Meals

1

Spice rub: In a medium bowl, combine brown sugar, soy sauce, lemon zest, smoked paprika, thyme, ground ginger, garlic powder, allspice, black pepper, salt, and cayenne pepper. Divide rub between the two slabs, and rub it all over the ribs: top, bottom, sides, and ends. Place the ribs, meat side up, on a foil-lined rimmed baking sheet fitted with a wire rack. Cover with plastic wrap and refrigerate overnight.

2

Preheat oven to 275 F. Remove ribs from refrigerator and remove plastic wrap. Pour 2 cups water into the baking sheet under the ribs. Bake 1½ hours. (Note: Total rib cooking time will be 3 hours: 1½ hours with the dry rub in this step, and an additional 1½ hours with sauce in Step 5.)

3

Sweet Q Sauce: Heat oil in a Dutch oven over medium-high heat. Add the onions, chiles, garlic, and ginger and cook, stirring occasionally, until vegetables soften, about 10 minutes. Add coffee, beer, molasses, vinegar, ketchup, chicken stock, lemon juice, cayenne, and soy sauce and bring to a simmer. Turn the heat down to medium low and cook uncovered at a low simmer until reduced by about half, 30-40 minutes.

4

When the sauce is thick and reduced, remove from heat; pour into blender. (Place a kitchen towel over the lid and hold lid down firmly when blending hot liquids, or let sauce cool 30 minutes before blending.) Purée until smooth by starting on low speed and gradually increasing to high speed, 10 seconds. Taste and adjust seasoning for salt. (Makes about 2 cups Sweet Q Sauce.)

5

Finish ribs: Remove ribs from oven. Spread ½ cup sauce onto both racks of ribs and place back in the oven for another 1½ hours. Turn oven temperature to broil; cook ribs for 10 more minutes until dark brown, crispy, and caramelized on top. Remove from oven and let rest 10 minutes before cutting into 1- or 2-bone pieces. Serve with additional Sweet Q Sauce.

1. In a large pot or deep-frying appliance, heat oil to 325 degreesF (160 degreesC). In small batches, carefully fry potatoes just until they soften but are not browned. Remove from oil and cool on counter for about 11/2 hours. 2. Once potatoes are cooled to room temperature, heat oil to 365 degreesF (185 degreesC). In small batches, fry the blanched potatoes until crisp and golden. 3. Place fries on plates; top with curds and then gravy. Variations: Additional toppings may include chopped smoked meat, any type of grated cheese, bacon, fried onions. Fries may also be topped with Elgin Street Diner Chili (recipe, page E3) and curds.

1. Fill your deep fryer or a tall pot with vegetable oil and preheat to 400 F (200 C), being careful not to overfill your pot and leaving enough room for the chicken.
2. Mix together the flour and a teaspoon each of salt and pepper.
3. Place the chicken thighs in a bowl and coat evenly with buttermilk.
4. Dredge the chicken thighs in the flour mixture one at a time to thoroughly coat, then place on a plate until the hot oil is ready.
5. Once your oil is hot enough, carefully place the chicken thighs one at a time into the hot oil and cook until they have reached an internal temperature of 165 F (70 C).
6. While the chicken is frying, mix the cayenne, paprika and a ¼ teaspoon each of salt and pepper in a metal bowl.
7. When the chicken is cooked, remove from the deep fryer and place on a wire rack with a baking tray underneath.
8. While the oil is still hot, using a metal ladle, carefully scoop out about half a cup of the oil and blend with spices. Use a pastry brush to baste the spices on the chicken.
9. Assemble the sandwiches with the pickles, ranch and lettuce. Serve and enjoy!

1. brine the ham
2. Bring all brine to boil, in 2 qts of water.  add 4 qts of water, add to ham.
3. refrigerate 4 days
4. remove night before to dry
5. preheat oven to 225F
6. Put glaze in blender, add to ham
7. Bake ham for 7 hours
8. take ham out of oven, turn temperature up to 375
9. Mix 2 tbs of honey to pan juices and brush ham
10. Add ham back to oven and good for another 45 mins until internal temp minimum 155F
11. Leave ham to rest 20 mins, and cut/shred on cutting board

1. Divide meat into 8 equal portions. Roll each portion into a ball. Place in refrigerator for a minimum of 30 minutes. 

2. Meanwhile make Matty’s Patty’s sauce by mixing mustard, ketchup, mayonnaise, pickles, and onion in a bowl 

3. Heat a cast-iron pan over medium-high. Place two meatballs in the pan. Immediately flatten using a hamburger press or metal spatula to form two thin patties. Season patties with salt and pepper. Cook patties until brown, about 30 seconds per side. Place one piece of cheese on each patty. 

4. Place one patty on the bottom bun, spoon sauce over patty then layer on the second patty and top bun. Repeat with the remaining ingredients.

Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper, stir in the Worcestershire sauce and the Guinness, then gently melt in the cheese. When it’s all of one consistency, remove from the heat, pour out into a shallow container, and allow to set. It will keep happily in the fridge for a couple of weeks in this state.

Take each piece of bread and toast on both sides. Allow to cool just a little, then cover one side with the rarebit mixture to about 1cm thick – if you find that it doesn’t spread with ease, press it on with your fingers. Put on a baking sheet and place under the grill until golden and bubbling – grilling to just beyond your comfort threshold, to allow the flour to cook out.

Preheat the oven to 180°C/350°F/gas 4.
Season the oxtail with sea salt and a generous pinch of black pepper, then brown all over in a casserole pan on a medium heat for 10 minutes, turning occasionally while you peel and slice the onions.
Remove the oxtail to a plate, add 1 tablespoon of oil and the onions to the pan, and cook for 5 minutes, stirring regularly.
Return the oxtail to the pan, stir in the flour to coat, then add 4 tablespoons of Worcestershire sauce and the stock. Bring to the boil, then cover and place in the oven for 3 hours to 3 hours 30 minutes, or until the meat is super tender.
Strain the gravy into a separate pan and put aside, then tip the meat and onions back into the pan.
Once cool enough to handle, carefully pick through the meat, discarding the bones and any wobbly bits, then gently mix back with the onions and a splash each of gravy and Worcestershire sauce, being careful not to break up the meat too much. Pick, roughly chop and stir through the parsley leaves (reserving the stalks).
For the burger sauce, finely chop the gherkins, tomato, little gem and reserved parsley stalks, then transfer to a bowl, stir in the yoghurt and season to perfection.
Shape the minced meat into four equal-sized patties, being quite rough so they’re not too compact, then season the outsides with salt and pepper.
I like to cook two burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for the burgers and another on a medium heat for the buns.
Place two patties in the large pan, pressing them down slightly with a fish slice, then cook for 8 minutes in total, turning every minute and brushing with a little English mustard after the first turn. Put the gravy and oxtail pans on a low heat to warm through.
When the burgers are almost cooked, halve and toast two burger buns in the second frying pan. Finely slice the cheese and place on top of each burger, add a splash of water to the pan, then cover with a lid or a metal bowl and cook for a further 30 seconds, or until the cheese has melted.
To assemble the burgers, spoon a quarter of the burger sauce on to each toasted bun base, sit a burger on top, spoon over 1 tablespoon of the pulled oxtail (save the rest for another day) and place the bun lid on top. Serve the gravy in a bowl on the side for dunking. Repeat with the remaining two burgers.

This is a new spin on our classic Bo Ssäm recipe. For the cure, we add in Savory Seasoned Salt to give a rounder flavor. Then, on top, we sub in a sweet and spicy glaze made using Chili Crunch. It’s best served for a crowd with lettuce wraps, or rolls, bing bread, more Chili Crunch and your favorite sauces. There’s really no wrong way to eat it. There will probably be leftovers—and this pork shoulder makes for excellent sandwiches the next day.

Put the pork shoulder in a roasting pan. Mix together the granulated sugar, kosher salt, and Savory Seasoned Salt, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.

Heat the oven to 300ºF. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven and cook for 6–7 hours, basting with the rendered fat and pan juices every hour. Place the entire bulb of garlic whole into the roasting pan beside the bo ssäm and allow it to roast 1–2 hours until very soft. Remove and let cool completely.

When cool, squeeze the roasted garlic pieces of the bulb—it should be a paste. Stir in honey, several grinds of black pepper, and 6 tablespoons of Momofuku Chili crunch.

After about 5–6 hours, the meat should start to be tender and yielding. It’s time to begin glazing. Add a few tablespoons of the glaze to the top of the pork every 20 minutes and continue roasting another hour. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.

When ready to serve, turn the oven to 500ºF, top with the rest of the glaze and roast until the glaze is glossy and bubbling. Serve immediately with lettuce wraps, rolls, bing bread, and anything you need to make lettuce wraps or sandwiches.

Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

1. Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.
2. In a large frying pan, sauté the blanched bacon to brown and crispy slightly. Set them aside and add to the beef before it goes into the oven. Pat cubes of beef dry with a peper towel. Ih a large frying pan over high heat, brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan.
3. Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with 1 cup of wine and pour over the beef along with 2 more cups. Add enough beef stock to almost cover the beef. Add the herb bouquet. Bring to a simmer, cover, and plce in the oven at 325 for 2-3 hours. When finished cooking, the meat should be extremely tender and the liquid should have reduced by almost half.
4. While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add beef stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the stock. Drain any remaining liquid.
5. Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms on high in a few tablespoons of butter and olive oil until browned and cooked through.
6. When the stew is finished cooking to your liking, remove from the oven and strain over a large sauce pan, pressing so the juices come out, so you are left with all the sauce in one pan, and the solids in the strainer. Discard the stewed carrots/onions, reserving the beef. Rinse casserole dish and add reserved beef to it. Boil the sauce until it has reduced to about 3 cups. Remove from heat and whisk in the beurre manié. Return to heat and simmer for 2 minutes until the sauce thickens slightly. Taste for seasoning and adjust accordingly. Pour sauce over stewed beef cubes and fold in the mushrooms and pearl onions. Simmer again to heat everything through, and serve.
7. You can serve this with the classic pairing of boiled potatoes or buttered noodles. Or the less classic (but my favourite) mashed potatoes, or rice or all on it’s own.