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...

  Vegan cacciatore Ingredients (12) 2 tbsp extra virgin olive oil 3 zucchini, cut into batons 1 brown onion, sliced 1 red capsicum, deseeded, sliced 3 garlic cloves, sliced 80ml (1/3 cup) vegan red wine (see notes) 400g can finely chopped tomato 250ml (1 cup) vegan chicken-style or vegetable stock 2 fresh bay leaves 85g (1/2 cup) mixed pitted olives 1 cup fresh basil leaves Cooked penne, to serve Method Step 1 Preheat oven to 200C/180C fan forced. Heat the oil in a large ovenproof frying pan over high heat. Add the zucchini. Cook, turning, for 3 minutes or until golden. Transfer to a plate. Step 2 Add the onion, capsicum and garlic to the frying pan. Reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or until soft. Add the wine. Cook for 2 minutes or until reduced. Stir in the tomato, stock and bay leaves. Return the zucchini to the pan. Step 3 Transfer the frying pan, uncovered, to the oven and bake for 30 minut...

  Soboro Donburi (Gingery Ground Beef with Peas over Rice) Ingredients 1 pound 90% lean ground beef 1/3 cup sake 1/4 cup soy sauce 1/4 cup dashi or water 1 1/2 tablespoon granulated sugar 1/2 cup frozen English peas, thawed 1 tablespoon grated peeled fresh ginger 5 cups hot cooked rice 2 tablespoon beni shoga (Japanese pickled ginger) or 1 large tomato, sliced Directions Stir together ground beef, sake, soy sauce, dashi, and sugar in a small Dutch oven or medium-size, heavy saucepan. Cook over medium-high, stirring often to break up large lumps of beef, 5 minutes. Stir in peas and ginger; cook, stirring occasionally, until liquid is mostly evaporated and beef is no longer pink but is still moist, about 4 minutes. Remove from heat. Divide rice evenly among 4 large bowls. Spoon 1/2 cup beef mixture over each. Garnish with pickled ginger.  

  Broiled Lamb Chops Ingredients 3/4 cup dry red wine 1/3 cup orange juice 4 garlic cloves, chopped 4 shallots, chopped 2 tablespoons rosemary, minced 1 1/2 tablespoons oregano, minced 3 tablespoons olive oil 18 (2-to-3-ounce) lamb rib chops (or 12 loin chops) 1 teaspoon salt 1 teaspoon pepper 6 teaspoons honey Directions Whisk together dry red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil in a small bowl. Pour mixture into a large heavy-duty zip-top plastic bag, reserving 1/4 cup; add lamb chops. Seal bag, and chill 2 hours. Remove chops from marinade, discarding marinade. Sprinkle with salt and pepper. Place chops on a lightly greased rack in a broiler pan. Stir together reserved 1/4 cup wine mixture and honey. Broil chops 3 inches from heat (with electric oven door partially open) 5 minutes on each side or to desired degree of ...

  Vegan butter bean cannelloni Ingredients (16) 1 tbsp extra virgin olive oil 1 leek, white part only thinly sliced 200g button mushrooms, halved, sliced 3 garlic cloves, crushed 1 tbsp fresh thyme leaves 400g can butter beans, drained, rinsed 60g baby spinach, plus extra to serve 1/2 tsp finely grated lemon rind 1 1/2 cups grated dairy-free pizza shred cheese 1 cup tomato passata 12 Barilla dried cannelloni tubes (see notes) 200g tomato medley, sliced Cashew cream 1 1/2 cups raw cashews 1/3 cup nutritional yeast (see notes) 2/3 cup unsweetened almond milk 1/3 cup Massel vegetable liquid stock Method Step 1 Make Cashew Cream: Cover cashews with boiling water. Stand 1 hour. Drain. Process cashews, yeast and milk in a food processor until smooth. Season. Reserve 1/2 cup mixture. Add stock to processor. Process to combine. Step 2 Heat oil in a frying pan over medium-high heat. Cook leek, stirring, for 5 minutes or until soft. Add...

  Herb-Crusted Roasted Leg Of Lamb Ingredients 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and patted dry 1 Tbsp. finely chopped fresh rosemary 1 Tbsp. chopped fresh thyme 1 1/4 cups olive oil, divided 1 Tbsp. plus 1/2 tsp. grated garlic (from 4 cloves), divided 1 tsp. black pepper 6 tsp. kosher salt, divided 2 cups loosely packed fresh flat-leaf parsley leaves 1 cup loosely packed fresh mint leaves 2 Tbsp. red wine vinegar Directions Prepare a baking sheet: Set a wire rack inside a rimmed baking sheet lined with aluminum foil. Season lamb: Score the fatty top of the lamb 5 times (1/4 inch deep and 4 inches long). Stir together rosemary, thyme, 1/4 cup of the oil, and 1 tablespoon of the garlic. Rub mixture all over lamb. Season with pepper and 5 teaspoons of the salt. Place on wire rack on baking sheet. Let stand at room temperature 1 hour. Roast lamb: ...

  Chile Colorado Ingredients 9 New Mexico dry chiles - washed, with stems and seeds removed 3 cups water 5 pounds boneless beef chuck roast, trimmed of fat ½ cup all-purpose flour 1 tablespoon kosher salt 1 tablespoon black pepper 3 tablespoons olive oil 1 large yellow onion, chopped 2 cups beef stock, or as needed Directions Gather all ingredients. Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside. Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set ...

  Beef and Vegetable Pot Pie with Cheddar Biscuits Ingredients 2 sticks unsalted butter, chilled and cubed 1/4 cup canola oil 1 large Spanish onion, coarsely chopped 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces 1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces Salt and freshly ground black pepper 3 pounds ground beef 1 tablespoon chopped thyme 1 tablespoon chopped rosemary 4 1/4 cups self-rising flour 5 1/3 cups milk 2 cups chicken stock or low-sodium broth 1 (10-ounce) package frozen peas 6 ounces sharp cheddar cheese, shredded (1 1/2 cups) Directions Preheat the oven to 450°F and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips. In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add t...

  Brandade de Morue au Gratin (Whipped Salt Cod Gratin) Ingredients 1 pound skinless salt cod fillet 1 pound large red-skinned potatoes 1 1/2 cups whole milk 8 large garlic cloves, peeled 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice 1/8 teaspoon cayenne pepper 3/4 cup extra-virgin olive oil, plus more for the baking dish Freshly ground black pepper 2 tablespoons freshly grated Parmigiano-Reggiano cheese 2 baguettes, cut into rounds and toasted, for serving Directions Put the salt cod in a bowl and cover with 1 inch of cold water. Refrigerate for 24 hours, changing the water 4 times. Put the potatoes in a large saucepan, cover with water and boil over moderately high heat until tender, about 30 minutes. Drain and let the potatoes cool to warm. Meanwhile, drain the cod and transfer to a saucepan. Add 2 quarts of water; bring just to a boil. Drain the cod and rinse out the pan. Return the cod to the pan, add 4 cups of water and br...

  Keto carbonara with zoodles Ingredients 240 ml heavy whipping cream 300 g bacon or pancetta, diced salt and pepper 800 g zucchini, zoodles 4 egg yolks 240 ml (80 g) shredded Parmesan cheese, save some for serving Instructions Zoodles Use a spiralizer to create zucchini noodles (zoodles). If you don’t have a spiralizer, a potato peeler can be used instead to create slightly wider zoodles. Bacon Fry the bacon in a large frying pan until crispy. When done, set aside the whole pan and allow it to cool. Sauce Pour heavy cream into a different saucepan over medium-high heat and bring to a boil. Add a pinch of salt. Reduce the heat and gently boil until the cream has reduced by approximately one quarter. Remove the saucepan from the heat and allow the cream to cool, stir occasionally to prevent skin from forming. In a separate bowl (while the cream is reducing), combine the egg yolks, cooked diced bacon, including the fat, ...

  Vegan bolognaise Ingredients (19) 2 tbsp olive oil 1 brown onion, finely chopped 1 carrot, peeled, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 200g Swiss brown  mushrooms , chopped 1 medium eggplant, cut into 1cm pieces 2 tbsp Mutti Double Concentrate Tomato Paste 400g can diced tomatoes 250ml (1 cup) Massel vegetable liquid stock 2 tsp dried Italian herbs 3 tsp balsamic vinegar 2 tsp maple syrup 400g can brown lentils, drained, rinsed Cooked spaghetti, to serve Finely shredded vegan cheese, to serve (optional) Chilli gremolata 1/4 cup finely chopped fresh continental parsley 1 lemon, finely grated rind Small pinch of driedMethod Step 1 Heat the oil in a large deep frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring often, for 10 minutes or until soft and lightly coloured. Add the garlic and stir for 1 minute or until aromatic. Add the mushroom and eggplant and cook...

  Cajun Shrimp Stir-Fry Ingredients 1 lb. large peeled, deveined raw shrimp 1 Tbsp. Cajun seasoning (such as Emeril’s) 3 Tbsp. canola oil, divided 6 oz. fresh snow peas, trimmed (about 1 cup) 2 Tbsp. finely chopped garlic (about 6 cloves) 1 Tbsp. finely chopped fresh ginger 3 medium scallions, thinly sliced (white, light green, and dark green parts separated), divided 3 Tbsp. rice vinegar 1/4 cup unsalted butter, cut into 4 even pieces 1 1/2 Tbsp. fish sauce 2 tsp. fresh lime juice (from 1 lime) 2 tsp. hot sauce (such as Tabasco) 1/4 cup roasted, salted peanuts, chopped 2 Tbsp. fresh cilantro leaves Cooked white rice, for serving Directions Place shrimp in a large bowl. Add Cajun seasoning and 1 tablespoon of the oil; toss to coat. Heat 1 tablespoon of the oil in a large skillet ...

  Bourbon-Glazed Salmon Ingredients 2 Tbsp. olive oil 4 (6-oz.) skinless salmon fillets 1/2 tsp. black pepper 1/4 tsp. kosher salt 1 medium orange 1/2 cup bourbon 2 Tbsp. honey 1 Tbsp. light brown sugar 1 Tbsp. soy sauce 2 Tbsp. unsalted butter 1 Tbsp. thinly sliced chives Flaky sea salt Directions Brown salmon fillets: Heat oil in a large nonstick skillet over medium-high until shimmering. Season salmon fillets evenly with pepper and kosher salt, and place in skillet. Cook until golden brown on both sides and almost cooked through (an instant-read thermometer inserted into thickest portion of salmon should register 130°F), about 7 minutes total. Remove skillet from heat; transfer salmon to a plate. Let skillet cool slightly, about 2 minutes. Zest and slice orange: While salmon cooks, zest orange to yield 1 teaspoon grated zest; set ...

  Roasted Lamb With Fresh-Herb Sauce Ingredients 1 (7- to 8-lb.) bone-in leg of lamb, trimmed and tied 1 large shallot, roughly chopped (about 1/2 cup) 1 tsp. Dijon mustard 1/4 tsp. crushed red pepper 1 Tbsp. grated lemon zest 5 Tbsp. fresh lemon juice (from 2 lemons), divided 8 garlic cloves, divided 1 3/4 tsp. kosher salt, divided 1 3/4 tsp. black pepper, divided 1 3/4 cups olive oil, divided 1 cup chopped fresh parsley, plus more for garnish 1 cup chopped fresh mint, plus more for garnish Lemon slices, to serve Directions Preheat oven to 450°F with rack 8 inches from heat source. Place a wire rack in a large roasting pan; top with lamb, and pat dry. Let stand at room temperature for 45 minutes. Meanwhile, pulse shallot, mustard, red pepper, lemon zest, 3 tablespoons of the lemon juice, 4 of the garlic cloves, and 1 teaspoon e...

  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...

  Chicken Bacon Ranch Casserole Ingredients 8 ounces rotini pasta 1/2 of a standard 1 pound box ½ pound bacon cooked and crumbled, reserve 2 Tablespoons bacon grease 2 cloves garlic minced 8 ounces cream cheese cut into cubes 1 packet dry ranch seasoning mix salt and pepper to taste 2 cups whole milk 2 ½ cups shredded mozzarella cheese 2 cups rotisserie chicken chopped or shredded fresh chopped parsley for garnish Before You Begin I love using white meat rotisserie chicken in this recipe, but you can use a combination of white and dark meat. You can alternately use cooked boneless, skinless chicken breasts. Although pre-bagged shredded cheeses from the grocery store are easier, I always suggest grating your cheese straight from the block. Prebagged shredded cheeses contain anti-caking agents which prevent them from melting as well while also caus...

  Hatteras-Style Clam Chowder  Ingredients 4 lb. littleneck clams (about 40), scrubbed 2 cups tap water 4 thick-cut bacon slices, chopped (about 1 1/2 cups) or 1 cup chopped salt pork 1 medium-size (7 oz.) yellow onion, chopped (1 1/2 cups) 2 medium (3 oz. each) carrots, peeled and chopped (about 1 cup) 2 medium-size (3 oz. total) celery stalks, chopped (1/2 cup) 2 garlic cloves, thinly sliced (about 1 Tbsp.) 1 cup dry white wine 3/4 tsp. kosher salt 1/2 tsp. black pepper 12 oz. unpeeled red potatoes, scrubbed and coarsely chopped (about 3 cups) 3 (8-oz.) bottles clam juice (such as Bar Harbor) 4 (4-in.) thyme sprigs 2 fresh bay leaves 2 Tbsp. chopped fresh flat-leaf parsley Directions Steam clams: Place clams and tap water in a large, high-sided skillet, and bring to a boil ov...

  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...

  Arayes Ingredients 1/2 medium (8-ounce) yellow onion, chopped (about 2/3 cup) 3 medium garlic cloves, chopped 1 cup (about 3/4 ounces) loosely packed parsley leaves 1 pound ground lamb or beef, lean, or a 1/2 pound each of combined 1 tablespoon tomato paste 1 teaspoon smoked paprika 1 to 2 teaspoons red chile paste, such as sambal oelek 1 teaspoon black pepper 1/2 teaspoon allspice or seven-spice 1 1/2 teaspoons, plus 5/8 teaspoon kosher salt, divided 5 (6-inch) pita bread rounds, halved crosswise 2 tablespoons olive oil Greek-style yogurt, for serving (optional) Toum, for serving (optional) Directions Preheat oven to 400° F. Place a broiler-safe wire rack in a baking sheet and set aside. Place onion, garlic, and parsley in the bowl of a food processor and pulse until finely chopped into  a rou...

  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...