the rectangle with egg wash, consisting of 2 beaten egg yolks mixed with one tsp of water. Roll it up and trim the edges lightly. Next, wrap it in plastic to close the edges and place it in the fridge for 20 minutes. Remove the pastry wrapped tenderloin from the plastic and brush with egg wash then sprinkle with flakey salt. Optionally add an additional latticed puff pastry on top and brush with egg wash again. Then bake for 20-25 minutes. Or until the puff pastry is golden brown and cooked through. Remove from the oven and let it rest for 5 minutes before slicing.

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