6 6in tortillas, cut into 1in x 1/2in strips
1 red bell pepper
1-2tb pickled or fresh jalapenos
1/3 cup Monterey Jack
Cook 1-2 in a 12in skillet for 5 minutes. Add 3-5 for 5 minutes.
Add eggs and scrape away from sides and bottom of pan until they begin clumping. Reduce heat to low and fold until only slightly wet. Take off-heat, fold in 7-8 and serve with 9-10.
1/2 cup + 1/2tb sugar
14tb butter, 8tb sliced into 1/4in pieces and frozen for 15 minutes and 6tb melted
4tb ice water
4tsp sour cream
2-1/2lb apples, peeled, cored and cut into 1/4in slices
1/2 cup cream or melted vanilla ice cream
1/2 cup raisins
1tb lemon juice
1tsp vanilla extract
1/2 cup brown sugar
Pulse 6-1/4oz flour and 1/2tsp sugar in processor. Add sliced frozen butter and pulse until it breaks up into pea-sized pieces. Pulse in 4-5, form into a 4in disk, wrap and chill for 1 hour.
Meanwhile, toss 6-11 with remaining sugar and set aside for 1-2 hours.
Rest dough at room temperature for 10 minutes. Roll out, place into a 9in pie tin wrap and chill for 30 minutes.
Meanwhile, combine melted butter with brown sugar and chill.
Add apple mixture evenly to tin. Break crumble into pea-sized pieces and top pie. Bake in the lower-middle of a 350 degree oven for 70 minutes. Cool for 4 hours. Serve.
Makes 1-1/2 cups
3oz cream cheese
2tb lemon juice
1 clove garlic
1/3 cup extra-virgin olive oil
1/2tsp smoked paprika
1/2tsp red pepper flakes
2tb fresh herb
Process 1-2. Add remaining ingredients and process. Serve, preferably chilled.
2 1lb bone-in pork chops
9oz artichoke hearts
8oz baby new potatoes, halved
3 cloves garlic
2-1/2 cups broth
4 sprigs thyme
2tb balsamic vinegar
Season pork with 2-4, sear on each side and set aside.
Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.
2-1/2lb peeled russet potatoes, halved and cut into 1/4in pieces
1oz parmesan OR 1 cup cheddar
4tb chives OR 2 scallions
2 eggs + 1 yolk
2 cups panko
1 cup vegetable oil
Cover potatoes by 1in, bring to a boil and simmer for 10 minutes. Drain, return to pot off-heat and dry for 5 minutes.
Transfer to bowl, mash with 2-3 and yolk and chill for 1 hour.
Beat eggs and set aside. Form potatoes into 8 1/2 cup patties and flatten to 3in. Dredge in eggs, dredge in panko and set aside for 5 minutes.
In 2 batches, fry in 1/2 cup oil in a 12in skillet for 3 minutes per side, using 2 spatulas to flip. Serve.
3oz New Mexico chilies, seeded
3oz guajillo chilies, seeded
4 cups boiling water
5lb boneless pork butt, cut into 1-1/2in pieces
6 cloves garlic
4tsp cumin seeds
1tb non-blackstrap molasses
Limes, cut into wedges
Soak 1-3 for 30 minutes and puree. Reserve 1/2 cup mixture in the fridge and set aside the remaining. Add 1/2 cup water to now-empty container to combine with any remaining mixture, toss with pork and chill for 1 hour.
Cook onions for 10 minutes. Add 6-10 for 1 minute. Add 1/2 cup water, larger amount of chile mixture and pork. Cover and transfer to a 325 degree oven for 2 hours.
Uncover, stir and continue cooking for 1-1/2 hours. Transfer to stovetop and simmer until thickened, about 10 minutes. Add in reserved 1/2 cup chile mixture and molasses and serve with 12-16.
3oz dried udon
1/2 cup ice
2oz fresh shiitake mushrooms, sliced
Quarter of a small onion, sliced
1 clove garlic
3oz baby bok choy, sliced
1 scallion, sliced
1tb soy sauce
1/8tsp white pepper
Cook noodles in 1 quart water. Drain, toss with ice, rinse and dry. Toss with oil and set aside.
Meanwhile, cook 4-5 for 5 minutes. Add 6-7 for 2 minutes. Take off-heat, add 8-13 and toss with noodles. Top with 14-15 and serve.