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This is my ideal Thanksgiving because you've asked for years and I love you. Prep and Rest Time: 2 hours 10 minutes (including deboning time) Cook Time: 1 hour 45 minutes Serves 8-10 INGREDIENTS 1 10-12 pound turkey 10 cloves garlic Vegetable oil, to confit garlic 3 anchovy filets 7 sage leaves, finely chopped 1 tablespoon (5g) finely chopped fresh thyme 1/2 cup (12g) finely chopped parsley 1/4 cup (25g) finely grated Parmigiano Reggiano 1 teaspoon (2g) fennel powder 1 teaspoon (2g) finely ground black peppercorn, plus more to taste Salt and pepper, to taste 1/4 cup (60ml) extra virgin olive oil INSTRUCTIONS To Debone A Turkey (or ask your butcher to do this) Place the turkey so the back is facing up on a cutting board. Using a sharp, thin knife, like a boning knife, cut along 1 side of the spine down towards the thigh. Keeping your knife as close to the bone as possible, remove the thigh meat from the bone, working your way around the joint to release the leg. Release the wing the same way you released the leg, working your way around the joint to cut that portion loose. Next, run your knife against the ribs to cut the breast meat from the bone and when you just get to the breast bone stop there and repeat on the second side. At this point the entire cavity of the turkey is exposed, just run your knife along the bottom of the breast bone to cut it away from the meat completely. Save the cavity to make stock, if you’d like. Next, remove the bones in the thigh and drumstick. Cut along the fat line on the thigh to expose that bone. Scrape your knife directly on the bone to release the thigh meat from the bone. Once the bone is completely exposed, run your knife underneath it to release. Do the same thing to the bone running inside the drumstick. Once both of those bones are released, lift them up to find where they are joined together and cut underneath that joint to release the bones completely. Repeat on the second side. For the wings, remove the flats and wing tips completely. Use these as well for stock, if you’d like. Follow the same instructions as the thigh or drumstick to remove the wing bone. Remove any excess cartilage by cutting it away with your knife. Use pliers to remove the tendons where the drumstick bone was. Set aside, skin side down. For The Ballotine Porchetta Turkey Preheat the oven to 475℉ / 246℃. Line a sheet pan with foil and set aside. Lay the deboned turkey, skin side down on a cutting board. In a small saucepan, add 5 cloves of garlic and just enough vegetable oil to cover the cloves. Heat over medium heat and cook for 3-4 minutes or until the garlic has softened and is golden brown. Cool to room temperature and drain out the garlic. Smash the remaining 5 cloves of raw garlic between the side of your knife and a cutting board and finely chop. Add the cooled, browned garlic (confit garlic) and smash it into a paste as well. Begin chopping the confit garlic with the raw garlic until evenly combined and a paste forms. Add the anchovies to the garlic and chop them so they are the same texture as the garlic. Turn your knife on its side and press the garlic, anchovy mixture into the cutting board to get the mixture into as fine a paste as possible. Add to a small bowl. To the garlic, anchovy mixture add the chopped herbs, parmesan, fennel powder, black pepper and salt to taste. Stir to combine. Pour in the olive oil and again stir until just combined. Season the meat side of the turkey generously with salt and pepper. Evenly distribute the herb and garlic paste on top of the meat, spreading it with the back of a spoon to coat evenly. Roll the turkey into as tight of a log as possible, starting from the legs/thighs and rolling towards the breasts. Use kitchen twine to tightly tie the turkey log, every 2-inches or so, to ensure the turkey is even in shape. Place the turkey on the prepared sheet pan, with the seam side down. Pat the turkey skin dry with paper towels and then rub the entire outside with the extra virgin olive oil. Season all over with salt and pepper. Bake for 15 minutes and then immediately lower your oven temperature to 325℉ / 163℃. Cook for an additional 1-1 ½ hours or until golden brown all over and the internal temperature reads 155℉ / 68℃. Remove from the oven and let rest for 25 minutes before slicing and serving. Rosemary Bonito Gravy *Can be made the day before serving.* Prep and Steep Time: 30 minutes Cook Time: 10 minutes Makes 2 ½ cups INGREDIENTS 2 ½ cups (600ml) chicken or turkey stock 1/2 cup (120ml) shirodashi 10 dried shiitake mushrooms 1/4 cup (2g) bonito flakes 1/4 cup (57g) unsalted butter 1/4 cup (37g) all-purpose flour Pinch of MSG 3 cloves garlic, finely chopped 3 sprigs of Rosemary, lightly bruised by hand Salt and pepper, to taste INSTRUCTIONS In a medium saucepan over medium high heat, add the stock, shirodashi, mushrooms, and bonito flakes. Stir to combine and cook until the liquid is hot and steamy. Cut off the heat and steep for 10 minutes. After 10 minutes, pass the liquid through a fine mesh strainer. Set the liquid aside and reserve the rehydrated mushrooms for another use. In another saucepan over medium heat, melt the butter. Once the butter just starts to bubble, whisk in the flour until evenly combined and cook for 30 seconds. While whisking constantly, pour in the steeped stock, making sure the flour fully incorporates into the stock. Continue to simmer, whisking constantly, until the gravy thickens. Cut off the heat, stir in the MSG, garlic, rosemary and salt to taste. Steep the gravy for 5 -10 more minutes and strain one more time through a fine mesh sieve. Serve immediately with a garnish of freshly cracked black pepper or cool completely before storing in the refrigerator overnight. Fried Brussels Sprouts, Gruyère Foam, and Apple and Castelvetrano Olive Relish Prep Time: 45 minutes Cook Time: 15 minutes Serves 8-10 INGREDIENTS Gruyère Foam 1 pound (450g) gruyère cheese, grated 3 cups (720ml) heavy cream Salt, to taste Brussels Sprouts 2-3 pounds Brussels sprouts, cut in half or quarters lengthwise 14 cups (3.3L) vegetable oil, for frying Salt, to taste Apple and Castelvetrano Olive Relish 1 large or 2 small green apples, finely diced 3/4 cup (102g) pitted Castelvetrano olives, finely diced 3/4 cup (102g) crushed roasted pistachios 1 preserved lemon peel, finely diced Salt, to taste 1 tablespoon (10g) lemon juice ¼ cup (60ml) extra virgin olive oil Assembly Fried Brussels sprouts Salt, to taste Lemon juice, to taste Gruyère foam Apple and Castelvetrano olive relish Parsley leaves, to garnish INSTRUCTIONS For The Gruyère Foam In a small saucepan over medium heat add the heavy cream and heat until warm and just beginning to steam. Add the cheese to a blender and pour the hot heavy cream over top along with salt to taste. Blend on high until the sauce is as smooth as possible. Pour that into a whipped cream canister with one charger, and shake it well. Set aside. For The Fried Brussels Sprouts Fill a 7-quart heavy bottom pot halfway with vegetable oil. Heat to 350℉ / 177℃. Have a sheet pan lined with paper towel or a wire rack near the fry oil. Fry the Brussels sprouts in batches, so as not to overcrowd the oil, until crispy and golden brown, about 3 - 4 minutes per batch. Remove to the prepared sheet pan. Repeat with the remaining Brussels sprouts. For The Apple and Castelvetrano Olive Relish Add all the ingredients to a medium bowl and stir to combine. Season with salt to taste and set aside until ready to serve. To Assemble Add the fried Brussels sprouts to a large bowl and toss with salt and lemon juice to taste. To your serving bowl or plate add some of the gruyère foam. Top with the fried Brussels sprouts and add more gruyère foam in randomized places on top. Top with the relish and garnish with parsley leaves. Serve immediately. Hokkaido Parker House Rolls Prep and Rise Time: 3 hours 15 minutes Cook Time: 30 minutes Makes 16 rolls Tangzhong ¼ cup (60ml) whole milk 2 tablespoons (27g) water 2 tablespoons (20g) all-purpose flour Rolls ½ cup (120ml) water ½ cup (120ml) whole milk 2 1/2 tablespoons (10g) instant yeast 1 large egg 1 large egg yolk 4 cups (600g) all-purpose flour, plus more as needed ⅓ cup (72g) granulated sugar 1 ¾ teaspoon (11g) fine sea salt 3g amylase, (optional) ½ cup (113g) unsalted butter, softened Cooking spray Egg wash, (1 large egg whisked together with 1 tablespoon water) MSG Garlic Butter 1/2 cup (113g) salted butter Pinch MSG 2 cloves garlic, finely chopped Assembly Baked Rolls MSG garlic butter INSTRUCTIONS For The Tangzhong In a small saucepan over medium heat whisk together the milk, water and flour until evenly combined. Cook, stirring constantly, until a thick paste forms. Remove from heat and let cool to room temperature. Set aside. For The Rolls In a heat-proof container, add the milk and water and heat to 90℉ / 32℃. Whisk in the yeast until dissolved and then whisk in the egg and egg yolk until homogenous. Set aside. In the bowl of a stand mixer fitted with the hook attachment, whisk together the flour, sugar, salt and amylase until combined. Turn the mixer on medium low speed and pour in the yeast mixture followed by the cooled tangzhong. Continue to mix for 2-3 minutes or until the dough is smooth. With the mixer running on low, add the softened butter a few spoonfuls at a time and then mix for about 5 minutes or until the butter is completely incorporated and the dough is smooth and supple. If the dough is too loose, add 1 tablespoon of flour at a time until it holds together. Remove the dough to a clean work surface and roll into a ball. Place in a greased mixing bowl, cover with plastic wrap, and rise for 1 1/2 - 2 hours or until doubled in size. Alternatively you can let the dough rise overnight in the refrigerator. Punch down your dough and place it on a lightly floured surface. Divide it into 16 even pieces, about 69 grams each. Roll each piece into a ball, and place in 4 rows, evenly spaced apart, in a greased 9x9-inch baking dish. Cover with greased plastic wrap and let rise at room temperature for 20-40 minutes or until doubled in size. While the dough rises, preheat the oven to 375℉ / 190℃. Brush the tops of the rolls with the egg wash. Bake for 17-20 minutes or until the tops are golden brown and puffed and a toothpick inserted into the center comes out clean. A digital thermometer should read 180-190℉ / 82-88℃ when inserted into the center. Remove from oven. For The MSG Garlic Butter While the rolls bake, make the garlic butter. In a small saucepan over medium heat, melt the butter. Stir in the MSG as it melts and then once melted, cut off the head. Stir in the garlic and keep warm until the rolls come out of the oven. To Assemble When the rolls come out of the oven, immediately brush with the garlic butter and serve. Enjoy! Robuchon Esque Potatoes Prep Time: 30 minutes Cook Time: 40 minutes Serves 10-12 INGREDIENTS 4 pounds (1.8kg) small Yukon gold potatoes, rinsed 2 cups (448g) cold, cubed unsalted butter 1/4 - 1/2 cup (70-118ml) warm whole milk, as needed Salt, to taste INSTRUCTIONS Add the potatoes to a large pot, cover with water and bring to a boil over high heat. Once boiling, cook the potatoes for 35-40 minutes or until soft and easily pierced with a paring knife. Remove from water, place on a work surface and immediately peel your potatoes using a paring knife or a spoon. Cut the potatoes into rough chunks and pass them through a food mill. Place the mashed potatoes in a pot over medium low heat. Add a quarter of the butter and stir until the butter is melted and evenly incorporated into the potatoes. Repeat this three more times or until all the butter is added and the potatoes are smooth. Gradually add the warm milk, starting with a ¼ cup and adding more if needed, until the potatoes are creamy and your desired texture. Season with salt to taste. Keep the potatoes warm until ready to serve. Guanciale Cornbread Stuffing Prep Time: 30 minutes Cook Time: 1 hour 25 minutes Serves 8-10 INGREDIENTS 12 cups cubed cornbread, about 1-inch cubes 3 tablespoons vegetable oil 6 ounces (170g) guanciale, finely diced 2 stalks celery, roughly chopped 1 medium yellow onion, diced 5 cloves garlic, thinly sliced Salt, to taste ½ cup (120g) unsalted butter 2 ½ - 3 cups (600-720ml) chicken stock 1/4 cup (60ml) shirodashi 10 sage leaves, finely chopped 2 large eggs Flat leaf Italian parsley, to garnish INSTRUCTIONS Preheat the oven to 350℉ / 177℃. Place cornbread in a large bowl and toss with the vegetable oil until evenly coated. Place on a sheet pan, and bake for 20-30 minutes or until dried out and golden brown, they should have the texture of a crouton. In a large skillet over medium low heat, add the guanciale and cook until the fat starts to render. Increase the heat to medium and continue to cook until crispy and golden brown. Add celery, onion, garlic, salt to taste and butter. Sauté until the butter melts and the vegetables just begin to soften. Remove from heat and set aside. In a separate saucepot, add chicken broth, shirodashi, and sage. Heat until steamy hot. Add your cornbread croutons to a large bowl, along with the guanciale mix, warm stock, and eggs and mix until well combined and the cornbread is rehydrated. Evenly spread the cornbread into a 9 x 13-inch baking dish, cover with foil and bake for 30-40 minutes or until the stuffing is set and golden brown. Supah Chill Caesar Prep Time: 25 minutes Cook Time: 10 minutes Serves 8-10 Caesar Dressing 1 tablespoon (18g) Dijon mustard 5 cloves garlic 4 anchovy filets 1 lemon, juiced 1/2 cup (50g) finely grated Parmigiano Reggiano 2 large egg yolks 2 tablespoons (30 ml) water 1 ¼ cups (300ml) vegetable oil Salt and pepper, to taste Croutons 1 loaf of crusty bread, cut into bite-size cubes Olive oil, for coating Flakey salt, to taste Assembly 2 heads romaine, roughly chopped 2 heads butter lettuce, root removed and leaves separated Salt, to taste Croutons Caesar dressing Freshly grated Parmigiano Reggiano, to garnish Freshly cracked black pepper, to garnish INSTRUCTIONS For The Caesar Dressing In a blender, add mustard, garlic, anchovies, lemon juice, cheese, egg yolks and water. Blend on medium to combine and then increase the speed to high until the mixture is a smooth paste. Slowly stream in all the vegetable oil until the dressing is emulsified and thick. Remove to a bowl and season with salt and pepper to taste. For The Croutons Preheat oven to 350℉ / 177℃. Place bread in a large mixing bowl and toss to coat with olive oil and salt to taste. Place the bread on a sheet pan, and bake until crisp and golden brown. Remove and let cool at room temperature until you assemble the salad. To Assemble Place lettuce in a large mixing bowl along with the croutons and season the greens with salt. Add your dressing and toss until everything is completely coated. Place on a plate and garnish with parmesan and freshly cracked black pepper. Crispy Maitake and Chimichurri Prep Time: 20 minutes Cook Time: 12 minutes Serves 8-10 INGREDIENTS 2 pounds (900g) maitake mushrooms, ¾-inch slices, keeping the stem in tact Vegetable oil, as needed Salt and pepper, to taste 2 red Fresno chilies, finely chopped 1/2 cup (12g) finely chopped parsley 3 cloves garlic, grated 1/2 cup (120ml) extra virgin olive oil 1 lemon, zested and juiced INSTRUCTIONS In a large skillet over medium high heat, add enough oil to coat the bottom of the pan. Once hot, add the first batch of mushrooms in an even layer in the pan, season with salt to taste, and place something heavy on top to weigh the mushrooms down, like a lid for a smaller pan. Sear for about 2 minutes, or until deeply golden brown and crisp on the first side. Flip and sear on the second side until equally crispy and golden brown. Remove to a sheet pan and repeat with the remaining mushrooms. In a small bowl, mix together the chilies, parsley, garlic, olive oil and lemon juice until well combined. Season with salt to taste. When ready to serve, place seared and crispy mushrooms on a plate, add about one tablespoon of chimichurri on top of each mushroom and garnish with lemon zest. Honey Gochujang Carrots Prep Time: 20 minutes Cook Time: 35 minutes Serves 8-10 INGREDIENTS Carrots 4 pounds (1.8kg) carrots, peeled and cut on a bias 1/2 cup (170g) honey 3 tablespoons (50g) gochujang 1 teaspoon (4g) ground ginger 4 cloves garlic, finely chopped 1/3 cup (75g) melted, unsalted butter Salt and pepper, to taste Fried Shallots 4 shallots, ⅛-inch slices 3 cups (720ml) vegetable oil Curry powder (Brand Preference: S&B) INSTRUCTIONS For The Carrots Preheat the oven to 425℉ / 218℃. Line a sheet pan with foil. In a small mixing bowl, stir together the honey, gochujang, ginger, garlic, and butter. Add the carrots to a large mixing bowl and toss with the honey sauce to evenly coat. Season with salt and pepper to taste. Evenly spread the carrots on the prepared sheet pan and bake for 20-25 minutes or until lightly caramelized and cooked to your liking. For The Fried Shallots Line a plate with paper towel. Set aside. Add the shallots to a medium saucepan and cover with the vegetable oil. Make sure the vegetable oil only goes halfway up the pan; if it goes higher change to a larger saucepan. Place the pot over medium high heat and bring the oil to a boil, while stirring constantly. Fry the shallots until they are golden brown and crisp, when this happens the oil should start bubbling less. Remove with a spider or slotted spoon to the paper towel lined plate. Immediately season with salt and curry powder while hot. To Assemble Place caramelized carrots on a bowl or plate. Top with as many fried shallots as you want. Enjoy! Champagne Cranberry Sauce Prep Time: 5 minutes Cook Time: 20minutes Serves 8 INGREDIENTS 12 ounces frozen or fresh cranberries 1 ½ cups (300g) granulated sugar 1 cup (260ml) orange juice 1 cup (260ml) champagne INSTRUCTIONS Add all the ingredients to a medium saucepan over medium heat. Bring to a boil, and continue to boil for 10-15 minutes or until the sauce is reduced by two thirds and thickened. Transfer the cranberry sauce to a blender and blend until as smooth as possible. Pass the sauce through a fine mesh strainer and cool completely at room temperature. Bourbon Pecan Pie *For best results, make the pie the day before serving.* Prep and Rest Time: 45 minutes plus overnight Cook Time: 1 hour 30 minutes Serves 8-10 INGREDIENTS Crust 1 1/4 cups (187g) all-purpose flour, plus more for bench flour 1 teaspoon (6g) fine sea salt 1/2 cup (113g) cold unsalted butter, cut into small cubes 4 tablespoons (60ml) ice cold water Pie 6 tablespoons (85g) unsalted butter 3/4 cup (135g) dark brown sugar 3/4 cup (240g) light corn syrup 1/3 cup (120g) Lyle's golden syrup 1 vanilla bean, halved and beans scraped out of pod with a small spoon ½ teaspoon (2g) fine sea salt 3 large eggs 1 large egg yolk 2 1/2 tablespoons (32g) high-proof bourbon 2 1/2 cups (250g) pecan halves Vanilla bean ice cream, to serve INSTRUCTIONS For The Crust Preheat the oven to 400℉ / 204℃. Add the flour and salt to a food processor and pulse a couple of times until combined. Add in the butter and pulse again until the butter is roughly the size of peas and is evenly incorporated into the flour. Pour the flour mixture into a medium mixing bowl and, while constantly mixing with a fork, add the ice cold water. Continue to mix until the water is combined and a very rough dough forms. Place the dough on a work surface and lightly knead until it just holds together but still has a rough, shaggy texture. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes. Lightly dust a clean work surface with flour and roll the dough into a 13-inch wide circle, turning after each roll to ensure the dough doesn’t stick. Transfer the dough to a 9-inch deep dish pie pan. Adhere the dough to the pan, cut off the excess, and crimp the edge of the crust to create a decorative finish. Cover the crust with parchment paper, add rice or dry beans to weigh it down, and bake for 20 minutes or until pale and partially cooked. Remove from the oven and let cool slightly before removing the parchment paper and rice or beans. For The Pie Adjust the oven temperature to 350℉ / 177℃. In a small saucepan over medium heat, melt the butter and continue to cook for 3-4 minutes or until the butter just begins to brown. Immediately pour the browned butter into a bowl to stop it from cooking. To the browned butter, stir in the sugar, corn syrup, golden syrup, vanilla beans, and salt to combine. Next, whisk in the eggs, egg yolk, and bourbon until smooth and evenly combined. Add the pecans to the par cooked crust in an even layer. Pour the filling over the nuts. Bake for 50-55 minutes or until golden brown on top and set throughout. Remove from the oven and let cool to room temperature. Wrap in plastic wrap and refrigerate overnight. Slice and serve with an ice cream scoop on top.

This is my ideal Thanksgiving because you've asked for years and I love you. Ballotine Porchetta Turkey: Filling 1 Whole turkey, deboned 5 cloves garlic (1st measurement) Vegetable oil 5 cloves of garlic, finely chopped 3 anchovy fillets 7 sage leaves, finely chopped 1 tablespoon fresh thyme, finely chopped 1/2 cup Italian flat-leaf parsley, finely chopped 1/4 cup(25g) finely grated parmigiana Reggiano 1 teaspoon (2g) fennel powder 1/4 cup (50g) olive oil 1 teaspoon (2g) black peppercorn, ground Salt and pepper to taste In a small saucepan, add garlic, cover it with vegetable oil, heat over medium heat and cook for 3 - 4 minutes or until soft and golden brown. Cool to room temperature and drain. Place confit garlic and raw garlic on a work surface, and chop them until it forms a paste. Add anchovies and chop them until they form a rough paste. Add olive oil and mix. Spread your paste all over the turkey, skin side down, and season with salt. Next, starting from the bottom, roll your turkey up legs/thighs to breast and tight with multiple intervals across the entire roast. Place turkey on a baking sheet lined with foil, pat dry your turkey with paper towels, and rub extra virgin olive oil to coat the outside. Season with salt and pepper and bake for 15 minutes. Then reduce the oven temperature to 325F and cook for 1 - 1.5 hours or until the internal temperature reads 155F. Remove and let it rest for 25 minutes before serving. Rosemary Bonito Gravy: 2.5 cups (56og) chicken or turkey stock 1/2 cup (122g) shirodashi 10 dried shiitake mushrooms 1/4 cup (2g) bonito flakes 1/4 cup (57g) butter 1/4 cup (37g) flour 3 cloves garlic, finely chopped Pinch of MSG 3 sprigs of Rosemary, lightly bruised Salt and pepper to taste In a medium saucepan, add chicken stock. Shirodashi, mushrooms, and bonito flakes; heat over medium-high until hot and steamy. Cut off the heat and steep for 10 minutes. Pass through a fine mesh strainer and reserve your mushrooms. In another pot, add butter, and heat over medium heat; once melted and bubbling, whisk in flour and cook for 30 seconds. Then add in all of your liquid, and stir until thickened; cut off the heat, add MSG, garlic, and rosemary; steep for 5 -10 minutes and strain one more time. Fried Sprouts + Cheese Foam + Preserved Lemon + Pistachio Relish: 1 lb gruyere cheese, grated 3 c heavy cream 3 lbs brussels sprouts, cut in half lengthwise 1-2 green apples, fine diced 3/4 cup (102g) pitted Castelvetrano olives, finely diced 3/4 cup (102g) roasted pistachios, crushed 1 preserved lemon, finely diced 1 tablespoon (10g) lemon juice 2 tablespoons (22g) olive oil Parsley leaves for garnish Salt and pepper to taste In a blender, add cheese, then separately in a saucepot, add heavy cream, heat over medium, and once hot, pour into the blender along with salt to taste. Blend on high until smooth as possible. Pour that into a whipped cream canister with one charge, and shake it well. Fill a heavy bottom pot halfway, at least 2” deep, with vegetable oil, and heat to 350F. Fry your Brussels sprouts in batches until crispy and golden brown, about 3 - 4 minutes. Remove, place in a mixing bowl, and season with salt and lemon juice to taste. Relish. Place all the remaining ingredients in a bowl and season to taste with salt. Assembly.- On a plate, add brussels sprouts, add some of your cheese foam in randomized places, spread your relish across the top and garnish with parsley leaves. Hokkaido Parker House Rolls, Garlic Butter: MSG Garlic butter 1/2 cup (113g) salted butter Pinch MSG 2 cloves garlic finely chopped In a small saucepan, add butter and heat over medium. As the butter melts, add MSG, and once melted, cut off the heat and add garlic. Stir and reserve. Tangzhong 4 tablespoons (60g) whole milk 2 tablespoons (27g) water 2 tablespoons (20g) AP flour In a small saucepan, add milk and water; then whisk in flour and heat over medium heat while continuously stirring until it forms a thick paste. Remove from heat and let it cool at room temperature. Reserve. Dough ½ cup (120g) water ½ cup (120g) milk 2.5 tbsp (10g) Instant yeast 1 egg 1 egg yolk 4 cups (600g) all-purpose flour ⅓ cup (72g) granulated sugar 1 ¾ teaspoon (11g) fine sea salt 3 g amylase (Optional) ½ c (113g) unsalted butter, softened egg wash, one egg + 1 tbsp water whisked together In a heat-proof container, add milk and water; mix and heat to 90F. Then add yeast and mix until dissolved. Next, add one egg and egg yolk; mix until combined. In a bowl of a stand mixer, with the hook attachment, add flour, sugar, and salt; mix until combined, then while stirring on medium speed, add your egg mixture, followed by your cooled Tangzhong, and let it mix until you get a smooth dough, about 2 - 3 minutes. Add butter and mix for 5 minutes or until the butter incorporates completely. (If the dough is too loose, add 1 o 2 tbsp of flour.) Roll your dough into a ball, and place it in a greased mixing bowl. Cover with plastic wrap, and rise for 1.5 - 2 hours or until doubled in size. (dough can rise in the fridge overnight.) Punch down your dough, place it on a lightly floured surface, divide it into 16 even pieces (6 - 9 grams each), roll each piece into balls, and put into a greased 9x9” baking pan evenly spaced apart in rows of 4. Cover with plastic wrap and let them rise at room temperature for 20 - 40 minutes or until doubled in size. Brush with your egg wash, and bake at 375F for 17 - 20 minutes or until golden brown (internal bread temperature 180 - 190F). Once baked, brush your rolls with MSG butter and let them cool. Robuchon Esque Potatoes: 4 lbs small Yukon gold potatoes 1 pound (336g) cold unsalted butter 1/2 cup (118ml) milk, warm Salt to taste Add water to a pot and boil; add potatoes, and cook for 35 - 40 minutes or until cooked. Once soft, remove from water, place on a work surface and immediately peel your potatoes using a paring knife or a spoon. Cut your potatoes into rough chunks and pass them through a food mill. Next, place your mashed potatoes into a pot, and in 3 - 4 parts, add butter while stirring until melted. Gradually add milk until the desired consistency and season with salt to taste. Guanciale Cornbread Stuffing: 12 cups (1 inch) cubes of cornbread 6 oz guanciale, finely diced 3 tablespoons (42g) unsalted butter 2 stalks celery, small diced 1 medium yellow onion, small diced 5 cloves garlic, thinly sliced ½ c (120g) butter 2-1/2 cups (631g) chicken broth 1/4 cup (59g) shirodashi 10 each sage leaves, finely chopped 2 whole eggs Flat leaf Italian parsley for garnish Salt and pepper to taste Preheat oven to 350F. Place cornbread in a large bowl, toss them with 2 tbsp of vegetable oil, place on a sheet tray, and bake for 20 - 30 minutes or until dried out and golden brown. In a large skillet, add guanciale and cook over medium-low heat; once the fat starts to render, increase the heat and cook until crispy and golden brown. Add celery, onion, garlic, and butter: season with salt and saute until softened. In a separate saucepot, add chicken broth, shirodashi, and sage; heat until steamy hot. Add your cornbread croutons, guanciale filling, chicken stock, and eggs in a large mixing bowl and mix until well combined. Place your filling in a 9 x 13” baking pan and bake at 350F, covered with foil, for 30 - 40 minutes. Supah Chill Caesar: Croutons 1 loaf of crusty bread, cut into bite-size cubes Olive oil for coating Flaky salt to taste Preheat oven to 350F. Place bread pieces in a large mixing bowl, coat with olive oil, and season with flaky salt to taste. Toss them together, place them on a baking sheet, and bake until crisp and golden brown. Dressing 1 tablespoon (18g) Dijon mustard 5 cloves garlic 4 anchovy fillets Juice of 1 lemon 1/2 cup finely grated Parmigiano plus more for shaving 2 egg yolks 2 tbsp (30 ml) water 1.25 (302g) cups vegetable oil 2 heads romaine, rough chopped 2 heads of butter lettuce, whole leaves Salt and black pepper to taste In a blender, add mustard, garlic, anchovies, lemon juice, cheese, and water; blend on medium, then increase the speed to high, and slowly add vegetable oil in a thin stream until you add it all. Remove, place in a bowl, and season with salt and pepper to taste. Assembly. Place lettuce in a large mixing bowl, season with salt, add croutons and then add your dressing and toss until everything is completely coated. Place on a plate, and garnish with Parmigiano and pepper. Crispy Maitake and Chimi: 3-4 lbs mistake (or oyster) mushrooms, ¾” slices Salt and pepper to taste 2 red Fresno chilies, very finely chopped 1/2 cup finely chopped parsley 3 cloves garlic, grated 1/2 cup extra virgin oil Juice of one lemon and zest Salt and pepper to taste Vegetable oil for cooking In a large skillet, add enough oil to coat the bottom, set over medium-high, and once hot, add your mushrooms, season with salt to taste, and add something on top, to weigh it down; sear for about 2 minutes and sear on the other side. Once crispy and golden brown, remove and repeat with the rest. In a small bowl, add Fresno, parsley, garlic, olive oil, and lemon juice; mix until well combined, and season to taste with salt. Assembly. Place seared and crispy mushrooms on a plate, add about one tablespoon of chimichurri on top of each mushroom and garnish with lemons zest. Champagne Cranberry Sauce: 12 oz frozen or fresh cranberries 1.5 (300g) cup sugar 1 cup (260ml) orange juice 1 cup (245g) champagne Add ingredients to a medium saucepan, heat over medium, and boil for 10 - 15 minutes or until the sauce is reduced by ⅔ and thickened. Place mix into a blender and blend until smooth as possible—pass through a fine mesh strainer and cool. Bourbon Pecan Pie: Crust 1.25 cups (187g) of all-purpose flour 1 teaspoon (6g) fine sea salt 1/2 cup (113g) cold unsalted butter, small cubed 4 tablespoons (60g) cold water Preheat oven to 400F In a food processor, add flour and sea salt; pulse a couple of times until combined. Next, add butter, and pulse a few times until you get a rough pea size balls, then place that mix in a mixing bowl and add water, one tablespoon at a time, while constantly mixing with a fork. Place on a work surface and lightly knead until you get a rough dough. Wrap it in plastic, and place it in the fridge for 15 minutes. Roll dough into a wide 13” circle and transfer to a 9” deep dish pie pan. Cut the excess, and crimp the edge by holding the tips of your thumb and index finger ½” apart against the inside part of the crust. Using a finger from your other hand, push the dough from the outside edge between the outside of your fingertips. Repeat following along the rim until the entire pie crust is crimped. Cover the crust with parchment paper, add rice or dry beans to weigh it down, and bake for 20 minutes or until pale and partially cooked. Lower the temp to 350F. Filling 6 tablespoons (85g) unsalted butter 3/4 cup (135g) dark brown sugar 3/4 cup (240g) light corn syrup 1/3 cup (118g) of Lyle's golden syrup 1/2 (2g) teaspoon fine sea salt 3 eggs 1 egg yolk 2.5 tablespoons (32g) high-proof bourbon 1 vanilla bean pod worth of beans 2.5 cups (250g) pecan halves Vanilla bean ice Cream For Serving In a saucepot, add butter, and heat over medium for 3 - 4 minutes or until browned. Place in a bowl, and add brown sugar, light corn syrup, Lyles golden syrup, and salt. Then whisk in eggs, egg yolk, and bourbon; whisk until well combined. Assembly. Lower the oven temperature to 350F. Sprinkle your pecans over your baked crust, pour your filling over the nuts, and bake for 50 - 55 minutes or until golden brown. Cool down at room temperature, wrap in plastic wrap and refrigerate overnight. Slice and serve with an ice cream scoop on top. Honey Gochujang Carrots: 4 lbs carrots, cut on a bias 1/2 cup honey 3 tablespoons gochujang 1 teaspoon ground ginger 4 cloves garlic, finely chopped 1/3 cup melted butter Salt and pepper to taste 4 shallots, ⅛” slices 3 cups vegetable oil S&B curry powder Preheat oven to 425F. In a small mixing bowl, add honey, gochujang, ground ginger, garlic, and butter until combined. Place carrots in a large mixing bowl, then add sauce and toss until thoroughly combined. Season with salt and pepper to taste. Place carrots on a lined foil baking sheet and bake for 20 - 25 minutes or until lightly caramelized and cooked to your choice. Fried shallots. Add shallots to a saucepot, add vegetable oil, and set over medium-high while stirring; once the bubbles start to die down and the shallots start to get golden brown, remove with a spider and drain on paper towels. Immediately season with salt and curry powder while hot. Assembly. Place caramelized carrots on a bowl or plate, then add as many fried shallots as you want.

Four of their best seasonal cookies, and we are going head to head. Chocolate Chip Cookie Prep Time: 1 hour 20 minutes Cook Time: 24 minutes Makes 1 dozen cookies INGREDIENTS 3 cups (450g) all-purpose flour 2 teaspoons (5g) cornstarch 1/2 teaspoon (2g) baking soda 1 teaspoon (7g) fine sea salt 1 cup (200g) light brown sugar 1 cup (200g) granulated sugar 1 1/4 cup (285g) melted unsalted butter 1 large egg yolk 1 large egg 2 teaspoons (4g) vanilla extract 6 ounces (170g) 60% dark chocolate, roughly chopped 4 ounces (113g) milk chocolate, roughly chopped Flakey sea salt, (optional) INSTRUCTIONS In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and sea salt until combined. Set aside. In a separate medium bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk into the sugar. Finally, whisk in the egg yolk, egg and vanilla extract until smooth and evenly combined. To your sugar mixture, add half the flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough and no longer see any raw flour. Fold in the roughly chopped chocolate, cover with plastic wrap and refrigerate for 1 hour. Preheat the oven to 350℉ / 177℃. Line two sheet pans with parchment paper. Scoop 2 ½ tablespoons of dough, per cookie, and roll into a ball. Coat in the cinnamon sugar mixture. Place on the prepared sheet pan, about 2-inches apart and only adding about 6 cookies per sheet pan. Repeat with the remaining dough. Next, flatten the cookies to about 1/2-inch thick, with the palm of your hand or the bottom of a glass. Bake for 8-12 minutes or until golden brown around the edges and not quite set in the middle. Let cool on a wire rack at room temperature before serving. Dulce De Leche Cookie Prep and Rest Time: 2 hours Cook Time: 3 hours 20 minutes Makes 1 dozen cookies INGREDIENTS Cookie Dough 3 cups (450g) all-purpose flour 1/2 teaspoon (0.5g) ground allspice 1 teaspoon (3g) ground cinnamon 1/2 teaspoon (2g) baking soda 2 teaspoons (5g) cornstarch 1 teaspoon (7g) fine sea salt 1 cup (200g) light brown sugar 1 cup (200g) granulated sugar 1 1/4 cups (285g) melted unsalted butter 1 large egg yolk 1 large egg 2 teaspoons (8g) vanilla extract Cinnamon Sugar 1/2 cup (100g) granulated sugar 1 1/2 teaspoons (4g) ground cinnamon Dulce De Leche Sauce 1 14-ounce can (396g) sweetened condensed milk Toasted Milk Cream Frosting 1/2 cup (60g) dry milk powder 1 cup (240ml) whole milk 1 cup (227g) unsalted butter, softened 4 cups (450g) powdered sugar 1 teaspoon (4g) vanilla extract Assembly Chilled cookie dough Cinnamon sugar Dulce de leche sauce Toasted milk cream frosting Freshly grated nutmeg, (optional) INSTRUCTIONS For The Cookie Dough In a medium mixing bowl, whisk together the flour, allspice, cinnamon, baking soda, cornstarch, and salt until evenly combined. Set aside. In a separate medium bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk into the sugar. Finally, whisk in the egg yolk, egg and vanilla extract until smooth and evenly combined. To your sugar mixture, add half the flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough and no longer see any raw flour. Cover with plastic wrap and refrigerate for 1 hour. For The Cinnamon Sugar In a small bowl, whisk together the sugar and cinnamon until evenly combined. Set aside. For The Dulce de Leche Sauce Remove the label from the can. Place it in a saucepan, taller than the can, and cover with water by 1-2-inches. Bring to a boil over medium-high, reduce the heat to a simmer, and cook for 3 hours. Carefully remove the can, open it, and pour into a small bowl. Whisk together to evenly combine and if needed, pass through a fine mesh strainer for an even smoother consistency. Let cool completely at room temperature, cover with plastic wrap and refrigerate until ready to use. For The Toasted Milk Cream Frosting In a medium saucepan over medium heat, add the milk powder, and cook, stirring constantly, until the powder is starting to toast and turn golden brown. Stir in the milk and bring to a simmer. Once hot and steaming, cut off the heat, and steep the mixture for 10 minutes. Strain through a fine mesh strainer into a separate container and cool completely. Add the butter to a large mixing bowl, and beat with a hand mixer until smooth, lightened in color and fluffy. Turn the mixer off and add a third of the powdered sugar. Mix on low until fully incorporated and then add more sugar, in batches, until everything is evenly combined. Stir in the vanilla and 2-3 teaspoons of the cooled toasted milk mixture until the frosting is smooth and velvety in consistency. Place in a pastry bag fitted with a star tip and reserve at room temperature. To Bake and Assemble Preheat the oven to 350℉ / 177℃. Line two sheet pans with parchment paper. Scoop 2 ½ tablespoons of dough, per cookie, and roll into a ball. Coat in the cinnamon sugar mixture. Place on the prepared sheet pan, about 2-inches apart and only adding about 6 cookies per sheet pan. Repeat with the remaining dough. Next, flatten the cookies to about 1/2-inch thick, with the palm of your hand or the bottom of a glass. Bake for 7-9 minutes or until golden brown around the edges and not quite set in the middle. Let cool on a wire rack at room temperature. When ready to serve, add a heaping tablespoon of the dulce de leche to one of the cooled cookies and spread it in a circle on top. Pip a nice dot of the toasted milk frosting on top and garnish with freshly ground nutmeg, if you would like. Repeat with the rest of your cookies. S’mores Cookie Prep and Rest Time: 1 hour 45 minutes Cook Time: 25 minutes Makes 1 dozen INGREDIENTS Cookie Dough 2 1/2 cups (375g) all-purpose flour 1/4 cup (38g) whole wheat flour 2 teaspoons (5g) cornstarch 1/2 teaspoon (2g) baking soda 1 teaspoon (7g) fine sea salt 1 cup (200g) light brown sugar 1 cup (200g) granulated sugar 1 1/4 cup (285g) melted unsalted butter 1 large egg 1 large egg yolk 2 teaspoons (4g) vanilla extract Marshmallow Meringue 4 large egg whites 1 cup (200g) granulated sugar 1/4 teaspoon (0.25g) cream tartar Pinch fine sea salt 1 teaspoon (4g) vanilla extract Assembly Cookie dough Marshmallow meringue 1 cup (140g) semi-sweet chocolate chips, melted INSTRUCTIONS For The Cookie Dough In a medium mixing bowl, whisk together the flours, cornstarch, baking soda, and salt until evenly combined. Set aside In a separate medium bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk into the sugar. Finally, whisk in the egg yolk, egg and vanilla extract until smooth and evenly combined. To your sugar mixture, add half the flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough and no longer see any raw flour. Cover with plastic wrap and refrigerate for 1 hour. For The Marshmallow Meringue Find a saucepan that the bowl of your stand mixer can sit into without touching the bottom. Add about 2-3-inches of water to the saucepan and bring to a light simmer. In the bowl of the stand mixer whisk together the egg whites, sugar, cream of tartar and salt to combine. Place over the pan of simmering water and heat, whisking constantly, until the sugar and salt dissolves and the mixture is warm to the touch. Move the bowl to the stand mixer with the whisk attachment and mix on high speed until medium-stiff, glossy peaks form. Stir in the vanilla extract and place in a pastry bag fitted with your favorite tip. To Bake and Assemble Preheat the oven to 350℉ / 177℃. Line two sheet pans with parchment paper. Scoop 2 ½ tablespoons of dough, per cookie, and roll into a ball. Place on the prepared sheet pan, about 2-inches apart and only adding about 6 cookies per sheet pan. Repeat with the remaining dough. Next, flatten the cookies to about 1/2-inch thick, with the palm of your hand or the bottom of a glass. Bake for 8-9 minutes or until golden brown around the edges and not quite set in the middle. Let cool on a wire rack at room temperature. Add the melted chocolate to a small piping bag. When ready to assemble the cookies, place back on a sheet pan. Cut just the very tip of the melted chocolate pastry bag and drizzle the chocolate over top of the cookies. Pipe the marshmallow meringue in any design you’d like over the top of the cookie. Using a kitchen torch, toast the meringue until golden brown and just beginning to char in spots. Serve immediately. Berry Cobbler Cookie Prep and Rest Time: 2 hours 15 minutes Cook Time: 30 minutes Makes 1 dozen cookies INGREDIENTS Cookie Dough 1 cup (96g) rolled oats 2 cups (300g) all-purpose flour 2 teaspoons (5g) cornstarch 1 teaspoon (7g) fine sea salt ½ teaspoon (2g) baking soda 1 cup (200g) light brown sugar 1 cup (200g) granulated sugar 1 1/4 cup (285g) melted unsalted butter 1 large egg 1 large egg yolk 2 teaspoons (8g) vanilla extract Raspberry Jam 1 1/2 pounds (680g) raspberries 1 ½ - 2 1/2 cups (250-500g) granulated sugar, depending on how sweet your berries are 2 1/2 tablespoons (23g) lemon juice Cinnamon Streusel Topping 1 cup (150g) all-purpose flour 1/2 cup (100g) granulated sugar 1/2 cup (100g) light brown sugar 1/2 teaspoon (2g) ground cinnamon 1/2 teaspoon (2g) fine sea salt 1/2 teaspoon (2g) ground nutmeg 6 1/2 tablespoons (91g) melted unsalted butter Cream Cheese Frosting ⅔ cup (150g) salted butter, softened 8 ounces (226g) cream cheese, softened 3 1/2 cups (415g) powdered sugar 1 1/2 teaspoons (8g) vanilla bean paste or extract Whole milk, as needed INSTRUCTIONS For The Cookie Dough Place the rolled oats in a food processor and pulse until it becomes a fine powder with tiny pieces throughout. In a medium mixing bowl, whisk together the flour, ground oats, cornstarch, salt and baking soda until evenly combined. Set aside. In a separate medium bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk into the sugar. Finally, whisk in the egg yolk, egg and vanilla extract until smooth and evenly combined. To your sugar mixture, add half the flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough and no longer see any raw flour. Cover with plastic wrap and refrigerate for 1 hour. For The Raspberry Jam In a saucepan, stir together the raspberries and sugar. Let macerate for 10 minutes. Stir in the lemon juice and then set over medium heat. Bring the mixture to a boil, while stirring and mashing the berries. Boil for 8-10 minutes or until thickened. You can test the consistency of the jam, starting around the 5 minute mark, by placing a small amount of sauce on a plate to quickly cool. The jam is done when it is thick enough to not run on the plate and nicely coats the back of your spoon. Remove from heat and pass through a fine mesh strainer to remove the seeds. Let cool completely at room temperature before refrigerating. For The Cinnamon Streusel Topping Preheat the oven to 350℉ / 177℃. Line a sheet pan with parchment paper. In a medium bowl whisk together the flour, sugars, cinnamon, salt, and nutmeg. While constantly stirring the flour mixture with a fork, drizzle in the melted butter. This will help create a clumpy texture for the streusel. Stop mixing once all the butter is incorporated and there is no more raw flour. Spread the streusel on the prepared sheet pan and bake until crispy and cooked through, about 5-7 minutes. Remove and cool completely. For The Cream Cheese Frosting Add the butter to a large mixing bowl, and beat with a hand mixer until smooth, lightened in color and fluffy. Add in the cream cheese and mix until evenly incorporated. Turn the mixer off and add a third of the powdered sugar. Mix on low until combined and then add more sugar, in batches, until smooth and homogenous. Stir in the vanilla and 2-3 teaspoons of milk, as needed, until the frosting is smooth and holds stiff peaks. Place in a pastry bag fitted with a round tip and set aside. To Bake and Assemble Keep the oven at the same temperature as the streusel, 350℉ / 177℃. Line two sheet pans with parchment paper. Scoop 2 ½ tablespoons of dough, per cookie, and roll into a ball. Place on the prepared sheet pan, about 2-inches apart and only adding about 6 cookies per sheet pan. Repeat with the remaining dough. Next, flatten the cookies to about 1/2-inch thick, with the palm of your hand or the bottom of a glass. Bake for 7-9 minutes or until golden brown around the edges and not quite set in the middle. Let cool on a wire rack at room temperature. When ready to assemble, add a swirl of your cream cheese frosting on top of one of your cookies, leaving a bit of space in between each ring. Repeat on the remaining cookies. Add the cooled raspberry jam to a piping bag and cut just the tip off the bag to make a small hole. Pipe the raspberry jam in the space left between the frosting rings. Finish by sprinkling some crumble across the top. Repeat with the remaining cookies and serve.

To Sum it up, Dim Sum is the perfect family meal on a budget. Steamed Pork Dumpling Prep Time: 30 minutes Cook Time: 20 minutes Makes 22-24 dumplings INGREDIENTS 1 pound (454g) ground pork 2 green onions, thinly sliced 3 cloves garlic, finely chopped 1/2 teaspoon (3g) toasted sesame oil, plus more to serve 1 tablespoon (17g) soy sauce Gyoza/potsticker wrappers, (if you’d like to make homemade follow this link) Water, as needed Chili oil, to serve (optional) INSTRUCTIONS In a medium bowl, add the ground pork, green onions, garlic, sesame oil and soy sauce. Mix until evenly combined. Place a dumpling wrapper on a work surface and add a heaping teaspoon of the pork mixture to the center. Wet the wrapper's perimeter with water, and close it like a taco, pinching the dough together at the top in the very center. Pleat both sides of the wrapper 3 to 4 times on either side. Repeat this process until you have used all of your pork mixture. Add 2-3-inches of water to a large pot that a 10-inch bamboo steamer fits on top of. Bring the water to a simmer. Place 10-12 dumplings in the steamer basket. Set over the simmering water, cover the steamer with its lid, and steam for 8-10 minutes or until the pork is cooked through. Serve right away as is or top with a drizzle of toasted sesame oil or chili oil. Cheung Fun Prep and Rest Time: 1 hour Cook Time: 30 minutes Serves 6-8 INGREDIENTS Cheung Fun 1 scant cup (120g) rice flour 2 tablespoons (15g) cornstarch 1/4 teaspoon (0.5g) fine sea salt 2 cups plus 2 tablespoons (500 ml) water Mushroom Filling 1/2 pound (225g) trumpet mushrooms, cut into ½-inch cubes Vegetable oil, for searing 1 cup (75g) green cabbage, roughly chopped Soy sauce, to taste Assembly Vegetable oil, to coat pan Cheung fun batter Mushroom filling Chili oil, to serve (optional) INSTRUCTIONS For The Cheung Fun In a medium bowl whisk together the rice flour, cornstarch, and salt until combined. While whisking constantly, pour in the water until the dry ingredients dissolve into the water. Set aside to rest for 20 minutes at room temperature. For The Mushroom Filling In a large sauté pan over medium high heat add enough vegetable oil to coat the bottom of the pan. Once hot, add your mushrooms and sear for 2-3 minutes, tossing occasionally or until lightly brown all over and the center still has some texture. Add the cabbage and toss for 1 minute or until welted. Stir in the soy sauce to taste, and continue to mix until all the vegetables are coated. Remove from the heat and set aside until ready to assemble. To Assemble and Cook Place a wok over medium high heat and add 2-3-inches of water. Bring the water to a simmer. Over the simmering water place a trivet, wire rack, balls of foil, or any item you have that will create a steamer within your wok. Lightly brush an 1/8th sheet pan or heatproof plate with vegetable oil. Pour enough batter to just coat the bottom of the sheet pan. Place the batter into the steamer, making sure it lays evenly on top of the rack, cover with foil, and steam for 2-3 minutes or until the batter is firm. Remove and let it cool completely. Evenly spread the mushroom filling over two thirds of the cheung fun. Using a bench scraper or rubber spatula to help guide it, carefully roll the cheung fun over the filling to create a rice roll. Repeat this process until you have used all your filing. Serve with chili oil on top, and enjoy. Turnip Cake Prep Time: 30 minutes Cook Time: 45 minutes Serves 6-8 INGREDIENTS Turnip Stir Fry 3 dried shiitake mushrooms Boiling water, as needed Vegetable oil, to sear ¼-⅓ cup roughly chopped cured or precooked meats, can be any variety (optional) 3 cloves garlic, roughly chopped 1 shallot, thinly sliced 1 pound (454g) daikon, peeled and coarsely grated Ground white pepper, to taste Mushroom soup base powder, to taste (optional) Soy sauce, to taste (optional) Batter 1 1/4 cups (170g) rice flour 1 tablespoon (9g) cornstarch 3/4 teaspoon (3g) granulated sugar 1/2 teaspoon (1g) salt 1 cup (240ml) water Assembly Cooking spray Turnip stir fry Batter Vegetable oil, for pan frying 2 green onions, thinly sliced (optional) Chili oil, to garnish (optional) INSTRUCTIONS For The Turnip Stir Fry Place mushrooms in a heat-proof container and pour over enough boiling water to cover. Place a ramekin on top to weigh down the mushrooms and rehydrate for 10 minutes. When rehydrated, strain from water, squeeze dry as much as possible and cut into a small dice. To a wok over medium high heat, add enough oil to coat the bottom. Heat until almost just smoking. Add the cured meat and cook for 1-2 minutes, or until it just begins to develop some golden brown color. Stir in the garlic and shallots and cook another 1-2 minutes or until translucent and softened. Add the daikon and stir fry for 2-3 minutes, stirring often until the daikon softens and most of the liquid released evaporates. Season to taste with white pepper and any other spices or flavorings you would like, such as mushroom powder or soy sauce. Stir in the mushrooms to combine and remove from heat. For The Batter in a medium bowl whisk together the rice flour, cornstarch, sugar, and salt until combined. Whisk in the water until thick, smooth and homogenous. Stir in the turnip stir fry mixture until evenly combined. To Assemble Place a wok over medium high heat and add 2-3-inches of water. Bring the water to a simmer. Over the simmering water place a trivet, wire rack, balls of foil, or any item you have that will create a steamer within your wok. Coat a loaf pan generously with cooking spray or brush it with vegetable oil. Add the turnip cake batter to the loaf pan, it should fill it about halfway. Place on the prepared steamer rack, making sure the loaf pan sits evenly, cover with foil and steam for 25-30 minutes. Check the water level every so often, and add more simmering water as needed so the pan never dries out. The turnip cake is done when it is completely set. When done cooking, remove the turnip cake from the pan and cool completely. Slice the cake into ½-inch slices. Heat a nonstick sauté pan over medium heat and add enough oil to coat the bottom of the pan. Sear each piece until golden brown on both sides. Remove and immediately serve with a garnish of green onions and/or chili oil. Char Siu Bao Prep and Rest Time: 2 hours 45 minutes (add 1 hour 15 minutes if making homemade char siu) Cook Time: 40 minutes (add 40 minutes if making homemade char siu) Makes 16 INGREDIENTS Bao Dough 4 cups (600g) bread flour 1/4 cup (56g) granulated sugar 1 1/2 teaspoons (11g) fine sea salt 1 cup (240ml) whole milk ⅔ cup (158ml) heavy cream 1 tablespoon (12g) instant yeast 1 large egg Bench flour, as needed Homemade Char Siu (optional) 1 ½ pounds (680g) boneless pork Boston butt, sliced 1-inch thick 3 cloves garlic, finely chopped ¼ cup (55g) granulated sugar 1 ½ teaspoons (5g) Chinese five spice 1 teaspoon (4g) Kosher salt 2 tablespoons (33g) oyster sauce, (optional) 2 tablespoons (30g) soy sauce ⅛ teaspoon red food coloring, (optional) 2 tablespoons (45g) honey 2 cups boiling water Char Siu Filling 2 tablespoons (24g) vegetable oil 2 shallots, finely chopped Salt, to taste 2 cups char siu, roughly chopped (use store bought, leftovers or the homemade recipe provided) 2 tablespoons (28g) granulated sugar 3 tablespoons (45g) soy sauce Splash of white distilled vinegar Splash of toasted sesame oil 3/4 cup (177ml) chicken stock 1 3/4 tablespoons (21g) all-purpose flour Soy sauce, to taste 2 green onions, thinly sliced 2 cloves garlic, finely chopped Assembly Proofed bao dough balls Cooled char siu filling Cooking spray Egg wash (1 large egg whisked together with 1 tablespoon water) White sesame seeds, for topping (optional) 2 tablespoons (28g) granulated sugar (optional) 2 tablespoons (28ml) water (optional) INSTRUCTIONS For The Bao Dough In a large bowl whisk together the flour, sugar, and salt until combined. In a heatproof container combine the milk and heavy cream and microwave to 95℉ / 35℃. Whisk in the yeast until dissolved followed by the egg until homogenous. Add the wet mixture to the dry ingredients and mix together with your hand until the dough begins to come together. If the dough is too loose and is clumping to your hands add a little more flour, a tablespoon at a time. Once the dough comes together, continue to knead, in the bowl, for 3-5 minutes or until smooth. Place the dough in a clean bowl, cover with plastic wrap, and let rise for 1 hour or until doubled. Punch down the risen dough and place on a lightly floured work surface. Divide the dough into 16 pieces, about 60 grams each. Roll each piece into a ball. Place on a parchment-lined sheet pan, cover with plastic wrap and let rise for 10 minutes. If You Are Making Homemade Char Siu Add all the ingredients, except the sliced pork, into a bowl and mix to combine. Add the pork and toss to fully coat in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour but up to overnight. When ready to bake, preheat the oven to 425℉ / 246℃ and line a sheet pan with a wire rack. Lay the marinated pork slices evenly over the wire rack, reserving the marinade left in the bowl for later. Fill the bottom of the pan with about 2 cups of boiling water and bake for 15 minutes. After 15 minutes, remove the pork and baste on both sides with the reserved marinade. Bake for another 10 minutes. Remove from the oven and increase the temperature to 475℉ / 246℃. Baste the pork on both sides again with the marinade and bake for an additional 3 minutes or until the pork begins to lightly char in spots. Remove from the oven and roughly chop. Set aside. For The Char Siu Filling Add the oil to a wok and place over high heat. Once the oil is hot, add the shallots and season with salt to taste. Stir fry until softened. Add in the char siu and stir fry until the pork becomes golden brown and is heated through. Stir in the sugar, soy sauce, vinegar, and sesame oil and bring to a boil. In a separate container, whisk together the chicken stock and flour until homogenous. Pour the chicken stock into the boiling pork mixture and continuously stir until the sauce thickens and evenly coats the spoon. Season with soy sauce to taste. Cut off the heat and add the green onions and garlic. Stir to combine and cool completely at room temperature. To Assemble Line two sheet pans with parchment paper. Roll each ball into a 4-5-inch wide disc. Add about 1 scant tablespoon of the pork mixture in the center and carefully wrap the dough around the filling. Pinch together the seams to seal completely and then roll into a light ball. Place on a parchment lined sheet pan and repeat with the remaining dough and filling, placing no more than 12 balls per sheet tray. Cover the balls with greased plastic wrap and let rise for 30-45 minutes or until doubled in size. Preheat oven to 375℉ / 190℃. Brush the tops of the bao with the egg wash. Sprinkle with white sesame seeds on top, if using. Bake for 15-20 minutes or until golden brown and the dough is cooked through. While the bao buns bake, make the sugar syrup if using. To a small saucepan add the sugar and water. Place over medium high heat until the water simmers and the sugar dissolves. Remove the buns from the oven and brush with the sugar syrup, if using. Serve immediately. Sticky Rice in a Corn Husk Prep and Soaking Time: 1 hour 20 minutes Cook Time: 50 minutes Makes 6-7 INGREDIENTS 6-7 corn husks Hot water, as needed 1 1/4 cups (275g) glutinous rice 2 teaspoons (8g) granulated sugar 2 tablespoons (36g) soy sauce 1 tablespoon (14g) white distilled vinegar 1 1/2 teaspoons (5g) cornstarch Vegetable oil, for searing 3 boneless, skinless chicken thighs, cut into bite-size pieces Salt, to taste 2 cloves garlic, finely chopped INSTRUCTIONS Place corn husks in a large heat-proof container or bowl and cover with hot water, making sure the husks are completely submerged. Soak for 10 minutes to soften. Wash and rinse the rice three times in cold water until the water runs clear. Add the rice to a quart size container and cover with cold water. Cover and soak the rice for 1 hour. Line a bamboo steamer basket with a parchment round. Set aside. Drain the rice and spread it evenly over the parchment lined steamer. Add 2-3 inches of water to a large pot that the bamboo steamer fits on top of. Place over medium heat and bring the water to a simmer. Cover the rice with the lid and steam for 20 minutes. After you finish steaming the rice, keep the water on low heat, to steam the corn husks later. In a small bowl whisk together the sugar, soy sauce, and vinegar until combined. Slowly add in the cornstarch, while whisking constantly, until the cornstarch is evenly combined and dissolved. In a wok or a large pan over medium high heat add enough oil to coat the bottom. Once hot, add the chicken pieces and stir-fry for 2-3 minutes or until seared and lightly browned. Pour in all of the cornstarch mixture and stir to evenly coat the chicken. Bring to a boil and stir fry until the chicken is mostly cooked through and the sauce thickens. Cut off the heat and stir in the garlic. Set aside. Open a soaked corn husk on a work surface. Add a small bed of cooked sticky rice and top that with a spoonful of chicken. Cover the chicken with more sticky rice and wrap the husk tightly around the filling. Tie the husk shut with a piece of corn husk or kitchen twine to secure. Repeat with the remaining husks, rice and chicken. Place the wrapped husks in the steamer basket and steam for 15-20 minutes before serving.

4 Courses. 9,000,000 Scoville of Heat. 1 Winner. The tastiest spicy food challenge ever done. *It is highly recommended to handle the spicy chilies with gloves. Every recipe suggests a range of quantity for the chilies, add as many as you’d like for your heat level.* Fried Cauliflower and Romesco Prep Time: 20 minutes Cook Time: 15 minutes Serves: 4 INGREDIENTS Romesco 1 16-ounce jar roasted red bell peppers 4 garlic cloves 1/2 cup (80g) toasted almonds 2 tablespoons (39g) tomato paste 1 tablespoon (9g) smoked paprika 1 teaspoon (2g) cayenne powder 1 tablespoon (10g) sherry vinegar, plus more to taste Salt, to taste Water, as needed 1/2 cup (120ml) extra virgin olive oil Cauliflower 1 head cauliflower, cut into 2-inch florets Vegetable oil, for frying Salt and pepper, to taste 2 lemons, zested and juiced INSTRUCTIONS For The Romesco To a blender add the roasted red peppers, garlic, almonds, tomato paste, smoked paprika, cayenne, vinegar and salt to taste. Blend on high speed until a smooth paste forms. Add in a splash of water to loosen the mixture slightly and then, with the blender running on low speed, stream in the olive oil until evenly combined and the sauce is emulsified. Set aside. For The Cauliflower Fill a heavy bottom pot just over halfway with vegetable oil and heat over medium high until the oil reaches 350℉ / 177℃. Fry the cauliflower in batches, for 3-4 minutes, or until the cauliflower is golden brown, crispy and tender. Strain out of the oil and place in a bowl. Season immediately with salt and lemon juice to taste, tossing to evenly coat. Spread the fried cauliflower out on a sheet pan and then repeat with the remaining batches of cauliflower. Spread some of the romesco sauce onto a serving plate. Top with fried cauliflower, salt to taste and lemon zest to garnish. Serve immediately. Budae Jjigae Prep Time: 25 minutes Cook Time: 15minutes Serves: 2-4 INGREDIENTS Sauce 5-10 bird’s eye chilies, stem removed and roughly chopped 5 cloves garlic, thinly sliced 1 tablespoon fine sea salt 2 tablespoons (23g) gochugaru 1 1/2 tablespoons (33g) gochujang 1 tablespoon (15g) granulated sugar 2 1/2 tablespoons (36g) mirin 1 1/2 tablespoons (24g) soy sauce Assembly 1 can SPAM, cut into ½-inch slices ½ block firm tofu, cut into ½-inch slices 4 ounces (113g) shiitake mushrooms, cut into ½-inch slices 1 bunch enoki mushrooms, root end removed 1/2 cup (79g) kimchi, roughly chopped Homemade Budae Jjigae sauce 4 ½ cups (1L) chicken stock 4 ounces (110g) instant ramen noodles 1 1/2 cups (90g) Korean rice cakes (soaked in cold water for 15 mins) 2 slices American cheese 3 green onions, thinly sliced INSTRUCTIONS For The Sauce In a mortar and pestle, grind together the chilies, garlic, and salt until a paste forms. To the paste stir in the gochugaru, gochujang, sugar, mirin and soy sauce until well combined. Set aside in a bowl. To Assemble In a 12-inch wide and 5-6-inch deep saucepan, that is not over any heat, add each of the following ingredients in their own sections in the pan: SPAM, tofu, shiitakes, enoki mushrooms and kimchi. Spoon the sauce into the center of the pan and pour the chicken stock over everything. Turn the heat to medium high, cover with a lid and boil for 7 minutes or until the vegetables are tender. Remove the lid and add the ramen noodles, rice cakes, American cheese, and green onions. Make sure the noodles and rice cakes are submerged in the liquid. Boil, uncovered, for 4 minutes or until the noodles are soft. Serve immediately and enjoy! Seven Pot Gochujang Chicken Prep Time: 20 minutes Cook Time: 25 minutes Serves: 4-6 INGREDIENTS Seven Pot Gochujang Chicken 8 chicken wings 8 chicken drumsticks 2 teaspoons (10g) fine sea salt, plus more to taste 1/2 teaspoon (2.5g) granulated sugar 2 teaspoons (8g) freshly grated ginger 1 cup (130g) cornstarch 1/2 cup (75g) all-purpose flour MSG, to taste (optional) Vegetable oil, for frying 2 green onions, thinly sliced (for garnish) Sauce 5 cloves garlic 1 teaspoon (3g) toasted sesame oil 1/4 cup (68g) honey 3 tablespoons (44g) ketchup 2 tablespoons (50g) gochujang 2 tablespoons (20g) soy sauce 2-5 seven pot chili peppers, stems removed INSTRUCTIONS For The Seven Pot Gochujang Chicken Place the chicken in a mixing bowl. Sprinkle over top the salt, sugar, and ginger and toss to evenly coat. Set aside to marinate while you prepare the sauce. Fill a heavy bottom pot just over halfway with vegetable oil and place over medium high heat until it reaches 320℉ / 160℃. Have a sheet pan lined with a wire rack near the hot oil. When ready to fry, whisk together in a large bowl the cornstarch, flour, salt and MSG to taste. Coat all the chicken pieces evenly with the dredge and shake off any excess back into the bowl. Place on a sheet pan. Add the dredged chicken, in batches, to the hot oil and fry for 3-4 minutes to par cook; the chicken will still be pale in color. Remove to the sheet pan with the wire rack and cool while you par fry the remaining chicken. Increase the oil temperature to 375℉ / 190℃. Again, in batches, fry the chicken for 3-4 more minutes or until golden brown, crispy, and the internal temperature reads 165℉ / 74℃. Drain off the excess oil on the sheet pan lined with the wire rack. Transfer the fried chicken to a bowl and add half of the sauce, tossing to evenly coat. Plate the chicken wings and garnish with sliced green onions. For The Sauce Place all ingredients in a blender and blend until smooth. Set aside in a bowl. Curry From Hell Prep and Marinade Time: 45 minutes Cook Time: 2 hours 15 minutes Serves: 4 INGREDIENTS Curry Paste 5 tablespoons (35g) Kashmiri chili powder 3 teaspoons (8g) toasted cumin seeds 2 teaspoons (5g) toasted coriander seeds 1 teaspoon (5g) toasted fenugreek seeds 3 cloves 4 green cardamom pods 2 teaspoons (5g) ground cinnamon 1 teaspoon (4g) granulated sugar 1/2 teaspoon (3g) freshly ground black pepper 3 T-Rex dragon’s s breath chilies 2 chocolate moruga scorpion chilies 12 cloves garlic 1-inch knob fresh ginger 1/3 cup (78ml) white distilled vinegar 2 cups (473ml) water Salt, to taste Curry 1 1/2 pounds (680g) beef chuck roast, cut into 1-inch cubes 1 white onion, finely chopped 1-inch knob ginger, peeled and grated 4 cloves garlic, finely chopped 1/4 cup (40g) ghee 2 1/2 tablespoons (38g) tomato paste 2 cups (473ml) beef stock 10 curry leaves Salt, to taste 1/4 teaspoon (2g) Mad Dog Plutonium 9 extract, (optional for added extreme spice) Cilantro leaves, to garnish INSTRUCTIONS For The Curry Paste In a blender, add all the spices, sugar and black pepper and blend on high speed until everything is a fine powder. Add the chilies, garlic, ginger, vinegar, and water and blend until smooth. Carefully remove the lid and season with salt to taste (at your own risk). Remove the paste to a bowl and set aside the dirty blender to use again later. For The Curry Preheat the oven to 375℉ / 190℃. Place the beef in a large bowl or container and add the curry paste. Using gloves, toss the curry paste with the beef, to evenly coat. Cover with plastic wrap and marinate for 30 minutes. In a mixing bowl, add the onion, ginger, and garlic. Place a 12-inch skillet over medium heat and add the ghee. Once the ghee is hot and melted, add the onion mixture, stirring often, and season with salt to taste. Cook for 4-5 minutes or until the onions have softened. Stir in the tomato paste and cook for 1-2 minutes or until softened and lightly toasted. Add about a quarter of the total beef stock, stirring to combine with the tomato paste, and bring the mixture to a boil. Boil for 2-3 minutes or until the veggies are completely softened. Carefully pour the sauce back into the blender you used for the curry paste and blend until smooth. Pour that mixture back into the skillet and combine with the rest of the beef stock. Add in the marinated beef as well as any of the marinade and stir to combine. Add the curry leaves, bring the mixture to a simmer over medium heat. Cover with a lid and transfer into the preheated oven. Braise the beef for 2 hours or until the sauce has reduced and the beef is tender. Optionally, for some extreme heat, stir in Mad Dog Plutonium 9 extract. Garnish with cilantro leaves and serve!

This is better than the one in the Avengers. Shawarma Meat Prep Time: 30 minutes Cook Time: 1 hour Serves: 6-8 INGREDIENTS 3-4 pounds (1.3-1.8kg) boneless, skinless chicken thighs Alternatively you can mix in a few skin on, deboned chicken thighs for added flavor) 1 1/2 tablespoons (15g) Kosher salt 1 ¼ tablespoons (8g) sweet paprika 1 teaspoon (0.5g) turmeric powder 1 teaspoon (5g) granulated sugar 1 tablespoon (8g) ground cumin 1 1/2 teaspoons (4g) ground cinnamon 2 teaspoons (3g) ground cardamom 1 teaspoon (2g) ground black pepper 1 white onion, thinly sliced 10 cloves garlic, thinly sliced 1 large tomato 1/3 cup (78ml) extra virgin olive oil INSTRUCTIONS Place the chicken in a large mixing bowl, add all the spices, and mix until well combined and thoroughly coated. Place a chicken thigh on a cutting board and top with a few slices of onion and garlic. Slide the chicken thigh onto the skewer of your vertical grill (shawarma grill) and repeat with another piece of chicken. This time skewer the chicken so it lays in the opposite direction as the first one, this will help create an even stack of meat. Repeat this process until you have stacked all the meat with layers of onion and garlic between each piece of meat. Skewer the tomato on the very top. Place the skewer in the vertical grill, light it up and cook on low for about 1 hour or until the chicken is charred on the outside and cooked through. Slice some of the chicken from the skewer and add to a piece of homemade flatbread. Garnish with your favorite side dishes. Enjoy! Flatbread Prep and Rising Time: 1 hour 45 minutes Cook Time: 20 minutes Makes 10 flatbreads INGREDIENTS 2 1/2 teaspoons (10g) instant yeast 1 cup (236ml) lukewarm water, (around 95℉ / 35℃) 1 tablespoon (15g) granulated sugar 2 tablespoons (24g) extra virgin olive oil, plus additional for brushing 2 teaspoons (8g) Kosher salt 3/4 cup (175g) plain yogurt 3 1/2 cups (525g) all-purpose flour, plus more for bench flour Cooking spray INSTRUCTIONS In a small bowl whisk together the yeast, water and sugar until combined. Next, whisk in the olive oil and salt followed by the yogurt until everything is incorporated. In a large bowl, add half of the flour. Whisk in the yeast mixture until a loose batter forms and then add in the remaining flour. Stir together with your hand until it becomes a rough dough. Knead by hand, in the bowl, for 3-5 minutes or until the dough is smooth. Place in a greased bowl, cover with plastic wrap, and rise for 1 hour or until doubled in size. Punch down the dough and divide into 10 evenly sized pieces, around 91 grams each. Roll each piece into a ball, cover with a clean, damp towel and let rest for 10 minutes. Lightly dust a work surface with flour and roll each ball into a 7-inch circle. Heat a 10-12-inch sauté pan over medium low heat. Lightly brush one side of a flatbread with olive oil and place that side down in the hot pan. Cook for 1-1 ½ minutes or until the dough begins to bubble on the top and the bottom is golden brown. Brush the top side of the flatbread with more oil before flipping and cooking on the second side for another 1 1/2-2 minutes or until golden brown and cooked through. Remove to a plate and cover with a clean towel to keep warm. Repeat with the remaining dough. Pickles Prep Time: 20 minutes Cook Time: 5 minutes Serves: 8 INGREDIENTS 3 cups (700ml) white distilled vinegar 1 cup (240ml) water 2 teaspoons (10g) granulated sugar 1 ¼ tablespoons (18g) Kosher salt 1 teaspoon (2g) cumin seeds 1 tablespoon (3g) coriander seeds 3 large carrots, peeled and sliced ¼-inch thick 3 red Fresno chilies, thinly sliced 2 English cucumbers, thinly sliced INSTRUCTIONS In a medium saucepan over medium high heat bring the vinegar, water, sugar and salt to a boil. Place a piece of cheese cloth down and add the cumin and coriander seeds to the center. Wrap the cheesecloth around the spices and tie tightly with kitchen twine. Place all the veggies into a heat-proof container, add in the sachet, and pour the hot vinegar over top. Place plastic wrap over the pickles to keep them submerged and cool to room temperature. Once cooled, refrigerate until ready to use. Rice Prep Time: 5 minutes Cook Time: 25 minutes Serves: 6-8 INGREDIENTS 2 1/2 cups (220g) medium grain rice 2 ½ tablespoons (35g) unsalted butter 1/3 cup (60g) orzo 2 1/2 cups (600ml) chicken stock INSTRUCTIONS Start by washing and rinsing the rice three times, or until the water runs clear. Drain the rice one last time. In a large sauté over medium heat melt the butter. Once melted, stir in the orzo and toast, while stirring, for about 2 minutes or until deeply golden brown. Stir in the drained rice and toast for 1 additional minute. Add the toasted orzo and rice to a rice cooker. Pour in the chicken stock and turn your rice cooker on. Once the rice is cooked, keep warm in the rice cooker until ready to serve. Toum Prep Time: 40 minutes Cook Time: 0 minutes Serves: 6-8 INGREDIENTS 1 1/4 cups (120g) garlic cloves, cut in half and germ removed 2 1/2 teaspoons (7g) Kosher salt 3 1/2 tablespoons (52g) lemon juice 3 cups (700ml) vegetable oil 1/4 cup (59ml) ice water INSTRUCTIONS Place the garlic and salt in a food processor and pulse a couple of times until finely minced. Next, add 1 tablespoon of lemon juice and process until a paste forms. Add another tablespoon of lemon juice and process until smooth and fluffy in texture. With the processor running the whole time, drizzle in 1/2 cup of vegetable oil, followed by the remaining 1 ½ tablespoons of lemon juice and then another ½ cup of vegetable oil. Continue processing and now alternate between a splash of cold water and ½ cup of vegetable oil until all the water and oil is added. Serve immediately or cover and refrigerate until ready to use. Gacik Prep Time: 20 minutes Cook Time: 0 minutes Serves: 6 INGREDIENTS 1 2/3 cups (400g) plain yogurt 1 tablespoon (2g) finely chopped mint 2 tablespoons (8g) finely chopped dill 1 English cucumber, cut into ½-inch cubes 2 cloves garlic, grated 2 tablespoons (24g) extra virgin olive oil, plus more for serving Salt, to taste Za’atar, to garnish Parsley leaves, to garnish Flakey sea salt, to taste INSTRUCTIONS In a medium bowl combine the yogurt, mint, dill, all but 2-3 tablespoons of cucumber, garlic, olive oil and salt to taste. Mix until evenly combined. Place the sauce in a serving bowl and garnish with the reserved diced cucumber, za’atar, parsley, flakey sea salt, and a drizzle of olive oil. Serve immediately or refrigerate until ready to use. Grilled Peppers Prep Time: 20minutes Cook Time: 15 minutes Serves: 6-8 INGREDIENTS 2 red bell peppers 4 Anaheim peppers 1 garlic clove, grated 3 tablespoons (2g) finely chopped parsley 1/2 teaspoon (0.5g) fresh thyme, finely chopped 1/2 teaspoon (0.5g) ground cumin 2 tablespoons (30g) lemon juice 1/4 cup (60ml) extra virgin olive oil Salt, to taste INSTRUCTIONS Set a wire rack over an open flame. Add the bell peppers and cook until completely charred all over, flipping as needed. Char the Anaheim peppers as well over the open flame, turning as needed, until they char in spots and have a speckled look. Add the peppers to a large bowl and cover with plastic wrap to steam for 10 minutes. After 10 minutes, use a paper towel to remove the bell pepper skin. Remove the seeds from the bell peppers and Anaheim peppers and cut into 2-inch pieces. Place the peppers into a bowl and evenly combine with the remaining ingredients. Season with salt to taste and serve. Gozleme Pastry Prep Time: 45 minutes Cook Time: 20 minutes Serves: 6-8 INGREDIENTS Pastry 2 1/2 cups (375g) all-purpose flour, plus more for bench flour 3/4 teaspoon (7g) fine sea salt 3/4 cup (180ml) warm water 5 tablespoons (75ml) extra virgin olive oil Filling ¾ pound (350g) baby spinach, roughly chopped or torn by hand 3 cloves garlic, finely chopped 2 large eggs Assembly Rolled pastry dough Filling 10 ounces (283g) crumbled feta 1 cup (14g) parsley leaves 1 1/2 cups (135g) grated Kasseri cheese, (optional) Water, as needed Vegetable oil, for cooking Salt, to taste INSTRUCTIONS For The Filling In a medium bowl, add the spinach, garlic, and eggs and mix to combine. Squeeze the spinach mixture together between your hands to lightly bruise the spinach. Season with salt to taste. Set aside. For The Pastry In a medium bowl whisk together the flour and salt. Add the warm water and oil and mix until you get a rough dough. Knead the dough by hand, in the bowl, for 5 minutes or until smooth. Cover with plastic wrap and let rest for 10-15 minutes. Lightly dust a work surface with flour. Remove the dough from the bowl and split into 4 even pieces. Roll each piece into an 8 x 14-inch rectangle. To Assemble Spread some filling on the lower half of a piece of rolled dough. Top with crumbled feta, parsley leaves and Kasseri cheese. Fold the top side over the filling, so the top edge and bottom edge meet. Use water, if needed, to help seal the edges together. Heat a 12-inch nonstick skillet over medium high. Add a couple tablespoons of vegetable oil to coat the pan. Once the oil is hot, add one pastry and cook for 3 minutes, pressing down lightly or until golden brown. Flip, and cook for another 2-3 minutes or until golden brown on the second side. Remove from the pan, and repeat with the remaining pastries, adding more oil in the pan as needed. Slice the finished Gozleme into 3 - 4-inch pieces and enjoy while hot. Helva Prep and Rest Time: 45 minutes Cook Time: 15 minutes Serves: 6-8 INGREDIENTS Cooking spray 1 3/4 cups (415g) tahini 3/4 cup (80g) shelled raw pistachios, plus more for garnish 1/2 cup (118ml) water 1 pound (450g) granulated sugar INSTRUCTIONS Spray an 8.5 x 4.5-inch loaf pan with cooking spray. Line it with parchment leaving at least a 1-inch overhang on the long sides. In a medium bowl stir together the tahini and pistachios. In a saucepan over medium heat add the water and sugar. Bring the water to a boil. Once boiling, increase the heat to high until the temperature reaches 250℉ / 121℃. Cut off the heat and slowly stream the hot sugar mixture into the tahini while stirring constantly. Stir for 30-40 seconds or until the mixture just begins to pull from the sides of the bowl. Don’t overstir or the mixture will become very dry. Pour into the prepared loaf pan, spreading it out evenly and garnish with additional pistachios on top. Cool completely or until it sets and then remove from the loaf pan and cut into slices or squares.

This time I’m bringing my home to the restaurant. Good luck Nandos. Peri Peri Chicken Prep Time: 40 minutes Cook Time: 1 hour 35 minutes Serves: 4 INGREDIENTS Peri Peri Sauce 1 white onion, cut in quarters and peeled 2 red bell peppers 7 Thai red chilies, stems removed 1 lemon, zested and juiced 1/3 cup (78ml) white distilled vinegar 4 teaspoons (10g) smoked paprika 3/4 teaspoon (0.5g) dried oregano 3/4 teaspoon (3g) ground white pepper 8 cloves garlic, roughly chopped 1 tablespoon (15g) light brown sugar 1 bay leaf 1 ½ tablespoons (18g) whisky, (optional) Splash of water or lemon juice, if needed Salt, to taste 1-2 tablespoons (18g) honey, (optional) 1/2 cup (120ml) vegetable oil 3 cloves garlic Peri Peri Chicken 1 whole chicken, cut into 4 pieces (leg and thigh attached and breast and wing attached) Salt and pepper, to taste Peri peri sauce, for basting Vegetable oil or cooking spray, for greasing grill Perinaise, to serve Grilled corn with peri peri compound butter Peri peri compound butter garlic bread Peri peri fries INSTRUCTIONS For The Peri Peri Sauce Place a wire rack over an open flame on your stovetop. Add the white onions and cook until charred on all sides. Transfer to a metal bowl and then add the bell peppers to the open flame. Cook the bell peppers on all sides until deeply charred all over. Transfer the peppers to the bowl as well, cover with plastic wrap and let steam for 10 minutes. Remove the root end of the onion and add to a blender. Remove the skin from the bell pepper by wiping away the char with a paper towel. Remove the stem and seeds as well and cut the pepper into large pieces. Add to the blender. In addition to the onion and pepper, add the Thai chilies, vinegar, paprika, oregano, white pepper and garlic to the blender. Blend on high speed until smooth. Pour the sauce into a saucepan over medium heat and stir in the brown sugar, bay leaf, and whisky. Increase the heat to medium high to bring to a boil. Remove the bay leaf and reduce the heat to low and simmer for 20 minutes to reduce the sauce. After the sauce has reduced, add back to the blender. Add a splash more of lemon juice or water to loosen the consistency slightly, season with salt to taste and add the honey. Blend on high speed to get as smooth of a sauce as possible. Once smooth, with the blender running, stream in the vegetable oil until combined. At the end of adding the oil add in the garlic cloves and blend another minute or so until smooth. Strain through a fine mesh strainer into a mixing bowl over an ice bath, and cool completely. Season with salt to taste. For The Peri Peri Chicken Preheat the oven to 325℉ / 163℃. Cover a sheet tray with foil and top with a wire rack. Place the chicken pieces, skin side up, on the wire rack and season generously with salt. Lightly brush the chicken with the peri peri sauce. Bake for 45 - 50 minutes or until the internal temperature is 160℉ / 71℃. Light up your grill with one hot side and one cold side. Grease the grates with oil. Add the chicken to the hot side of the grill. Baste and flip the chicken pieces every 15 seconds or until the chicken is charred in spots and the sauce glazes the chicken all over. Serve immediately with the peri peri fries, garlic bread, grilled corn and perinaise. Perinaise Prep Time: 15 minutes Cook Time: 0 minutes Makes 2 ½ cups INGREDIENTS 2 large egg yolks Salt, to taste 2 cloves garlic, grated 1 tablespoon (15g) Dijon mustard 1 ¼ cups (295ml) vegetable oil 1 tablespoon (15g) cold water 1 tablespoon (14g) lemon juice 1/4 cup (55g) peri peri sauce INSTRUCTIONS In a medium bowl, whisk together the egg yolks, salt to taste, garlic, and mustard until combined. While whisking, add a few drops of oil and then as the oil incorporates slowly increase the amount added to a slow, thin stream. Once the mixture starts to thicken, add the water and then keep adding the oil until you have a thick, emulsified sauce. Stir in the lemon juice and peri peri sauce. Serve immediately or refrigerate until ready to use. Peri Peri Compound Butter Prep Time: 5 minutes Cook Time: 0 minutes Makes 1 1/2 cups INGREDIENTS 1 cup (112g) salted butter, softened ⅓ cup (72g) peri peri sauce INSTRUCTIONS Add the softened butter to a medium bowl and beat on high speed with a hand blender until smooth. Mix in the peri peri sauce until homogenous. Keep out at room temperature until ready to serve. If making ahead, store in the refrigerator and bring back to room temperature before using. Grilled Corn with Peri Peri Compound Butter Prep Time: 5 minutes Cook Time: 10 minutes Serves 4-6 INGREDIENTS 4 corn on the cob, husks and silks removed Peri peri compound butter, at room temperature Cilantro, to garnish Preheat a grill over medium high heat. Cut the corn cobs in half. Grill the corn until lightly charred in spots and the kernels are bright yellow and tender. Remove to a serving plate, top with some peri peri compound butter and cilantro leaves and enjoy while hot. Peri Peri Compound Butter Garlic Bread Prep Time: 5 minutes Cook Time: 15 minutes Serves 4-6 INGREDIENTS 1/2 cup (110g) peri peri compound butter, at room temperature 1-2 cloves garlic, finely chopped 1/4 cup (4g) finely chopped parsley 1 baguette INSTRUCTIONS Preheat the oven to 375℉ / 190℃. In a bowl, combine the peri peri compound butter, garlic, and parsley. Cut the baguette in half lengthwise, then cut in half again crosswise to create 4 pieces. Spread the butter on each side and place, cut side up, on a sheet pan. Bake for 15 minutes or until the bread is golden brown and toasted. Cut into pieces and serve immediately. Peri Peri Fries (Chips) Prep Time: 30 minutes Cook Time: 15 minutes Serves 4-6 INGREDIENTS Seasoning 2 teaspoons (8g) garlic powder 1/2 teaspoon (0.5g) onion powder 1/2 teaspoon (1g) ground cumin 1 teaspoon (1g) coriander powder 1 teaspoon (4g) lemon pepper seasoning 2 1/2 teaspoons (5g) smoked paprika 1/2 teaspoon (1g) cayenne powder 1 tablespoon (11g) Kosher salt 1 1/2 teaspoons (10g) granulated sugar Fries 3/4 cup (112g) all-purpose flour 1 teaspoon (4g) garlic powder 1/2 teaspoon (0.5g) paprika 1 1/2 teaspoons (8g) fine sea salt 1 cup (236ml) cold water, plus more to soak potatoes 2 pounds (900g) russet potatoes, peeled and cut into ⅓-½-inch thick batons Salt, to taste 1-2 quarts (950ml - 1.9L) vegetable oil, for frying INSTRUCTIONS For The Seasoning In a bowl, add all the ingredients and mix until combined. Set aside for after you fry the potatoes. For The Fries In a medium bowl whisk together the flour, garlic powder, paprika, salt, and water until a smooth batter forms. Place potatoes in a bowl, generously season with salt, and cover with cold water. Let sit in the water for 10 minutes. Drain the potatoes. Line a sheet pan with paper towels and lay out the potatoes in an even layer to pat dry. Fill a heavy bottom pot just over halfway with vegetable oil. Heat the oil to 350℉ / 177℃. Line a sheet pan with a wire rack and have near the fry oil. In batches, dip the potatoes into the batter and place directly in the fryer. Fry for 3-4 minutes or until golden brown and crispy. Remove to the wire rack lined sheet pan and sprinkle the seasoning generously over top of the hot fries. Repeat with the remaining potatoes and serve immediately.

I may have gone a little overboard on this one… but you know I had to do it to em. $7 Pizza Prep and Rise Time: 5 hours 45 minutes Cook Time: 45 minutes Makes 6 12-inch pizzas INGREDIENTS American Pizza Dough (NY Style) *recipe given in grams for accuracy* 950g all-purpose flour 25g granulated sugar 19g fine sea salt 617g water 14g instant yeast Cooking spray Sauce 1 tablespoon (9g) extra virgin olive oil 1 tablespoon (14g) unsalted butter 6 cloves garlic, roughly chopped Salt, to taste 2 teaspoons (4g) red pepper flakes 1 28-ounce can (400g) crushed tomatoes Splash of water 2 teaspoons (2g) dried oregano 1 teaspoon (1g) dried thyme 1 ½ tablespoons (21g) granulated sugar Assembly 6 proofed pizza doughs Bench flour 1 cup sauce 2 cups (400g) freshly grated low-moisture mozzarella cheese 1 ½ cups (300g) freshly grated Monterey jack cheese INSTRUCTIONS For The American Pizza Dough In a large bowl whisk together the flour, sugar and salt until combined. Add water to a heat proof container and microwave to 95℉ / 35 ℃. Whisk in the yeast until dissolved. Add the yeast mixture to the flour and mix together by hand until a rough dough forms. Knead the dough in the bowl for about 5 minutes or until smooth. Transfer the dough to a greased bowl, cover with plastic wrap and let rise for 2 hours at room temperature or overnight in the refrigerator. Punch the air out of the dough and divide into 6 pieces, about 300 grams each. Form the dough pieces into balls and place on a greased sheet pan. Cover with plastic wrap and let rise for an additional 2-3 hours. For The Sauce In a small saucepan over medium heat add the olive oil and butter. When the butter just melts add in the garlic and salt to taste. Cook the garlic for about 1 minute or until fragrant. Stir in the red pepper flakes and toast for another minute or so. Pour in the crushed tomatoes. Add a splash of water to the can, swirl it to clean the can of any leftover tomato and add that into the saucepan. Stir in the oregano, thyme, sugar and more salt to taste. Bring the mixture to a simmer, reduce the heat to low, and cook for 5-7 minutes, or until the sauce reduces and thickens. The sauce is thick enough when you can run your spatula through the sauce and you see a trail left behind. Remove from heat and set aside. To Assemble and Cook About 30 minutes before your dough is finished with its second rise, add a pizza stone to the lower third of your oven and preheat to the hottest temperature your oven will go to, ideally between 475-500℉ / 246-260℃. Lightly dust a clean work surface with flour and lay out one of the pieces of dough. Punch down the center and then lightly press all around to create a thin perimeter for the crust. Drape the dough over your closed fists and work the dough around the entire perimeter of itself to stretch it out to about a 12-13-inch round. Place on a lightly dusted pizza peel or cutting board and add a couple tablespoons of sauce to the center of the dough. Use the bottom of a ladle or spoon to work the sauce out towards the edges of the dough in an even layer. Top with mozzarella and Monterey jack cheese. Slide the pizza onto the hot stone and cook for 6-8 minutes or until the dough is golden brown around the crust and on the bottom, the cheese is melted and bubbling. Remove the pizza to a cutting board and let rest a few minutes before slicing and serving. Repeat with the remaining pizza doughs and ingredients. $1700 Pizza *For best results, start the pizza dough the day before serving* Prep Time: 3 hours 45 minutes minutes plus overnight Cook Time: 30-45 minutes Makes 6 12-inch pizzas INGREDIENTS Italian Pizza Dough *recipe given in grams for accuracy* 800g Tipo “OO” flour 16g fine sea salt 512g water 3-4g instant yeast Cooking spray Vinegar Glaze 1 cup (240ml) black garlic vinegar 1 cup (240ml) mulberry black vinegar 1 cup (200g) granulated sugar 1/2 cup (115g) roughly chopped palm sugar Sauce 1 15-ounce (425g) can roasted crushed tomatoes 3 red bell peppers 4 cloves garlic 1/2 cup (75g) roasted almonds 1 tablespoon (11g) sherry vinegar 1 teaspoon (4g) smoked paprika 1/2 teaspoon (2g) cayenne powder 1/2 cup plus 2 tablespoons (148ml) extra virgin olive oil Salt, to taste Assembly 12 thin slices Jamón Ibérico, cut into 1-2-inch pieces 1 pack 24k edible gold sheets 1 fresh hearts of palm, thinly sliced Extra virgin olive oil, to taste Lemon juice, to taste Salt, to taste 6 proofed pizza doughs Bench flour 1-1 ½ cups sauce 2 pounds smoked scamorza cheese, freshly grated Freshly grated Parmigiano Reggiano, to taste Vinegar glaze, to taste 12 basil leaves, torn 1 black truffle, thinly sliced 1 miniature tin highest quality caviar INSTRUCTIONS For The Italian Pizza Dough In a large bowl whisk together the flour and salt until combined. Add water to a heat proof container and microwave to 95℉ / 35℃. Whisk in the yeast until dissolved. Add the yeast mixture to the flour and mix together by hand until a rough dough forms. Knead the dough in the bowl for about 5 minutes or until smooth. Transfer the dough to a clean, greased bowl, cover with plastic wrap and let rise overnight in the refrigerator. Punch the air out of the dough and divide into 6 pieces, about 250 grams each. Form the dough pieces into balls and place on a greased sheet pan. Cover with plastic wrap and let rise for an additional 2-3 hours. For The Vinegar Glaze In a medium sauté over medium high heat add all the ingredients and stir to combine. Bring to a boil, stirring often to dissolve the sugar. Once at a boil, reduce the sauce for 5-8 minutes or until reduced by half and the top of the mixture is covered in bubbles. Remove from heat and allow to cool, the reduction will continue to thicken as it cools. For The Sauce In a medium saucepan over medium high heat add the crushed tomatoes. Bring to a boil and then continue to cook for 5 minutes to reduce the sauce. Turn a flame to high on your stovetop and add the bell peppers directly over the flame, cook, turning occasionally, or until the peppers are completely charred on all sides. Remove to a bowl, cover with plastic wrap and let steam for 5 minutes. Remove the skins from the peppers by wiping away the char with a paper towel and then remove the stems and seeds. In a blender, add the roasted peppers, reduced crushed tomatoes, garlic, almonds, vinegar and spices. Blend until smooth. With the motor running, slowly stream in the olive oil until the sauce is emulsified and creamy. Pour the sauce into a bowl and season with salt to taste. Set aside. To Assemble and Cook Place a piece of the jamón in a section of the gold leaf sheet and fold the sheet over to completely cover it in gold. Repeat with the remaining jamón and gold leaf. In a small bowl combine the hearts of palm with olive oil, lemon juice and salt to taste. Set aside. About 30 minutes before your dough is finished with its second rise, heat a pizza oven to 700℉ / 371℃. If using a home oven, add a pizza stone to the lower third of your oven and preheat to the hottest temperature your oven will go to, ideally between 475-500℉ / 246-260℃. Lightly dust a clean work surface with flour and lay out one of the pieces of dough. Punch down the center and then lightly press all around to create a thin perimeter for the crust. Drape the dough over your closed fists and work the dough around the entire perimeter of itself to stretch it out to about a 12-13-inch round. Place on a lightly dusted pizza peel or cutting board and add a couple tablespoons of sauce to the center of the dough. Use the bottom of a ladle or spoon to work the sauce out towards the edges of the dough in an even layer. Top the sauce with a generous amount of cheese. Slide the dough into the pizza oven and cook for 25-30 seconds. Rotate the pizza and cook for another 25-30 seconds or until the crust is puffed and slightly charred, the bottom is golden brown and the cheese is melted. If cooking in a home oven, cook for 6-8 minutes for similar results. Top the pizza with freshly grated parmesan, a drizzle of the vinegar glaze, marinated hearts of palm slices, torn basil leaves, slices of black truffle, small spoonfuls of caviar and about 4-5 pieces of jamón wrapped in gold leaf. Serve immediately Repeat with the remaining pizza doughs and ingredients.

You could have a hot wheels car or hot chicken, you tell me buddy. Prep Time: 40 minutes Cook Time: 30 minutes Serves 4 INGREDIENTS Waffles 2 cups (300g) all-purpose flour 2 tablespoons (24g) granulated sugar 1/2 teaspoon (2g) fine sea salt, plus more to taste 1 tablespoon (10g) baking powder 2 large eggs 1/2 cup (120ml) vegetable oil, plus more if frying like a funnel cake 1 3/4 cups (415ml) whole milk Cooking spray Fried Chicken 1 1/2 cups (355ml) buttermilk 3 tablespoons (32g) pickle juice, (optional) 3 teaspoons (8g) paprika, divided 4 teaspoons (14g) Kosher salt, divided 2 teaspoons (12g) MSG, divided (optional) 8 chicken drumsticks 2 cups (300g) all-purpose flour 1 tablespoon (13g) garlic powder ½ teaspoon (2g) onion powder 1 teaspoon (2g) celery powder, (optional) 14 cups (3.3L) vegetable oil, for frying Nashville Hot Oil 1 tablespoon (15g) granulated sugar 2 teaspoon (7g) Kosher salt 2 teaspoons (5g) paprika 1 tablespoon (13g) garlic powder 3 tablespoons (30g) cayenne powder 1/2 teaspoon (5g) onion powder 1 teaspoon (5g) MSG, (optional) 1 cup (240ml) hot oil, from the fryer Assembly Fried Chicken Nashville Hot oil Waffles Unsalted butter, to taste Maple syrup or honey, to serve (optional) INSTRUCTIONS For The Waffles In a medium bowl whisk together the flour, sugar, salt, and baking powder until combined. In a separate medium bowl whisk together the eggs, oil, and milk until homogeneous. Whisking constantly, add the wet ingredients into the dry and continue to whisk until a smooth batter forms. Season with a little more salt to taste. To cook the waffles there are a few options: Option 1 - Preheat a waffle iron and grease liberally with cooking spray. Add the batter and cook according to your machine’s settings. Remove the waffle to a sheet pan and repeat with the remaining batter, keeping the waffles warm in a low oven if you’d like. Option 2 - Grease a grill pan over medium heat on the stovetop. Add the batter in an even layer and cook, like a pancake, until golden brown and cooked through on the first side. Flip and cook on the second side until done. Repeat with the remaining batter. Option 3 - Fill a heavy bottom pot halfway with vegetable oil and heat to 350℉ / 177℃. Add the batter to a pastry bag, zip top bag or in a squeeze bottle. Pipe the batter into the hot oil in a zig-zag pattern and fry until golden brown and crisp. Flip and fry on the other side, about 2 minutes per side. Remove to a wire rack and repeat with the remaining batter. For The Fried Chicken In a large bowl, whisk together the buttermilk, pickle juice, 2 teaspoons paprika, 2 teaspoons salt, and 1 teaspoon MSG until combined. Add the chicken and toss to coat. Set aside to marinate. In another large bowl whisk together the flour, 1 teaspoon paprika, 2 teaspoons salt, garlic powder, onion powder, celery powder and 1 teaspoon MSG. Fill a heavy bottom pot halfway with vegetable oil and heat to 350℉ / 177℃. If you fried the waffle batter in oil, just reuse that oil. When ready to fry, flick some of the marinade into the dry ingredients and mix to combine. This will create small flecks of dredge that will add extra crunch to your fried chicken. Dredge the chicken in the flour, making sure it is fully coated. Place on a sheet pan and repeat with the remaining chicken. Add 3-4 drumsticks to the hot oil, it's important to cook the chicken in batches so as not to overcrowd the oil. Once the chicken is added, the oil temperature will drop down to between 310 and 325℉ / 163℃. Maintain that temperature and fry the chicken for 5-8 minutes or until golden brown, crispy and the internal temperature reads 165℉ / 74℃. Remove to a sheet pan lined with a wire rack. Allow the oil temperature to come back up to 350℉ / 177℃ and then repeat frying the remaining chicken. For The Nashville Hot Oil Whisk everything, but the hot oil, together in a medium bowl to combine. Ladle in the hot oil and whisk until the spices dissolve into the oil. Assembly Coat the fried chicken completely in the hot oil. Drain on a sheet pan lined with a wire rack. Place a waffle on a serving plate, top with a pat of butter and the fried chicken and drizzle syrup or honey over the top. Serve immediately.

We’re going for the gold, for real this time. Prep and Rising Time: 2 hours 30 minutes Cook Time: 45 minutes Serves: 5 INGREDIENTS Potato Buns 3 1/4 cups (487g) all-purpose flour 1/4 cup (51g) potato flour 1 1/2 tablespoons (10g) dry milk powder 1/4 teaspoon (0.5g) amylase, (optional) 2 1/2 tablespoons (45g) granulated sugar 1 ¾ teaspoon (7g) fine sea salt 1 1/4 cup plus 2 1/2 tablespoons (300g) 90℉ / 32℃ water 2 ½ teaspoons (10g) instant yeast 1 large egg 3 1/2 tablespoons (56g) unsalted butter, softened Cooking spray Egg wash (1 large egg whisked with 1 tablespoon of water) Melted unsalted butter, for brushing (optional) Shack Sauce 1 cup (220g) mayonnaise 1/3 cup (78g) ketchup 1/2 cup (125g) yellow mustard 1 Kosher dill pickle, finely diced 3 tablespoons yellow onion, very finely diced 1/2 teaspoon (0.5g) paprika Pinch cayenne powder 2 cloves garlic, grated Salt, to taste Burger 1 1/2 pounds (680g) fatty ground beef (under 80% lean) Cooking spray Salt and pepper, to taste 5 slices American cheese 5 slices white cheddar Assembly 5 homemade potato buns 3-4 tablespoons unsalted butter Cooked burgers with cheese Shack sauce 1 heirloom tomato, cut into ½-inch slices Salt, to taste Green leaf lettuce INSTRUCTIONS For The Potato Buns In the bowl of a stand mixer fitted with the dough hook, evenly combine the flours, dry milk powder, amylase, sugar, and salt. In a small bowl, whisk together the water and yeast until the yeast dissolves. Whisk in the egg until homogenous. With the mixer running on low speed add the yeast mixture and stir for 2-3 minutes or until a rough dough forms. Add the softened butter and mix for another 2-3 minutes or until the dough is smooth. Place the dough on a clean work surface and form into a ball. Place in a greased bowl, cover with plastic wrap and let rise for 1 hour at room temperature or until doubled in size. Punch down the dough and divide it into 8 even pieces, about 120 grams each. Shape the dough pieces into balls, and place them on a sheet pan lined with parchment paper. Cover with greased plastic wrap and proof again at room temperature for 30-45 minutes or until doubled in size. When the dough is almost done rising, preheat the oven to 375℉ / 190℃ . Brush the tops of the dough with egg wash and bake for 15-17 minutes or until golden brown. Remove from the oven and immediately brush the tops with melted butter if you would like. Set aside. For The Shack Sauce Place all ingredients in a small mixing bowl and mix until well combined. Season with salt to taste. Use immediately or store in the refrigerator until ready to serve. For The Burger Portion the ground beef into 2 1/2 ounce balls and place on a sheet pan. Set a medium sauté pan over medium heat and grease it lightly with cooking spray. Once hot, place one ball in the middle of the pan and flatten it to a ¼-inch thick using the back of a spatula or a burger press. Season generously with salt and pepper to taste and sear for 1-2 minutes or until a golden brown crust forms. Flip, season on the other side and cook for another 1-2 minutes. Add a slice of American cheese to the top of the burger patty and remove once the cheese has melted. Repeat this process with another beef patty but this time add one slice of white cheddar cheese on top. Keep warm while you repeat cooking the remaining burgers. To Assemble Heat a skillet over medium heat and melt a tab of butter. Cut a potato bun in half and toast, cut side down in the butter until golden brown. Repeat toasting the remaining buns, adding more butter to the skillet as needed. Add the Shack sauce to the top and bottom bun. Add a patty with American cheese followed by a patty with white cheddar on top of the bottom bun. Add a slice of tomato, season the tomato with salt to taste, add a piece of lettuce and crown with the top bun. Serve immediately.

Mochi has much more to offer than just ice cream. We have that too though. Mitarashi Dango Prep Time: 20 minutes Cook Time: 10 minutes Makes 5-6 skewers INGREDIENTS Mitarashi Sauce 5 tablespoons (68g) granulated sugar 2 tablespoons (30g) soy sauce 1 tablespoon (18g) mirin 1 tablespoon (15g) sake 2/3 cup (158ml) water 2 tablespoons (16g) cornstarch Splash of shirodashi, (optional) Rice Cake 3/4 cup (110g) rice flour, (Joshinko) 3/4 cup (120g) glutinous or sweet rice flour, (Shiratamako) 2/3 cup (158ml) warm water INSTRUCTIONS For The Mitarashi Sauce In a medium saucepan over medium heat whisk together the sugar, soy sauce, mirin, sake and water. Once gently simmering, whisk in the cornstarch and cook, whisking constantly, until thickened and the sauce coats your spoon. Optionally add a splash of shirodashi. Remove from heat and set aside. For The Rice Cake Fill a large pot with water and bring to a boil. In a medium bowl whisk together both rice flours until combined. Add the warm water and mix until all the water is absorbed. Knead the dough with your hand continuously until smooth. Cover with plastic wrap and let rest for 5 minutes. Fill a large bowl halfway with ice and water, set near the boiling water. Cut the dough into 15-16 pieces, about 25 grams each. Shape the pieces into balls, and carefully drop them into the boiling water. Cook until they float, about 2-4 minutes. Remove with a slotted spoon and immediately drop into the ice bath until cool. To a small wooden or bamboo skewer, add 3 balls. Place on a sheet pan and use a kitchen torch to lightly char one side. Drizzle with the warm sauce and serve immediately. Potato Mochi Prep Time: 1 hour 10 minutes Cook Time: 40 minutes Makes 8 INGREDIENTS Potato Dough 1 large russet potato 1/2 teaspoon (4g) fine sea salt 2 tablespoons (24g) potato starch 2 teaspoons (10g) water Sauce 3 tablespoons (40g) granulated sugar 2 tablespoons (24g) soy sauce 1 tablespoon (17g) mirin 1 tablespoon (14g) shirodashi Assembly Rested potato dough 1-2 sheets nori Vegetable oil, for pan searing Sauce INSTRUCTIONS For The Potato Dough Preheat the oven to 425℉ / 218℃. Place the potato on a sheet pan lined with foil and bake for 45-60 minutes or until soft and a paring knife inserted into the center meets no resistance. Cool completely, remove the skin, and place in a medium bowl. Mash the potato as fine as possible. Stir in the salt and cornstarch until combined. Add the water and mix by hand until smooth. Cover with plastic wrap and let it rest while you make the sauce. For The Sauce In a small saucepan over medium heat whisk together all the ingredients. Heat until the mixture just simmers and the sugar dissolves. Remove to a ramekin and set aside. To Assemble Cut the rested dough into 7-8 pieces, about 30 grams each, and shape into a ¾-inch thick disc. Cut the nori into 1x2-inch rectangles and set aside. Set a 12-inch nonstick pan over medium heat. Brush the bottom of the pan with vegetable oil. Once the oil is hot, pan fry the discs for 3-5 minutes or until golden brown on both sides. While still in the pan, lightly brush one side of each disc with some sauce. Flip and brush the other side. Repeat brushing and flipping until caramelized all over. Remove from the pan, wrap each mochi with a piece of nori and serve immediately. Pan Fried Mochi with Dumpling Filling Prep Time: 1 hour Cook Time: 20 minutes Makes 8 INGREDIENTS Dough 1/2 cup plus 2 tablespoons (130g) hot water, plus more if needed 1/2 teaspoon (3g) fine sea salt 2 1/2 teaspoons (13g) granulated sugar 1 1/2 cups (225g) glutinous rice flour (Mochiko) 2 ½ teaspoons (10g) vegetable oil Dumpling Filling 1 large trumpet mushroom or 3-4 shiitake mushrooms, diced Vegetable oil, for searing 6 ounces (170g) ground pork Salt, to taste Splash of water 1 cup (52g) green cabbage, finely chopped 2 green onions, thinly sliced ½-inch knob ginger, grated 3 cloves garlic, finely chopped 1 teaspoon (5g) toasted sesame oil 1 tablespoon (12g) soy sauce 1 teaspoon (4g) chili crisp, (optional) Assembly Rice flour, for dusting 8 pieces mochi dough Pork dumpling filling Water, as needed White sesame seeds, to garnish Vegetable oil, for searing Chili crisp, to serve (optional) INSTRUCTIONS For The Dough In a small bowl whisk together the hot water, salt and sugar until dissolved. In a medium bowl, add the flour and mix in the water with chopsticks until combined. Knead the dough by hand and add a little more water if needed to bring the dough together, there should not be any more loose, dry flour. Add the vegetable oil and continue to knead until smooth. Cover with plastic wrap and let rest for 15 minutes. Divide the dough into 8 pieces, about 50 grams each. Roll into a ball and set aside. For The Dumpling Filling Heat a 10-inch skillet over medium heat and add enough vegetable oil to coat the bottom of the pan. Once hot, add the mushrooms and sear for 2-3 minutes, tossing occasionally until evenly golden brown all over. Move the mushrooms to one side of the pan and add the ground pork to the other side. Flatten the pork into an even layer to get more surface contact. Season with salt, and cook until golden brown and crisp on the first side. Flip and continue to cook on the second side until brown and crispy. Break up the meat with a wooden spoon to get a fine texture and mix the mushrooms evenly into the meat. Add a splash of water to deglaze the bottom of the pan. Remove the pork mixture to a bowl. In a separate small bowl combine the cabbage and a sprinkle of salt. Let sit for 4-5 minutes and then squeeze out as much water from the cabbage as possible. Add the cabbage to the ground pork along with the green onions, ginger, garlic, sesame oil, soy sauce and chili crisp. Stir to combine and set aside. To Assemble Dust a work surface with rice flour and form each piece of dough into a 5-inch wide disc. Add about 1 tablespoon of the dumpling filling to the center of a disc and carefully fold the edges up and over the filling. Pinch the edges together to seal. Place on a sheet pan and repeat with the remaining pieces of dough. Brush the top of the mochi with water and sprinkle sesame seeds over the top. Set a medium nonstick pan over medium heat. Add enough oil to lightly coat the bottom of the pan. Once the oil is hot, add 3-4 pieces of mochi to the pan. Pan fry for 3-4 minutes or until golden brown on the first side. Flip, reduce the heat to low, cover with foil and cook for an additional 3-4 minutes, or until golden brown on the second side and when you lightly press on the middle of the mochi it immediately springs back. Remove from the pan and repeat with the second batch of mochi. Serve immediately with chili crisp or any other sauce you’d like. Deep Fried Mozzarella Mochi Prep Time: 40 minutes Cook Time: 10 minutes Makes 8 INGREDIENTS Dough 1/2 cup plus 2 tablespoons (130g) hot water, plus more if needed 1/2 teaspoon (3g) fine sea salt 2 1/2 teaspoons (13g) granulated sugar 1 1/2 cups (225g) glutinous rice flour (Mochiko) 2 ½ teaspoons (10g) vegetable oil Assembly 14 cups (3.3L) vegetable oil, for frying Rice flour, for dusting 8 pieces mochi dough 1 block low-moisture mozzarella cheese All-purpose flour, for dredging 2 large eggs Panko breadcrumbs, for dredging Salt, to taste INSTRUCTIONS For The Dough In a small bowl whisk together the hot water, salt and sugar until dissolved. In a medium bowl, add the flour and mix in the water with chopsticks until combined. Knead the dough by hand and add a little more water if needed to bring the dough together, there should not be any more loose, dry flour. Add the vegetable oil and continue to knead until smooth. Cover with plastic wrap and let rest for 15 minutes. Divide the dough into 8 pieces, about 50 grams each. Roll into a ball and set aside. To Assemble Fill a 7-8 quart heavy bottom pot just over halfway with vegetable oil and heat to 350℉ / 177℃. Place a sheet pan lined with paper towel near the fry oil. Dust a work surface with rice flour and form each piece of dough into a 5-inch wide disc. Using a 1-1.5” round cutter, punch out 4 rounds of mozzarella. Cut those rounds in half, so it is approximately ½-inch thick. This will give you 8 rounds total that are ½-inch thick. Add a piece of cheese to the center of a round of dough and carefully fold the edges up and over the cheese. Pinch the edges together to seal. Place on a sheet pan and repeat with the remaining pieces of dough. Set up a breading station. In one medium bowl add the all purpose flour. In a second medium bowl whisk together the eggs. In the third medium bowl add the panko. Coat each mochi with flour, shaking off the excess back into the bowl. Next, dip in the egg mixture so it is completely coated. Finally add to the panko and press firmly to adhere as much panko as possible. Place on a sheet pan and repeat with the remaining mochi pieces. Fry the mochi, 3 at a time to avoid overcrowding, for about 2 minutes or until crispy and golden brown. Remove to the prepared sheet pan and season immediately with salt. Repeat with the remaining mochi and serve immediately.

My biscuits aren’t dry. Red Beans and Rice Prep Time: 20 minutes Cook Time: 4 hours 20 minutes Serves 4 INGREDIENTS 3 tablespoons (52g) bacon fat or lard 1 yellow onion, diced 1 green bell pepper, seeded and diced 4 cloves garlic, roughly chopped Salt and pepper, to taste 1 1/2 tablespoons (14g) Creole seasoning 1 tablespoon (4g) smoked paprika 2 teaspoons (4g) cayenne 8 cups (2L) filtered water 1 pound (450g) dried red beans 2 smoked ham hocks 4 sprigs fresh thyme 3 sprigs fresh sage 2 bay leaves 2 ribs celery, roughly chopped 1 pound (450g) andouille sausage, cut into bite-sized pieces 4 cups cooked white rice 2 green onions, thinly sliced INSTRUCTIONS In a large stock pot over medium heat melt the bacon fat. Once melted and hot, stir in the onion, bell pepper, garlic and salt and pepper to taste. Sauté, stirring occasionally, until the vegetables soften. Stir in the Creole seasoning, paprika, and cayenne and toast the spices for 1 minute or until fragrant. Add the water, beans and ham hocks and stir to combine. Tie the thyme and sage together with kitchen twine to create a bouquet garni and add that to the pot along with the bay leaves. Bring to a boil, reduce to a simmer and simmer for 3 hours. After 3 hours, stir in the celery and sausage. Simmer for an additional 45-60 minutes or until the beans are tender. Season with salt, if necessary. Divide into bowls, add a scoop of rice on top, and garnish with green onions. Biscuits Prep Time: 30 minutes Cook Time: 25 minutes Serves: 8 INGREDIENTS Biscuit 2 1/2 cups (375g) all-purpose flour, plus more for dusting 1 teaspoon (5g) fine sea salt 3 1/2 tablespoons (42g) granulated sugar 1/2 teaspoon (3g) cream of tartar 4 teaspoons (22g) baking powder 1 1/4 cups (280g) cold unsalted butter, cubed 1 cup (236ml) cold buttermilk, plus more for brushing Salted Honey Butter 3 tablespoons (57g) honey 1/4 cup (56g) cold salted butter INSTRUCTIONS For The Biscuit Preheat the oven to 450℉ / 232℃. Line a sheet pan with parchment paper. In a food processor pulse together the flour, salt, sugar, cream of tartar, and baking powder until combined. Add the cold butter and pulse again until the butter becomes the size of peas. Pour the flour mixture into a large bowl and then pour in the buttermilk while stirring constantly with a fork. Once it begins to form a very shaggy dough, turn the dough out onto a clean work surface and quickly, but gently, knead the dough until it just barely holds together. Dust the biscuit dough and work surface with flour and roll the dough into a ¾-inch thick rectangle. Fold the dough in thirds (like a letter), roll it out, fold it a second time and then roll it out one last time to ¾-inch thick. Use a round or fluted biscuit cutter to cut out the biscuits. Evenly space the biscuits on the parchment lined sheet pan and brush the tops with buttermilk. Bake the biscuits for 15-20 minutes or until puffed, golden brown all over and cooked through. While the biscuits bake, make the salted honey butter. Remove the biscuits from the oven, brush with salted honey butter and cool on a wire rack. For The Salted Honey Butter In a medium saucepan over medium heat, add the honey and cook until melted and hot, but not yet boiling. Remove from heat and stir in the butter until emulsified. Keep warm until the biscuits are done baking. Mac and Cheese Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 INGREDIENTS 1 pound (450g) macaroni Salt, to taste 1/3 cup (76g) unsalted butter 1/3 cup (50g) all-purpose flour 1 3/4 cups (315ml) whole milk, plus more if needed 1/4 cup (60ml) heavy cream 5 ounces (141g) sharp cheddar, freshly grated 3 ounces (85g) gouda, freshly grated Pinch onion powder 2 cloves garlic, very finely chopped INSTRUCTIONS Bring a large pot of water to a boil and season generously with salt. Stir in the pasta and cook until al dente. Drain the pasta and reserve. In a large pot over medium heat, melt the butter. Once melted and just beginning to bubble, whisk in the flour and cook, stirring constantly, for 45-60 seconds or until pale yellow in color. Whisk in the milk and heavy cream and cook until the sauce thickens and coats the back of a spoon. If the sauce gets too thick, stir in a splash of milk. Remove from the heat and stir in the cheeses, salt to taste, and onion powder. Continue to stir until the sauce is as smooth as possible and all the cheese is melted. Add the warm macaroni, stir to coat and then stir in the garlic. Keep the mac and cheese warm until ready to serve. Fried Chicken Prep Time: 25 minutes Cook Time: 10-15 minutes Serves: 4 INGREDIENTS Chicken Dip 2 cups (475ml) buttermilk 1/4 cup (60ml) dill pickle juice 2 1/2 teaspoons (14g) Kosher salt 1 teaspoon (5g) MSG 2 teaspoons (2g) paprika 1 tablespoon (9g) garlic powder 1/2 teaspoon (0.5g) onion powder 1 teaspoon (4g) Creole seasoning Hot sauce, to taste 8 pieces bone-in, skin-on chicken (combination of drumsticks, thighs and wings) Chicken Dredge 3 cups (450g) all-purpose flour 1 1/2 teaspoons (7g) MSG 1/2 teaspoon (0.5g) onion powder 2 1/2 teaspoons (6g) garlic powder 1/2 teaspoon (0.5g) ground white pepper 1 teaspoon (4g) Creole seasoning 1 tablespoon (7g) Kosher salt Fried Chicken Vegetable oil, for frying 8 dredged chicken pieces INSTRUCTIONS For The Chicken Dip In a large bowl, add all of the ingredients, except for the chicken, and whisk to combine. Add in the chicken and mix until evenly coated. Set aside while you make the chicken dredge. For The Chicken Dredge In a medium bowl whisk together all the ingredients until combined. Add one piece of chicken to the dredge at a time and firmly press it into the flour mixture, making sure to adhere as much as possible on all sides. Shake off any excess and place on a sheet pan. Repeat with the remaining pieces of chicken. For The Fried Chicken Fill a heavy bottom pot just over halfway with vegetable oil and heat to 350℉ / 177℃. Have a sheet pan lined with a wire rack near the hot oil. Add 3-4 pieces of chicken to the hot oil, so as not to overcrowd the oil. The oil temperature will drop down to about 300-325℉ / 149-163℃. Maintain the heat at 325℉ and fry for about 5 minutes or until golden brown, crispy and the internal temperature of the chicken reaches 165℉ / 163℃. Remove to the wire rack and repeat with the remaining pieces of chicken. Serve immediately.