1/2 lemon juiced (reserve the second half of the lemon)
1/3 cup quality olive oil
1/3 cup avocado oil
1 cup Parmigiano Reggiano, freshly grated with a microplane
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper, plus more to taste
Kosher salt
Instructions:
Step One: In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes
Step Two: Transfer anchovy paste to a medium-sized bowl. Add the egg yolk, lemon zest, juice of 1/2 lemon, dijon mustard, and a generous pinch of salt. Whisk together
Step Three: Combine avocado oil and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated Parmigiano Reggiano, black pepper, and Worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper
Step One: Preheat an outdoor grill for high heat and lightly oil the grate
Step Two: Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form the mixture into 4 patties
Step Three: Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side
One heart of romaine, cut in half and chopped into small pieces
Handful of cherry tomatoes, chopped
Half of avocado, chopped into bite sized pieces
1/2 cup of Taki’s, broken into small pieces (or another spicy crunchy snack)
Freshly grated parmesan
Green onion or purple onion
Caesar dressing
4 tortillas
Instructions:
Step One: Add salt and pepper, parmesan cheese and Italian seasoning to the halved chicken breasts. Cook on a medium high heat in a medium pan until fully cooked.
Step Two: Let the chicken rest on a plate or cutting board for at least five minutes. Warm up the tortillas in the microwave for about 20 seconds.
Step Three: After resting, chop the chicken up into small bite sized pieces. Add ample amount of chicken to each tortilla. Grated Parmesan cheese over the chicken. Add even amounts of romaine lettuce, cherry tomatoes, avocado, Taki’s, onion and dressing to each tortilla. Wrap it up and enjoy!
Notes: This dressing is a great dairy free/healthier option than Caesar dressing.
Several medium or large onions, yellow, white, or red
Extra virgin olive oil
Butter, optional
Kosher salt
Sugar, optional
Balsamic vinegar, optional
Instructions:
Step One: Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.
Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.
The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.
Step Two: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter, if using (about 1 teaspoon per onion).
Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
Step Three: Let the onions cook for 30 minutes to 1 hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
The trick is to leave them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.
Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.
Notes: Add these onions to this horseradish sauce for a full and rich sauce.
Step Two: Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth and boil for a few minutes to reduce slightly. Season broth to taste (you want it to be flavorful for use as a dip) then remove from heat – this broth is your “au jus” dipping sauce
Step Three: Heat a large pan over medium heat. Take the slices of pastrami and fry them in the pan to get each piece hot in temperature. Make sure to flip sides after a few minutes. Cut the hoagies in half. Add horseradish sauce on the bottom of each hoagie. Add a layer of pickles on top. Add the hot pastrami on top of the pickles. Layer a thick amount of cheese on top of the pastrami. Add sauted mushrooms. Coat the top of the hoage with mustard of choice. Put the sandwich in the oven. Cook until the cheese gets melted (10 is minutes)
Step Four: Serve each sandwich with an individual ramekin of AuJus – Dip with every bite
1 3½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
Kosher salt
8 medium shallots, unpeeled, halved lengthwise
2 lemons, divided
1 oz. Parmesan, finely grated
4 oz. country-style bread, torn into 1½” pieces
2 romaine hearts, leaves separated, torn
Instructions:
Step One: Place a rack in lower third of oven; preheat to 450°. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
Step Two: Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
Step Three: Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, 45–55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
Step Four: Reduce oven temperature to 400°. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
Step Five: Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
Step Six: Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.
Sliced cheese (sharp cheddar or American do the best)
Cooked breakfast meat (ham, sausage, bacon)
Instructions:
Step One: Preheat the over to 300 degrees. Add eggs, milk, chicken powder and black pepper to a bowl. Blend together with an emulsifier, or add to a blender. Blend until everything is well combined.
Step Two: Strain the mixture through a sieve to remove chunky egg bits. Add parchment paper to the inside of a baking dish. Pour the egg mixture into the baking dish.
Step Three: Chop the whole green onion and add to the top of the egg mixture.
Step Four: Wrap the top of the baking dish with aluminum foil. Put the baking dish on top of a baking sheet. Fill the baking sheet with water. Cook in the oven for 1 hour.
Step Five: Cut the egg mixture to the size that will fit your burger buns. Add mayo or hot sauce the burger bun, add the egg and breakfast meat of choice.
