INGREDIENTS

• Deep Frying Oil

• Wet:
  • 75g flour
  • 50g potato starch
  • 100g buttermilk
  • 30g egg white
  • 25g vodka
  • 120g beer/seltzer
  • 1 teaspoons salt
  • 1 teaspoon Garlic
  • 1/2 teaspoon Paprika
  • 1 teaspoon Chili
  • 1 teaspoon Black Pepper
• Dry:
  • 6:1 white flour/rice flour
  • Or Tapioca flour

INSTRUCTIONS

1. Dry, Wet, and then put dry again
2. Fry on a low temperature, then on a high temporary for a short period of time (drives out moisture)

INGREDIENTS:

• 900 g Mashed Potatoes, Peeled, Boiled, Riced While Hot
• 275 g Pâte à Choux
• 100 g Butter
• 4 Egg Yolks
• 480 ml Water
• 100 g Unsalted Butter
• 8 g Salt
• 3 g Sugar
• 280 g Flour
• 200 g Eggs

INSTRUCTIONS

1. Boil water, butter, sugar, and salt until the butter melts
2. Remove from heat and stir in flour until it forms a cohesive paste
3. Return to heat briefly to dry the mixture out until it releases from the pan
4. Transfer to a bowl and beat in the eggs gradually. Add enough eggs until a smooth V forms when you drop it off a maryse
5. Boil potatoes until tender, while warm rice or sieve the cooked potatoes until smooth
6. Mix in butter and egg yolks
7. Fold the choux into the mashed potatoes gently until fully incorporated
8. Pipe or spoon the mixture into walnut sized quenelles or balls on a tray using wet hands or a piping bag

Heat oil to 160°C

INGREDIENTS

• Deep Frying Oil
• Grated Mozzarella
• Bacon Bits
• 2 Onion
• 5 Jalapones
• 3/4 cup flour
• 3/4 cup Cornmeal
• 1/4 corn starch
• 1 teaspoon Baking Powder
• 1 teaspoons salt
• 1 teaspoon Garlic
• 1/2 teaspoon Paprika
• 1 teaspoon Chili
• 1 teaspoon Black Pepper
• 1 Egg Large
• 1 cup Buttermilk
• 60g Butter

INSTRUCTIONS

1. First Dry ingredients
2. Then Wet ingredients

INGREDIENTS

• 2 egg yolks
• 80g granulated sugar
• 22g cornstarch
• 50 grams blanched pistachios
• 250 heavy cream
• 1/4 cup cold milk (for blending pistachios
• vanilla or something

INSTRUCTIONS

1. Sanitize the eggs
2. Blend pistachios with milk
3. Whisk egg with sugar until foamy
4. Heat the heavy cream in a pan (leave some out)
5. Add the corn starch to cream via cold injection (take some milk heavy cream mix with starch, add back in)
6. Mix in the pistachios
7. Turn down the heat and add in the eggs, do not boil, do not cook, just heat
8. Add in the vanilla

[Original Source: https://www.cucinabyelena.com/best-italian-pistachio-cream/]

INGREDIENTS

• 4 large onion, finely chopped
• 6 large garlic cloves, crushed
• 5 medium tomatoes (350 grams), seeded and finely chopped
• 2 sweet potatos
• 1 Corn
• Ghee
• 2 teaspoon cumin seeds
• 4 teaspoon coriander seeds
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon garam masala
• ½ teaspoon turmeric
• 600g canned black beans
• Salt to taste
• 500g coconut cream
• 1.5 teaspoons methi leaves
• 20 curry leaves
• Parsley
• 1 Greek Yohurt (Naan)

Original Source: https://www.thefieryvegetarian.com/black-bean-curry/

Ingredients

• 3 onions
• ½ teaspoon salt
• 1½ teaspoons ground garlic
• 3 bay leaves
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1½ teaspoons smoked paprika
• 2 teaspoons oregano
• ½ teaspoon black or white ground pepper
• 2⅔ cups of canned black beans (6-8 cups cooked)

Instructions

1. Dice and fry onions
2. Add seasoning and fry for another 2 minutes
3. Add beans and water
4. Boil and then simmer for 15 minutes
5. Remove the Bay leaves!