The Old Friend - Cocktail

 

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• 1.5 oz  Gin
• .75 oz Pink grapefruit juice
• .5 oz Campari
• .3 oz Elderflower liqueur
• Grapefruit twist

Originally created by Jim Meehan in 2012 for Chef’s Club Aspen. I found this spec on Difford’s Guide who slightly change the spec to include 10ml of elderflower liqueur instead of the 7.5ml used in the original. The better spec being whatever one suits your tastes better.

Korean BBQ Beef Bowls

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• 1.5 lbs beef stew meat
• 1/3 cup low-sodium soy sauce or coconut aminos
• 1/4 cup rice vinegar
• 1/4 cup honey or maple syrup
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tbsp sriracha
• 2 cups broccoli florets (add 1 hour before serving)
• 1/4 cup green onions, chopped
• Sesame seeds for garnish
• Cooked brown rice or cauliflower rice for serving

Instructions:

1. Add beef, soy sauce, rice vinegar, honey, garlic, ginger, sesame oil, and sriracha to the crockpot. 
2. Stir to combine. 
3. Cook on low for 6-7 hours. 
4. Add broccoli in the last hour of cooking. 
5. Serve over brown rice, garnished with green onions and sesame seeds.

Pasta Alla Zozzona

 

Article

• PREP TIME-15 minutes
• COOK TIME-32 minutes
• SERVES-6 to 8

INGREDIENTS

• 4 large egg yolks
• 2 ounces finely grated Pecorino Romano or Parmesan cheese (about 1/2 cup), plus more for serving
• 1/2 teaspoon coarsely ground black pepper, plus more for serving
• 2 teaspoon olive oil
• 4 ounces guanciale or pancetta, cut into 1/2-inch-wide by 3/4-inch-long pieces (about 3/4 cup)
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 2 cloves garlic, finely chopped
• 12 ounces uncooked hot or sweet Italian sausage, casings removed if needed
• 2 tablespoons tomato paste
• 1 (28-ounce) can puréed tomato or tomato passata
• 1 tablespoon Calabrian chili paste (optional)
• 1/4 teaspoon red pepper flakes
• 1 pound dried rigatoni pasta
• Kosher salt

SHOP RECIPE

INSTRUCTIONS

1. Bring a large pot of salted water to a boil over medium-high heat.
2. Meanwhile, make the sauce. Whisk 4 large egg yolks, 2 ounces grated Pecorino Romano cheese, and 1/2 teaspoon coarsely ground black pepper together in a medium heatproof bowl.
3. Heat 2 teaspoons olive oil in a large Dutch oven or high-sided skillet over medium-low heat until shimmering. Add 4 ounces chopped guanciale and spread into a single layer. Cook, stirring occasionally, until browned and crisp, 6 to 10 minutes. Use a slotted spoon to transfer the guanciale to a small bowl.
4. Turn off the heat. Transfer 1 tablespoon of the fat in the pan to the egg mixture and whisk to combine. Remove all but 1 tablespoon of the remaining fat from the pan (discard or reserve any remaining fat for another use).
5. Return the pan to medium-high heat. Add 1 finely chopped medium yellow onion and 2 finely chopped garlic cloves. Cook, stirring frequently, until the onions are slightly softened but not browned, about 3 minutes. Add 12 ounces uncooked Italian sausage. Cook, breaking up the meat with a wooden spoon into bite-sized pieces, until browned and cooked through, 6 to 8 minutes.
6. Add 2 tablespoons tomato paste and cook, stirring often, until lightly toasted and darkened in color, about 1 minute. Reduce the heat to medium-low. Add 1 (28-ounce) can puréed tomatoes, 1 tablespoon Calabrian chili paste if using, and 1/4 teaspoon red pepper flakes. Stir to combine, scraping up any browned bits from the bottom of the pan.
7. Partially cover and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Meanwhile, add 1 pound dried rigatoni to the boiling water. Cook according to package directions until the pasta is just al dente, 10 to 13 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.
8. When the sauce is ready, turn off the heat. Add the pasta and guanciale, and toss to coat.
9. While whisking constantly, slowly pour 1/4 cup of the pasta cooking water into the egg mixture. While stirring constantly, slowly pour the egg mixture into the pasta. Thin the sauce out with more pasta water as needed. Taste and season with kosher salt as needed. Serve topped with more grated cheese and black pepper.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Cheesy Cabbage Steaks

 

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These CHEESY CABBAGE STEAKS are such an incredible side dish or even pizza replacement.
By @hungryhappens

INGREDIENTS

Cabbage Steaks:
• 1 green cabbage
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese
• 1/2 tsp each garlic powder, onion powder, paprika, chili powder, Italian herb blend
• salt and pepper to taste

Optional Toppings:
• 1/4 cup marinara (or pesto)
• 1 cup shredded mozzarella
• 2 oz mini pepperonis (or feta cheese + baby peppers)
• dried oregano
• chili pepper flakes

INSTRUCTIONS

Cabbage:

1. Preheat your oven to 425℉ and line your large rimmed baking sheet with parchment paper.

2. DO NOT trim your cabbage stem/core – leave it intact. Slice your cabbage first in half, then into thick slices. You should end up with 6 or 7 slices/steaks.

3. In a glass measure cup combine the olive oil, grated parm, spices listed and salt and pepper to taste. Brush this mixture on both sides of each cabbage piece and bake for 30 minutes or until golden.

Toppings:

4. Top each steak with 1 tbs of either the marinara or pesto and spread out evenly with the back of your spoon. Sprinkle with mozzarella and top with pepperoni (or feta and min red peppers), dried oregano and chili pepper flakes. Pop back in the oven until cheese is melted – a few minutes.

Cacio e Pepe Sautéed Cabbage Recipe

 

Article

• PREP TIME10 minutes
• COOK TIME 20 minutes to 25 minutes
• SERVES 4 to 6

INGREDIENTS

• 1 1/2 to 2 pounds green cabbage (1 medium or 1/2 large)
• 1 teaspoon whole black peppercorns (do not use pre-ground or finely ground black pepper)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 2 ounces Pecorino Romano cheese (about 3/4 cup firmly packed freshly grated or scant 2/3 cup store-bought grated)
• Lemon wedges, for serving (optional)

INSTRUCTIONS

1. Core and cut 1 medium green cabbage into 1/4-inch-thick shreds (10 to 11 cups); you can also shave it on a mandoline instead.
2. Place 1 teaspoon whole black peppercorns in a large skillet, preferably nonstick. Cook over medium heat, shaking the pan occasionally, until fragrant and you hear the peppercorns start to crackle or roll around the pan on their own, about 3 minutes. Transfer to a bowl.
3. Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in the same skillet over medium heat until the butter is melted. Add the cabbage and sprinkle with 1/2 teaspoon kosher salt, and stir as best you can to coat the cabbage in the oil (the skillet will be full).
4. Cover and cook for 10 minutes, stirring halfway through. Meanwhile, finely grate 2 ounces Pecorino Romano cheese (about 3/4 cup), or measure out scant 2/3 cup store-bought grated. Reserve about 2 tablespoons of the cheese for garnish. Coarsely crush the peppercorns with a mortar and pestle or under a heavy pan on a cutting board, or coarsely grind in a spice grinder.
5. Uncover the cabbage and continue to cook, stirring occasionally, until the cabbage is very soft, 5 to 8 minutes more. Turn off the heat. Sprinkle with the cheese and black pepper, and toss to coat. Garnish with the reserved 2 tablespoons cheese and serve with lemon wedges if desired.

RECIPE NOTES

• Pre-shredded cabbage: 1 3/4 pounds pre-shredded cabbage can be used in place of freshly cut cabbage.
• Make ahead: The cabbage can be cut and the cheese grated up to 1 day ahead. Refrigerate in separate airtight containers.
• Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Chicken Pesto Meal Prep

 

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Ingredients 👇

• 200g Chicken Breast
• 50g long grain rice (raw weight)
• 15g Pesto
• 60g Low fat greek yoghurt
• 3 sun dried tomatoes chopped up
• Handful of Spinach
• 1/2 small red onion
• 80ml chicken stock

Cook for 40 mins @ 180 Celsius

Macros 👇
523
51.9g carb
8.3 fat
57.7g protein

Korean Style Chicken Bowls

 

Video

Gochujang paste – Sun Hee
Short – Reiss

Serves 4

For the chicken

• 600g chicken thigh fillets
• 2 tbsp gochujang paste – I use Sun Hee
• 1 tbsp dark soy sauce
• 1 tbsp water
• 1 tsp sesame oil
• 3 cloves garlic, crushed
• 2 tsp neutral oil

For the dressing

• 2 tbsp gochujang paste
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp water
• 1 tsp dark soy
• 1 tsp sesame oil

For the Salad

• 1 carrot, finely sliced
• ½ cucumber, finely sliced
• 100g red cabbage, shredded
• 4 spring onions, finely sliced
• A sprinkle of toasted sesame seeds
• Rice to serve

1. Chuck the chicken into a mixing bowl and add the gochujang paste, dark soy, water, sesame oil and garlic. Mix well and leave to marinade for 30 minutes.
2. Meanwhile, whisk all the ingredients for the dressing together and make sure all the ingredients for the salad are prepped.
3. Pre-heat the grill to high. Transfer the chicken to a grill rack and drizzle over a little oil. Grill for 4-6 minutes a side or until cooked through. Slice to serve.
4. To serve pop some rice into a bowl and top with some carrot, cucumber and red cabbage. Put some chicken on top and spoon over some dressing. Garnish with the spring onions and sesame seeds.