FINE DINING MONSTER

  Vinegar Coleslaw Ingredients 1 large head cabbage, cored and finely shredded 1 medium onion, thinly sliced 1 cup white sugar 3/4 cup vinegar 1/3 cup vegetable oil 2 teaspoons celery seed 1 1/4 teaspoon salt 1 teaspoon prepared mustard 1/4 teaspoon black pepper Directions Toss cabbage and onion together in a large bowl; set aside. Combine sugar, vinegar, oil, celery seed, salt, mustard, and pepper in a small saucepan; bring to a boil and simmer, stirring frequently, until sugar is dissolved, about 3 minutes. Let mixture cool slightly, about 5 minutes, then pour over cabbage mixture; toss well to coat. Cover and refrigerate at least 2 hours.   

  Cheesy Amish Breakfast Casserole Ingredients 1 pound sliced bacon, diced 1 medium sweet onion, chopped 9 large eggs, lightly beaten 4 cups frozen shredded hash brown potatoes, thawed 2 cups shredded Cheddar cheese 1 ½ cups small curd cottage cheese 1 ¼ cups shredded Swiss cheese Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in eggs, potatoes, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into the prepared baking dish. Bake in the preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.  

  Tikin Xic (Citrusy Black Cod Roasted in Banana Leaves) Ingredients Pickled Red Onions 1 medium red onion, very thinly sliced 1/2 cup fresh lime juice 1/4 habanero chile with seeds, minced Kosher salt Cod 1/4 cup achiote powder (ground annatto) 2 teaspoons cumin seeds 2 teaspoons dried oregano 2 whole cloves 1 teaspoon whole allspice 1 teaspoon black peppercorns 1/3 cup fresh orange juice 1/3 cup distilled white vinegar 4 large garlic cloves 1 teaspoon kosher salt, plus more to taste 4 (1/2-pound) skinless black cod fillets 4 banana leaves 1 lime, thinly sliced Pickled Red Onions 16 (5- to 6-inch) corn tortillas, warmed 2 cups black beans, warmed Directions Make the Pickled Onions In a jar with a tight-fitting lid, combine the onion, lime juice, habanero, and a pinch of salt. Cover and shake gently. Refrigerate overnight, gently shaking the jar occasionally. Drain and season with salt to taste. Make the Cod Stir together achiote

  Slow-Roasted Salmon with Walnut-Olive Vinaigrette Ingredients ¾ cup extra-virgin olive oil, divided 1 tablespoon smoked paprika  1 tablespoon grated lemon zest plus 3 tablespoon fresh lemon juice 1 (2 1/2-pound) side of salmon 2 ¾ teaspoons kosher salt, divided ¾ teaspoon black pepper, divided ½ cup finely chopped fresh flat-leaf parsley  ¼ cup walnuts, toasted and finely chopped ¼ cup Champagne vinegar or white wine vinegar ¼ cup pitted kalamata olives, chopped (about 1/3 cup) ¼ cup pitted Castelvetrano olives, chopped (about 1/3 cup)  Directions Preheat oven to 325°F with rack in middle position. Whisk together 1/2 cup oil and paprika in a small bowl. Set aside 1 tablespoon oil mixture; stir lemon zest and juice into remaining oil mixture in small bowl. Place salmon in a large baking dish; sprinkle both sides with 21/2 teaspoons salt and 1/2 teaspoon pepper. Tuck tapered end of salmon under if needed to fit in dish. Pour lemon-paprika mixture over salmon

  Potato Knishes Ingredients FOR DOUGH: 2 c. (240 grams) all-purpose flour  1 tsp. baking powder 3/4 tsp. kosher salt 1/3 c. vegetable oil or schmaltz 3 tbsp. warm water 1 large egg, lightly beaten 1 tsp. white vinegar FOR CLASSIC FILLING: 2 large Russet potaotes, peeled and cut into sixths (about 1 to 1 1/4 lbs)  3 tbsp. full-fat sour cream  Kosher salt  2 tbsp. butter or schmaltz  2 tbsp. extra-virgin olive oil 1 medium yellow onion, chopped 2 stems fresh thyme (optional) Freshly ground black pepper 1 egg beaten with 1 tsp water FOR SAMOSA-STYLE FILLING: 2 large Russet potatoes, peeled and cut into sixths (about 1 to 1 1/4 lbs)  4 tbsp. butter  Kosher salt 1 tbsp. vegetable oil 1 tsp. coriander seeds, crushed 1 tsp. cumin seeds, crushed 1 c. frozen peas, rinsed and drained 2 tsp. chaat masala 1/2 tsp. turmeric powder 1/4 c. freshly chopped cilantro 1 egg beaten with 1 tsp water FOR SPANAKOPITA-STYLE FILLING: 2 large Ru

  Garlic Parm Au Gratin Ingredients Butter, for pan 3 lb. russet potatoes 2 1/2 c. half-and-half 3 cloves garlic, minced 1 tsp. chopped thyme leaves 2 c. freshly grated Parmesan, divided kosher salt Freshly ground black pepper Directions Step 1 Preheat oven to 375°. Grease a large baking dish all over with butter and place on top of a baking sheet (to catch any cream that might overflow). Peel potatoes then cut into very thin slices, about ¼” thick. (Using a mandoline if you have one!) Place in a bowl and cover with water to prevent browning. Step 2 In a small saucepan over medium heat, combine half-and-half, garlic and thyme. Heat mixture until bubbles begin to form around the edges. Stir in 1 ½ cups Parmesan then season with salt and pepper. Remove from heat. Step 3 Drain potatoes and pat dry with paper towels or a clean kitchen towel. Arrange potatoes in the baking dish, fanning the potatoes to look like shingles. Pour warm cream mixture over the potatoes a

  Collard Green Wontons Ingredients 2 tablespoons grapeseed oil 3 green onions, chopped 1/2 red bell pepper, chopped 1/2 orange bell pepper, chopped 1 bunch collard greens, stems removed, chopped 1 tablespoon chopped fresh garlic 1 tablespoon greens seasoning (such as Concord® Fresh Express® Greens & Kale Southern Style Seasoning Mix) 1 (8 ounce) package cream cheese, softened 1 tablespoons sour cream 1 package wonton wrappers oil for frying Directions Heat grapeseed oil in wok over medium heat; cook and stir green onions, red bell pepper, and orange bell pepper for 5 minutes. Add collard greens, garlic, and greens seasoning; cook and stir until greens are wilted, about 10 minutes. Allow to cool for 10 minutes. Stir cream cheese and sour cream together in a large bowl until smooth; stir in greens, a little at a time, until well mixed. Place ½ to 1 teaspoon greens mixture in center of wonton wrapper. Dip a finger into a small bowl of water, and trace

  Green Rice with Cheese Ingredients 4 poblano peppers, halved and seeded 1 tablespoon vegetable oil 1 cup uncooked white rice 2 cups water salt to taste 1 cup Mexican crema 2 cups grated Chihuahua cheese Directions Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Heat oil in a small pot over medium heat. Add rice and cook until transparent, 2 to 3 minutes. Combine poblano chiles, water, and salt in a blender; blend until smooth. Pour over rice and bring to a boil. Reduce heat, cover, and simmer until the liquid has almost been absorbed, 20 to 25 minutes. Add crem

  Authentic Mexican Hot Chocolate with Chile Ingredients 1 cup whole milk ½ Mexican hot chocolate drink tablet (such as Nestle Abuelita) 1 dried red chile de arbol, lightly toasted Directions Place milk and chocolate in a small saucepan over medium-low heat and simmer, stirring, until chocolate is melted but not boiling, about 5 minutes. Pour chocolate mixture into a blender. Cover and hold lid down with a potholder; blend until foamy. Pour into a mug. Break the chile into 2 or 3 pieces, discarding seeds, and drop into the hot chocolate. Drink immediately.  

  Easy Pepper Steak  INGREDIENTS Soy Sauce 1 cup/250 ml Rice Vinegar 1 tbsp/15 ml Brown sugar 1 tbsp Cornstarch 1 tbsp Vegetable oil 3 tbsp/45 ml Salt and pepper Beef Steak 1 lb/450 g, sliced thin against grain Green bell pepper 1, thinly sliced Onion 1, large thinly sliced Red bell peppers 1, thinly sliced Garlic 2 cloves, minced Ginger 1 tbsp, fresh minced Preparation In a medium bowl, whisk together the soy sauce, vinegar, sugar, and cornstarch. Set aside.  Heat the vegetable oil in a large skillet or wok over medium high heat, and place the steak strips. Cook for a few minutes until beef is browned. Season with salt and pepper. Remove from the pan and set aside.  In the same skillet, fry the onion until translucent. Add the red and green bell peppers and cook for about 3 minutes until softened. Add the garlic and ginger and cook until fragrant.  Place the beef back in the skillet with the peppers and onions, and pour over the sauce. Cook, stirr

  Stir-fry Crab with Ginger and Scallion Ravioli INGREDIENTS Crab stuffing Crab Meat 250 g Ginger 50 g, finely chopped Scallion 125 g, finely chopped Shallots 50 g, finely chopped Garlic 30 g, finely chopped Vegetable oil 50 g Huadiao wine 30 g Water 90 g Soy Sauce 15 g Dark soy sauce 8 g Oyster Water 12 g Cornstarch 20 g Sesame Oil 8 g Pasta dough White flour 300 g Eggs 3 Black Garlic 30 g Dark soy sauce 10 g Water 10 g Coriander cream sauce Cream 300 g Coriander 5 g Step01 For the crab stuffing Finely chop the ginger, spring onions, shallots and garlic. Step02 Place a pan on a medium heat, add the oil, brown the ginger, then sweat the shallots, spring onions and garlic. Step03  Add the wine and then the water and soy sauce Add oyster sauce to cook it until boiling. Step04 Add the corn starch (mixed with a little bit of water) and mix very well. Add the sesame oil and cool down to 2-6 ℃ . Then add the crab meat. Step0

  Creamy Bacon Mushroom Soup Ingredients 10 bacon strips, diced 1 pound sliced fresh mushrooms 1 medium onion, chopped 3 garlic cloves, minced 1 quart heavy whipping cream 1 can (14-1/2 ounces) chicken broth 1-1/4 cups shredded Swiss cheese 3 tablespoons cornstarch 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons cold water Minced fresh parsley, optional Directions In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in cream and broth; bring mixture to a simmer. Gradually stir in cheese until melted. In a small bowl, combine cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for about 2 minutes or until thickened. Garnish with bacon and, if desired, parsley.  

  Pumpkin Clam Chowder Ingredients 6 bacon strips, chopped 1 medium fennel bulb, chopped, fronds reserved 1 medium onion, chopped 1/2 cup chardonnay or clam juice 5 bottles (8 ounces each) clam juice, divided 4 cups cubed fresh pumpkin or butternut squash (1/2-inch cubes) 2 medium potatoes, peeled and cut into 1/2-inch cubes 1/3 cup all-purpose flour 2 cans (10 ounces each) whole baby clams, drained 1-1/2 cups heavy whipping cream 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon 1/2 teaspoon salt 1/2 teaspoon pepper Directions In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Add 4-1/2 cups clam juice, the pumpkin and potatoes. Bring to a boil;

  Mango and Chia Pudding INGREDIENTS Milk 600 ml Yogurt 400 g, stirred Agave Nectar 2 tbsp, light Chia Seeds 120 g Mango 3 ripe, halved, pitted, peeled, diced Lemon juice 1/2 Macadamia Nuts 2 tbsp, roughly chopped Preparation For the chia pudding Whisk together the milk, yogurt, and agave nectar in a mixing bowl. Add the chia seeds, whisk again, and leave to stand for 30 minutes. For the mango purée In the meantime, combine the mango and lemon juice in a food processor. Blend on high until smooth and puréed. Divide between four serving glasses. Cover and chill until needed. After the chia pudding has stood for 30 minutes, give it a quick stir. Spoon on top of the mango purée in the glasses, cover with clingfilm, and chill overnight. To serve When ready to serve, garnish the puddings with chopped macadamias.  

    Smoothie Bowl with Berries INGREDIENTS Berries 450 g, frozen, mixed Blackberries 150 g Apple juice 800 ml Chia Seeds 160 g Acai 120 g Hemp Seeds 160 g Kiwi 4, peeled and sliced Nuts 80 g, macadamia Cocoa 160 g, nibs Bananas 1 large, sliced Preparation Step01 To serve Pour the smoothie into shallow bowls. Top with rows of chia seeds, acai berries, hemp seeds, kiwi fruit slices, macadamia nuts, and cacao nibs. Serve with sliced banana on the side. Step02 For the smoothie Combine the frozen mixed berries, blackberries, and apple juice in a food processor or blender. Blend on high for 2 minutes until smooth.  

  Spinach Spanakopita Ingredients FOR THE FILLING 2 (10-oz.) packages thawed, squeezed dry frozen chopped spinach 1 tbsp. extra-virgin olive oil 1/2 yellow onion, finely chopped  2 green onions, thinly sliced  2 cloves garlic, minced  1/2 tsp. dried oregano  1/2 tsp. crushed red pepper flakes (optional)   Kosher salt Freshly ground black pepper 1/4 c. freshly chopped dill 1 tsp. lemon zest  1 c. crumbled feta Pinch nutmeg (optional) FOR THE WRAPPER 10 (17"-x-12") thawed phyllo sheets 3/4 c. (1 1/2 sticks) butter, melted Directions Step 1 Make filling: Preheat oven to 375° and line two medium baking sheets with parchment paper. Using a clean kitchen towel, squeeze all excess moisture out of spinach. Transfer to a large bowl. Step 2 In a large skillet over medium heat, heat oil. Add onion and green onions and cook until softened, 5 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Transfer mixtur

  Butternut Squash Potstickers Ingredients FOR POTSTICKERS 1 (2 lb.) butternut squash 2 tsp. extra-virgin olive oil  Kosher salt Freshly ground black pepper  1 tbsp. minced ginger  3 cloves garlic, minced 3 green onions, thinly sliced  1 tbsp. low-sodium soy sauce  1 tbsp. rice vinegar 1/4 tsp. crushed red pepper flakes  40 dumpling wrappers Vegetable oil, for cooking  FOR DIPPING SAUCE 1/4 c. low-sodium soy sauce 1 tbsp. rice vinegar 1 tsp. sesame oil  1 green onion, thinly sliced  1 tsp. sesame seeds Directions Step 1 Preheat oven to 450° and line a small baking sheet with parchment paper. Cut ends off squash, then cut in half lengthwise and scoop out seeds. Drizzle olive oil over squash and season with salt and pepper. Place squash, cut side down on prepared baking sheet and bake until a knife inserted in the thickest part meets no resistance, about 40 minutes. Let cool.  Step 2 When squash is cool enough to handle, scoop out flesh into

  Tom Collins Ingredients Ice   2 oz. London Dry gin 1 oz. fresh lemon juice 1 oz. simple syrup  3 oz. plain or lemon seltzer water 2 cocktail cherries Sliced lemon, for serving Directions Step 1 Fill a cocktail shaker with ice. Add gin, lemon juice, and simple syrup and vigorously shake until outside of shaker is frosty, about 20 seconds. Step 2 Pour into an ice-filled Collins glass. Top off with seltzer water. Garnish with cherries and a lemon slice.  

  White Russian Ingredients Ice 2 oz. Kahlúa 1 oz. vodka 1 oz. heavy cream Directions Fill a rocks glass with ice. In a small measuring cup, combine vodka and Kahlúa. Pour vodka mixture into glass, then pour cream over.

  Pumpkin Bundt Cake With Cinnamon Glaze Ingredients FOR CAKE: 1 c. (2 sticks) unsalted butter, at room temperature, plus more to grease the pan 1 c. light brown sugar, packed 1 c. granulated sugar 3 large eggs, at room temperature  1 can (15 ounces) pumpkin puree  1/2 c. buttermilk, at room temperature 1 tsp. pure vanilla extract 2 1/2 c. all-purpose flour  2 tsp. baking soda 3 tsp. baking powder 2 tsp. ground cinnamon 2 tsp. ground allspice  1 tsp. kosher salt 1/2 tsp. ground black pepper  FOR CINNAMON GLAZE: 1 c. confectioners' sugar, sifted 1/2 tsp. ground cinnamon  1/4 tsp. flaky sea salt (optional)  2 tbsp. whole milk, at room temperature  Directions Step 1 Preheat oven to 350° and generously grease a 12-cup bundt pan.  Step 2 In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar. Beat on medium speed until pale and creamed together, about 2 minutes. Add eggs one at a t

  Cheesecake-Swirled Ghirardelli Brownies Ingredients Cooking spray 1 large egg 1/3 c. vegetable oil 1/4 c. water 1 (18-oz.) box Ghirardelli Double Chocolate Brownie Mix 8 oz. cream cheese, room temperature 1/3 c. granulated sugar 1 large egg white 1 tbsp. all-purpose flour 1 tsp. pure vanilla extract Flaky sea salt (optional) Directions Step 1 Preheat oven to 325º. Lightly grease a 9"-by-9" baking pan with cooking spray. Line with parchment, leaving a 2" overhang on 2 sides; grease parchment. Step 2 In a large bowl, whisk egg, oil, and water until smooth. Add brownie mix and stir until well combined. Pour all but 1/4 c. brownie batter into prepared pan. Step 3 In a medium bowl, whisk cream cheese, sugar, egg white, flour, and vanilla until smooth and well combined. Dollop spoonfuls of cream cheese mixture over brownie batter. Spoon a bit of reserved brownie batter in center of each cream cheese dollop. Using tip of a butter knife or skewe

  Whiskey Steak Ingredients 2 pounds beef round steak, 1 inch thick salt and pepper to taste 2 cloves garlic, crushed ⅓ cup sweet-hot mustard, divided 4 slices bacon 1 tablespoon olive oil, or as needed (Optional) ⅔ cup bourbon whiskey 3 tablespoons chopped fresh rosemary 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar 1 tablespoon lemon juice Directions Season steaks on both sides with salt and pepper and place onto a plate. Mix garlic and all but 2 teaspoons mustard together in a small bowl. Spread 1/2 of the mustard mixture over one side of steaks and let stand for 30 minutes. Cook bacon in a large skillet over medium-high heat until crisp and browned, 7 to 9 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Leave grease in the skillet. Heat grease over medium-high heat, adding olive oil to cover the bottom of the pan if necessary. Fry steaks, mustard-side down, until golden brown, about 5 minutes. Sp

 Argentine Meat Empanadas Ingredients 1 pound lean ground beef ½ cup shortening 2 medium onions, chopped 2 teaspoons Hungarian sweet paprika ¾ teaspoon hot paprika ½ teaspoon crushed red pepper flakes salt to taste 1 teaspoon ground cumin 1 tablespoon distilled white vinegar ¼ cup raisins 2 large hard-cooked eggs, chopped ½ cup pitted green olives, chopped 1 (17.5 ounce) package frozen puff pastry sheets, thawed 1 large egg, beaten (Optional) Directions Spread ground beef into a large sieve. Slowly pour boiling water over top for partial cooking. Let drain and cool. Meanwhile, melt shortening in a skillet over medium heat. Add onions; cook and stir until just before they begin to turn golden, 12 to 15 minutes. Remove from the heat and stir in sweet paprika, hot paprika, and red pepper flakes; season with salt. Transfer cooled beef to a bowl. Mix in vinegar and cumin and season with salt. Mix in onions until well combined. Transfer to a large plate

  Chicken Marsala Ingredients 3 tablespoons unsalted butter 2 cups sliced cremini mushrooms 4 six-ounce thinly sliced boneless chicken breasts 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1 tablespoon extra-virgin olive oil 1/4 cup finely chopped shallots 3/4 cup Marsala wine 1 cup chicken stock 1 tablespoon chopped fresh rosemary Directions Melt 2 tablespoons of the butter in a large skillet over medium heat. Add mushrooms and cook until they are golden brown on the edges. Remove mushrooms from skillet and set aside. Mix salt, pepper and flour. Dredge chicken breast in flour, shaking off any excess flour. Heat olive oil in skillet over medium. When oil is hot but not smoking, add dredged chicken breasts and cook until golden brown on both sides, about 4 minutes per side. Remove cutlets from skillet and set aside. Add chopped shallots to skillet and cook until transparent, about 30 seconds. Add Marsala to skil

    Hot-and-Crunchy Chicken Cones Ingredients Mango Slaw 1/2 cup diced mango 2 large jalapeños, seeded and chopped 2 tablespoons white wine vinegar 2 tablespoons sugar 1 tablespoon water 1 small shallot, minced 1 cup mayonnaise 1/2 cup chopped cilantro 2 garlic cloves, finely chopped 1 tablespoon fresh lime juice Salt and freshly ground pepper 7 cups shredded coleslaw mix Chicken Cones 3 cups cornflakes 6 tablespoons slivered almonds 6 tablespoons sesame seeds 6 tablespoons sugar 1 1/2 tablespoons crushed red pepper 1 1/2 tablespoons kosher salt 4 large eggs, lightly beaten 1/2 cup milk All-purpose flour, for dredging Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick Vegetable oil, for frying Six 10-inch flour tortillas, warmed Directions In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes. Transfer the man

  Herb-Roasted Trout with Buttery Almonds Ingredients 3 lemons, thinly sliced, divided 1 (1/2-ounce) bunch fresh rosemary, divided (about 10 [5-inch] sprigs) 1 (1/2-ounce) bunch fresh thyme, divided (about 12 [5-inch] sprigs) 1 (1/2-ounce) bunch fresh oregano, divided (about 35 sprigs) 1 (1/2-ounce) bunch fresh sage, divided (about 8 [6-inch] sprigs) 4 (12-ounce) whole trout, cleaned 3 tablespoons extra-virgin olive oil, divided 2 ¾ teaspoons kosher salt, divided 1 ½ teaspoons black pepper ¼ cup unsalted butter ½ cup sliced almonds (about 3 3/4 ounces) Directions Preheat oven to 450°F. Spread half of lemon slices and half of fresh herb sprigs on a large rimmed baking sheet lined with parchment paper. Rub trout all over with 2 tablespoons oil; sprinkle inside and outside of trout with 2 1/2 teaspoons salt and pepper. Stuff trout cavities evenly with remaining lemon slices and remaining herb sprigs. Arrange trout on prepared baking sheet. Roast in preheated ov

  Ten Years Soup with Game and Haw Jelly INGREDIENTS For ten years soup Bay 7 g Black pepper 10 g Alpinia seeds 15 g Rhizoma kaempferiae 30 g Amomum tsao-ko 16 g Ligusticum 30 g Chinese cinnamon 15 g Cardamom 2,6 g Nutmeg 10 g Cumin seeds 15 g Fennel seeds 5 g Star anise 15 g Sichuan Pepper 10 g Orange zest 10 g Dried haw 8 g Dried Sichuan chili 30 g Licorice 5 g, dried Cloves 5 g Rock sugar 500 g Ginger 30 g Garlic 10 Chicken Bones 1 kg, blanched Pork bones 1 kg, blanched Beef fat 500 g Chicken stock 10 l Light soy sauce 200 ml Dark soy sauce 100 ml Salt For game Pigeon 4 Ten years soup 10 l Spring chives 5 For pigeon egg Ten years soup 1 L Pigeon egg 16 For pigeon glazing Rock sugar 100 g White onion 500 g Ginger 20 g Ten years soup 2 L Star anise 5 g Chili Pepper 10 g Chili Pepper 20 g Fillo pastry nest Filo Pastry 1 bag Dried haw 100 g Cooking oil Marinated Pigeons with Filo Pastry a