Maple-mustard pan sauce

For 2-2.5 lb chicken or pork

  1. 1 onion, sliced
  2. 1 cup broth
  3. 1/3 cup maple syrup
  4. 3tb balsamic vinegar
  5. 3tb mustard
  • Cook onion for 5 minutes. Add broth and reduce by two-thirds. Add remaining ingredients and reduce to 1 cup. Serve.

Nut butter sandwich cookies

Makes 2 dozen

  1. 3-3/4oz flour
  2. 1tsp baking soda
  3. 1/2tsp salt
  4. 6tb butter, 3tb melted and 3tb softened
  5. 1-1/4 cup smooth nut butter
  6. 3-1/2oz sugar
  7. 3-1/2oz brown sugar
  8. 3tb milk
  9. 1 egg
  10. 6-1/4oz roasted nuts, processed until finely chopped
  11. 4oz powdered sugar
  • Whisk 1-3. Whisk in melted butter, 1/2 cup nut butter and 6-9. Mix in nuts. Divide 24 1tb mounds over two baking sheets and flatten to 2in.
  • Bake on the upper-middle and lower-middle racks of a 350 degree oven for 15-18 minutes, switching and rotating sheets after 8 minutes, or until cookies are firm and deep golden brown. Repeat with remaining batter and cool for 30 minutes.
  • Meanwhile, Combine remaining butter and nut butter and microwave until butter is melted. Add powdered sugar and combine.
  • Flip half of cookies over and add 1tb of filling to center. Top with remaining cookies, pressing down to spread filling to edges. Rest for 1 hour and serve.


Shredded beef tacos with vinegar slaw

Serves 6-8

  1. 1-1/2 cups cider vinegar
  2. 1 bottle lager
  3. 4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
  4. 2tb chipotle in adobo sauce
  5. 6 cloves garlic, crushed
  6. 3 bay leaves
  7. 2tsp cumin
  8. 2tsp dried oregano
  9. 1/2tsp cloves
  10. 1/2tsp cinnamon
  11. 1 onion, cut into 1/2in slices
  12. 3lb boneless short ribs, cut into 2in pieces
  13. 1/2 cup water
  14. 1tb sugar
  15. Half a head or 6 cups shredded green cabbage
  16. 1 red onion, thinly sliced
  17. 1 carrot, shredded
  18. 1 jalapeno, minced
  19. 1 cup cilantro
  20. 18 6in tortillas
  21. 4oz queso fresco
  22. 4 limes, cut into wedges
  • Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
  • Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
  • Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.

Mini chocolate dulce de leche cakes

Serves 6

  1. 6tb dulce de leche
  2. 1tsp kosher salt
  3. 8oz bittersweet or semi-sweet chocolate, chopped
  4. 8tb butter
  5. 2tb cocoa powder
  6. 6tb brown sugar
  7. 4 eggs
  • Butter 6 4oz ramekins, dust with cocoa powder and tap out excess. Divide 1-2 into ramekins and set aside.
  • In a double-boiler, melt 3-4. Remove from heat and add 5-6. Temper eggs and divide into ramekins.
  • Bake at 400 degrees for 15 minutes or until center is firm but still jiggly. Cool for 5 minutes and serve.

Caramel-chocolate mousse

Serves 6

  1. 100g sugar
  2. 3tb butter
  3. 3/4 cup cream
  4. 170g bittersweet or semi-sweet chocolate, chopped
  5. 4 eggs, separated
  6. 1/8tsp salt
  • Cook sugar on medium heat, carefully dragging edges towards center, until deeply amber-colored. Take off-heat and stir in butter. Slowly add cream and stir until mixture is homogeneous, straining if necessary. Whisk in chocolate and set aside to cool to room temperature.
  • Whisk in yolks. Whip whites to stiff peaks and fold a third into mixture. Fold in remaining whites along with salt. Add to serving dishes and chill for 8 hours. Serve.

Steamed leeks with bacon-mustard sauce and hard-boiled eggs

Serves 4

  1. 2 eggs
  2. 8 4oz leeks, cut down the middle up to the root end, swished in water until clean and dried
  3. 8oz bacon
  4. 1tb red wine vinegar
  5. 1tb dijion
  6. 3tb vegetable oil
  7. 2tb olive oil
  8. 2tb parsley
  • Add a few inches of water to a pot with a steamer basket and bring to a boil. Add 1-2, cover and cook for 12 minutes. Add eggs to ice bath and set aside; if a knife slides easily near root end of leeks, set aside on paper towels to dry, or continue steaming uncovered for a few more minutes.
  • Meanwhile, cook bacon and set aside to cool. Mix 4-5 and whisk in 6-7. Chop bacon into pea-sized pieces and add 2/3 to mixture along with half of parsley. Set aside.
  • Peel eggs under running water and finely chop. Slice roots off of leeks and top with eggs, mustard mixture and remaining bacon and parsley.



Mexican rice

Serves 6-8

  1. 2 tomatoes, cored
  2. 1 onion
  3. 3 jalapenos, de-seeded
  4. 4 cloves garlic
  5. 1tb chipotle in adobo sauce
  6. 1/3 cup oil
  7. 2 cups long-grain white rice, rinsed and dried
  8. 1/2 cup cilantro
  9. Juice from 1 lime
  • Process 1-2 and measure; discard any excess over 2 cups. Process with 3-5 and set aside.
  • Heat oil in a dutch oven on med-high and cook rice for 6-8 minutes. Add vegetable mixture, bring to a boil, cover and add to the middle of a 350 degree oven for 30-35 minutes, stirring once after 15 minutes. Mix in 8-9 and serve.