1. Rub the pork butt with some salt, black pepper, cumin, smoked paprika, and chili powder.
2. Get a large rondo on high heat and sear the season pork butt on all sides. Toss in the onion and garlic to give it some color then add the tomato puree and tomato paste. Stir everything together, cover with a lid or some aluminum foil, then put it into a 400°F oven for 3 hours.
3. In a small sauce pot on medium heat add the white wine vinegar, sugar, salt, and coriander. Bring the mixture to a boil then pour it over the thinly sliced hot house (or english) cucumbers. Let the cucumbers "pickle" for at least one hour. Cool in the refrigerator.
4. Take the pork butt out of the oven and carefully remove the meat front he liquid and place onto a cutting board. Return the sauce to the stove on medium heat and begin reducing the brazing liquid. Remove any excess fat or sinew from the pork but and begin shredding or "pulling" the meat with a fork. Return the pulled meat to the boiling sauce and add the bbq sauce. Continue to cook for about 30 minutes until the sauce is is thick, sweet, and sticky
5. Thinly slice up some cabbage and toss with some sour cream, red wine vinegar, olive oil, salt, and black pepper.
6. Toast the soft buns until they're extra crispy and golden brown, add a spoonful of bbq sauce on side of the bun, top with the bbq pulled pork and a slice of cheddar cheese. Throw it back into the hot oven to get the cheese all melty. Once the cheese has melted, top with a few pickles, coleslaw, and the toasted bun top. ENJOY!!!
Ingredients:
-Pulled Pork
5 lbs pork butt
1 tbsp salt
1 tbsp black pepper
1 tbsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
8 oz tomato puree
2 tbsp tomato paste
6-8 cups of water (enough to almost cover the pork)
1 yellow onion
3 cloves of garlic
1/4 cup of bbq sauce
-Homemade Pickles
1 cup white vinegar
4 tbsp sugar
2 tbsp salt
1 tbsp corriander
2 tbsp chopped dill (otional, but good)
-"Coleslaw"
1/2 cup sliced cabbage
2 tbsp sour cream
1 tbsp olive oil
1 tbsp red wine vinegar
black pepper to taste
Brioche, Kaiser, or any kind of large soft buns
Sliced cheddar cheese
-For the equipment used in this recipe check out My Store.
1. Get a medium sauté on high heat with some olive oil and add the hamburger meat. Stir and cook the meat for 5-6 minutes then add the chopped onion, garlic, cayenne pepper, salt & pepper, paprika, and oregano. Cook for another 5 minutes until the meat begins to crisp up. Add the canned diced tomatoes and tomato paste and cook for an additional 5-6 minutes. Remove from the heat and set aside until ready to use.
2. In a medium mixing bowl add the ricotta, mozzarella, parmesan, pesto, salt & pepper, and one egg yolk. Mix very well until all the ingredients are combined. Set aside until ready to use.
3. Fill a large stock pot with water and bring a boil with a generous pinch of salt. Drop the sheets of lasagna pasta into the boiling water and cook for 2 minutes (5-6 if dried pasta), strain and place onto a place that's coated with olive oil. Let the pasta cool down for 1 minute.
4. Coat a baking tray with olive oil and lay the first sheet of pasta down then top with a few spoonfuls of the meat filling and evenly spread to the edges. Lay the second sheet of pasta down and add a few scoops of the cheese filling on top and evenly spread to the edges of the baking tray. Repeat until you have 2 layers of meat and cheese filling then top it off with a final sheet of pasta. Sprinkle with the top with shredded mozzarella and grated parmesan cheese. Bake at 350°F for 20 minutes.
5. Remove from the oven (the top should be golden brown and bubbly) and let cool for 10 minutes. Cut into quarters and garnish with fresh picked basil and thyme. ENJOY!!!!
5-6 sheets of lasagna pasta (dry or fresh)
4 tbsp chopped onion
1 tbsp chopped garlic
1 tsp cayenne pepper
1 tsp paprika
1 tsp dry oregano
1/2 cup canned chopped tomatoes
2 tbsp tomato paste
1/2 lb ground beef
1 cup ricotta cheese
1/4 cup parmesan cheese
1/4 cup shredded mozzarella
2 tbsp fresh basil pesto
1 egg yolk
Salt & Pepper
-For the equipment used in this recipe check out My Store.
1. In a food processor add the basil, garlic cloves, pine nuts, parmesan cheese, and olive oil. Blend on high speed for 2-3 minutes. The pesto should be a vibrant green color and the texture resembles a grainy herb like puree. Cover with plastic until ready to use.
2. Fill a medium stock pot ¾ of the way up with water and bring to a boil. Add a generous pinch of salt to the water then add the rigatoni pasta. Cook for 5-7 minutes or until the noodles are ad dente (still have some bite), strain and lightly coat with olive oil.
3. In a medium sauté on high heat add the cherry tomatoes and lightly char the outside of them until they begin to blister. Turn the heat down to low, let the pan cool down for 2-3 minutes, then add the pasta and a few spoonfuls of the pesto. Mix the the pasta around until the pesto has evenly coated all the noodles. Add the baby spinach and give the pasta a few quick tosses then remove from the heat. *note: Try not to cook the spinach too much at this point otherwise it'll wilt and get lost in the pasta.
4. Garnish the pasta with grated parmesan cheese, fresh picked herbs, or chili flakes if you like a little spice and ENJOY!!
-For the equipment used in this recipe check out My Store.
1. Fill a small pot with water and bring to a boil with a large pinch of salt. Add the fresh linguine and cook for 2 minutes (If dried cook for 5-7 minutes) or until al dente. Strain the pasta (rinse with cold water if your not ready to use it) and coat with olive oil.
-Learn how to make fresh pasta-
2. In a medium saute pan on medium-high heat add some olive oil and sear the shrimp for 30 seconds or so then add the chopped garlic, chili flakes, and butter and cook for another 30 seconds. Deglaze with white wine then add some grated parmesan cheese, lemon zest, and lemon juice and cook for 2-3 minutes on high heat.
3. Once the sauce has thickened add the chopped parsley and cooked linguine. Toss the sauce and the pasta together until everything is generously coated with the sauce. Garnish with some picked parsley and ENJOY!!
Ingredients:
1 lb Linguine (Dried or Fresh)
1/2 lb tiger shrimp (Approx 15-17 shrimp)
1 cup white wine
5 tbsp butter
5 tbsp parmesan cheese
1 tbsp chopped garlic
2 tsp chili flake
2 tbsp chopped parsley
1 lemon (Zested & Juice)
Salt & Pepper to taste
-For the equipment used in this recipe check out My Store.
1. In a medium sized mixing bowl add the ground pork, chopped parsley, chopped garlic, whole wheat bread crumbs, parmesan, chili powder, chili flakes, and dried oregano. Mix for 2-3 minutes by hand until all of the ingredients are well absorbed into the meat. Form 2 oz meatballs.
2. In a large saute (or rondo) pan on high heat add some olive oil and sear off the meatballs for 4 minutes. Once they've developed a nice crust and are dark golden brown add some chopped garlic, tomato puree, dry oregano, brown sugar, salt, and black pepper. Simmer on low heat for 1 hr.
3. In a medium stock pot filled with water to a boil. Add a generous pinch of salt to the water then add the spaghetti noodles. Cook for 5 minutes or until they're al dente (they should have a little bite) and strain. Coat with a decent amount of olive oil to prevent the noodles from sticking together.
4. Gently twist the cooked pasta around a pair of tongs and place onto a large white plate. Top with a few scoops of marinara, 4-5 meatballs, grated parmesan, and a few picked basil leaves. ENJOY!
Ingredients:
Meatballs:
1 lb ground pork
1/2 cup ground bread crumbs (I used whole wheat)
2 tbsp chopped parsley
2 tsp chopped garlic
5 tbsp grated parmesan
1 tbsp dry oregano
1 tbsp chili powder
2 tsp chili flakes
salt & pepper
Tomato Sauce (Marinara):
3 cups tomato puree
1 tbsp tomato paste
1 tbsp chopped garlic
1 tbsp dry oregano
1 tbsp brown sugar
4 tbsp olive oil
salt & pepper
-For the equipment used in this recipe check out My Store.
1. On a clean counter pour the flour into a mound and make a well in the center. Add the egg yolks, olive oil, and water and begin to mix the flour from the inner edges of the well into the egg mixture until it starts to become a wet dough.
2. Once all the flour has been incorporated (absorbed completely) into the wet ingredients begin to knead it for about 10 minutes. It will become very smooth and spongey. Wrap the finished dough in plastic and allow it to rest for 30 minutes or so.
3. Take the rested dough out of the plastic and begin rolling it out into a long thin rectangle shape so you'll be able to fit it into the pasta machine without the dough breaking apart. Begin to roll it through the pasta machine one setting at a time until you've reached the second to last setting. Use your best judgment on this one. Then roll it through the fettuccine attachment (or you can roll it up and slice it with a knife), cut the strip in half and twist into a small bundle. Allow the pasta to dry for 10 minutes.
4. Bring a small pot of water to a boil with a generous pinch of salt and drop your pasta in. Cook for 2 minutes, strain, and rinse with cold water to prevent the pasta from overcooking. Drizzle some olive oil over the pasta so the noodles don't stick together.
5. For the sauce get a medium sauté pan on medium heat and add some olive oil, garlic, and cream. Reduce for 30 seconds then season with black pepper, lemon zest, lemon juice, and parmesan cheese. Next add the cooked pasta, fresh picked basil, parsley, and tarragon and give it a mix. Serve and garnish to your liking and ENJOY!
Ingredients:
Pasta Dough:
2 cups all-purpose Flour
4 egg yolks
1 tbsp olive oil
4 tbsp water
Sauce:
1 cup cream
1 garlic clove (sliced)
1 lemon zested and juiced
4 tbsp parmesan cheese
salt & pepper
-For the equipment used in this recipe check out My Store.
1. Weigh out 5 ounces of hamburger meat and begin to shape it into a ball. On an 8 x 8" piece of parchment paper place a 4" (match it to the size of the bun) ring mold down and press the ball of meat down and start working the meat to the edges of the mold as evenly as possible. Once the meat has completely filled the mold, flip the patty over and gently place it back into the mold again and evenly press the meat in the center and around the edges. This will yield an almost perfect crack free even patty. Refrigerate until ready to use.
2. In a small pot add the white wine vinegar, sugar, salt, and coriander and bring to a simmer. Remove the pot from the heat and pour the hot pickling liquid into a small bowl with the thinly sliced cucumbers. Cover with plastic and refrigerate until ready to use.
3. Turn your oven on to the "broil" setting (the highest setting) then place a few jalapeños onto a small baking tray and place under the broiler. *note: Ideally you would want to do this on a bbq. Cook the jalapeños until they turn very dark and start to blister on all sides, so make sure to flip them every 2-3 minutes or so. Once they're done place them into a small bowl and cover with plastic for 10-15 minutes. Remove the skin and seeds and set aside until you're ready to use them.
4. Place a few strips of bacon (I like the applewood smoked kind) onto a small baking tray and place them into the oven while the jalapeños are in the broiler. This will save some time, but just be mindful that the temperature is extremely hot, so you will have to monitor the bacon closely. The bacon should take about 7-10 minutes to cook. Once they're done, place the bacon strips onto a few paper towels in order blot some of the excess fat off. Set aside until ready to use.
5. In a small sauté pan on high heat, add a little canola oil and add a few thick slices of white onion. Cook for 3 minutes on each side until the onion is a dark golden color on both sides. Remove from the heat and set aside until ready to use.
6. Pick a few leaves of butter lettuce (try to match the size of the bun) and thinly slice a small-medium size vine-ripe tomato. Slice an avocado lengthwise into quarters. Pull the avocado apart, take the seed out, gently peel the skin away from one of the avocado quarters and thinly cut a few slices.
7. Take your hamburger patty out of the fridge and season both sides with salt & pepper. Get a sauté pan on high heat and add the patty to the pan. Sear on both sides for 2-3 minutes then top with a slice of swiss cheese.
8. While your hamburger patty is cooking get small teflon egg pan on low heat, add a little bit of butter and swirl it around the pan. Crack one egg into the pan and slowly cook until all of the whites slightly firm and the yolk is still runny. Flip the egg over (unless you want a sunny egg) and remove from the heat.
9. Toast up your bun in the same pan that you cooked the burger then spread some mayo and dijon mustard on both sides. Place the bottom of the bun onto a place, then begin the layering! First lay down the cheesy burger patty, followed by the lettuce, tomato, homemade pickles, sliced avocado, roasted jalapeño, pan-fried egg, caramelized onions, crispy bacon, then finally the top of the bun. Now it's time to enjoy the best burger of you life!
Ingredients:
Ground beef (5-6 oz per patty)
Soft buns
tomatoes (vine ripened)
butter lettuce
white onion
Cucumbers
Avocado
Bacon
Eggs
Jalapeños
Mayonaise
Dijon Mustard
-For the equipment used in this recipe check out My Store.