FINE DINING MONSTER

  Albondigas Ingredients 1 quart water 4 carrots, sliced 2 small potatoes, peeled and diced 1 medium onion, diced 1 ½ cups salsa, medium or hot 2 beef bouillon cubes 1 ½ pounds ground beef ⅓ cup seasoned dry bread crumbs ⅓ cup milk 1 tablespoon chopped fresh cilantro Directions Bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil in a large stockpot. Reduce heat and cook, stirring occasionally, at a medium simmer for 10 minutes. Mix together beef, bread crumbs, and milk in a bowl. Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low. Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes. Garnish with sprinkled cilantro.  

  Nashville Hot Chicken Ingredients 1 ½ pounds skin-on chicken legs 2 pounds skin-on bone-in chicken thighs 2 large eggs ½ cup heavy whipping cream 2 Tablespoons Frank's hot sauce 1 ½ teaspoons black pepper 1 Tablespoon garlic salt 1 Tablespoon garlic powder 1 ½ Tablespoons cayenne pepper ½ Tablespoon brown sugar 2 teaspoons salt 1 Tablespoon smoked paprika vegetable oil enough to come 1-inch up the side of your pan Before You Begin   This recipe definitely has a good kick, but depending on your heat tolerance you can certainly adjust the amount of cayenne pepper to suit your taste. Adding another 1/2 – 1 tablespoon of cayenne will up the spice level even further. You can also add a bit more hot sauce to the mix for a spicier sauce, just don’t go overboard or your sauce will be too runny. We used Frank’s hot sauce, but...

  Vegan lasagne with cauliflower bechamel Ingredients (21) 1/4 cup extra virgin olive oil 1 leek, white part only, sliced 200g button mushrooms, sliced 1 small eggplant, diced into 1cm pieces 1 baby fennel, trimmed, thinly sliced 1/3 cup dry red wine 410g can tomato puree 1/3 cup tomato paste 1 tbsp Massel Vegetable Stock Powder 60g baby spinach 1/4 cup chopped fresh basil leaves, plus extra leaves to serve 1 small brown onion, chopped 800g cauliflower, chopped 2 tbsp plain flour 1 1/2 cups unsweetened almond milk 6 large vegan dried lasagne sheets 600g butternut  pumpkin , peeled, thinly sliced 1 cup shredded vegan mozzarella Olive oil spray Extra 2 tsp extra virgin olive oil Method Step 1 Preheat oven to 200C/180C fan-forced. Grease 2-litre-capacity, 5cm-deep, 22cm x 25cm (base) baking dish. Step 2 Heat 1/2 the oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until softened. Add...

  Mini Potato, Steak, and Chorizo Pies Ingredients ½ cup unsalted butter (4 ounces), divided, plus more for greasing dishes 1 medium-size yellow onion (about 8 ounces), finely chopped (about 1 3/4 cups) 1 medium carrot (about 3 ounces), finely chopped (about 1/2 cup) 2 teaspoons kosher salt, divided ½ teaspoon black pepper, divided 1 pound grass-fed 93% extra-lean ground beef 1 (5 1/2-ounce) link fresh Mexican chorizo, casing removed 6 tablespoons all-purpose flour 2 cups beef stock 2 tablespoons Worcestershire sauce ¾ teaspoon smoked paprika ½ teaspoon dried oregano 2 tablespoons Dijon mustard 1 pound, 4 ounces medium-size russet potatoes, peeled and thinly sliced Finely chopped fresh flat-leaf parsley, for garnish Directions Preheat oven to 450°F. Grease 6 (12- to 16-ounce) individual pie dishes with butter...

  Pecan Pralines Ingredients 3 cups light brown sugar 1 cup whipping cream 2 cups pecan halves 1 tsp. vanilla extract 1/4 cup butter 2 Tbsp. corn syrup Directions Prepare oven: Preheat oven to 350°F. Toast pecans: Spread pecan halves onto a baking sheet, and bake for 5 minutes. Remove from oven, stir pecans around baking sheet, and place back into oven for another 5 minutes. Boil candy mixture: Bring brown sugar, whipping cream, butter, and corn syrup to a boil in a heavy 4-qt. saucepan over medium heat, stirring constantly. Boil, stirring occasionally, 4 to 6 minutes or until a candy thermometer registers 236°F (soft ball stage). Cool candy mixture, and add pecans: Remove sugar mixture from heat. Let sugar mixture stand until candy thermometer reaches 150°F (20 to 25 minutes). Stir in pecans and vanilla using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to los...

  Patty Melts with Charred Scallion-Chipotle Mayo Ingredients 1 pound 80% lean ground beef 1 bunch scallions (6 to 8 scallions), root ends trimmed 1 teaspoon olive oil 1 teaspoon plus a pinch of kosher salt, divided 1 teaspoon plus a pinch of black pepper, divided 1/2 cup mayonnaise, divided 2 teaspoons minced canned chipotle chiles plus 3 teaspoon adobo sauce from can 2 tablespoons unsalted butter 1 (12-ounce) bakery white or rye sandwich bread loaf, cut into 8 (1/2-inch) slices 8 ounces Oaxaca cheese (quesillo) or Monterey Jack cheese, cut into 8 slices Directions Shape ground beef into 4 thin patties to match the size and shape of bread slices. Set aside. Toss together scallions, oil, a pinch of salt, and a pinch of black pepper in a bowl. Heat a large skillet over medium-high. Add scallions; cook, turning occasionally, until charred in spots and tender, about 4 minutes. Transfer scallions to a cutting board, and coarsely chop. Stir together chopped s...