Meals

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French Gnocchi

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Ingredients

  1. 1 lbs ~ Ricotta
  2. 1/4 c ~ Parmesan
  3. 1 3/4 c ~ Flour
  4. 1 tbsp ~ Oil
  5. 2 ~ Eggs
  6. 1 ~ Egg Yolk
  7. Salt & Pepper

Instructions

  1. Combine the eggs, cheese, and oil
  2. Add in salt & pepper with whatever spices you're feeling like
  3. Slowly incorporate flour until the mixture is smooth and tacky, but not sticky
  4. Shape into logs and flour as needed
  5. Boil until they float in salted water
  6. Finish in sauce

Italian Gnocchi

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Ingredients

  1. Eggs
  2. Flour
  3. Potatoes
  4. Salt & Pepper
  5. Oil
  6. Butter
  7. Garlic
  8. Rosemary

Instructions

  1. Half or quarter the potatoes, and put in cold water
  2. Salt the water, and bring to a boil
  3. Shred, then combine the rest of the ingredients to form a dough
  4. Knead, then rest for 20 minutes in the fridge
  5. Roll & cut into pillows
  6. Boil in salted water until they float
  7. Pan fry in oil, butter, some garlic, and rosemary

Salmon Wellington

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Ingredients

  1. Puff Pastry
  2. Salmon Fillets
  3. Mustard
  4. Spinach
  5. Sliced Mushrooms
  6. White Wine
  7. Minced Garlic
  8. Salt & Pepper
  9. Eggs
  10. Butter
  11. Dill
  12. Lemon
  13. Oil

Instructions

  1. Sautee mushrooms in butter, oil, garlic, and seasonings
  2. Add a splash of wine and the spinach
  3. Season the salmon, and give it a quick sear on both sides
  4. Preheat according to your puff pastry recipe
  5. Layout a couple sheets of pastry, and center a fillet on it
  6. Rub mustard on the fillet, and cover with the mushroom-spinach concoction
  7. Seal with an egg wash
  8. Poke some holes in the top, and bake according to the puff pastry (until golden)

Mac 'n Cheese

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Ingredients

  1. Pasta
  2. Velveta
  3. Cheddar
  4. Parmesan
  5. Mozzarella
  6. Butter
  7. White Wine
  8. Mustard
  9. Chicken Stock
  10. Heavy Cream
  11. Bread Crumbs
  12. Salt & Pepper
  13. Cayenne
  14. Paprika
  15. Minced Garlic
  16. Chives
  17. Flour

Instructions

  1. Brown garlic in roux, melt in the velveta and other cheeses
  2. Add chicken stock, wine, and season
  3. Cook the pasta, and preheat the over to 350 F
  4. While the pasta cooks, to the cheese sauce add in the cream and mustard
  5. Finish the pasta in the sauce, the pour into a baking dish
  6. Bake with bread crumbs and butter on top till golden
  • Butter:Flour ~ 1:1
  • Roux:Wine ~ 1:3
  • Cream:Stock:Cheese ~ 1:2:2

Chicken Parm

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Ingredients

Sauce
  1. Crushed Tomatoes
  2. Oil
  3. Parsley
  4. Diced Onion
  5. Minced Garlic
  6. Salt & Pepper
  7. Thyme
  8. Sage
Chicken
  1. Chicken Breasts
  2. Grated Parmesan
  3. Eggs
  4. Shredded Mozzarella
  5. Bread Crumbs
  6. Flour
  7. Salt & Pepper

Instructions

Sauce
  1. Sautee garlic, thyme, and sage in oil till fragrant
  2. Add the rest of the seasonings
  3. Add in the tomatoes and reduce until a thick paste forms
Then
  1. Heat the oven to 400 F
  2. Butterfly the breasts
  3. Pound them until they are relatively even in thickness
  4. Season the flour then dredge the breasts
  5. Dip the breasts into whisked egg
  6. Coat the breasts in bread crumbs
  7. Flash fry in a medium temperature oil (this is not to cook the chicken, it's to color the breading and make everything more cohesive)
  8. Bake the chicken covered in the sauce and topped with cheese

Peanut Butter Stir Fry

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Ingredients

  1. 1/2 - 1 C ~ Chicken Stock
  2. 1-2 tsp ~ Peanut Butter
  3. 2 tbsp ~ Soy Sauce
  4. 1-2 tsp ~ Vinegar
  5. 1 tbsp ~ Red Chili Paste
  6. 1/2 ~ Diced Onion
  7. 3-4 ~ Bell Peppers
  8. 1 c ~ Peanuts
  9. 2-3 Shredded Carrots
  10. 2-3 c ~ Broccoli
  11. Minced Garlic
  12. Oil

Instructions

  1. Quarter your fleurettes
  2. Slice the peppers
  3. Roughly chop the peanuts
  4. Steam the broccoli 3/4 of the way
  5. Toast the peanuts in the garlic and oil
  6. Add the peppers and onions
  7. Add in the broccoli and carrots
  8. Mix in the rest of the ingredients
  9. Serve over rice or noodles

Stuffed Chicken Breast

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Ingredients

  1. 6 ~ Chicken Breasts
  2. 1 bag ~ Spinach
  3. 1 c ~ Mushrooms
  4. 8 oz ~ Ricotta
  5. 1 c ~ Parmesan
  6. 3 tbsp ~ White Wine
  7. 2 tbsp ~ Butter
  8. Minced Garlic
  9. Salt & Pepper
  10. Dill
  11. Lemon Juice
  12. Paprika
  13. Twine

Instructions

  1. Chop the mushrooms, dill, and spinach
  2. Sautee the mushrooms with butter and wine until they start to soften
  3. Add the spinach, salt & pepper, and dill
  4. Let cool and preheat the oven to 375 F
  5. Butterfly the chicken (alternatively, cut pockets and you probably won't need twine)
  6. Mix the rest of the ingredients with the mushrooms
  7. Stuff the chicken, and tie it up with twine
  8. Season the breasts
  9. Brown the outsides on medium high heat in a pan (this is not necessarily to cook everything)
  10. Put everything in the oven until it's cooked (around 15 minutes)

Yellow Curry

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Ingredients

  1. 3-4 ~ Potatoes
  2. 1/4 c ~ Diced Onion
  3. 1/2 c ~ Chicken Stock
  4. 2-3 ~ Diced Tomatoes
  5. Curry Powder
  6. Salt & Pepper
  7. Chili Powder
  8. Parsley
  9. Coriander
  10. Nutmeg
  11. Red Pepper Flakes
  12. Chopped Peanuts
  13. Oil
  14. Minced Garlic
  15. Pineapple Juice
  16. Chicken

Instructions

  1. Cook the potatoes as quarters
  2. Cook the chicken
  3. Toss the onions in a pan with salt and oil until they soften
  4. Puree the tomatoes, then add all the seasonings and onions to the sauce
  5. Reduce, then add in potatoes and chicken
  6. Serve over rice

Orange Chicken

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Ingredients

  1. Orange Juice
  2. Corn Starch Slurry
  3. Soy Sauce
  4. Red Chili Paste
  5. Chicken Stock
  6. Minced Garlic
  7. Minced Ginger
  8. Brown Sugar
  9. Poppy Seeds
  10. Oil

Instructions

  1. Heat garlic in oil until fragrant
  2. Add in chili paste and ginger
  3. Mix in brown sugar, soy sauce, chicken stock, orange juice, and poppy seeds
  4. Reduce a little, then add the corn starch slurry to thicken
  5. Remove from heat and toss the chicken of your choice in the sauce

Pizza Dough

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Ingredients

  1. 3 1/2 c ~ Flour
  2. 1 tsp ~ Sugar
  3. 1 tbsp ~ Yeast
  4. 1 1/2 c ~ Hot Water
  5. 2 tbsp ~ Oil
  6. Salt

Instructions

  1. Bloom yeast in water and sugar
  2. Mix in flour and salt, then finish with oil
  3. Rest in an oiled bowl for 6 hours
  4. Roll out and cook at 450 F for about 12 minutes
  5. Remove and put your toppings on, then finish

Artisan Pizza

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Ingredients

  1. 4 1/4 c ~ Flour
  2. 1 tbsp ~ Honey
  3. 1 tbsp ~ Yeast
  4. 2 c ~ Warm Water
  5. Salt

Instructions

  1. Bloom yeast in water and honey
  2. Mix in flour and salt
  3. Knead until smooth, tacky, dough forms
  4. Rest in an oiled bowl for 1-2 days in the fridge
  5. 6 hours before you cook, remove the dough from the fridge
  6. Roll out and cook with toppings at 500 F for about 10 minutes

Chicken Marsala

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Ingredients

  1. Chicken Breasts
  2. 1 c ~ Mushrooms
  3. 1/2 c ~ Marsala
  4. 1/2 c ~ Chicken Stock
  5. 2 tbsp ~ Butter
  6. Flour
  7. Salt & Pepper
  8. Oil
  9. Chopped Parsley
  10. Minced Garlic
  11. Lemon

Instructions

  1. Season and dredge the chicken breasts
  2. Pan fry the chicken in oil
  3. Remove from heat, and in the same pan add mushrooms, juice, garlic, and wine
  4. Reduce about half, then add stock and season
  5. Add in butter and finihs the chicken in the sauce

Chicken Picatta

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Ingredients

  1. Chicken
  2. Flour
  3. Salt & Pepper
  4. Capers
  5. Lemon Juice
  6. Butter
  7. Chicken Stock
  8. Parsley
  9. Oil
  10. Sage

Instructions

  1. Season and dredge the chicken
  2. Pan fry in oil and some butter
  3. Separately, boil the stock and add in lemon juice and capers
  4. Reduce heat and add butter, parsley, sage, and reduce the sauce until almost nappe
  5. Finish chicken in the sauce

Beef Bulgogi

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Ingredients

  1. 1 ~ Pear
  2. 1/2 c ~ Soy Sauce
  3. 2 tbsp ~ Rice Wine Vinegar
  4. 1/4 c ~ Red Wine
  5. 1 ~ Diced Onion
  6. 2 tbsp ~ Gochujang
  7. Steak
  8. Salt & Pepper
  9. Minced Garlic
  10. Oil
  11. Chili Flakes
  12. Minced Ginger
  13. Crushed Pineapple
  14. Sesame & Poppy Seeds
  15. Green Onion

Instructions

  1. Puree the pear and mix everything except for the vinegar, oil, green onion, and pineapple
  2. Marinate the steak overnight
  3. Cook the steak
  4. Add in the remaining ingredients to the rest of the sauce and reduce
  5. Cover the steak in sauce and coat in seeds and green onions

Bibim Guksu

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Ingredients

Sauce
  1. 4 tbsp ~ Gochujang
  2. 4 tbsp ~ Vinegar
  3. 2 tbsp ~ Soy Sauce
  4. 2 tbsp ~ Honey
  5. 2 tbsp ~ Brown Sugar
  6. Oil
  7. Salt
  8. Sesame Seeds
Dish
  1. Soba Noodles
  2. Chopped Red Cabbage
  3. Sliced Carrots
  4. Diced Cucumber
  5. Pea Sprouts
  6. Kimchi

Instructions

  1. Cook the noodles, rinse cold, and drain
  2. Mix the sauce and toss the noodles
  3. Toss everything together and serve cold
  • If you don't have soba, you can make spaghetti with some baking soda

Caramelized Pear Ravioli

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Ingredients

  1. 1 lbs ~ Ravioli Dough
  2. 1-2 ~ Pears
  3. 3 tbsp ~ Sugar
  4. 1/2 c ~ Gorgonzola
  5. 1/4 c ~ Romano
  6. 1/4 c ~ Parmesan
  7. 1/2 c Ricotta
  8. Lemon (zest)
  9. Salt & Pepper
  10. Thyme
  11. Sage
  12. Tarragon
  13. Saffron
  14. Almond Slivers

Instructions

  1. Make the dough
  2. While the dough rests, dice the pears and caramelize them with the sugar
  3. Mix everything except for the almonds, and make the ravioli
  4. Toast the almonds, and use them as a garnish

Pesto Chicken Pasta

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Ingredients

  1. 1 box ~ Pasta
  2. 8 oz ~ Heavy Cream
  3. 3 tbsp ~ Mustard
  4. 1 c ~ Cashews
  5. 3 oz ~ Basil
  6. 4-5 Chicken Breasts
  7. 3 tbsp ~ Sesame Seeds
  8. 1 c ~ Parmesan
  9. 2 tbsp ~ Minced Garlic
  10. Oil
  11. Salt & Pepper

Instructions

  1. Chop the cashews and toast with the seeds in oil and garlic
  2. CHop the basil, and combine with the nuts and salt and pepper
  3. Add in mustard and 1/4 c of parmesan
  4. Preheat the oven to 450 F
  5. Start the pasta
  6. Season the breasts and sear in some oil
  7. Crust the chicken with just enough (leftover goes to the pasta)
  8. Place onto a baking sheet and bake till done
  9. Drain the pasta (reserving some water for the sauce)
  10. Stir in the remaining pesto, parm, and heavy cream

Togarashi Noodles

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Ingredients

Sauce
  1. 3 tbsp ~ Soy Sauce
  2. 1 tbsp ~ Vinegar
  3. 1 tsp ~ Sugar
  4. Oil
  5. Fish Sauce
  6. Shrimp
  7. Sesame (white and black)
  8. Red Pepper Flakes
  9. Orange Zest
  10. Nori
  11. Poppy Seeds
  12. Sansho Pepper
Noodles
  1. Vermicelli Noodles
  2. Minced Garlic
  3. Chopped Onion
  4. Diced Bell Pepper
  5. Sliced Shiitake
  6. Chopped Cabbage

Instructions

Sauce
  1. Marinate the shrimp in soy, vinegar, sugar, fish sauce, and oil for 15 minutes
  2. Soak noodles in warm water for 10 minutes, then remove
  3. Bring that pot to a boil, cook the noodles and strain
  4. Sautee garlic, peppers, and onion in some oil
  5. Add the mushrooms and seasonings
  6. Add in cabbage and remove everything and cook the shrimp
  7. Combine everything

Vadouvan Curry

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Ingredients

  1. 2 tbsp ~ Butter
  2. 1 ~ Chopped Onion
  3. 1 tbsp ~ Tomato Paste
  4. 2 1/2 c ~ Broth
  5. 1 ~ Diced Shallot
  6. 1/2 c ~ Heavy Cream
  7. Chicken
  8. Cilantro
  9. Rice
  10. Onion and Garlic Powder
  11. Tumeric
  12. Cloves
  13. Cumin
  14. Cardamom
  15. Cayenne
  16. Curry Leaf
  17. Nutmeg
  18. Mustard Seed
  19. Fennel Seed
  20. Fenugreek

Instructions

  1. Make the sauce with out the cream
  2. Cook the chicken and finish in the sauce
  3. Add in the cream and serve over rice

Jerk Shrimp Cou Cou

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Ingredients

Cou Cou
  1. 1 c ~ Spinach
  2. 1 c ~ Grits
  3. 3 c ~ Water
  4. Parsley
Shrimp
  1. Salt & Pepper
  2. Oil
  3. Shrimp
  4. Allspice
  5. Paprika
  6. Thyme
  7. Onion and Garlic Powder
  8. Ginger
  9. Nutmeg
  10. Cayenne
  11. Cinnamon

Instructions

  1. Marinate the seasoned shrimp for 15 minutes
  2. Boil water with salt, then whisk in grits
  3. Lower the heat and cook for 5 minutes
  4. Add spinach and cool till wilted
  5. Cook the shrimp and serve over cou cou with parsley

Pollo Guisado

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Ingredients

Instructions

Broccoli Cheddar Soup

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Ingredients

  1. 1 ~ Small Onion
  2. 1/4 c ~ Butter
  3. 1/4 c ~ Flour
  4. 2 c ~ Half-and-half
  5. 3 c ~ Chicken Broth
  6. 2 ~ Bay Leaves
  7. 1 ~ Head Broccoli
  8. 1 ~ Peeled Carrot
  9. 2 1/2 c ~ Cheddar
  10. Nutmeg
  11. Salt & Pepper
  12. Cayenne
  13. Oil
  14. Minced Garlic

Instructions

  1. Chop the onion and dice the carrot
  2. Chop the broccoli and shred the cheese
  3. Soften the onion and carrot with the garlic and oil
  4. Make a roux, then add the cream to simmer
  5. Add the spices, then incorporate the broth
  6. Thicken, then add in the veggies
  7. Simmer, covered, until the veggies are soft
  8. Blend and add in the cheese with a little extra water if needed

Pork Belly Okonomiyaki

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Ingredients

  1. 2 c ~ Flour
  2. 1 c ~ Cold water
  3. 1 tsp ~ Baking soda
  4. 2 tsp ~ Sugar
  5. 1 lbs ~ Chopped cabbage
  6. 4 ~ Eggs
  7. 1/4 c ~ Toasted sesame oil
  8. 8 oz ~ Pork belly
  9. Salt

Instructions

  1. Make the pancakes
  2. Add the cabbage
  3. Crisp one side of the pork belly in a pan and flip
  4. Pour batter over the pork and cook
  5. Serve hot with toppings

Baby Back Ribs

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Ingredients

  1. Slab of ribs
  2. Peach Burbon BBQ Sauce
  3. Sparkling wine
  4. Brown Sugar
  5. Black Pepper
  6. Paprika
  7. Smoked Sea Salt

Instructions

  1. Make enough of the BBQ sauce to cover the ribs in your dutch oven
  2. Make a rub with the brown sugar, black pepper, paprika, and smoked sea salt
  3. Coat the ribs and marinate for 2-24 hours
  4. Preheat the oven to 200 F with dutch oven in it
  5. Place ribs in the dutch oven and cover in sauce and the white wine
  6. Bake covered for 2 hours, or until the meat has pulled back from the bone around an inch
  7. Test pulling with a fork
  8. Remove the ribs from the dutch oven and reduce the sauce

Lemon Cream Scallop Pasta

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Ingredients

  1. 5 ~ Scallops
  2. 1 ~ Lemon
  3. Squid Ink Pasta
  4. Chopped Parsley
  5. Butter
  6. Heavy Cream
  7. Salt and Pepper
  8. Parmesan
  9. Oil (high smoke point)

Instructions

  1. Begin to cook the pasta al dente as you heat oil in your scallop pan.
  2. Remove the side muscle from the scallops and pat dry.
  3. Salt and pepper the scallops.
  4. Sear the scallops in the pan.
  5. Remove the scallops and reduce heat on the pan.
  6. Add butter, lemon juice, and parmesan to the hot pan.
  7. Finish with cream, salt, and pepper, then add the pasta to the sauce with enough pasta water to coat the pasta.
  8. Dust with chopped parsley and serve with scallops.

Butter Curry Salmon en Papillote

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Ingredients

  1. Salmon Filets
  2. Leeks
  3. Fennel
  4. White Wine
  5. Minced Garlic
  6. Yellow Curry Paste
  7. Coconut Cream
  8. Cardamom
  9. Palm Sugar
  10. Butter

Instructions

  1. Make the sauce by browning minced garlic in a pan with cardamom, butter, sugar, and yellow curry paste.
  2. Add the coconut cream and reduce until nappe. Remove from heat.
  3. Preheat the oven to 375°F.
  4. Fold parchment paper like an accordion and tie the ends with string.
  5. Create a boat for the dish with one lip folded back on itself and the other unfolded completely.
  6. Cut the fennel bulb into thin slices and line the bottom of the boats.
  7. Chop the leek stem and sprinkle onto the fennel.
  8. Add minced garlic and white wine.
  9. Season the filet with salt and pepper, then place in the boats.
  10. Pour sauce over the filet.
  11. Seal the boat, then bake for 11 minutes.
  12. Remove from the oven and serve.

Chorizo Risotto

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Ingredients

  1. Risotto Rice
  2. Chicken Stock
  3. Butter
  4. White Wine
  5. Minced Garlic
  6. Chorizo
  7. Cucumber
  8. Lime Juice and Zest
  9. Cotija Cheese
  10. Chopped Cilantro
  11. Yellow Onion

Instructions

  1. Brown the garlic in a pot with butter.
  2. Splash in white wine and add risotto rice.
  3. Toast on medium heat before adding in chicken stock.
  4. Continuously stirring and adding in chicken stock as needed, cook the risotto until tender.
  5. Fold in the Cotija cheese and lime juice.
  6. In a separate pan, cook the chorizo.
  7. While the chorizo is cooking, cut the cucumber into wedges and slice the onion.
  8. Add the onion and cilantro to the cooking chorizo.
  9. Once onions are tender, add in the cucumber and cook until they have absorbed oil from the chorizo.
  10. Serve the risotto with a dollop of the chorizo pan in the center.

Chorizo Risotto

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Ingredients

  1. 225 g ~ Minced Beef
  2. 450 g ~ Minced Pork
  3. 1/4 c ~ Brown Sugar
  4. 2 tsp ~ Baking Powder
  5. 4 tbsp ~ Fish Sauce
  6. Coriander
  7. Mustard Seed
  8. Minced Garlic
  9. Salt and Pepper
  10. Onion Powder
  11. Paprika
  12. Pita
  13. Oil
  14. Mayo
  15. Dijon Mustard
  16. Pepper
  17. Arugula

Instructions

  1. Blend or otherwise process the coriander, mustard seed, pepper, onion powder, and paprika.
  2. Combine spices with brown sugar, baking powder, and salt.
  3. Combine the beef and pork with the spice-sugar mixture.
  4. Mix in the minced garlic and fish sauce.
  5. Shape into sausages and chill while you warm the pitas and mix the oil, mayo, mustard, and pepper to make the sauce.
  6. Sear the sausages on all sides until they are cooked through.
  7. Assemble the pitas.