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Check out my NEW YouTube Channel @JoshuaWeissmanRecipes ! It's ONLY about cooking, so please subscribe and tell me what to cook next! Servings : 4 Prep Time : 30 minutes Active Time : 1 hour Ingredients :  Curry Paste :  *Note  * this makes a double batch. Freeze the other half. Trust me, that way you don’t need to do this again the next time you make it :) 7 black cardamom pods 3.5 Tbsp (30g) coriander seeds 4 medium shallots, peeled and sliced in half 2 oz (57g) ginger, peeled and sliced in half 1 oz (28g) fresh turmeric, peeled and sliced in half 2 oz (57g) dried guajillo chilies, stemmed seeded and cut into ½ inch segments 4 cloves garlic 4 tsp (20g) kosher salt  Water, to loosen as necessary Broth : 2 Tbsp (30g) coconut oil  ½ of the curry paste 2 ¼ cups (532mL) coconut milk 2 ¾ cups (651mL) water 1.5 Tbsp (23mL) black soy sauce 2 Tbsp (30mL) soy sauce 3 Tbsp (45g) palm sugar, finely chopped 6-8 chicken drumsticks, depending on size 3 Tbsp (45mL) fish sauce 4 Tbsp (60mL) lime juice Noodles : 16 oz (454g) flat fresh egg noodles (or wonton noodles) Oil, to fry Assembly :  3 shallots, very thinly sliced and rinsed in cold water Green onion (greens only), very thinly sliced Pickled mustard greens, roughly chopped Limes, cut into wedges Fresh cilantro Directions : Curry Paste : Lightly crush cardamom pods using the bottom of a bowl and take out the seeds. Place the seeds along with the coriander into a dry medium sized skillet and heat over medium heat, constantly moving the pan, until the spices darken lightly and become fragrant, about 2-3 minutes. Remove and set to the side.  Heat a 12” skillet over medium high heat and once hot, lay in the sliced vegetables cut side down and char until nicely browned, about 3-4 minutes. Press firmly into the pan. If struggling to char, you can use a blow torch to take it all the way.  Add the spices along with the guajillo chilis to a blender or spice grinder and pulse until finely ground. In a blender or a food processor, add in the charred vegetables along with the garlic and salt. Blend on high until as smooth as possible, scraping down the sides as necessary. Once smooth, add your ground spices and blend until incorporated. See notes for a fun surprise! Broth : In a 5 quart saute pan, add your coconut oil. Set over medium heat and add ½ your curry paste. Cook for about 2 minutes, stirring often, until the paste starts to stick to the bottom of the pan and become very fragrant. At this stage, add your coconut milk, increase the heat to medium high, and bring to a boil Once boiling, add in your water, black soy sauce, soy sauce, and palm sugar. Stir and bring to a boil then immediately reduce the heat to low and simmer. Lower in your chicken drumsticks, bring back to a simmer, and cover with a lid. Let the chicken poach in the broth for 40 minutes or until the drumsticks are cooked through and tender. Once done, add your fish sauce and lime juice. Taste and adjust with fish sauce, lime juice, and palm sugar until the flavor is to your liking.  Noodles : Take 4oz of your noodles, and cut into 3 inch long segments. Heat frying oil to 350°F (177°C) in a wok or a wide pot, making sure not to fill more than halfway up the pot. Fry until golden brown and crispy, about 1 minute, remove with a spider, and drain on paper towels. Season to taste with salt. Once the chicken is ready, boil the rest of your noodles according to package directions, making sure to declump while cooking, usually around 3 minutes. Assembly :  Divide noodles amongst 4 bowls. Place 2 drumsticks in each bowl, ladle in your broth, top with pickled mustard, green onion, shallot, crispy fried noodles, cilantro, and lime.

This is the 3rd recipe on my NEW YouTube Channel @JoshuaWeissmanRecipes ! It's ONLY about cooking, so please subscribe and tell me what to cook next! Servings : 8 Prep Time : 30 minutes Active Time : 3 hours Ingredients :  Pork Belly : 3 lbs (1361g) pork belly, skin on  2.5 teaspoons (13g) kosher salt, plus more for seasoning 1.5 teaspoons (8g) sugar ½ teaspoon (2g) ground white pepper ½ teaspoon (2g) five spice powder 2 teaspoons (10mL) shaoxing wine 1 tablespoon (15mL) rice vinegar or white distilled vinegar, for brushing Rice: 2 cups (380g) short grain rice 2 cups (473ml) water   Bok Choy : 4 heads bok choy, quartered with root intact 1 tablespoon (15mL) soy sauce 2 teaspoons (10mL) rice vinegar  1 tablespoon (15mL) honey 2 tablespoons (30mL) vegetable oil 2 cloves garlic, very finely chopped Directions : Oven Method :  In a large pan or wok, heat 4 cups of water over high heat until boiling. Carefully lower in the pork belly, skin side down, and boil for 1 minute or until the skin changes color. Flip and par boil the other side an additional 30 seconds. Place the par boiled pork belly, again skin side down, in a large bowl of ice water. Once cooled, place on a sheet tray and dry with a paper towel. Holding a knife upright with the blade against the pork belly skin, with pressure, scrape the skin a few times both directions to remove any debris or hair.  In a small mixing bowl whisk together the salt, sugar, white pepper, and five spice. Add the shaoxing wine and mix until it forms a paste. Flip the pork belly over so the skin side is down and make two large slashes in the meat lengthwise, about ½ inch into the meat. Repeat the slashes in the perpendicular direction to create a sort of a checkerboard pattern. Rub the spice paste into the meat but not the skin.  Flip over again so the skin side is facing up. Salt the entire surface of the pork belly skin generously with kosher salt. Leave in the fridge uncovered for 12-24 hours to dry out the skin.  Once ready to cook, preheat your oven to 375°F (190°C). Place a large piece of aluminum foil onto a baking tray. Set the pork belly in the center and fold the sides of the foil up around the pork snugly to create a frame. The foil should reach about 1 inch high around the sides of the belly. Using a sharp metal skewer or toothpicks, poke holes all over the skin, making sure not to puncture the meat, just the skin. Pat the skin dry with paper towels then lightly brush on the rice vinegar and roast for 1.5 hours.  Remove the pork from the oven and increase heat to 425°F (218°C). Take the meat out of the foil boat and place on a fresh flat piece of foil. Return the pork belly to the oven and cook for 10-15 more minutes, or until the skin is puffed. Remove it from the oven and let rest for a minimum of 10 minutes, ideally around 30 minutes. Air Fryer Method :  Follow steps 1-4 from the above oven method section. Once ready to cook, preheat the air fryer to 250°F (121°C). Place the pork belly in the center of a piece of aluminum foil. Fold the sides up around the pork snugly to create a frame that goes about 1 inch high around the sides. Brush a layer of rice vinegar on the skin then coat aggressively with salt, creating about a ¼ inch layer across the entire surface. Once preheated, air fry for 30 minutes or until the salt becomes completely dry. Remove the pork belly from the air fryer and increase the heat to 400°F.  Scrape off the salt then lightly brush the skin with vegetable oil and place back in the air fryer until the skin is puffed and crisp, about 30-40 minutes. Your pork may finish faster depending on your air fryer so check it at the 20 minute mark to ensure it is not burning.  Rice: Start by washing and rinsing the rice three times or until the water runs clear. Add the rice and water to a rice cooker and cook according to your machine’s instructions.  Once cooked, keep warm in the rice cooker until ready to serve. Bok Choy : In a large skillet, heat your vegetable oil over medium high heat. Once hot, add your bok choy flat side down and sear until deeply browned and almost charred, about 2-3 minutes. Flip to the other cut side and sear again. Work in batches to avoid overcrowding the pan if necessary.  Add all of the bok choy back to the pan, reduce the heat to medium, and add about ⅓ cup of water. Cut the heat to low and allow to steam for about 3-4 minutes. It should soften but still have some crunch. Think al dente. In a small mixing bowl, whisk together the soy sauce, rice vinegar, and honey until homogenous.  Increase the heat to medium high, pour in your sauce, toss often, and cook until reduced to a glaze-like consistency, about 2-3 minutes. Be careful not to burn the sauce during this process. Cut the heat completely and add the garlic, tossing until combined. Assembly : Once the pork belly has rested, slice into cubes using a cleaver or chef’s knife. In a medium sized serving bowl, pile up a bed of steamed rice followed by the bok choy and finally the pork belly. Serve and enjoy.

This is the FIRST recipe on my NEW YouTube Channel @JoshuaWeissmanRecipes ! I'm returning to the cooking videos we all love, please subscribe and tell me what you want me to cook next! Servings : 2 Prep Time : 30 minutes, overnight freeze if making frites from scratch Cook Time : 30 minutes Ingredients : Frites Option 1 - From Scratch :  1.5 lb (680g) russet potatoes 3.5 quarts (3.3L) water 2 teaspoons (10g) baking soda 1 tablespoon (15g) white vinegar 1.5 tablespoons (15g) kosher salt, plus more for seasoning ½ cup (95g) potato starch, for dredging  3 quarts (2.8L) vegetable oil or canola oil, for frying Kosher salt, to taste  Frites Option 2 - Frozen :  Frozen fries, “fast food” or thin cut 3 quarts (2.8L) vegetable oil or canola oil, for frying Kosher salt, to taste Steak : 2 large (1.5-2 inch thick) New York Strip Steaks, room temperature  Kosher salt and black pepper, to taste  2 tablespoons (30mL) vegetable oil 4 cloves garlic, lightly crushed and left whole 10 sprigs thyme ¼ cup (56g) unsalted butter, for basting 2 tablespoons (6g) fresh chives, thinly sliced for garnish  Flakey salt, for finishing Sauce Option 1 - L’Entrecote Steak Sauce : 1 medium shallot, thinly sliced 3 cloves garlic, thinly sliced  1 cup (224g) unsalted butter 2 teaspoons (6g) capers 2 tablespoons (30g) dijon mustard 1 tablespoon (15mL) shirodashi 2 teaspoons (10mL) Worcestershire sauce 1 teaspoon (5mL) white vinegar 5 sage leaves  7 basil leaves 1 egg yolk 6 anchovy filets ¼ cup (10g) fresh parsley or chervil leaves, finely chopped  ¼ cup (10g) fresh tarragon leaves, finely chopped Kosher salt and pepper, to taste  1 tablespoon (3g) chives, thinly sliced  Sauce Option 2 - au Poivre : 2.5 tablespoons (35g) unsalted butter  1 tablespoon (12g) black peppercorns, coarsely cracked 1 shallot, finely diced 2 cloves garlic, thinly sliced  ¼ cup (59mL) brandy, cognac, or whisky ½ cup (118mL) beef stock ½ cup (118mL) cream 2 tablespoons (28g) unsalted butter, cold 1.5 teaspoons (8mL) Worcestershire sauce Kosher salt, to taste Directions : Frites Option 1 - From Scratch : Over medium high heat, bring a 6 quart pot filled with the water to a boil. To the boiling water, add the baking soda, vinegar, and salt. Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Alternatively, use a french fry press. Add the potatoes to the boiling water and cook for 1-3 minutes, or until nearly cooked through, but not quite enough to break easily when bent. Transfer to a baking sheet lined with a wire rack and let cool. Pat dry with paper towels. In a medium sized mixing bowl, toss the fries with the potato starch until thoroughly coated, making sure to shake off the excess. Transfer to a baking sheet and freeze overnight. Heat a 6 quart Dutch oven filled with the vegetable oil or canola oil, ensuring it doesn’t go beyond about halfway up the sides of the pot, over high heat to 315°F (157°C). Add the frozen parcooked fries and cook for 2-3 minutes, or until the bubbling subsides. They should not develop any color at this stage. Remove the fries using a spider to a baking sheet lined with a wire rack.  Pause here to cook the steaks and sauces and only continue to step 6 once the steaks are resting. For best results, place the tray of par-fried fries back into the freezer until ready to use. Increase the oil temperature to 350°F (177°C). Return the fries to the pot and fry for about 1 minute, or until golden and crispy. Using a spider, remove the fries to a medium sized mixing bowl. Season immediately with salt and toss to combine.  Frites Option 2 - Frozen :  Heat a 6 quart Dutch oven filled with the vegetable oil or canola oil, ensuring it doesn’t go beyond about halfway up the sides of the pot, over high heat to 350°F (177°C). Pause here to make the steaks and sauces and only continue to step 3 once the steaks are resting. Cook the fries from frozen for 2-3 minutes, or until golden and crispy. Using a spider, remove the fries to a baking sheet lined with a wire rack. Season immediately with salt. Be careful not to over season with salt as frozen fries often come pre-salted. Steak : Remove the steaks from the fridge and leave out at room temperature for 30 minutes before cooking to allow them to properly temper. Using a knife, gently score the fat cap, without cutting into the meat. Pat the steaks completely dry with paper towels.  Place a 12” stainless steel skillet over medium high heat. Once hot, add the vegetable oil, swirling around the pan to coat. When the oil just begins to smoke, season all sides of the steaks generously with salt and pepper. Lay the steaks in the pan facing away from you to avoid splashing hot oil on yourself. Press the steaks very firmly into the pan to prevent curling and ensure even browning. Sear for 2-3 minutes or until a golden-brown crust is formed Flip and sear the other side for an additional 1 minute. Push the steaks to the far edge of the pan, lower the heat to medium, and turn the fat cap towards the edge of the pan. Tilt the pan away from you and hold until the fat cap is golden brown. Once nicely colored, lower your heat to medium and add the garlic, thyme, and butter. Slide the steaks towards the far side of the pan, tilt the pan towards yourself, and, using a large spoon, baste repeatedly until the internal temperature reaches medium-rare, or 135°F. If you wish for your steaks to be more cooked, simply keep basting until it reaches your desired doneness. Remove the steaks to a baking sheet, pour basting liquid over top, and let rest for at least 5 minutes. Sauce Option 1 - L’Entrecote Steak Sauce :   Add a ¼ of the butter to a sauce pot set over medium heat. Once the butter is melted and bubbling but not brown, add in the shallot and garlic. There should not be much of a sizzle - we are trying to sweat the vegetables, not saute. Season lightly with salt. Reduce the heat to medium low and cook, stirring often, until softened, about 2-4 minutes. Melt the rest of the butter in the microwave or in a separate pot on the stove. Cut off the heat and pour the vegetable mixture into a blender.  Add the capers, dijon mustard, shirodashi, Worcestershire, white vinegar, sage, basil, egg yolk, anchovies, ⅔ of the chopped tarragon, and ⅔ of the chopped parsley. Season to taste with salt and pepper lightly and blend on high until as smooth as possible. Reduce blender speed to medium, and slowly drizzle in the melted butter until the sauce is thickened and light green in color. You may not need to use all of the melted butter. Pour the sauce into a small mixing bowl. Stir in the remaining tarragon and parsley as well as the chives. Season to taste with salt, pepper, and white vinegar.  Sauce Option 2 - au Poivre : In a medium sauce pot, add the butter and set over medium heat. Once the butter is melted and bubbling, add the peppercorns, stirring often, and toast until fragrant, about 30 seconds.  Add the shallots and garlic, season with salt, saute, and stir occasionally until the vegetables are completely softened, about 2 minutes. Increase the heat to medium high and carefully deglaze the pan with the liquor of your choice. The pan may flare up so be cautious when adding. Reduce until 80% of the liquid has evaporated, about 1-2 minutes. Add the beef stock, bring to a boil, and reduce by half, about 2 minutes. Finally, add the heavy cream, and reduce until slightly thickened, about 1 minute.  Cut the heat and add the remaining butter, swirling until melted and emulsified. Stir in the Worcestershire sauce. Season to taste with salt. Serving : Once the steaks are rested, place a heaping pile of your hot fries on one side of the plate.  Thinly slice your steaks against the grain. Fan out the steaks and place alongside the fries. Generously spoon the sauce of your choice over the steaks. Garnish the steaks with the chives and flakey salt. Serve and enjoy.

This is the 2nd recipe on my NEW YouTube Channel @JoshuaWeissmanRecipes ! It's ONLY about cooking, so please subscribe and tell me what to cook next! Servings : 8 Prep Time : 30 minutes Active Time : 4 hours Ingredients :  1 lb (454g) grape tomatoes 2.5 tablespoons (38g) vegetable oil  1.5 lbs (681g) bone-in beef short ribs (about 3 short ribs, depending on size)  1 lb (454g) beef chuck roast, cut into 1 inch chunks  Kosher salt and pepper, to taste  1 large onion, very finely minced 3-4 large carrots, peeled and very finely minced 4 ribs celery, finely minced 3 cloves garlic, very finely chopped  2 tablespoons (30g) tomato paste 2 tablespoons (30g) harissa paste, optional  2 tablespoons (30mL) balsamic vinegar, (plus more for finishing) 2 cups (473mL) red wine, preferably on the dryer side like a Beaudoux 2.5 cups (591mL) beef stock  15 sprigs thyme 2 bay leaves  1-2 lbs (454-908g) pappardelle, or fettuccine 1 cup (122g) Pecorino Romano, grated (plus more for finishing) 1.5 cups basil leaves, roughly torn Directions :  Preheat your oven to 350°F (177°C).  Place your grape tomatoes on a baking sheet lined with foil. Then, using a kitchen torch, char your tomatoes until the skins peel back, the tomatoes have softened a bit and they’ve been lightly blackened. Alternatively, you can use your broiler set to high for about 3-5 minutes or until nicely charred. Using paper towels, grab a few tomatoes at a time and rub them together to remove the skins. Optionally, blend in a blender until as fine as possible. You can also leave them whole if you wish, they’ll break apart from the braise, I prefer to blend them for a more even consistency.  Set a 7-8 quart heavy bottomed pot or dutch oven over medium high heat then add your vegetable oil. Season the meat on all sides with salt and pepper. Once the oil is hot, add your meat in batches, being sure not to overcrowd the pot, and sear for 2-3 minutes per side until all sides are evenly browned. Repeat until all meat has been seared. Remove meat to a sheet tray and set to the side. Reduce the heat to medium, add more oil if necessary, and toss in your onion, carrot, celery, and garlic. Season to taste with salt and sweat, stirring occasionally. Once the vegetables have begun to soften, about 2 minutes, add in your tomato paste and harissa paste. Stir the mixture and caramelize until the color darkens slightly, about 1-2 minutes. Crush the grape tomatoes with your hands and add to the pot.  Increase the heat to high then add your red wine, beef stock, and balsamic vinegar. Once it comes to a boil, drop the heat to low and nestle in your seared meat (bone side down). Generally you want the liquid to cover up at least ¾ of the way up the meat once it’s all been added. Tie together the thyme and bay leaves using butcher’s twine and add to the pot. Once simmering, cover with a lid and place in the preheated oven for 3-3.5 hours or until the meat is fork tender. Gently remove your meat to a medium sized mixing bowl. Remove the bone and gelatinous membrane from the short ribs. Discard your thyme and bay leaves. Using your hands shred the meat as finely as possible. Alternatively, if it is too hot, use a large metal spoon, pressing and twisting the meat, until you achieve a similar result. Once shredded, fold the meat back into your pot of sauce until thoroughly combined. If the sauce seems to dry, add more beef stock, about 2-3 tablespoons at a time, until you reach your desired consistency. Season to taste with salt and pepper. Fill a 4-6 quart pot with water and set over high heat until it comes to a boil. Salt your pasta water aggressively - it should taste like the ocean. Cook your pasta according to package directions until al dente. Drain, making sure to reserve about 1 cup of pasta water, and return the cooked pasta to its original pot.  Add half of the ragu to the pasta pot and toss until well coated. Use half the sauce if you cooked 1 lb of pasta and the full amount if you cooked 2 lbs. Incorporate 1-2 tablespoons of pasta water at a time to help emulsify. Stir in your grated Pecorino Romano and basil leaves until everything is evenly distributed. Once thoroughly combined, plate the pasta and top with more Pecorino Romano, black pepper, and a drizzle of balsamic vinegar. Serve and enjoy.

Easy, fast, but more importantly incredibly delicious. RECIPES IN THIS VIDEO: Omelette with a Light Salad Chilaquiles with Canned Chipotle Peppers Fried Mortadella Sandwich Pasta Aglio e Olio Beef Stir Fry Omelette With a Light Salad Serves: 1  Prep Time: 10-15 Minutes Salad: 1-1.5 cups leaves from 1 small head of spring mix or butter lettuce 1 tablespoon (15g) whole grain mustard 1 garlic clove, grated 1 teaspoon (4g) lemon zest 2 teaspoons (8g) lemon juice ¼ cup (60g) extra virgin olive oil Salt to taste Flaky salt to garnish (optional) Omelette 1 tablespoon (15g) unsalted butter, plus 1 tablespoon (15g) for toasting omelette (extra tablespoon is optional) 4 large eggs 2 ounces (56g) grated Gruyere cheese Salt to taste METHOD Remove the leaves from one small head of baby lettuce.  Wash leaves in a salad spinner or large mixing bowl with cold water. If using a mixing bowl, drain lettuce of cold water and transfer to a paper towel lined baking tray and pat as dry as possible using paper towels.  In a small mixing bowl, combine whole grain mustard, garlic, lemon zest, lemon juice, and season with salt to taste. While constantly whisking, drizzle in olive oil slowly until completely added and fully emulsified.  Add butter to a medium non-stick pan over medium heat. While the butter melts, add eggs to a small mixing bowl, season with salt to taste, and whisk until homogenous. Once the butter is melted and bubbling, add the eggs to the pan. As the eggs begin to set, continuously pull the edges of the eggs into the center of the pan. Ensure to tilt the pan and fill the emptied space with eggs during this process.  Once the eggs are cooked about 90 percent, add cheese onto one half and fold the omelette onto itself. Optionally, if you’d like to toast the omelette add additional butter to the pan and increase the heat slightly, and gently tilt the pan in the direction of the omelette to toast the bottom of the omelette.  Carefully add your omelette to your plate. Add your washed greens to the bowl containing the vinaigrette. Toss by hand to fully coat the leaves. Place the dressed greens on the plate alongside the omelette. Optionally, the salad can be garnished with flaky salt.  Serve and enjoy. Obviously if you’d like to serve this with anything else such as toast or fruit I’d definitely recommend that as well.  Chilaquiles Serves: 2 Prep Time: 15 Minutes Chilaquiles 2 tablespoons (30g) canola oil ½ sweet onion, rough chopped 4 garlic cloves, rough chopped 2 cups (240g) crushed tomatoes 5 chipotle chilis in adobo (removed from a can of chipotle chilis in adobo) 1 tablespoon (15g) Knorr chicken soup base 5 ounces (140g) tortilla chips see note * Salt to taste Fried Egg 2 large eggs 1 tablespoon (15g) canola oil 1 tablespoon (15g) unsalted butter Toppings 2 tablespoons (30g) queso fresco 2 tablespoons (30g) Mexican crema ¼ avocado, thinly sliced ½ bunch cilantro, picked, for garnish A small handful of pickled or fresh red onions (optional)  METHOD: Heat a medium sized pan over medium heat. Once hot, add in oil, onion and garlic. Saute until just soft, about 2-3 minutes.  To a blender or a food processor, add crushed tomatoes, chipotles in adobo, Knorr soup base, and cooked onion and garlic. Blend on high speed until pureed as smooth as possible. If you don’t have a blender or food processor, rough chop all the vegetable ingredients and combine in a large mixing bowl. Heat the pan used earlier over medium heat.  Pour in the puree and cook for 5 minutes.  Add tortilla chips to the pan, and using a spatula, stir until the chips are fully coated in the sauce.  Optionally, heat a medium non-stick pan over medium high heat. Once hot, add the oil and eggs into the pan. Once the whites begin to set, reduce the heat to medium and add butter to the pan. When the butter is melted, baste the eggs until cooked to desired doneness.  Top chilaquiles with fried eggs and various toppings of your choice. Serve and enjoy. * Note : If you want more chips you can upwards of double the recipe here, there will just be less sauce per chip on your chilaquiles. Mortadella Sandwich Serves: 1 Prep Time: 8-10 Minutes Mortadella Sandwich 2 slices sourdough loaf, cut as thick as desired 2 teaspoons (8g) canola oil 4-8 slices mortadella, thinly sliced 2 slices provolone cheese 1.5 tablespoons (20g) unsalted butter Spicy mustard, to taste Mayonnaise, to taste  METHOD: Heat a 10 inch non-stick pan over medium heat and lightly grease with oil. Once hot, lay folded slices of mortadella into the pan in the shape of the slices of bread. Cook the mortadella for 3 minutes, flip and cook for an additional 3 minutes until both sides of the mortadella are crispy and browned. Add cheese to the mortadella, cut the heat, and cover with a lid or overturned bowl until the cheese is melted. Remove the cheesy mortadella from the pan and set to the side on a warmed plate or small baking sheet.  Heat the pan on low and add half the butter.  Once melted, place one piece of bread in the pan to toast, on the untoasted side facing up spread spicy mustard.  Place cheesy mortadella on the bread.  On your other slice of bread spread on your mayonnaise and layer your other slice of bread mayonnaise side down on your mound of mortadella. Add your remaining butter in the pan and after 2 minutes, or once the bottom slice of bread is golden brown, flip the sandwich and toast for an additional 2-3 minutes.  Remove the sandwich from the pan, slice in half, and enjoy. Pasta Aglio e Olio Serves: 2-4 Prep Time: 20-25 Minutes Pasta Aglio e Olio 1 pound (450g) dried spaghetti ⅔ cup (150ml) extra virgin olive oil 8-14 garlic cloves, thinly sliced 3 teaspoons (12g) crushed red pepper flakes ¼ cup (10g) parsley, finely chopped 3 ounces (85g) Pecorino Romano or Parmigiano Reggiano, grated for finishing (optional) Freshly ground black pepper to taste Salt to taste  METHOD: Bring a large 6-8 quart pot of water to a boil over high heat. Season generously with salt and add pasta.  Cook to package instructions, or until al dente. While the pasta cooks, to a large saucepan add olive oil and garlic and begin to cook  over medium heat until fragrant. Garlic should develop little to no color. Cut the heat from the saucepan and add chili flakes to lightly cook. Using tongs, transfer cooked pasta directly from the boiling water to the saucepan.   Toss and stir the pasta, adding a table spoon of pasta water at a time until it reaches a somewhat emulsified consistency.  Add finely chopped parsley and toss to combine.   Taste and adjust salt levels as needed. Transfer pasta to a plate and enjoy. Optionally garnish with cheese and black pepper.  Serve and enjoy.  Beef Stir Fry Serves: 2 Prep Time: 15-20 Minutes Stir Fry ½ pound (225g) ribeye or pork Boston butt, thinly sliced see note* ½ cup (80g) corn starch 2 tablespoons (30g) canola oil ½ yellow onion, thinly sliced 1 jalapeno, thinly sliced 1 bunch green onion, thinly sliced, whites for cooking, greens for garnish 4 garlic cloves, finely chopped ½ inch knob, ginger, grated 1 teaspoon (4g) shrimp paste (optional) 1 teaspoon (4g) sugar 1 tablespoon (15g) rice wine vinegar 1 tablespoon (10g) soy sauce 2 teaspoons (8g) sweet soy sauce (optional) Salt to taste  METHOD: Into a large mixing bowl, add protein and cornstarch and toss by hand until protein is evenly coated.  Heat a large wok or pan over medium high heat and add oil to coat the bottom of the pan.  Once the pan is nearly smoking, add protein and sear on each side for 1-2 minutes. Depending on the size pan used, work in batches to ensure even browning.  Remove protein from the pan, and add onions, jalapenos, green onion whites, half of the garlic, and ginger to the pan. Stir fry for 20-30 seconds, then optionally add shrimp paste and stir fry for another 1-2 minutes.  To the pan add cooked beef, sugar, rice wine vinegar, soy sauce, and optional sweet soy sauce. Stir fry and toss to coat.  Cut the heat, and add the remaining chopped garlic. Stir fry to combine, then transfer to a plate and garnish with toasted sesame seeds and green onion greens. Salt to taste and serve and enjoy.  * Note : You can increase the amount of beef by double and still maintain this recipe if you want additional protein for more people or just for yourself.

An homemade steak sandwich has unlimited power, especially when the recipe is this cheap. INGREDIENTS: Bread : 750g All-purpose flour 17g fine sea salt 45g whole wheat flour 562g water 4g instant yeast The Steak : 2.5lb (1134g) beef chuck tender roast Salt and pepper to taste 4 cloves garlic Kitchen twine *optionally* Assembly : Vegetable oil for cooking 1 sweet onion, sliced 1 green bell pepper 1lb (454g) cremini mushrooms 1 tablespoon (14g) butter 1 tablespoon (9g) flour 1 cup (118ml) milk 1 cup (65g) grated cheddar Roasted Roast, ½ ” slices Homemade bread, ½ “ slices toasted with butter Salt and pepper to taste Mayo for spreading Salt and pepper to taste INSTRUCTIONS: Bread : Pre-heat the oven to 500 Fahrenheit (or max temperature) and place a heavy bottom pot with a lid or a dutch oven with a lid for at least one hour. In a large bowl, mix AP flour, salt, and whole wheat flour until combined; in a separate container, whisk yeast and water and allow it to sit for 5 minutes. Pour yeast mixture into the flour, and mix by hand until you form a shaggy dough. Let the dough rest for 10 minutes, then knead by hand until smooth and let it rest for 15 minutes. Next, grab a small piece of the dough near the edge of the bowl, stretch as much as you can without tearing it, fold over the dough, and repeat around the perimeter until you reach the starting point. Cover with plastic wrap and let it rest for 15 minutes. Repeat this process 2 more times. Cover and rise at room temperature for 1.5 hours and place in the fridge overnight. Carefully remove your dough with a bench scrapper (do not punch it down) onto a work surface, and split it in half. Pre-shape your dough into a light ball by carefully scrapping underneath the dough with a bench scrapper while simultaneously slowly rotating. Let it rest uncovered for 15 minutes, and generously dust the top with AP flour. Carefully flip the dough upside down, stretch and fold the left side over to the middle, then fold the right side over to the left. Next, fold the bottom towards the middle and stretch the top up and down to the base. Optionally stitch the sides together over one another to create more tension. Gently flip it, and drag it towards you; turn it 90 degrees and drag it towards you again. Repeat this process 5 more times. Then, carefully pick up your dough with a bench scraper, and place it in a bowl with a floured clean kitchen towel or a lined floured proofing basket. Repeat with the other piece of dough, cover with plastic wrap and rise at room temperature for 1 - 2 hours or until puffed and plump. Next, carefully remove your dutch oven, and place your dough upside down. Optionally score the top of your dough with a razor or a sharp knife with an X shape. Place the lid on top and bake for 20 minutes. Remove the lid, turn the temperature oven to 450F and bake for another 15 minutes or until a deep golden brown. Remove your bread and place it on a wire rack to cool down. Then, put your dutch oven back in the oven for 15 minutes and repeat with the rest of the dough. The Steak : Pre-heat oven to 225F. Optionally with the kitchen twine, tight off the beef with 3 to 4 intervals across the whole length of the roast to help cook evenly. Generously season with salt and pepper to taste. Set a cast iron skillet over medium heat, and add enough oil to coat the bottom of the pan; once hot and starting to smoke, add roast, sear for 2 minutes per side until brown deep, and place in the oven for 45 minutes or until the internal temperature reads 132F. Remove from the oven and rest for 15 minutes before slicing. Assembly : Set a medium size pan on medium heat, and add enough oil to coat the bottom of the pan. Once hot and nearly smoking, add onion, and green bell pepper, saute until it starts to get some color, and season to taste with salt and pepper. Cook until the vegetables soften. Set a medium size pan on medium heat, and add enough oil to coat the bottom of the pan. Once hot and nearly smoking, add mushrooms, and cook for 4 - 6 minutes, stirring often or until almost cooked through,—season to taste with salt and pepper. Reduce the heat to low and cook to your liking. Set a medium saucepan over medium heat, add butter once hot and bubbling, add flour, cook stirring often for 30 seconds, then whisk in milk and continue to stir until it begins to thicken; cut the heat off and add cheddar cheese. Continue to cook until melted—season taste with salt and pepper to taste. Sandwich Assembly - Spread mayo on both untoasted sides of your homemade bread. Add your seared mushrooms, layer on slices of beef, followed by a stack of peppers and onions, and a drizzle of mornay cheese sauce. Next, top your sandwich with the toasted side up, cut it in half, and enjoy.

Diet Smashburger Servings:  3 Prep Time:  3 minutes Cook Time:  5 minutes Single Serving Macros: 450 Calories 15g Fat 45g Protein 33g Carbs Single serving: 1 bun 6 oz (170g) beef, divided in 2x 3 oz (85g) patties 1 slice American cheese 2 teaspoons (10g) sauce 2 slices pickle Ingredients:   Sauce: 1 tablespoon (15g) light mayo 1 tablespoon (15g) yellow mustard 2 tablespoons (30g) Sriracha Salt and pepper to taste Burger: 1.5 lbs (680g) 96% lean ground beef, divided into 6x 3 oz (85g) patties 3 slices American cheese  Salt and pepper to taste (or a seasoning of your choice)  3 Dave's Killer 21 Whole Grain Burger Buns 2 large dill pickles, thinly sliced lengthwise Method: Sauce: In a small mixing bowl, whisk together the light mayo, yellow mustard, and Sriracha. Season to taste with salt and pepper. Burger: On a nonstick griddle set over high heat, smash down your two burger patties using a piece of parchment between the burger and spatula to avoid sticking. Immediately season with salt and pepper to taste or another seasoning of your choice. After 2 minutes, flip the patties, season with salt and pepper to taste, and place a slice of American cheese on one patty. Work quickly as the low fat content of the beef may lead to dryness if overcooked. Lightly toast the buns on the same griddle without the addition of extra fat. Alternatively you can use a toaster for a better toast. As soon as the cheese is melted, place the other patty on top of the cheesed patty, cut the heat and prepare to assemble. Assembly: Spread 1 teaspoon of sauce on each side of the toasted bun. Lay your pickles on the bottom bun followed by your burger patties and the top half of the bun. Serve and enjoy. Gochujang Fish Tacos w/ Roasted Jalapeno Salsa Servings:  3 Prep Time:  10 minutes Cook Time:  10 minutes Single Serving Macros: 390 calories 11g fat 42g protein 30g carbs Single serving: 4 Mission 25 Calorie Yellow Corn Tortillas 6 oz (170g) cod, evenly divided between four tacos ½ tablespoon (8g) sauce, per taco 1 tablespoon (15g) slaw, per taco Ingredients:   Gochujang Fish:  1.25 lbs (567g) cod, cut into 2.5-inch rectangles  1 tablespoon (20g) gochujang 2 tablespoons (30g) Sriracha 1 tablespoon (15g) shirodashi 1 tablespoon (15g) water  1 tablespoon (15g) rice vinegar 1 teaspoon (5g) grated ginger  1 teaspoon (5g) grated garlic Salt to taste Roasted Jalapeno Sauce: 3 jalapeños, charred and steamed 4 cloves garlic  1/4 cup (55g) nonfat cottage cheese  1-2 tablespoons (15-30g) lemon juice 1/2 bunch cilantro 1-2 tablespoons (20-40g) nonfat yogurt  Salt to taste Slaw: 1/2 head green cabbage, thinly sliced 2 tablespoons (30g) light mayo 1 tablespoon (15g) roasted jalapeno sauce  Flakey salt to taste Method: Fish: In a medium mixing bowl, whisk together the gochujang, Sriracha, shirodashi, water, rice vinegar, grated ginger, grated garlic, and a generous pinch of salt. Add in your sliced fish and toss to combine. You can either cook immediately or cover and marinate in the refrigerator overnight. Lay your marinated fish out on a wire rack-lined sheet tray and place under the broiler set to high. Cook 6-10 minutes until nicely charred and just cooked through. Keep a close eye on the fish so it does not burn. Sauce: To a blender, add your jalapenos, garlic, nonfat cottage cheese, a pinch of salt, and 1-2 tablespoons lemon juice. Blend on high until as smooth as possible, gradually adding small amounts of water to loosen if necessary. Add the cilantro and nonfat yogurt. Blend on high until smooth. Season to taste with salt. Slaw:  To a large mixing bowl, add cabbage, low fat mayo, and one tablespoon of your roasted jalapeno sauce. Toss to combine. Season with flakey salt just before serving to prevent sogginess.  Assembly:  Heat 4 corn tortillas over a direct open flame, flipping occasionally, until hot and slightly charred. Place your fish down on the tortillas, drizzle with the roasted jalapeno sauce, top with slaw and finish with flakey salt. Serve and enjoy. Protein Cereal Bowl Servings:  1 Prep Time:  2 minutes Cook Time:  0 minutes Single Serving Macros: 340 calories 5g fat 33g protein 39g carbs Ingredients:   1x 5.3oz (150g) container of Ratio protein yogurt 1 cup (35g) Three Wishes Cinnamon Style Cereal ½ tablespoon (10g) honey 2 strawberries, cut into rounds or quarters 8-10 blueberries  Mint, for garnish Method: To a medium-sized bowl, add your protein yogurt on one side. On the other side, place your cereal. Drizzle the honey across the whole bowl then top with strawberries and blueberries. Garnish with mint leaves. Serve and enjoy.

LEVEL 1 Smoking Gun Spring Loaded Scoops Potato Ricer Thermometer Gun Gozney Arc XL Pizza Oven Vollrath 12" Induction Cooktop Whynter 2.1 qt Ice Cream Maker Baking Steel Pizza Stone 5 qt Cast Iron Pot Salad Spinner LEVEL 2 Bench Scraper Made In Cookware 6 qt Rondeau 6.5” Chef Plating Tongs (Tweezers) Mandoline Countertop Scrap Bin Baking/Casserole Dish (Set of 3) Mason Jars (24-Pack, various sizes) Silicone Baking Mats (3-pack) Instant Pot Pressure Cooker Weber Original 22” Kettle Charcoal Grill  LEVEL 3 Kitchen Shears Large Mesh Strainer Small Mesh Strainer Pastry Brush (2 pieces) Made In Cookware Carbon Steel Griddle KitchenAid Food Processor Cooling Racks (Set of 2) Anova Sous Vide Sous Vide Container Pro Food Vacuum Sealer KitchenAid 5-Speed Electric Beater LEVEL 4 All-Clad Slotted Spoon KitchenAid Stand Mixer Microplane Rubber Spatula Silicone Cooking Spatulas (Set of 2) Offset Spatula Hedley & Bennett Apron Parchment Paper Kuhn Rikon Peeler (3-pack) Vitamix Blender Baking Sheets LEVEL 5 Made In Cookware 8 qt Stock Pot Measuring Cups & Spoons Boos Block 20" x 15" Cutting Board Made In Cookware 1-2 qt Sauce Pan Made In Cookware 12" Stainless Steel Frying Pan Whisks (Set with 3 sizes) Set of Mixing Bowls (5 sizes) Made In Cookware 10" Nonstick Frying Pan Metal Spoons (16-piece set, dinner-size) Serving Spoons (Set of 4) Stainless Steel Japanese Chef Knife

Turns out you can make homemade ramen without JUST following the package directions. Straight Up Shin Black Ramen Recipe (Follow Package Directions) Zested Up Shin Black Ramen Recipe Instant Ramen Carbonara Recipe Instant Ramen Noodles as Breading Recipe Instant Ramen Noodles Snack Mix Recipe Tik Tok Viral Instant Ramen Recipe Instant Ramen Pizza Recipe Mac and Cheese Instant Ramen Recipe Ramen Waffle Recipe Joshua Weissman's Instant Ramen Recipe Fried Rice-Style Noodles Recipe Dan Dan-Inspired Peanut Noodles Recipe Spicy Chili Oil Noodles Recipe Instant Ramen-Spiced Popcorn Recipe Shiso Pesto Noodles Recipe Instant Ramen Noodles Soup Dumpling Recipe Ramen Burger Recipe Cheesy Butter Noodles Recipe Pad Thai-Style Noodles Recipe Stir Fried Instant Ramen Recipe Korean Army Stew (Budae Jjigae) Recipe Instant Ramen Noodles Kimchi Pancake (Okonomiyaki) Recipe Spicy Tuna Over Crispy Instant Ramen Noodles Recipe Instant Khao Soi Ramen Noodles Recipe

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 15 minutes Ingredients: ½ cup (125g) creamy peanut butter ⅓ cup (79ml) hot water, plus more as needed 1 tablespoon (12g) sugar 1 teaspoon (6g) gochugaru flakes, plus more for garnish 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) aged soy sauce 1 tablespoon  (15ml) mirin 3 Package (555g) Prima Taste Laksa La Mian Ramen (use all of the noodles and 1-3 seasoning packets or to taste) 1 tablespoon (15ml) vegetable Oil ¼ lb (113g) ground pork 2 cloves garlic, finely chopped 1 shallot, finely chopped 1 green onion, thinly sliced for garnish Soy Sauce, to taste Method: In a medium mixing bowl, mix the peanut butter, hot water, sugar, gochugaru, rice vinegar, soy sauce and mirin, and set aside. Bring a large pot of water to a boil. Meanwhile, in a large sauté pan set over medium-high heat, add the vegetable oil and once hot, add the pork and sear until cooked through, about 5-6 minutes. Once the pork is cooked, add your garlic and shallots, and cook until shallots begin to soften 2-3 minutes. Turn off the heat. Cook the noodles in the boiling water and then drain. Bring the pan with your pork back to medium-high heat and add the noodles to the plan. Add the Laksa seasoning packets (paste and powder) to taste. Add in the sauce mixture to coat the noodles and pork, check for seasoning again, and soy sauce to taste. Plate and garnish with green onion and gochugaru. Serve and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 1 hour-Overnight Cook Time: 20 minutes Ingredients: 1 package (130g) Shin Black Ramen (use noodles and seasoning packets) 6 packets (42g) powdered gelatin 2 cups (300ml) water Dumpling wrappers Black vinegar, for dipping Method: Cook ramen in 2 cups of water, with the seasoning packets, until tender, about 3-4 minutes. Remove the noodles from the pot but keep the cooking liquid. Add the gelatin packets to the hot ramen cooking liquid and mix to dissolve. Add the noodles back into the seasoned liquid and coat the noodles well. This mixture will solidify and become your soup dumpling filling once cooled and solid. Place the mixture onto a ¼ sheet tray, spread the mixture evenly onto the sheet tray, cover, and place in the refrigerator to set, for at least one hour, or ideally overnight. Place a bamboo steamer basket lined with parchment paper over a pot of boiling water. When ready to make dumplings, release the noodles from the sheet tray and cut into ¼ inch cubes. Place about one tablespoon of cubes into the center of a dumpling wrapper, dip your finger in water and run your finger around the edge of the wrapper. Fold it over to create a pleat, stick that fold onto itself and then repeat each little pleat as close to the previous pleat as possible until you have made the whole dumpling; gently twist and pinch the hole. Repeat with the rest of the wrappers. Steam the dumplings for 10-12 minutes or until the wrappers are cooked through. Serve with a side of black vinegar for dipping.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 5 minutes Ingredients: Vegetable or peanut oil for frying 2 packages (260g) Shin Black Ramen, (use 2 noodles, use seasoning packets but omit the vegetable packets) 1 cup (140g) toasted salted cashews 1 cup (140g) candied pecans 1 cup (170g) M&M’s 2 cups (72g) salted kettle cooked potato chips 1 cup (42g) mini pretzel sticks Method: Fill a Dutch oven or heavy-bottomed pan halfway with vegetable oil and heat to 350°F (176°C). Fry dry ramen noodles in chunks, stirring as they fry up and get golden and crunchy, about 1-2 minutes. Season with seasoning packets immediately after frying so the seasoning adheres. Pick and choose your seasoning. I used 1 package each of the red and gold, then let the fried ramen noodle chunks cool completely. Combine and toss everything together. Serve and enjoy!