Steak frites is already close to perfect, so the move is not to overcomplicate it. It is to make every part hit harder: a crackly peppercorn crust, butter-basted hanger steak, fries that actually stay crisp, and a bright chimichurri to cut through all that richness.

Full Recipe Video down below!

Serves about 4

Ingredients

For the steak + peppercorn crust

• 2 hanger steaks, 10–12 oz each

• 2 tsp kosher salt

• ⅓ cup cornstarch

• 3 tbsp cup coarsely crushed black peppercorns

For the butter baste

• 2 Tbsp high-smoke-point oil

• 6 Tbsp unsalted butter

• 1 small shallot, halved

• 1 small head garlic, halved crosswise

• 2 rosemary sprigs

For the chimichurri

• 2 garlic cloves

• 1 small shallot

• ½ jalapeño

• 1½ cups packed parsley leaves

• ¾ cup olive oil

• ¼ cup red wine vinegar

• 1 tsp kosher salt

• ½ tsp red chile flakes

For the fries + finish

• 2 large russet potatoes, about 1½ lb

• 2 Tbsp kosher salt, for the water

• About 2 qt frying oil

• 1 tsp fine salt, plus more to taste

• 2 garlic cloves, finely chopped

• ¼ cup chopped parsley

• ½ cup finely grated Parmesan

Instructions

1. Shape the steaks. (Optional) Wrap the steaks tightly in plastic, twist the ends into even cylinders, and refrigerate overnight. This will give your steak a tighter more structurally sound shape for better cooking and presentation.

2. Prep the fries. Cut the skin-on russets into rustic fries. Add them to salted, relatively cool water and bring it gently to a boil. Cook for 7-8 minutes, or until just pliable but still holding their shape. Towel-dry, freeze for 30–45 minutes untill very dry and firm.

3. Make the chimichurri. Pound the garlic, shallot, jalapeño, and salt together. Add the parsley, olive oil, red wine vinegar, and chile flakes. Taste, adjust the acid and salt, and cover until serving.

4. Build the crust on the Steaks. Season the steaks on all sides. Mix the cornstarch and crushed peppercorns, then press the broad presentation side of each steak firmly into the mixture.

5. Sear the steaks. Place the steaks in a cold pan and raise the heat until the peppercorns smell fragrant and begin to crackle. Once fragrant, turn heat up to medium high, add the oil and sear until the meat releases naturally. Flip and continue to sear on all sides.

6. Baste and rest. During the final 2–3 minutes, lower the heat and add the butter, shallot, garlic, and rosemary. Once butter is bubbling, tilt the pan, and baste repeatedly until the steaks hit an internal temp of 125 F. Rest the steaks for at least 10 minutes.

7. Finish the fries. Fry your chilled potatoes- starting with the oil at 375–380°F (the cold fries will cause your cooking oil to drop in temperature rapidly, adjust the heat till you have a working fry temp of around 350°F) Fry for 5-10 minutes, until golden and crisp. Season immediately.

8. Finish and serve. Toss the hot fries with the garlic, parsley, and Parmesan. Slice the rested steak on a slight bias, keeping the peppercorn crust intact, and serve with the chimichurri.

And there you have it: crisp fries, juicy steak, and a sauce loud enough to keep the whole plate honest. If you make it, drop a comment and tag me on Instagram at @connor_caine. I want to see how you do!

Full Video Recipe Here!

🦞🍩 Lobster Donuts with Roasted Corn Avocado Salsa + Lobster Head Aioli

A savory fried empanada-style donut topped with clarified-butter lobster, chunky roasted corn salsa, and a spicy lobster head aioli.

Ingredients

For the empanada-style donut dough

• 2 cups all-purpose flour

• 1 tsp kosher salt

• 1 tsp baking powder

• 6 tbsp cold butter, cubed

• 1 egg

• ¼ to ½ cup cold water, added gradually until dough comes together

For the lobster

• Live lobster, about 1 to 1.5 lb each

• Kosher salt, for boiling water

• Clarified butter, for brushing

• Salt, to taste

Lobster boiling guide

• 1 lb lobster: about 7 to 8 minutes

• 1.25 to 1.5 lb lobster: about 9 to 10 minutes

• 2 lb lobster: about 11 to 12 minutes

For this version, a 1.3 lb lobster was cooked for about 9 minutes.

For the roasted corn avocado salsa

• Fresh corn, cut off the cob

• Butter

• Salt

• Avocado, diced

• Serrano chili, finely diced

• Red onion, finely diced

• Lime juice

• Lime zest

• Black pepper

• Salt, to taste

For the lobster head aioli

• Lobster head/tomalley reserved from the cooked lobster

• 1 cup mayo

• Hot sauce, to taste

• Lime juice

• Salt

• Black pepper

For frying and finishing

• Neutral oil, for frying

• Paprika

• Kosher salt

• Sliced chili

• Micro cilantro or cilantro

• Extra lime, optional

Process

1. Make the dough

Add flour, salt, baking powder, and cold butter to a food processor. Pulse until the butter breaks down into small pieces and the mixture looks sandy.

Add the egg and pulse again. Slowly add cold water, a little at a time, until the dough just comes together. Don’t overwork it.

Cover the dough in plastic wrap and let rest.

2. Boil the lobster

Bring a large pot of heavily salted water to a boil. Add the lobster and cook based on weight. For a 1.3 lb lobster, cook for about 9 minutes.

Immediately transfer the lobster to an ice bath to stop the cooking.

Once chilled, remove the meat from the tail, claws, and knuckles. Keep the pieces as intact as possible. Don’t mince the lobster. You want big, organic, beautiful chunks where you can still see the claw and tail meat.

Reserve the lobster head/tomalley for the aioli.

Brush the lobster meat with clarified butter and season lightly with salt.

3. Make the roasted corn avocado salsa

Cut the corn off the cob. Char or sauté the corn in a high smoke point oil until a roasted color is achieved . add little butter with salt and fold in.

Let the corn cool.

Mix with diced avocado, serrano chili, red onion, lime juice, lime zest, salt, and pepper. Taste and adjust until it’s bright, salty, spicy, and fresh.

4. Make the lobster head aioli

Mix the reserved lobster head/tomalley with mayo, hot sauce, lime juice, salt, and pepper.

Taste and adjust. It should be creamy, briny, spicy, and bright from the lime.

5. Fry the donuts

Gently roll the dough to 1/8 to 1/4 inch thick for easier shaping/cutting. Use 3-4 inch ring mold to cur perfect circles. Or eye ball it! It doens’t have to be perfect. Before frying, make sure the dough is at room temperature so it can puff, bubble, and fry properly.

Heat neutral oil to 350°F. Fry the donuts until golden, puffed, crisp, and bubbled.

As soon as they come out of the oil, dust them with paprika and salt. This helps lift the fried flavor and gives the dough a seasoned, spiced finish.

6. Assemble

Start with the hot savory donut.

Add a layer of lobster head aioli.

Place the clarified-butter lobster chunks on top, keeping the pieces big and visual.

Spoon over the roasted corn avocado salsa.

Finish with sliced chili, micro cilantro, and a little salt on top.

Serve immediately.

Let me know if you have any questions!

Try this one its incredibly fun and a massive show stopper!!

Love,
Connor

Ain’t Your Grandma’s Lasagna

Components Overview:

• Bolognese Sauce

• Fresh Pasta Sheets

• Béchamel Sauce

• Cheeses (Mozzarella and Parmesan)

Bolognese Sauce

• Ingredients:

  • 1 medium onion, diced

  • 2 large carrots, diced

  • 2 large celery stalks, diced

  • About 2.5 pounds total of ground meat (a mix of beef and pork, or your choice)

  • 2 Cups White wine for deglazing

  • 1 large can (28 ounces) of crushed tomatoes

  • 1 bay leaf

  • Fresh basil to finish

  • Salt and pepper to taste

Method:

1. Sauté the onion, carrots, and celery until softened.

2. Add the 2.5 pounds of mixed ground meat, browning it well and seasoning along the way. (If your meat is super fatty, you can remove some of the fat after you brown the meat for a lighter sauce)

3. Deglaze with white wine and let the alcohol cook off until liquid is reduced by 3/4.

4. Add a 28-ounce can of crushed tomatoes and a bay leaf, then simmer for about two hours. Finish with fresh basil.

Fresh Pasta

• Ingredients:

  • 200 grams of flour

  • 6 egg yolks

  • A pinch of salt

Method:

1. Combine flour and salt, then mix in the egg yolks to form a dough.

2. Knead until smooth. (The dough should spring back when a finger is pressed into it- if not keep kneading.)

3. Let the dough rest for 15 minutes for easier rolling. (You can make the béchamel during this window)

4. Roll out into thin sheets (about 1/8 inch thick), and cut to size.

5. Blanch the pasta sheets briefly and separate with a little olive oil so they don’t stick.

Béchamel Sauce

• Ingredients:

  • 2/3 cup butter

  • 2/3 cup flour

  • 6 cups whole milk

  • Freshly grated nutmeg, salt, and pepper to taste

Method:

1. Make a roux by melting 2/3 cup of butter and whisking in 2/3 cup of flour.

2. Gradually add 6 cups of whole milk, whisking until the sauce thickens. Season with nutmeg, salt, and pepper.

Assembly and Baking

• Cheeses:

  • Low-moisture mozzarella, freshly grated

  • Parmesan cheese, freshly grated

Method:

1. In a 10x16-inch (or similar) casserole dish, spread a thin layer of béchamel on the bottom.

2. Layer pasta sheets, then bolognese, then béchamel, followed by mozzarella and parmesan.

3. Repeat the layering three times, ending with cheese on top.

4. Bake at 375°F until golden and bubbling, about 45 minutes.

5. Let cool for about an hour before slicing and serving with extra parmesan.

California-Style Fried Chicken Sliders

The foundational principles for this sando are: The crispier the chicken the better, and the messier the sandwich the more it slaps!

Ingredients:

For the Spicy Garlic Aioli:

    •    1 cup mayonnaise

    •    1/2 cup hot sauce (like Zab’s or another vinegar-based hot sauce)

    •    Zest of 1 lemon

    •    Juice of 1/2 lemon

    •    Salt and pepper to taste

    •    1 large clove of garlic, grated

For the Coleslaw:

    •    1/2 head red cabbage, thinly sliced (Use a mandolin if you have one!)

    •    1/2 head green cabbage, thinly sliced (Use a mandolin if you have one!)

    •    2 bell peppers, thinly sliced

    •    1/4 cup salt (for sweating the cabbage)

    •    Zest of 1 lemon

    •    Juice of 1 lemon

    •    1/4 cup apple cider vinegar

    •    Salt and pepper to taste

For the Pickles and Assembly:

    •    Classic butter dill pickles, sliced

    •    Brioche buns, buttered and toasted

For the Fried Chicken:

    •    Chicken thighs (as many as you need)

    •    About 3 cups buttermilk

    •    2 tablespoons salt (for the marinade)

    •    2 eggs

    •    About 1 1/2 cups flour

    •    1 tablespoon paprika

    •    1 tablespoon garlic powder

    •    2 tablespoons salt (for the dredge)

    •    Fresh cracked pepper to taste

    •    1 tablespoon onion powder

    •    1 teaspoon cayenne pepper

Instructions:

1. Marinate the Chicken:

Submerge the chicken thighs in buttermilk mixed with salt and let them marinate for a couple hours, or preferably, overnight in the fridge. 

2.    Make the Aioli:

In a bowl, mix together the mayonnaise, hot sauce, lemon zest, lemon juice, grated garlic, and salt and pepper. Adjust seasoning to taste and set aside.

3.    Prepare the Coleslaw:

Toss the red and green cabbage and bell peppers with the 1/4 cup of salt in a strainer. Let it sit for about 30 minutes to sweat out the moisture. Rinse thoroughly, squeeze out excess liquid, and then toss with lemon zest, lemon juice, apple cider vinegar, and salt and pepper. Set aside.

 4.    Set Up the Dredge:

In one dish, combine the flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. In another dish, beat the eggs and add a couple tablespoons of the buttermilk marinade.

 5.    Fry the Chicken:

Dredge each marinated chicken thigh in the flour mixture, then into the egg mixture, and back into the flour for a double dredge. Fry first at 300°F until a light golden crust has formed (5-7 minutes), let them rest. Right before serving, finish frying at 350°F until rich brown and crispy (2-3 minutes). Season immediately after frying.

  6.    Assemble the Sliders:

Butter and toast the brioche buns. Spread the spicy aioli on both sides. Place a piece of fried chicken on the bottom bun, add more aioli if you like, top with pickles, and then a heap of the lemony coleslaw. Cap it with the top bun and enjoy!

⸻

And there you have it—a California-style fried chicken slider that’s fit for a king or anyone who just loves a great sandwich. Hope you have fun making it! Let me know if you have any questions and send me pics!!

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Ingredients:

• For the Gnocchi:

  • 2 medium russet potatoes (baked)

  • 2 egg yolks

  • 3/4 cup of all-purpose flour (More if needed

    )

  • A pinch of salt

• For the Mushroom Sauce:

  • 2 cups of mixed mushrooms (like button and shiitake), sliced

  • 3 large cloves of garlic, minced

  • High smoke point oil (like canola or grapeseed)

  • 1/2 cup white wine (for deglazing)

  • 1/2 cup heavy cream

  • 1/4 cup pasta cooking water (reserved)

  • Fresh parsley and thyme, to taste

  • Salt and pepper, to taste

  • Freshly grated Parmesan cheese, for serving

Instructions:

1. Bake the Potatoes:

   • Preheat your oven to 400°F (200°C). Poke the potatoes all over with a fork and place them on a baking sheet. Roast until they’re completely tender, about 45-60 minutes. Let them cool just enough to handle.

2. Make the Gnocchi Dough:

   • Once the potatoes are cool enough, scoop out the flesh and pass it through a potato ricer or mash it until smooth. Let it cool slightly.

   • On a clean surface, form a mound with the potato, make a well in the center, and add the two egg yolks and a pinch of salt. Gradually mix in the flour until a soft dough forms, being careful not to overwork it.

3. Shape and Cook the Gnocchi:

   • Divide the dough into portions, roll each into a rope, and cut into bite-sized pieces. Optionally, roll each piece over the back of a fork to create ridges.

   • Boil a pot of salted water and cook the gnocchi in batches. Once they float, they’re done. Remove with a slotted spoon and set aside, reserving a little of the cooking water.

4. Prepare the Mushroom Sauce:

   • In a large skillet, heat your high smoke point oil over high heat. Add the sliced mushrooms and sauté until they develop a nice color. Season with a bit of salt and pepper at this stage to bring out their flavor.

   • Add the minced garlic and cook until fragrant.

   • Deglaze the pan with the white wine, let it simmer, then add the heavy cream and a splash of the reserved pasta water. Cook until the sauce thickens slightly.

5. Combine and Serve:

   • Add the cooked gnocchi to the sauce and toss gently to coat. Stir in the fresh parsley and thyme.

   • Taste and adjust seasoning if needed. Serve hot, topped with freshly grated Parmesan cheese.

Ingredients & Instructions

Ingredients:

• 1 rack of lamb

• Salt and pepper

• 3 tablespoons pomegranate molasses

• 3/4 cup crushed salted pistachios

Herb Salad:

• 1 bulb fennel, shaved

• 1 Granny Smith apple, shaved

• 1 Cup fresh Italian parsley, mint, and cilantro

• Drizzle of lemon juice and olive oil

• Salt and Pepper to taste

Honey-Lemon Yogurt Sauce:

• 1 cup full-fat plain Greek yogurt

• 1 tablespoon honey

• Juice of 1/2 lemon (More to taste)

• Salt and pepper to taste

Instructions:

1. Pat lamb Dry and season with salt and pepper. Dry-brine overnight if desired.

2. Sear on all sides until browned.

3. Roast at 375°F to 125°F internal temp.

4. Rest for 10 minutes, rub with pomegranate molasses, and coat with pistachios.

The Ultimate 6 Cheese Holiday Mac

Ingredients:

    •    Pasta:

    •    2 boxes (about 1000g total) of pasta such as chiocciole, pipe rigate, shells, or elbows.

    •    Dairy:

    •    6 cups of milk

    •    1.5 cups of heavy cream

    •    Roux:

    •    3/4 cup (1.5 sticks) unsalted butter (for the roux)

    •    3/4 cup all-purpose flour

    •    Seasonings and Extras:

    •    Salt and pepper to taste

    •    1 tablespoon Dijon mustard

    •    1 cup panko breadcrumbs

    •    1/4 cup (half a stick) unsalted butter (for the panko)

    •    Paprika for sprinkling

    •    Cheeses:

    •    1.5 to 2 cups shredded Parmesan (divided)

    •    For the other cheeses: typically an 8-ounce block (about 2 cups shredded) each of Fontina, Havarti, Gouda, Gruyère, and Cheddar.

Method:

    1.    Cook the Pasta:

Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the pasta and cook about 2-3 minutes less than the package instructions for al dente. Drain and rinse the pasta under cold water, then toss it with a little olive oil in a large bowl to prevent sticking.

    2.    Prepare the Cheese Sauce (Mornay):

In a separate saucepan, warm up the milk and cream until just hot (do not boil) and keep it on low heat. In a large pot, melt 3/4 cup of butter over medium heat. Add the flour to make a roux, whisking constantly until it forms a smooth paste and turns a light golden color.

Slowly add the heated milk and cream mixture to the roux, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens. Season with salt, pepper, and Dijon mustard.

Shred all the cheeses except the Parmesan. Mix all the shredded cheeses together and set aside about 1/4 of the cheese mixture for layering later. Gradually add the remaining 3/4 of the shredded cheese mixture into the sauce, stirring until melted and smooth.

    3.    Combine and Layer:

Taste the cheese sauce and adjust seasoning if needed. Add the cooked pasta to the cheese sauce and stir to coat thoroughly.

Grease an 8-quart casserole or baking dish. Pour half of the mac and cheese mixture into the dish, sprinkle with half of the reserved shredded cheese, then add the remaining pasta mixture on top. Finish with the rest of the shredded cheese.

    4.    Add the Crumb Topping and Bake:

In a small pan, melt the 1/4 cup of butter. Combine the melted butter with panko breadcrumbs, a sprinkle of paprika, and about half a cup of shredded Parmesan. Mix until combined and sprinkle evenly over the top of the mac and cheese.

Cover the dish with foil and bake at 350°F for about 30 minutes until bubbling. Remove the foil, increase the oven temperature to 425°F, and bake for another 10-15 minutes until the top is golden brown

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