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Lavender Ricotta Pancakes
Ingredients
2 extra large eggs (separated)
1 cup ricotta cheese
1 cup buttermilk
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. Kosher salt
1/4 tsp. baking soda
1 tsp. dried lavender flowers
Unsalted butter
Maple syrup
Directions
Sauté 2 tbsp. butter and lavender flowers over medium low heat until fragrant, about 5 minutes.
Strain melted butter into small bowl and set aside. Discard lavender.
In a large bowl whisk together egg yolks, and ricotta cheese.
Mix together flour, baking powder, baking soda, and Kosher salt in a separate bowl.
Combine flour mixture, yolk mixture then stir in buttermilk and lavender infused butter.
Using an electric mixer, beat whites in another separate bowl until fluffy peaks appear, and fold them into the batter.
Now for the cooking part. Heat a large skillet over medium heat, and add a pat of butter.
Working in batches, spoon a small ladle of batter into the skillet for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.
Hoisin + Black Garlic Lamb Ribs
Ingredients
2 racks of Denver-style lamb ribs
1/2 cup hoisin sauce
2 tbsp. toasted sesame oil
2 tbsp. soy sauce
2 tbsp. brown sugar
1 tbsp. Gochujang chilli paste
1 tbsp. five spice powder
1 tsp. mustard powder
2 tbsp. grated black garlic
1 tbsp. fresh grated ginger
2 tbsp. orange marmalade
Sesame seeds
Kosher salt
Directions
Combine hoisin sauce, sesame oil, soy sauce, brown sugar, chili paste, five spice powder, mustard powder, garlic, and ginger.
Remove about a 1/4 cup of marinade, mix in the orange marmalade and refrigerate.
Season ribs with salt, pour over with marinade, cover and refrigerate overnight.
Preheat oven to 300. Wrap each rack tightly in tinfoil and place on a baking tray.
Cook in the oven for 2.5 - 3 hours, or until ribs are fork tender.
Remove foil and brush the reserved glaze on both sides the ribs then broil on high for about 3 minutes on each side to develop a nice bark.
Remove from the oven, garnish with sesame seeds, slice down into individual portions and serve!
Guinness Braised Short Ribs
INGREDIENTS
2 tbsp. avocado oil
5 lb. boneless short ribs
1 white onion, diced
2 large carrots, chopped
4 garlic cloves, peeled and smashed
2 clergy stalks, trimmed and chopped
2 leeks, sliced (pale green and white part only)
1 fennel bulb, sliced
1/4 tsp cardamom
4 thyme sprigs
4 sage leaves
2 fresh bay leaves
2 rosemary sprigs
3 cups beef stock
2 bottles of Guinness Stout
Fresh chives, thinly sliced
Directions
In a large Dutch oven, heat the oil until shimmering. Season the short ribs with salt, pepper, and a dash of Worcestershire sauce, Working in batches sear over medium high heat, turning, until well browned all over, about 10 minutes. Transfer to a plate.
Pour off all but 2 tablespoons of the fat from the pot. Add onion, carrots, celery, leeks, and fennel bulb, and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the beef stock, beer, garlic, and remaining herbs and spices. Bring to a boil. Transfer ribs and pot contents to a pressure cooker and set for 60 minutes on high.
Transfer the ribs to a platter. Strain the sauce (discard vegetables) into a medium saucepan and skim off the fat with a piece of bread (Gordon Ramsay trick), and boil until reduced to 2 cups, about 10 minutes. Season with salt and pepper. Pour some of the gravy pack onto meat and let rest. Preheat the oven, and set to high broil. When ready to serve, spoon gravy over the ribs and broil the meat so it develops a nice crust, about 4 minutes on each side. Serve the ribs with the mashed potatoes, drizzle with gravy, and garnish with chives.
Turkey Bahn Mi Nachos
Ingredients
2 red onions (thinly sliced)
1 cup shredded carrots
½ cup apple cider vinegar
Kosher salt
1/4 cup granulated sugar
1 lb. ground turkey
4 garlic cloves (finely chopped)
1 knob of ginger (finely chopped)
Toasted sesame oil
Fish sauce
Oyster sauce
Soy sauce
Chinese five spice
Sriracha mayo
1 lemon
1 bag tortilla chips
1 bag Mexican cheese mix
Cotija cheese
Cilantro (coarsely chopped)
2 sprigs of mint (thinly chopped)
¼ cup scallions (thinly sliced)
1 jalepeno pepper (thinly sliced, seeds removed)
Directions
Pickled Onion & Carrot Mixture
Add onions, carrots, apple cider vinegar, 1 tbsp of salt, and ¼ cup of sugar to a pot over medium heat. Bring to a boil, reduce heat to low, and let simmer until sugar is dissolved and the mixture is cooked down, about 10 minutes. Remove from heat and set aside.
Ground Turkey Mixture
Add ground turkey, garlic, and ginger to a medium sauté pan with a drizzle of sesame oil. As the meat begins to cook add a dash of each; fish sauce, oyster sauce, soy sauce, and Chinese five spice. Adjust seasonings to suit your taste. Once cooked, removed from heat and set aside.
Preheat oven to 350. Spread the tortilla chips evenly over a baking pan, and sprinkle Mexican cheese and meat mixture. Bake for 5 minutes and up the oven to broil for another 3 minutes give or take, until cheese melts and starts to brown slightly.
Stanley Tucci’s Veal Bolognese
Ingredients
14 oz pasta (preferably pappardelle or fettuccine)
12 oz ground veal
4 oz pancetta
3 oz unsalted butter
1 sweet onion, diced
2 carrots, diced
3 celery stalks, diced
2 tsp flour
1-pint beef stock
Salt
Black pepper
Nutmeg
Grated Parmigiano Reggiano cheese, to serve
Directions
Bring a large pot of salted water to the boil for the pasta.
Cut the veal into very small pieces and finely chop the pancetta, onion, carrot, and celery.
Heat the butter in a pan and add the veal, pancetta, and vegetables all at the same time, season with black pepper and a tiny pinch of salt.
Once the veal has browned in about an hour, add a sprinkle of flour, nutmeg if desired, and a ladle of stock.
Continue to cook for 10 minutes, continuing to add more stock as necessary.
In the meantime, cook the tagliatelle until al dente. Drain, toss together with the sauce, and serve with grated Parmigiano Reggiano.
B-More Style Crab Cakes
Ingredients
1 large egg, beaten
1/2 cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1/2 tsp. hot sauce
1 pound jumbo lump crab meat
20 saltine crackers, finely crushed
Olive oil
Lemon wedges, for serving
Directions
In a small bowl, beat the egg. Add mayonnaise, mustard, Worcestershire sauce and hot sauce, whisk until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. You won’t need to use all of it. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/2 cup mounds; lightly pack into patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
Nobu-Inspired Miso Cod
Ingredients
3 tbsp. mirin
3 tbsp. sake
1/2 cup white miso paste
1/3 cup granulated sugar
6 (6- to 7-ounce) skin-on black cod fillets (1 to 1 1/2 inches thick)
2 tbsp. avocado oil
Directions
Bring mirin and sake to a boil in a small saucepan over medium. Whisk in miso until thoroughly combined, about 1 minute. Add sugar; cook over medium, whisking constantly, until sugar dissolves, 1 to 2 minutes.
Transfer marinade to a 9- x 13-inch baking dish; let cool completely, about 20 minutes. Add fillets to marinade, turning to coat. Cover and refrigerate at least 8 hours or up to 48 hours.
Preheat oven to broil with oven rack positioned 6 to 8 inches from heat. Heat oil in a large ovenproof skillet over high. Remove fillets from marinade; scrape off excess marinade. Discard marinade.
Place fillets, skin side up, in skillet; cook over high, undisturbed, until flesh is browned, 2 to 3 minutes. Flip fillets. Transfer skillet to preheated oven, and broil until cod is flaky and cooked through, 4 to 6 minutes, watching fillets carefully to ensure they do not scorch.
Transfer fillets, skin side down, to plates. Serve with pickled ginger, if desired.
PF Changs Style Lettuce Wraps
INGREDIENTS
1 tbsp. olive oil
1 pound ground turkey or pork
2 cloves garlic, minced
1 red bell pepper, diced
1 small yellow onion, diced
¼ cup hoisin sauce
2 tbsp. soy sauce
1 tbsp. fish sauce
½ tsp. freshly grated ginger
4 scallions, thinly sliced
1 head butter lettuce
Kosher salt and fresh ground black pepper, to taste
Directions
Heat olive oil in a saucepan over medium high heat.
Add ground meat and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat and set aside. Add garlic, bell pepper and onion to the saucepan. Cook, stirring frequently, until tender, about 3-4 minutes.
Stir in hoisin sauce, soy sauce, fish sauce, ginger and ground meat until well combined. Add rice and green onions and gently toss to combine.
To serve, spoon several tablespoons of the turkey mixture into the center of a lettuce leaf, taco-style. Top with pickled veggies like radishes, carrots, or cucumbers if desired.
