Squid Ink Truffle Mashed Potatoes!

Ingredients: 2 golden potatoes 2 tsp squid ink 1 tbsp butter 1/4 heavy cream 1/2 tsp truffle oil Directions: Peel and boil potatoes, about half an hour In a standing mixer, place the boiled potatoes, ink, butter, truffle oil and mix until combined. slowly drizzle in the heavy cream while the mixture is still mixing,…

Loco Moco

Ingredients: 225 g Ground beef 1/3 cups Panko 1/3 cups chopped Onion 1 tsp Oyster sauce 1 tsp Worcestershire sauce 1/4 tsp Black pepper 2 tsp Vegetable oil 5 Button mushrooms 2 tbsp Butter 2 tbsp All-purpose flour 1 cup Beef stock 1/2 tbsp Soy sauce 2 large eggs Directions: Add the ground beef, panko,…

General Tso Chicken

Ingredients:  4 cups vegetable oil for frying  3 eggs  1/2 cup cornstarch  1 pound skinless, boneless chicken thighs, cut into bite-sized pieces  1 tablespoon vegetable oil  5 dried red pepper pods  1 1/2 tablespoons rice vinegar  2 tablespoons rice wine  3 tablespoons white sugar  3 tablespoons soy sauce  2 teaspoons cornstarch  3 green onions, thinly…

Tomago Gohan!

Tomago gohan! So simple, hearty and filling, traditionally you use the entire raw egg, including the egg whites, but that’s a little too much for me, so I used only the egg yolks: Ingredients: 1 cup cooked rice 1 tsp rice seasoning 1/2 tbsp soy sauce 2 egg yolks Directions: Mix together the cooked rice,…

Creme Brulee Macarons

So I cheated, these are my usual White Chocolate Caramel macarons, minus the coloring, but I’ll tell you how I made it “Creme Brulee” Directions: On the cooled, completed macarons, sprinkle white sugar on top Take a Torch and burn the sugar as you would a regular creme brulee Enjoy!

Tiramisu Cake

Ingredients: Makes 6 layers (3 layers lady fingers, 3 layers cream) 6 egg yolks 1 1/4 white sugar 1 1/4 mascarpone cheese 1 3/4 whipping/heavy cream 4 cups of espresso coffee Optional: Kahlua or Baileys added into the coffee 1 package of lady fingers (should have 4-5 individual packages inside) 1 tbsp cocoa powder 1 square…

Red Cabbage Cured Salmon

It’s sooooo pretty! I can’t take credit for this recipe, I Followed Chef Jason Howard on Youtube. His instructions are very easy to follow, and the flavors of this is amazing!