STEAK, TWO WAYS

 steak two ways, method one: grill (simply grilled steak)

Steaks (1–1½ inches thick works best, such as ribeye, New York strip, or sirloin)

Kosher salt

High-smoke-point oil (optional)

Step 1: Bring the Steaks to Room Temperature

Remove steaks from the refrigerator 20–30 minutes before grilling. Pat them dry with paper towels.

Step 2: Season

Generously season both sides with kosher salt. Lightly brush with oil if desired to help prevent sticking.

Step 3: Preheat the Grill

Heat the grill to high heat (450–500°F / 230–260°C). Clean and lightly oil the grates.

Step 4: Grill the First Side

Place the steaks on the hot grill. Close the lid.

Cook 3–5 minutes without moving them to develop a good sear.

Step 5: Flip Once

Turn the steaks with tongs.

Grill another 3–5 minutes, depending on thickness and desired doneness.

Step 6: Check Temperature

Use an instant-read thermometer and remove the steaks when they reach:

Rare: 120–125°F (49–52°C)

Medium-rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

Medium-well: 150–155°F (66–68°C)

Well done: 160°F+ (71°C+)

steak two ways, method two: cast iron skillet (rosemary garlic butter seared steak)

Steak

Butter

Canola oil

Fresh rosemary

Garlic cloves

Kosher salt

Preheat a cast-iron skillet over high heat until very hot, about 500°F.

Pat the steak completely dry with paper towels. Generously season all sides with salt.

Add equal parts butter and canola oil to the hot skillet. Once the butter is melted and sizzling, carefully add the steak.

Sear for 4–5 minutes per side, depending on the thickness of the steak.

Add a few sprigs of fresh rosemary and several smashed garlic cloves to the skillet. Tilt the pan slightly and repeatedly spoon the hot butter and oil over the steak, basting it with the rosemary sprig as it cooks.

Continue cooking until the internal temperature reaches 125°F for medium-rare.

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Slice against the grain, spoon the rosemary-garlic butter from the pan over the top, and serve.

WHIPPED POTATOES CARBONARA

whipped potatoes carbonara

5 pounds Yukon gold potatoes, peeled and chopped into large chunks

3/4 cup heavy cream

2 sticks (16 tablespoons) unsalted butter, diced

Kosher salt and freshly ground black pepper

6 large eggs

Place the potatoes in a large pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat, then adjust the heat and continue to boil until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain the potatoes and let them sit in the colander to dry out a little, about 10 minutes. Place back into the pot. Meanwhile, poach eggs.

Add cream, 14 tablespoons of the butter, 1 tablespoon salt and a generous amount of black pepper to the pot with the potatoes. Mash with a potato masher until well combined and the potatoes are silky smooth. Just before serving, whisk poached eggs into the potatoes. 

RANCH DRESSING

ranch dressing

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk or regular milk

3/4 – 1 teaspoon dried dill weed

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon fine sea salt

1/8 teaspoon finely cracked pepper

freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. 

CLASSIC WEDGE SALAD

classic wedge salad

Iceberg head of lettuce

Cooked & crumbled bacon

Tomatoes

Bleu cheese crumbles

Ranch dressing

Wash lettuce thoroughly and cut into wedges. Sprinkle with bacon crumbles, diced tomatoes, bleu cheese crumbles and drizzle with ranch dressing. Serve pre-assembled or allow guests to build their own. 

TOMATO, BURRATA & BASIL SKEWERS WITH BALSAMIC PEARLS

 tomato, burrata & basil skewers with balsamic pearls

Tomatoes, garden tomatoes preferreably

Burrata

Basil

Balsamic Pearls

Slice tomatoes into small disks and top with a dollop of burrata. Chiffonade basil. Sprinkle with basil and balsamic pearls. Serve as an appetizer. 

MANGO FIZZ MOCKTAIL

5 oz. gingerale or diet gingerale

6 mint leaves

1 oz. mango puree or nectar

Clap the mint in your palms to releases the aromas and place at the bottom of the tall glass. Add your sugar syrup and mango puree on top of the mint. Fill your glass 3/4 full with crushed ice. Add gingerale and stir everything together well and top with further crushed ice and garnish with a sprig of mint.

VIRAL DIPPING OIL

Olive OIl

Balsamic Vinegar

Fresh Mozzarella Cheese or Buratta Cheese

Pesto

Fresh Herbs

Bread for dipping

Fill a shallow dish with a layer of olive oil. Drizzle with Balsamic Vinegar. Layer sliced mozzarella cheese or unfold a ball of burrata in the center. Drizzle with pesto and fresh herbs. Serve with bread for dipping. 

PESTO CAPRESE SANDWICH

2-4 tablespoons fresh basil pesto

2 thick slices fresh mozzarella cheese

2 thick slices fresh tomatoes

4 fresh basil leaves

1 handful fresh arugula

½ tablespoon extra virgin olive oil

½ tablespoon balsamic glaze

sea salt and fresh cracked black pepper

baguette, sourdough or crusty french bread

Grill bread, assemble sandwich, and serve. 

HOMEMADE MOZZARELLA CHEESE/QUESO BLANCO

Half-Gallon of Raw Milk or Pasteurized Whole Milk

7 Tbsp. white distilled vinegar

¼ tsp cheese salt, flaky sea salt, kosher salt (optional)

Water for soaking

Pour the milk into a large pot and gently keep stirring the milk so it heats evenly and reaches around 115 F/46 C. Turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately. Add a lid and allow it to sit for 15 to 20 minutes. Gather the curd by taking a spoon or spatula and bring the curd to the side against the pot. Make sure to fish around in the whey, because you will find extra curd. Then remove the curd from the whey and place it in a bowl. Use very clean hands and grab the curd and cup it in your hands and gently squeeze. Allow the whey to fall into the bowl and then discard it into the big pot of whey. Keep repeating this process several times, using a bit more force each time. You can also place it in the bowl and knead it a bit. *If you want to add salt, add it at this time. Place the pressed ball of cheese into a microwave-safe bowl. Heat it on high for about 30 seconds, then check the temp. Stir the cheese and heat it up again for about 20 seconds. The temp of the cheese Tastemakers, At Her Table: The Caprese Menu Recipes 

needs to be about 160F/71C. After the cheese hits the proper temp start stretching and folding the dough with a spoon, it will be hot. If there is any leftover liquid/whey pour it into the pot. Then switch to your hands when it cools enough to handle. Then shape it into a ball and place it into a bowl of cool water for about 10 minutes. Next, add in some ice to further cool the water and chill the cheese. The cheese is done. Pat the cheese dry with a paper towel and eat it. Or you can wrap it in plastic wrap and store it in the fridge for later use, it will last 1 to 2 weeks in the fridge. 

KOREAN EGGS

Eggs

1 tablespoon toasted sesame seeds
6 eggs
2 teaspoon salt 

2 tablespoon white vinegar

Marinade

1/2 cup soy sauce

1/2 cup water

1/3 cup honey

1/4 of a small onion, diced (about 1/4 cup)

4 garlic cloves, minced

2 scallions, minced

1 Korean red pepper, diced

1 serrano, sliced

Soft boil the eggs. In a medium saucepan, bring water to a boil with salt and vinegar. Using a spider strainer or slotted spoon, carefully lower the eggs into the water. Make sure the water completely covers the eggs. Simmer the room-temperature eggs on medium heat for 6 minutes over a gentle boil or 7 minutes if using cold eggs from the refrigerator.

Chill the eggs. Remove the eggs and place them in a water bath for 10 minutes or until cooled. Then, gently peel the eggs.

Make the marinade. In a mixing bowl, mix the soy sauce, water, honey, diced onion, minced garlic, minced scallions, sliced Korean pepper, sliced jalapeno, and toasted sesame seeds.

Marinate overnight. Add the eggs in an airtight container and pour the marinade on top. Marinate the eggs in the refrigerator for a minimum of 6 hours, but preferably overnight. It should last up to one week in the marinade.

Serve. Enjoy the Korean marinated eggs with freshly cooked rice, a spoonful of marinade, and a drizzle of sesame oil.

BUTTER CHICKEN

 Chicken Marinade

• 700 g (1½ lb) boneless chicken thighs, cut into chunks
• ½ cup (120 g) plain yogurt
• 1 tbsp (15 ml) lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp salt

Butter Sauce

• 2 tbsp (30 g) butter
• 1 tbsp (15 ml) oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 tsp chili powder (adjust to taste)
• 1½ cups (360 ml) tomato puree
• 1 cup (240 ml) heavy cream
• 1 tbsp (15 g) brown sugar
• Salt to taste

Rice & Garnish

• 3 cups (600 g) cooked basmati rice
• 2 tbsp chopped coriander
• Naan or flatbread (optional)

Instructions

1. In a large bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt. Add chicken and marinate for at least 30 minutes or overnight for deeper flavor.
2. Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken in batches for 2–3 minutes per side until lightly browned (it doesn’t need to be fully cooked). Remove and set aside.
3. In the same pan, melt remaining butter and sauté onion for 3–4 minutes until golden. Add garlic, ginger, garam masala, and chili powder; cook another 30 seconds until fragrant.
4. Stir in tomato puree and simmer for 5–6 minutes, stirring occasionally, until thickened and darker in color.
5. Pour in cream and brown sugar, stir well, then return the chicken to the pan. Simmer on low for 10–12 minutes until chicken is tender and the sauce is rich and creamy.
6. Adjust seasoning with salt, and add a splash of water if the sauce becomes too thick.
7. Serve over warm basmati rice, sprinkle with fresh coriander, and pair with naan.

GIGI'S HEARTY BAKED BEANS

 

Hearty Baked Beans

• 6 slices bacon, cooked and crumbled (set aside)
• 1 lb ground beef (hamburger)
• 1 medium onion, diced

Sauce

• ¼ cup brown sugar
• 1 tablespoon mustard
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ½–¾ cup barbecue sauce
• ½ cup ketchup

Beans

• 1 can pork and beans or baked beans
• 1 can kidney beans, drained
• 1 can white beans, drained

Instructions

1. Cook the bacon until crisp. Crumble and set aside.
2. Brown the ground beef with the diced onion. Drain any excess grease.
3. Stir together the brown sugar, mustard, Worcestershire sauce, garlic, salt, pepper, barbecue sauce, and ketchup.
4. Add the pork and beans (or baked beans), kidney beans, white beans, cooked bacon, and beef mixture. Stir until everything is well combined.
5. Bake at 300°F for 30–40 minutes, or until hot and bubbly.

This classic, hearty potluck-style baked bean recipe is perfect alongside barbecue, burgers, or grilled chicken.

BROWN BUTTER LEMON RICOTTA PANCAKES

 

Pancakes

• ¼ cup browned butter
• ¼ cup sugar
• Zest of 1 lemon
• ¾ cup flour
• 1½ tsp baking powder
• ¾ tsp salt
• 3 eggs
• ¾ cup ricotta
• ¼ cup buttermilk (or add ¼ Tbsp vinegar to milk)
• 1½ tsp vanilla extract

Whipped Ricotta

• ½ cup ricotta
• 1 tsp honey
• 2 Tbsp lemon juice

Lemon Glaze

• ½ cup powdered sugar
• 1–2 Tbsp lemon juice

---

Instructions

1. Brown the butter.
2. Mix the sugar and lemon zest together to infuse the sugar.
3. Add the flour, baking powder, and salt.
4. In a separate bowl, whisk together the eggs, ricotta, buttermilk, and vanilla.
5. Combine the wet and dry ingredients, then add the browned butter.
6. Gently mix until just combined.
7. Let the batter rest for 10 minutes. Meanwhile, make the whipped ricotta.
8. Whisk together the ricotta, honey, and lemon juice. Refrigerate until serving.
9. Mix the powdered sugar and lemon juice to make the glaze.
10. Cook the pancakes and serve topped with whipped ricotta and lemon glaze.

CLASSIC WHITE SOURDOUGH

CLASSIC WHITE SOURDOUGH

150g bubbly, active starter
300g water
10g salt
450g flour (I like half all-purpose and half bread flour)

Step 1: MEASURE and MIX the dough

I use a Kitchen-aid mixer. Starting with the starter, add the salt, water and flour all together in a bowl. Using the dough hook, mix the dough for about 5 minutes and then cover the bowl with a lid or a plate.

Step 2: PULL and TURN

Let the dough rest for a few minutes and then wet your hand (so that dough doesn't stick to it) and pull the dough up from the side and gently push it into the center. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. This will help to improve the dough and enhances the oven rise. You’ll want to do this a few times within the first hour. Experts recommend 4 times within the first hour … I try to at least do it at least twice (about 5-10 minutes apart)

Step 3: BULK RISE …also known as the first rise..this will take 6-8 hours for your dough to roughly double in size. Keep in mind, you can do this “too long”, or over-proof, where the rough rises to its capacity and then starts to drop. You’ll want to make sure to shape your dough BEFORE this happens

Step 4: SHAPE the dough.

Gently pour your dough onto a floured surface and shape it into a ball. Your goal here is to create a nice tight “gluten skin” around your loaf. Keep in mind that the bread will take on the shape that you form …meaning if your dough is shaped a little lop-sided, your bread will bake a little lop-sided. So do your best to shape it in a uniform matter (I have a video in my highlight bubble on my Instagram to show this). Line the Dutch oven with parchment paper and let it rise in there (with the lid on)

Step 5: SECOND RISE will take roughly two hours …in warmer temperatures, it can be slower, or it can take longer in cooler temperatures.

Step 6: PREHEAT the oven. Many recipes recommend that you heat your Dutch Oven before adding the dough. I found that this was quite a cumbersome step. I use to get my oven as hot as it will go (500 degrees) and then lower it to 420. I have since eliminated even that step, and now I just turn my oven on to 420 degrees for baking. (You'll have to get a feel for your own oven.)

Step 7: SCORE your dough using either a very sharp knife, a razor blade, or a lame. To really enhance the design, I recommend putting just a little flour over the surface of the bread before scoring

Step 8: BAKE the bread in the Dutch oven at 420 degrees for 45 minutes. Remove the loaf from the Dutch Oven (I just use the parchment paper to pull the loaf out) and place it right on the rack in the oven. Brown the crust for 3-6 additional minutes. Note: if you want a softer crust, don’t brown it too much. If you want something crispier you can leave it in the oven for a few extra minutes.

FRENCH BAGUETTES

 

• 1 Tablespoon yeast
• 2 cups lukewarm water
• 3 cups white Kamut
• 1 tablespoon sugar
• 2 teaspoons French coarse salt
• Butter, Melted

1. Dissolve yeast in warm water and let sit for a few minutes. Mix flour sugar and salt in large bowl with dough hook. Stir in yeast. Make a soft sticky dough. Cover with dish towel and let rise until double 2 to 4 hours.

2. Beat the dough down with your fist. Divide into 4 skinny baguettes. place in greased pans. Cover and let rise until double.

3. Make 3 small slits and brush tops with butter. Place the bread in the oven on the bottom rack.

4. Turn on the oven to 400 and set the timer for 30 minutes.

NO-KNEAD SOURDOUGH BREAD

▢ 1/3 cup bubbly active sourdough starter, (75 g)
▢ 1 1/4 cups water, (300 g)
▢ 4 cups bread flour, (500 g)
▢ 2 teaspoons fine sea salt, (10 g)

1. Feed your starter 4-12 hours before you plan to use it.
2. In a medium bowl, combine the active starter with water, stirring well with a fork.
3. Add the flour and salt. Mix with a fork until the ingredients are combined. The dough will look rough and sticky, which is perfectly fine.
4. Let the dough rest for 10 minutes and then stir it one more time. There should be no dry spots and it should look like traditional bread dough.
5. After the initial rest, cover the bowl again and let the dough ferment for 8-18 hours at room temperature. This is the bulk rise, allowing the dough to develop flavor and structure. An overnight rise is generally the easiest.
6. Gently transfer the dough onto a lightly floured surface. Shape the dough by tucking the edges into the center, forming a tight ball. Let the dough rest for 5-10 minutes.
7. Dust a proofing basket to prevent sticking. Place the dough ball, smooth side down, into the basket. Cover with a damp towel.
8. Let the dough rest for 1-4 hours at room temperature until it spreads slightly and looks puffy.
9. Preheat your oven to 450°F. Carefully turn the dough out onto a piece of parchment paper, score the top, and transfer to a preheated Dutch oven with the lid on.
10. Bake covered for 40 minutes, then remove the lid and bake for another 10-15 minutes until dark brown and hollow-sounding when tapped.
11. Remove the bread from the oven, transfer to a wire rack, and let cool for at least 1 hour before slicing. 

OVERNIGHT CHEESE PUFF EGGS

10 eggs

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 pint cottage cheese (=2 cups = 16 oz)

3/4 lb. Monterey Jack cheese shredded

1/3 lb. Swiss cheese, shredded 

1/2 cup butter, melted

4 oz can green chilis

Beat eggs until lemon color. Add flour, baking powder, and salt. Add cottage cheese and green chilis. Fold in grated cheese. Blend in melted butter. Place in a 9x13" dish, cover and refrigerate overnight. Bake, uncovered, at 350 degrees for 30-60 minutes, util lightly brown and center is firm. 

OVEN BAKED CRAB CAKES

 OVEN BAKED CRAB CAKES

16 oz fresh lump crab meat, drained

1 large egg

1/4 cup mayonnaise

1 1/2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon Cajun seasoning*

1 teaspoon Old Bay seasoning

1/8 teaspoon salt

1 teaspoon fresh lemon juice (plus more for serving)

16 saltine crackers, crushed (about 2-inch size pieces)

2 tablespoons softened butter (for greasing the baking sheet)

4 tablespoons salted melted butter, divided

Lemon wedges for serving

Whisk together the egg, mayonnaise, Worcestershire sauce, Dijon mustard, parsley, lemon juice, and all the seasonings until smooth and well combined. Pour this mixture gently over the crab meat. Sprinkle in the crushed saltine crackers, and using a spatula, carefully fold everything together. Try to preserve the large chunks of crab as much as possible.

Cover the bowl and let it chill in the refrigerator for at least 30 minutes—or up to a full day if you’re prepping ahead.

Preheat your oven to 450°F. Grease a baking sheet generously with softened butter. Now, divide the crab mixture into six portions, roughly 1/2 cup each. Form each one lightly into a mound—don’t compress them too much; you want them just held together. Place the crab cakes on the baking sheet, spaced a few inches apart. Spoon melted butter generously over the tops so it can seep into all those delicious little crevices. Bake immediately in the hot oven for 13–15 minutes, or until a golden crust forms on top. Once out of the oven, brush with a little more melted butter and finish with a fresh squeeze of lemon. Serve right away while they’re warm and crisp.

REMOULADE SAUCE

½ cup mayonnaise

1 tablespoon mustard

1 teaspoon hot sauce

½ teaspoon paprika

2 garlic cloves, grated

1 scallion, finely chopped

1 teaspoon fresh lemon juice

1/8 teaspoon onion powder

Pinch of cayenne

Stir together the mayonnaise, mustard, hot sauce, paprika, garlic, scallion, lemon juice, onion powder, and cayenne.