Food Week Archive

Ingredients

• ·3 lbs beef chuck roast
• ·4 dried ancho chiles
• ·3 dried guajillo chiles
• ·1 large yellow onion
• ·4 cloves garlic
• ·2 cups beef broth
• ·1 tbsp ground cumin
• ·2 tbsp masa harina

Method

1. 1Toast dried chiles and blend with broth into a smooth paste.
2. 2Sear cubed beef in a hot heavy pot until browned.
3. 3Sauté diced onions and minced garlic until soft.
4. 4Combine beef, paste, and spices in the pot.
5. 5Simmer for two hours and stir in masa harina.

Ingredients

• ·1.5 lbs chicken breast
• ·2 cans cannellini beans
• ·4 oz diced green chiles
• ·1 quart chicken stock
• ·1 tsp dried oregano
• ·1 cup sour cream
• ·1 bunch fresh cilantro
• ·2 fresh lime wedges

Method

1. 1Boil chicken in stock until tender then shred meat.
2. 2Add rinsed beans and chiles to the stock.
3. 3Season the liquid with oregano and salt.
4. 4Fold in sour cream just before serving.
5. 5Garnish with chopped cilantro and fresh lime juice.

Ingredients

• ·2 large sweet potatoes
• ·2 cans black beans
• ·1 can diced tomatoes
• ·2 chipotle peppers
• ·1 tsp smoked paprika
• ·1 large red onion
• ·2 tbsp olive oil
• ·1 cup vegetable broth

Method

1. 1Cube sweet potatoes and roast until golden brown.
2. 2Sauté red onions in oil until translucent.
3. 3Add tomatoes, beans, broth, and minced chipotles.
4. 4Stir in roasted potatoes and cook for ten minutes.
5. 5Season with smoked paprika and salt to taste.

Ingredients

• ·2 lb chicken thighs
• ·2 cups buttermilk
• ·2 cups all-purpose flour
• ·1 tbsp smoked paprika
• ·1 tbsp garlic powder
• ·1 tsp cayenne pepper
• ·1 qt vegetable oil

Method

1. 1Soak chicken in buttermilk for two hours.
2. 2Whisk flour and spices in a large bowl.
3. 3Dredge chicken pieces thoroughly in flour mixture.
4. 4Heat oil to 350 degrees in a pot.
5. 5Fry chicken until golden and internal temperature reaches 165 degrees.

Ingredients

• ·1 lb chicken wings
• ·0.5 cup cornstarch
• ·2 tbsp soy sauce
• ·1 tbsp gochujang paste
• ·1 tbsp honey
• ·1 tsp grated ginger
• ·1 qt peanut oil

Method

1. 1Coat wings lightly in cornstarch.
2. 2Fry wings at 325 degrees for ten minutes.
3. 3Rest wings for five minutes to cool.
4. 4Flash fry at 375 degrees until extra crispy.
5. 5Toss immediately in whisked sauce ingredients.

Ingredients

• ·1 lb chicken breast strips
• ·3 cups crushed cornflakes
• ·0.5 cup Dijon mustard
• ·1 tsp dried oregano
• ·0.5 tsp black pepper
• ·0.5 cup all-purpose flour
• ·1 qt vegetable oil

Method

1. 1Season flour with pepper and oregano.
2. 2Dredge chicken strips in seasoned flour.
3. 3Brush tenders generously with Dijon mustard.
4. 4Press tenders firmly into crushed cornflakes.
5. 5Fry at 350 degrees until crisp and golden.

Ingredients

• ·1.5 lb boneless skinless thighs
• ·1 cup rice flour
• ·0.5 cup fresh basil leaves
• ·2 tbsp fish sauce
• ·1 tbsp chili flakes
• ·2 tbsp lime juice
• ·1 qt canola oil

Method

1. 1Cut chicken into one inch cubes.
2. 2Toss chicken cubes in rice flour.
3. 3Fry chicken in hot oil until crispy.
4. 4Flash fry basil leaves for ten seconds.
5. 5Toss everything with fish sauce and lime.

Ingredients

• ·2 lb chicken drumsticks
• ·1 cup unsweetened shredded coconut
• ·1 cup panko breadcrumbs
• ·2 eggs beaten
• ·1 tbsp lime zest
• ·0.5 cup all-purpose flour
• ·1 qt vegetable oil

Method

1. 1Combine coconut, panko, and lime zest.
2. 2Dredge drumsticks in flour, then egg.
3. 3Coat evenly with the coconut mixture.
4. 4Heat oil to 340 degrees in deep pot.
5. 5Fry until deep brown and cooked through.

Ingredients

• ·1.5 lb chicken breasts pounded thin
• ·1 cup fine breadcrumbs
• ·0.25 cup grated parmesan
• ·2 tbsp chopped parsley
• ·2 eggs beaten
• ·0.5 cup all-purpose flour
• ·0.5 cup clarified butter

Method

1. 1Pound chicken breasts to even thickness.
2. 2Mix breadcrumbs with parmesan and parsley.
3. 3Dredge chicken in flour, egg, and crumbs.
4. 4Heat butter in a wide skillet.
5. 5Pan fry until golden brown on both sides.

Ingredients

• ·1 lb chicken thigh pieces
• ·0.5 cup cornstarch
• ·1 tbsp sichuan peppercorns toasted
• ·1 tbsp sea salt
• ·2 cloves garlic minced
• ·1 sliced red chili
• ·1 qt peanut oil

Method

1. 1Toast and grind peppercorns with salt.
2. 2Dust chicken pieces in cornstarch.
3. 3Deep fry chicken until very crisp.
4. 4Drain oil and reserve two tablespoons.
5. 5Sauté garlic and chili then toss chicken.

Ingredients

• ·1 lb pizza dough
• ·0.5 cup San Marzano tomatoes
• ·8 oz fresh mozzarella
• ·1 tbsp extra virgin olive oil
• ·5 fresh basil leaves
• ·0.5 tsp sea salt

Method

1. 1Preheat your oven to its highest setting.
2. 2Stretch the dough into a thin circle.
3. 3Spread tomatoes and mozzarella over the dough.
4. 4Bake until the edges are nicely charred.
5. 5Top with fresh basil and olive oil.

Ingredients

• ·1 lb pizza dough
• ·4 oz thinly sliced soppressata
• ·1 cup shredded fontina cheese
• ·0.25 cup spicy hot honey
• ·0.5 cup tomato sauce
• ·1 tsp dried oregano

Method

1. 1Roll out dough on a floured surface.
2. 2Layer sauce and fontina cheese evenly.
3. 3Distribute soppressata slices over the cheese.
4. 4Bake in a very hot oven.
5. 5Drizzle with hot honey before serving.

Ingredients

• ·1 lb pizza dough
• ·8 oz mixed forest mushrooms
• ·0.5 cup heavy cream
• ·2 cloves minced garlic
• ·1 cup gruyere cheese
• ·1 tbsp fresh thyme

Method

1. 1Sauté mushrooms until golden and dry.
2. 2Whisk garlic into the heavy cream.
3. 3Spread cream mixture over stretched dough.
4. 4Top with cheese, mushrooms, and thyme.
5. 5Bake until crust is golden brown.

Ingredients

• ·1 lb pizza dough
• ·0.5 cup fig preserves
• ·4 oz thin prosciutto slices
• ·1 cup goat cheese crumbles
• ·2 cups fresh arugula
• ·1 tbsp balsamic glaze

Method

1. 1Stretch dough into a round shape.
2. 2Spread fig jam as the base.
3. 3Sprinkle goat cheese over the jam.
4. 4Bake until edges are crispy.
5. 5Top with prosciutto, arugula, and glaze.

Ingredients

• ·1 lb pizza dough
• ·6 oz whipped cream cheese
• ·4 oz cold smoked salmon
• ·1 tbsp everything bagel seasoning
• ·2 tbsp pickled red onions
• ·1 tbsp capers

Method

1. 1Bake plain dough until fully cooked.
2. 2Spread cream cheese over hot crust.
3. 3Arrange salmon slices on top.
4. 4Sprinkle with seasoning and capers.
5. 5Garnish with pickled red onions.

Ingredients

• ·1 lb pizza dough
• ·0.5 cup fresh basil pesto
• ·1 cup shredded mozzarella
• ·0.25 cup toasted pine nuts
• ·0.5 cup cherry tomatoes
• ·2 tbsp grated parmesan

Method

1. 1Preheat oven to maximum temperature.
2. 2Spread pesto over the raw dough.
3. 3Add mozzarella and halved cherry tomatoes.
4. 4Bake until cheese is bubbly.
5. 5Finish with pine nuts and parmesan.

Ingredients

• ·1 lb pizza dough
• ·2 ripe sliced peaches
• ·8 oz fresh burrata cheese
• ·1 tbsp fresh mint leaves
• ·1 tbsp honey drizzle
• ·0.25 tsp crushed red pepper

Method

1. 1Brush dough with olive oil.
2. 2Grill or bake dough until crisp.
3. 3Place peach slices on the crust.
4. 4Top with torn pieces of burrata.
5. 5Drizzle with honey and fresh mint.

Ingredients

• ·1 lb flank steak
• ·0.5 cup orange juice
• ·0.25 cup lime juice
• ·3 cloves minced garlic
• ·1 tsp ground cumin
• ·8 corn tortillas
• ·0.5 cup diced onion
• ·0.25 cup chopped cilantro

Method

1. 1Whisk orange juice, lime, garlic, and cumin.
2. 2Marinate the steak for thirty minutes.
3. 3Grill steak over high heat until charred.
4. 4Rest the meat and slice thinly.
5. 5Serve in warm tortillas with garnish.

Ingredients

• ·1 lb cod fillets
• ·1 cup flour
• ·1 cup light beer
• ·2 cups shredded cabbage
• ·0.5 cup sour cream
• ·1 tbsp lime juice
• ·2 cups vegetable oil
• ·8 corn tortillas

Method

1. 1Whisk flour and beer into a batter.
2. 2Slice fish into strips and season.
3. 3Dip fish into batter and fry.
4. 4Mix cabbage, sour cream, and lime.
5. 5Assemble tacos with fish and slaw.

Ingredients

• ·1 head cauliflower
• ·2 tbsp achiote paste
• ·0.25 cup pineapple juice
• ·1 cup diced pineapple
• ·1 tbsp chili powder
• ·8 corn tortillas
• ·0.25 cup pickled onions
• ·2 tbsp olive oil

Method

1. 1Toss cauliflower with achiote and juice.
2. 2Roast at 400 degrees until tender.
3. 3Sear pineapple chunks in a pan.
4. 4Warm tortillas on a flat top.
5. 5Top tortillas with cauliflower and pineapple.

Ingredients

• ·1 lb ribeye steak
• ·3 tbsp soy sauce
• ·1 tbsp sesame oil
• ·1 tbsp grated ginger
• ·2 cups shredded carrot
• ·1 tbsp rice vinegar
• ·8 flour tortillas
• ·1 tbsp toasted sesame seeds

Method

1. 1Marinate sliced beef in soy mixture.
2. 2Toss carrots with vinegar and sesame.
3. 3Sear beef quickly in a pan.
4. 4Warm flour tortillas until pliable.
5. 5Fill with beef and top slaw.

Ingredients

• ·2 lbs chicken breast
• ·15 oz diced tomatoes
• ·2 chipotle peppers
• ·1 cup chicken broth
• ·1 white onion
• ·2 cloves garlic
• ·8 corn tortillas
• ·0.5 cup crumbled cotija

Method

1. 1Blend tomatoes, chipotles, onion, and garlic.
2. 2Add chicken and sauce to cooker.
3. 3Cook on low for four hours.
4. 4Shred chicken with two forks.
5. 5Serve with cotija and warm tortillas.

Ingredients

• ·2 large sweet potatoes
• ·15 oz black beans
• ·1 tsp smoked paprika
• ·0.5 cup chopped cilantro
• ·1 avocado
• ·8 corn tortillas
• ·2 tbsp olive oil
• ·0.25 cup pumpkin seeds

Method

1. 1Cube and roast potatoes with oil.
2. 2Mash black beans with paprika.
3. 3Mash avocado with salt and lime.
4. 4Spread bean mixture on warm tortillas.
5. 5Top with potatoes and avocado cream.

Ingredients

• ·1 lb peeled shrimp
• ·1 tbsp chili powder
• ·2 tbsp lime juice
• ·4 sliced radishes
• ·0.5 cup cilantro
• ·1 sliced jalapeno
• ·8 corn tortillas
• ·2 tbsp butter

Method

1. 1Toss shrimp with chili and lime.
2. 2Melt butter in a large skillet.
3. 3Sear shrimp for three minutes total.
4. 4Warm the corn tortillas carefully.
5. 5Top shrimp with radish and jalapeno.

Ingredients

• ·2 beef franks
• ·2 brioche buns
• ·4 oz cremini mushrooms
• ·1 tbsp unsalted butter
• ·1 tbsp truffle oil
• ·2 tbsp heavy cream
• ·1 tsp fresh thyme

Method

1. 1Finely mince the cremini mushrooms.
2. 2Sauté mushrooms in butter until moisture evaporates.
3. 3Stir in cream and truffle oil until thickened.
4. 4Grill the beef franks until slightly charred.
5. 5Assemble dogs and top with the mushroom mixture.

Ingredients

• ·2 pork sausages
• ·2 soft split-top buns
• ·1 cup chopped kimchi
• ·2 tbsp mayonnaise
• ·1 tsp gochujang paste
• ·1 tsp sesame seeds
• ·1 tbsp green onion

Method

1. 1Whisk together the mayonnaise and gochujang.
2. 2Toast the split-top buns until golden brown.
3. 3Grill the pork sausages over medium high heat.
4. 4Place sausages in buns and top with kimchi.
5. 5Drizzle with sauce and sprinkle with sesame seeds.

Ingredients

• ·2 all-beef hot dogs
• ·2 toasted hoagie rolls
• ·1 cup charred corn kernels
• ·2 tbsp cotija cheese
• ·1 tbsp cilantro
• ·1 tbsp sour cream
• ·0.5 tsp chili powder

Method

1. 1Char the corn kernels in a hot skillet.
2. 2Mix corn with sour cream and chili powder.
3. 3Grill the hot dogs until the skin snaps.
4. 4Place hot dogs into the toasted rolls.
5. 5Top generously with corn mixture and cotija cheese.

Ingredients

• ·2 pork sausages
• ·2 baguette sections
• ·0.5 cup pickled carrots
• ·0.5 cup sliced cucumber
• ·1 tbsp chicken liver pate
• ·0.25 cup fresh cilantro
• ·1 sliced jalapeño

Method

1. 1Slice baguette sections and toast lightly.
2. 2Spread a thin layer of pate on bread.
3. 3Grill the sausages until cooked through.
4. 4Layer the sausages with pickled vegetables and cucumber.
5. 5Garnish with cilantro and fresh jalapeño slices.

Ingredients

• ·2 beef franks
• ·2 brioche rolls
• ·1 large yellow onion
• ·0.5 cup buttermilk
• ·0.5 cup all-purpose flour
• ·1 tbsp beer mustard
• ·1 cup vegetable oil

Method

1. 1Slice onions thin and soak in buttermilk.
2. 2Dredge onions in flour and fry until golden.
3. 3Grill hot dogs until plump and charred.
4. 4Spread mustard on the inside of rolls.
5. 5Place dogs in rolls and top with onions.

Ingredients

• ·2 lamb sausages
• ·2 pita pockets
• ·0.25 cup tzatziki sauce
• ·2 tbsp crumbled feta
• ·0.25 cup chopped olives
• ·0.25 cup diced tomato
• ·1 tsp oregano

Method

1. 1Pan sear the lamb sausages until browned.
2. 2Warm the pita pockets in a skillet.
3. 3Slide sausages into the pita pockets.
4. 4Spoon tzatziki over the hot sausages.
5. 5Top with tomatoes, olives, and feta cheese.

Ingredients

• ·2 beef franks
• ·2 potato rolls
• ·0.25 cup bbq sauce
• ·1 cup shredded cabbage
• ·1 tbsp apple cider vinegar
• ·1 tsp honey
• ·0.5 tsp celery seed

Method

1. 1Toss cabbage with vinegar, honey, and seeds.
2. 2Grill the beef franks while brushing with sauce.
3. 3Toast the potato rolls until light gold.
4. 4Place the saucy dogs into the rolls.
5. 5Top generously with the crisp cabbage slaw.

Ingredients

• ·0.5 lb ground chuck
• ·2 brioche buns
• ·2 slices american cheese
• ·0.25 cup shredded lettuce
• ·2 tbsp mayonnaise
• ·1 tbsp ketchup
• ·1 tsp pickle relish

Method

1. 1Divide meat into two balls.
2. 2Heat a cast iron skillet.
3. 3Smash balls thin into skillet.
4. 4Sear until crust forms deep.
5. 5Stack with cheese and sauce.

Ingredients

• ·0.5 lb ground beef
• ·2 tbsp gochujang paste
• ·1 tbsp soy sauce
• ·1 cup shredded carrots
• ·0.5 cup rice vinegar
• ·2 sesame seed buns
• ·1 tbsp toasted sesame seeds

Method

1. 1Mix vinegar with shredded carrots.
2. 2Combine gochujang and soy sauce.
3. 3Form patties and grill thoroughly.
4. 4Brush glaze onto hot meat.
5. 5Serve on buns with carrots.

Ingredients

• ·0.5 lb ground sirloin
• ·2 large yellow onions
• ·4 oz gruyere cheese
• ·1 tbsp butter
• ·1 tsp dried thyme
• ·2 crusty french rolls

Method

1. 1Slowly cook onions in butter.
2. 2Add thyme to caramelizing onions.
3. 3Form and season beef patties.
4. 4Grill patties until cooked through.
5. 5Melt cheese over onion piles.

Ingredients

• ·0.5 lb ground lamb
• ·0.5 cup greek yogurt
• ·0.5 cucumber diced
• ·1 clove garlic minced
• ·1 tsp ground cumin
• ·2 pita bread rounds
• ·0.25 cup fresh mint

Method

1. 1Combine yogurt cucumber and garlic.
2. 2Mix lamb with dried spices.
3. 3Shape into two thick patties.
4. 4Sear in a hot pan.
5. 5Top pita with mint sauce.

Ingredients

• ·0.5 lb ground beef
• ·2 cups sliced cremini
• ·2 slices swiss cheese
• ·1 tsp truffle oil
• ·1 tbsp olive oil
• ·2 buttered brioche buns

Method

1. 1Sauté mushrooms until golden brown.
2. 2Drizzle mushrooms with truffle oil.
3. 3Form patties and season well.
4. 4Grill beef to desired temperature.
5. 5Layer cheese and warm mushrooms.

Ingredients

• ·0.25 lb ground beef
• ·0.25 lb fresh chorizo
• ·2 tbsp chili crisp oil
• ·2 slices pepper jack
• ·2 soft potato buns
• ·0.5 avocado sliced

Method

1. 1Mix chorizo and ground beef.
2. 2Form into two round patties.
3. 3Grill until meat reaches safety.
4. 4Melt pepper jack on top.
5. 5Drizzle with spicy chili oil.

Ingredients

• ·0.5 lb ground beef
• ·2 tbsp fig jam
• ·2 oz blue cheese
• ·1 cup baby arugula
• ·1 tbsp balsamic glaze
• ·2 toasted ciabatta buns

Method

1. 1Form patties and grill carefully.
2. 2Spread fig jam on buns.
3. 3Place hot patty on jam.
4. 4Top with blue cheese crumbles.
5. 5Add arugula and balsamic drizzle.