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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.

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.

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.

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.

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.

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.

Two chefs, the most iconic burgers in America. We will use this knowledge as power for the PEOPLE, to create the greatest homemade burger that there is. Get My Cookbook (Amazon, International, and signed editions!): https://bit.ly/WeissmanCookbook INGREDIENTS: Shake Shack Potato Buns: 3 1/4 cups (487g) all-purpose flour 1/4 cup (51g) potato flour 1 1/2 tablespoons (10g) dry milk powder 1/4 teaspoon (0.5g) amylase, (optional) 2 1/2 tablespoons (45g) granulated sugar 1 ¾ teaspoon (7g) fine sea salt 1 1/4 cup plus 2 1/2 tablespoons (300g) 90℉ / 32℃ water 2 ½ teaspoons (10g) instant yeast 1 large egg 3 1/2 tablespoons (56g) unsalted butter, softened Cooking spray Egg wash (1 large egg whisked with 1 tablespoon of water) Melted unsalted butter, for brushing (optional) Steak N Shake Burger Blend: 1 pound (450g) T-bone steak 1 pound (450g) boneless short rib 1 pound (450g) chuck roast In-n-Out Burger Sauce: 2 dill pickles diced 2 tablespoons (28g) unsalted butter 1 sweet onion, small dice 3/4 cup (175g) mayo 1/2 cup(120g) ketchup 1/4 cup (80g) dijon mustard 1 Tbsp (7g) thinly sliced chives 2 cloves garlic grated 1 Tbsp (14ml) Worcestershire sauce Salt and pepper to taste Burger Assembly: 1 x Shake Shack Potato Bun 2 x 3 ounce Steak N Shake Burger Patties 2 tablespoon (28g) In-N-Out Burger Sauce 1 x Kosher Dill Pickle, Sliced ¼ inch lengthwise 2 x Kraft Deli Deluxe American Singles ¼ x Sweet Onion, Sliced Thin INSTRUCTIONS: Shake Shack Potato Buns: In the bowl of a stand mixer fitted with the dough hook, evenly combine the flours, dry milk powder, amylase, sugar, and salt. In a small bowl, whisk together the water and yeast until the yeast dissolves. Whisk in the egg until homogenous. With the mixer running on low speed add the yeast mixture and stir for 2-3 minutes or until a rough dough forms. Add the softened butter and mix for another 2-3 minutes or until the dough is smooth. Place the dough on a clean work surface and form into a ball. Place in a greased bowl, cover with plastic wrap and let rise for 1 hour at room temperature or until doubled in size. Punch down the dough and divide it into 8 even pieces, about 120 grams each. Shape the dough pieces into balls, and place them on a sheet pan lined with parchment paper. Cover with greased plastic wrap and proof again at room temperature for 30-45 minutes or until doubled in size. When the dough is almost done rising, preheat the oven to 375℉ / 190℃ . Brush the tops of the dough with egg wash and bake for 15-17 minutes or until golden brown. Remove from the oven and immediately brush the tops with melted butter if you would like. Set aside. Steak N Shake Burger Blend: Cut the T-bone, short rib, and chuck in even strips. Using the medium grinding plate on a meat grinder, grind all of the meat 2 times. Shape patties into 2.5-3oz (70-85g) balls, and reserve for cooking later. In-N-Out Burger Sauce: Begin by preheating a small saucepan over medium heat. Once hot add butter to the pan and let it melt. Once the butter has melted add the diced onion and season lightly with salt. Allow onions to cook, constantly stirring, until they are caramelized and deep brown in color. In a medium bowl, add in all the ingredients besides onions and stir until well combined. Once combined, add in the caramelized onions and stir to combine. Assembly: Begin by toasting the bun in a large saute pan set over medium heat with some melted butter. While the bun is toasting, begin preheating a griddle or cast iron skillet over medium-high heat. Remove the toasted bun from the pan and place onto a plate. Reduce heat on the griddle to medium. Place burger balls onto the griddle and smash until a ¼ inch thick. Season with salt to taste and let cook for 45 seconds to 1 minute. Flip and top with american cheese. Then place your burger patties on top of each other and allow the cheese to melt. While the cheese is melting sauce the top and bottom buns, and lay the sliced pickles over the bottom bun. Add the cooked patties over the pickles and top the burgers with fresh sliced onion. Finish with the top bun, serve, and enjoy.

Homemade pizza doesn’t always have to be hard. Get My Cookbook: https://bit.ly/TextureOverTaste Additional Cookbook Options (other stores, international, signed editions, etc.): https://bit.ly/WeissmanCookbook No Knead Pizza Dough: ¾ cup (500g) 00 tipo flour 1 ½ cups (375g) lukewarm water ¼ teaspoon (1g) active dry yeast ¾ tablespoon (14g) fine sea salt Method: In a large mixing bowl, combine flour and salt. Mix by hand to fully incorporate. Heat water to 98°F (36°C). Once to temperature, whisk in yeast until dissolved. Add yeasted water mixture to flour mixture in bowl. Mix by hand until a shaggy dough has formed. Grease the bowl with olive oil to ensure the dough doesn't stick to the bowl, then tightly cover with plastic wrap. Allow dough to rise at room temperature overnight, or until the dough has doubled in size. Flour a work surface and scrape dough from the bowl onto the surface. Divide dough into 4 even pieces about 220 grams a piece. Fold all sides of the dough balls into the middle and roll into taut balls. If dough is sticking at any point add more flour to your work surface to keep dough from sticking. Add to a flour dusted proofing box (or rimmed baking sheet dusted with flour), cover, and let proof at room temperature for 30-45 minutes. Classic Pizza: 28 ounce (794g) can, whole peeled San Marzano tomatoes 3 cloves garlic ¼ cup (60ml) extra virgin olive oil, plus extra for garnish Salt to taste Buffalo mozzarella for topping Fresh picked basil for topping Method: Add tomatoes from a can of whole peeled San Marzano tomatoes to a blender. Make sure to only use the flesh, not the juice from the can. Followed by garlic, olive oil, and salt. Blend on low until pureed and as smooth as possible. Assembly: Preheat the pizza oven to 700°F (370°C). If using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes. Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently. Quarter turn the dough after each stretch, until you get roughly a 10 inch circle. Top with a few tablespoons of pizza sauce and spread, then evenly followed by torn mozzarella and basil leaves. Place pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds. If using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes. Remove from the oven and add a light drizzle of olive oil. Pesto Pizza: 2 cups (50g) picked basil, tightly packed 1 cup (40g) grated Parmigiano Reggiano ½ cup (120ml) extra virgin olive oil ⅓ cup (45g) pine nuts 5 cloves garlic Salt to taste Splash of filtered water ¼ cup sun dried tomatoes for topping Buffalo mozzarella for topping Burrata for topping after bake Sliced Prosciutto for topping Method: In a blender combine basil, parmesan, pine nuts, garlic and black pepper and pulse 4-6 times to break up all dry ingredients. Add a splash of water to help the mixture puree without making it runny. Once ingredients are beginning to puree, turn the blender on all the way and slowly stream in olive oil. Blend until smooth Transfer to a bowl and season with salt. Assembly: Preheat the pizza oven to 700°F (370°C). If using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes. Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently. Quarter turn the dough after each stretch, until you get roughly a 10 inch circle. Top with a few tablespoons of pesto and spread, then evenly followed by torn mozzarella, prosciutto, and sliced sundried tomato. Place pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds. If using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes. Remove from the oven and garnish with torn burrata, a drizzle of olive oil, and a few cracks of black pepper. Vodka Pizza: 14 ounce (397g) can, crushed San Marzano tomatoes 5 cloves, thinly sliced 3 ounces (112g) pancetta, finely diced 1/2 cup (120ml) heavy cream 2 tablespoons (24g) extra virgin olive oil, plus extra for garnish 2 tablespoons (24g) vodka 1 tablespoon (26g) tomato paste 1 teaspoon (2g) red pepper flakes Low moisture mozzarella for topping Sliced pepperoni for topping Method: In a medium saucepan render pancetta with olive oil until browned and crispy, then add garlic and red pepper flakes. Saute for 30 seconds, or until garlic softens and becomes fragrant. Add tomato paste to pan and cook until the paste darkens in color and stars to stick to the bottom of the pan Deglaze the pan with vodka and cook until the smell of alcohol no longer permeates from the pan. Pour in crushed tomato and bring sauce to a boil. Once boiling, reduce heat to simmer and let cook until the sauce begins to thicken. Stir in heavy cream and allow sauce to cool. ASSEMBLY: Preheat the pizza oven to 700°F (370°C). If using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes. Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently. Quarter turn the dough after each stretch, until you get roughly a 10 inch circle. Top with a few tablespoons of vodka sauce and spread evenly. Follow that with grated low moisture mozzarella, and sliced pepperoni. Place pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds. If using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes. Remove from the oven and add a light drizzle of olive oil

The chicken breast recipe to end all recipes. TABLE OF CONTENTS JW Chicken Breast Seasoning Brined Chicken Methods Section 1. Air Fryer 2. George Foreman 3. Crock Pot/Slow Cooker 4. Instapot 5. Seared 6. Grill Pan 7. Sous Vide 8. Steamed 9. Braised 10. Charcoal Grilled 11. Pizza Oven 12. Searzall 13. Broiled 14. Reverse Sear 15. Smoked 16. Baked 17. Stir Fry 18. En Papillote 19. Salt Baked 20. Poached 21. Deep Fried 22. Tagine 23. Brick Chicken 24. Tandoor Legends Section 25. Tuscan Chicken 26. Butter Chicken 27. Chicken Piccata 28. Chicken Marsala 29. Chicken Teriyaki 30. Super Chicken - Deep Fried Chicken Piccata JW Chicken Breast Seasoning: INGREDIENTS: 1 tablespoon (15g) salt 1 teaspoon (3g) fresh cracked black pepper 1 teaspoon (4g) garlic powder ½ teaspoon (2g) onion powder 1 teaspoon (5g) MSG Brine: INGREDIENTS: 2 boneless, skinless chicken breasts 2 quarts (2L) water ½ cup (130g) soy sauce ⅛ cup (30g) brown sugar 30 g kosher salt 4 garlic cloves, crushed 4 sprigs of thyme 2 bay leaves 1 lemon, quartered 1 sprigs of rosemary 1 bunch parsley 2 teaspoons (5g) black peppercorn METHOD: In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved. Add chicken breasts to the brine, cover, and refrigerate for 6-8 hours. After brining period, remove breasts from the brine and pat dry with a paper towel to remove excess moisture. Reserve brined chicken for preparation in the refrigerator. METHODS SECTION 1. Air Fryer: INGREDIENTS: 1 brined chicken breast 1 tablespoon (15g) olive oil JW chicken breast seasoning to taste METHOD: Preheat the air fryer to 400°F (200°C). In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken. Transfer the breasts to the air fryer basket and cook for 15 minutes. Remove chicken breasts from the air fryer basket and serve. 2. George Foreman: INGREDIENTS: 1 brined chicken breast JW chicken breast 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, black pepper, garlic powder, onion powder, and MSG. On a plate or wire rack lined baking tray, season chicken with spice mixture on all sides. Open the lid and place the chicken onto the grill. Close the lid, and give a slight press to ensure and even sear. Cook the chicken breasts for 5 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) 3. Crock Pot/Slow Cooker: INGREDIENTS: 1 brined chicken breast ½ cup (120ml) chicken stock 1 tablespoon (15g) vegetable oil JW Chicken Breast Seasoning to taste METHOD: In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken. Pour chicken stock into the crock pot, then lay the chicken breasts into the stock. Cook on high for 3-4 hours.The internal temperature should reach 165°F (75°C). 4. Instapot INGREDIENTS: 1 brined chicken breast 1 tablespoon (15g) olive oil 1 cup (240ml) chicken stock Jw chicken breast to taste METHOD: In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray, and season the chicken mixture onto all sides of the chicken. Preheat the Instapot on the saute function until the cooker indicates it is ready, then add the olive oil. Sear chicken breasts for 1-2 minutes on each side then pour in the chicken stock. Switch the Instapot from the saute function to pressure cook. Place the lid on the Instapot, and set a 5 minute time for a 5 minute cook. Let chicken breast cook for 5 minutes, then allow a 10 minute steam release. Remove chicken from the Instapot and enjoy. 5. Seared: INGREDIENTS: 1 brined chicken breast 1 tablespoon (15g) vegetable oil JW Chicken Breast Seasoning to taste 1 tablespoon (15g) butter METHOD: Preheat a cast iron pan over medium high heat. In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray and season with the spice mixture onto all sides of the chicken. Add vegetable oil to a heated pan and sear for 2-3 minutes per side. Once seared on both sides, continue to flip the chicken every 1-2 minutes to cook the chicken evenly. 6. Grill Pan: INGREDIENTS: 1 brined chicken breast 1 tablespoon (15g) olive oil JW Chicken Breast Seasoning to taste METHOD: Preheat a cast iron grill pan over medium heat. In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken. Place chicken breasts on the grill pan and cook for 3-4 minutes, then do a quarter turn and cook for another 3-4 minutes. Flip the chicken and repeat this step. 14-15 total minutes cooking time. 7. Sous Vide: INGREDIENTS: 1 brined chicken breast 1 tablespoon (15g) vegetable oil JW Chicken Breast Seasoning to taste METHOD: Preheat sous vide to 66°C. In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. In a vacuum sealed bag, add in chicken breast with olive oil mixture. Seal the bag, and add to sous vide. Cook breasts for 60 minutes. Remove chicken from vacuum bag, and pat chicken dry. Preheat a cast iron pan over medium high heat, then add vegetable oil to the pan until it begins to smoke. Season chicken with salt and pepper, then add to the pan and sear for 2-3 minutes on each side. 8. Steamed: INGREDIENTS: 1 brined chicken breast 1 quart (1000ml) water JW Chicken Breast 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, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Season chicken breasts 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 chicken to the basket. Cover with lid and steam chicken for 18-20 minutes. Internal temperature temperature should read 165°F (75°C). 9. Braised: INGREDIENTS: 1 brined, skin on chicken breast 1 quart (1L) chicken 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 Chicken Breast Seasoning to taste METHOD: Preheat oven to 325°F (160°F). In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG. Season chicken with spice mixture on all sides, and preheat a dutch oven over medium high heat. Add olive oil to the dutch oven, and allow oil to begin smoking. Place chicken into the pot, and sear for 2-3 minutes over high heat. Then flip the chicken and sear for an additional 2-3 minutes. Once chicken is seared, remove the chicken from the pot. Then 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 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. Then add chicken stock, thyme, and rosemary. Cover the pot with a lid or foil, and place into your oven for 30-40 minutes. Once cooked chicken should be fork tender. Remove chicken from the braising liquid. Over high heat, reduce liquid by half. Once reduced by half, strain out vegetables and add liquid back into the pan. Continue to reduce liquid, until it coats the back of a spoon. Once sauce is thickened, begin to emulsify butter into sauce until thick and rich. Adjust seasoning with salt to taste. Place a spoonful of sauce onto a plate, then place the chicken breast over the sauce. 10. Charcoal Grilled: INGREDIENTS: 1 brined, skin on chicken breast JW chicken breast 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, black pepper, garlic powder, onion powder, and MSG. On a plate or wire rack lined baking tray, season chicken with spice mixture on all sides. Place chicken breasts on the grill skin side down and cook for 3-4 minutes, then turn 45 degrees, and cook for another 3-4 minutes. Flip the chicken and cook for 3-4 minutes, then turn 45 degrees, and cook for an additional 3-4 minutes. 11. Pizza Oven: INGREDIENTS: 1 brined chicken breast 1 tablespoon (15g) olive oil JW Chicken Breast Seasoning to taste METHOD: Preheat pizza oven to 500°F (260°C). In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG. On a plate or wire rack lined baking tray, season chicken with spice mixture on all sides. Preheat a cast iron pan in the pizza oven with olive oil until the oil begins to smoke. Add chicken to the pan, and cook for 4-5 minutes. The internal temperature of the chicken should be 165°F (75°C). 12. Searzall: INGREDIENTS: 1 brined chicken breast, butterflied 1 tablespoon (15g) olive oil JW Chicken Breast Seasoning to taste METHOD: In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Slice chicken breast lengthwise, ensuring to not slit the chicken breast fully in half. Place chicken breast on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken. Use the Searzall to cook the chicken breasts on the wire rack lined baking tray. It should take about 12-15 minutes per side. Be careful this will make the baking tray extremely hot. 13. Broiled: INGREDIENTS: 1 brined chicken breast 1 tablespoon (15g) olive oil JW Chicken Breast Seasoning to taste METHOD: Preheat the oven with the broiler on for 10-15 minutes. In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken. Place chicken on a wire rack lined baking tray into the oven, and cook for 20 minutes. Internal temperature should read 165°F (75°C). 14. Reverse Sear: INGREDIENTS: 1 brined, skin on chicken breast 1 tablespoon (15g) vegetable oil JW Chicken Breast Seasoning to taste METHOD: Preheat the oven to 225°F (110°C) In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray, and season the chicken onto all sides of the breast. Cook chicken breasts on a wire rack lined baking tray in the oven for 30-40 minutes. Remove chicken 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 chicken breast to the pan and sear on high heat for 2-3 minutes on each side. 15. Smoked: INGREDIENTS: 1 brined chicken breast JW Chicken Breast Seasoning to taste METHOD: Preheat the smoker to 250°F (120°C). In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray and season with the spice mixture onto all sides of the chicken. Place the chicken on the smoker grates and smoke for about 1-1.5 hours, or until they reach an internal temperature of 160°F (70°C). Transfer the chicken from the smoker to a baking tray, and tent the tray with aluminum foil. Chicken temperature will continue to rise to 165°F (75°C) during this process. 16. Oven Baked: INGREDIENTS: 1 brined chicken breast 1 tablespoon (15g) olive oil JW Chicken Breast Seasoning to taste METHOD: Preheat the oven to 425°F (220°C). In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken. Transfer the baking tray with chicken into the oven and cook for 25 minutes. Remove chicken from oven, and allow to rest for 5-10 minutes. 17. Stir Fry: INGREDIENTS: 2 brined chicken breasts, 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, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Cut chicken into 2 inch cubes and season generously with spice mixture. In a wok, heat vegetable oil until it begins to smoke. Then add chicken to wok and stir fry for 3-4 minutes, or until golden brown and cooked through. 18. En Papillote: INGREDIENTS: 1 brined chicken breast 1 lemon, sliced into thin rounds 1 bay leaf 1 tablespoon (15g) vegetable oil JW Chicken Breast Seasoning to taste METHOD: Preheat oven to 350°F (175°C). In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken. Cut 2 pieces of parchment paper into 16-by-18-inch pieces. Fold each sheet in half lengthwise, then open and place on a work surface. Place lemon slices onto parchment paper, then place bay leaf and chicken on top of the lemons. Fold the right half of one parchment paper over contents and, starting with the top right corner, form a half-moon packet making small but tight pleats all the way around to seal completely. Repeat the process to form remaining packets. Transfer the packets to a baking tray, then place in the oven. Bake chicken breasts for 20-25 minutes. Depending on the size of the chicken breasts. 19. Salt Baked: INGREDIENTS: 1 brined chicken breast JW Chicken Breast Seasoning to taste 700g salt 2 egg whites Splash of water JW Chicken Breast Seasoning to taste METHOD: Preheat the oven to 400°F (205°C). In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG. On a plate or wire rack lined baking tray, season chicken with spice mixture on all sides. Wrap the seasoned chicken in a single layer of cheese cloth, then bring the ends together, and tie them using butches twine. In a large mixing combine salt, egg whites, and a splash of 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 chicken breast. Put the chicken down onto the salt bed. Pack the rest of the salt over the chicken breast until it is fully encased in salt. Bake the salt crusted breast for 25-30 minutes, depending on the size of the chicken breasts. Use a mallet to break the salt and then the crust. Then delicately remove the salt from the chicken using an offset spatula, and unwrap the breast from the cheese cloth. 20. Poached: INGREDIENTS: 1 brined chicken breasts JW Chicken Breast Seasoning to taste 1 quart (1L) water 1 lemon, thinly sliced 1 bay leaf METHOD: Bring water to a boil in a medium sized saucepan. Season the water with JW seasoning to desired taste. Then add the lemon slices and bay leaf. Reduce heat until water is just below a simmer, and gently lay the chicken breast into the water. Let the breast poach for 15 minutes, then remove from the liquid and place onto a paper towel lined baking tray to dry off. 21. Deep Fried: INGREDIENTS: 1 brined chicken breast 1 cup (120g) all purpose flour 1 cup (240ml) buttermilk JW chicken breast seasoning to taste METHOD: In a heavy bottomed pot, heat vegetable oil to 350°F (175°C). In a medium mixing bowl, whisk together half of the salt, black pepper, garlic powder, onion powder, MSG. Then add the chicken breasts and buttermilk. Mix by hand to ensure the chicken is fully coated by buttermilk. In a separate mixing bowl combine the other half of the salt, black pepper, garlic powder, onion powder, MSG, and all purpose flour. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes, or until deep golden brown. your thermometer should read 165°F (74°C). Remove and drain on a wire rack. 22. Tagine: INGREDIENTS: 1 brined chicken breasts, cut into 1 inch cubes ¼ cup (60g) olive oil 2 garlic cloves, finely diced 1 carrot, medium dice 1 yellow onion, medium dice 1 cup (250ml) chicken stock JW Chicken Breast Seasoning to taste METHOD: Preheat oven to 350°F (175°C). In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG. Into the tagine add carrots, onion, and garlic. Then top the vegetables with the chicken. Add olive oil and chicken stock, then lid and cook in the oven for 12-15 minutes. 23. Brick Chicken: INGREDIENTS: 1 brined skin on chicken breast 1 tablespoon (15g) vegetable oil JW Chicken Breast Seasoning to taste METHOD: Preheat oven to 425°F (220°C). In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Place chicken breasts on a wire rack lined baking tray and season with the spice mixture onto all sides of the chicken. Heat cast iron pan over medium high, then add vegetable oil and allow to begin smoking. Place breast skin side down into the pan, then place the brick on top of the chicken. Transfer the pan to the oven and cook for 18-20 minutes. The internal temperature should reach 165°F (75°C). 24. Tandoor: INGREDIENTS: 1 brined chicken breasts, cut in 2 inch cubes JW Chicken Breast 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, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Cut chicken into 2 inch cubes and season generously with spice mixture. Skewer chicken ensuring you leave room at the bottom so the chicken doesn't burn. Place the skewer into the tandoor and roast chicken for 6-8 minutes. The internal temperature should reach 165°F (75°C). LEGENDS SECTION 25. Tuscan Chicken: INGREDIENTS: 1 brined chicken breast, butterflied JW Chicken Breast Seasoning to taste 3 garlic cloves, fine dice 1 yellow onion, fine dice 1 cup (100g) cherry tomatoes, sliced in half 1 cup (240ml) heavy cream 2 cups (60g) spinach ½ cup (125g) sun dried tomatoes, rough chop ½ cup (120g) all purpose flour ½ cup (50g) parmesan cheese, grated 1 tablespoon (15g) olive oil 1 tablespoon (15g) butter 1 tablespoon (>1) oregano METHOD: Butterfly chicken breast by cutting down the side lengthwise, but being careful not to cut all the way through the breast. Lay a sheet of plastic wrap over the butterflied chicken, then using a meat mallet pound the chicken breast to ¼ inch thick. Season chicken with JW seasoning. Add flour to a baking tray and season to taste with JW seasoning. Place chicken breast into flour and evenly coat the breast in the dredge. Heat olive oil over medium high heat in a cast iron pan until the oil begins to smoke. Add the chicken breasts to the pan and sear on each side for 4-5 minutes. Then transfer the chicken to a baking tray. Add butter to the pan, and melt over medium heat. Once melted add garlic and onion, and increase heat and saute until browned. Add sun dried tomatoes and oregano to the pan and saute until sun dried tomatoes begin to soften. Go into the pan with sliced cherry tomatoes and season with salt. Cook until the liquid from the tomatoes begins to thicken, then add spinach and cook until wilted. Pour heavy cream into the pan and bring to a boil. Then reduce heat to medium, and stir in grated parmesan cheese. Add chicken back into the pan and simmer in the sauce for 5 minutes, making sure to spoon the sauce over the breasts during this period. 26. Butter Chicken: INGREDIENTS: Marinade: 1.5 lbs (680g) chicken breasts, cut into bite-sized pieces 3/4 cup (145g) yogurt 2.5 teaspoons (6g) Kashmiri chili powder 1 teaspoon (2g) turmeric 2 teaspoons (10g) lemon juice 1 teaspoon (2g) ground cumin 1 tablespoon (7g) Garam masala 2 teaspoons (10g) fine sea salt 2-inch knob ginger grated Curry Sauce: 1 onion, thinly sliced 5 garlic cloves, finely chopped 1 teaspoon (2g) Garam masala 1 teaspoon (2g) Kashmiri chili powder 1/2 teaspoon (1g) turmeric 1/2 teaspoon (1g) fenugreek powder 1 tablespoon (13g) sugar 2 tablespoons (28g) ghee 14oz (397g) crushed tomatoes 3/4 cup (177ml) heavy cream 2 tablespoons (28g) unsalted butter Fresh cilantro for garnish METHOD: Marinade: Place your chicken thighs in a bowl, add the rest of the ingredients and mix thoroughly, ensuring the chicken gets completely coated with the marinade. Cover with plastic wrap and reserve. Curry Sauce: Heat a 12” nonstick skillet over medium-high heat, add ghee; once melted, add your marinated chicken pieces and sear them on all sides until golden brown (It is okay if it does not get cooked all the way through). Remove your chicken, place it on a baking sheet, and reserve. Add your onions, season with salt, add garlic, ginger, and cook until softened in the same pan, stirring often, followed by Garam Masala, Kashmiri chili powder, turmeric, fenugreek powder, and sugar. Add in your crushed tomatoes and reduce for 2 minutes. Using an immersion blender, blend the mixture in the pot until smooth. Place the sauce back in the pan, add your chicken, cover with a lid and simmer for 10 minutes; add heavy cream and simmer until thickened. Cut the heat, stir in butter, and season with salt to taste. Serve your chicken over rice, optionally garnished with cilantro. 27. Chicken Piccata: INGREDIENTS: 1 brined chicken breast, butterflied 2 lemons, juiced 2 garlic cloves, thinly sliced ½ bunch, parsley, rough chopped ¼ cup (60g) white wine ¼ cup (60g) unsalted butter, cubed 2 tablespoons (15g) capers 1 cup (120g) all purpose flour JW Chicken Breast Seasoning to taste METHOD: Slice the chicken breast down the side lengthwise, being careful not to Lay plastic wrap over chicken breasts, and then using a meat mallet, pound the chicken breast to ¼ thick. Season chicken on both sides, then lightly dredge in seasoned all purpose flour. Preheat a large pan over medium heat, and once hot add olive 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 lemon juice, then reduce for 3 minutes. Once the sauce begins to reduce, add capers and parsley to the pan, and continue to reduce the sauce by half. When the sauce is reduced by half, begin to emulsify cold butter into the pan by swirling the pan. Once the sauce is emulsified, 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. 28. Chicken Marsala: INGREDIENTS: 1 brined chicken breast, butterflied JW Chicken Breast Seasoning to taste 3 garlic cloves, finely chopped 3 sprigs thyme, finely chopped 1 bunch parsley, rough chopped 1 shallot, finely diced 2 cups (180g) crimini mushrooms, sliced 1 cup (120g) all purpose flour ½ cup (120ml) chicken stock ½ cup (120ml) marsala wine ¼ cup (60ml) heavy cream 3 tablespoons (45g) unsalted butter 1 tablespoon (15g) vegetable oil METHOD: In a small mixing bowl, whisk together JW seasoning with flour to create the dredge. Add chicken to dredge and press into flour to ensure an even coating. Heat a cast iron pan over medium high heat, then add vegetable oil. Place dredged chicken into a pan and sear for 2-3 minutes on each side, or until golden brown in color. Transfer chicken to a wire rack lined baking tray. Melt butter in the cast iron pan. Once melted, add the sliced mushrooms and saute over medium high heat until browned. Once browned, add the garlic, shallots, and saute until they begin to develop a deep brown color. Deglaze the pan with the marsala wine, and allow the wine to reduce by half. Pour in the chicken stock and thyme and bring the mixture to a boil. Then reduce heat to a simmer and reduce by half, about 15-20 minutes. Once sauce has reduced, add cream and chicken and allow to simmer for another 6-8 minutes. Stir in chopped parsley and allow a few minutes to cool. 29. Chicken Teriyaki: INGREDIENTS: 2 brined chicken breasts, cut into 1 inch cubes 2 thai chilies, thinly sliced 2 garlic cloves, finely chopped 1 inch ginger, grated 1 tablespoon (8g) cornstarch 1 tablespoon (15g) water ½ cup (95g) light brown sugar ⅓ cup (80ml) pineapple juice ⅓ cup (80ml) dark soy sauce 3 tablespoons (45g) rice wine vinegar 1 ½ tablespoons (25g) vegetable oil METHOD: In a large bowl, add pineapple juice, dark soy sauce, rice vinegar, and light brown sugar; whisk until the sugar dissolves, then add Thai chilis, ginger, and your chicken; mix to combine, cover with plastic wrap and marinate in the fridge overnight. Strain your chicken through a large mesh strainer, and reserve the liquid. Heat a large wok over high heat, and add enough oil; once hot, add half of your marinated chicken and sear, tossing occasionally until the chicken gets some color and cooked through. Remove and repeat with the rest. Add half of the marinade, bring it to a boil, and reduce for 2 minutes or until slightly thickened. Separately whisk together cornstarch and water; whisk until homogenous, and add half of your slurry to the sauce to thicken. Add more if necessary. Once sauce reaches desired thickness, add in raw chopped garlic, and toss to evenly coat the chicken. Serve with rice and garnish with thinly chopped green onion. 30. Super Chicken - Deep Fried Chicken Piccata: INGREDIENTS: 1 brined chicken breast JW chicken breast seasoning to taste 1 cup (120g) all purpose flour 1 cup (240ml) buttermilk 2 lemons, juiced and zested 2 garlic cloves, thinly sliced ½ bunch, parsley, rough chopped ¼ cup (60g) white wine ¼ cup (60g) unsalted butter, cubed 2 tablespoons (15g) capers 1 egg yolk 2 quarts (2L) vegetable oil METHOD: Preheat vegetable oil to 350°F (175°C). Add chicken breast to buttermilk that has been seasoned to taste with JW chicken breast seasoning. In a small saucepan over medium heat combine garlic, lemon juice, white wine and capers. Allow the mixture to come to a boil then remove from heat. In a blender, add 1 egg yolk and blend on high until the the color of the yolk turns pale. Slowly stream sauce from the saucepan into the blender, and once in, begin to add cubed butter to the sauce. Once sauce is emulsified, add salt to taste. Transfer sauce to a medium mixing bowl. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Fry chicken in hot oil for 6-8 minutes or until golden brown and crunchy. Internal temperature should be 165°F (75°C). Add fried chicken to the mixing bowl containing sauce, and toss to evenly coat chicken in sauce. Remove chicken from sauce and garnish with capers, lemon zest, and parsley.

1 Burger. 9,000,000 Scoville of Heat. 1 Winner. The spiciest burger challenge ever done. Get My Cookbook: https://bit.ly/TextureOverTaste Additional Cookbook Options (other stores, international, signed editions, etc.): https://bit.ly/WeissmanCookbook INGREDIENTS: Burger Buns: 300,000 Scoville ½ cup (120ml) whole milk ½ cup (120ml) water 2 ½ teaspoons (9g) instant yeast 1 egg (48g) 1 egg yolk (18g) 3 ½ cups (525g) bread flour 1g amylase enzyme *optional for viewer* ⅓ cup (75g) granulated sugar 2 teaspoon (12g) fine sea salt 4 ½ tablespoons (65g) unsalted butter, softened Egg wash, 1 egg white and 2 tablespoon of water whisked together Black sesame seeds for sprinkling on top 2 tablespoons (40g) squid ink Bacon: 3,000,000 Scoville Bacon Cure: 4.5lb (2041g) Pork Belly, skin removed 45g Kosher salt 30g dark brown sugar 5g pink curing salt (Instacure #1) 20g Carolina reaper flakes 18g Carolina reaper powder 14g ghost pepper powder 20g jalapeno powder Bacon Seasoning: 4 cloves garlic, finely chopped 4 Carolina reapers, finely chopped 1 bunch, cilantro, finely chopped 1 tablespoon (15g) kosher salt 1 teaspoon (1g) coriander powder 1 teaspoon (1g) red pepper flakes Zest of 2 limes 4 Pepper Mayo: 6,000,000 Scoville 1 cup (240g) mayo 2 tablespoons (30g) vinegar Salt and pepper to taste 1.5 teaspoon (25g) sugar 4 red Fresno chilies 4 Thai chilies 4 jalapenos 4 habaneros ½ cup (120ml) water 1 egg yolk 3 cloves garlic ¾ (180ml) cup vegetable oil 3 teaspoons (15g) Mad Dog Pepper Extract Ease Your Pain Dill Pickles: 50,000 Scoville 4 pickling cucumbers 1 ½ cup (360ml) white distilled vinegar 1 ½ cup (360ml) water 1 ½ tablespoons (20g) kosher salt 2 teaspoons (6g) coriander seeds 1 teaspoon (6g) black peppercorns 1 teaspoon (4g) dill seeds 1 tablespoon (15g) sugar ½ bunch fresh dill 2 tablespoons (13g) red pepper flakes Burger Sauce: 2,000,000 Scoville 1 ½ (360ml) cup water ½ (100g) cups tomato paste ¼ cup (55g) distilled white vinegar ⅛ cup (45g) gochujang ½ cup (120ml) pepper x hot sauce 1 teaspoon (3g) garlic powder 1 teaspoon (3g) cumin powder 1 teaspoon (6g) fine sea salt Mad Dog Melty Cheese Slices: 1,500,000 Scoville 500g cheddar cheese 300 ml whole milk 50g butter 18g sodium citrate 1g sodium hexametaphosphate 1 sheet of gelatin 2 teaspoon (8g) Mad Dog Pepper Extract Burger: 6 oz 75/25 beef patty 5 ease your pain pickles 2 tablespoons (30g) burger sauce 1 tablespoon (15g) 4 pepper mayo 1 teaspoon (6g) kosher salt 1 teaspoon (2g) fresh cracked black pepper 2 slices bacon 1 spicy melty cheese slice 1 burger bun METHODS: Burger Buns: In a measuring cup, combine milk, water, and yeast. microwave yeast mixture to 95°F (35°C). Whisk together until fully dissolved. Add one whole egg, one egg yolk to the measuring cup and whisk until fully incorporated. In a medium mixing bowl, combine flour, salt, granulated sugar, and whisk to combine ingredients. Add the yeast mixture to a stand mixer with squid and mix until thoroughly combined. While still mixing, begin to add flour mixture to the bowl in batches. Adding in batches will keep the flour from spilling out of the bowl and ensure proper hydration of the flour. Mix for 3-5 minutes, or until the dough starts to become smooth. Once the dough is starting to become smooth, begin to add the butter to the mixer, and continue to mix on a medium-low setting for an additional 2 minutes. Put the dough in a greased bowl covered tightly with plastic wrap and let sit for 1.5 hours, or until doubled. Remove the plastic wrap, and punch the dough down. Divide into 8 even pieces (100-110 grams) of dough and shape each piece of dough into a small ball. Evenly spread out the pieces of dough on a sheet tray lined with greased parchment paper and cover with greased plastic wrap and proof for one hour. Brush each bun with egg wash and top the buns with sesame seeds. Put the sheet into the oven heated to 375° (190°C) for 17-20 minutes. Optional: Brush each bun with melted butter after the buns have been baked. Bacon: In a medium sized bowl combine the kosher salt, brown sugar, curing salt, Carolina reaper flakes, and ghost pepper powder. Whisk until thoroughly combined. Season your pork belly with all of the salt mixture, place in a large 2 gallon zip lock bag, close the bag and leave in your refrigerator for 7 days. Flipping it over halfway through the curing period. Once it’s done curing, remove from the plastic bag and wash off the cure. Pat it completely dry. In a small mixing bowl combine, coriander powder, red pepper flakes, lime zest, garlic, Carolina reapers, salt, and cilantro. Season pork belly with spice mixture, pressing to adhere to pork as much as possible. Place your belly in a smoker set to 250°F (121°C) and smoke until it reaches an internal temperature of 160°F (70°C). Remove from the smoker and allow to cool for 20-30 minutes. . Once cooled, wrap the bacon tightly in plastic wrap and rest in the refrigerator overnight. 4-Pepper Mayo: Begin by charring the jalapenos on a wire rack set over the stovetop. One fully charred, transfer to a small mixing bowl and cover with plastic wrap. Let sit for 10-15 minutes. Peel the char off of the jalapenos using a paper towel, or by running under water and gently scraping the char off with your fingers. To a blender, add jalapenos, Thai chilis, Fresno chilis, habanero, egg yolk, garlic, sugar, vinegar, Mad Dog and water. Blend on high speed until fully pureed. Slowly stream vegetable oil into the blender until fully emulsified. Transfer puree to a bowl and whisk together with mayonnaise. Ease Your Pain Dill Pickles: In a small saucepan, combine water, vinegar, coriander seeds, black peppercorn, dill seed, and red pepper flakes. Heat until the mixture boils over medium high heat. Slice the cucumbers ⅛ of an inch thick and place in a clean quart sized mason jar with fresh dill. Once the liquid has boiled, pour it over the cucumbers and dill and allow to cool at room temperature. Ensure that pickles are completely submerged in liquid. Burger Sauce: In a medium bowl, whisk together water, tomato paste, white vinegar, hot sauce, gochujang, garlic powder, cumin powder, and salt until fully incorporated. Transfer to a sauce bottle and reserve for later use. Spicy Melty Cheese Slices: Start by combining your milk in butter into a medium saucepan and melt butter over medium heat. While butter is melting shred cheddar cheese and set aside for later use. Add sodium citrate and sodium hexametaphosphate to the milk mixture and stir to dissolve. Bring mixture to 160°F (70°C) Once mixture hits desired temperature begin to add in cheddar cheese, working in small amounts at a time using an immersion blender to ensure the cheese is fully melted and incorporated into the milk. Repeat this step until all of your cheese has been added. Once all the cheese has been added, fold in diced Carolina reapers and capsaicin. Pour mixture onto parchment lined baking sheets and tip the trays from side to side to ensure the tray is evenly covered. You will need more than one parchment lined tray for this process. Store baking trays in the refrigerator until the cheese mixture has fully cooled and set. Flip the baking tray onto a cutting board and cut into 4x4” squares. ASSEMBLY: Toast burger buns over medium heat in a large cast iron pan. Set the toasted bun to the side and increase heat to high. Form ground beef into a patty shape and season with black pepper, Szechuan peppercorn, salt, and Carolina reaper flakes. Add burger to the hot pan and lightly press to ensure a good sear and cook for 2-3 minutes, flip and cook for an additional 2-3 minutes. Once the burger has been seared on both sides, reduce heat to medium and squirt burger sauce onto the burger and allow sauce to reduce, about 1-2 minutes. Add spicy melty cheese slices to the top of the burger and allow cheese to melt, at least 1 minute. Spoon fermented pepper mayo onto the bottom part of the bun and spread evenly. Add a desired amount of soy pickled serranos and onions over the fermented pepper mayo. Gently lay the burger over the pickles, then add the bacon on top of the burger. Sauce the top part of the bun with more fermented pepper mayo and put on top of the burger, serve and enjoy.

Does bigger always mean better? Link to Joshua's 1/3rd Hotel Pan for Potato Pave Link to Joshua's 6-inch Hotel Pan for Lasagna INGREDIENTS: 20 Layer Grilled Cheese: Assembly: Bread x10 Cheese x10 4 tablespoons unsalted butter 30 Layer Crepe Cake: Assembly: Crepes x10 1 pint Hazelnut Praline 20 ounces nutella Crepe Batter: 1 cup (120g) all-purpose flour 1.5 tablespoons (18g) sugar 2 eggs 1 egg yolk 1 cup (240ml) milk 1 tablespoon (14g) vegetable oil Hazelnut Praline: 4 cups (720g) raw hazelnuts 3 cup (420g) granulated sugar 1 tablespoon (15g) fine sea salt ½ cup (120ml) water 50 Layer Potato Pave: 8 pounds (36kg) russet potatoes 3 cup (720ml) duck fat Salt to taste Duck fat, for searing Creme fraiche for serving Chili oil for serving Chives, very thinly sliced for serving 100 Layer Lasagna: Lasagna: 150 Dried Pasta Sheets 3 quarts (28kg) ricotta 6 quarts (56kg) bolognese 3 quarts (28kg) bechamel 2 tablespoons (28g) romesco Grated Parmesan Fresh Basil Bolognese: 3 pound (1350g) chuck steak, ground 3 pound (1350g) pork shoulder, ground 1 ½ pound (675g) pancetta, ground 2 medium yellow onion, small dice 2 rib of celery, small dice 6 garlic cloves, thinly sliced 4 bay leaves 2 cup (240ml) dry white wine 2 cup (240 ml) chicken stock 2 can (17 oz, 500g) crushed tomatoes, pureed 6 tablespoon (180g) tomato paste 6 tablespoon (40g) olive oil Salt to taste Romesco: 2 red bell peppers 3 red fresno chilies ½ cup (70g) toasted Marcona almonds 4 tablespoons (56g) water 4 garlic cloves, peeled 4 olive oil packed sun dried tomatoes 1 ½ (7g) teaspoons smoked paprika 1 tablespoon (14g) red wine vinegar ½ cup (120ml) extra virgin olive oil Salt to taste Bechamel: 1 cup (120g) all purpose flour 1 cup (240g) unsalted butter 2 quarts (1.9L) warmed milk Salt to taste Basil Oil: 2 cups (50g) picked fresh basil 1 cup (240ml) neutral oil Parmesan Cream: 1 cup (240ml) heavy cream 300g parmesan cheese, grated METHODS: 30 Layer Crepe Cake: Crepe Batter: In a bowl, mix flour and sugar; in a separate bowl, add two eggs and one yolk, slowly add the vegetable oil while whisking. Then add the whole milk. Whisk in the egg mixture with the flour until clump-free and homogenous. Strain through a mesh or a chinois. In a 10-inch nonstick pan over medium heat, spray some cooking oil; once the pan is hot, add ⅓ cup or 78 ml of the batter, immediately swirl and rotate the pan around to coat the entire surface and form it into an even large circle. Let it cook until the top is dry and the underside is just barely starting to get golden brown; flip and cook for 15 seconds, place on a sheet tray and repeat this process with the rest of the batter. Hazelnut Praline: Preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment paper and pour your hazelnuts onto that same baking sheet. Once your oven is preheated toast for 8-10 minutes or until lightly browned, and their skins are falling off. Remove the skins from your hazelnuts by placing them in a kitchen towel, and rubbing your nuts together to remove as much skin as possible. Remove from the towel and allow to cool completely on your prepared baking sheet. Place sugar and water in a medium saucepan, stir lightly to combine, and set over medium high heat. Boil your mixture until it turns an amber color. Pour the mixture over your hazelnuts and allow to cool completely. Once cooled, pulse in a food processor until you get a crumbly texture. 50 Layer Potato Pave: 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. While the potatoes are cooking, cube 2 ounces of guanciale and begin to render the fat over medium heat in a saute pan. 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. Top with a quenelle of creme fraiche that has a divot imprinted. Then add chili oil, and chives. 100 Layer Lasagna: Bolognese: Heat enough oil to cover the bottom of a large rondeau over medium high heat. Once extremely hot, add ground beef, pork, and ground pancetta. Cook until browned and beginning to develop crispy bits. Once this happens, remove the browned meat from the pan. Add more oil to coat the bottom of the pan again, and reduce heat to medium. Once hot, add garlic, onion, and celery. Cook the vegetables until they begin to soften. At this point you will add the tomato paste and cook until it begins to caramelize Then deglaze with white wine and reduce wine by half, then add chicken stock and pureed tomatoes and bring to a boil Once boiling, add cooked meat back into the pan. Reduce heat to a simmer, add bay leaves, and cook for 10 minutes, stirring occasionally to keep the bottom of the pot from burning. Remove the bay leaves after the sauce is reduced and mostly meaty. Season with salt, and allow to cool for lasagna assembly. Romesco: Begin by charring the Fresno chilis and bell peppers on the stove set over a wire rack. Char the peppers until they are completely black. Then transfer to a medium stainless steel bowl and tightly wrap with plastic wrap. Allow the peppers to steam for at least 15 minutes. Using a paper towel wipe all of the char off of the peppers. Into a blender, add roasted peppers, almonds, garlic, sun dried tomatoes, smoked paprika, and red wine vinegar. Blend on high until fully pureed. Once pureed, begin to stream in olive oil until smooth and emulsified. Pass through a fine mesh strainer, or chinois to get as smooth as possible. Transfer to an airtight container for later use. Bechamel: Melt butter in a medium saucepan over medium heat. Once melted, stir in flour. Continue In a medium saucepan set over medium heat, add the unsalted butter and wait until fully melted. Next add the flour and whisk together until it forms a cohesive paste. Let cook for 1-2 minutes to cook out the remaining starchy floury taste. Add the milk in batches to the roux, whisking in between to make sure everything is incorporated. Once all of the milk is added, let it sit and simmer to allow the flour to fully thicken. Basil Oil: preheat a large saute pan over medium high heat Combine basil and oil in a blender and blend on high speed until a smooth puree is formed and the color begins to darken Pour the puree into the saute pan and reduce heat to medium, stir constantly to keep from burning Cook until the suturing has subsided and there are no more bubbles being produced in the pan. Transfer the mixture into a small mixing bowl set into a larger mixing bowl that has been filled with ice and stir the oil mixture until it has cooled. Transfer the oil to a chinois lined with cheesecloth and allow the mixture to drip for at least 1 hour Parmesan Cream: Heat heavy cream in a small saucepan over medium heat until the cream is steamy. Add heavy cream to a blender and begin to blend on high speed. Add small amounts at a time, add the cheese until all of the cheese is used. Continue to blend until a smooth slightly loose puree has formed. ASSEMBLY: 20 Layer Grilled Cheese: Preheat oven to 350°F (176°C) Slice bread into 10 quarter inch slices Lay down 1 pieces of bread onto a work surface Place a sheet of cheese onto the bread. Repeat steps 2 and 3 until all slices of bread have been used. Spread butter onto the top layer of bread Heat a saute pan over medium heat. Once the pan is hot, place the buttered side of bread into the pan. While the bottom of the sandwich is browning, spread butter over the top layer. Toast the bottom side for 3- 4 minutes, then carefully flip the sandwich. Transfer pan with sandwich into the oven and bake for 6-8 minutes. Pull the pan from the oven, and carefully remove the sandwich from the pan. Slice in half diagonally and enjoy. 30 Layer Crepe Cake: Place one crepe down onto cutting board Using an offset spatula, spread Nutella evenly across the crepe. Ensuring to cover the whole crepe. Sprinkle an even layer of hazelnut praline. Repeat steps 1-3, building the layers as evenly as possible, until 10 crepe cakes have been used. Top the last crepe with a layer of Nutella, then sprinkle hazelnut praline over the Nutella. Finish with a dusting of cocoa powder. Slice cake into 8 pieces, serve and enjoy 50 Layer Potato Pave: Begin preheating a saute pan over medium high heat Once hot, go into the pan with duck fat. Place a portion of potato pave into the pan and sear on each side for 2-3 minutes, or until golden brown and delicious. Transfer seared pave to a plate, and season with flakey salt. Using a spoon, place a quenelle of creme fraiche into the center of the pave at a 45° angle. Then using the back of the spoon, light press into the quenelle to make a small divot. Using a spoon, drizzle chili oil into the divot that was created in the creme fraiche. Sprinkle chives at a 45° angle across the pave. Enjoy those magical bites of potato goodness. 100 Layer Lasagna: Preheat oven to 350°F (176°C) Begin by blanching pasta sheets for 2-3 minutes in boiling water. Reserve par cooked sheets on a parchment lined baking tray. Place another layer of parchment every time you fill the sheet. Line a deep half hotel pan with parchment paper. Using a 2 ounce ladle, pour some bolognese into the bottom of the pan, spreading evenly with the bottom of the ladle. Place 6 sheets of lasagna evenly into the pan. Using a 2 ounce ladle, pour some bolognese onto the sheets. Spread the sauce evenly using the bottom of the ladle. Using a large spoon, place dollops of bechamel over the bolognese. Using a spoon, dollop ricotta over the bolognese. Continue to build the lasagna by repeating steps 4-7 until you have run out of pasta sheets. Finish the lasagna with one more layer of bolognese. Then wrap the pan with aluminum foil. Place the pan into the oven and bake for 1 hour and 30 minutes. Remove the pan from the oven and using an equal sized pan lightly press into the top and weigh down with a couple of cans of tomatoes, or whatever may be available. Place into the refrigerator overnight. Remove from the refrigerator, and using an offset spatula release the lasagna from the sides of the pan. Flip the pan upside down onto a cutting board and tap all sides. You may need a heat sour applied to the bottom of the pan to help the lasagna release. Portion lasagna into 32 equal pieces. Heat a saute pan over medium high heat. Once the pan is hot, add vegetable oil to the pan. Lay a portion of lasagna into the pan and sear on each side for 2-3 minutes, or until it begins to brown and get crispy. While lasagna is searing, spoon romesco into the bottom of a plate and lightly spread into a circle. Place seared lasagna over romesco, then cover with grated parmesan. Finish the plate by placing basil oil around the romesco, and topping lasagna with fresh picked basil.

Turns out boneless wings were never actually even wings… INGREDIENTS: Wings: Wings: 2 ½ pounds (1.1kg), whole wings 1 batch of either sauce Salt to taste 2.5-3 quarts (2.5-3L) vegetable oil for frying Buffalo Sauce: ⅔ cup (175g) franks red hot 1 tablespoon (15g) white distilled vinegar ⅓ cup (83g) unsalted butter Salt to taste 2 cloves garlic, grated (added at the end, then strained out) Ranch: 1/2 cup (132g) creme fraiche 2/3 cup (191g) mayonnaise 1/2 cup (123g) buttermilk 1.5 tablespoons (4g) finely chopped dill 1.5 tablespoons (6g) finely chopped parsley 1/2 bunch finely sliced chives 3 cloves garlic, grated 1/4 teaspoon (1g) onion powder 1 tablespoon (14g) lemon juice Salt and pepper to taste Fried Rice Stuffed Wing: Wing: 1 pound (450g) deboned wings Salt to taste 2.5-3 quarts vegetable oil 2 cups fried rice 1 cup soy glaze Fried Rice: 2 Cloves Garlic, thinly sliced 1 Shallots, finely diced 2 Serrano Chiles, finely diced 2 Green Onions, finely sliced 1 Large Egg Salt 2 Cups (380g) Cold Cooked Rice ½ teaspoons (2g) Ground White Pepper 1 teaspoons (5g) MSG 2 teaspoons (8g) Sweet Soy Sauce 1 Tablespoons (12g) Dark Soy Sauce 2 Tablespoon (9g) vegetable oil ½ teaspoon (1g) toasted sesame oil Soy Glaze: 3 red Thai chilis, roughly chopped 5 cloves garlic, roughly chopped ¼ cup (62g) sake ¼ cup (53g) chicken stock 1 cup (184g) sugar ½ cup (120ml) fish sauce ½ cup (120ml) white distilled vinegar 2 tablespoons (30g) soy sauce 1 tablespoon (8g) cornstarch Splash of water Korean Potato Stuffed Wing: Wings: 1 pound (454g), deboned wings Salt to taste 2.5-3 quarts vegetable oil 1.5 cups (180g) cornstarch Chive Mashed Potatoes: 4 slices bacon, cut into ¼ inch lardons 1 pound (450g) Yukon gold potatoes, cut into 1 inch half moons ⅓ cup (76g) unsalted butter ½ cup (32g) provolone, grated ½ cup (45g) parmesan, grated 2 tablespoons (7g) chives, thinly sliced Splash of whole milk Salt to taste Fresh cracked black pepper Gochujang Sauce: 1 teaspoon (4g) toasted sesame oil 1.5 tablespoons (14g) vegetable oil 8 cloves garlic finely chopped 2-inch knob ginger, grated ¼ cup (90g) honey 1/2 cup (115g) dark soy sauce 3/4 cup (170g) rice vinegar 1/4 cup (56g) mirin 1/2 cup (50g) granulated white sugar 2 ½ tablespoons (32g) ketchup 2 tablespoon (56g) gochujang 1 tablespoon (15g) cornstarch 1 tablespoon (14g) water METHOD: Deboning Wings: Start by taking a whole wing and identifying the joining where the drumette meets the flat. Cut at the joint and separate the drum from the flat. Reserve the drums for a later use such as a farce to stuff wings with. Using a pair of scissors, cut the tendons that connect the meat of the wing to the bone. Continue to cut down the wing using scissors until the meat begins to loosen from the bone. At this point using your thumb and index finger, push the meat down and away from the bone until the joint at the wing tip is met. Once the joint at the wing tip is met, pull the exposed bones off of the joint. Using a toothpick, seal the open end of the wing shut and reserve for frying. Wings: Buffalo Sauce: In a small saucepan, combine Franks Red Hot and distilled white vinegar. Heat over medium heat until steamy. Whisk in cold butter until emulsified. Grate garlic into the sauce and allow to sit for one minute. Pass sauce through a fine mesh sieve and reserve for later use. Ranch: Combine all ingredients into a medium bowl. Whisk until fully combined. Assembly: Fry deboned wings at 350°F (170°C) until golden brown and reach an internal temperature of 165°F (74°C) Toss wings with buffalo sauce in a medium mixing bowl. Serve with ranch and enjoy. Fried Rice Stuffed Wing: Fried Rice: Heat vegetable oil over medium-high heat. Once starting to smoke, add in shallot and Serrano. Season with salt and stir fry for 30 seconds. Add garlic to the pan and stir fry for another 30 seconds. Follow the garlic with cooked and chilled rice. Stir fry for 1 minute to break up the rice. Add in the egg along with salt. Cook for a couple seconds then stir fry together until eggs are cooked. Mix in ground white pepper, green onion, dark soy sauce, sweet soy sauce, MSG, and sesame oil. Toss together to combine. Allow fried rice to cool for 5-10 minutes and transfer to a piping bag for later use. Soy Glaze In a medium saucepan sugar, vinegar, sake, and chicken stock and bring to a boil over medium heat. Reduce until color begins to deepen and a glaze-like consistency starts to form. Season glaze with fish sauce and soy sauce and turn off the heat. Add garlic and Thai chilis and bring back to a light simmer for 3 minutes. Make a slurry by mixing together 1 tablespoon of cornstarch and a splash of water. Combine slurry with sauce and bring to a boil. Whisk sauce to fully incorporate slurry and simmer until sauce begins to thicken, at which point cut the heat and pass sauce through a fine mesh strainer Wing: Using a piping bag filled with fried rice, stuff wings about ¾ of the way full and seal the wings shut with toothpicks. Fry deboned and stuffed wings at 350°F (170°C) until golden brown and reach an internal temperature of 165°F (74°C) Remove wings from the fryer and toss with soy glaze. Garnish with some thinly sliced green onion. Korean Potato Stuffed Wing: Loaded Mashed Potato: Begin by placing peeled potatoes into boiling water. Allow the potatoes to cook until fork tender. While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat. stirring occasionally until crisp and browned, about 5-6 minutes; drain on paper towels Finely chop bacon and reserve for later use Once the potatoes are cooked, run the potatoes through a food mill or potato ricer. Place into a medium sized pot with plenty of stirring room and set over medium heat. Season with salt Using a heat proof spatula gently stir the potatoes constantly, adding a small handful of butter, stirring allowing it to melt and emulsify into the potatoes. Once combined, add more butter, and repeat that process until all of the butter has been added. Whisk in whole milk until homogenous, and in batches fold in provolone and parmesan cheese until fully combined, smooth and develop a cheese pull Fold in chopped chives and bacon. Place potatoes into a piping bag for later use. Gochujang Sauce: In a small sauce pan lightly toast half of the cloves of garlic and grated ginger in vegetable oil until translucent. Season with a splash of sesame oil. To the pot, add sugar, honey, rice vinegar, dark soy sauce, mirin, gochujang, and ketchup. Heat over medium to a simmer. Slightly reduce for 3-5 minutes, then whisk in a cornstarch slurry and continue to heat until a glaze like consistency has been achieved. Stir in remaining garlic and allow to sit for 2-3 minutes. Pass sauce through a fine mesh sieve and receive for later use. Assembly: Using a piping bag filled with chive mashed potatoes, fill the wings about ¾ of the way and seal shut using toothpicks. Toss the stuffed wings in cornstarch until evenly coated. Shake off excess starch. Fry wings at 350°F (170°C) until golden brown and fully cooked. About 5-7 minutes. Remove wings from the fryer and toss in gochujang sauce. Garnish with toasted sesame seeds. Serve and enjoy.