FINE DINING MONSTER

  Keto quesadillas Ingredients Low carb tortillas 2 eggs 2 egg whites 170 g (180 ml) cream cheese ½ tsp salt 1½ tsp ground psyllium husk powder 1 tbsp coconut flour Filling 1 tbsp olive oil or butter, for frying 140 g (300 ml) Mexican cheese or any hard cheese of your liking 28 g (220 ml) baby spinach Instructions Tortillas Preheat the oven to 400°F (200°C). Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth. In a bowl, combine salt, psyllium husk and coconut flour. Mix well. Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more. Place parchment paper on a baking sheet. Use a spatula to spread the ba...

  Spiced Harissa Ragù with Tahini Yogurt Ingredients 1/4 cup vegetable oil 3 large onions, finely chopped Kosher salt Pepper 1 pound ground beef 1 pound ground lamb 10 garlic cloves, finely chopped 1 cup shelled pistachios, coarsely chopped, plus more for garnish 1 tablespoon harissa 2 1/2 teaspoons ground cumin 1 1/2 teaspoons hot paprika 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 cup whole-milk yogurt 1/4 cup tahini Roasted cherry tomatoes and warm pita, for serving Directions In a large saucepan, heat the oil until shimmering. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until lightly browned, about 12 minutes. Add the beef, lamb and garlic and cook, breaking up the meat with a wooden spoon, until the meat is cooked through, 8 to 10 minutes. Stir i...

  Aussie Twisted Vegemite Breadsticks Ingredients 14 oz puff pastry (thawed) vegetable oil 1 Tbsp butter , softened 1 tsp yeast extract (like vegemite or marmite) 1/4 tsp rosemary (chopped) - optional 1/4-1/3 cup Parmesan (freshly grated) Instructions Preheat the oven to 400F. Brush thawed puff pastry with vegetable oil. Mash together the butter, yeast extract, and rosemary. Spread on thawed puff pastry. Sprinkle liberally with Parmesan cheese. Cut in 10 strips (I used a ravioli wheel but a knife works well, too). Twist on a lined baking pan. Bake at 400 F for 15-20 minutes or until golden brown and crisp. Let cool. Serve in jars or a cloth-lined bread basket.  

  Black Olive Tapenade with Figs and Mint Ingredients 3/4 cup pitted oil-cured black olives 3/4 cup pitted kalamata olives 6 small dried figs, coarsely chopped 2 tablespoons capers, rinsed 2 small garlic cloves, crushed 1/4 cup packed mint leaves 4 anchovy fillets 1/4 cup extra-virgin olive oil Kosher salt Freshly ground pepper Bagel chips, for serving Directions In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled. Serve with bagel chips.  

  Camembert Baked in the Box Ingredients One 8-ounce wheel of Camembert, unwrapped Crackers and apple slices, for serving Directions Preheat the oven to 375°. Set the box of cheese in a baking dish and bake, uncovered, until just melted, about 15 minutes. Slice off the top rind and serve immediately with crackers and apple slices.

  Tuna tartare with truffle Ingredients Tuna Black radish Celeriac Grenada Kumquat Black Truffle Shallots Truffle Vinaigrette Yuzu Preparation Cut the tuna into small cubes. Cut the celery ball into brunoise as well as the black radish, chop the shallots. Toss everything with a touch of Dijon mustard, YUZU truffle vinaigrette, pomegranate seeds and chopped chives. Arrange everything in a stainless steel circle and finish with the Kumquat pickles, a few arugula leaves, a few slices of summer truffle and a ribbon of black radish. Finally, place a few drops of yuzu gel around it.

  Scallops, butternut and chestnut Ingredients 1 piece of butternut 1 litre cream 16 pieces of scallops 100 g chestnuts Salt, pepper Preparation   BUTTERNUT Peel the butternut squash, cut it into cubes, then cook it for 25 minutes. Make the butternut soup: mix the cubes, add the cream and season. SAINT JAMES Wash the scallops, then snack them. Set them aside on a baking sheet. CHESTNUTS Pan-fry the chestnuts. TRAINING Cut thin slices of butternut squash and fry them to make chips. Pour in the soup, then place the seared scallops and chestnuts.  

  Frito Pie Ingredients 1 cup white vinegar or red wine vinegar 3 tablespoons granulated sugar 1 teaspoon black peppercorns 1 teaspoon yellow mustard seeds 2 teaspoons kosher salt, divided 1 medium-size (8 ounces) red onion, thinly sliced (about 2 cups) 2 tablespoons olive oil 1 medium-size (8 ounces) yellow onion, finely chopped (3/4 cup) 1 pound ground chuck 1 medium (1 ounce) jalapeño chile, seeded (if desired) and finely chopped (2 tablespoons), plus jalapeño slices for serving (if desired) 1 tablespoon chili powder 1 teaspoon ground cumin 2 garlic cloves, finely chopped (1 teaspoon) ½ teaspoon black pepper ½ teaspoon cayenne pepper 1 (12-ounce) can amber beer 1 (14 1/2-ounce) can diced tomatoes, undrained 12 (1-ounce) snack-size corn chip bags (such as Fritos)  Shredded chedd...

  Ika Mata Fish Salad of New Zealand The dish is most popular on Cook Island (a territory of New Zealand). This is something like ceviche, but with a tropical spin. The tuna's high protein and rich coconut milk will nourish you while you work (or play). While I've used tuna here, you can also use grouper or snapper. You can easily make 75 small appetizers on crostini or serve 6 people a good, lunch-sized portion. Ingredients 1/2 lb tuna steaks , diced 2 lemons (juice of) 1/3 cup red onions (minced) 1 tomato , diced 3 green onions , sliced thinly 3 radishes , sliced thinly 2 carrots , grated 5.5 ounces coconut milk salt parsley (for garnish) Serving options Boston or Bibb Lettuce crostini Instructions In a medium nonreactive bowl (glass, ceramic, or melamine): stir together the diced tuna and lemon juice. Set in t...

Keto pierogis filled with bacon and mushroom Ingredients Filling 2 tbsp butter 2 garlic cloves, finely chopped 1 (30 g) shallot, finely chopped 85 g (290 ml) mushrooms 140 g bacon chopped 55 g (425 ml) fresh spinach 120 ml (40 g) shredded Parmesan cheese 140 g (150 ml) cream cheese ½ tsp salt ¼ tsp pepper Pierogi dough 120 ml (55 g) almond flour 60 ml (25 g) coconut flour ½ tsp salt 1 tsp baking powder 350 ml (170 g) mozzarella cheese, shredded 85 g butter 1 egg 1 beaten egg, for brushing the top of the pierogi Instructions Start with the filling. Sauté the shallot, garlic, and bacon in butter until the bacon is cooked. Add the mushrooms and spinach and continue cooking until the mushrooms are tender. Season with salt and pepper. Lower the heat and add cream cheese and parmesan cheese. Stir and let simmer for an...

  Herb-Roasted Olives Ingredients 2 cups mixed green and black olives (3/4 pound) 2 tablespoons extra-virgin olive oil 2 garlic cloves (minced) ¼ teaspoon dried oregano (crumbled) ¼ teaspoon fennel seeds ¼ teaspoon crushed red pepper ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 teaspoon finely grated orange zest 1 tablespoon chopped flat-leaf parsley ½ teaspoon coarsely chopped rosemary Directions Preheat the oven to 450°. On a small baking sheet, toss the olives, olive oil, garlic, oregano, fennel seeds, crushed red pepper, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature.

  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...

  Miss River's Louisiana Crawfish Rolls Ingredients 1/2 cup mayonnaise  2 tsp. prepared horseradish  2 tsp. Creole mustard  1/2 tsp. grated lemon zest plus 4 tsp. fresh juice (from 1 lemon) 1/2 tsp. kosher salt 1/2 tsp. Cajun seasoning 1/4 tsp. hot sauce (such as Tabasco) 16 oz. peeled cooked crawfish tails 4 Tbsp. unsalted butter 4 top-split hot dog buns  4 tsp. minced fresh chives Directions Stir together mayonnaise, horseradish, mustard, lemon zest and juice, salt, Cajun seasoning, and hot sauce in a medium bowl until smooth. Add crawfish tails, and stir to coat. Melt butter in a large skillet over medium. Add buns, and toast until golden on both sides, 1 to 2 minutes per side. Evenly fill toasted buns with crawfish mixture. Top evenly with fresh chives.  

  Four-Layer Caviar Dip Ingredients 6 large hard-cooked eggs, chopped 2 tablespoons sour cream 2 tablespoons mayonnaise 1/2  teaspoon kosher salt Cooking spray 1 cup finely chopped red onion, rinsed and dried 8 ounces cream cheese, softened 1/3 cup thinly sliced fresh chives 2 ounces black caviar (such as paddlefish) Water crackers Directions Stir together chopped eggs, sour cream, mayonnaise, and salt in a medium bowl. Lightly grease a 6-inch ring mold with cooking spray. Spoon egg mixture evenly on bottom of prepared ring mold. Top evenly with onion. Stir together cream cheese and chives in a bowl, and gently spread over onion; top with black caviar. Refrigerate 2 hours. Unmold onto a serving plate or platter, and serve with crackers.

  Steak Tartare with Smoked Oyster Aïoli Ingredients Oyster Aïoli 3 large pasteurized egg yolks 3 tablespoons white vinegar 1 1/2 tablespoons Dijon mustard 1 cup plus 2 tablespoons grapeseed oil 3/4 cup canned large smoked oysters (such as Reese), drained 7 1/2 oil-packed anchovy fillets, rinsed and dried Kosher salt Charred Leek Gremolata 1 (1-pound) leek 1 (1/2-inch-thick) large yellow onion slice 2 1/2 tablespoons thinly sliced fresh flat-leaf parsley 2 1/2 teaspoons grapeseed oil 2 teaspoons red wine vinegar 1 1/2 teaspoons soy sauce 1/4 teaspoon plus 1/8 teaspoon honey Kosher salt Rye Toasts 12 (1/4-inch-thick) seedless rye bread slices (from 1 [20-ounce] loaf) 3 tablespoons olive oil Kosher salt Additional ingredients 6 ounce flatiron steak, trimmed and cut into 1/4-inch cubes 6 ounce boneless rib eye steak, trimmed and cut into 1/4-inch cubes 1 tablespoon olive oil, plus more for serving 1/4 teaspoon kosher salt Directi...

  Chicken egg, sheep's egg and wild garlic Ingredients 6 free-range eggs 20 g almonds 20 g feta cheese 9 frogs Ardèche feta siphon 225 g feta cheese 50 cl of liquid cream 1 g Agar Agar 5 g wild oregano Wild garlic pesto 100 g wild garlic 10 g almonds 10 g dried sheep's milk tomme 25 g olive oil Preparation ARDÈCHE FETA SIPHON In a saucepan, bring the cream to the boil. Add the agar agar and oregano and cook for 2 minutes over low heat. Add the Feta and blend for 2 minutes at 70°C. Strain through a sieve and put 1/2 l with a gas cartridge in a siphon. Set aside in a bain-marie at 50°C. CANDIED EGG YOLK Tap the 6 eggs and cut out the outline with a razor blade. Separate the yolk and white and return the yolk to the shell. Bake in a bain-marie for 1 hour at 65°C. Reserve. ALMOND AND FETA Cut the almonds and feta cheese into duned pieces. Reserve. WILD GARLIC PESTO Blend all the ingredients in a blender for 1 minute 20 minutes and then s...

  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...

  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...