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Not all curries are created equal. This homemade authentic Japanese chicken curry has my heart. Prep Time: 40 minutes Cook Time: 40 minutes Serves 4 INGREDIENTS Japanese Curry Roux 1 cup plus 2 tablespoons (242g) unsalted butter 1 cup (120g) all-purpose flour 1/2 cup (58g) Japanese curry powder (Brand Preference: S&B Curry Powder) 1/2 teaspoon (0.5g) cayenne powder 1/2 teaspoon (0.5g) cardamom powder 1 teaspoon (2g) fennel powder 1 teaspoon (2.5g) turmeric powder Japanese Curry 2 1/2 tablespoons (37g) Vegetable oil for cooking 1 large yellow onion, sliced into ⅓-inch slices Salt, to taste 5 cloves garlic, minced 1-inch knob ginger, grated 1 small Fuji apple, peeled and coarsely grated 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes 1 1/2 tablespoons (22g) honey 1 tablespoon (15g) ketchup 2 tablespoons (33g) soy sauce 5 cups (1.2Liters) chicken stock 2 large carrots, cut rangiri style (cut on a bias, turned a quarter turn and cut on bias again) 3 Yukon gold potatoes, peeled and quartered Splash shiro dashi 8-ounces (226g) curry roux 8 cups (1560g) cooked short grain rice, to serve Japanese pickled vegetables (fukujinzuke), optional INSTRUCTIONS For The Japanese Curry Roux Line an 8x8-inch baking dish with parchment paper that overhangs slightly on two sides. In a small saucepan cook the butter over over medium heat until melted. Whisk in the flour and cook, whisking constantly, for about 5 minutes or until it turns a golden brown. Whisk in the curry, cayenne, cardamom, fennel and turmeric and continue whisking for about 30 seconds, or until combined and fragrant. Pour the roux into the prepared baking dish and smooth into one even layer. Chill in the refrigerator overnight. Use the parchment overhang to remove the roux from the baking dish. Cut the roux into 1-inch squares and store in an airtight container in the refrigerator until ready to use. For the Japanese Curry Over medium high heat coat the bottom of a medium sized pot (5-6 quart) or large sauté pan with vegetable oil. Add the onion and cook, stirring often, 4-5 minutes or until softened and beginning to char in spots. Season with salt to taste. Reduce the heat to medium and add the garlic, ginger, and apple. Stir to combine. Next add in the chicken pieces, honey, ketchup and soy sauce and again stir until everything is evenly combined. Pour the chicken stock over the top and bring the mixture to a light simmer. Add in the carrots, potatoes and a splash of shiro dashi, if you’d like. Simmer the mixture over medium low heat for about 15 minutes or until the potatoes are just cooked through and the chicken has poached. Submerge a large ladle in the center of the pot until the ladle fills up with liquid. Add 2-3 squares of curry roux to the center of the ladle and whisk the roux into the liquid until combined. Once the roux is dissolved pour the ladle back into the broth and repeat this step until the curry begins to thicken and coat the back of a spoon, it should have the consistency of a thin gravy. Season with salt to taste. To serve, fill one side of a deep bowl with steamed white rice and ladle your curry into the other side. Serve with pickled vegetables if you’d like. Re-imagination - Secreto Katsu Curry Eggs Benedict Prep Time: 30 minutes Cook Time: 30 minutes Makes 1 serving Hollandaise yields 3 cups INGREDIENTS Katsu and Poached Eggs 1 pound (453g) pork secreto Salt and pepper, to taste 1 cup (60g) all-purpose flour 4 large eggs, divided 1 tablespoon (15g) water 1 cup (60g) panko bread crumbs 4-6 cups (946-1419ml) vegetable oil, for frying Water, to poach eggs Splash distilled white vinegar Japanese Curry Hollandaise 2 cups (473g) curry sauce, liquid only (from Traditional Japanese Chicken Curry Recipe) 3/4 cup (170g) unsalted butter, room temperature Salt, to taste Assembly 1 ¾-inch thick slice of ciabatta bread or similar crusty bread 2 tablespoons (30g) unsalted butter Spicy chile crisp, to taste Shichimi togarashi, to garnish Green onion, thinly sliced INSTRUCTIONS For The Katsu and Poached Eggs Fill a large Dutch oven or pot halfway with vegetable oil and heat over high until it reaches 350℉ / 170℃. Season pork generously on both sides with salt and pepper. Set up a breading station with three separate medium sized bowls. To the first bowl add the flour, to the second whisk together 1 egg and water until homogenous, and add panko to the third bowl. Coat the pork evenly in the flour, shaking off any excess. Next coat in the egg mixture. Finally generously coat the pork in the breadcrumbs, pressing the panko into the pork to adhere as much as possible. Fry the pork cutlet in the hot oil for about 5 minutes or until deeply golden brown all over and crispy. Remove to a paper towel lined tray when finished and immediately season with salt to taste. In a medium pot filled halfway with water, add a splash of vinegar and season to taste with salt. Bring the water to a boil over medium high heat. Once the water is boiling, reduce heat to medium. Crack an egg into a small bowl. Use a spoon to create a whirlpool in the water, stirring in one direction and increasing speed gradually. Quickly, but gently, pour your egg into the center of the whirlpool and lightly poach for 4 minutes or until the whites are set but the egg yolk is still runny. Remove the poached egg with a slotted spoon to a paper towel lined plate and repeat with the remaining two eggs. For The Japanese Curry Hollandaise Rewarm the curry until it is hot, if needed, before adding into a blender. Again, make sure there are no vegetables or meat in the liquid before adding to the blender. Blend on high while adding butter, 2 tablespoons at a time, until all the butter is evenly incorporated and emulsified. If you’d like, add to a squeeze bottle for plating. To Assemble In a small pan over medium heat melt the butter. Toast the bread until golden brown and crispy on both sides. Remove bread to a cutting board. Spread chili crisp on top of the toasted bread to taste. Top with katsu secreto, poached eggs, Japanese curry hollandaise, a sprinkle of shichimi togarashi, and thinly sliced green onions.

I’m tired of eating bite-sized sandwiches at parties, and they definitely don't have homemade mortadella. Prep Time: 3 hours 30 minutes Cook Time: 4 hours 15 minutes Serves 15-20 INGREDIENTS Homemade Mortadella *this recipe is only given in grams to give best results* 850g boneless pork Boston butt, trimmed and cut into small cubes 450g pork back fat, divided 27g Kosher salt 2.5g insta cure #1 4 cups (946ml) water 250g crushed ice, divided (Preferred Brand: Sonic) 3g coriander powder 7 cloves garlic, grated 5g smoked paprika 5g fennel powder ¼ teaspoon (0.25g) sodium erythorbate 5g Tellicherry peppercorns, lightly crushed 60g raw pistachios 85mm collagen casing, soaked in cold water for 2-3 minutes before using Focaccia *this recipe is only given in grams to give best results* 2272g 95℉ / 35℃ water 16g instant yeast 64g fine sea salt 3200g Tipo “00” flour (Brand Preference: Anna) Bench flour Extra virgin olive oil, for drizzling Flakey salt to taste Za’atar seasoning, to taste Guanciale Remoulade 6-ounces (170g) whole guanciale, finely cubed 2 large egg yolks 1 tablespoon (16g) Dijon mustard 1 tablespoon (10g) lemon juice (about 2 lemon), plus more to taste 2 tablespoons (40g) water Salt and pepper, to taste 1 cup (240ml) vegetable oil 1 small shallot, very finely chopped 1 tablespoon thinly sliced chives 1 cornichon, finely chopped 2 teaspoons capers, very finely chopped Pistachio Pesto 1 cup (100g) raw pistachios 8 cloves garlic 1/3 cup (30g) pecorino cheese 1/2 cup fresh basil leaves 1 cup (240ml) extra virgin olive oil Flakey sea salt, to taste Assembly 3 sheets focaccia Guanciale remoulade Homemade mortadella, thinly sliced 8-10 balls burrata Pistachio pesto 2 pounds Genoa salami, thinly sliced 1 pound Provolone, sliced 1 head iceberg lettuce, thinly sliced Zest of 1 lemon INSTRUCTIONS For The Homemade Mortadella To a large bowl add the cubes of pork butt. Divide the pork fat in half, 225g per half. Cut one half into rough cubes and add to the bowl with the pork butt. Grind your pork butt and fat mixture on a rough grind. Place in the freezer for 30 minutes and grind one more time through a fine grinding plate (around 3mm). To your grind mix, add in kosher salt and insta cure #1. Mix thoroughly by hand, cover with plastic wrap and refrigerate overnight. Cut the remaining half of pork fat into very small ½-inch cubes. Place the fat in a mesh strainer and pour 1 quart of boiling water over it, for about 20 seconds. Allow to cool to room temperature and set to the side. Preheat a sous vide bath to 140℉ / 60℃. Place the ground meat in a food processor, you may need to do this in batches, and process for about 1 minute. Add half your ice during that process to keep the meat chilled; the meat must stay under 51℉ / 11℃ so the emulsion doesn’t break. Process another 3 minutes or until the meat becomes an homogenous paste. Add the remaining half of ice as well as the coriander powder, minced garlic, smoked paprika, fennel powder, and sodium erythorbate. Blend another 1-2 minutes until homogenous. Remove the mixture to a large bowl set over an ice bath, again it is important the mixture never goes above 51℉ / 11℃. Fold in the blanched pork fat, peppercorns and pistachios. Add the mixture to a sausage stuffer. Place the soaked casing onto the sausage stuffer and fill the casing with the mortadella farce. Roll the end of the casing to force the mixture together into a thick, tight tube. Tie the open end tightly with kitchen twine to secure it shut. Wrap the mortadella in plastic wrap to ensure no water will get inside. Place the mortadella in the preheated sous vide bath and cook for 3 hours and 15 minutes. Make sure the mortadella is completely submerged for even cooking, placing a small weight on top of it, if needed, to hold it down in the water. After cooking the mortadella, remove it to an ice bath to cool completely. Chill in the fridge overnight. When ready to serve, remove the casing and slice thinly on a deli slicer or with a knife. For The Focaccia In a very large bowl whisk the yeast into the warm water until dissolved. Whisk in the sea salt until combined. Alternatively you can divide the ingredients into thirds and make this in three smaller bowls. Add the flour and mix by hand until it forms a shaggy dough. Using a scooping shape in your hand, scoop the dough up and then slap right back down into the bowl over and over, until your dough begins to smooth out, about 3-4 minutes. This is my preferred method of kneading this style of dough. Lightly flour a clean work surface and turn the dough out. Pick the dough up, slap it down and quickly fold it over itself. Repeat this process for 2-3 minutes, or until the dough becomes less and less sticky and becomes very smooth. Divide the dough into 3 equal portions. Spray 3 bowls with cooking spray and add a dough to each bowl. Cover each tightly with plastic wrap and refrigerate overnight. Grease 3 sheet pans, generously with olive oil. You almost want a little bit of a pool of oil in there, somewhere around a ¼ cup-⅓ cup of oil per pan. Scrape your dough into the baking pan and stretch it out as much as possible towards the edges. Cover with plastic wrap and proof at room temperature for 3 hours. Once there is only 1 hour left in your proof time, preheat your oven to it’s maximum temperature, ideally about 500℉ / 260℃. After proofing, generously drizzle olive oil on top of your dough and a little in your hands. Rub your hands together and dimple your dough all over the surface. Sprinkle flakey salt and optionally za’atar on top of your focaccia dough. Pop two doughs into the oven for 20-30 minutes or until puffed, gorgeous golden brown on the outside, and just baked through. Remove and cool in the baking pan for 5 minutes, then immediately transfer to a wire rack to cool completely so the bottom stays crispy. Drizzle the top with more olive oil if you would like. Repeat cooking the remaining focaccia. For The Guanciale Remoulade Heat a 10-inch pan over medium low and add the guanciale. Cook the guanciale, stirring constantly, until the majority of the fat has rendered, and it is browned and crispy, about 10 minutes. Strain the fat into a small bowl, separating the cubes. Refrigerate the fat for another use, it’s delicious. Drain the guanciale cubes on a paper towel. Finely chop the guanciale as much as you can. In a quart sized container that fits an immersion blender, add the egg yolks, mustard, lemon juice, water, salt, and pepper. Carefully pour the oil on top. Slowly lower the immersion blender into the mixture and while touching the base of the container, blend while slowly raising the blender up until the mayonnaise is completely emulsified and creamy. Pour your mayonnaise into a medium sized bowl. Stir in the finely chopped guanciale, shallot, chives, cornichons and capers. Season with salt and lemon juice to taste. Keep in an airtight container in the fridge until ready to use. For The Pistachio Pesto In a food processor blend the pistachios, garlic, cheese and basil until very fine. Add half the olive oil, scrape down the sides of the food processor and blend again until a touch finer. Blend in the rest of your olive oil until all the ingredients are evenly combined. Add to a bowl and season to taste with salt as needed. Keep in an airtight container in the fridge until ready to use. Allow to come up to room temperature before using. To Assemble Remove the top third of two pieces of focaccia so that they are perfectly flat. Keep the trimmings for snacks. To the first piece of focaccia add a quarter of the remoulade to the cut side and spread evenly. Top the remoulade with half of the sliced mortadella. Tear half of the burrata into small pieces and evenly distribute over the mortadella. Top the burrata with some of the pistachio pesto. Top the burrata with half of the salami slices followed by half of the provolone. In a small bowl toss together the iceberg lettuce and the lemon zest. Add half of the lettuce over top of the provolone. Lay the second piece of trimmed focaccia on a cutting board. Top the cut side with another quarter of the remoulade and spread evenly. Turn that cut side down on top of the sandwich and spread another quarter of the remoulade on the other side of the focaccia. Repeat the same layers of the sandwich as before, using up the remaining ingredients. With the last piece of focaccia trim the bottom third to make it perfectly flat. Spread the remaining quarter of remoulade over the cut side and then place on top of the sandwich. Use skewers to help hold the sandwich together when you cut it into any size you would like.

A tale of two legendary breakfasts. Prep Time: 20 minutes Cook Time: 40 minutes Serves 4 INGREDIENTS Bacon/Sausage 1 pound thick cut bacon 1 pack breakfast sausage links Hash Browns 2 large russet potatoes Salt and pepper, to taste 1/2 teaspoon onion powder 2 tablespoons (23g) reserved bacon fat or vegetable oil 1 1/2 tablespoons (21g) unsalted butter Pancakes 2 cups (300g) all-purpose flour 1 tablespoon (17g) baking powder 2 tablespoons (24g) sugar 1/2 teaspoon (4g) fine sea salt 1 1/2 cups (354ml) buttermilk 2 large eggs 2 tablespoons (24g) vegetable oil, plus extra for greasing pan Fried Eggs 3 tablespoons (36g) vegetable or olive oil 4 large eggs Salt, to taste Assembly Cooked bacon and breakfast sausage Cooked hash brown, cut in half or into quarters 4 fried eggs 4 slices toast 4 pancakes Unsalted butter, to serve Maple syrup, to serve INSTRUCTIONS For The Bacon and Breakfast Sausage Place 4-5 strips of bacon in a medium to large, cold pan. Place over medium heat, and as the pan gets hotter and the bacon begins to cook, flip the bacon every minute or so until it has reached the desired crispiness. Drain on a paper towel. Save the bacon fat in a bowl, it will be used in the hashbrown recipe but in general always save your bacon fat and store in your refrigerator. If you throw it away, it’s like throwing away free flavor. Repeat this process with the sausage, placing sausages in a cold pan, and lifting the temperature to medium heat until warmed through and browned. If your sausage is raw, then sear them on high heat and pour in a splash of water to lightly boil the sausages to a perfect internal temperature. Drain on a paper towel. For The Hash Browns Peel and grate two russet potatoes with a box grater and lay the grated potatoes on a clean kitchen towel. Season generously with salt to taste and toss the potatoes with your hands to evenly coat. Bundle all the potatoes in the towel, hold over a bowl or sink, and squeeze the potatoes to drain as much liquid as possible. Put the dry potatoes into a bowl and add the onion powder. Toss until evenly distributed. Heat a 10-12 inch cast-iron skillet over medium heat and add the reserved bacon fat and butter to the skillet. Once the bacon fat and butter is hot and bubbling, place your potatoes into the skillet and press down into one even layer to fill the whole pan; for a thicker hash brown use a 10-inch skillet and for a thinner hash brown use a 12-inch. Cook undisturbed for about 5-7 minutes, or until the underside reaches a nice crisp golden brown, use an offset spatula to release the bottom of the hash brown from the pan, flip on its other side, and cook for another 4-6 minutes undisturbed, until golden and crispy on the second side and cooked through. Remove your hash brown from the pan and season lightly with salt while still hot. Serve immediately. For The Pancakes In a medium-sized bowl, whisk together the all-purpose flour, baking powder, sugar, and sea salt. Add the buttermilk and eggs to the bowl of dry ingredients and whisk together until combined. Once combined, whisk in the vegetable oil. Place a medium non-stick skillet over medium heat. Lightly coat with oil. Once the pan is hot, place a small ladle-full of pancake batter into the pan and spread it out with the ladle. Cook for 2-3 minutes, or until bubbles form on the top of the pancake. Flip, and cook for another 2-3 minutes, or until golden brown on the bottom and cooked throughout. Repeat with the remaining pancake batter, adding more oil to the pan as needed. For The Fried Eggs Add oil to a medium sized non-stick pan. Heat over medium until very hot. Crack your eggs, 2-3 at a time, into the hot oil. Season with salt to taste. Cook the eggs until the white just begins to set, about 1 minute. Begin basting the egg with the oil until the white puffs and becomes completely set and the yolk is still runny. Remove to a paper towel lined plate and repeat with remaining eggs, adding more oil as needed. To Assemble To each plate add bacon, sausage, hashbrowns, eggs and toast. Plate the pancakes separately and top with butter and maple syrup. Filipino Breakfast *For best results start the marinating the Tocino 1-3 days prior to serving* Prep Time: 1 hour 15 minutes Marinade: 1-3 days Cook Time: 45 minutes Serves 4 INGREDIENTS Tocino (Bacon) 2 1/2 pounds (1.1kg) pork Boston butt with ¼-½-inch fat cap, thinly sliced 1/2 cup (80g) light brown sugar 1/4 cup (40g) sugar 4 1/2 tablespoons (65g) pineapple juice 1 tablespoon (11g) Kosher salt, plus more to taste 3 cloves garlic, minced 2 tablespoons (32g) rice vinegar 2 tablespoon (32g) soy sauce 3 cloves garlic, grated 2 drops red food coloring (optional) Longganisa (Sausage) 2 3/4 pounds (1.2kg) ground pork, 60% lean is ideal To grind your own use a a ratio of 2 pounds pork shoulder to ¾ pound pork back fat 5 teaspoons (11g) Kosher salt 2 teaspoons (5g) smoked paprika 1 teaspoon (3g) finely ground black pepper 3 tablespoons (48g) soy sauce (Brand Preference: Silver Swan) 2 tablespoons (28g) white distilled vinegar 1/2 cup (94g) dark brown sugar 12 cloves garlic, grated Hog casings or parchment paper Sinangag (Fried Rice) 4 ½ tablespoons (54g) vegetable oil 15 cloves garlic, peeled and minced 4 cups (560g) cooked white rice, refrigerated overnight Salt, to taste MSG (optional) Assembly Tocino Longganisa 4 Fried eggs (see recipe from the American breakfast) Sinangag Reserved fried garlic Thinly sliced green onion (optional) INSTRUCTIONS For The Tocino In a bowl, whisk together brown sugar, granulated sugar, pineapple juice, Kosher salt, garlic, rice vinegar, soy sauce, and salt to taste. Optionally, add red food coloring. Whisk together until combined. Add the sliced pork to the marinade, toss to evenly coat, and let marinate, covered, in the refrigerator for a minimum of 24 hours but up to 3 days. 3 days is the traditional amount of time to marinade. In a cold skillet, place 2-3 pieces of marinated pork. Raise the temperature to medium heat, and cook, flipping often, until the pork is cooked through and you’ve got some light char on it. Drain on a paper towel and repeat with the rest. For The Longganisa To a large bowl add ground pork, Kosher salt, paprika, black pepper, soy sauce, vinegar, brown sugar, and garlic. Mix together thoroughly so everything is evenly distributed. Using a sausage stuffer, add on hog casings and stuff with the pork farce. Alternatively you can shape the sausages with parchment paper. Add about ½ cup of the pork to the shorter end of a piece of parchment. Spread it out so the ground pork is in about ½-inch thick log. Tightly roll up the parchment with the ground meat inside to from a sausage shape. Repeat this process with the remaining meat and chill all paper-wrapped sausages in the freezer for 15-20 minutes. Remove from the freezer and cut each paper-wrapped sausage into three even portions. Remove sausages from the parchment paper and place them in a cold pan. Turn the heat to medium. Cook turning often until cooked through, evenly browned and lightly charred in spots. For The Sinangag (Fried Rice) Add the vegetable oil to a large wok along with three quarters of the garlic. Begin heating the wok over medium low heat. As it comes up to heat, constantly stir the garlic until it is a light golden brown, 2-4 minutes. Immediately, strain the garlic through a fine-mesh strainer making sure to capture the garlic oil in a container. Drain the fried garlic on a paper towel. Add reserved garlic oil back into the wok and heat over high heat. Add the rice into the wok and season with salt to taste. Optionally, you could add MSG to taste as well. Stir fry the rice constantly until heated through and a little crispy on the bottom. Add in most of the fried garlic, reserving a small amount for garnish, and toss to evenly combine. Again taste for salt and adjust seasoning as needed. Remove from heat and stir in the remaining raw garlic until evenly combined. Keep warm until ready to serve. To Assemble Add the tocino and longganisa to a plate. Add 1 or 2 fried eggs followed by a generous portion of the fried rice. Garnish the top of the rice with the leftover fried garlic and thinly sliced green onion if you’d like. Repeat making more portions with the remaining ingredients.

This is arguably one of the world's first fast food chicken sandwiches…now let’s lay it to rest. Prep and Rise Time: 2 hours plus overnight Cook Time: 1 hour Serves: 10 This is arguably one of the world’s first fast food chicken sandwiches… now let’s lay it to rest. INGREDIENTS Buns ½ cup (120ml) water ½ cup (120ml) whole milk 2 ½ teaspoons (11g) instant yeast 3 ½ cups (525g) bread flour ½ teaspoon (3g) amylase enzyme 1 1/2 teaspoons (9g) fine sea salt ⅓ cup (70g) granulated sugar ¼ teaspoon (0.5g) diastatic malt powder 2 large eggs, divided 1 large egg yolk ⅓ cup (75g) unsalted butter softened, plus more for brushing Cook spray 1 tablespoon water Chicken Patty 2 pounds (900g) boneless, skinless chicken breast, cut into small pieces 3/4 pound (340g) pork fat back, cut into small pieces 2 tablespoons (22g) Kosher salt, plus more to taste 3/4 teaspoon (4g) MSG 1 1/2 teaspoons (8g) granulated sugar 1 teaspoon (0.5g) sage powder 1 teaspoon (2g) ground white pepper 1 teaspoon (4g) garlic powder 1 teaspoon (2g) celery powder ½ teaspoon (0.5g) onion powder Cooking spray 2 quarts (1.9L) vegetable oil 2 cups (130g) panko 1 cup (150g) all-purpose flour 2 large eggs Dressed Shredduce 1/2 head iceberg lettuce, thinly sliced 1 tablespoon (3g) thinly sliced chives 1 tablespoon (3g) finely chopped dill Zest of 1 lemon Mayonnaise 2 egg yolks 1 1/2 tablespoons (28g) Dijon mustard 2 cloves garlic, grated 3 tablespoons (11g) finely grated Pecorino Romano 2 tablespoon (24g) water 1 tablespoon (14g) lemon juice Salt and pepper, to taste 1 cup (240ml) vegetable oil Assembly Unsalted butter Burger buns Mayonnaise Cooked Chicken Patties Dressed Shredduce INSTRUCTIONS For The Buns Pour the water and whole milk into a microwavable container and microwave on high until the liquid is 95°F. Stir in the instant yeast until it dissolves. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the bread flour, amylase enzyme, fine sea salt, sugar, and diastatic malt powder. Turn the stand mixer to medium low and slowly pour in the yeast mixture. Once fully incorporated add in 1 egg and the egg yolk. Mix the dry and wet ingredients together until a shaggy dough forms. Next, add in the softened butter and continue mixing until the dough is smooth and homogenous. Remove the dough to a clean work surface and knead by hand until completely smooth, about 3-5 minutes. Place the dough in a bowl covered with plastic wrap and let rise in the refrigerator overnight. Punch the dough down and cut into 10 evenly sized pieces, weighing approximately 80-90g each. Roll each piece of dough into a nice, round, ball. Preheat the oven to 375°F. Line two sheet pans with parchment paper. Add a maximum of 6 dough balls, evenly spaced, to the prepared pans. Spray lightly with cooking spray, cover with plastic wrap and proof at room temperature for 55 minutes or until plumped. In a small bowl, whisk together the remaining egg and water until combined. Lightly brush each bun with the egg wash before baking for 17 minutes or until deeply golden brown on the top and bottom. Remove the buns from the oven, brush with melted butter and then transfer to a wire rack to cool completely. For The Chicken Patty Grind the chicken and pork fat back in a meat grinder or a food processor until finely ground. A meat grinder is ideal for the best texture, but you can use your food processor if needed. To the chicken farce, add Kosher salt, MSG, sugar, sage powder, ground white pepper, garlic powder, celery powder, and onion powder. Mix together with your hands, ideally wearing gloves, until the ingredients are emulsified and in a smooth paste. Line two sheet pans with parchment and grease with cooking spray. Divide the meat into ten 4-ounce balls. Flatten each ball into a patty just slightly larger than the width of the buns and place on the prepared sheet pan. Freeze for at least 30 minutes. Fill a large (5-6 quart) Dutch oven halfway with vegetable oil and heat to 350°F. Add panko bread crumbs to a food processor. Grind until the crumbs are about 50% finer than they come packaged. Pour the fine crumbs into a bowl. In another bowl, add two eggs, whisked together until homogenous. In a third bowl, add the all-purpose flour. Remove the chicken patties from the freezer. This is optional, but for a perfectly round patty, use a circle cutter the size of the bun to cut the chicken patty. Working quickly, coat the patty in the flour, tapping off any excess, followed by dipping in the egg and then coating completely in the breadcrumbs. Add 2-3 patties to the fry oil and fry for 3-4 minutes, or until the bubbling subsides and the chicken patties are deeply golden brown. Drain on a wire rack, and salt to taste before assembly. For The Dressed Shredduce In a large bowl, toss together all the ingredients and keep chilled until assembly. For The Mayonnaise In a quart sized container that fits an immersion blender, add the egg yolks, mustard, garlic, cheese, water, and lemon juice. Sprinkle with salt to taste. Very gently pour the oil over top of these ingredients. Gently lower in the blender and blend until combined, slowly lifting the blender higher to fully emulsify the ingredients together. The mayonnaise will be thick, smooth and glossy. Season with salt and pepper to taste. Refrigerate until ready to assemble. To Assemble Cut each of the buns in half. Melt 1-2 tablespoons butter in a large skillet over medium heat and place the buns cut side down. Toast until golden brown. Repeat toasting the remaining buns, adding more butter as needed. Spread a generous schmear of mayo over the top and bottom of the toasted buns. Top the bottom bun with a fried chicken patty, and top the patty with shredduce. Finally, victoriously crown the McChicken with the top bun. Repeat building McChickens with the remaining ingredients and enjoy! Big McChicken Prep Time: 20 minutes (plus time needed to make McChicken patties and mayonnaise above) Cook Time: 30 minutes Serves: 2 INGREDIENTS Fried Onions 1 yellow onion, thinly sliced 2 cups (473ml) buttermilk 2 1/2 cups (375g) all-purpose flour Fry oil (from chicken patty recipe above) Salt to taste Assembly Mayonnaise (see recipe above) 2-3 tablespoons sriracha, to taste 4 slices thick cut bacon 2 buns (see recipe above), toasted 2 slices Swiss cheese 2 McChicken patties (see recipe above) 2 slices American cheese Fried onions INSTRUCTIONS For the Fried Onions Use the same oil as the you did to fry the chicken patties to fry the onions, making sure it is again at 350℉ / 177℃. Combine the onions and buttermilk in a medium bowl, making sure the onions are completely submerged. In a separate bowl, add the flour. Toss the buttermilk soaked onions in the flour, making sure they are evenly coated. Place on a sheet pan and repeat with the remaining onions. Gently drop the onions in the hot oil and fry for 2 minutes, or until golden brown and crispy. Drain on a paper towel lined tray and season with salt to taste. To Assemble To the McChicken mayonnaise recipe, stir in sriracha to taste. Set aside. Place bacon in a medium to large, cold pan. Place over medium heat, and as the pan gets hotter and the bacon begins to cook, flip the bacon every minute or so until it has reached the desired crispiness. Drain on a paper towel. Spread a generous schmear of sriracha mayo on the bottom bun. Top that with a slice of Swiss cheese and use a torch or a broiler to melt the cheese. Add a chicken patty on top and cover with a slice of American cheese. Again use a blow torch or broiler to melt the cheese. Add on two slices of bacon and a generous portion of fried onions. Schmear the top bun with more sriracha mayo and crown the Big McChicken with the top bun. Repeat building the second Big McChicken with the remaining ingredients.

Definitely cheaper and healthier than a Chipotle bowl. Prep Time: 45 minutes Cook Time: 1 hour 15 minutes Serves: 6 Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 488 calories 36g protein 60g carbs 18g fat INGREDIENTS Pickled Red Onion 1/2 red onion, thinly sliced 1 cup (240ml) water 1 cup (240ml) white distilled vinegar 1 tablespoon (10g) Kosher salt Rice 3 cups (600g) long grain white rice 3 cups (709ml) water 2 1/2 tablespoons (6g) finely chopped cilantro 2 tablespoons (28g) unsalted butter, (optional and not included in nutritional values) Juice and zest of 1 lime Salt, to taste Chicken 1 7-ounce can chipotle peppers in adobo 2 1/2 teaspoons (8g) Kosher salt 4 cloves garlic, grated 6 boneless, skinless chicken thighs (about 1 ½ pounds or 680g) Vegetable oil or cooking spray, for greasing Black Beans 3 tablespoons (35g) vegetable oil, or use cooking spray for a lower calorie count 1 white onion, diced 1 serrano pepper, thinly sliced 1 Roma tomato, roughly chopped Salt, to taste 1 15-ounce can black beans, drained 1 cup (240ml) chicken stock 4 cloves garlic, finely chopped Corn Relish 4 corn on the cob, husks and silks removed 2 jalapeño peppers 1/2 red onion, finely diced 2 1/2 tablespoons (6g) finely chopped cilantro Salt and pepper, to taste 1-2 tablespoons (10-20g) white distilled vinegar Spicy Garlic Mayo (optional, not included in nutritional values) 1 cup (200g) mayonnaise 1/2 teaspoon (2g) onion powder 8 cloves garlic, grated 3 1/2 tablespoons (42g) hot sauce (whatever is your favorite) Salt, to taste Assembly Cooked white rice Diced chicken Corn relish Spicy mayo, (optional and not included in nutritional values) Black beans Pickled red onions 1 1/2 cups (165g) freshly grated Monterey jack cheese, (optional and not included in nutritional values) Fresh cilantro, to garnish INSTRUCTIONS For the Pickled Red Onion Add sliced onion to a 1-quart heatproof jar or container. In a medium saucepan over medium high heat combine water, vinegar, and salt. When the mixture begins to boil, remove from heat and pour over the red onions to cover. Let the mixture come to room temperature, uncovered. Once cooled, cover with a tight fitting lid and refrigerate. The pickled onions can be stored in the fridge for a few months. For the Rice Rinse your rice thoroughly under cold water, until the water runs clear. Strain the rice dry and place in your rice cooker. Cover with 3 cups of water, close the lid and cook as directed by the manufacturer. To follow the nutritional values listed above serve the rice cooked as is up to this point. For added flavor, stir in the cilantro, butter, lime zest and juice until evenly combined. Season with salt to taste and keep warm until ready to serve. For the Chicken Strain the liquid from the chipotle in adobo can into a bowl. Roughly chop the peppers and add those back into the liquid along with the salt and garlic. Stir to combine. To a large bowl add the chicken thighs and pour the chipotle in adobo marinade over the chicken, stirring to evenly coat all the chicken. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, but up to overnight. Heat a cast iron pan, grill pan or grill over medium high heat. Evenly coat the pan with vegetable oil or cooking spray. Once the pan is nearly smoking, add your chicken, in batches, to avoid overcrowding. Sear for 2-3 minutes per side, or until deeply golden brown and beginning to char in spots. Continue to cook, turning often until the chicken is cooked through and has an internal temperature of 165℉ / 74℃. If the chicken is getting too charred before it is cooked in the center, transfer to a foil lined baking sheet, and place in a 375℉ / 190℃ oven to finish cooking through. Let rest at room temperature for about 5 minutes before dicing and serving. For The Black Beans In a medium saucepan over medium heat, add vegetable oil or enough cooking spray to coat the bottom of the pan. Once hot add the onion, serrano, and tomato. Season to taste with salt and sauté until the vegetables begin to soften, about 2-3 minutes. Stir in the black beans, stock, and more salt to taste. Bring to a boil over medium high, reduce the heat to low and simmer until the vegetables are softened and the stock is reduced by about a quarter. Remove from heat and stir in the garlic. Keep warm until ready to serve. For The Corn Relish Place the corn cobs directly over an open flame on the stovetop or on a hot grill to char on all sides, turning every 1-2 minutes. Remove to a plate to cool slightly. Add the jalapeños to the open flame or grill and char every part of the pepper, so you no longer see any green. Remove to a cutting board to allow to cool slightly. Remove the corn kernels from the cob and place in a large bowl. Use a paper towel to rub off the charred skin from the jalapeño. Remove the seeds, if you’d like a more mild relish, and then finely dice. Add the jalapeño to the corn kernels along with the red onion and cilantro and toss to combine. Season the relish with salt and pepper to taste. Stir in 1 tablespoon of vinegar, again taste and adjust the seasoning with more vinegar, salt and pepper as needed. Set aside until ready to use. For The Spicy Mayo This mayo is optional to make and not included in the nutritional values but is delicious! Add all the ingredients to a bowl and whisk to combine. Season with salt to taste. Refrigerate until ready to use. For a nice presentation, put the mayo in a squeeze bottle before serving. To Assemble Divide the rice between six bowls, about 1 cup of rice per bowl. Top each bowl with 1 diced chicken thigh, corn relish topped with spicy mayo, if using, black beans, pickled red onions, ¼ cup shredded cheese, if using, and cilantro for garnish. Enjoy!

Meal prep will never be the same. Prep and Cook Time For All Meals: 1 hour Makes 7 of each meal listed below (1 serving per day for 1 week) Protein Meal Prep INGREDIENTS 5 pounds (2.2 kg) chicken breast or pork tenderloin Salt, pepper or other seasoning of choice, to taste Herbs or aromatics of choice, (optional) Cooking spray INSTRUCTIONS Preheat a large pot or sous vide bath fitted with a sous vide machine to 150℉ / 65℃. Season your chosen protein with salt, pepper and any favorite spice blends. Add the protein to a vacuum seal bag with any herbs or aromatics, if using, and seal. Sous vide for about 50-55 minutes or until cooked through. Remove from the bag. You can slice and serve the protein as is, but for added flavor and texture, heat a large skillet over medium-high, spray with cooking spray and sear your protein until browned, about 1-2 minutes per side. Let rest for 8 minutes before slicing and serving. Breakfast Sando Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 769 calories 63g protein 38g carbs 40g fat INGREDIENTS Sando 7 large eggs 2 pounds (900g) 95% lean ground turkey 1 tablespoon (1g) finely chopped sage 1/2 teaspoon (1g) onion powder 2 teaspoons (8g) garlic powder 2 teaspoons (12g) fine sea salt 1/2 teaspoon (0.5g) cayenne powder 1/2 teaspoon (0.5g) black pepper 14 slices whole wheat bread, toasted Assembly 7 breakfast sandos 1 cup (115g) blackberries 1 cup (115g) raspberries 3 ½ cups (840g) Greek yogurt Ground cinnamon, to garnish INSTRUCTIONS For the Sando Bring a pot of water to a gentle boil over medium-high heat. Have an ice bath ready on the side. Gently lay the eggs into the water and simmer for 6 ½ minutes. Immediately pull them out into the ice bath and let cool for about 5 minutes. Peel the eggs while they are submerged in water. The egg yolks will be jammy and slightly runny in texture. In a medium bowl, evenly combine the turkey, sage, spices, salt and pepper. Shape into 4-ounce balls, 7-8 total, and place on a sheet pan. Set a medium sized sauté pan over medium heat, and grease lightly with cooking spray. Once hot, place one ball in the middle of the pan and flatten into a ¼-inch thick patty. Season with salt and pepper to taste and sear for 2 minutes or until golden brown on the first side. Flip, season on the second side and cook 1-2 more minutes or until golden brown and cooked through. Repeat until all the turkey is cooked. On a slice of toasted bread, add a turkey patty followed by 1 soft boiled egg, cut in half with the yolk side facing down towards the turkey. Season to taste with salt and pepper. Add another slice of bread on top, wrap it in plastic, and cut it in half. To Assemble In your meal prep container, add one turkey sandwich to the first compartment. To the second compartment add about ¼ cup mix of berries. In the third compartment add about ½ cup yogurt with a pinch of ground cinnamon. Repeat with the remaining 6 meal prep containers and store in the refrigerator until ready to serve. Green Goddess Salad Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 477 calories 47g protein 18g carbs 25g fat INGREDIENTS Green Goddess Dressing 1/4 cup (41g) toasted almonds 5 tablespoons (27g) nutritional yeast, (optional) 5 cloves garlic, peeled 1 cup (20g) fresh basil 1 cup (30g) fresh baby spinach 1 poblano pepper, seeded and stemmed or charred, peeled and seeded for extra flavor 3 1/2 tablespoons (35g) olive oil Juice of 1 lemon Salt and pepper, to taste Assembly 1 head iceberg lettuce, roughly chopped Green goddess dressing, to taste 1 cup grape tomatoes, cut in half 7 portions thinly sliced sous vide protein INSTRUCTIONS For The Green Goddess In a blender, add almonds, nutritional yeast, garlic, basil, spinach, and poblano. Blend on high speed until smooth, adding a splash of water, as needed, so the sauce blends evenly. Slowly stream in the olive oil until combined and then remove from the blender to a bowl. Season to taste with salt, pepper and a splash of lemon juice. Refrigerate until ready to serve. Assembly Toss the iceberg lettuce with your desired amount of green goddess dressing. Add some dressed greens to one compartment of a meal prep container. Add sliced protein over top of the salad. Add tomatoes to a second compartment in the meal prep container. Repeat with the remaining 6 meal prep containers. Refrigerate until ready to serve. Fajita Bowl Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 609 calories 40g protein 70g carbs 95g fat INGREDIENTS Fajita Bowl 2 red bell peppers, seeded and cut into matchsticks 1 green bell pepper, seeded and cut into matchsticks 1 sweet onion, thinly sliced Cooking spray Salt and pepper, to taste Sauce ¼ cup (15g) parsley leaves, finely chopped 4 cloves garlic, grated 1 tablespoon (11g) water 1 tablespoon (16g) soy sauce 2 tablespoons (20g) olive oil 2 tablespoons (22g) lemon juice Salt, to taste Rice 2 1/2 cups (460g) medium-grain white rice 2 1/2 cups (591ml) water Assembly Fajita style veggies ½ cup cooked rice per meal 7 portions sliced sous vide protein Sauce INSTRUCTIONS For The Chicken Fajita Heat a large sauté pan over medium-high heat. Grease the pan with cooking spray. Once hot, add the peppers and onions and season to taste with salt. Cook for 3-5 minutes, tossing often, or until lightly charred and cooked through but veggies still have a slight crunch. For The Sauce Add all the ingredients to a small mixing bowl and stir to combine. Season to taste with salt and stir until dissolved and well combined. Refrigerate until ready to use For the Rice Rinse the rice until the water runs clear. Strain the rice dry and then add to a rice cooker along with the water. Cook according to the manufacturer’s directions. To Assemble In a meal prep container, add the fajita veggies to one compartment. Add about ½ cup of rice to a second compartment. Thinly slice the sous vide protein and add to the third compartment. Spoon sauce over the top of the protein. Repeat with the remaining 6 meal prep containers and refrigerate until ready to serve. Teriyaki Salmon Meal Skewers Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 454 calories 33g protein 42g carbs 17g fat INGREDIENTS Teriyaki Salmon Skewers 1 1/2 tablespoons (20g) distilled white vinegar 1/4 cup (60ml) water 1/4 cup (60ml) soy sauce 1/2 teaspoon (6g) toasted sesame oil 3 tablespoons (46g) honey 1-inch knob ginger, grated 2 1/2 teaspoons (8g) cornstarch 3 cloves garlic, minced 2 pounds (900g) skinless salmon filet, cut into 1-inch cubes 1 crown broccoli, cut into florets 3 green onions, cut into 1 ¼-inch segments Cooking spray Cabbage Slaw 1/2 head green cabbage, thinly sliced 2 green onions, thinly sliced Salt, to taste Lemon juice, to taste Rice 2 1/2 cups (460g) medium-grain white rice 2 1/2 cups (591ml) water Assembly 7 grilled teriyaki salmon skewers Cabbage slaw ½ cup cooked rice per meal INSTRUCTIONS For The Salmon Skewers Preheat the grill with one hot side, leaving the second side off. In a saucepan over medium heat, add vinegar, water, soy sauce, sesame oil, honey, ginger, and cornstarch, whisking constantly until smooth and thickened, about 2 minutes. Cut off the heat and stir in the garlic. Prepare 7 metal skewers by dividing each item evenly and then adding to a skewer by alternating between broccoli, salmon, and green onion. Season to taste with salt. Grease the grill generously with cooking spray. Place skewers on the hot side of the grill, and cook for 2 minutes per side or until lightly charred and golden brown in spots, basting with the teriyaki sauce throughout grilling. The salmon is done when it reaches an internal temperature of 125℉ / 52℃ and the sauce becomes sticky, tacky and lightly charred. If the salmon is taking on too much color before it is cooked through, move to the cool side and cover the grill until salmon cooks through. For The Cabbage Slaw Add all the ingredients to a medium-sized mixing bowl and toss until well combined. For the Rice Rinse the rice until the water runs clear. Strain the rice dry and then add to a rice cooker along with the water. Cook according to the manufacturer’s directions. To Assemble In your meal prep container, add your salmon and grilled veggies to the first compartment, about ½ cup of rice to a second compartment, and the slaw to the third compartment.Repeat with the remaining 6 meal prep containers and store in the refrigerator until ready to serve.

From their pan pizza to their “classic” pepperoni, we’re going to cause a real domino effect. Prep and Rise Time: 6 hours 45 minutes plus overnight Cook Time: 30-45 minutes (depending on cooking method) Makes 3 10-12-inch pizzas INGREDIENTS Dough 3 3/4 cups (570g) Tipo “OO” flour 1/4 teaspoon (1g) diastatic malt powder, (optional) 1 1/2 tablespoons (19g) sugar 2 teaspoons (5g) fine sea salt 1 1/2 cups (354ml) 95℉ / 35℃ water 2 1/4 teaspoons (8g) instant yeast Cooking spray Bench flour 1/4 cup (44g) fine semolina for dusting Pizza Sauce 2 tablespoons (22g) extra virgin olive oil 2 cloves garlic, thinly sliced 3/4 teaspoon (3g) red pepper flakes 28 oz (800g) can crushed San Marzano tomatoes Generous pinch of granulated sugar Salt and pepper, to taste 1 teaspoon (1g) dried thyme 1 teaspoon (0.5g) dried oregano 2-3 ounces pepperoni, (optional) 2 tablespoons (28g) unsalted butter Garlic Butter Crust Brush 1/4 cup salted (56g) salted butter 1/2 teaspoon (2g) garlic powder 1/4 teaspoon (1g) onion powder ¼ teaspoon (1g) MSG, (optional) 3 cloves garlic, grated Pinch of flakey salt Toppings 2 cups (240g) low-moisture mozzarella, freshly grated on coarse side 2 cups (210g) Monterey jack cheese, freshly grated on coarse side 1/2 cup (35g) finely grated Parmigiano Reggiano 1/2 pound (227g) pepperoni, ¼-inch slices 2 tablespoons (22g) extra virgin olive oil, to brush on crust pre baking 1 pineapple, cut into ½-inch pieces (optional for the haters) Pan Method (makes 1 pan pizza) 3 tablespoons (33g) extra virgin olive oil, plus more for drizzling 1 ball (325g) pizza dough ⅓ of the tomato sauce ⅓ of the cheese mixture Freshly ground black pepper, to taste Thinly sliced chives, to garnish (optional) Freshly grated Parmigiano Reggiano, to garnish (optional) Spicy honey, to garnish (optional) INSTRUCTIONS For The Dough In a large bowl mix together the flour, malt powder, sugar, and salt. In a separate container whisk together the warm water and yeast until dissolved. Add yeast mixture to the dry ingredients and mix by hand until a rough dough forms. Knead by hand for 5 minutes or until smooth. Form into a ball. Place in a greased bowl, cover with plastic wrap, and place in the fridge to rise overnight. If you are in a rush you can rise the dough at room temperature for 2 hours but for best results do the overnight method. Remove the plastic wrap and punch down your dough. Divide into 3 even pieces (325g each), roll them into tight balls. Grease a sheet pan with cooking spray, lightly dust with flour and then lightly dust with the semolina. Place the dough on the prepared sheet pan, cover with plastic wrap and proof at room temperature for 2-3 hours. For The Pizza Sauce In a medium saucepan over medium heat, add the olive oil. Once the oil is hot add the garlic and cook for 1 minute or until lightly toasted. Stir in the red pepper flakes, and toast for 30 seconds or until fragrant. Add the tomatoes, sugar, salt and pepper to taste, thyme and oregano. If you have the pepperoni, stir it into the sauce for added flavor, but this step is optional. Bring to a simmer over medium heat and cook for 8 minutes or until the sauce reduces and thickens. Pour the sauce into a bowl and season with salt to taste. Stir in the butter until melted and emulsified. Set aside. For The Garlic Butter Crust Brush In a small saucepan over medium heat melt together the butter, garlic powder, onion powder, and MSG. Once fully melted, cut off the heat and stir in the garlic and salt. Set aside someplace warm to stay melted but do not heat further or the garlic will become bitter. For The Toppings In a medium bowl, mix together the cheeses until well combined. Set aside. To Assemble and Cook The Pizza Option 1: Heat a pizza oven to 700-750℉ / 371-399℃. Option 2: Place a pizza stone in the oven and preheat to the max temperature for one hour before cooking the pizza. Grab a piece of your dough, place it on a lightly floured work surface, and with your knuckles, begin to punch down a thin layer in the center working your way out to create a thicker crust around the outer edge. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching it to a 10-12-inch circle without tearing the dough. Place a couple of spoons of your sauce to the center of the dough. Spread it towards the edges by making little circles with the bottom of your spoon until it is evenly spread out. Generously sprinkle some of your cheese mixture on top and brush the edges with extra virgin olive oil. Add on your pepperoni. If baking in a pizza oven, slide the pizza in and bake for 25 - 30 seconds, or until puffed and golden brown on the first side. Rotate the pizza 180°, and cook for another 25 - 30 seconds or until golden brown all over, beginning to char on the crust, the cheese is melted and the pepperoni is sizzling. If baking in a home oven, place on the pizza stone and bake for 6-8 minutes or until the dough is puffed, golden brown on the edges and bottom, the cheese is melted and the pepperoni is sizzling. Pull your pizza out and immediately brush the crust with the garlic butter. Top with pineapple pieces, if you’d like. Cut and enjoy! For The Pan Method Add the olive oil to a 10-inch cast iron skillet, making sure to coat the sides and bottom with the oil. Grab a piece of dough and shape it into a light ball. Place it in the center of the greased skillet. Press and stretch the dough as close to the edges as possible without tearing. Wrap it with plastic wrap and let rest for 10 minutes. Repeat stretching the dough again until it reaches the edges. Finally, cover the dough with greased plastic wrap and let it be proof for 2-3 hours at room temperature. Preheat oven to a maximum temperature of about 500℉ / 260℃. Gently punch down the center, and add some sauce and cheese, leaving at least a ½-inch ring around the outside for the crust. Drizzle the top with olive oil, sprinkle with pepper and bake for 15-20 minutes or until the cheese is melted, the crust is deeply golden brown and crispy on the edges and bottom. Remove from the oven and brush the crust with garlic butter. Optionally garnish with thinly sliced chives, freshly grated Parmigiano Reggiano, and a drizzle of spicy honey. Cut into slices and serve immediately.

All the best holiday recipes you need in one video. Prep and Fridge Rest Time: 14 hours Cook Time: 48 hours and 30 minutes Serves: 8-10 INGREDIENTS Short Rib 5-6 pound bone-in short rib plate Salt and pepper, to taste Spicy mustard Vegetable oil, for searing (optional) Miso Port Duxelles 6 ounces (168g) brown button mushrooms, roughly chopped 2 ounces (56g) shiitake mushrooms, roughly chopped 2 tablespoons (28g) unsalted butter 1 shallot, finely chopped Salt, to taste 1 sprig rosemary 1/4 cup (59ml) dry sherry wine 1 tablespoon (18g) white miso paste 1 ounce (28g) finely grated black truffle 2 cloves garlic, finely chopped Crepes 3 large eggs 2 tablespoons (28g) unsalted butter, melted 1 ½ cups (354ml) whole milk 1 teaspoon (6g) fine sea salt 1 cup (150g) all-purpose flour Cooking spray Assembly 5 crepes 20 slices prosciutto Miso port duxelles 2 large egg yolks 1 1/2 teaspoons water 2-3 boxes defrosted puff pastry (Brand Preference: Dufour) OR 2-3x my homemade puff pastry Bench flour 5 crepe wrapped short ribs Flakey sea salt, to taste INSTRUCTIONS For The Short Rib Set a large pot of water or sous vide bath fitted with a sous vide machine to 69℉ / 20℃. Pat dry the ribs with a paper towel. Season generously with salt and pepper and vacuum-seal. Submerge the short rib, using a weight if necessary, and sous vide for 48 hours. Remove the vacuum bags from the water, keeping the meat sealed, and place on a sheet pan. Place another sheet pan on top, weigh it down with about 15-20 pounds of pressure, and refrigerate overnight. Remove the ribs from the vacuum bag, and split them in half between the bones. Next, remove the ribs from the bone, cutting as close as possible to the bone. Then cut those pieces into 2 1/2-inch wide by 5-6-inch long logs. Optionally, sear these pieces, on all sides, in a large sauté pan over medium-high heat until caramelized all over. Brush the ribs on all sides with a light coating of mustard and season to taste with salt. Let rest while making the duxelle. For The Miso Port Duxelles Place the button and shiitake mushrooms in a food processor and pulse until finely chopped but not a paste. In a medium saucepan over medium heat add the butter and melt. Once the butter is hot, add in the shallot and cook for about 3 minutes, or until softened. Mix in the mushrooms, season with salt and add in the rosemary. Cook for 5-6 minutes, or until the mushrooms cook down and any liquid released is evaporated. Deglaze the pan with sherry wine and cook until all the liquid is gone, stirring occasionally. Remove the pan from heat and discard the rosemary sprigs. Stir in the miso paste, truffle and garlic until combined and set aside to cool slightly. For The Crepes In a medium mixing bowl, whisk together the eggs, melted butter, milk, and salt until homogenous. Whisk in the flour until a smooth batter forms. Heat a 12-inch nonstick skillet over medium heat and spray with cooking spray. Once hot, add about ⅓ cup of batter, swirling the batter around the pan to evenly coat the bottom in an even layer. Cook for 30 - 45 seconds, or until lightly browned and cooked through. Flip and cook for another 25 - 30 seconds or until beginning to brown on the second side. Remove to a plate and repeat until you use all the batter or have at least 5 crepes. Set aside to cool slightly. To Assemble Preheat oven to 475℉ / 246℃. Place 2 sheets of plastic wrap on a work surface, slightly overlapping each other. Place 1 crepe on top of the plastic wrap and top with 3-5 slices of shingled prosciutto. Add a quarter of the duxelle mixture to the top of the prosciutto and spread, from edge to edge, in one even layer. Place a short rib at the bottom of the crepe, tightly roll the crepe around the meat, using the plastic wrap to help guide the rolling. Tuck in the sides of the crepe and tightly seal it together with the plastic wrap. Wrap tightly and refrigerate while you assemble the remaining crepes. In a small bowl whisk together the egg yolks and water until homogenous. Set egg wash aside. Lightly dust a clean work surface with bench flour. Roll one sheet of puff pastry into a rectangle, about 10 x 14-inches and ¼-inch thick. Remove the plastic wrap from one of the short ribs wrapped in crepe and place it at the bottom of the puff pastry. Trim the dough into a rectangle so that when you roll the puff pastry the two end edges will just meet to cover the short rib log. Set aside excess pastry dough. Brush the edge of the puff pastry with egg wash and roll it up to completely cover the log. Trim the sides of the dough so there is just about 1-inch of excess dough on either side, and pinch it together to seal tight. Wrap in plastic to close the edges completely and place in the fridge for at least 20 minutes. Repeat with the rest of the ribs and puff pastry dough. Remove the plastic wrap from each wellington and place on a parchment lined sheet pan. Brush each with egg wash all over. If you have any excess dough you can use that to add a decorative finish to the wellingtons or alternatively use a sharp knife to create a pattern on top of the puff pastry or just leave them as is. Sprinkle flakey sea salt over the tops of each and bake for 20-25 minutes or until the pastry is golden brown and cooked through. Remove from the oven and let it rest for 5 minutes before slicing and serving. Nam Prik Pao Smoked Prime Rib Prep Time: 15 minutes Cook Time: 4 hours 30 minutes Serves: 6-8 INGREDIENTS 1/2 cup (80g) beef tallow, softened 1/4 cup (50g) Dijon mustard 5 cloves garlic, finely chopped 2 teaspoons (4g) freshly cracked black pepper 1 tablespoon (5g) finely chopped rosemary 1 1/2 tablespoons (15g) Kosher salt 3 tablespoons (38g) nam prik pao 1 tablespoon (19g) dark soy 6-8 pounds (2.72-3.62kg) boneless prime rib roast INSTRUCTIONS Preheat a smoker, or oven if you don’t have a smoker, to 225℉ / 107℃. In a medium-sized bowl, whisk together the tallow, mustard, garlic, black pepper, rosemary, salt, nam prik pao and soy sauce until evenly combined. Pat dry the prime rib with paper towels and rub the mixture all over. Place in the smoker, or on a sheet pan in the oven, for 4 hours or until the internal temperature reaches 128℉ / 53℃. Remove and let rest for 15 minutes. Increase the oven temperature to the highest temperature, about 500℉ / 260℃. Roast for 10 minutes or until browned all over. Remove from the oven and let rest again for 25-30 minutes before slicing and serving. Patatas Bravas *For best results start cooking the potatoes the day before serving* Prep and Cooling Time: 20 minutes plus overnight Cook Time: 1 hour 15 minutes Serves: 6-8 INGREDIENTS Patatas Bravas 3-4 pounds (1.3-1.8kg) russet potatoes 12 cups (2.8L) vegetable oil, for frying Salt, to taste Bravas sauce Mayonnaise Micro greens or parsley leaves, to garnish Bravas Sauce Vegetable oil, to coat pan 1 small sweet onion, diced 4 cloves garlic, roughly chopped 1 ½ teaspoons (7g) granulated sugar 1 14-ounce can (400g) crushed tomatoes ⅓ cup (78ml) water 1 tablespoon (7g) sweet paprika 3 tablespoons (45ml) extra virgin olive oil Salt, to taste INSTRUCTIONS For the Patatas Bravas Preheat the oven to 450℉ / 232℃. Wrap each potato in foil, place on a sheet pan and bake for 1 hour, or until softened and easily pricked with a fork. Let cool to room temperature and then refrigerate the potatoes overnight. Heat a 6-quart stock pot with the vegetable oil to 350℉ / 177℃. Cut the chilled potatoes into bite-size cubes. Fry the potatoes, in batches, until golden brown and crispy, about 2-3 minutes per batch. Drain on a paper towel, and season immediately with salt. Place potatoes on a serving platter and generously top with dollops of bravas sauce, followed by dollops of mayo. Garnish with microgreens or parsley leaves and serve immediately. For the Bravas Sauce In a medium saucepan over medium heat, add enough vegetable oil to coat the bottom of the pan. Once hot, add the onion and garlic and sauté for 5 minutes or until softened. Stir in the sugar, crushed tomatoes, water, and paprika. Bring to a boil over medium high heat, reduce the heat to low and simmer until reduced and thickened. Add the sauce to a blender, and blend on high until as smooth as possible. Slowly stream in the olive oil while constantly blending. Once emulsified, place in a bowl and season to taste with salt. Keep warm until ready to serve. Elote Prep Time: 15 minutes Cook Time: 3 minutes Serves: 6-8 INGREDIENTS 1 cup (220g) Kewpie mayo ½ teaspoon (0.5g) ancho powder ½ teaspoon (0.5g) chipotle powder Pinch MSG Salt, to taste 1 tablespoon (14g) lemon juice 4-6 corn on the cob, split in half 1 cup (130g) freshly grated cotija cheese Togarashi, to garnish Hot sauce, to garnish Cilantro leaves, to garnish INSTRUCTIONS In a small mixing bowl, mix together the mayo, ancho and chipotle powder, MSG, lemon juice and salt to taste until evenly combined. Refrigerate until ready to use. Bring a large pot of water to a boil. Add the corn and boil for about 3 minutes or until the corn turns a bright yellow and the kernels are tender. Alternatively, you can grill the corn over medium heat until charred all over and the kernels are tender. Brush each piece of corn generously with your spicy mayo and coat them with cotija cheese. Sprinkle over top togarashi and add to a serving plate. Drizzle the tops with hot sauce and garnish with cilantro leaves. Spicy Garlic Cucumber Salad Prep Time: 30 minutes Cook Time: 0 minutes Serves: 6-8 INGREDIENTS 6 Persian cucumbers 1 tablespoon (13g) granulated sugar 1 tablespoon (11g) Kosher salt 2 tablespoons (30g) soy sauce 1 ½ tablespoons (18g) rice vinegar ½ teaspoon (3g) yuzu juice 2 ½ tablespoons chili oil, including any solids if your chili oil has them Pinch MSG Chiffonade daikon or thinly sliced green onions, for garnish 1 tablespoon (9g) toasted white sesame seeds, for garnish INSTRUCTIONS Place two chopsticks parallel to each other on a cutting board just wide enough for a cucumber to fit in between. Cut the cucumber in ¼-inch intervals at a 45° angle, or on a bias. Flip over to the other side, and this time cut straight down in ¼-inch intervals. Repeat with the remaining cucumbers. The cucumber will hold together but pull apart into slices like an accordion. In a small bowl, mix together the sugar and salt until combined. Season the cucumbers with the sugar salt mixture and let them cure for 5 minutes. After 5 minutes, carefully drain any water that was released into the bowl. In a separate bowl, mix together the soy sauce, rice vinegar, yuzu, chili oil, and MSG. Add the sauce to your cucumbers and toss until well-coated. Place in a serving bowl, top with daikon or thinly sliced green onions, and sprinkle sesame seeds over top. Spinach Artichoke Dip Prep Time: 20 minutes Cook Time: 25 minutes Serves: 6 INGREDIENTS 2 tablespoons (14g) unsalted butter 4 cloves garlic, finely chopped 4 cups (110g) spinach leaves ½ cup (110g) cream cheese, softened ½ cup (100g) crème fraîche ¼ cup (21g) freshly grated Parmigiano Reggiano Salt and pepper, to taste 1 cup (150g) roughly chopped, cooked artichoke hearts Cooking spray ⅓ cup (35g) grated low-moisture mozzarella cheese ⅓ cup (33g) Monterey jack cheese Chips, to serve (optional) INSTRUCTIONS Preheat oven to 375℉ / 190℃. In a medium sauté pan set over medium heat, melt the butter. Once melted, add garlic and sauté until fragrant. Add spinach and cook, stirring often, until wilted. Remove from the pan and drain through a fine mesh strainer, pushing on the spinach to remove as much excess liquid as possible. Remove from the strainer and finely chop the spinach. In a medium bowl, whisk together the cream cheese and crème fraîche until combined. Add the parmesan and salt and pepper to taste. Fold in the artichoke hearts and chopped spinach until combined. Grease a 3-quart baking dish with cooking spray and spread the mixture evenly in the dish. In a separate bowl, mix together the mozzarella and Monterey jack cheese. Sprinkle the cheese on top of the dip. Bake for 20 minutes or until the dip is bubbling, the cheese is melted and the top is golden brown. Serve as a side dish or with chips. Sichuan Honey Garlic Rolls Prep and Rise Time: 2 hours 20 minutes Cook Time: 25 minutes Serves: 6-8 INGREDIENTS Rolls 4 cups (600g) all-purpose flour 1/3 cup (75g) granulated sugar 2 teaspoons (12g) fine sea salt 1 cup (225ml) water ¼ cup (60ml) whole milk 2 1/2 teaspoon (10g) instant yeast 2 large eggs, divided ½ cup (112g) unsalted butter, softened Cooking spray Flakey sea salt Sichuan Honey Garlic Butter ⅓ cup (75g) salted butter ½ teaspoon (0.5 g) ground Sichuan peppercorns 1 teaspoon (3g) gochugaru 3 tablespoons (64g) honey INSTRUCTIONS For The Rolls In a stand mixer bowl, whisk together the flour, sugar, and salt. In a microwave safe container whisk together the water and milk. Heat the liquids in the microwave to 95℉ / 35℃. Remove from the microwave and whisk in the instant yeast followed by 1 egg until the mixture is homogeneous. Fit the mixer with the dough hook attachment and begin mixing on medium-low. Add your yeast mixture, and mix until a rough dough forms. Add in a splash of water if the dough looks too dry. Once the dough comes together, mix for an additional 3 minutes. With the mixer running, add the softened butter, about 3 tablespoons at a time. Mix until all the butter is incorporated and the dough is very smooth. Roll the dough on a clean work surface into a ball, place in a bowl, cover with plastic wrap and let rise at room temperature for 1 hour. Generously grease the bottom and sides of a 12-inch cast iron skillet. Punch down your dough and divide it into 69 gram pieces, about 15 pieces total. Roll each piece into a ball and place them evenly in the greased skillet. Cover with greased plastic wrap and proof at room temperature for 1 hour. Preheat oven to 350℉ / 177℃. In a small bowl whisk together the remaining egg with 1 teaspoon of water until homogenous. Brush the tops of the rolls with the egg wash. Bake for 20-25 minutes or until golden brown and the rolls reach 195℉ / 90℃ internal temperature. Make the Sichuan honey butter while the buns bake. Remove from the oven and immediately brush them with the Sichuan honey butter and sprinkle with flakey sea salt. For The Sichuan Honey Garlic Butter In a small saucepan over medium heat add all ingredients and cook until the butter is melted. Stir to evenly combine. Keep warm while the rolls bake so the butter stays melted. Spicy Yuzu Apple Jam Prep Time: 30 minutes Cook Time: 25 minutes Serves: 6-8 INGREDIENTS 4 pounds (1.8kg) Fuji apples, peeled and cut into ½-inch chunks 2 cups (420g) granulated sugar 3 Thai chilies, finely chopped ½ cup (120ml) water 3 tablespoons (35g) yuzu juice INSTRUCTIONS Place apples in a large saucepan and stir in the sugar until combined. Let macerate for 10 minutes. Stir in the chilies, water and yuzu juice and place the saucepan over medium high heat. Bring the mixture to a boil. Once at a boil, reduce to a simmer and cook, stirring often, until the apples are translucent and glossy and the liquid has thickened into a syrup. Cool completely and serve in a bowl. Snickerdoodles *For best results start making the cookies the day before baking* Prep Time: 45 minutes Cook Time: 10 minutes Makes 12 cookies INGREDIENTS Cinnamon Sugar ¼ cup (55g) granulated sugar 1 tablespoon (10g) ground cinnamon Snickerdoodles 1 cup (227g) unsalted butter, softened 1 ½ cups (315g) granulated sugar 2 large eggs 1 large egg yolk 2 ½ teaspoons (12g) vanilla extract 2 1/2 cups (375g) all-purpose flour 1 1/4 teaspoons (6g) fine sea salt 1 1/2 teaspoons (2g) cream of tartar ½ teaspoon (0.5g) baking soda Cinnamon sugar Cooking spray INSTRUCTIONS For The Cinnamon Sugar In a small bowl, mix the ingredients until well combined. Set aside. For The Snickerdoodles Preheat the oven to 350℉ / 177℃ and line a sheet pan with parchment paper. In a medium bowl, add butter and sugar and cream on high speed with a hand blender or in a stand mixer until the mixture is light and fluffy. Beat in the eggs and egg yolk until combined and then add in the vanilla extract. In a separate bowl, whisk together the flour, sea salt, cream tartar, and baking soda. Add the dry ingredients to the wet and fold together until evenly combined. Cover with plastic wrap and chill for 20 minutes, or up to overnight. Form the dough into 1-ounce balls and roll in the cinnamon sugar to coat completely. Place the dough on the prepared sheet pan so that they are about 2 ½-inches apart in 3 rows. Lightly grease the bottom of a glass with cooking spray and lightly press down on the balls to flatten slightly. Bake for 9-10 minutes or until just barely golden and set on the tray. Let cool slightly on the sheet pan and then transfer to a wire rack to cool completely. Store leftovers in an airtight container on the counter for up to 1 week. Chocolate Chip Cookies (From My Book) *For best results start the cookies the day before baking* Prep and Rest Time: 30 minutes plus overnight Cook Time: 24 minutes Makes 16-18 cookies INGREDIENTS ¾ cup (160g) light brown sugar ¾ cup (150g) granulated sugar 1 ½ teaspoons (9g) fine sea salt ¾ cup (168g) unsalted butter, melted 1 large egg yolk 1 large egg 2 teaspoons (8g) vanilla extract ½ teaspoon (2g) baking soda 1 ¼ cup plus 1 tablespoon (197g) all-purpose flour 8-ounces (225g) roughly chopped dark chocolate, about 60-70% cacao INSTRUCTIONS In a medium bowl, whisk together both sugars and salt until combined. While whisking constantly, slowly add in the melted butter, egg, egg yolk, vanilla and baking soda and continue to whisk until a smooth and homogenous batter forms. Whisk in the flour until evenly incorporated, switching to a rubber spatula if needed to evenly combine. Fold in the chocolate and cover the bowl with plastic wrap. Refrigerate the dough overnight. Preheat the oven to 350°F (180°C). Line 2 sheet pans with parchment paper. If the dough was in the refrigerator overnight, it may need to soften at room temperature for 5 to 10 minutes so it's relatively pliable but still very chilled. Using a small ice cream scoop, portion the dough into 2-ounce balls. Space the cookie dough out evenly on the prepared sheet pans, about 2 ½-inches apart. Repeat on the other sheet pan with the remaining dough. Bake 1 sheet at a time for 10-12 minutes or until the edges of the cookie are light golden brown and the center is still soft and slightly underbaked. Remove from the pan and cool completely on a wire rack. Enjoy! Store leftovers in an airtight container on the counter for up to 1 week.

A gourmet breakfast sandwich meal for the price of a fast food breakfast. Prep and Rise Time: 3 hours Cook Time: 45 minutes Serves: 6 INGREDIENTS English Muffins 1/2 cup (120ml) water 3/4 cup (180ml) whole milk 2 teaspoons (8g) instant yeast 1 1/2 tablespoons (18g) granulated sugar 2 tablespoons (24g) vegetable oil 2 1/2 cups (450g) all-purpose flour 2 teaspoons (7g) fine sea salt Cooking spray Bench flour Fine cornmeal, for dusting Breakfast Tots 3 russet potatoes, peeled 1 teaspoon (4g) garlic powder, (optional) 1 1/2 teaspoons (6g) fine sea salt, plus more to taste 1 1/2 tablespoons (19g) all-purpose flour Frying oil Sauce ½ cup (110g) mayonnaise 1 tablespoon (18g) Dijon mustard 2 cloves garlic, grated Salt and black pepper, to taste Assembly 1 can SPAM, cut into ½-inch slices, lengthwise Cooking spray 6 homemade English muffins, cut in half Unsalted butter, for toasting 12 large eggs Salt, to taste 6 slices American cheese Garlic mayo sauce INSTRUCTIONS For The English Muffins Combine water and milk in a microwave safe container and heat to 95℉ / 35℃. Whisk in the yeast and sugar until dissolved. Stir in the vegetable oil and set aside. In a bowl of a stand mixer fitted with the dough hook, add the flour and salt. Mix over medium-low to combine and then slowly add your yeast mixture. Continue to mix for 3-5 minutes or until smooth. Remove the bowl from the stand mixer and mix the dough by hand for 2-3 minutes by picking it up and slapping it back down into the bowl in a scooping motion. Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise for 1 hour or until doubled in size. Lightly flour a clean work surface with flour. Lightly dust a sheet pan with fine cornmeal. Set next to your work station. Punch down your dough, place it on the floured surface, and roll it into a ¾-inch thick oval. Using a 3-inch biscuit cutter, cut as many circles as possible and place them on the prepared sheet pan with at least ½-inch of space between them. Lightly roll the excess dough back together and repeat this process until you have used up all the dough. Cover with greased plastic wrap and proof for 30 minutes at room temperature. Heat a 12-inch cast iron skillet over medium-low heat for 2 minutes. Sprinkle a light coating of cornmeal on the pan and add 3 muffins at a time, leaving a ½-inch of space between each muffin. Cover with a lid and cook for 4 minutes, or until the bottom has become a deep golden brown and is crispy. Flip the muffins over, cover with a lid and cook for 4 more minutes or until browned and crispy on the second side. Remove from the pan, cool completely, and repeat with the remaining dough. For The Breakfast Tots Place potatoes in a pot, cover with cold water, and season generously with salt. Bring to a boil over medium-high and cook for 15 minutes or until fork tender, but still holding their shape. Remove the potatoes and let them cool slightly until you can handle them. Grate on the coarse side of a cheese grater and place in a large bowl. Sprinkle garlic powder, salt, and flour over the grated potatoes and toss to evenly coat. Form into 1 ½-inch wide by ½-inch thick round patties and place on a sheet pan. Freeze the patties for at least 20 minutes or up to overnight . Fill up a heavy bottom pot just over halfway with at least 2-inches of vegetable oil. Heat to 350℉ / 177℃. In batches, fry your tots for 3 - 4 minutes or until golden brown and crispy all over. Remove to a wire rack over a sheet pan and season immediately with salt. For The Sauce Whisk together all the ingredients in a small bowl until combined. Refrigerate until ready to use. To Assemble Heat a large sauté pan over medium heat and lightly grease with cooking spray. Once hot, add SPAM slices, in an even layer, and sear for 2 minutes, or until browned on the first side. Flip and sear the other side for another 1-2 minutes. Remove to a paper towel lined plate and repeat with the remaining slices of SPAM. In a nonstick pan over medium-low, add enough butter to coat the pan when melted. Toast the English muffins, on the cut side, until golden brown and crisp. Alternatively you can toast the English muffins in a toaster. Using the same nonstick pan over medium-low heat, grease the same 3-inch cutter you used to form the English muffins. Grease the cutter generously and place in the center of the pan. Once hot, crack in 2 eggs and season with salt. Add a splash of water to the pan and cover it with a lid or foil. Steam the eggs for 3-5 minutes or until the whites are cooked and the yolk is slightly runny. Repeat with the remaining eggs and keep warm until ready to serve. Spread the garlic mayo on both cut sides of an English muffin. Top the bottom with a piece of seared SPAM, followed by 2 eggs, and 1 slice of American cheese. Use a torch or broiler to melt the cheese and then top the sandwich with the English muffin. Enjoy with a side of your tots, served with extra garlic mayo sauce, and your 412 lemonade over ice. 4-1-2 Ade Prep Time: 20 minutes Cook Time: 5 minutes Serves: 4 INGREDIENTS ½ cup (100g) granulated sugar 4 cups (1L) water 4 lemons 1 orange 2 limes Ice, to serve INSTRUCTIONS In a saucepan, add sugar and a quarter of your total water, about 1 cup. Place over medium heat and stir in the zest of one lemon, orange and lime. Heat until the sugar is dissolved, cut the heat, and steep for 5 minutes. To a large mixing bowl, add the rest of the water. Strain the simple syrup through a fine mesh strainer into the mixing bowl and stir to combine. Squeeze the juice from the lemons, orange and limes through the fine mesh strainer into the bowl and again stir to evenly combine. Serve the 4-1-2 Ade over ice.

Birria, gumbo, butter chicken, but make the ramen version of it. Call it Ramen, but uncommon. Yes we have traditional ramen recipes, so don't be mad at me for this. Prep Time: 40 minutes Cook Time: 3 hours 30 minutes Serves: 4 INGREDIENTS Broth 1 pound (450g) boneless chuck roast 3 large bone-in short ribs 1 pound (450g) oxtail Vegetable oil, for searing Salt and pepper, to taste 1 cinnamon stick 4 bay leaves 1 tablespoon (12g) black peppercorns 1 tablespoon (6g) coriander seeds 1/2 cup (11g) bonito flakes 2 tablespoons (40g) tomato paste 4 green onion, cut into 1-inch segments 6 whole garlic cloves 1-inch knob ginger, thinly sliced 12 cups (2.8L) beef stock 5 guajillo chilies 5 ancho chilies 2 chile de árbol ¾ cup (181g) white miso paste Birria Quesadilla (optional) Birria broth Vegetable oil, as needed 4 corn tortillas 1 cup (118g) Oaxaca cheese Ramen Shirodashi, to taste Soy sauce, to taste 1 pound (454g) straight ramen noodles, cooked according to package instructions Toasted sesame oil, to taste Shredded beef 1/2 sweet onion, thinly sliced and rinsed under cold water 4 soft-boiled eggs, cut in half (boiled for 6 minutes, place in ice bath and then peeled) Cilantro leaves, to garnish 2 limes, cut into wedges Quesadilla (optional) INSTRUCTIONS For The Broth Heat a 7-8 quart pot over medium-high heat. Add enough oil to coat the bottom of the pan. While the oil heats, season the meat generously on all sides with salt and pepper. In batches, sear the meat on all sides until deeply golden brown all over, about 2-3 minutes per side. Remove the seared meat to a sheet pan and continue searing all the meat. When finished, remove the pan from heat to cool slightly. In a 4 x 4-inch piece of cheesecloth add the cinnamon, bay leaves, peppercorn, coriander, and bonito flakes. Wrap the cheesecloth around the ingredients and secure tightly with kitchen twine. To the same pot, over medium heat, add enough oil to coat the bottom of the pan. Add the tomato paste and cook for 1 minute or until lightly toasted. Add the green onion, garlic, ginger, sachet, and seared beef. Pour the stock over the top and stir to evenly combine. Bring the stock to a boil over medium-high and then immediately reduce to a simmer. Stir in the chilies, cover with a lid or a parchment round (cartouche) and simmer for 3 hours. After 3 hours, remove all of the beef to a bowl and let cool. Remove the chilies to a blender and add 2 cups (480ml) broth and the miso. Blend until smooth. Strain the remaining broth and place back in a large saucepan, discarding the solids that are strained out. Stir the blended chile mixture into the broth and season with salt to taste. Keep warm. Shred the beef and its fat as finely as possible and discard the bones. Season the meat with salt to taste and keep warm. For The Birria Quesadilla Preheat a medium nonstick skillet over medium heat. Lightly coat with oil. Dip a corn tortilla in the birria broth and lay it down in the hot pan. Top one half of the tortilla with cheese and cook for 15-20 seconds, or until the bottom of the tortilla browns and the cheese just begins to melt. Fold the tortilla in half, flip and cook on the second side until the cheese melts completely. Repeat with remaining tortillas and keep warm until ready to serve. For The Ramen To each serving bowl add a splash of shirodashi and soy sauce. Ladle in the broth, filling the bowl about half way. Add a quarter of the cooked ramen to the broth and drizzle over toasted sesame oil to taste. Add a generous portion of shredded beef, followed by some sweet onion, half an egg, cilantro leaves, lime wedge and quesadilla. Repeat building more bowls with the remaining ingredients. Enjoy! Butter Chicken Tsukemen Prep Time: 45 minutes Cook Time: 30 minutes Serves: 4 INGREDIENTS MSG Garlic Butter Fat Bomb 1 cup (225g) salted butter, softened 1 teaspoon (6g) MSG 2 teaspoons (6g) smoked paprika 2 cloves garlic, grated Grilled Chicken 5 boneless, skinless chicken thighs 1/2 cup (110g) plain low-fat yogurt 1-inch knob ginger, grated 1 teaspoon (3g) turmeric powder 1 teaspoon (2g) garam masala 2 teaspoons (8g) Kashmiri chili powder 1 teaspoon (5g) fine sea salt 1/2 teaspoon (1g) ground cumin Cooking spray Butter Chicken Tsukemen 3 tablespoons (42g) vegetable oil 1 yellow onion, roughly chopped 5 cloves garlic, thinly sliced 1-inch knob ginger, thinly sliced Salt, to taste 2 teaspoons (5g) garam masala 1/2 teaspoon (1g) ground coriander 2 teaspoons (6g) ground cumin 1 teaspoon (4g) Kashmiri chili powder 1 tablespoon (14g) granulated sugar 1 14-ounce can (400g) crushed tomatoes 1/4 cup (60ml) chicken stock 1/4 cup (60ml) shirodashi, plus more to taste 1/2 teaspoon (0.5g) fenugreek leaves ⅓ cup (80ml) water 1 cup (240ml) heavy cream Assembly Butter chicken tsukemen MSG garlic butter fat bomb, thinly sliced 1 pound (454g) straight ramen noodles, cooked according to package instructions Grilled chicken, sliced 4 soft-boiled eggs, cut in half (boiled for 6 minutes, place in ice bath and then peeled) Cilantro leaves, to garnish INSTRUCTIONS For The MSG Garlic Butter Fat Bomb In a medium bowl whisk together all the ingredients until evenly combined. Place a piece of plastic wrap on a flat surface and add the butter to the center. Fold the plastic wrap over the butter and roll it against the flat surface, pinching in the sides to form a tight log. Refrigerate until ready to use. For The Grilled Chicken In a medium bowl add all the ingredients and mix by hand until evenly combined and the chicken is completely coated. Let marinate while you make the broth. When ready to cook, grease a grill or grill pan with cooking spray and set over medium high heat. Cook the chicken for 5-8 minutes, flipping as needed, until seared on the outside and cooked to 165 ℉ / 74℃ internal temperature. Remove to a sheet pan and let rest for a few minutes. For The Butter Chicken Tsukemen Add the oil to a medium saucepan over medium heat. Once the oil is hot, add the onion, garlic, ginger, and salt to taste. Cook for 5 minutes or until the vegetables start to soften. Add the spices and sugar and sauté until fragrant, about 30 seconds. Stir in the crushed tomatoes, broth, shirodashi, fenugreek leaves, and water. Bring to a simmer and then reduce to low and cook for 5-8 minutes or until slightly thickened. Carefully pour the sauce into a blender and blend until smooth. Place back in the pan over medium-low heat. Stir in the heavy cream until evenly combined. Season with salt and shirodashi to taste. Simmer for an additional 5 minutes to reduce slightly and then keep warm. To Assemble Add the hot tsukemen sauce to a bowl. Top with a slice of MSG garlic butter and let melt into the sauce. Add a quarter of the cooked noodles to a plate, along with one portion of sliced chicken, one soft boiled egg, and cilantro leaves. Repeat with the remaining ingredients. Dip the noodles and into the sauce and enjoy! Gumbo Tonkotsu Ramen Prep Time: 40 minutes Cook Time: 3 hours 30 minutes Serves: 4 INGREDIENTS Spicy Miso-Tonkotsu Broth 2 pounds (900g) pork neck bones 2 1/2 pounds (1.1kg) pork hocks, cut into ½-inch slices 1 14-ounce (400g) can crushed tomatoes, blended until smooth 3 tablespoons (30g) hot sauce 3 tablespoons (33g) Worcestershire sauce 2 tablespoons (27g) Cajun seasoning 2 tablespoons (10g) smoked paprika 1 tablespoon (8g) Hondashi Water, as needed 1 pound (450g) andouille sausage, sliced 1 green bell pepper, seeded and roughly chopped 2 ribs of celery, roughly chopped 1 bunch of green onions, cut into 1-inch segments 1/2 pound (226g) pork fatback ½ pound (226g) peeled and deveined shrimp Cajun Chili Oil 2 cups (220ml) vegetable oil 1 cinnamon stick 5 star anise 4 bay leaves 2-4 whole cloves garlic 2 1/2 tablespoons (10g) Sichuan peppercorns 2 shallots, quartered 2 green onions, cut into 1-inch segments 1 cup (122g) Sichuan chili flakes 1/2 teaspoon (3g) MSG 2 1/2 tablespoons (32g) Cajun seasoning with salt 1 tablespoon (14g) granulated sugar Assembly Shirodashi, to taste Soy sauce, to taste Spicy Miso Tonkotsu Broth 1 pound (454g) straight ramen noodles, cooked according to package instructions 2 andouille sausages, split in half lengthwise and seared 3 green onions, thinly sliced 4 soft-boiled eggs, cut in half (boiled for 6 minutes, place in ice bath and then peeled) Cajun chili oil 2 nori sheets, cut into 1x2-inch pieces INSTRUCTIONS For The Spicy Miso-Tonkotsu Broth In a large stock pot, add neck bones and pork hocks. Cover with cold water and set over medium-high heat to bring to a boil. Remove all the scum from the surface of the water with a spoon or strainer and discard. As soon as the mixture boils, cut the heat, strain the meat and rinse under cold water. Transfer the rinsed meat and bones to a pressure cooker. Top with the blended crushed tomatoes, hot sauce, Worcestershire, Cajun seasoning, paprika and hondashi. Add enough cold water to cover the ingredients and come up to the pressure cooker’s fill line. Pressure cook on high for 1 ½ hours. Open the pressure cooker after all the pressure is released. Stir in the sausage, bell pepper, celery and pork fat. Cover with a lid again and pressure cook on high for an additional 1 ½ hours. Remove the pork fatback with a slotted spoon or strainer and place in a blender with 2 cups of broth. Blend on high until smooth. Strain the remaining broth into a stock pot, discarding any of the strained solids. Stir in the blended fatback mixture until evenly combined. Bring to a boil over medium high heat and then reduce the heat to medium to simmer for 5 minutes. Add shrimp, and cook for 5 minutes, or until the shrimp is just cooked through. For The Cajun Chili Oil In a medium saucepan over medium heat, add the oil, cinnamon stick, star anise, bay leaves, garlic, Sichuan peppercorn, shallots, and green onions. Heat to 220℉ / 104℃ and hold at that temperature for 30 minutes to infuse the oil with all the flavors. In a mixing bowl, add the chili flakes. Strain the hot oil over the chili flakes, discarding the ingredients that are strained out. To the oil, stir in the MSG, Cajun seasoning, and sugar until evenly combined. Let the oil cool completely before using or store in the refrigerator for future use. . To Assemble Add a splash of shirodashi and a splash of soy sauce to a serving bowl. Top with the broth, adding enough to come about halfway up the bowl. Add a quarter of the cooked noodles to the bowl, along with a piece of seared andouille, green onions, half a soft boiled egg, nori sheets and a few pieces of shrimp from the broth. Repeat building bowls with the remaining ingredients. Serve immediately.

I'm not eating an Italian beef unless it's literally dripping. Prep and Rise Time: 4 hours Cook Time: 5 hours 45 minutes Serves: 8 INGREDIENTS Long French Roll 2 cups (473ml) water at 95℉ / 35℃ 1 ½ tablespoons (18g) instant yeast 2 tablespoons (18g) granulated sugar 2 tablespoons (24g) vegetable oil 4 3/4 cups (800g) bread flour 2 1/2 teaspoons (12g) fine sea salt Cooking spray Bench flour, as needed Chicago Style Hot Giardiniera 1 1/2 cups (360ml) white distilled vinegar 3/4 cup (175ml) water 1 1/2 tablespoons (16g) Kosher salt 3 tablespoons (45g) granulated sugar 4 banana peppers, sliced 1-2 large carrots, peeled and sliced into rounds 5 ribs celery, cut into ½-inch cubes 4 serrano peppers, thinly sliced 1 cup (240ml) extra virgin olive oil 7 sprigs fresh oregano 1 tablespoon (9g) black peppercorns 1 tablespoon (8g) celery seeds Beef Stock 4 pounds (1.8kg) oxtail 3 pounds (1.3kg) beef soup bones Cooking spray 2 yellow onions, quartered 3 ribs celery, roughly chopped 1 head garlic, cut in half 2 carrots, roughly chopped 1 tablespoon (9g) whole black peppercorns Cold water, as needed The Beef 4 pounds (1.8kg) top round or chuck roast Salt and pepper, to taste Vegetable oil, for searing Homemade beef stock 1 teaspoon (2g) red pepper flakes 1 tablespoon (7g) paprika 1 tablespoon (8g) celery seeds 5 heads of garlic, cut in half 1 yellow onion, quartered with root attached 2 teaspoons (5g) mushroom soup base powder, (optional) 1 bay leaf 4 sprigs of fresh oregano Assembly Long French rolls, ends trimmed and cut in half Sliced beef simmering in stock Chicago style hot giardinera INSTRUCTIONS For The Long French Roll To a stand mixer fitted with a dough hook add the water, yeast and sugar and stir to dissolve. Let sit for 1-2 minutes. Add in the vegetable oil, half of the flour and the salt. Mix on low speed to incorporate the flour and then add in the remaining half of flour. Mix again to combine, if the dough seems dry add a splash of water. Mix for 3-5 minutes until smooth. Remove to a clean work surface and roll into a tight ball. Add the dough to a greased bowl, cover with plastic wrap and let rise, at room temperature, for 1-1 ½ hours or until doubled in size. Punch down your dough, turn it onto a floured work surface, and divide into 4 even pieces. Shape each into a light ball and place on a sheet pan. Cover with greased plastic wrap and let rest for 15 minutes. Lightly dust a work surface with flour. Working with one piece of dough at a time, form it into an oval. Next, fold it over and pinch the sides together. Roll it into a 16 x 3-inch log. Place on a parchment lined sheet pan. Repeat with a second piece of dough and add it to the same sheet pan, evenly spaced out from the other dough. Repeat with the remaining two pieces of dough on a second parchment lined sheet pan. Flatten the logs slightly and cover with greased plastic wrap. Let rest at room temperature for 45 minutes. Preheat oven to 375℉ / 190℃. Spray loaves lightly with water. You can also lightly slash the dough with a sharp knife over the tops on a diagonal at 3-4-inch intervals. Bake for 25-30 minutes or until deep golden brown on the tops and bottoms. Cool completely. When ready to serve, cut the ends off, and divide each roll into 2 evenly sized pieces. For The Chicago Style Hot Giardiniera In a saucepan over medium-high heat add vinegar, water, salt, and sugar. Bring the mixture to a simmer, stirring to dissolve the sugar and salt, and then remove from heat. Place banana peppers, carrots, celery, and serrano pepper in a heat-proof container and pour the hot pickling liquid over the top. Stir in the olive oil to evenly combine. To a piece of cheesecloth, add the oregano, peppercorns, and celery seeds. Wrap tightly and secure with a piece of kitchen twine. Add the sachet to the liquid and submerge. Cover and let the mixture come to room temperature before refrigerating. For The Beef Stock Preheat oven to 475℉ / 246℃. Line a sheet pan with foil. Add the oxtail and beef bones evenly on the pan and spray generously with cooking spray. Bake until deeply browned all over, about 30-45 min. Add the roasted bones to a large pot along with the onions, celery, carrots, and peppercorns. Cover the bones with cold water and set over medium high heat. Bring to a boil, then reduce the heat to low and simmer for 3-4 hours or until reduced and the stock has developed a deep, rich flavor. Strain your broth through a fine mesh strainer and reserve. For The Beef Preheat oven to 350℉ / 177℃. Heat a 7-8 quart Dutch oven over medium high heat. Add enough vegetable oil to coat the bottom of the pan. While the oil heats, dry the beef well with paper towels and season generously on both sides with salt and pepper. When the oil is nearly smoking, add the seasoned beef and sear for 2-3 minutes per side, or until deeply golden brown all over. Pour enough of the homemade beef stock into the pot so that the beef is nearly submerged. Stir in the remaining ingredients to combine. Bring to a boil, reduce the heat to low and then cover with a lid. Transfer to the oven and bake for about 1 hour or until the internal temperature reaches 130-135℉ / 54-57℃. Remove the beef and let cool to room temperature. Wrap tightly in plastic wrap and refrigerate overnight to cool completely. Let the braising liquid and all the solids come to room temperature as well before refrigerating. Once your beef is thoroughly chilled, slice it as thinly as possible, ideally using a deli meat slicer. Strain the braising liquid into a large pan, heat until it's at a bare simmer, and add all your sliced meat to warm through before serving. Assembly Preheat oven to 350℉ / 177℃. Cut each roll in half lengthwise, leaving one side attached. Add to a sheet pan and toast for 5-6 minutes or until hot and lightly toasted. Stuff your roll with the desired amount of sliced beef, then add a generous spoonful of your giardiniera, making sure to include some of the pickling liquid. Dunk one or both sides of the sandwich in the jus. Wrap up your sandwich with parchment paper and foil, cut it in half and enjoy. Repeat with the remaining ingredients to make more sandwiches.

Sorry kids, we have McDonald’s at home. rep and Rise Time: 2 hours and 30 minutes Cook Time: 40 minutes Serves: 6 (hamburger buns makes 12) INGREDIENTS Hamburger Buns Tangzhong 2 tablespoons (30ml) water 1/4 cup (60ml) whole milk 2 tablespoons (18g) all-purpose flour Dough 3 1/2 cups (525g) bread flour 2 tablespoons (28g) granulated sugar ½ teaspoon (2g) amylase 1 ½ teaspoons (9g) fine sea salt 1/2 cup (118ml) whole milk 1/2 cup plus 2 tablespoons (148ml) water 2 1/2 teaspoons (14g) instant yeast 1 large egg 1 large egg yolk 3 1/2 tablespoons (50g) unsalted butter, softened Cooking spray Egg wash, for brushing (1 large egg whisked together with 1 tablespoon water) Melted unsalted butter, for brushing Sauce ½ cup (120g) mayonnaise ¾ cup (176g) ketchup ½ cup (120g) yellow mustard Pinch mushroom soup base powder, (optional) Cheeseburger 1 pound (450g) ground beef Cooking spray Salt and pepper, to taste 6 slices American cheese Assembly Homemade buns, cut in half Unsalted butter, as needed Homemade sauce Cheeseburger patties Sliced dill pickles INSTRUCTIONS For The Hamburger Buns To make the tangzhong, add the water, milk and flour to a small saucepan and whisk until the flour is dissolved. Set over medium heat while continuously whisking, until the mixture thickens and forms a paste consistency. Cut the heat and cool completely at room temperature. To make the dough, have a stand mixer fitted with a dough hook. Add in the flour, sugar, amylase, and salt and whisk to combine. To a microwave safe container add the milk and water and heat to 95℉ / 35℃. Whisk in the yeast until dissolved and then whisk in the whole egg and egg yolk until homogeneous. Turn the mixer to medium low speed and pour in the yeast mixture followed by the cooled tangzhong and mix for 2-3 minutes or until the dough is smooth. With the stand mixer still running, add the butter and mix until evenly incorporated. The dough will be very smooth and supple. Roll the dough into a light ball and place into a greased bowl. Cover with plastic wrap and let rise at room temperature for 1 hour or until doubled in size. Punch your dough down and divide into pieces that weigh 60 grams each. Roll each piece into a light ball and place on a parchment lined sheet pan, evenly spaced apart, about 12 pieces per sheet pan. Cover with a greased sheet of plastic wrap and proof, at room temperature, for 30 minutes. Preheat oven to 375℉ / 190℃. Lightly brush your buns with the egg wash and bake for 15 minutes or until golden brown. Remove from the oven and immediately brush with melted butter over the tops. Set aside to cool completely. For The Sauce Add all the ingredients to a small bowl and whisk to combine. Keep refrigerated until ready to use. For The Cheeseburger Divide the ground beef into approximately 1-inch thick balls. Spray a large sauté pan with cooking spray to coat and place over medium high heat. Once hot, add a ball to the middle of the pan and flatten with the back of a spatula until the patty is about an ⅛-inch thick. Season with salt and pepper to taste and sear for 1-2 minutes or until deeply browned and crispy on the first side. Flip the patty, season the second side with salt and pepper and top with a slice of American cheese. Cook for an additional 1-2 minutes or until the cheese is melted and the second side of the patty is golden brown and crispy. Remove to a sheet pan and keep warm while you cook the rest of the cheeseburgers. To Assemble Heat a small sauté pan over medium low heat. Melt enough butter to coat the pan. Toast the buns, cut side down, until golden brown. Remove and repeat with more burger buns as needed. Add sauce to the bottom and top bun. Place the cheeseburger patty on top of the bottom bun, followed by sliced pickles and crown with the top bun. Enjoy! Happy Meal Chicken Nuggets Prep and Freeze Time: 1 hour 20 minutes Cook Time: 15 minutes Makes approximately 32 chicken nuggets INGREDIENTS Chicken Nuggets 1 1/2 pounds (680g) boneless, skinless chicken breast, cut into thin strips 1/3 pound (136g) pork fatback 1 3/4 teaspoons (6g) fine sea salt 1 teaspoon (3g) MSG 1 1/2 teaspoons (7g) granulated sugar Thin Batter 1/4 cup (33g) cornstarch 1 cup (240ml) water Flour Mixture 3 cups (450g) all-purpose flour 1 tablespoon (22g) Kosher salt ½ teaspoon (2g) MSG, (optional) 1 teaspoon (3g) ground white pepper 1 teaspoon (2g) celery powder Tempura Batter 1/2 cup (75g) cornstarch 3/4 cup (103g) all-purpose flour 1 1/4 teaspoon (4g) baking powder ¼ teaspoon (1g) baking soda 1 cup (240ml) chilled water 2 large eggs Assembly 14 cups (3.3L) vegetable oil, for frying Frozen chicken nuggets Thin batter Flour mixture Tempura batter Salt, to taste INSTRUCTIONS For The Chicken Nuggets Using a meat grinder or food processor, grind the chicken breasts and pork fatback together into a fine grind. To the ground meat, add in the salt, MSG, and sugar and mix until well combined. Shape your nuggets into approximately 1 ¼”-inch long ovals that are about ½-inch thick. Place on a greased parchment paper lined sheet pan. Freeze the nuggets for 15-20 minutes or until stiff. For The Thin Batter In a medium bowl whisk together the cornstarch and water until evenly combined, the mixture should have the consistency of milk. For The Flour Mixture In a medium bowl whisk together all the ingredients until evenly combined. For The Tempura Batter In a medium bowl, whisk together the cornstarch, flour, baking powder, and baking soda. Whisk in the water and eggs until a smooth batter forms. To Assemble and Fry Fill a 7-quart, heavy bottomed pot just over halfway with vegetable oil. Heat to 350℉ / 177℃. Line a sheet pan with paper towel and have it near the fry oil. Dip the frozen nuggets into the thin batter followed by the flour mixture. Shake the nuggets to remove any excess flour. Next, dip the nuggets into the tempura batter and then immediately place in the fryer. Fry the nuggets in batches, so as not to overcrowd the oil. Fry for 3-4 minutes, or until golden brown all over and cooked through. An internal thermometer should reach 165℉ / 74℃. Remove the nuggets to the paper towel lined sheet pan and season with salt to taste. Repeat with the remaining chicken nuggets. Happy Meal Fries Prep and Freeze Time: 1 hour 15 minutes Cook Time: 20 minutes Serves 6 INGREDIENTS 2 pounds (907g) russet potatoes, cut into matchsticks Salt, to taste Cold water, as needed 14 cups (3.3L) vegetable oil, for frying INSTRUCTIONS Place the potatoes in a large mixing bowl and season generously with salt. Toss to evenly combine. Add enough cold water to just cover the potatoes. Stir to combine and soak for 15 minutes. Drain the water, and place the potatoes on a paper towel lined sheet pan. Pat dry the potatoes as much as possible. Fill a 7-quart, heavy bottomed pot about halfway with vegetable oil. Heat to 300℉ / 149℃. Have a sheet pan lined with paper towels near the fry oil. In batches, carefully drop your potatoes in the oil and fry for 2-4 minutes or until just cooked through but no color. Remove to the paper towel lined sheet pan. Repeat with the remaining fries. Let cool slightly. Place the par cooked fries in the freezer for 30 minutes or until solid. Increase the oil temperature to 375℉ / 190℃. Have a sheet pan lined with a wire rack and paper towels near the fry oil. Fry your potatoes, directly from frozen, for 2-4 minutes or until golden brown, crispy and stiff. Remove to the prepared sheet pan and season to taste with salt while hot. Serve immediately. Happy Meal Apples and Caramel Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4-6 INGREDIENTS 2 Fuji apples, peeled, cored and thinly sliced 1 cup (200g) granulated sugar 1/4 cup (60ml) water 5 ½ tablespoons (77g) unsalted butter 1/2 cup (120ml) heavy cream 1 teaspoon (4g) vanilla extract INSTRUCTIONS In a medium saucepan over medium high heat stir together the sugar and water. Boil until the sugar turns an amber color. Reduce the heat to medium and whisk in butter until melted. Cut off the heat and whisk in heavy cream and vanilla extract until combined. Let cool to room temperature before serving. Place apples on a plate and drizzle them with caramel.