FINE DINING MONSTER

  Keto pulled pork sandwich Ingredients 1 tbsp cocoa nibs or cocoa powder ½ tbsp ground black pepper ½ tbsp paprika powder ½ tbsp ground ginger ½ tsp anise seeds or fennel seeds ½ tsp cayenne pepper 2 tbsp olive oil 550 g pork shoulder 1 tsp salt Oopsie bread 4 eggs 1 pinch salt 140 g (150 ml) cream cheese 1 tsp baking powder ½ tbsp ground psyllium husk powder Grated slaw 325 g turnip 120 ml  mayonnaise 80 ml (5.5 g) finely chopped fresh parsley 1 tbsp cider vinegar salt and pepper Instructions Grind the spices and cacao nibs in a food processor or a coffee grinder. Mix ground spices with the olive oil and spread all over the surface of the pork. Salt the seasoned meat and put it in a slow cooker. Cook for five hours on low heat or four on medium heat. Remove the pork from the slow cooker and pull the meat apart using two forks. Ser...

  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.  

  BBQ Chicken Sliders Ingredients 1 medium onion 2 cups chicken stock 1 pound boneless skinless chicken breasts 1 ½ pounds boneless skinless chicken thighs 1 teaspoon garlic powder 1 teaspoon onion powder ½ Tablespoon Worcestershire sauce 1 teaspoon liquid smoke 2 ½ teaspoons brown sugar 1 cup barbecue sauce 20 slider buns coleslaw optional as topping Instructions Coarsely chop onion and place into a mini chopper or food processor. Blend until until finely minced. Set aside. To the Instant Pot, add chicken stock and all the chicken breasts and thighs. Sprinkle chicken with garlic powder and onion powder, drizzle with Worcestershire and liquid smoke. Add the finely minced onion on top of everything. Sprinkle with brown sugar and top it all with the barbecue sauce. Close lid and turn vent to the closed position. Cook on high pressure for ...

  BBQ Chicken Sandwich Ingredients 1 medium onion 2 cups chicken stock 1 pound boneless skinless chicken breasts 1 ½ pounds boneless skinless chicken thighs 1 teaspoon garlic powder 1 teaspoon onion powder ½ Tablespoon Worcestershire sauce 1 teaspoon liquid smoke 2 ½ teaspoons brown sugar 1 cup barbecue sauce 10 sandwich buns coleslaw and lettuce optional as toppings Before You Begin We’re using both chicken breast and chicken thighs for this recipe. The mixture of the two goes really well together and the dark meat helps add even more moisture and flavor. You can certainly use all chicken breast if that’s what you prefer. We’re partial to our  Dr. Pepper Barbecue Sauce  for this recipe, however, any bottled barbecue sauce will do. Instructions Coarsely chop onion and place into a mini chopper or food processor. Blend until unti...

  Monster burgers Ingredients (10) 4 slices tasty cheddar 1 tbsp olive oil 600g pkt Coles Finest Australian Angus Beef Burgers 4 Coles Finest Charcoal Brioche Burger Buns, split, toasted 4 iceberg lettuce leaves 1 tomato, thinly sliced Tomato sauce, to serve 4 cherry tomatoes, halved 8 black olives Shoestring fries, to serve Method Step 1 Place the cheddar slices on a clean work surface. Use a small sharp knife to cut triangles from one edge of each cheddar slice to make fangs. Step 2 Heat the oil in large frying pan over medium heat. Add the beef patties and cook for 3 mins or until brown underneath. Turn the beef patties. Cook for a further 3 mins or until patties are cooked through. Top the beef patties with cheddar. Step 3 Divide the bun bases among serving plates. Top with lettuce, beef patties and sliced tomato and drizzle with tomato sauce. Top with bun tops. Place the cherry tomato halves on top of each roll to make eyes. Cut to...

  Salmon Sliders Ingredients 1.25 pounds salmon skin removed 6 slider buns Marinade ¼ cup soy sauce 2 Tablespoons dried ginger 2 Tablespoons honey 2 Tablespoons hoisin sauce 1 teaspoon onion powder 1 teaspoon garlic powder Before You Begin Any kind of salmon will do, but we typically reach for center-cut so they are fairly equal in thickness between all “patties”. Topping ideas include creamy coleslaw or red cabbage,  tartar sauce ,  salmon sauce , lettuce, or thinly sliced tomato. If doubling up on the salmon (as shown in the photos), optionally add a cocktail pick to keep the slider nice and sturdy. Instructions Cut salmon into pieces that will fit onto the slider buns. You will end up with more than one piece of fish per slider. Place salmon pieces into a shallow dish or baking pan. TIP – Some of our salmon sliders have more than one salmon "patty". You ...

  Classic keto hamburger Ingredients Keto hamburger buns 1¼ cups (5 oz.) super fine almond flour 5 tbsp ground psyllium husk powder 2 tsp baking powder 1 tsp sea salt 1¼ cups water 2 tsp white wine vinegar or cider vinegar 3 egg whites 1 tbsp sesame seeds Hamburger 1¾ lbs ground beef or ground turkey 2 tbsp butter or olive oil, for frying salt and pepper 2 oz. (1½ cups) lettuce, shredded 1 (4 oz.) tomato, thinly sliced 1 (4 oz.) red onion, thinly sliced ½ cup mayonnaise or vegan mayonnaise 5 oz. bacon Instructions Keto buns Preheat the oven to 350°F (175°C). Start by making the hamburger buns. Mix together the dry ingredients in a bowl. Bring water to a boil. Add the water, the vinegar and the egg whites to the bowl while beating with a hand mixer for about 30 seconds. Don't overmix the dough; the consistency should resemble P...

  Smoky Texan meatloaf subs Ingredients (18) 500g pork mince 1/2 cup fresh breadcrumbs 1 small brown onion, finely chopped 1 egg, lightly beaten 1 tsp ground cumin 2 tsp smoked paprika 1/4 cup barbecue sauce 2 tbsp tomato sauce 2 tsp brown sugar 1 tbsp apple cider vinegar 2 tsp American mustard 2 corn cobs, husks and silk removed Olive oil cooking spray 200g packet classic coleslaw mix 1/4 cup whole-egg mayonnaise 2 tbsp sour cream 8 mini hot dog brioche buns, split, warmed Fresh coriander leaves, to serve Method Step 1 Preheat oven to 180C/160C fan-forced. Grease a 9cm-deep, 9cm x 22cm (base) loaf pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides. Line a baking tray, with sides, with baking paper. Step 2 Place mince, breadcrumbs, onion, egg, cumin and half the paprika and barbecue sauce in a large bowl. Mix well. Season with salt and pepper. Press meatloaf mixture into prepared pan. Tu...

  Southern Tomato Sandwich Ingredients 2 (1/2-inch-thick) slices beefsteak tomato 1/4 tsp. kosher salt or 1/8 tsp. table salt 1/4 tsp. freshly, coarsely ground black pepper 2 slices white sandwich bread 3 Tbsp. mayonnaise Directions Prepare tomato slices: Arrange tomato slices on a paper towel; sprinkle evenly with salt and pepper. Let stand until tops of slices are beaded up with juices, 3 to 5 minutes. Make sandwiches: Spread one side of each bread slice with 1 1/2 tablespoons mayonnaise. Arrange tomato slices on mayo side of one bread slice; top with other bread slice, mayo slice down. Enjoy immediately.  

  Pork Chop Sandwiches Ingredients 2 tsp. hot dog relish (such as Mt. Olive) 1 tsp. apple cider vinegar 6 Tbsp. mayonnaise, divided 1 1/4 tsp. kosher salt, divided 2 cups shredded coleslaw mix (from 1 [10-oz.] pkg.) 2 Tbsp. apple butter 2 tsp. spicy brown mustard 1/4 cup canola oil 1/4 cup unsalted butter 4 (6-oz., 1/2-in.-thick) boneless rib-cut pork chops 1/4 tsp. black pepper 1/3 cup (about 1 1/2 oz.) all-purpose flour 4 hamburger buns, split and toasted Directions Make slaw: Stir together relish, vinegar, 4 tablespoons of the mayo, and 1/4 teaspoon of the salt in a medium bowl. Add coleslaw mix, and toss to coat. Let stand 5 minutes; cover, and refrigerate until ready to use. Make sauce: Stir together apple butter, mustard, and remaining 2 tablespoons mayonnaise in a small bowl. Set aside. Dredge po...

  Balsamic-glazed sausages and rosti Ingredients (8) 2 1/2 tbsp olive oil, plus extra, to drizzle (optional) 2 brown onions, sliced 2 large (450g) red-skinned potatoes, peeled, halved crossways 8 Coles Thin Beef BBQ Sausages 20g butter, melted 2 1/2 tbsp balsamic vinegar 2 tbsp brown sugar 200g green beans, steamed, halved lengthways Method Step 1 Heat 1 ½ tbsp oil in a large frying pan over medium heat. Cook the onion, stirring occasionally, for 10 minutes or until soft and lightly golden.   Step 2 Meanwhile, place potato in a saucepan. Cover with plenty of cold water. Cover pan and bring to the boil over high heat. Remove lid and cook for 5 minutes. Transfer to a plate. Set aside until cool enough to handle. Step 3 Push onion to 1 side of pan and add the sausages (if your pan isn’t large enough, cook sausages in a separate pan). Cook, turning sausages and stirring onion occasionally, for 10 minutes, transfe...

  Salmon Burgers With Creamy Tartar Sauce Ingredients 2 tablespoons finely chopped shallot (from 1 medium shallot) 2 teaspoons Dijon mustard 1 pound skinless salmon fillets, cut into ½-inch pieces, divided ¼ cup chopped capers, divided, plus 1 tsp. reserved brine (from 1 [2-oz.] jar) 2 tablespoons finely chopped fresh dill, divided 2 tablespoons finely chopped fresh tarragon, divided 2 teaspoons grated lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided ¼ cup plain dry breadcrumbs  1 teaspoon kosher salt, divided ½ teaspoon black pepper, divided ½ cup mayonnaise 2 tablespoons olive oil 4 brioche hamburger buns, toasted Toppings: shredded iceberg lettuce, beefsteak tomato slices Directions Place shallot, mustard, one-fourth (4 ounces) of the salmon, 1 tablespoon of the capers, 1 tablespoon of the dill, 1 tablespo...

  Japanese vegetarian hotpot 4 x 18g sachets instant miso and wakame soup mix (we used Hikari brand) 2 tbsp soy sauce 1 large carrot, cut into matchsticks 100g green beans, trimmed, halved 100g shiitake mushrooms, quartered 2cm piece fresh ginger, peeled, cut into thin matchsticks 1/2 x 227g can sliced bamboo shoots, drained, rinsed 1 bunch English spinach, chopped 3 eggs, lightly beaten 1 cup beansprouts, trimmed Step 1 Combine soup mix, soy sauce and 3 cups cold water in a saucepan over medium-high heat. Add carrot, beans, mushroom and ginger. Bring to the boil. Reduce heat to low. Simmer for 5 to 7 minutes or until vegetables are tender. Step 2 Add bamboo shoots and spinach. Cook for 1 minute or until spinach has just wilted. Pour egg over mixture. Cook for 2 minutes or until egg has just set. Top with beansprouts. Serve with rice.

  Stromboli Ingredients FOR THE CRUST: 1 1/4 oz. package active dry yeast (about 2 1/4 tsp.) 1 1/3 c. warm water (100 to 110º) 4 c. all-purpose flour 3 tbsp. extra-virgin olive oil, plus more for the bowls 2 1/2 tsp. kosher salt 1 tsp. Italian seasoning FOR THE STROMBOLI: 1 lb. thinly sliced mozzarella cheese 1/3 lb. very thinly sliced pepperoni 1/3 lb. very thinly sliced salami 1/3 lb. very thinly sliced capicola or ham 1 egg 1/2 tsp. garlic salt 1 tbsp. grated parmesan cheese Chopped parsley Marinara sauce, for serving Directions 1For the crust: Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil, salt, and Italian seasoning, and mix with a spatula or wooden spoon until a s...

    Irish Nachos Ingredients FOR THE NACHOS: 3 lb. Yukon gold potatoes 4 tbsp. olive oil 1 tsp. ground black pepper 1 tsp. garlic powder Nonstick cooking spray 2 tsp. kosher salt 8 slices cooked bacon, crumbled 2 c. shredded cheddar-jack cheese Quick pickled onions (optional), sliced green onion, sour cream, and salsa, for serving FOR THE QUICK-PICKLED ONIONS (OPTIONAL): 1 small red onion, halved and thinly sliced 1/2 c. white vinegar 1 tsp. sugar 1/2 tsp.  kosher salt Directions 1Preheat the oven to 425°F.  2Wash the potatoes and pat dry thoroughly. Slice the potatoes into 1/4-inch-thick rounds. In a large bowl, stir together the potatoes, oil, pepper, and garlic powder until well combined. 3Spray 2 rimmed baking sheets with nonstick cooking spray. Divide the potatoes equally between the pans and arrange them in an even laye...

    Slow-Cooker Burnt Honey Barbecue Chicken Ingredients 1 tablespoon sweet Hungarian paprika 2 1/2 teaspoons kosher salt, divided 1/2 teaspoon dry mustard 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 8 (4-ounce) boneless, skinless chicken thighs 2 tablespoons olive oil, divided 1 tablespoon unsalted butter 1 cup finely chopped yellow onion (from 1 onion) 1 tablespoon finely chopped garlic (from 3 garlic cloves) 1 cup apple cider 1/4 cup tomato paste 1 tablespoon Worcestershire sauce 1 tablespoon dark chili powder 1 tablespoon Dijon mustard 1 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/2 cup honey 1 tablespoon fresh lemon juice 1 tablespoon apple cider vinegar Directions Stir together paprika, 1 1/2 teaspoons salt, dry mustard, thyme, and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of chicken thighs. Heat a large cast-iron skillet over medium-high. Add 1 tablespoon oil; swirl to c...

  Grilled Steak Wraps with Peanut Sauce Ingredients PEANUT SAUCE 1/2 c.  creamy peanut butter 1/2 c.  canned coconut milk 1/4 c.  fresh lime juice 1 tsp.  fish sauce 1/2 tsp.  chili oil 2  garlic cloves, grated 1  1-inch piece fresh ginger, grated SALAD 1/4 c.  fresh lime juice 1 tbsp.  olive oil 1 tsp.  sugar 1 tsp.  fish sauce 1 tsp.  chili oil (optional) 4  radishes, cut into thin sticks 1 c.  shredded carrots 2  romaine lettuce hearts, shredded  2  scallions, thinly sliced 1/2 c.  fresh cilantro WRAPS 2  skirt steaks (about 2 1/4 pounds total), each cut crosswise into 3 pieces Kosher salt and black pepper, to taste 12  8-inch whole-wheat tortillas Directions SAVE RECIPE FO...

  Turkish Doner Kebab Ingredients 1 teaspoon all-purpose flour 1 teaspoon dried oregano ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried Italian herb seasoning ¼ teaspoon ground black pepper ¼ teaspoon cayenne pepper 1 ¼ pounds ground lamb Directions Preheat the oven to 350 degrees F (175 degrees C). Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and knead until thoroughly mixed together, about 3 minutes. Shape seasoned lamb mixture and place into a loaf pan; set on top of a baking sheet. Bake in the preheated oven, turning halfway to ensure even browning, for about 1 hour and 20 minutes. Wrap loaf in aluminum foil and let rest for about 10 minutes. Slice as thinly as possible to make doner kebab pieces.  

  Chicken Burgers Ingredients Burgers 1 bunch scallions, roughly chopped ½ cup roughly chopped fresh flat-leaf parsley ¼ cup roughly chopped fresh basil 1 teaspoon packed finely grated lemon zest ¼ teaspoon crushed red pepper 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 2 large eggs 1 ½ teaspoon kosher salt, plus more to taste ¼ cup all-purpose flour (or gluten-free all-purpose flour) 2 tablespoons mayonnaise Vegetable oil, for frying Additional Ingredients ½ cup mayonnaise ¼ cup finely chopped fresh basil 2 teaspoons honey 2 teaspoons sriracha 6 brioche buns, toasted Bibb lettuce leaves, thinly sliced English cucumber, and thinly sliced red onion, for topping Directions Make the burgers: Combine scallions, parsley, basil, lemon zest, and red pepper in a food processor; pulse until ...

  Mandarin Pancakes Ingredients 2 cups (about 8 1/2 ounces) all-purpose flour, plus more for work surface 3/4 cup boiling water (See Note) 3 teaspoons sesame oil Directions Place flour in a medium bowl. Pour boiling water over flour, and stir using a chopstick until combined. (Mixture will still be quite crumbly and shaggy.) Transfer flour mixture to a very lightly floured work surface; press together, and knead until smooth, 6 to 8 minutes (very lightly flour hands and work surface, as needed, if mixture is too sticky). Cover dough with a damp cloth, and let rest at least 30 minutes or up to 6 hours. Roll dough into a 12-inch log; cut into 12 equal pieces. Cover with a damp cloth. Flatten each piece into a disk using the heel of your hand. Roll each disk into a 4-inch-wide x 1/8-inch-thick round. Brush top of each disk with sesame oil; place 1 disk on top of a second disk, oiled sides facing up. Pat and roll stacked dough into ...