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Making Mochi Ice Cream from scratch can be super duper easy. That is..if you use this guide. The mochi itself only takes about 30 minutes to make and 4 ingredients. After that you just need an ice cream you like and you're good to go! ITEMS USED: Glutinous Rice Flour Cookie Scoop Circular Cookie Cutter Pyrex Measuring Cup OXO Good Grips Cookie Scoop Mochiko Sweet Rice Flour Ateco Stainless Steel Cookie Cutter Set INGREDIENTS: Prescoop ice cream into a lined egg carton with plastic wrap. Each egg slot should be dedicated to 1 scoop of ice cream. Chill for 2 hours – 2 days maximum. 1 cup (160g) sweet glutinous rice flour (mochiko) 1/4 cup (60g) granulated sugar 1 cup (236ml water Corn starch for dusting Ice cream(s) of your choice INSTRUCTIONS: In a bowl, mix sugar, water and rice flour together. Make sure mixture is fully emulsified, clean sides of bowl with a spatula. Cover bowl with plastic wrap and microwave for 1 min Stir with whisk to get rid of clumps, then put in microwave again for 1 more minute. Take out of microwave then wet your spatula as you continue to mix. Do not use whisk from this point on as the mixture has become too sticky. Then put in microwave one more time, 30 seconds. On a dusted flour board, pour mochi. Roll even until ½ in thick. Dust with cornstarch repeatedly. Place in fridge for 20 mins until cold and set Dust again with cornstarch, then use a circular cutter to cut out as many circles as possible. For a 2 inch ice cream scoop (prescooped ice cream), a 3.5, 3.25 in circular cutter works perfectly. Work quickly. Wrap with plastic wrap moderately tightly so that ice cream does not melt. Store in muffin tins to retain shape one at a time to maintain temperature of ice cream.

Beef Stroganoff is delicious, but homemade beef stroganoff is even better! INGREDIENTS: 1 lb (450 g) Steak, cubbed Oil 2.5 Tbsp (35 g) Unsalted Butter 2 tsp (5 g) Coarse Ground Black Pepper 1 Sweet Onion, diced 5 Cloves Garlic, thinly sliced 1 Tbsp (14 ml) Cognac (or Whiskey) 2.5 Tbsp (30 ml) Worcestershire Sauce 9 oz (250 g) Cremini Mushrooms, quartered 1.5 cups (350 ml) Beef Broth 1/4 cup (16 ml) Heavy Whipping Cream 1/2 cup (120 ml) Sour Cream 2 Tbsp (28 g) Dijon Mustard Salt Pepper 1/3 cup (8 g) Fresh Parsley, chopped Egg Noodles (or Noodle of choice) INSTRUCTIONS: Basic Beef Stroganoff Method: Start by scoring and slicing the steak into cubes. In a large oiled pan set over medium-high heat, sear steak in batches (2 minutes per side). Remove from pan. To same pan melt unsalted butter and add coarse ground black pepper along with a diced onion. Saute for 2-3 minutes. Add thinly sliced garlic. Saute until garlic is fragrant and add cognac (or whiskey). Add worcestershire sauce and cremini mushrooms then saute for 2 minutes. Add in beef broth and once reduced/thickened add in heavy whipping cream. Mix together and reduce again. Separately in a small bowl whisk and combine sour cream with dijon mustard. Using a little of the hot liquid, spoon in to the sour cream mixture a few times until the sour cream mixture is hot. Mix together and adjust salt levels to taste. Add in fresh chopped parsley, egg noodles, and stir into the stroganoff mixture along with the steak. Place and serve.

Homemade mac and cheese is not only one of the easiest things to make, but it's also one of the most satisfying. Nothing feels better than having such a level of control in your own life that you make macaroni and cheese from scratch. INGREDIENTS: Regular Mac n' Cheese Ingredients - Water Salt 1/2 lb Macaroni (or pasta of choice) Velvet Cheese Sauce Ingredients - 2 Tbsp (28 g) Unsalted Butter 2 Tbsp (18 g) All-Purpose Flour 1 cup (240 ml) Whole Milk 2 cups (180 g) Cheese, grated (1/2 Raclette, 1/2 Cheddar) 3.5 Tbsp (55 g) Crème Fraîche Salt Family Style Oven Mac n' Cheese Ingredients - Breadcrumb Topping - 3/4 cup (58 g) Panko Breadcrumbs 1 Tbsp (9 g) Za'atar 2 tsp (3 g) Fresh Thyme, finely chopped 4 Tbsp (56 g) Melted Unsalted Butter Pasta Portion Ingredients - 3 cups (250 g) Cheddar 3 cups (250 g) Gruyère 1 lb Macaroni 1/3 cup (73 g) Unsalted Butter 1/3 cup (50 g) All-purpose Flour 3 cups (720 ml) Whole Milk Healthy Low-Calorie Mac n' Cheese Ingredients - 1 lb Shell Pasta (Brown rice pasta) Salt Water Low-Calorie Cheese Sauce Ingredients - 1 Head Cauliflower 1 cup water 1 cup (90 g) Cheddar, grated 1 Tbsp (14 g) Nutritional Yeast 2 tsp (6 g) Turmeric powder Salt Pepper INSTRUCTIONS: Mac and Cheese 3 Ways For the first Mac and Cheese, season your boiling water generously with salt. Add your pasta of choice and cook just until al dente. Drain the pasta and set it to the side. Add your butter to a medium saucepan on medium heat. Once melted, add an equal part flour and mix for about 45 seconds. Now, slowly add your whole milk and keep whisking on medium heat until it thickens. Introduce your cheese to the saucepan and whisk until velvety smooth. Finish off by whisking in a little bit of creme fraiche. Finally, add back your cooked pasta and toss to coat each noodle with the sauce. For your family-style macaroni and cheese, start by mixing your bread crumbs, za’atar, and fresh chopped thyme. Mix all together until combined and mix in your melted unsalted butter. For your cheese mixture, in a second bowl mix your shredded cheddar and gruyere. To cook the macaroni, in a large pot boil just before al dente, strain, and set aside. In the same saucepan, melt your butter over medium heat and add your flour. Cook for 45 seconds and then slowly whisk in your milk until it begins to thicken. Then add 4 cups of the cheese mixture making sure to save the leftover. Stir until sauce forms and add back in your pasta. In a medium-sized baking dish, pour in half your mac and cheese, add your remaining cheese mixture, and put the other half of mac and cheese on top. Top that off with all your breadcrumb topping and place it into the oven set to 350ºF for 25 minutes. For the final mac and cheese method, thanks to our friends at Thrive Market, begin by boiling your brown rice pasta. Boil according to the box’s directions. To make the low calorie cheese sauce, remove the florets from a head of cauliflower and place in boiling water for about 8-10 minutes until they are extremely soft. Fish the florets out of the water and add to a blender with about a quarter-cup of your boiling water. While that’s blending, add in your grated cheddar, nutritional yeast, turmeric, and salt and pepper to taste. Blend until incorporated and taste it, salt to your liking! Mix with your cooked and strained pasta and plate.

Okay, although you need a recipe for all the gnocchi sauces, you can very easily make beautiful gnocchi dough in 15 minutes or so without any sort of a recipe. That's the beauty of it. INGREDIENTS: 3 large (2 lbs) rustic potatoes Water 1 large egg Salt 1.5 -2 cups (225-300 g) All-purpose flour INSTRUCTIONS: Method: Add russet potatoes to a large pot and cover with water. Bring to a boil. Boil for 30-45 minutes. Remove and peel. Mash the potatoes into a large via a ricer or hand masher until smooth. Cool just enough to touch. Add in egg and mix until thoroughly combined then a generous pinch of salt. Start mixing in all-purpose flour until just combined. Add flour intermittently until it turns into a smooth bouncy dough. Divide into four even pieces, dust and begin rolling into a long tube and ¾” thick. Cut into 1” long segments. Refrigerate until ready to use or serve as is. Roll along a gnocchi press or use a fork to press in for the gnocchi design. Boil until the gnocchi begins to float and serve with desired sauce.

Chicken breast is one of the most commonly purchased and cooked items in the American household and yet it's also one of the most difficult. Making a great chicken breast recipe isn't really as much of a secret as it is using the proper technique. Let's end the era of dry chicken breasts. INGREDIENTS: Stuffed Chicken: 3 slices prosciutto 2.5 Tbsp (35g) olive oil 4-8 leaves fresh sage leaves Handful of Italian parsley Zest of 1/2 lemon Truffle if ya got it (phat grating) Sous Vide Chicken: 4 cloves garlic 1 shallot Juice of 2 oranges Juice of 3 lemons Zest of 1 lime Juice of 2 limes 1 Tbsp honey 3 Tbsp (45 ml) fish sauce 1/2 bunch mint 1/2 bunch cilantro Splash of chinkiang vinegar 2 thai chilis rough chopped 3 Tbsp (45ml) olive oil INSTRUCTIONS: Basic Chicken Method: Set the grill to an off-set heating method. Two-thirds of the grill should be medium-high and the far left third should be medium-low or low. Preheat to 450F. Lightly brush the chicken with high heat cooking oil, season with salt and pepper. Place on the hot side of the grill until a mild amount of color forms, turning every minute or so for 5 minutes. Place the chicken on the cool side of the grill, close the lid and cook for 20 minutes. Remove the chicken from the grill once an internal temperature reaches 165F. Rest for 8 minutes before slicing and serving. Stuffed Chicken Method: Remove the bone from the chicken. Finely slice and chop prosciutto. Heat a pan with olive oil over medium heat until hot and add the prosciutto. Remove prosciutto once crispy. Leave oil behind and add fresh sage leaves while still hot. Saute for 30 seconds until crispy. Cool both prosciutto and sage on paper towels before using. Cut along the center side of the chicken. Open up and stuff with parsley, zest of ½ a lemon, prosciutto, and sage leaves. Roll chicken up into a log. Tie together using kitchen twine. Set the grill to an off-set heating method. Two-thirds of the grill should be medium-high and the far left third should be medium-low or low. Preheat to 450F. Lightly brush the chicken with high heat cooking oil, season with salt and pepper. Place on the hot side of the grill until a mild amount of color forms, turning every minute or so for 5 minutes. Place the chicken on the cool side of the grill, close the lid and cook for 20 minutes. Remove the chicken from the grill once an internal temperature reaches 165F. Rest for 8 minutes before slicing and serving. Sous Vide Method: Start by combining garlic, shallot, juice of 2 oranges, zest of a lime, juice of 3 lemons, juice of 2 limes, honey, mint, cilantro, thai chilis, fish sauce, and a splash of vinegar then blend together. Once smooth, stream in olive oil until emulsified. In a vacuum sealed bag, add in chicken breast with marinade. Seal bag and toss into a sous vide set to 66C for 60-90 minutes. Remove from the bag, lightly season with oil, salt and pepper. Place on the grill set preheated to medium-high heat. Grill, turning often, until brown and crisp on both sides, about 5 minutes. Let rest for 8 minutes before slicing and serving.

Making Homemade Elote is a life-changing experience. It takes corn to places you never thought it could go. It's grilling season so it's about darn time we take another look at corn. INGREDIENTS: Smoked Chili Mayo: 2 egg yolks 2 tsp (10g) stone-ground mustard 2 tsp (5g) smoked paprika Salt to taste 1 Tbsp (14ml) white distilled vinegar 1 cup (240ml) neutral-tasting oil (like canola) Elote Traditional: 4 whole corn, husks peeled 2 cups (240g) finely grated cotija cheese Hot sauce (Valentina’s, or Tapatio) INSTRUCTIONS: Method: Start by peeling the corns husk off leaving the stick at the end. Cover in a neutral tasting oil. Place on the grill, grilling and turning often until a light char has formed. For the mayo, add egg yolks to a bowl with stone ground mustard, smoked paprika powder, salt to taste, and white distilled vinegar. Whisk together. While whisking, slowly drip (using a drip bottle) oil in while constantly whisking and once thickening move to a slow, steady stream until all the oil is added and thickened. Take the corn off the grill and generously coat with smoked chile mayo before covering with cotija cheese. Once thoroughly coated, generously sprinkle on hot sauce before serving.

You can't make the perfect homemade key lime pie without... you guessed it, KEY LIMES! I'm sharing this recipe so we can all visit the Florida Keys together, in our minds of course. Check out this key lime pie recipe featuring my very own, from scratch graham cracker crust. SUPPLIES USED: Rollin Pin Pyrex Measuring Cup INGREDIENTS: Homemade Graham Crackers: 3/4 cup (116g) all-purpose flour 1.5 cup (211g) whole wheat flour 1/4 cup (60g) brown sugar 1/2 teaspoons (2g) fine sea salt 1 teaspoon (4g) baking powder 1.5 teaspoons (4g) ground cinnamon 1 large whole egg 3.5 tablespoons (50ml) whole milk 1/4 cup (80g) honey 3 tablespoons (42g) neutral-tasting oil Graham Cracker Crust: 2 cups (250g) crushed graham crackers 1/3 cup (70g) brown sugar 3/4 teaspoon (3g) teaspoon fine sea salt 3/4 cup (168g) unsalted, melted butter Key Lime Pie Filling Ingredients: 4 egg yolks 1 tablespoon (4g) fresh key lime zest, roughly chopped 14 ounces (400g) sweetened condensed milk 1/2 cup (120ml) key lime juice INSTRUCTIONS: Graham Cracker Crust Method: Start by mixing together all-purpose flour, whole wheat flour, brown sugar, fine sea salt, baking powder, and ground cinnamon. Mix together until thoroughly combined. Separately, crack 1 large egg in a medium-size bowl and whisk before adding whole milk, honey, and neutral-tasting oil. Once the egg mixture is completely mixed together, add it to the flour mixture and mix and knead together until a nice dough has formed. If the mixture is too dry add a splash of milk. Once the dough is smooth, wrap in plastic wrap and let rest in the fridge for 30 minutes to 1 hour. After 30 minutes to 1 hour, place the dough on a well-floured surface and roll it out to ⅛ inch thickness. Place on a baking sheet lined with parchment paper punching little holes into the dough using a fork before baking at 350°F for 15-20 minutes, or until dry and crisp. Let graham crackers sit on a wire rack until cool. Pie Filling Method: In a medium-size bowl add 4 egg yolks and whisk in key lime zest that has been roughly chopped. Add sweetened condensed milk and whisk in key lime juice. Once thoroughly combined, cover with plastic wrap and let sit at room temperature while preparing the crust. Pie Assembly Method: Place the graham crackers into a plastic bag and crush using a rolling pin until it is mostly fine crumbs. Place fine crumbs into a medium-size bowl along with brown sugar, fine sea salt and whisk together before adding melted unsalted butter mixing together until a wet sand mixture is reached. Press into a 9” pie mold evenly, using the bottom of a flat cup. Bake the crust at 350°F for 10 minutes. Set aside to cool completely. Once cooled, pour in the key lime pie filling and bake at 350°F 15-17 minutes or until set, but still slightly jiggly. Pull it out of the oven and let it cool most of the way, then place it in the fridge to let it cool completely, at least 3 hours but ideally overnight. After completely cooled, slice and serve with a dollop of whip cream and fresh grated key lime zest.

Thank you guys for 2 million, to celebrate we're making the cwispiest homemade chicken parmesan known to the world! INGREDIENTS: Sauce Ingredients - 3-4 slices thick-cut bacon or pancetta 2.5 (40ml) tablespoons olive oil 2 red Fresno or Thai chilies, sliced thin 1tsp 2g red pepper flakes 5 cloves garlic, thinly sliced 1 28 oz can crushed San Marzano tomatoes Salt and pepper to taste Pinch of sugar 1/2 bunch thyme 1/4 cup grated Parmigiano Reggiano Chicken Ingredients - 4 chicken breasts 2 cups (300g) flour 1 (18g) tablespoon salt Fresh cracked black pepper to taste 2 cups (220g) panko 4 eggs plus a splash of water 3.5 cups (270g) mozzarella grated 3/4 cup (70g) Parmigiano Reggiano INSTRUCTIONS: Method: Start by slicing thick-cut bacon or pancetta into ½” wide pieces and toss into a cold medium-size skillet. Place over medium heat and add olive oil. Stir often. Once the bacon becomes crispy or develops color, add in Fresno or Thai chiles, red pepper flakes, and garlic cloves. Continue cooking over medium heat until fragrant and toasted Scoop out all the solids but leave the oil behind. Place the solids on a cutting board and finely chop placing back into the pan and adding in San Marzano tomatoes. Season to taste with salt and pepper, and a pinch of sugar. Mix together and let it simmer for 15 minutes stirring occasionally. (Any crushing or breaking up of tomatoes?) While simmering, optionally add in thyme and Parmigiano Reggiano mixing to fully combine. After 15 minutes, pour into a bowl and set aside. For the chicken breasts, carefully cut in half but not all the way through. Place a piece of plastic wrap over the chicken flatten the chicken breasts until they are slightly thinner than ½”. In separate bowls, place panko bread crumbs, eggs and a splash of water (beaten together), and all-purpose flour with kosher salt and cracked black pepper (whisk together). Toss the chicken into the all-purpose flour, shaking the excess off, dipping to coat thoroughly in the egg wash, then drop into the panko bread crumbs and coat thoroughly while pressing into the chicken. Place to the side and repeat with the rest. (Dry hand, wet hand) In a large deep pan or 12” cast iron skillet, fill about halfway with high heat oil, heating over medium heat until it reaches 350℉. Slowly drop the chicken breast facing away into the oil fry on one side for 3-5 minutes until crispy golden brown, flip and fry for an additional 3-5 minutes. The internal temperature should be 165℉. Place on a wire rack in a rimmed baking sheet to cool. Rinse and repeat. After the chicken is fried, grated mozzarella cheese and Parmigiano Reggiano then place in a large bowl and toss to mix. Place the crispy chicken pieces on a foil-lined baking sheet, cover each piece generously with the sauce and generously with the cheese mixture. Place into a broiler for 5-8 minutes or until everything is completely melted or the cheese is a golden brown. Plate and enjoy.

Making great homemade bbq ribs shouldn't be limited to the smokehouse homies. While a smoker really makes for a perfect rack of ribs, we can get a product that is nearly as good in its own way using this method. INGREDIENTS: BBQ Sauce: 1 cup (285 g) ketchup 1/4 cup (50g) brown sugar 2 tsp(7g) kosher salt 2 Tbsp (24g)white vinegar 2 Tbsp (24g) yuzu rice vinegar or apple cider vinegar 1/2 cup (120g) water 1 Tbsp (10g) garlic powder 1 Tbsp(10g) smoked paprika Optional splash shiro dashi Optional 1tbsp(12g) coffee seasoning Ribs: 2 Tbsp (20g) kosher salt 1 Tbsp (12g) brown sugar 2 Tbsp (10g) fresh Finely ground coffee 1 Tbsp (10g) garlic powder 1 Tbsp (9g) smoked paprika 2-4 racks St Louis style ribs or baby back ribs Splash of yuzu rice vinegar or apple cider vinegar INSTRUCTIONS: Method: Start by combining kosher salt, brown sugar, smoked paprika, garlic powder, and ground coffee. Whisk to combine. Remove the layer of tissue running along the ribs. Season each side of the ribs generously with the rib rub. Place each individual rack on a sheet of foil. Splash with rice vinegar. Fold the foil up and around the rib. Place into an oven preheated to 300F for 2.5-3 hours. Remove ribs from oven generously lather with sauce. If grilling and glazing, make sure to let the ribs cool down. Ideally chill overnight. If using an oven, glaze and broil until the sauce is nice and lacquered on. In a pot, combine ketchup, brown sugar, kosher salt, white vinegar, yuzu rice vinegar or apple cider vinegar, water, garlic powder, and smoked paprika. Whisk to combine. Place over medium heat and simmer for 30 minutes. Once thickened and cooled place into a separate container.

Homemade cakes can be a scary thing for many people. This recipe ideally skips all of the typical fuss and stress around baking a cake. A simplified cake base with a perfectly rich chocolate frosting. Just right to give you the sugar crash you desire. Serves: 4-6 SUPPLIES USED: Springform Cake Pans Pyrex® Prepware Glass Measuring Cup Nordic Ware® Leak-Proof Springform Pan KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl INGREDIENTS: Cake 2 cups (300) all-purpose flour 3/4 cup (80g) cocoa powder 2 tsp (10g) baking powder 3/4 tsp (3g) baking soda 1.5 tsp (7g) fine sea salt 3/4 cup (150g) brown sugar 1 cup (220g) granulated white sugar 1/2 cup neutral-tasting oil 2 egg yolks 2 large eggs 1 Tbsp (12g) vanilla extract 13/4 cup milk (brought to a light simmer) Frosting 4 cups (500g) powdered sugar 1/2 cup (55g) cocoa powder Generous pinch sea salt 1/2 cup (110g) softened butter Milk to thin (1/4 cup-1/2 cup) INSTRUCTIONS: Method: Start by preparing two 9-inch cake pans by cutting the parchment paper to fit the bottoms, grease the bottom of the pan and cover with parchment paper, and then grease the parchment paper and walls of the cake pan. Sift out all-purpose flour, cocoa powder, baking powder, baking soda, and fine sea salt. To that add in granulated sugar, and brown sugar. Whisk together. To a medium bowl, add the egg yolks, and while whisking slowly drizzle in neutral-tasting oil. As it gets thick add in vanilla extract then continue to whisk and drizzle in the oil until all has been added. Add in the large eggs, whisk all together and then pour the custard mix into the dry ingredients. Fold together until combined. Separately heat up whole milk just before it starts to simmer. Pull off the heat and pour directly into the dough mixture. Whisk constantly until all is incorporated. Split that mixture evenly between the two cake pans and bake at 350F for 30-35 minutes. Remove and let cool inside the cake pans for 10 minutes. Carefully remove the cakes from the springform pans and gently invert them onto a wire rack to cool completely. For the frosting, mix together powdered sugar, cocoa powder, and sea salt. Using a stand mixer beat softened unsalted butter until creamy then add in the dry ingredients in batches and then thin it out with whole milk. The finished consistency should be thick but spreadable. Add one of the cakes to a cutting board spreading frosting out evenly across before adding the other cake on top, gently pressing down, and then spread the remaining frosting over the top and on all sides of the cake. Top with fresh gratings of dark chocolate. Ideally, let sit at room temperature under a bowl for a couple of hours or overnight before serving.

Cuban sandwiches A.K.A Cubanos are the chefs (and not just the movie) ultimate sandwich of choice. It is a cultural symbol of food that resonates with the heart of any foodie. We're taking this one to the next level with homemade Cuban bread and an intensified mojo pork. SUPPLIES USED: KitchenAid Stand Mixer Cast Iron Pan INGREDIENTS: Bread Ingredients: 1¼ cups (310ml) water at 100°F (38°C) 1 tbsp (10g) quick-rising yeast 3½ cups (500g) bread flour 1 tbsp (13g) sugar 2 tsp (5g) salt 1½ tbsp (30g) lard Mojo Braised Pork Ingredients: 4-5lb (2–2.25gk) boneless pork shoulder or Boston butt 2 heads peeled garlic 2 shallots Zest of 2 oranges Zest of 3 limes 2 tbsp fresh oregano leaves ½ bunch fresh mint leaves 1 tbsp (5g) fresh ground cumin 2 whole Serrano chilies 1 cup olive oil 1½ tbsp (26g) kosher salt 1 cup (250ml) fresh lime juice or Seville orange juice 1 cup (250ml) fresh orange juice Sandwich Ingredients: 2 slices Cubano bread (cut to the desired length) Unsalted butter, softened, to coat 4 slices boiled ham Yellow mustard, to coat ½–1 cup Mojo-braised Braised Pork 1–2 whole dill pickles, thinly sliced lengthwise 2–3 slices Swiss cheese INSTRUCTIONS: Cubano Bread Method: In a small bowl, stir together the warm water and yeast. Cover with plastic wrap and let sit at room temperature for about 8 minutes. In the bowl of a stand mixer fitted with the dough hook, add the bread flour, sugar, and salt. Whisk together until thoroughly combined. Turn the mixer to medium-low speed and slowly add in the warm yeast mixture. Mix until combined. Once a cohesive dough is formed, keep mixing for another 2 to 3 minutes until smooth. Add in the lard and mix on medium-low speed for about 1 minute until combined and smooth. Grease a medium-size bowl. Shape the dough into a ball and place it into the bowl. Covered with greased plastic wrap and let the dough rise for 45 minutes to 1 hour, until it has doubled in size. De-gas the dough by smacking it or punching it down. On a lightly floured work surface, divide the dough into two even pieces. Cover with a damp towel and let it rest for 10 minutes. Take one piece of dough and flatten it out into about ½ inch (1.25cm) thick rectangle. From a long edge, tightly roll up the dough and close the seams at the bottom and sides. Carefully roll the log while applying pressure outward to slightly taper the ends. Should end up about 16 inches (40cm) long. Repeat with the other piece of dough. Place each piece onto a parchment-lined baking sheet, 4 to 6 inches (10–15.25cm) apart. Cover with another baking sheet letting the dough proof for about 30 minutes at room temperature. Preheat the oven to 400°F (200°C). Lightly spray the logs with water. Using a razor blade, score a shallow seam along the length of the dough. Place a pan of boiling water on the bottom rack of the oven, and place the baking sheet in the middle of the oven. Spray the inside of the oven with a little water to generate steam. Let the bread steam for 8 to 10 minutes. Reduce the heat to 375°F (190°C), remove the steaming pan of water, and let the bread bake for another 20 to 22 minutes, or until lightly browned. Let cool completely on a wire rack before cutting. Tip: Make this a day or two ahead of time if you will be toasting it. Mojo Braised Pork Method: Prepare the mojo marinade. In a blender, add the shallots, garlic cloves, orange zest, lime zest, oregano leaves, mint leaves, fresh ground cumin, serrano chilies, olive oil, kosher salt, lime juice, and orange juice. Blend together at high speed until completely smooth. Reserve 1 cup of the marinade and refrigerate, covered, until ready to use. In a 1 pound resealable bag, place the pork shoulder and pour in the remaining mojo marinade to cover the meat. Seal the bag and marinate it in the refrigerator overnight. Preheat the oven to 400°F (200°C). Remove the pork from the marinade, place it into a 7-quart (6.5 liters) Dutch oven. Pour in all of the marinades. The marinade should come about halfway up the pot, but if not, add a little bit of chicken stock. Bake the pork, uncovered, for 10 minutes, then reduce the temperature to 350°F (180°C) and let it cook for 3 to 3½ hours, uncovered, turning occasionally to make sure all sides get browned. Remove from the Dutch oven and place onto a cutting board to cool. Take all the remaining caramelized mojo juice at the bottom of the Dutch oven (doing your best to leave the fat in the pot), and place it into a small bowl. Make sure there are no solids in the sauce. In a large bowl using two forks, shred the meat and toss it together in the caramelized mojo sauce. Season to taste with salt. Use in Cubanos, on rice, in a quesadilla. Sandwich Method: Butter the inside of each slice of Cubano bread with unsalted butter. Place buttered-side down onto a cold pan over medium heat and let that toast. While the bread toasts, in a separate pan add a little butter and melt to coat the bottom. Set to medium-high heat and sear off a few slices of ham. Make sure both sides are browning. Set to the side and keep warm. Slice a whole pickle lengthwise. Once the bread is toasted, generously coat the inside of each slice with yellow mustard. On the bottom slice, arrange the sliced pickles to cover, followed by a layer of the seared ham. Add a layer of roasted pork shoulder, and top with a generous amount of swiss cheese. [I like to torch the cheese and get the melting started] Top with the top of the bread. Preheat a heavy cast-iron pan (which you’ll use to flatten the toasting sandwich). Generously coat the top and bottom of the bread with butter. Place the sandwich into a cold pan over medium heat. Place the preheated heavy cast-iron pan on top to press into the bread. Toast the sandwich until the bottom is golden, flip it, and place the cast-iron skillet back on and repeat the process. (A panini press will also work.) Remove from the pan. Cut into two diagonal slices and enjoy.

Get out of your snack rut and open up the possibilities by making your own homemade snacks that will undoubtedly be the best you've ever had. INGREDIENTS: Popcorn: 1/3 cup (70g) popcorn kernels 1 Tbsp fine chopped rosemary 1 Tbsp fine chopped thyme 1 Tbsp salt 1/4 cup butter 1/2 cup fresh grated parmigiana reggiano 4-5 thin slices salami *optional* Marinated Olive: 1 cup (133g) castelvetrano olives 1 cup (160g) alfonso olive or other black olive 2/3 cup (160ml) extra virgin olive oil 5-6 cardamom poss 1 Tbsp (4g) coriander 5 garlic cloves 2 bay leaves 1/2 lemon sliced 2 orange zest pieces Kale Chips: Toss kale with oil around 1 tbsp bake at 250 single layer for 30 minutes rack and cool Spice mix- 2 tsp (4g) salt 1/2 tsp MSG 1 tsp porcini mushroom powder 2 tsp (3g) serrano powder 2 tsp (3g) garlic powder Cured Cucumbers: 1-2 cucumbers salt to taste for cure 2 Tbsp sichuan chili oil 1/2 Tbsp sesame oil 1.5 Tbsp gastrique (Or any sweet/sour sauce) Soy sauce to taste Chinese black vinegar to taste INSTRUCTIONS: Popcorn Method: In a large pot fill with high heat oil. Heat over medium heat. Add in popcorn kernels and when sizzling cover. Vigorously shake for a couple minutes. Place popcorn into a large bowl Combine fresh chopped thyme and rosemary in a mortar and pestle with kosher salt and grind until fine. Pour melted butter over popcorn and toss until evenly coated. Season with herb salt and top with grated cheese and optional crispy salami. Marinated Olive Method: In a medium pot, add olive oil, crushed garlic cloves, coriander seeds, and cardamom pods. Heat over medium heat. When garlic browns turn the heat off and add in bay leaves, lemon slices, and orange zest. Steep for 10 minutes. In a separate bowl, combine all the olives and pour in the infused oil. Let sit at room temperature for 2 hours before serving. Kale Chips Method Start by removing the leaves from the spine. For the spice mix, mix together kosher salt, MSG, porcini mushroom powder, serrano powder, and garlic powder. Toss kale with olive oil in a large bowl. Season generously with spice mixture. Place on a parchment lined baking sheet and in a 250F oven for 40 minutes. Cool completely on a wire rack before serving. Cured Cucumbers Method: Start by slicing the cucumber into ½” rounds and season with sea salt. Let sit for 10-15 minutes. Drain any excess water and add in sichuan chili oil, sesame oil, and soy sauce to taste. Mix together. Place into a bowl and cover with excess sauce.