Food Posts

Ingredients

• 1 1/2 lb ground beef, ideally 80/20
• 1 small onion, finely grated and squeezed dry
• 3 garlic cloves, minced
• 2 tbsp chopped parsley
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp Aleppo pepper or 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Cooking Instructions

1. Mix the beef, squeezed onion, garlic, parsley, paprika, cumin, Aleppo pepper, salt, black pepper, and olive oil until evenly combined.
2. Knead the mixture for 2 to 3 minutes so it becomes tacky enough to hold on skewers. Cover and chill for 20 minutes if you have time.
3. Divide into 8 portions. Shape each portion around a skewer or into long oval kabobs, pressing firmly so there are no loose gaps.
4. Heat a grill, grill pan, or cast iron skillet to medium-high. Oil the surface lightly.
5. Cook the kabobs for 10 to 12 minutes, turning every few minutes, until browned, lightly charred, and cooked through.
6. Rest for 5 minutes, then serve with flatbread, grilled peppers, lemon, herbs, or a simple yogurt sauce.

Ingredients

• 1.5 lb ground beef, 80/20 if possible
• 4 soft burger buns, split and toasted
• 8 cheddar slices
• Dill pickles and shaved white onion
• 2 tbsp butter or beef tallow for the pan
• 1/3 cup mayo, 2 tbsp ketchup, 1 tbsp mustard
• 1 tsp smoked paprika, pickle juice, salt, and pepper

Cooking Instructions

1. Stir mayo, ketchup, mustard, smoked paprika, a splash of pickle juice, salt, and pepper into a quick burger sauce. Chill it while the grill or griddle heats.
2. Divide the beef into eight loose balls. Do not overwork them; rough edges become crispy edges.
3. Heat a cast iron pan or flat top until very hot. Add butter or tallow, place down two beef balls, and smash hard with parchment and a spatula.
4. Season the patties, cook until the edges are deeply browned, then scrape and flip. Add cheddar immediately and let it melt.
5. Stack two patties per bun with sauce, pickles, shaved onion, and the toasted top bun. Press once so everything gets friendly.

Ingredients

• 2 lb split chicken wings
• 1 tbsp baking powder
• 1 tsp garlic powder and 1 tsp kosher salt
• 1/3 cup honey
• 4 garlic cloves, minced
• 2 tbsp soy sauce and 1 tbsp rice vinegar
• 1 to 2 tbsp chili crisp or hot sauce
• Lime wedges, sesame seeds, and green onion

Cooking Instructions

1. Pat the wings very dry. Toss them with baking powder, garlic powder, and salt so the skin crisps instead of steaming.
2. Bake at 425 F on a rack for 35 to 40 minutes, flipping once, or air fry at 400 F until crisp and cooked through.
3. While the wings cook, simmer honey, garlic, soy sauce, vinegar, and chili crisp for 3 to 4 minutes until glossy.
4. Toss hot wings in the sauce, then return them to the oven or air fryer for 2 minutes to set the glaze.
5. Finish with lime, sesame, and green onion. Serve right away before the sticky-crispy magic softens.

Ingredients

• 12 oz fettuccine, linguine, or short pasta
• 2 tbsp butter
• 3 garlic cloves, minced
• 2 tsp cracked black pepper
• 3 cups water or light stock
• 3/4 cup cream
• 1 cup grated parmesan
• Lemon zest, parsley, and salt

Cooking Instructions

1. Melt butter in a wide pot. Add cracked pepper and toast it for 30 seconds until it smells bold and warm.
2. Add garlic and stir for another 30 seconds. Add pasta, water or stock, and a good pinch of salt.
3. Simmer uncovered, stirring often, until the pasta is tender and the liquid has reduced into a starchy sauce.
4. Lower the heat, stir in cream, then add parmesan in handfuls so it melts smoothly instead of clumping.
5. Finish with lemon zest and parsley. Taste for salt and pepper before serving.

Ingredients

• 1.5 lb chicken thighs, steak, or a mix, cut into cubes
• 2 bell peppers, chunked
• 1 red onion, chunked
• 1/4 cup soy sauce
• 1/4 cup orange juice
• 2 tbsp honey
• Garlic, ginger, chili flakes, and black pepper
• Cilantro or parsley to finish

Cooking Instructions

1. Soak wooden skewers if using them. Thread meat, peppers, and onion with a little space between pieces so heat can hit the edges.
2. Whisk soy sauce, orange juice, honey, garlic, ginger, chili flakes, and black pepper. Brush half over the skewers.
3. Heat the grill to medium-high. Oil the grates, then grill skewers for 12 to 16 minutes, turning every few minutes.
4. Brush with the remaining glaze during the last few minutes so it caramelizes without burning.
5. Rest for 5 minutes and finish with herbs. Serve with rice, salad, or grilled flatbread.

Ingredients

• 1 lb ground beef
• 2 tbsp taco seasoning
• 1 tbsp tomato paste
• Cooked rice or chopped romaine
• Tomatoes, shredded cheese, jalapeno, and cilantro
• Crushed tortilla chips or tostada shells
• 1/3 cup sour cream and 1/3 cup salsa

Cooking Instructions

1. Brown the beef in a skillet, breaking it up until the edges get a little crispy.
2. Add taco seasoning and tomato paste. Splash in 1/4 cup water and simmer until the beef is saucy but not wet.
3. Mix sour cream and salsa into a quick drizzle. Add a pinch of salt if it needs a little snap.
4. Build each bowl with rice or romaine, taco beef, tomatoes, cheese, jalapeno, and cilantro.
5. Crush tortilla chips on top right before serving, then drizzle the salsa cream so the crunch survives.

Ingredients

• 4 cups diced potatoes
• 6 strips bacon, chopped
• 1 bell pepper, diced
• 1 small onion, diced
• 4 eggs
• 2 tbsp maple syrup
• 1 tbsp hot sauce
• Green onion, salt, and pepper

Cooking Instructions

1. Cook bacon in a large skillet until crisp. Remove it with a slotted spoon and leave the drippings in the pan.
2. Add potatoes, season with salt and pepper, and cook until browned and tender, stirring only when needed so they crisp.
3. Add pepper and onion. Cook for 4 to 5 minutes, then stir the bacon back in.
4. Make four small wells and crack in the eggs. Cover until the whites set and the yolks are how you like them.
5. Stir maple syrup and hot sauce together, drizzle over the hash, and finish with green onion.