Ep 1
Homade doritos
Ingredients 1 package of 6” corn tortillas, any brand 2 tbs of olive oil or vegetable oil 3 tbs. parmesan cheese 1 1/2 tsp. chili powder 1 1/2 tsp. smoked paprika 1/2 tsp. salt
Instructions
Preheat the oven to 350 degrees and spray your baking sheet with non-stick cooking spray.
Pour the 2 tbs. of oil into a small dish and use a pastry brush to brush oil on each side of the corn tortillas. Stack the tortillas after brushing with oil and use a pizza cutter to cut them 4 ways making smaller chips.
Add the seasonings into a large Ziploc type bag and mix. Put the chips into the bag and shake to coat. Use your fingers on the outside to rub the seasonings in.
Pour the chips out on the baking sheet and bake 10-15 minutes. Keep an eye on them so they do not burn.
Remove from oven and let cool.
Strawberry shake
Ingredients 8 ounces fresh strawberries, plus more for garnish 2 tablespoons granulated sugar 1 teaspoon vanilla extract 3/4 to 1 cup whole milk 1 tablespoon malted milk powder or regular pow
Instructions
Prepare and freeze the strawberries. Hull 8 ounces strawberries, then thinly slice them. Place in a medium bowl, sprinkle with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract, and toss to combine. Place in the freezer for about 1 hour.
Freeze the glasses. Meanwhile, place 2 pint glasses or 4 smaller glasses in the freezer to chill.
Blend the strawberries and milk. Place the strawberries in a blender, and scrape in all the syrupy juice that has accumulated at the bottom of the bowl. Add 3/4 cup whole milk and blend until the strawberries are pulverized. There should be no big chunks left at all.
Add the malted milk powder, if using. Add 1 tablespoons malted milk powder or powdered milk if desired and blend. (Note: The malted milk powder gives just a bit of extra depth and a hint of malty flavor without turning the shake into a true malt. If you opt to use regular powdered milk this also will just add a bit of richness and creaminess. But the powders are not necessary.)
Add the ice cream. Take the blender jar off the base, and add 1 pint strawberry ice cream. Stir it into the milk and strawberries by hand. Blend thoroughly. If it won’t blend very well or gets stuck, carefully add up to 1/4 cup more milk. Stir or shake if necessary.
Pour into glasses. Pour the milkshake out into the chilled glasses and garnish with strawberries. Slurp immediately!
Ep 2
Chill Pill:Recipe: Jermaine Whitehead Photo: Charity Burggraaf
Ingredients 2 oz. vodka 1/2 oz. pineapple shrub 1/2 oz. fresh lemon juice 1/4 oz. yellow Chartreuse 1/8 oz. simple syrup (1:1) 1 fresh egg white (pasteurized if you like) Tools: shaker, strai
Preparation
Combine the egg white, simple syrup, lemon juice, and pineapple shrub in a shaker and shake, without ice, until frothy. Add the vodka and Chartreuse and shake again with ice to chill, then double-strain into a chilled glass. Garnish with a spray of Angostura bitters from an atomizer (or drip the bitters on the drink’s surface), and fresh-grated nutmeg.
Pineapple ShrubPeel, core, and cube a fresh pineapple, and add it to a large container along with 1 quart (32 oz.) of raw sugar. Stir to coat the pineapple with the sugar and cover the container; let the mixture rest at room temperature for 24 hours. Use a cheesecloth-lined strainer to strain out the solids, and mix 16 oz. of Champagne vinegar with the reserved syrup
Deadly Nightshade
Deadly Nightshade Absinthe Suissesse
3 tablespoons (1½ ounces) absinthe
1 tablespoon (½ ounce) orgeat syrup*
1 egg white** or 2 tablespoons pasteurized liquid egg whites (optional)
1 dash orange flower water (optional)
¼ cup (2 ounces) heavy cream or half-and-half
½ cup crushed ice
Combine ingredients in cocktail shaker and strain when serving.
EP 3
Gummy Eyes
Servings: 4 big eyeballsCalories: 220kcal,Author: Marie Breton Equipment 1 silicone big or medium balls mold 4-6 balls
Equipment
1 silicone big or medium balls mold 4-6 balls
Ingredients
400 ml coconut milk one can
100 ml water
75 ml cranberry juice or any juice
6 gelatine sheets or 4 tsp. powder gelatine or 3 tsp. Agar
4 blueberries or dark chocolate balls
1 tbsp sugar
Instructions
Add one gelatine sheet to a water bowl to soften, and add it (or ½ tsp. powder) to the simmering cranberry juice. Stir. (if you use Agar, add ½ tsp. to the liquid before cooking, let simmer a few minutes).
Add a bit less than a tablespoon of juice to the mold, and add the blueberry in the center.
Refrigerate for at least 30 minutes.
Let the remaining gelatine sheets soak for 5 minutes (and agar) in 100 ml of cold water before adding it to the simmering coconut milk with the added sugar. (can add 3 tsp. of powdered gelatine directly into the simmering coconut milk + water).
Once the gelatine dissolved (almost instant for gelatine but Agar takes 2-3 minutes of cooking) let it cool for 5-10 minutes.
Fill up the rest of the mold with the coconut liquid.
Refrigerate overnight up to 24 hours before serving.
German Sauerbraten A traditional German pot roast, marinated in a sweet-and-sour brine and slow-cooked.
Ingredients: - 3 lbs beef roast - 2 cups red wine vinegar - 1 cup red wine - 1 cup beef broth - 1 large onion, sliced - 2 cloves garlic, minced - 1 tbsp sugar - 2 tbsp vegetable oil - 1 tbsp
Instructions:
1. In a large bowl, mix the vinegar, red wine, beef broth, sliced onion, minced garlic, sugar, peppercorns, bay leaves, salt, and ground ginger to create the marinade.
2. Place the beef roast in a large sealable bag or non-metal container and pour the marinade over it. Seal and refrigerate for 2–3 days, turning the roast once or twice daily.
3. After marinating, remove the roast and pat it dry with paper towels. Strain and reserve the marinade.
4. In a Dutch oven, heat the vegetable oil over medium-high heat. Sear the roast on all sides until nicely browned.
5. Add the reserved marinade to the pot. Bring to a gentle boil, reduce heat to low, cover, and simmer for 3–4 hours, or until the beef is tender.
6. Remove the roast from the pot and cover it with foil to keep warm.
7. To make the gravy, whisk the crushed gingersnap cookies into the hot marinade left in the pot. Simmer until the sauce thickens.
8. Slice the roast and serve with the gingersnap gravy. Optional: Serve with red cabbage and potato dumplings.
Wun’s Tea Room’s Char Siu Sugar Skin Iberico Pork
Prep Time 20 minutes Cook Time 45 minutes Marinating time 2 hours hrs Total Time 3 hrs 5 minutes
Ingredients
1 kg Iberico pork belly skinless and boneless
For the char siu sauce
75 g nam yu red fermented tofu
100 ml hoi sin sauce
100 ml fermented bean sauce
100 g sugar
60 ml 0yster sauce
For the marinade
50 g sugar
10 g salt
400 ml soy sauce
200-250 ml char siu sauce
50 ml honey
For the sugar skin dust
100 g sugar
10 g salt
10 g chicken powder
10 g 13 spice
5 g sand ginger powder
Instructions
To make the char siu sauce, combine all ingredients and mix well. (Char siu sauce can be pre-made and stored in jars for future marinades. To make a smaller batch simply reduce the ingredients in ratio.)
Cut pork belly into approx. 6x 2 inch long thick strips
Combine all marinade ingredients (except the honey) and mix well.
Add pork into sauce and marinade for at least 2 hours or overnight for a better result.
Preheat the oven to 230C/ Fan 210C/ Gas 7.
Mix all sugar skin dust ingredients together and set aside.
Place pork on a rack and roast for 23 minutes.
Take the rack out of the oven and flip the pork. Brush honey on all surfaces of the pork and return to the oven. Roast for another 20 minutes or until edges are lightly charred with a shiny and lightly golden finish.
Set aside to cool.
Before serving, coat the cooled pork strips with sugar dust. Put back into the oven for 2 minutes or until the sugar dust melts with a slight char on the edges.
Let the pork cool slightly until the sugar crisps up then serve.
New York Bagels
Ingredients: - 4 cups bread flour - 1 tbsp sugar - 2 tsp salt - 1 tbsp dry yeast - 1.5 cups warm water - 1 tbsp barley malt syrup - 1 tbsp baking soda
Instructions:
1. In a large mixing bowl, combine bread flour, sugar, salt, and yeast. Gradually mix in warm water until a dough forms.
2. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover with a damp towel and let rise for 1 hour.
3. Punch down the dough and divide it into 8 equal pieces. Shape each into a ball, then poke a hole in the center and stretch gently to form a ring.
4. Let shaped bagels rest for 15–20 minutes.
5. Preheat oven to 425°F (218°C). Bring a large pot of water to a boil. Add baking soda and barley malt syrup.
6. Boil each bagel for 45 seconds per side. Remove and place on a parchment-lined baking sheet.
7. Sprinkle with desired toppings. Bake for 20–25 minutes, or until golden brown. Cool on a wire rack.
Ep 4
Mint Chocolate Chip Ice Cream
Ingredients: - 2 cups heavy cream - 1 cup whole milk - 3/4 cup sugar - 1 tsp peppermint extract - 1/2 tsp vanilla extract - 1/2 cup mini chocolate chips - Green food coloring (optional)
Instructions:
1. In a large bowl, whisk together heavy cream, milk, sugar, peppermint extract, vanilla, and food coloring (if using) until sugar is dissolved.
2. Chill the mixture in the refrigerator for at least 1 hour.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
4. During the last 5 minutes of churning, add the mini chocolate chips.
5. Transfer ice cream to a container, cover, and freeze for at least 2 hours before serving.
German Schnitzel
Ingredients: - 4 boneless pork chops - 1 cup flour - 2 eggs - 1 cup breadcrumbs - Salt, pepper - Oil for frying - Lemon wedges
Instructions:
1. Place pork chops between two sheets of plastic wrap and pound to about 1/4-inch thickness.
2. Season both sides with salt and pepper.
3. Set up a dredging station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs.
4. Dredge each cutlet in flour, then dip in egg, then coat with breadcrumbs.
5. Heat oil in a large skillet over medium heat. Once hot, fry cutlets for about 3–4 minutes per side until golden brown.
6. Drain on paper towels. Serve hot with lemon wedges and sides like potato salad or spaetzle.