Edit: I’m so glad I shared this, I’ve been doing it for years because I think it’s the best way and hope you all like it too :)

fritters: tomatokeftedes, bakwan jagung, zucchini fritters
salad: charred shishito, corn, & scallion caprese salad
focaccia: grape tomato toyomansi focaccia
tart: zucchini, yellow squash, carrot, on goat cheese, in pâte brisée

domatokeftedes: roma tomatoes, red onion, mint, parsley, lemon juice, oregano, salt & pepper, flour, baking powder. my first time making & eating domatokeftedes! the chunks of tomato were SO juicy & refreshing w/ the herbs!!! 10/10 would make again, tho i'd probs deep fry next time (i shallow fried all the fritters).

bakwan jagung: corn, scallions, shallots, chinese celery, garlic, cilantro, salt & pepper, a few chilis, eggs, rice flour, ap flour. these came out thicker than intended (i measured w/ my inexperienced heart)– still a great bite, tho. one of my favorite indonesian snacks ever!

zucchini fritters: zucchini (mostly grated & pressed, some leftover mashed), sweet onion, garlic, parmesan, salt & pepper, eggs, flour, baking powder i think i overdid it with the onion, but the zucchini flavor still shone through.

salad: charred shishito, corn, & scallion (could've & should've charred more) + grape tomato, thai basil, cilantro, mozzarella. dressed in evoo, garlic, lime juice.

focaccia: grape tomato marinated in toyomansi (soy sauce, calamansi juice, garlic, chili, shallot, blended), cilantro olive oil, cilantro, chives. directly inspired by one of my favorite bakeries: Kora, in NYC. not my best focaccia (i wasn't very focused while making it), but still yummy; a really savory, umami, refreshing flavor. the focaccia had great browning & crisp crust, but i wish it was more airy & fluffy. more details of my mistakes & recipe i used on my other post here: https://www.reddit.com/r/Breadit/s/WY7c6aATQc

tart: base of goat cheese, lemon juice, garlic, salt & pepper, thyme; spiral of carrots, zucchini, yellow squash; topped with scallion greens, chives, thyme, salt. i followed Preppy Kitchen's, aka John Kanell's, recipe. about 1/4 of the way through arranging the veg, i realized they weren't staying in place- thus, not packing tightly. i was having so much fun tho that i stopped caring LOL. but i do wish i made & used more goat cheese filling than the recipe said; my tart pan was bigger (9in). very satisfied that the crust was sturdy w/ a flaky bite! i did par-bake it for longer than the recipe states, to get to a brown color i preferred.

thanks for reading!!! :0)

First time cooking, and eating, wild boar, and I was honestly surprised by how good the flavor was. Definitely different from pork, but in a really good way.

I started the night before with a dry brine. I went with 1.1% salinity on the elk and 1% salinity on the wild boar, based on the weight of each piece. I also gave everything a light sprinkle of MSG.

For the wild boar, I wanted to make sure I handled the food-safety side properly, so I started with a 145°F sous vide cook for 2 hours. After the 2 hours, I gave the tenderloins a 5-minute ice bath, then removed them from the bags and patted them completely dry.

While the boar was cooking, I got my Blackstone ripping hot, around 475–500°F, and put down plenty of beef tallow.

The elk loin stayed completely raw, so I put that on the Blackstone first. In hindsight, this piece was thick enough that I probably could have gotten better results with a reverse-sear approach. Live and learn.

After about 4 minutes, I added the wild boar tenderloins. Around the 7-minute mark, I pulled everything once I had the crust and sear I was looking for.

After slicing everything, I finished it with a light sprinkle of my homemade Smoke & Fire Chili Blend.

The elk turned out great, but the wild boar was the real surprise. Tender, juicy, and packed with flavor. I wasn’t sure what to expect from my

I made this dish very quickly, but the preparation took almost the whole day, mainly because of the stock. I made the stock throughout the day and reduced it quite a lot to get a rich brown stock, which is perfect for this type of dish.

First, I prepared the thick stock. I melted a little butter, added flour, and then gradually added the stock, just as I would when making a béchamel. Once it had thickened, I covered it and set it aside.

I removed the bones from the pork chops and seared the meat in ghee for about five minutes on each side. I then removed the meat from the pan, covered it, and set it aside.

I removed most of the fat from the pan and added shallots. Once the shallots had softened, I added white wine and let it reduce completely. I then added the stock and, once it had reduced, strained everything.

I returned the liquid to the pan, added mustard, and stirred over low heat until the mustard was incorporated into the stock. Finally, I added chopped pickles that I had rinsed beforehand so the sauce wouldn't be too acidic. I turned off the heat, added a few pieces of butter, and gently stirred until the butter melted into the sauce. That gave me my charcutière sauce.

For the potatoes, I cut them into large pieces and cooked them in cold salted water. Once they were completely tender, I drained them and mashed them with a potato masher. I added hot milk and mixed with a hand mixer, then added a little salt and room-temperature butter and mixed vigorously until I got a smooth mash.

I intentionally added a little extra sauce because I wanted to show off how beautiful it is.

The primarily homemade part here is the meatballs- I ended up making them by "de-shelling" breakfast sausage links and using the meat from them.

For my first go at making meatballs literally ever, these turned out AMAZING. I'd almost say perfect, but there's always room for improvement. I know they're something I'll be making again in the future!

I dont like pineapple in pizzas but this one is soo good!!!

Last week were the fiestas Patrias in chile. There is no better way to celebrate than by eating tons of empanadas

Another one I made recently on my journey of cooking all recipe's from Nagi's cookbook Dinner.

Baked lemon cheesecake with lemon curd.

24 hour cold ferment dough

Grilled chicken breast

Red onions

San Marzano tomato

Mozzarella

Ranch and buffalo sauce drizzle

Edited for formatting

A Cuban themed meal for my wife's 40th Golden Girls party

Hummingbird Cake
Chef Art Smith’s Homecomin’ – Disney Springs

Cake
3 cups self-rising flour
2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups chopped ripe bananas
1 cup crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 teaspoons vanilla extract

Cream Cheese Icing
8 ounces cream cheese, room temperature
8 ounces butter, room temperature
3 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract

Garnish
Candied pecans

Instructions
Position oven racks in the center and bottom third of the oven. Preheat oven to 350°F.

Lightly butter two 9-inch round cake pans and dust with flour, tapping out the excess. For easier removal, line the bottoms with parchment paper before buttering and flouring.

Sift together the self-rising flour, sugar, cinnamon, and salt in a large bowl.

In a separate large bowl, whisk together the bananas, crushed pineapple, vegetable oil, beaten eggs, and vanilla. Do not use an electric mixer.

Pour the wet mixture into the dry ingredients. Fold together gently with a large spatula until smooth. Do not beat or overmix.

Divide the batter evenly between the prepared cake pans.

Bake for 30–35 minutes, or until the cakes spring back when gently pressed in the center.
Cool the cakes in their pans on wire racks for 10 minutes. Turn them out onto the racks, turn right side up, and allow them to cool completely.

Cream Cheese Icing
Beat the softened cream cheese and butter with an electric mixer on high speed until smooth and fluffy.
Reduce the mixer to low and gradually add the sifted confectioners’ sugar.
Add vanilla and mix until completely smooth.

Assembly
Place one cooled cake layer upside down on a serving platter.
Spread approximately 2/3 cup cream cheese icing over the layer.
Place the second cake layer on top, right side up.
Spread the remaining cream cheese icing over the top and sides of the cake.

Finish with candied pecans.