This Recipe is adjusted to feed 4 people.

The cooking procedure consists of 4 steps: sweating, browning, deglazing and simmering.

-1. Soaking Beans

If using dry beans soak overnight. If possible (to reduce digestive issues) drain after a few hours, and top off with fresh water. Most pulses are midly toxic and as such require cooking to eat; it's generally considered best practice to drain the steeping liquid beause the offesive chemicals are water soluble and you will greatly reduce the presence in the final dish by discarding this liquid.

0. Prep

(If you want to save time and are skilled in prep work, you can in-line these prep steps as you're adding ingredients to the pot)

• Finely chop the Onion
• Peel the ginger with a knife or by scraping with a spoon. Slice into matchsticks and then cut crosswise into a fine dice.
• Smash, peel and finely chop the garlic.
• Medium dice the carrots.
• Medium dice the lamb or beef.
• Open tomato & coconut milk cans

1. Sweating

• Heat a medium sauce pan or pot (e.g 5 qt pot) over medium heat.
• Add oil and bring to temp.
• Add onion and sweat until translucent.
• Add ginger and cook until fragrant
• Add garlic and cook until just golden brown.

2. Browning

• Add lamb or beef and cook while turning infrequently so that meat browns evenly (IMPORTANT: this browning will introduce lots of flavor to the dish. Make sure to not burn)

2.5

• Add carrots, and spices (curry powder, cloves, thyme) and stir. The carrots will release moisture and the pan should get visibly less crispy.

3. Deglaze

• Add tomatoes & juice into pan and stir. The acidity will remove the caramelized sugars from the pan
• Add can of coconut milk, and stir.
• Add beans.

4. Simmer

• Bring to a simmer, and simmer for 1-1.5 hours to meld the flavors and cook the beans.
• Make Rice.
• Taste for salt & pepper and season to taste.
• Add freshly chopped cilantro (or freshly ripped leaves) and serve.

Ingredients

• Whole Chicken
• Potatoes
• Thyme
• Lemon
• Black Pepper
• Salt
• Olive Oil

Method

• Cut up potatoes, and place in a bowl to mix. Add olive oil, black pepper, and salt and toss to combine. Place onto a 1/4 sheet tray.
• Cut out spine of chicken with shears, and break collar bone by pressing down on chicken breasts, flattening out the bird as shown above.
• Slide fingers underneath the skin of the bird to separate it from the flesh. This will help crispen the skin.
• Season generously on top and bottom with salt, pepper, lemon, and thyme.
• Plate atop potatoes and roast in oven at 400 degrees for 40 min to 1 hour until chicken is fully cooked. Remember thigh meat cooks slower than breast, and the back of the oven is warmer, so rotate your chicken as you see fit during the cooking process.
• Let rest, carve, and enjoy!

Method

• Let meat sit out an hour before cooking
• Heat up cast iron until hot throughout
• Generously season steaks with kosher salt and fresh cracked black pepper
• Lightly oil with high smoke point oil such as peanut, sunflower, or lard
• Add steak to pan, make sure not to crowd.
• If steak seems stuck to pan, do not touch it. It is developing a crust of flavor and moving it will rip that crust off.
• Once steak comes loose (5 min or so), flip and repeat same crusting process.
• Remove steak from heat and let rest. It will reabsorb some of its liquids and remain moist.
• Cut and plate

Ingredients

• Tomato Paste
• Bomba Rice
• Water (2-1 rice water ratio)
• Spanish Onion
• Saffron (lightly toasted and added to 1 tbsp warm water to diffuse)
• Sausage
• Olive Oil

Method

• Lightly toast Saffron in aluminum foil sachet until aromatic. Toss into 1 tbsp warm water and set aside such that coloring/flavor diffuses throughout water
• Cook Sausage / toppings in whatever preffered method
• Sautee Rice on low heat in Paella pan until translucent
• Add tomato paste, olive oil, and onion and stir until creating a homogenized sofrito
• Once acidity of tomato has cooked out and the sofrito is a nice pastey texture, add water.
• Gently stir paella pan to distribute rice granules, and then proceed to jiggle or gently bang paella pan on a flat surface.
• DO NOT STIR PAELLA
• Cook for 20 or so minutes on stovetop until water is fully absorbed.
• You may need to top off with 1/4 cup of water here or there if you see all water is evaporated but rice kernels aren't fully cooked
• Once rice is fully cooked turn heat up to medium high to develop soccarat.
• Remove from heat and let rest 5 min.
• Serve and enjoy. Attempt to remove bottom crunchy rice layer intact using a spatula or pie serving utensil.

-- Note – Recommended to do this with chicken not duck wings. Duck wings were too tough – preferred to braise them.

Method

• Season Wings (I chose Old bay Seasoning)
• Smoke wings until fully cooked (30m to an hour @ 275)
• Coat wings in batter and fry
• Toss in Sauce (Ketchup, Pepper, Old Bay, Honey, simmered on low)

• Red Onion
• Pork
• Bread Crumbs
• Garlic
• Potato Starch
• Salt
• Black Pepper

Cook on all sides and braise in broth until fully cooked throughout

60% Beef, 40% Lamb

Ingredient Ratios

Weight Loss Log

• Hvarti
• Oregano
• Thyme
• Black Pepper
• Garlic
• EVOO

Tomatoes

• Dried Basil
• EVOO

• Mirin
• Gochujang
• Ginger
• Garlic
• Chicken Thigh

• Ribeye sliced as thinly as possible
• Rice vinegar
• Gochujang
• Green onion
• Soy sauce
• Sesame Sauce

• Oxtail
• Snap Peas
• Tomato Paste
• Carrot
• Onion
• Garlic
• Chicken Broth / Water + Boullion / Water

• Sear Oxtail in deep cast iron with shallow oil
• Remove Excess Oil
• Sautee Vegetables until lightly colored
• Add tomato, broth and meat and braise

Ingredients

• 1.25 kg rump round (with fat cap)
• 8g coriander
• 20g salt
• 7g black pepper
• Apple cider vinegar

Cut into 1/4- 1/2" thick slices with the grain making sure every piece as some fat cap.

Coat each piece with seasoning, gently sprinkle apple cider vinegar on top and bottom of each piece as you place into an airtight container that is easy to flip.

Let steep in the vinegar for 4 hours.

Pat dry and hang in an cool dry place with good airflow for 3-4 days?

Slice pork belly lengthwise 1/2" thick.

5 Spice Powder

Belly Cook

• Pork Belly
• Shallots
• Garlic
• Five Spice powder

In a heavy pot or dutch over cook shalloted and garlic with oil until colored and fragrant. Season pork belly with 5 spice powder and fry with shallots and garlic.

Once sufficiently browned add 1/2 cup of water and cover, bring up to a gentle simmer and cook on low for 1.5hrs or until desired doneness is reached.

Uncover, add 1/3 cup brown sugar, and let reduce while stirring until desired consistency is reached.

Cilantro Chili Mayo

Pickled Carrots

Cut carrots into ribbons or matchsticks. Put into a heat proof container such as a Ball mason jar.

Bring liquids and sugar to a boil, and pour over carrots. Let cool and enjoy.

adapted from Smugglers cove cocktail book

• 1.5 oz of Dark rum
• 1 oz of Hibiscus Rum Liquer (see below)
• 3/4 oz of Lemon Juice
• 1/2 oz of maple syrup
• 2 oz of seltzer

Pour seltzer into a collins gass full of ice. Top a mixing tin with ice and shake all other ingredients. Strain over collins glass and stir with a cocktail spoon to mix.

Hibiscus Rum Punch Liquer

• 1/3 cup of honey
• 1/3 cup of sugar
• 1/3 cup of water
• 1 cup of Hibiscus Infused Liquor

Microwave honey in a microwave safe container until viscous (30 seconds or so). Add sugar and water to container and stir vigorously to combine. Once the syrup is at a good consistency and sugar granules are dissolved, mix with hibiscus liquor.

Rapid Hibiscus Infused Liquor

• 700 ml white rum
• 1/3 cup of Dried Hibiscus flowers
• 1" ginger

Prepare a bowl and a glass and set aside. Pour dry and wet ingredients into an iSi whipping siphon, and charge with 1 NO2 cartridge. Charge and shake 3 times, let sit for 2 min (use a timer).

Once 2 minutes have passed quickly move whipping siphon over bowl and discharge quickly vertically into upside down cup. Liquid wil eventually shoot out (and into the upside down cup) and then drip down into your bowl (instead of going over your sealing.

Once siphon is no longer presusred, screw off cap, and strain liquid through a fine mesh sieve. Pour newly infused liquor into an airtight receptacle and can be stored on a shelf for 6 months.