Recipe Blog

Grind spices onto plate or bowl.

cover with olive oil. Mix. Best if left to sit for several hours, only gets better with time.

I got lazy and bought a loaf from the bakery ;p. Delicious.

Flour
Eggs
Salt
Water

Mix 1 teaspoon salt and 2 cups flour. Pile mix onto your work surface. Make a crater to crack your 2 eggs in. Beat the egg with your fingers in a circular fasion while slowly dumping more and more flour into your crater. It wont bind at first. Keep mixing adding water as needed (small amounts, teaspoon ect).

Eventually you will have a ball of dough. You must now knead the dough. (basically you smash the dough with your fist into a pancake, fold it in on itself and repeat for a few minutes)

Wrap your pasta dough ball in plastic wrap and place it in the fridge for one hour.
Prepare a largish area to roll your pasta dough out on. Generously flour the surface to prevent sticking.

Flour your rolling pin to prevent sticking. Flour your dough to prevent sticking. Seeing a pattern here?
Roll the dough in one direction. (if you dont have a rolling pin any cylinder should do. A beer bottle or tallboy can for example)

Flip, rotate, roll the other direction. Repeat untill desired thickness.

Fold dough in on itself, puting generous layers of flour inbetween the folds to prevent sticking.


Cut the dough with a knife to desired size.


Add dough to salted boiling water. Will sink at first.

Pasta will float when its done cooking (6 to 11 minutes depending on thickness ect)

Flour
Bread Crumbs
Garlic Powder
Salt
Pepper
Egg
Chicken

In a bowl combine 2 parts bread crumbs with 1 parts flour. pinch of garlic powder, pinch of salt, pinch of pepper. Mix.

In a bowl beat 1 egg.

Trim and wash chicken.

Dip chicken in egg.

Place chicken in breading mix. Cover.

Repeat.

Preheat oven to 350. In a skillet heat oil hold over medium-high flame. I recomend peanut oil for its clean, not greasy taste. Add chicken.

Brown and flip.

Transfer browned chicken to oven dish, and bake at 350 degrees for 30 minutes to an hour. I like to use a meat thermonmeter so I can remove it right at an internal temp of 180 to ensure its juicy and delicious.

Heavy Cream
Butter
Parmasean Cheese
Romano Cheese
Pepper

In saucepan combine 1/2 cup butter and 1 cup heavy cream. Melt over medium low heat.

Add 1 & 1/4 cups parmasean cheese and 1/4 cup romano cheese. Add pinch of salt & pepper. Stir vigorously untill cheese is melted over medium heat.Continue stiring sauce constantly. Heavy cream burns very easily. DO NOT let sauce boil. Continue stiring untill smooth texture. Reduce heat.

Add Fettucini

Cucumber
Tomato
Onion

Olive Oil
Red Wine Vinegar
White Vinegar
Cider Vinegar
Black Pepper
Kosher Salt
Celery Salt
Paprika
Lemon Pepper
Sugar

1/2 Cup Red Wine Vinegar

1/4 Cup Olive Oil

1/4 Cup White Vinegar

1/4 Cup Cider Vinegar

1/4 Cup Water

1 Teaspoon Kosher Salt

1 Teaspoon Sugar

1/2 Teaspoon Cracked Black Pepper

1/4 Teaspoon Celery Salt

1/4 Teaspoon Lemon Pepper (I used slightly less)

1/4 Teaspoon Paprika

Wisk dressing then chill it in the fridge

Peel two or more cucumbers (I personally like the bitterness of the peel, but I was cooking for others so..)

Slice Cucumber

Thinly slice tomato (I used about five small ones)

Thinly slice onion (I used 1/2 an onion)

Combine salad (I like to squeeze a little fresh lemon on the salad, and toss a little more celery salt and cracked pepper in there)


Now add the dressing. You can serve the salad now, but its best if left to chill in the fridge for at least 12 hours -in which case its best to have the salad submerged in the dressing+ Show Spoiler + preventing air from getting to it. Unfourtunatley I forgot to take a picture of the plating when it was finished.+ Show Spoiler +

Cilantro
Flat Leaf Parsley
Onion
Garlic
Kosher Salt
Crushed Red Pepper
Olive Oil
Red Wine Vinegar

1 Cup Chopped Cilantro

1/2 Cup Chopped Flat Leaf Parsley

Two Cloves Fresh Garlic

1/3 Cup Red Wine Vinegar
1/4 Cup Olive Oil
1 Tablespoon Diced Onion (I used slightly less)
1 Teaspoon Kosh Salt
1/4 Teaspoon Crushed Red Pepper


Combine all but the greens in a blender. Liquify.

Add Cilantro and Parsley to the blender. Liquify.


Pour the Chimichurri Sauce into a bowl. You can serve now, but its best if left to chill in the fridge for at least 12 hours.

Chicken
Bacon
Kosher Salt
Black Pepper

Dice Chicken

I like to crack Black Pepper on both sides of my Bacon

Slice Bacon into thirds, place piece of chicken.

Wrap the bacon around the chicken once. Skewer.

Repeat. Sprinkling CORSE Sea Salt over the meat before cooking is a really nice touch. Brushing them with butter while cooking helps carmelize the corse salt a little and turns out with a really nice texture.


I prefer to grill the skewers but you can bake+ Show Spoiler + or broil them also. If your baking you want your oven at about 325 degrees, and it will take about 40 minutes to an hour. You'll wanna flip them once halfway through.

Use the chimichurri as dipping sauce for your bacon chicken. My favorite meal.