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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.

Chicken pot pie that will make you cry... Because it's so good, and also really easy to make. Serves 2-4 SUPPLIES USED: Induction Cooktop Cast Iron Pan INGREDIENTS: 1 whole roasted chicken (or rotisserie ugh) 2 cup (470ml) chicken stock 1/2 cup (11g )dried morels mushrooms 1/4 cup (7g) chanterelles mushrooms 2 bay leaves 2 yellow onions 1 large carrot 8 cloves garlic 3/4 cup (110g) cubed ham 1tbsp (4g) Thyme leaves, rough chopped 5 tablespoons (70g) unsalted butter Salt and pepper to taste 1/2 cup (70g) all-purpose flour 1 cup (235ml) milk 1 cups (235ml) heavy cream 10 oz (280g) bag frozen peas Puff pastry enough to cover your pan INSTRUCTIONS: Method: Start by removing the spine of the chicken using kitchen scissors, place the spine side down onto a cutting board and press down onto the breast leaving a flat chicken. Tuck the wings behind the head, line a baking sheet with foil and wire rack. Place chicken on the wire rack, pat dry, lightly coat with oil and massage all over, season with salt and pepper, and roast at 425F for 30-45 minutes or an internal temperature of 165F. Remove the crispy skin and let it cool. Finely chop the crispy skin, place into a cup and place to the side for later. Once chicken is cooled completely, remove the chicken from the bone, shred and place into a bowl. For the filling, to a medium saucepan add chicken stock and bring to a light boil. Immediately turn off the heat and add dried morels mushrooms and chanterelles mushrooms along with the bay leaves. Cover with foil and let steep for 15-20 minutes. Remove the bay leaves and squeeze all the liquid from the mushrooms back to the pan. Rough chop the chanterelles and slice the morels and set to the side. In a medium pot, heat olive oil over medium-high heat and once hot add in cubed ham searing until nicely browned and remove from pan. Reduce the heat to medium and add in unsalted butter. Once butter is melted, add in diced onions, diced carrots, sliced garlic cloves, chopped mushrooms, and salt and pepper to taste. Stir and cook until just translucent. Mix in all-purpose flour and keep stirring and cooking for 1 minute then add in whole milk, heavy cream, and mushroom/chicken stock. Heat over medium heat, stirring constantly. Once thickened, add in the ham, frozen peas, chopped chicken skins, and shredded chicken. Mix until well combined. Add filling to a cast iron pan and cover with puff pastry, trim and crimp the edges, brush the top with heavy cream, and score the middle with a paring knife. Bake in the oven at 400F for 20 minutes then reduce to 350F for an additional 20-25 minutes. Remove from the oven and let rest for 5-10 minutes before serving.

Chicken fried steak is a lot of things to me, it's an easy homemade treat, a childhood memory, a comfort food. The list goes on and on. For the most part, it's an extremely good southern food that doesn't always get the justice it deserves. SUPPLIES USED: Induction Cooktop Cast Iron Pan INGREDIENTS: 4 tenderized cube steaks (1-1.5 lbs/450g-680g) Whole milk to cover (or buttermilk) 2 sleeves (258g) saltine crackers, coarse crushed 3 handfuls flour (255g) all-purpose 2.5 tbsp kosher salt (40g) Fresh ground black pepper Fry oil Cream gravy: 1/2 cup fry oil 2/3 cup (100g) all-purpose flour Whole Milk INSTRUCTIONS: Method: Start by filling an 8x8 baking dish with whole milk (or buttermilk) to cover the cube steaks and let them soak at room temperature for 15-20 minutes or overnight in the refrigerator. Add two sleeves of saltine crackers to a Ziploc bag making sure to push all of the air out when closing. Using a rolling pin, coarsely crush the crackers. Placed the coarsely crushed crackers into a baking dish along with all-purpose flour and a generous amount of kosher salt fresh ground black pepper. Mix together until thoroughly combined. In a deep 12” cast iron skillet, fill with frying oil until it is 1” high. Heat over medium-high heat until it begins to shimmer. While the oil is heating, take the meat out of the milk and place into the dredge and cover all sides of the meat while firmly pressing the dredge into the meat. Rinse and repeat with the remaining cube steaks. Once the oil is hot and shimmering, lower the breaded meat into the oil and fry for 3-5 minutes on each side or until crispy golden brown. Fry in batches. Once finished, place the pieces onto a wire rack in a rimmed baking sheet to drip dry. If the oil isn’t burnt, pour out just enough to use for the gravy. Into the oil, set over medium heat add in all-purpose flour and mix until the flour begins to brown (2 minutes) then add in whole milk continuing to heat over medium heat and stirring until it begins to thicken. Keep heating and adding in whole milk until a thick, smooth consistency has been reached. Season to taste with salt and pepper. For plating, plate with the chicken fried steak top with gravy with a side of mashed potatoes and/or green beans. Finish with cracked black pepper.

First we're gonna break down a pork loin, then we are going to cook those pieces many ways. Simple enough. INGREDIENTS: Sirloin Roast: 1 3-4lb sirloin pork roast 3 cloves garlic, finely chopped 1/2 bunch parsley finely chopped 1 poblano finely chopped 1/4 cup (60ml) olive oil Zest of 1 lemon Salt to taste Pork Chops: 1-2 chops 2 Tbsp oil Salt and pepper to taste 2 cloves garlic 2.5 Tbsp unsalted butter Aromatics of choice Country Ribs: 1.5 Tbsp gochujang 3 Tbsp honey 1 Tbsp dark soy sauce 2 Tbsp black vinegar INSTRUCTIONS: Sirloin Roast Method: Start by slicing and opening up until a long piece of meat folds out. For the stuffing, to a large bowl add chopped garlic, finely chopped poblano pepper, zest of a lemon, chopped parsley, and season to taste with salt and pepper. Drizzle in olive oil and mix to combine. Spread all across the unrolled pork roast then roll the roast up. Tie at four even spaced intervals with butcher's twine. Place on a wire rack over a foil lined baking sheet. Season generously with salt and pepper. Place in a 450F oven for 15 minutes. Lower immediately to 325F and roast an additional 45-60 minutes. Or internal temperature reaches 145F. Let rest for 15 minutes. Remove twine. Slice and serve. Pork Chops Method Begin by seasoning the pork chops with salt and let sit in the fridge overnight. In a medium skillet set over medium heat, add in olive oil. Lay pork chops in once oil is hot sear on both sides for 2-3 minutes. Add lightly crushed garlic and butter to the pan and base generously until 145F internally. Let rest for 5 minutes before slicing and serving. Country Ribs Method: In a medium skillet set over medium heat, add in olive oil. Lay pork chops in once oil is hot sear on both sides for 2-3 minutes. For the glazing sauce, combine gochujang sauce, honey, dark soy sauce, and black vinegar. Mix to combine. Brush each country rib and cook until 145F internally. Let rest for 5 minutes before slicing and serving.

Cooking food at home doesn't always have to be expensive and time consuming. I mean granted, normally I think people are totally copping out when they complain about that buutttt that's besides the point. Here are some easy meals to make during the week on a budget. INGREDIENTS: Frittata: 1 dozen eggs ($4) 1/2 (120ml) cup milk (($1) Cooked vegetables of choice (about 1 cup total) ($4) 1 cup grated cheese(120g) (3/4 inside the rest of the 1/4 on top (2.75) 2 Tbsp (24g) butter $.50) Salt and pepper to taste Not English Beans On Toast: 12 oz chorizo (3 dollars) 3/4 tsp (2g) red pepper flakes .10 cents 4 cloves garlic toasted .20 cents 1/2 cup (120ml) water 2 cans white navy beans (2.50) 3 cups 75g baby spinach 2.00 17.6 oz (500g) Container crushed tomatoes 2.75 Bread (4.00) Pasta Aglio E Olio: 1lb spaghetti ($1.50) Salt to taste 1/4 cup plus 2 tablespoons olive oil ($3.00) 4 cloves garlic (.20 cents) 1/2 teaspoon (1g)crushed red pepper flakes (.10 cents) 1/4 cup (10g)finely chopped parsley ($1.00) INSTRUCTIONS: Frittata Method: In a large bowl, add the eggs, salt and pepper, and while whisking, stream in whole milk. In a 10” nonstick pan, melt butter over medium heat and once bubbling pour in the eggs. Stir and cook Once the eggs begin to pull from the bottom, add in grated cheese, and cooked vegetables of choice. Mix until evenly distributed. Place into a 350F oven for 25 minutes. Let cool before serving. Lunch Method: In a medium size pot, cook chorizo over medium heat until it starts to brown. Add in red pepper flakes, and sliced garlic. Whisk together. Cook until fragrant. Add water and cook until homogenous before adding crushed tomatoes. Season with salt and pepper to taste. Stir and simmer for 10 minutes. Add in baby spinach and let wilt then add in white navy beans. Stir and let everything sit until evenly cooked through. Toast a piece of bread, spread on some butter and top with beans. Serve. Pasta Aglio E Olio Method: In a medium skillet, add in chicken breasts on top of herbs, sliced orange, and garlic. Drizzle with oil. Season with salt and pepper. Set in a 475F oven for 25-35 minutes or until an internal temperature of 165F. For the pasta, fill a pot with water, season with salt, and bring to a boil. Add in the spaghetti and cook until done. Reserve some pasta water before draining. In a medium oiled skillet, and once hot turn the heat off and add the chopped garlic and crushed red pepper flakes. Swirl around until fragrant. Add pasta to the pan and toss thoroughly to coat. Add in the pasta water and toss thoroughly once more. Adjust salt levels and add chopped parsley. Mix to combine. Serve on a plate with chicken and optional roasted vegetables.

Making an amazing ice cream really comes down to being able to make a very simple custard base. The possibilities are limitless but homemade coffee ice cream is where we are starting. Serves: 1-2 SUPPLIES USED: Ice Cream Machine Strainer Pyrex® Prepware Glass Measuring Cup Cuisinart® Ice Cream and Gelato Maker SUMO Homemade Ice Cream Containers: Dishwasher Safe Tub. 1.5 Quart (1-Pack, Blue) Breville - the Barista Express Espresso Machine with 15 bars of pressure, Milk Frother and intergrated grinder - Stainless Steel New Star Foodservice 38057 Stainless Steel Reinforced Bouillon Strainer, 10-Inch INGREDIENTS: 2 cups (470ml) milk 2 cups (470ml) heavy cream (235ml ea) 1 3/4 cup (150g) coffee beans *See notes* 1 cup (220g) sugar 6 egg yolks 1.25tsp (4g) kosher salt Notes on coffee beans: Obviously coffee ice cream is the king of ice creams but if you want to flavor it differently simply replace the coffee beans with whichever flavoring you prefer. INSTRUCTIONS: Method: Start by measuring out the coffee beans. To a medium-size pot, add in the heavy cream, whole milk, granulated sugar, and a small pinch of salt. Add measured coffee beans to the pot. Heat over medium heat. Make sure not to boil it and that it’s just really hot. Cover with a lid and let steep for 45 minutes. Fill a large bowl with ice water and place a small bowl in that ice bath. Add heavy cream to the small bowl and set to the side. Separate egg yolks into a medium bowl. Whisk and slowly ladle in the hot milk/cream mixture to temper the eggs. Add tempered eggs back to the milk/cream mixture pot and heat. Don’t boil or let the temperature rise above 170F. Stir and maintain heat until it thickens to coat the back of a spoon. Pour custard through a fine-mesh sieve into the small bowl in the ice bath. Stir until it has completely cooled. Add ice cream base to ice cream machine to manufacturer’s directions. Once finished, pour into ice cream containers for a couple of hours or overnight before serving.

Nachos, but far more extra. The best way you can make nachos, is by making one thing: the chips. INGREDIENTS: Pickled shallots: 4-5 large shallots 3/4 cup (175ml) white vinegar 3/4 cup (175ml) water 1.5 tsp (7g) salt 1.5 tsp (6g) sugar Aromatics of choice (pink peppercorns, black peppercorns, coriander, herbs, etc.) Chips: 20 corn tortillas Vegetable oil 1qt (1l) Cheese and finishing: 2 parts cheddar 1 part smoked cheddar 1 part pepperjack 1/2 whole preserved lemon, just the skin Diced avocado Sour cream Cotija cheese Pickled shallot Fresh radish, thinly sliced Fresh cilantro Flakey salt INSTRUCTIONS: Method: Start by peeling and slicing the shallots and place into a jar. In a large pot, add equal parts vinegar and water along with sugar and salt. Add in aromatics like pink peppercorns, black peppercorns, and coriander. Bring to a boil and pour directly over and cover the shallots. Suction down using plastic wrap to keep everything submerged and bring to room temperature. Cut corn tortillas into quarters and fry in oil heated to 350F using a medium size heavy bottom pot. Fry 2-4 minutes flipping intermittently. Transfer to a paper towel lined baking sheet and immediately season with salt. In a medium skillet, cook the chorizo over medium-high heat until brown and crispy. Deglaze with some white wine, scraping up the bottom, reduce heat and let reduce before adding to a bowl. Shred the desired cheeses (cheddar and pepperjack used here) and mix together in a large bowl. Chop up avocados. Grease a sheet tray and add on the chips topped with chorizo, and cheese. Place into a 375F oven for 8-10 minutes. Add on the diced avocados, sour cream, cotija cheese, rings of pickled shallots, sliced radish, and cilantro. Season with salt and serve.

I get it, prime rib roasts are expense. Cooking them is surprisingly easy, it just requires the right method, and some temperature monitoring, and you'll be well on your way to having a perfect Holiday (or any time) Rib Roast. INGREDIENTS: 10-12 pound bone-in rib roast (you can go smaller if you want) 3 tablespoons kosher salt (25g) salt fresh ground pepper to taste Roasting: 8 sprigs rosemary 1 large bunch thyme 5 bay leaves 2 bulbs garlic sliced in half 2-2inch pieces lemon zest splash of olive oil Rub: 3 cloves garlic finely chopped 2 sprigs worth rosemary leaves finely chopped 1 tablespoon (15g) whole grain mustard 3.5 tablespoons (50ml) olive oil INGREDIENTS: Generously season your rib roast with salt and pepper, place it on a wire rack and let it sit in the fridge uncovered for 24-48 hours. Pull your roast from the fridge and let it rest 2-3 hours at room temp before roasting to get the chill of your meat. Preheat oven to 250F (120 celsius) Arrange all the ingredients for for roasting in the bottom of a roasting tray, and drizzle lightly with olive oil. Mix all ingredients together for your rub and rub all over the entire piece of meat. Place your meat on top of your bed of aromatics. Place in your preheated oven until an instant read thermometer placed in the thickest part of the meat registers 118Fahreheit or 47 celsius. Remove from oven to rest for at least 30 minutes. While resting crank oven temp to 500 fahrenheit (200 celsius) After resting place your beef back into the oven and roast for an additional 15 minutes till golden brown. Slice and serve

Some say toast with mayo, some say butter, and some say that the classic American cheese version is the only way. I would very much like it if we could just stop arguing and actually put it to the test. INGREDIENTS: American Style American sliced cheese White bread Butter Sourdough Grilled Cheese Sourdough Bread Butter Cheddar Gouda Raclette Caramelized Apple & Brie 2 Apples, peeled and chopped 3.5 Tbsp (44 g) Granulated Sugar Salt Cheddar Cheese Brie Brioche Bread INSTRUCTIONS: American Style Method: Start by buttering (sub mayo if wanted) both slices of bread. Place a slice onto a cold pan topped with cheese and top slice but side facing up. Toast 3-6 minutes over medium heat. Flip and repeat. Sourdough Method: Start by buttering (sub mayo if wanted) both slices of bread. Grate all three cheeses and mix together in a bowl. Place a slice onto a cold pan topped with cheese and top slice but side facing up. Toast 5-8 minutes over medium heat. Flip and repeat. Caramelized Apple and Brie Method: Start by peeling and cheek each apple then cut into bite size pieces. In a small pot, toss the apples together with granulated sugar and a pinch of salt. Let sit for 20 minutes. Set over medium-high heat and bring to a boil. Reduce the heat to a simmer for 20-30 minutes. Slice brioche bread into slices. Butter both slices of bread. Place a slice onto a cold pan topped with caramelized apples, grated cheddar cheese, and brie topped with the top slice but side facing up. Toast 5-8 minutes over medium heat. Flip and repeat.