Equipment:

• French press coffee maker (aka cafetiere or press pot)
• Coffee cup that can accommodate 10+ OZ

Ingredients:

• Coffee (medium ground)
• Tiniest pinch of salt
• Boiling water

1. Add grounds and salt to the coffee maker.
2. Pour in enough freshly boiled water to cover the grounds, stir, then pour in the rest of the water.
3. Place the filter press in the top.
4. Steep for 4½ minutes.
5. Press down the filter and stop just before compacting the grounds.
6. Serve.

Press Size	Ground Coffee	Water	Brewed Coffee
Small (12 OZ)	16 GR	282 GR	9 OZ
Medium (34 OZ)	45 GR	800 GR	25 OZ
Large (51 OZ)	68 GR	1212 GR	38 OZ

NOTE: The coffee to water ratio is 1:15

For Cookie Dough (make ahead, requires chilling):

• 4 OZ butter, room temperature
• 80 GR white sugar
• 80 GR light brown sugar
• 1 LG egg
• 1 LG egg yolk
• ½ TSP vanilla extract
• 238 GR all-purpose flour
• 1½ TSP baking powder
• ¼ TSP baking soda
• ½ TSP salt
• 225 GR chocolate chunks or chips

For Brownie Batter:

• 6 OZ butter
• 270 GR melted dark chocolate
• 65 GR cocoa powder
• 1 TSP espresso powder
• 3 LG eggs
• 50 GR white sugar
• 100 GR light brown sugar
• 1 TSP vanilla extract
• ½ TSP salt
• 90 GR all-purpose flour

Optional:

• Chocolate chunks or chips

Cookie Dough:

1. Cream butter and sugars. Whisk until slightly creamy and fluffy. Add the egg, egg yolk and vanilla. Mix until fully incorporated.
2. Combine the flour, baking powder, baking soda & salt and mix well. Add to the butter mix in 3 steps, mixing gently until just combined – do not over-mix.
3. Fold in chocolate chips.
4. Chill dough 60 mins for better flavor & texture.

Brownie Batter:

1. Melt butter over medium-low heat, stirring every 10–15 seconds. It will foam, turn golden and smell nutty (5–7 mins). Remove from heat immediately once brown bits form. Add chocolate, cocoa powder and espresso powder to hot butter Mix until completely smooth and lump-free. Let it cool slightly (warm, not hot).
2. Whisk eggs and sugars well – until the sugar is mostly dissolved. This step gives the shiny, crinkly top.
3. Add brown butter chocolate mixture and vanilla to the egg mixture. Mix smooth. Add flour and salt. Mix just until combined – do not over-mix.

Assembly:

1. Preheat the oven to 350° F.
2. Line a cupcake tray with 12 liners.
3. Using a scant #30 disher (1.125 OZ / 2.25 TBS – black handle) add a layer of brownie batter, then using a level #40 disher (.75 OZ / 1.5 TBS – purple handle) add cookie dough. Press in a few chocolate chunks or chips (optional). Top with another scant #30 disher of brownie batter. Once all are portioned finish with small dollops of the remaining cookie dough on top to create that beautiful, classic brookie look. You may have some cookie dough remaining – portion and freeze to bake out another time.
4. Bake for 25-30 minutes or until the edges are done, the top is still little soft and a toothpick comes out clean.
5. Allow to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.

Yields 12 brookies.

• 65 GR Dutch-process cocoa powder
• 281 GR sugar
• 1½ TSP espresso powder
• ⅛ TSP kosher salt
• 8 LG egg yolks
• 1 C heavy cream
• 3 C half and half
• 2 TSP vanilla extract

1. Whisk the cocoa powder, sugar, espresso powder and salt in a 3-quart saucepan. Add the egg yolks and whisk thoroughly. Whisk in the cream followed by the half and half and vanilla extract then turn the heat to medium-low. Cook, stirring frequently, until the custard thickens enough to coat the back of a spoon, 170-175℉. Remove from the heat.
2. Fill a large bowl with ice cubes and water to come about halfway up the sides. Place a medium bowl directly over the ice water then pour the custard mixture in. Whisk frequently until the mixture comes to room temperature.
3. Place a mesh strainer over a vessel large enough to hold about 1½ quarts and pour the custard in. Cover tightly and refrigerate until the temperature drops below 40℉, at least 4 hours, overnight preferred.
4. Pour the mixture into a prepped ice cream maker and process according to the manufacturer’s directions. You’ll know it’s ready when you hear the motor begin to struggle a bit as the ice cream has become very thick, approximately 20 to 30 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Yields ~1¾ quarts of ice cream.

• 3 C half and half
• 1½ C heavy cream
• 3 TBS vanilla bean paste
• 253 GR granulated sugar, divided
• ¼ TSP kosher salt
• 3 OZ water
• 1½ TBS liquid pectin

1. Heat the half and half, cream, vanilla bean paste, 169 GR of the sugar, and salt in a 2-quart pot over medium heat. Cook, stirring frequently, until the temperature reaches 185℉, about 5 minutes. Kill the heat and cover the pot with a lid.
2. Combine the remaining 84 GR of sugar, water, and pectin in a 1-quart pot over medium-high heat and bring to a boil. Boil for exactly 1 minute, remove from heat and whisk into the dairy mixture until fully combined.
3. Fill a large bowl with ice and water to come half way up the sides of the bowl. Place a medium bowl directly over the ice water then pour the ice cream mixture in. Whisk frequently until the mixture comes to room temperature.
4. Pour the ice cream base into a 2-quart size container and cover tightly. Refrigerate until the temperature drops below 40℉, at least 4 hours, overnight preferred.
5. Pour the mixture into a prepped ice cream maker and process according to the manufacturer’s directions. You’ll know it’s ready when you hear the motor begin to struggle a bit and the ice cream becomes very thick, approximately 20-30 minutes. Serve as is for soft serve or freeze for another 3-4 hours to allow the ice cream to harden.

Yields ~2 quarts of ice cream.

• 3 TBS oil
• 6 garlic cloves (minced)
• 1½ LB ground turkey (or chicken, pork, beef)
• 1 TSP mild curry powder
• ¼ TSP ground black pepper
• 4 OZ red curry paste
• 3½ TBS dark soy sauce
• 4½ C chicken stock
• 2¼ C coconut milk, full fat for best flavour
• 6 TBS cider vinegar
• 9 TBS peanut butter
• 5 instant ramen or noodle cakes ~70-100 GR / 2½-3½ OZ per cake (discard seasoning pack)
• 6 OZ baby spinach

To Serve:

• 6 TBS peanuts (finely chopped)
• Roughly chopped fresh coriander/cilantro leaves (optional)
• Sriracha or other chili paste (optional)

1. Heat oil in a medium skillet over high heat. Add ground chicken and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
2. Add garlic and cook for 1 minute.
3. Add red curry powder, black pepper, curry paste and soy sauce. Cook for 1 minute.
4. Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
5. Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
6. Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
7. Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
8. Add spinach, toss with the noodles for 30 seconds until wilted.

Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chili paste if desired.

Yields 6 servings.

https://www.recipetineats.com/thai-chicken-peanut-noodles-mince/

Calories:520cal | Carbohydrates:8g | Protein:31g | Fat:45g | Saturated Fat:21g | Cholesterol:86mg | Sodium:674mg | Potassium:1209mg | Fiber:3g | Sugar:4g

• 6 ears of corn
• ½ cup Crema Mexican Agria Sour Cream (regular sour cream will work as well)
• ¼ cup mayonnaise
• ¾ cup Cotija cheese, crumbled
• ½ TSP garlic powder
• ⅜ teaspoon fine sea salt
• Juice and zest of 2 limes
• ⅜ C (1 bundle) cilantro, finely chopped
• ¾ teaspoon chipotle chili powder (optional)

Option 1 – Grilling:

1. Heat your grill to roughly 400° F. You can grill the corn with the husks on or off. Leaving the husks off to ensures that the corn gets nice grill marks and it gives it a nice grilled flavor.
2. Husks On: let your corn soak in water for 10 minutes before grilling.
3. Husks Off: lightly coat each cob with oil add season with salt and pepper.
4. Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.

Option 1 – Saute:

1. You can cook the corn in a skillet over medium high heat. Add in a little oil, and once hot add in the corn.
2. Cook for a few minutes on each side until it starts to darken a little.

Option 3 – Roast:

1. Preheat the oven to 425° F. Lightly coat each husked cob with oil, season with salt and pepper, and place in a single layer on a roasting pan. Roast for 30-45 minutes, depending on how much color you’d like the corn to have.

Topping:

1. Mix the topping by stirring together the Mexican creama, mayonnaise, cotija cheese, garlic powder, lime zest and juice, and cilantro.
2. Generously top each corn cob with the cheese mixture (using a gloved hand works best), sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.

Yields 6 servings.

https://foodwithfeeling.com/easy-mexican-street-corn

Serving: 4g | Calories: 254kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 471mg | Potassium: 292mg | Fiber: 2g | Sugar: 6g | Vitamin A: 488IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg

Marinade

• 8 cloves garlic (minced fine)
• 2 TBS ginger (minced fine)
• 3 thai chili (minced fine) (optional)
• 2 TSP lemongrass powder (or 2 stalks of lemongrass, pureed very fine)
• 1 TSP lemon juice (if using lemongrass powder)
• 1 TSP ground tumeric
• 2 TBS of honey or sweetener (add more if you like it sweeter)
• 1 TBS (3 cubes) chicken bouillon
• 1 TBS soy sauce
• 1 TBS oyster sauce
• 5 TBS char siu sauce
• 1 TBS sesame seeds
• 1 TSP sesame oil
• 1 TBS vegetable oil

Beef

• 2-3 LB chuck roast (cut into long ~¼” thick x 1″ wide strips)
• 16-20 bamboo skewers (soaked in water if grilling)

1. Combine the marinade ingredients well, then add to the beef strips and coat well.
2. Let the beef marinate for at least 4 hours, or overnight for best flavor.
3. If grilling, soak your bamboo skewers for at least 30 minutes to an hour prior to avoid ignition.
4. Skewer the beef into long wavy ribbons from top to bottom.
5. Grill over high heat, or griddle at 400° for 3-4 minutes on each side until medium.

• 1 LB strawberries
• 3 C (24 OZ) water, divided
• 225 GR sugar
• 1 C lemon juice

1. Using a food processor or blender, blitz the strawberries until they are a fine pulp.
2. Combine 12 OZ (half) of the water and all of the sugar and heat while stirring until all of the sugar is dissolved.
3. Add the remaining water (bonus: add the remaining water as ice to rapidly cool the syrup), strawberries and lemon juice and mix well.
4. Refrigerate and server over ice.

Yields ~½ GAL of lemonade.

NOTE: If using fresh strawberries, remove the green tops, freeze, then defrost before processing. This will yield a finer pulp and produce more liquid.

• 1 LB chicken thighs, boneless & skinless (cubed)
• 1 MED onion (diced)
• 4 cloves garlic (minced fine)
• 1 TBS oil
• 38 OZ canned white beans (rinsed and drained)
• 4 OZ canned diced mild green chilis
• 1 C frozen corn
• 14½ OZ chicken broth
• 1 TSP salt
• 1 TSP ground cumin
• ¼ TSP black pepper
• 1 TSP oregano
• ⅛ TSP cayenne pepper
• 1 C sour cream
• ½ C whipping cream

1. Heat the oil in a 4-5 QT pot. Sauté chicken until cooked through then set aside.
2. Sauté onion until translucent. Add garlic and sauté briefly.
3. Return the chicken to the pot, add beans, green chilies, corn, chicken broth, and seasonings. Bring to a boil then lower the heat and simmer uncovered for 30 minutes.
4. Remove from heat. Stir in whipping cream and sour cream.
5. Serve with your choice of chopped green onion, fresh avocado, shredded cheese, tortilla chips, or other toppings.

Yields 6 servings.

Calories: 395 | Total Fat: 19.4g | Saturated Fat: 10.3g | Cholesterol: 187.3mg | Sodium: 786mg | Carbs: 26.5g | Fiber: 9.7g | Sugars: 2.8g | Protein: 30.3g

• 4-6 LB fully cooked bone-in ham
• 2 OZ butter
• 4 OZ cherry preserves
• 2 OZ brown sugar
• 2 OZ honey
• 2 TBS Dijon mustard
• 2 TBS port wine
• 1 TSP lemon juice
• ½ TSP kosher salt
• ½ TSP ground cinnamon
• ¼ TSP ground cloves
• ¼ TSP pepper

Oven: 325° F

1. Preheat the oven. Prep the ham by cutting off the rind and skin. Place the ham on a rack in a roasting pan. Score the fat on the ham in a crosshatch pattern. Add a cup or so of water to the bottom of the roasting pan. Place a piece of parchment paper over the ham and then cover the whole roasting pan tightly with foil.
2. Bake a fully cooked ham for 20 to 25 minutes per pound until it reaches an internal temperature of 140° F.
3. To make the glaze, melt the butter in a small saucepan over medium heat. Add the cherry preserves, brown sugar, honey, Dijon mustard, port wine, lemon juice, kosher salt, cinnamon, cloves, and pepper. Whisk until smooth. Bring to a boil and simmer for a few minutes. Set aside until needed.
4. Once the ham reaches 130° F begin to add the glaze. Remove the foil and parchment and brush a thick layer of glaze over the ham. Return to the oven uncovered and continue to roast for another 10 minutes. Add another layer of glaze and continue roasting. Repeat as necessary until the ham has reached 140° F and the glaze begins to caramelize.
5. The ham is done when it reaches an internal temperature of 140° F. When the ham is done, tent with a piece of foil and let rest until you’re ready to serve.

https://www.rhubarbandlavender.com/recipes/luncheon-spiced-cherry-and-port-glazed-ham/