Recipes

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Crispy Brussels Sprouts with Garlic Aioli

For the dipping sauce, I used leftover roasted garlic aioli from my Whale Burger stream. If you’d prefer that, the recipe is here.

Crispy Brussels Sprouts with Garlic Aioli

Ingredients

  • For brussels sprouts

  • 20 Brussel Sprouts cut into wedges

  • Canola Oil

  • Salt & pepper

  • For aioli

  • 6 tbs mayonnaise

  • 1/4 tsp garlic minced fine

  • 1 tsp lemon juice

  • 1 tbs flat leaf parsley chopped fine

Directions

  • For brussels sprouts
  • Place brussels sprouts on a baking sheet and drizzle with canola oil. Crack some fresh salt & pepper to taste. Mix around brussels sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
  • For aioli
  • Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.

Notes

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Whiskey Honey Mustard Chicken Wings

Whiskey Honey Mustard Chicken Wings

Ingredients

  • 2 lbs chicken wings

  • Salt

  • 1/3 cup honey

  • 3 tablespoons mustard

  • 2 tablespoons whiskey

  • 1/2 teaspoon fresh lemon juice

  • 1/2 teaspoon cornstarch

  • 1 garlic clove

  • Salt and pepper

Directions

  • Sprinkle chicken generously with salt, allow to air dry while preparing glaze.
  • In a small saucepan, Combine remaining ingredients- aside from salt and pepper – whisk well to combine. Simmer for 2 minutes, or until thickened.
  • Season sauce with salt and pepper, set aside.
  • For Deep Fried Wings
  • Heat oil 375 degrees F. You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3″ deep.
  • Fry chicken wings in batches of about a dozen pieces each – allowing oil to come back up to temperature between each batch – until golden brown. (About 10-15 minutes per batch).
  • Transfer fried wings to a large bowl, toss with glaze, and serve hot!
  • For Baked Wings
  • Preheat oven to 400 F, line a baking sheet with parchment paper
  • Arrange wings on baking sheet, bake until crispy, golden, and cooked through – about 45 minutes.
  • Once fully cooked, transfer wings to a large bowl, toss with glaze, and serve hot!
  • For Air Fryer Wings
  • Preheat Air Fryer to 380 F.
  • Spread wings out in a single layer, or per your air fryer’s instructions
  • Cook for 22 minutes, flipping them after about 15 minutes.
  • At 22 minutes, check for doneness. They should be golden, crispy, and cooked all the way through. If they’re not, put them on for another few minutes.
  • Once fully cooked, transfer wings to a large bowl, toss with glaze, and serve hot!

Notes

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Cornmeal Waffles

Cornmeal Waffles with Blueberry Compote

Ingredients

  • Waffles

  • 1 cup flour

  • 3/4 cup cornmeal

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 3/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 1/2 cups buttermilk (I used 1 1/2 cups of oat milk + 1 1/2 teaspoons of apple cider vinegar)

  • 16 tablespoons unsalted butter, melted

  • 3 large eggs, well beaten

  • Blueberry Compote

  • 2 cups frozen blueberries

  • 3 tablespoons Grand Marnier or water

  • 1/4 cup sugar

  • 2 teaspoons lemon juice

Directions

  • Waffles
  • Heat the waffle iron.
  • Combine the flour, cornmeal, baking powder, sugar, salt and baking soda. In another bowl, combine the buttermilk, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until combined. The batter will be lumpy.
  • Spoon 1/2 cup of batter (or different amount according to your waffle iron’s instructions–mine takes 2 cups) into the hot waffle maker. Close the lid and bake until the waffle is golden.
  • Serve with blueberry compote.
  • Blueberry Compote
  • Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

Notes

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Rosemary Focaccia

So I actually didn’t love this as a focaccia recipe. It’s good flatbread, but it seems like the better focaccia recipes have you refrigerate the dough overnight or some other permutation to develop the flavor and texture. I did like the resulting bread and it’s very very fast, but if you’re craving FOCACCIA, this isn’t gonna do the job.

Rosemary Focaccia

Ingredients

  • 1 1/3 cup warm water (about 110°F)

  • 2 teaspoons sugar or honey

  • 1 (0.25 ounce) package active-dry yeast

  • 3 1/2 cups all purpose flour

  • 1/4 cup extra virgin olive oil, plus more for drizzling

  • 2 teaspoons flaky sea salt, plus extra for sprinkling*

  • 2 sprigs fresh rosemary

Directions

  • Proof the yeast. Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
  • Knead the dough. (See alternate instructions below to knead by hand.) Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
  • First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
  • Second dough rise. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
  • Prepare the dough. Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
  • Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
  • Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

Notes

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Vegan Curried Lentil Kale Stew

Vegan Curried Lentil Kale Stew

Ingredients

  • Stew

  • 3 Tbsp olive oil

  • 1 cup diced onion

  • 1 cup diced carrots (approximately 3 carrots)

  • 4 garlic cloves, chopped

  • 2 inch piece of ginger, peeled and grated

  • ¼ tsp red pepper flakes

  • 1 Tbsp + 2 tsp yellow curry powder (I prefer medium)

  • 2 tsp salt

  • 1 cup dried green lentils

  • 28 ounce can whole, peeled tomatoes

  • 2 cups broth or water

  • 1 can full-fat coconut milk

  • ½ cup fresh cilantro, chopped

  • 3 cups chopped kale, stems removed

  • Optional Toppings

  • Fresh cilantro

  • Rice

  • Coconut milk

  • Lime

Directions

  • Heat a dutch oven or soup pot to medium high heat and add the oil. Once hot add the onions and carrots and sauté for 3-5 minutes or until onions are translucent.
  • Add the garlic, ginger, red pepper flakes, curry and salt. Cook until fragrant – about 1 minute.
  • Add the lentils and stir. Then pour in the canned tomatoes and use a spoon to chop up the tomatoes until they are about 1 inch in size.
  • Add the broth and coconut milk and stir to combine. Place a lid on the pot and let it simmer for about 20 minutes.
  • Take the lid off and add the chopped kale and cilantro. Let simmer for an additional 10-15 minutes with the lid off to thicken.
  • Taste and adjust salt if necessary before serving. Top each bowl of stew with rice, lime, cilantro and coconut milk.

Notes

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Homemade Tartar Sauce

Homemade Tartar Sauce

Ingredients

  • 1/2 cup real Mayonnaise

  • 1/2 cup dill pickles, finely chopped

  • 1/2 Tbsp dill, fresh or frozen, OR 1/2 tbsp finely chopped fresh parsley

  • 1/2 tsp lemon juice

  • 1/2 tsp sugar

  • 1/8 tsp black pepper, freshly ground

  • 1 tbsp onion, finely chopped, optional

Directions

  • Combine all ingredients in a bowl and stir to combine.
  • Add more lemon juice or pickles if desired.

Notes

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Minted Peas

Minted Peas

Ingredients

  • 1 small onion or 2-3 green onions

  • 1-2 tablespoons vegetable oil or butter

  • 1 lb frozen or fresh green peas

  • 1/2 teaspoon dried mint or 1-2 teaspoons of fresh chopped mint

  • 1/2 teaspoon salt and pepper or to taste

  • enough water to barely cover the peas

  • Optional: lemon juice when you serve them

Directions

  • In a pan, add the chopped onion and saute it in oil/butter for a few minutes until becomes translucent.
  • Add the green peas and enough water to barely cover them.
  • Add salt and pepper to taste and let the peas simmer until they get soft but not mushy.(about 5-7 minutes)
  • When peas are soft, add the chopped mint or the dried one.
  • Serve the peas as a side dish.

Notes

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Fish & Chips

Fish & Chips

Ingredients

  • For the Fries

  • 6 large russet potatoes

  • 1 quart peanut oil

  • Salt to taste

  • For the fish

  • 1 cup all-purpose flour

  • ½ tablespoon baking powder

  • ¼ teaspoon salt

  • 6 ounces stout beer cold, or more as needed

  • 4 fillets white fish cod, haddock, tilapia

  • ½ cup cornstarch for dredging

  • vegetable oil for frying

Directions

  • Give the potatoes a good wash and then pat them dry with paper towels. Slice the potatoes into ½-inch sticks. Soak for at least an hour and up to overnight. Rinse twice in cold water and then dry thoroughly.
  • In a bowl, whisk together the flour, baking powder and salt. Whisk in the beer until the batter is completely smooth and free of any lumps. Place the batter in the fridge for 15 minutes to chill.
  • Heat the fryer or Dutch oven to 300°F. Fry potatoes for 5-6 minutes working in batches. Place the cooked potatoes on a paper towel lined plate.
  • Heat up the oil to 350°F (177°C). Start by lightly dredging the fish in the cornstarch. Then in small batches dip the fish into the beer batter and then immerse it into the hot oil.
  • Once the batter sets, turn the fish over and cook for about 2 minutes or until golden brown. When the fish is done, remove it from the hot oil and place it on a roasting rack to drain.
  • Turn the heat up to 400°F and fry each batch a second time until they are crisp and golden brown, about 5 minutes.
  • Then serve the fish and chips with some malt vinegar, tartar sauce and lemon wedges.

Notes

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Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies

Ingredients

  • 2 cups all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup unsalted butter, melted

  • 1 cup packed brown sugar

  • ½ cup white sugar

  • 1 tablespoon vanilla extract

  • 1 egg

  • 1 egg yolk

  • 2 cups semisweet chocolate chips

  • Pulverized freeze-dried raspberry (7 oz, 2 tbsp sieved)

  • 2 tbsp cocoa powder

Directions

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
  • Divide in half. Add raspberry powder to half and cocoa powder to half.
  • Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

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Old-Fashioned Beef Stew

Old-Fashioned Beef Stew

Ingredients

  • ¼ cup all-purpose flour

  • ¼ teaspoon freshly ground pepper

  • 1 pound beef stewing meat, trimmed and cut into inch cubes

  • 5 teaspoons vegetable oil

  • 2 tablespoons red wine vinegar

  • 1 cup red wine

  • 3½ cups beef broth, homemade or low-sodium canned

  • 2 bay leaves

  • 1 1/2 tablespoons of herbs de Provence

  • 1 medium onion, peeled and chopped

  • 5 medium carrots, peeled and cut into ¼-inch rounds

  • 2 large baking potatoes, peeled and cut into ¾-inch cubes

  • 2 teaspoons salt

  • Maybe 1 tbsp WorstChesterSauce?

Directions

  • Season the meat with salt and pepper and 1/2 tablespoon of herbs de Provence. Combine the flour with more salt and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Add more oil as necessary and saute the onions.
  • Add the vinegar, wine and tomato paste. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook until the beef is tender, about 1½ hours. Add the carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.

Notes