FINE DINING MONSTER

  Snails & chicken egg, hay-infused egg yolk and coagulated white Ingredients 40 pieces of snails – 10 dozen 25 g snail butter 8 egg yolks confit in hay 3 g hay 4 raw egg yolks 3 g white vinegar 8 egg whites 300 g raw brown mushrooms 100 g raw sandwich bread 16 pearl onions 16 capers 20 g parsley juice 20 g bound mushroom juice 2 dl mushroom broth with Fallot Dijon mustard Mushroom broth with Fallot mustard 200 g brown mushrooms 25 g chopped shallots 10 g Fallot Dijon mustard 30 g white wine 300 g white stock 150 g milk 150 g cream Salt / pepper Preparation SNAILS Pan-fry the snails with the snail butter. EGG YOLKS CONFIT WITH HAY Mix the 8 egg yolks with salt, pepper and hay. Cook sous vide at 63°C for 1h30. Strain through a sieve and set aside in a pocket. RAW EGG YOLKS Mix the 4 raw egg yolks with salt, pepper and 3 g of white vinegar. Set aside in a pipette. EGG WHITES Strain the egg whites through a cheesecl...

  Spicy Sake Margarita Ingredients 1 1/2 ounces repoasdo tequila 1 ounce sake 1 ounce lime juice, freshly squeezed (or sudachi juice) 1/2 ounce agave nectar 1/2 ounce simple syrup Club soda, to top Garnish: Shichimi togarashi, to rim glass Garnish: 5 drops sesame-chili oil Directions Before preparing the drink, rim a Collins glass with shichimi togarashi spice blend. Using half a lime wedge, coat the rim of a Collins glass. Dip into a plate of schichimi togarashi and set aside. To make the cocktail, combine tequila, sake, lime juice, agave, and simple syrup in a shaker filled with ice and vigorously shake until well chilled, about 15 seconds. Strain cocktail into a Collins glass filled with ice. Top with club soda and sesame chili oil.  

  Keto oven pancake with bacon and onion Ingredients 100 g turkey or pork bacon ½ (55 g) yellow onion 2 tbsp butter to fry in 4 eggs 240 ml heavy whipping cream 120 ml (110 g) cottage cheese 120 ml (55 g) almond flour 1 tbsp ground psyllium husk powder 1 tsp baking powder 1 tsp salt 1 tbsp chopped fresh parsley, for garnish (optional) Instructions Preheat the oven to 350°F (175°C). Slice the bacon and onion. Heat butter in a frying pan and add bacon and onion. Fry until the onion is soft and the bacon starts getting crispy. In a bowl, whisk together eggs, cottage cheese, and cream. Add almond flour, psyllium husk, baking powder, and salt. Whisk until thoroughly combined. Let it rest for a couple of minutes. Pour the pancake batter into a greased baking pan, about 8 x 8" (20 x 20 cm) and sprinkle the fried bacon and onions on top. Bake for 20-25 minutes. It's ready when it's puf...

  Mexican Style Corn Ingredients 4 ears corn on the cob, husks and silk removed ¼ cup mayonnaise (such as Hellmann's®/Best Foods®), or to taste - divided ¼ cup margarine in a squeezable container, or to taste - divided ¼ cup grated Parmesan cheese, or to taste - divided 1 teaspoon chili powder, or to taste - divided Directions Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes. Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

  Southwestern Egg Rolls Ingredients 2 tablespoons vegetable oil, divided 1 skinless, boneless chicken breast half 2 tablespoons minced green onion 2 tablespoons minced red bell pepper ⅓ cup frozen corn kernels ¼ cup black beans, rinsed and drained 2 tablespoons frozen chopped spinach, thawed and drained 2 tablespoons diced jalapeño peppers ½ tablespoon minced fresh parsley ½ teaspoon ground cumin ½ teaspoon chili powder ⅓ teaspoon salt 1 pinch ground cayenne pepper ¾ cup shredded Monterey Jack cheese 5 (6 inch) flour tortillas 1 quart oil for deep frying Directions Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the cent...

  Red Velvet Cake Mix Cookies Ingredients 1/2 cup vegetable oil 1/4 tsp. kosher salt 2 large eggs 1 (15.25-oz.) box red velvet cake mix 3/4 cup white chocolate chips (from 1 [11 1/2-oz.] pkg.) Directions Mix cookie dough: Preheat oven to 350°F. Whisk together oil, salt, and eggs in a medium bowl until well combined, about 1 minute. Add cake mix, stirring until fully combined, about 2 minutes. Fold in white chocolate chips. Refrigerate for 20 minutes. Scoop cookie dough: Line 2 rimmed baking sheets with parchment paper. Portion out 24 heaping tablespoons of dough and roll them in your hands to form round balls. Place each ball about 2 inches apart on the baking sheet (Cookies will spread out considerably, so it's important to leave plenty of space). Bake cookies: Bake in preheated oven just until edges begin to brown slightly, 10 to 12 minutes. Let cookies cool on baking sheets for 10 minutes. Transfer t...

  Pepper Jelly Meatballs Ingredients 2 lb. 85 /15 lean ground beef 2 large eggs, lightly beaten 2/3 cup dry breadcrumbs 2 tsp. Worcestershire sauce 1 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 2 (13-oz.) jars red pepper jelly (such as Stonewall Kitchen) 1/2 cup bottled chili sauce (such as Heinz) 1/2 cup bottled barbecue sauce (such as Sweet Baby Ray’s) 1 tsp. Dijon mustard 1/2 tsp. cayenne pepper 1/4 cup finely chopped Peppadew peppers (from 5 peppers) 1/4 cup finely chopped fresh flat-leaf parsley Directions Preheat oven to 400°F. Line 2 large rimmed baking sheets with aluminum foil. Lightly coat an 8-quart slow cooker with cooking spray; set aside. In a large bowl, stir together ground beef, eggs, breadcrumbs, Worcestershire sauce, 1/2 teaspoon of the salt, and 1/4 teas...

  Keto oven-baked Brie cheese Ingredients 260 g brie cheese or Camembert cheese 1 garlic clove, minced 1 tbsp fresh rosemary, coarsely chopped 55 g pecans or walnuts, coarsely chopped 1 tbsp olive oil salt and pepper Instructions Preheat the oven to 400°F (200°C). Place the cheese on a sheet pan lined with parchment paper or in a small nonstick baking dish. In a small bowl, mix the garlic, herb and nuts together with the olive oil. Add salt and pepper to taste. Place the nut mixture on the cheese and bake for 10 minutes or until cheese is warm and soft and nuts are toasted. Serve warm or lukewarm. Tips If you're feeding a crowd, use a larger wheel of Brie. Just double or triple the topping ingredients and plan for more baking time. Serve with keto seeded crackers or thinly sliced pears or apples if you can tolerate fruit. Or enjoy on its own with a fork. Mix up the herbs! You can also use fresh parsley or thyme to get new excit...

  Keto no-bake chocolate cake Ingredients 300 ml heavy whipping cream or coconut cream 3 tbsp erythritol 200 g (350 ml) sugar-free dark chocolate, stevia sweetened 100 g butter 1 pinch sea salt 350 ml (200 g) hazelnuts, roughly chopped 180 ml (100 g) pumpkin seeds Instructions In a saucepan, bring heavy cream and sweetener to a boil. Let it simmer for a couple of minutes until creamy. Turn off the heat. Cut the chocolate and butter in smaller pieces and add to the hot cream together with salt. Stir until the chocolate and butter are completely melted and combined. In a large frying pan, roast the hazelnuts and pumpkin seeds until golden and fragrant. Chop them roughly and add almost all of it to the chocolate and mix. Save some for the topping. Spoon the chocolate mixture into a 8-inch (20 cm) springform pan, preferably covered in parchment paper. Press the parchment paper down well to cover the b...