# Recipes # Eggs Benedict Hollandaise Sauce [video](https://www.youtube.com/watch?v=8X5Xrm86PEU) reference ingredients * lots of butter low heat, clarify (probably try ghee) * a single shallot, diced small * a bit of white vinegar * white wine * 4 egg yolks method * pot 1 half full of water, to just under boiling * pan 1 * put butter on low heat (or 100g ghee with less heat) * pan 2 * diced shallot in a pan with white vinegar and wine, let it cook the liquid out and brown * bowl that can sit on pot 1 easily * add egg yolks w/ half an eggshell of water per egg * pan 1 * separate foam, get clarified butter, dispose of leavings * put shallots in the eggs * pot 1 put bowl of eggs and shallots on top and whip for ~5 minutes until you can draw a line in the egg, tilt the pan, and it is covered slowly * set down bowl of perfectly done eggs, try to get eggs and butter the sameish temp * slowly drizzle butter into eggs mixing like mad * salt (1/2 tsp), pepper (lots), and lemon (1/2 oz) # Alton Brown Air Fried Wings * 2 tbsp kosher salt * 2 tbsp baking powder * 2 tsp cayenne * 2 tsp garlic powder * 1 tsp powdered smoke prepare wings, roughly 1 tbsp per lb of wings, pop on a tray refridgerate overnight or 2 days sauce * 8 tbsp butter * 2 oz hot sauce * 1 tbsp white distilled vinegar * 1 tsp dark brown sugar * 1 tsp cayenne * 1/2 tsp worchestershire sauce * 1/2 tsp wasabi powder * 1/2 tsp kosher salt * 1/4 tsp dry mustard low heat, wisk. no boilin'. then cool down. maybe whisk occationally # Shrimp Marinade * ⅓ cup olive oil * ¼ cup tomato sauce * 3 cloves garlic, minced * 2 tablespoons red wine vinegar * 2 tablespoons chopped fresh basil or 2 tsp dry * ½ teaspoon salt * ¼ teaspoon cayenne pepper * 2 pounds fresh shrimp, peeled and deveined * 6 skewers Directions * Stir olive oil, tomato sauce, garlic, and red wine vinegar together in a large bowl. Season with basil, salt, and cayenne pepper * Add shrimp to the bowl; stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice. # Keema Curry * Prep Time 5 minutes mins * Cook Time 20 minutes mins Servings: 4 Servings Author Nicky Corbishley * Ingredients * 500 g (1.1lb) minced deef (ground beef)* * ½ tsp salt * ½ tsp ground black pepper * ½ tsp ground cumin * 2 tsp ghee (or neutral oil) * 1 onion (diced) * 3 cloves garlic (minced) * 1 tsp minced ginger * 1 tbsp tomato puree (paste in the US) * 2 tbsp curry powder (see notes) * 1 tsp garam masala * 1 tsp ground coriander * 400 g (14 oz) tinned chopped tomatoes * 200 ml (7 fl oz) water * 140 g (1 cup) frozen peas * Instructions * Heat a large frying pan over a high heat. * Fry the beef w/ salt, pepper and cumin, breaking up the larger chunks until its completely browned. ~5 minutes. * 500 g (1.1lb) minced deef * 1/2 tsp salt * 1/2 tsp black pepper * 1/2 tsp ground cumin * Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind and place in a bowl for later. * Turn the heat down to medium and add in 1 tsp of the ghee (or oil) to the pan. * Add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion starts to soften. * 1 onion * Add in garlic, ginger, tomato paste, curry powder, garam masala and ground coriander and fry for a minute stirring continuously until the spices start to release their fragrance. * 3 cloves garlic * 1 tsp minced ginger * 1 tbsp tomato paste * 2 tbsp curry powder * 1 tsp garam masala * 1 tsp ground coriander * Next in goes the tinned tomatoes and water, stir everything together, and bring to a gentle simmer. * 400 g (14 oz) tinned chopped tomatoes * 200 ml (7 fl oz) water * Add in the cooked mince (keema), stir again and allow to simmer for 5-6 minutes * Now add in the frozen peas, stir again and cook for another 2 minutes to heat through the peas. * 140 g (1 cup) frozen peas * Serve with some fresh corinader along with boiled rice, mango chutney and your favourite naan bread or chapati. * 2 tbsp fresh coriander (cilantro), boiled rice * # Gyudon Gyudon, the Japanese beef bowl, gets its flavor from two techniques most recipes skip: browning the onions at moderate heat and reducing the sauce uncovered. The beef is never seared. It goes into the simmering warishita raw, and the marbled fat renders into the sauce. This version uses real dashi steeped from kombu and katsuobushi, with hon-mirin and sake in the sauce and an onsen tamago on top made in nothing more than a pot of hot water. Developed from eighteen videos and about twelve thousand comments on why homemade gyudon tastes wrong. * Prep Time 20 minutes minutes * Cook Time 30 minutes minutes * Total Time 50 minutes minutes * Servings 4 servings * Calories 850kcal * Ingredients * 2 cups Japanese short-grain rice Rinse until the water runs clear. Cook at a 1:1.1 rice to water ratio or to your rice cooker's line. * 1 piece kombu A 2-inch strip in the cooking water for background umami, removed before serving. The Beef 1 lb well-marbled beef Sliced paper-thin against the grain. Thin-shaved ribeye or cheesesteak slices, or fatty short-plate (bara). The Onion 1 large yellow onion Cut pole to pole into ¼-inch slices, not rings. 1 teaspoon vegetable oil Canola or any neutral oil. The Dashi 4 cups water 1 piece kombu A 4-inch by 4-inch piece. Wipe with a damp cloth and leave the white powder on. 2 cups katsuobushi Packed. Makes 1 liter of dashi; this recipe uses ¾ cup. The Sauce (Warishita) 2 tablespoon sake Drinking sake, not cooking sake. ¼ cup mirin Hon-mirin is best. Aji-mirin is the cheaper fallback. ¾ cup dashi From the batch above, or Hondashi granules stirred into hot water. ¼ cup soy sauce Regular Japanese soy sauce, not low-sodium. 1 ½ tablespoon granulated sugar 1 teaspoon fresh ginger Grated. The Egg 4 eggs One per bowl. Use pasteurized in-shell eggs for a raw or onsen topping. To Finish beni shoga scallions Thinly sliced. shichimi togarashi toasted sesame seeds US Customary - Metric Instructions Start the Rice Rinse the rice until the water runs clear, then cook it in a rice cooker or on the stovetop at a 1:1.1 rice to water ratio. Keep it hot. This runs in parallel with everything below. For background umami, add a 2-inch strip of kombu to the cooking water and pull it out before serving. Slice the Beef If you bought pre-sliced hotpot, shabu-shabu, or sukiyaki beef, thaw it just enough to separate the sheets. Working from a block, freeze it 1 to 2 hours until firm but not solid, then slice as thin as you can against the grain. Make the Onsen Egg Bring 7 ½ cups of water to a boil in a large pot, turn off the heat, and stir in 1 ½ cups of cold water. Lower in 3 to 4 eggs straight from the refrigerator, cover the pot, and wait 12 minutes. Move them to cold water right away so they stop cooking. Treat the first batch as a calibration run and pull one egg at 10 to 11 minutes to check, since pot, egg count, and water volume all shift the timing. Keep the 5 to 1 ratio of boiling to cold water when you scale, so two eggs get 5 cups boiling plus 1 cup cold. To use a raw egg at serving instead, skip this step and buy pasteurized in-shell eggs. Make the Dashi Wipe the kombu with a damp cloth and leave the white powder in place. Drop it into 1 liter of cold water in the saucier over medium-low heat. The moment small bubbles start rising, just before it simmers, pull the kombu out. Do not let it boil. Turn off the heat and add the katsuobushi. Let it steep 2 minutes. Do not stir, which clouds the broth. Once the flakes have sunk, pour the dashi through a fine mesh strainer. Do not press the flakes, which turns the stock bitter, and do not let them sit past 4 minutes, which turns it fishy. This recipe uses ¾ cup. Cool the rest and refrigerate it covered for up to 3 days. For the shortcut version, stir Hondashi granules into hot water following the package. Brown the Onions and Build the Sauce Set a wide, heavy pan or saucier over medium to medium-low heat. Add the oil and the onions, spread in a single layer. Cook, stirring every couple of minutes, until they soften and turn a deep, even golden brown, about 12 to 18 minutes. This is deeper than golden edges but short of full caramelization, and it drives the onion's water off before the sauce goes in. Pour in the sake and mirin. Simmer at moderate heat until the sharp alcohol smell is gone and the liquid reduces by about half, about 2 to 3 minutes. Reducing them alone strips more raw alcohol than adding everything at once, and the mirin sugars concentrate into a second gentle browning. Add the dashi and soy sauce, then the sugar and grated ginger. Stir until the sugar dissolves and bring it to a gentle simmer. Simmer the Beef and Reduce Add the sliced beef, spreading the pieces so they separate in the liquid. Simmer gently just until the beef loses its pink, about 1 to 2 minutes. Do not sear it and do not over-simmer, because thin beef toughens and dries when it cooks too long. Skim off the foam and any oil that pools on the surface. Simmer uncovered and resist the urge to stir. Spoon the sauce over the beef every minute or so, which bastes the slices and keeps them from shredding. Let it reduce until the sauce coats the beef and onions and pools over the rice without flooding the bowl, about 4 to 6 minutes. Taste it before you call it done, since reducing concentrates salt. Assemble Spoon hot rice into each bowl, then the beef, onions, and sauce over the top, adding extra sauce if you like a wetter bowl. Top each bowl with an egg, then finish with beni shoga, scallions, shichimi togarashi, and toasted sesame seeds. # Savory Zucchini Muffins with Cheese Equipment Box Grater Muffin Pan Silicone Baking Cups Glass Mixing Bowls Ingredients 2¼ cups (270 g) all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt ¼ teaspoon freshly ground pepper 2 large eggs 1 cup minus ½ tablespoon (220 ml) whole milk ¼ cup + 1½ tablespoons (70 g) extra virgin olive oil 1 cup (115 g) grated zucchini 1 cup (110 g) cheddar cheese grated 1 green onion finely chopped 1 tablespoon fresh thyme chopped Instructions * Preheat the oven to 375°F (190°C). Line a muffin pan with parchment paper liners or silicone cups. * In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. * In a separate bowl, beat the eggs, milk, and olive oil. * Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing. * Fold in the grated zucchini, cheddar, green onions, and thyme. The batter will be thick, that's normal! * Spoon the batter into the muffin cups, filling each about ¾ full. * Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. * Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. # Tikka Masala Ingredients Chicken Thigh Skinless Boneless Marinade * 30g Mustard Oil * 30g Kashmiri Chilli Powder * 30g Ginger Garlic Paste * 15g Coriander Powder * 5g Cumin Powder * 3g Turmeric Powder * 3g Kasoori Methi * 3g Amchur Powder * 3g Black Salt * 5g Garam Masala * 12g Kosher Salt * 200g Hang Yoghurt * 15ml Indian Lemon Juice or 45% Lime 35% Lemon and 20% white/yellow Grapefruit juice --- Step by Step * Mix the chicken with the garlic ginger paste, salt and lemon juice and let it marinade for 30 minutes. * Drain the juices released by the chicken. * Mix the reamining ingredients for the marinade in a large mixing bowl. * Add the chicken to the bowl and mix thoroughly. * Cover the bowl with cling film and let the chicken marinade in the fridge for a minimum of 4 hours, ideally overnight. * Remove the chicken from the bowl and skewer it. * Grill the chicken over charcoal until cooked and light charred around the edges. * Add the cooked chicken to the Butter Chicken Sauce. --- Makhni Sauce Ingredients * 30g Ghee * 5g Cumin Seeds * 400g Bombay Onions / Shallots, sliced * 20g Peeled Garlic, chopped * 20g Peeled Ginger, chopped * 5g Green Bird's Eye Chilli, chopped * 30g Kashmiri Chilli Powder * 15g Coriander Powder * 3g Turmeric Powder * 5pcs Whole Kashmiri Chilli * 12pcs Green Cardamom * 1000g Fresh Chopped San Marzano Tomatoes - * 50g Roasted Cashew Nuts * 50g Coriander Stems, roughly chopped * 3g Khoya * To Taste Salt * 100g Double Cream * 80g Salted Butter * 3g Kasoori Methi --- Step by Step * Heat the oil and add the cumin seeds, fry them until they crackle. * Add the garlic, ginger, green chilli and the sliced onion. Lower to a medium heat and cook the onion mix until it starts going translucent. * Add the rest of the ingredients except the butter, kasoori methi, double cream and honey. * Cook the mixture on a low heat until the tomatoes are completely soft. Aproximately 30-40min. * Add the butter, cream, honey and kasoori methi and blend everything in a vitamix until smooth. * Add the grilled chicken to the sauce and adjust seasoning with salt and kasoori methi as needed