PGB

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Caramelized Onion Tarte Tatin

Shortcrust Pastry Ingredients

2 cups flour

1/2 cup unsalted butter

4 tsp water

1/2 tsp salt

1 tbsp thyme

Tarte Tatin Ingredients

2lbs of onions

1oz of butter

olive oil

2 tbsp sugar

2 tbsp balsamic vinegar

2 tbsp water

1 pinch of salt

4oz goat or feta cheese

thyme

Preparation

Peel the onions and cut them in half for circular patterns.

Melt the butter over medium heat with a drizzle of olive oil. Add the sugar and mix well. Place the onions in the pan then pour in the balsamic vinegar. Add a dash of water and simmer for 30-40 minutes on medium-low heat. Turn the onions halfway through cooking.

Prepare the shortcrust pastry by mixing the flour, salt, butter, water, and thyme. Kneed briefly to form into a ball. Set aside until needed.

Place onion halves in the bottom of a pan dish, cut side down. Pour the caramel on top. Roll out the shortcrust pastry with a rolling pin on a lightly floured surface. Form a circle as big as your tart dish. Place the pastry dough on top of the onions.

Bake for 30 minutes at 180 C (356 F).

Loosen the edges of the pie crust by running a knife along with tart pan. Place a large serving plate on the pastry crust and flip over, remove the tarte pan. Add crumbled cheese and a few sprigs of thyme.

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Scottish Lady Homemade Crispy Batter

Ingredients

ap flour

corn flour

salt and pepper

beer of choice

olive oil

Preparation

Mix equal parts plain flour and corn flour into a bowl with a pinch of salt + pepper, and your beer of choice until you reach a double cream consistency.

Stick the batter mix into the fridge.

Add oil to a deep pan or pot, heat on medium-high.

Pat your food dry and lightly coat in plain flour. Roll in refrigerated batter then add to the hot oil.

Cook time will vary depending on food type and thickness.

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Sigeumchi Namul

Ingredients

spinach

1 stalk of green onion

1 tsp finely minced garlic

1.5 tbsp soy sauce

1.5 tbsp sesame oil

toasted sesame seeds

Preparation

Thoroughly wash spinach, then blanch in salted boiling water for 10-15 seconds.

Remove and add to ice batch. Squeeze out all liquid then quarter the spinach.

Transfer to a dry bowl and add green onion, garlic, soy sauce, sesame oil.

Top with sesame seeds and enjoy.

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Loaded Smushed Potatoes

Ingredients

2lb mini potatoes

5 strips thick cut bacon

olive oil

4 minced garlic cloves

shredded cheese of your choice

2pts of chicken broth

Italian seasoning

onion powder

paprika

sour cream

Preparation

Boil potatoes in chicken broth until fork tender.

Cook bacon until crispy

Mix olive oil, minced garlic cloves, italian seasoning, onion powder, and paprika together then pour over the tender taters in a mixing bowl.

Preheat oven to 400 degrees F (204 C). Smash each potato by hand and place on baking sheet. Pour remaining oil over smashed and laid potatoes.

Bake for about 15, or until crispy and browned. Top with cheese and bacon then place back in oven until cheese is melted.

Dip in sour cream and still burn your mouth eating them too quickly out of the oven.

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White Gravy

Ingredients

4 tbsp butter

4 tbsp flour

salt and black pepper

paprika

italian seasoning

garlic powder

2 cups milk

Preparation

Melt the butter in a sauce pan over medium heat.

Add the flour, pepper, and salt. Whisk until smooth.

Slowly whisk in the milk until combined.

Bring the gravy to a boil. Then, lower the heat and cook until thickened, stirring constantly. Gravy will thicken more as it cools. You can thin gravy with additional milk, if needed.

Serve immediately.

*Add browned turkey meat once gravy has almost thickened.

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Fried Chicken Breasts

Ingredients

2 large boneless, skinless chicken boobs

salt and freshly ground black pepper

garlic powder

poultry seasoning

italian seasoning

paprika

2 large eggs

panko bread crumbs

all-purpose flour

ev olive oil for frying

Preparation

Preheat an oven to 450 degrees F (230 degrees C).

Beat eggs in a shallow bowl, season with salt + pepper, and set aside.

Mix bread crumbs and flour in a separate bowl. Add salt, pepper, garlic powder, italian seasoning, and paprika. Set aside.

Season chicken thoroughly with salt, pepper, and poultry seasoning. 

Dip chicken boobs in beaten eggs. Transfer breast to the bread crumb mixture, pressing floury-crumbs into both sides. Let rest for 10 minutes.

Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side.

Transfer chicken to a baking dish. Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

*For chicken caesar somethings, I like to substitute a little bit of caesar dressing for the eggs. Fucking delicious.

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Browned Butter Garlic Smashed Taters

Ingredients

3lbs taters of choice (redskin or Yukon)

8 cloves garlic, peeled

2 sticks of butter

8 oz sour cream

salt and pepper

1/2 teaspoon garlic powder (optional, for deeper garlic flavor)

Additional garnish or seasoning to taste, such as chives, dill, paprika, old bay, melted butter

Preparation

Wash and scrub your whole potatoes, remove funky spots. Add to a pot and set aside.

In a little sauce pan, add the butter with the garlic cloves. Melt it, and continue to let it cook 3-5 mins (give or take) on medium-low heat, until it bubbles up, develops a slightly nutty aroma, and turns golden brown. Once the butter is browned, use a fork to transfer the garlic cloves to the pot with the potatoes, and set the garlic-infused butter aside.

Add cold water and a good pinch of salt to the garlic and the potatoes (the garlic will be mashed directly into them), and bring to a boil. Cook 10-15 minutes, or until the potatoes are fork-tender.

Strain the potatoes and garlic, then add directly back into the pot. Cook on low heat, stirring often, for 2 more minutes, to let any excess water evaporate.

Mash, then add the melted garlic butter and sour cream and continue to mix and mash until you are happy with the smoothness.

Taste and season with salt, pepper, and garlic powder.

*To make the taters a bit looser, add 1/2 cup chicken or vegetable stock.

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Tri-Tip in the Oven

Ingredients

2lb tri-tip roast

salt

pepper

garlic powder

onion powder

paprika

italian seasoning

Preparation

Trim silver skin and excess fat to your liking but keep a good amount to help baste meat. Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.

Heat oven to 350 degrees.

Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down.

Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven.

Cook it for about 10 minutes per pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.