• 4 bone-in and skin-on chicken leg quarters

• Kosher salt and freshly ground black pepper

• ½ cup refined coconut oil, divided (or olive oil)

• 20 garlic cloves

• 5 thai chiles, stem removed

• 1-inch piece of ginger, sliced

• 1 stalk of lemongrass

• 1 teaspoon black peppercorns

• ⅓ cup coconut vinegar or rice vinegar

Topping:

• ½ cup finely chopped cilantro

• ¼ cup finely chopped parsley

• Juice of 1 lime

• 1-2 tablespoons fish sauce

• Steamed rice, for serving

1. Preheat the oven to 350F. Season chicken all over with salt and pepper. Set aside.

2. In a large stainless steel pan or enamel coated cast iron over medium low heat, add about 2 tablespoons of coconut oil to the pan. Once melted, add in chicken skin side down. Cook, undisturbed, until the chicken is golden brown and the skin releases itself from the bottom of the pot (It may take a gentle scrap with a fish spatula to release.) About 8 to 12 minutes. Flip chicken over and cook until chicken is lightly browned, about 3 minutes.

3. Remove chicken from the pot and set aside. Add in garlic, chiles, ginger, lemongrass and black peppercorns. Cook, stirring occasionally, until garlic and ginger are lightly browned, about 2 minutes.

4. Turn off the heat (To avoid flare up) and add in the vinegar. Turn heat to medium high, and allow liquid to reduce by half, less than a minute. Add the remaining coconut oil and let it melt.

5. Tuck chicken back into the oil skin side up and transfer to the oven. Cook until chicken reaches an internal temperature of around 185F, about 25 to 35 minutes.

6. Remove chicken from the pot and set on a serving platter.

7. Finely chop about 6 garlic cloves, and 3 chiles from the skillet and fold into a small mixing bowl with cilantro, parsley, lime juice and fish sauce. Add about 4 tablespoons of the coconut oil from the skillet to the mixing bowl and mix until combined. Season with salt and black pepper.

8. Serve with rice.

Marinade

• ½ cup rice vinegar

• ½ cup sprite

• Juice from 3 lemons

• ½ cup dark brown sugar

• 2 stalks lemongrass

• 1 2-inch piece of ginger

• 6 garlic cloves, peeled

• 2 teaspoons whole black peppercorns

• 1 whole chicken, spatchcocked and halved (or substitute with chicken thighs)

Basting Butter

• 2 tablespoons annatto powder or annatto oil

• 6 tablespoons unsalted butter or chicken fat

• Zest from 1 lemon

• 1 bay leaf

• Kosher salt and freshly ground black pepper

1. In a blender, combine rice vinegar, sprite, lemon juice, brown sugar, lemongrass, ginger, garlic and black peppercorns. Process until smooth. Pour over the chicken and marinate for at least 4 hours or up to overnight.

2. In a small pan, combine annatto powder, butter, lemon zest and bay leaf. Cook over low heat until butter is melted. Set aside.

3. Preheat a gas grill to medium heat (350-400F), with half of the burners lit. Or bank a chimney full of lit charcoal on one side of a charcoal grill.

4. Remove chicken from the marinade and pat dry with a paper towel. Season chicken all over with salt and pepper.

5. Place chicken over indirect heat with the skin side up. Cook until chicken begins to feel firm and starts to caramelize on the bottom, 15 to 20 minutes. Flip chicken over and cook until the chicken skin begins to caramelize, another 10 to 15 minutes.

6. Flip chicken onto the direct heat side and brush with the annatto basting butter. Cook, flip and brush every 3 to 8 minutes until chicken is caramelized and the internal temperature is 165F, about 20 minutes total. If the chicken is getting too dark but not yet done, flip onto the indirect side to finish cooking.

7. Serve fries and annatto mayo

Annatto Oil

• 2 cups neutral oil

• 4 tablespoons annatto seeds

1. Combine oil and annatto powder in a small pot and cook over low heat for 10 minutes. Turn off the heat and let

Annatto Mayo

• 1 cup annatto oil

• 1 egg

• Juice from ½ lemon

• 1 small garlic clove

• 1 teaspoon dijon mustard

• Kosher salt and freshly ground black pepper

1. Combine all ingredients in a food processor and process until thickened. Season with salt and pepper. Store in the fridge for up to 1 month. Serve with chicken, fries, or in a sandwich.

Serves 2 to 4

Bacon XO Jam

• 4 ounces bacon, minced

• 1 yellow onion, minced

• ¼ cup bourbon

• ¼ cup dark brown sugar

• 2 tablespoons apple cider vinegar

• 2 tablespoons XO sauce

Fried Shallots

• 1 cup neutral oil

• 5 shallots, peeled and thinly sliced on a mandoline

Burgers

• 4 4-ounce burger patties

• 4 brioche buns

• 4 jalapenos, thinly sliced

• 8 slices of white cheddar cheese

• Kosher salt and freshly ground black pepper

1. Make Bacon XO Jam: In a medium pot over medium heat, add in bacon and cook, stirring occasionally, until bacon begins to get crispy and the fat has rendered. About 10 minutes.

2. Add in the onion and cook, stirring occasionally and scraping the bottom to prevent burning, until onions are softened, caramelized and browned. About 12 minutes. Using a spoon, remove excess oil leaving about 1 tablespoon in the pot.

3. Add in the bourbon and scrape the browned bits. Cook until liquid is reduced by half, about 1 minute.

4. Stir in brown sugar, vinegar, and xo sauce. Bring to a simmer, season with salt and set aside with the heat off. Makes about 1 ½ cups, store extra in the fridge for up to 1 month.

5. Make Fried Shallots: In a small skillet, add in oil and sliced shallots. Place over medium heat and cook, stirring frequently, until shallots are blonde colored and the frying bubbles have subsided, about 10 minutes. Season with salt and set aside.

6. Burgers: Preheat a gas grill to medium high heat (450-500F). Season burgers with salt and pepper all over. Place burgers onto the grill over direct heat and cook, untouched, until burgers are about halfway cooked and browned, about 3 minutes. Flip and cook for another 3 minutes until browned. Place 2 pieces of cheese on top to melt.

7. Meanwhile as burgers cook, toast bread over the grill.

8. Place burgers onto the burger bun and top with bacon XO jam, sliced jalapenos, and fried shallots.

9. Enjoy!

Sorry ya’ll I know this is an intense recipe that takes a couple days to deliver. But with preplanning it all comes together beautifully. It may take a couple days but all the prep is relatively inactive prep time. Hope you enjoy!

Bittermelon Giardinera

Makes 2 quarts

• 15 ounces bittermelon (about 2), seeds and pi…

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Rhubarb Rib Sandwich

Makes 1 rack

Rhubarb Pickles

• 3 rhubarb stalks (the more red, the better), sliced

• 1 cup apple cider vinegar

• ¼ cup honey

• 1 teaspoon kosher salt

Rhubarb BBQ Sauce:

• 1 large rhubarb stalk (about 8 ounces), chopped

• 1-inch piece of fresh ginger, peeled and chopped

• ½ serrano, chopped

• ¾ cup dark brown sugar

• ½ cup ketchup

• ¼ cup soy sauce

• 3 tablespoons appl…

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Coconut Marinade::

• ¼ bunch cilantro, chopped

• 3 scallions, trimmed and chopped

• 2-inch piece of fresh ginger, chopped

• 6 garlic cloves

• 4 Thai chiles, stem removed

• 2 tablespoons fish sauce

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 5 ounces unsweetened coconut cream

For serving:

• Radish salad (Sliced radish with sliced shall…

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Rhubarb Mignonette

• 1 stalk rhubarb, finely chopped

• 1 small shallot, finely chopped

• 1 thai chile pepper, finely chopped

• ¼ cup rice vinegar

• Kosher salt and freshly ground black pepper, to taste

Nori Butter

• 4 nori sheets (8-inch by 7-inch)

• 8 tablespoons salted butter

• 3 tablespoons chopped cilantro

• 2 tablespoons sliced chives

• 2 dozen oysters or more, scrubbed clean

• Ste…

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Serves 3 to 4

Cashew Curry Chicken:

• 1 tablespoon olive oil

• 2 pounds (about 5 pieces) bone-in skin-on chicken thighs

• 2 shallots, peeled and halved

• 6 garlic cloves, peeled and smashed

• 3 finger chiles, stem removed and chopped

• 1 1-inch piece of ginger, peeled and sliced

• 1 1-inch piece of galangal, peeled and sliced

• 1 stalk lemongrass, white tender part only, chopped

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Recipe:

Makes 1 Galette, serves 4 to 6

Galette Dough:

• 1 cup all purpose flour, plus more for dusting

• ⅓ cup semolina flour

• 1 tablespoon granulated sugar

• 1 teaspoon kosher salt

• 12 tablespoons unsalted butter, cold and cubed

• 5 to 7 tablespoon ice cold water

Taleggio sauce:

• 8 ounces taleggio, rind removed and chopped

• 4 thyme sprigs, optional

• 1 dried shiitake cap, opti…

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I love an oily noodle, especially on a Sunday. A Filipino and Italian mash up here, I added in the crab fat paste (aligue), a Filipino pantry item, to bring some more unctuousness and vibes. It’s a simple and easy dish good for 2 but most likely 1.

Serves 1 to 2

• 8 ounces dried spaghetti

• ¼ cup olive oil

• 6 garlic cloves, peeled and thinly sliced

• 1 red finger c…

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Carrot ginger coconut soup but BEEFY. A fun soup recipe where you braise the carrots with the beef and then blend it up to create a tasty, rich, decadent winter soup. FUN

Serves 4

Ingredients:

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Originally, I was thinking of doing a Greek-style preparation with lemon, garlic, thyme, and oregano for the lamb. I wanted to swap the lemon for yuzu kosho to balance the richness of the lamb and add a subtle heat. While some of the kosho’s brightness is lost during the braise, finishing the braising liquid with a touch more kosho and fish sauce restores that lively fresh flavor while adding more depth.

Pickled onions add a fresh, acidic contrast to the dish. I drew inspiration from Yucatan-style pickled onions, which are traditionally marinated in sour orange juice, habaneros, and oregano. I mirrored those flavors using yuzu kosho instead of orange juice and habanero. Since Yucatan-style pickled onions are usually served with Cochinita Pibil, I thought these would be the perfect addition to the lamb braise.

I chose sake for the braising liquid to enhance the lamb’s umami and richness. Red wine felt too heavy, while white wine didn’t seem like it would have enough presence to stand up to the lamb’s boldness.

A dish that’s kinda all over the place, but very tasty!

Recipe

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Adobo Pot Roast

Serves 4

Optional: Pickled Chilis and Ginger

• 1 2-inch piece of fresh ginger, peeled and cut into 2-inch matchsticks

• 3 fresno chiles, stem and seeds removed, thinly sliced into matchsticks

• 1 shallot, peeled and thinly sliced into rounds

• 2 thai chiles, stem removed and thinly sliced

• 2 tablespoons granulated sugar

• 2 teaspoons kosher salt

• ½ cup vineg…

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Serves 2

• 2 skin on and bone in chicken quarters (about 2 ¼ pounds)

• Neutral oil

Blood Orange BBQ sauce:

• ½ cup blood orange juice, from about 2 oranges(save zest)

• ⅓ cup hoisin sauce

• ¼ cup brown sugar

• ¼ cup vinegar based hot sauce, such as Crystal or Frank’s

• 2 tablespoons soy sauce

• ½-inch piece of ginger, grated

• 1 star anise

Chilli Chicken …

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Beef Cheeks and Beans

Serves 2 to 4

Ingredients:

• 1 cup dry white beans

• 2 pounds beef cheeks, trimmed

• Neutral oil

• 2 shallots, peeled and halved

• 2 celery stalks, diced

• 4 garlic cloves, peeled and minced

• 1 1-inch piece of fresh ginger, peeled and minced

• 2 tablespoons doubanjiang

• 1 tablespoon sichuan peppercorns, crushed in a mortar and pestle

• 1 teaspoon black pepperco…

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Menu:

• Apps

  • Ham in a Blanket with Honey Mustard

  • Pickled Shrimp

• Main

  • Coffee Rubbed Chateaubriand

    • Cranberry Demi-Glace

    • Bearnaise Sauce

  • Pommes Anna with Fresh Horseradish and Parm

  • Anchovy Almondine Broccolini

  • Tamarind Maple Glazed Carrots

  • Popovers

  • Coconut Rum Chess Tart

Click the photo for the recipe!

Ham in a Blanket with Honey Mustard

Pickled Shrimp from Hailee’s By Heart Cookbook!

Pommes Anna with Fresh Horseradish and Parm

Coffee Rubbed Chateaubriand

Tamarind Maple Glazed Carrots

Anchovy Almondine Broccolini

Popovers

Coconut Rum Chess Tart

Hoshigaki are dried Japanese persimmons. Here I have hachiya persimmons. The process consists of peeling, hanging, and massaging the fruit over the course of several weeks/months. The process slowly concentrates the natural sweetness.

You can substitute hoshigaki with dried apricots or dried figs in this recipe.

Here’s a sticky hoshigaki pudding I made a…

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Pan Fried Flounder with Dashi Beurre Blanc

Serves 2

Dashi Beurre Blanc:

• ½ cup sake

• ¼ cup rice vinegar

• 2 dried shiitake mushrooms

• 2 scallions, trimmed and chopped

• 1 chile de arbol

• 1 shallot, minced

• 1 1-inch piece of ginger, minced

• 1 4x6-inch piece of kombu

• ¼ cup loosely pack bonito flakes

• 6 ounces (1 ½ sticks) cold unsalted butter, cubed

• 3 tablespoons heavy cream

• ¼ cu…

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