3 Lbs Russet Potatoes (roughly 4 Potatoes)

1 lemon cut in half 

1 1/2 C All Purpose Flour

2 Tsp Kosher Salt

1 large Egg

2 Tbsp Unsalted Butter

2 Tbsp Extra Virgin Olive Oil

1/2 C roughly chopped Fresh Sage leaves 

3/4 C freshly grated Parmesan

1/8 Tsp dried Chili Flakes

Cracked Black Peppercorns for garnishing

Large Crystal Sea Salt for garnishing (optional)

Peel and quarter the potatoes and place in a pot large enough to cover with tap water completely.  Bring to the boil then reduce to a simmer.  Simmer the potatoes until the potatoes are completely cooked, approximately 30 minutes.  Gently remove the potatoes and place them on a tray to cool and dry out a bit, till they are cool enough to handle but still warm. You may cover the potatoes with a tea towel to keep warm.

Cut a lemon in half and prepare to grill it. Place the lemon flat side down on a grill pan or skillet on medium high heat.  Don’t move or touch it, let it grill until the lemon is blackened and softened.  This will take roughly 12 minutes.  Once grilled, set aside and let cool.  You will get to play with this later.  

Take your egg and beat with a fork or whisk in a small bowl. Set aside. 

Place flour and salt in a separate large bowl and mix till combined.  

Once potatoes are still warm but cool enough to handle, use a ricer to squeeze them into a clean, dry medium sized bowl.  If you don’t have a ricer, then use a potato masher but make sure you don’t mash them more than necessary as the gnocchi will turn out gummy; a ricer is preferred.  Add beaten egg to the riced potatoes and combine with your hands till it is evenly combined.  Again, work as little as possible to prevent a gummy gnocchi.  

Add potato and egg mixture to the flour salt bowl, and once again combine by hand till you have a fairly smooth dough that is tinted evenly yellow from the egg being well combined.  Cover this bowl with a plate to make sure it doesn’t air out while it rests. You can also use plastic wrap Rest for 10 minutes.

Prepare a large tray with a light dusting of flour and set aside.

Once dough has rested for 10 minutes cut into roughly 6 equal sized pieces.  

Flour a clean work surface generously and roll out the 1/6th portioned pieces of dough, one at a time, to a long even dowel roughly the thickness of your thumb.  Using a paring knife, cut the dowel into pieces that are roughly one knuckle in size.  Press the tip of your finger into each piece leaving a dimple in each piece.  Once done, transfer to the dusted tray in a single layer and keep separate so that they don’t pile up.  Repeat until all of your dough is complete.  

Bring a large pot of water to the boil and season with salt.  Gently grab gnocchi (they are delicate) and  transfer the gnocchi to the boiling water and cook till they float, roughly 1 minute max.  Remove the cooked gnocchi from the pot with a slotted spoon and place the drained gnocchi onto a clean dry tray.  

Now this step you will want to do in small batches to avoid crowding the pan, if you do so they will clump together and that’s not good.  Bring a large nonstick pan to medium high heat.  Add butter and olive oil to the pan.  Once butter is sizzling add fresh chopped sage.  The sage will sizzle immediately, add enough of the gnocchi to the pan ensuring that the pan is not crowded and it sits in a single layer, no clumping.  Allow the gnocchi to brown, toss the pan gently to brown the other side.  This should take all of 5 mins total. 

Transfer the contents of the pan to a platter and grate fresh parmesan over the the whole platter.  Sprinkle the red chili flakes over the whole platter and also freshly cracked black peppercorns.  Finish with a drizzle of the charred grilled lemon and large crystal sea salt. 

Try not to eat the whole recipe and share, if you can resist.  

1 1/2 Tbsp Kosher Salt

1 Tbsp freshly ground Black Peppercorns

2 Tsp Onion Powder

2 Tsp Garlic Powder

2 Tsp Sweet Paprika

2 Tsp Vegetable Oil

1 full rack Pork Side Ribs (about 3.5 lbs/1.5 kg), about 1 1/2″ thick

6 C Wood Smoking Chips (Applewood or Hickory recommended)

In a small bowl, combine salt, pepper, onion and garlic powder, and sweet paprika.

Trim any bits of gristle or hanging fat from the ribs. Pat dry with a paper towel. Lightly

coat ribs all over with vegetable oil. Evenly coat ribs all over with spice rub, patting

down firmly to adhere spices to every nook and cranny. Let ribs stand, covered, while

you prepare the bbq.

Soak 2 cups of the wood chips in water for at least 15 minutes. Using heavy duty

aluminum foil, create a large flat pouch and fill with the soaked (and drained) wood chips

and dry chips. Seal the edges and poke a few holes on both sides of your smoking pouch.

Heat your gas bbq to high heat on one side. Place the smoking pouch on the lit side of

the bbq, directly on the grill. Cover and wait until you see smoke coming out of the grill.

Turn heat down to medium low; open the cover and quickly place the ribs on the grate

over the burner not in use. Cook using this indirect heat method, maintaining a

temperature of 250º F for a total cook time of about 4 – 4 3/4 hours, depending on the

weight and thickness of the ribs. (Try not to open the lid too often to peek, as you’ll let

excess heat and smoke escape – if this happens, you may need to turn up the lit burner to

medium for a few minutes to bring the temperature back up.) When ribs are just about

done, turn the lit burner up to medium high heat for 30 mins, helping the outer surface of

the ribs form a nice rich crust. Ribs are done when they are dark brown, tender but with

still a bit of give, and meat starts to shrink slightly away from the bones.

Let ribs rest at least 10 minutes before slicing. Serve warm with a side of Citrus Mojo

Sauce.

Citrus Mojo Sauce

1/2 C Olive Oil

1/4 C finely chopped Garlic (about 10-12 cloves)

1 Tsp ground Cumin

2 Tbsp chopped fresh Oregano

1/2 C freshly squeezed Orange Juice

1/2 C freshly squeezed Lime Juice

1 Tsp Kosher Salt

In a small pot, combine olive oil, chopped garlic, cumin and 1 tbsp chopped oregano.

Bring up to a low sizzle over medium heat, stirring, for about 2-3 minutes, just until

garlic is softened slightly. Take your now aromatic oil off the heat and let cool down to

room temperature. Stir in fresh juices, reserved 1 tbsp chopped oregano and season with

salt. Set aside until ready to use.

• 2 Tbsp Yellow Mustard Seed
• 4 C frozen Cranberries (about 1 lb)
• 1/2 C White Granulated Sugar
• 1/2 C Brown Sugar
• 1/2 C Water
• 2 Tbsp finely minced fresh Ginger
• 1/2 Tsp Fennel Seed
• 1/4 Tsp freshly ground Black Peppercorn
• 1/4 Tsp Kosher Salt
• 1 Cinnamon Stick
• 6 wide strips fresh orange peel (from about 1/2 medium orange)
• 1/3 C fresh Orange Juice (juice from 1 medium orange)
• 1 Tbsp Red Wine Vinegar

Place mustard seeds in a small heat safe bowl and pour enough boiling water over to cover.  Set aside.  Let mustard seeds “bloom” for a few minutes while the rest of the sauce comes to a boil.

In a medium pot, combine remaining ingredients.  Stirring occasionally, bring to a simmer, about 5 minutes.  Strain soaked mustard seeds (discarding water) and add the seeds to the pot.  Let sauce simmer until cranberries pop and mixture reduces slightly, about 10 minutes, stirring occasionally.  Let sauce cool to room temperature.  Remove orange peel strips and cinnamon stick before serving.

Egg Crepes

• 4 large free run Eggs
• 1/2 Tsp ground Turmeric

Preheat a non stick 8” skillet to low heat.  

Using a whisk, beat eggs and turmeric together till smoothly combined.  

Using a 1/4 cup measure, pour egg mixture into lightly oiled preheated skillet.  Move the pan around so that the egg forms an even layer in the pan.  Allow the egg to cook for about 1 minute then, using a heat resistant rubber spatula, remove gently from the skillet and place on a tray.  Repeat until all egg is used up, you will have 4 egg crepes.  

Cranberry Grapefruit Chutney

• 3/4 C freshly squeezed Grapefruit juice
• 1/2 Tsp lightly packed Grapefruit zests
• 1 C frozen whole Cranberries
• 1 Tbsp + 1 Tsp Honey
• pinch of Kosher Salt

Place all ingredients in a small sauce pot and simmer over low heat for approximately 20 minutes or until cranberries burst and the sauce forms a thick jam like consistency.   Mix the contents of the pan so that it still retains some texture but all the cranberries are mushed down.  Cool completely. 

Add honey and kosher salt and stir till evenly mixed.  Set aside and allow to cool fully.  

Putting It Together

• 8 pieces of fresh Chive
• 2 Avocados julienned 
• 1/4 C freshly picked Mint
• Kosher salt to season
• freshly ground Black Peppercorns to season
• Maldon Sea Salt to finish

Bring a small pot of water to the boil.  Submerge chives in hot water and when they change color and soften, after about 30 seconds, remove using a slotted spoon and transfer to a bowl with cold tap water.  Allow to cool fully, drain, then set aside.  

Place a crepe on a flat clean surface cooked side down.  Place avocado on the lower third from end to end of crepe and season with salt and pepper.  Add roughly 3/4 Tbsp of cranberry chutney from end to end beside the avocado.  Evenly distribute 1/4 of the fresh mint on top of chutney.  Roll up the crepe like a cigar, tightly but gently.  Using a very sharp thin knife, trim the ends of the cigar so that it is cleanly cut; removing about 1/4” off of each end.  You want straight clean edges and you will have to rinse knife after each cut.  

Slide a piece of chive gently under the cigar roll until it is about 2” from the end of the cigar and tie into a knot, repeat on the opposite end.  Cut the cigar roll in exactly half so that you now have two Golden Egg Rolls. 

Repeat until all of the egg rolls and chives are used up.  You will have made 8 Golden Egg Rolls by the time you are done.   Sprinkle each with a little bit of Maldon large crystal sea salt.  

Serve immediately.  

Orange Glazed Salmon

• 1 1/2 C freshly squeezed Orange Juice
• 1 1/2 lbs skinless Salmon filet
• freshly ground Black Peppercorns to season

Preheat oven to 400 degrees Fahrenheit.  

Place orange juice in a small skillet and simmer over low medium heat until the liquid is reduced to 1/4 C total volume, this should take approximately 30 minutes.  

While the orange juice is reducing, trim the belly and back of filet so that you have a rectangular piece of salmon.  Slice salmon into 8 x 1/2” thick slices.  Turn each piece on the side so that largest flat side is up, each piece should be 4” long x 1” wide.  Place sliced salmon onto a parchment lined tray and season with black pepper. 

Roast in oven for 3 minutes then remove from oven and allow to cool to room temperature.  

Once both are fully cooled, brush on an even layer of orange glaze on top of the salmon and set aside for assembly below.  

Rye Toast Points

• 4 pieces of Dark Rye Bread
• 1 Tbsp Extra Virgin Olive Oil
• Kosher Salt to season
• freshly ground Black Peppercorns to season

Preheat oven to 400 degrees Fahrenheit.  

Remove the crusts of the bread and cut each slice of bread into rectangles that are 4” long x 1” wide.  Place on a parchment lined tray and drizzle evenly with olive oil and sprinkle with black pepper and kosher salt.  

Place in oven for 4 minutes.  Remove from oven and allow to cool fully.  

Cilantro Ginger Pesto

• 2 C loosely packed fresh Cilantro
• 1 thumb peeled fresh Ginger
• 1/4 C Extra Virgin Olive Oil
• pinch of Kosher Salt

Puree all ingredients together in a food processor or blender and set aside. 

Putting It Together

• 24 very thinly sliced pieces of mini cucumbers
• Large flake Maldon Sea Salt for garnish

Spread a thin layer of cilantro ginger pesto on top of rye toast points. 

Using an offset spatula, place glazed salmon on top of the pesto smeared bread.  Add 3 slices of shingled cucumber sliced on top of the salmon and sprinkle with large crystal sea salt.  

Serve immediately.  

Seared Chicken Ballantine

• 1 Tbsp Unsalted Butter
• ó Tsp Vegetable Oil
• ó White Onion sliced thin
• 1 bunch Spinach (leaves only)
• Salt and Pepper to taste
• 2 Chicken Thighs (skin on / bone in)
• ó C Bread Crumbs
• 1 Tbsp Vegetable Oil
• ó Tsp Unsalted Butter

Preheat oven to 400 degrees F.

In a preheated skillet set on medium heat, add vegetable oil and butter until melted. Add sliced onions

and allow to sauté until golden, stirring often. Reduce heat to low and allow to cook slowly, approximately

20 minutes, making sure to stir often. Increase heat to medium and add spinach until totally wilted and

soft. Season with salt and pepper to taste. Transfer contents of skillet to a small bowl to cool.

Remove bone from chicken thighs and season with salt and pepper. Fill cooled spinach mixture into

empty cavity where chicken bones were. Using a bamboo skewer or toothpicks, thread the opening of the

stuffed chicken thigh so that the filling cannot come out.

In a skillet large enough to fit both stuffed chicken thighs, preheat to medium high heat. Add vegetable oil

and butter then add chicken thighs and allow to brown on three sides, appxoimately 2 minutes each side.

Once three sides are browned, flip onto remaining raw side and place skillet in oven for an additional 20

minutes or until chicken is fully cooked. Remove from oven and tent on a plate or cutting board for 10

minutes before serving to allow the meat to rest and retain its juices.

Grapefruit Ginger Sauce

• 1 thumb of Ginger sliced
• 1 Grapefruit (juice of)
• 1 Lime (juice of)
• 2 piece Allspice cracked
• 1 Bay Leaf
• 1 Tbsp White Sugar

Place all ingredients in a small saucepot and allow to boil until reduced by 1/3rd of its original volume.

Lower the temperature to simmer until the liquid coasts the back of a spoon. Strain while hot and

discard all solid ingredients. Reserve sauce until service.

Okra Salsa

• 8 pieces Okra whole
• ó Tsp Black Peppercorns cracked fresh
• 1/3 C Mango diced
• 1 Tsp Red Onion finely chopped
• ó Red Bird Pepper finely sliced
• ó Tsp Extra Virgin Olive Oil
• Kosher Salt to taste

Preheat oven to 400 degrees F. Place okra on a tray and roast for 15 minutes. Remove from oven and

allow to cool fully. Slice across the length of the okra to make star shapes about ó” thickness. Place in

a bowl.

Add remaining ingredients to bowl and combine well. Season with salt to taste and set aside.

Eddoe Chips

• 2 Eddoes
• Vegetable oil for frying
• Sea Salt

Preheat the vegetable oil for frying to 350 degrees F.

Cutt eddoes into wedges. Using a paring knife, peel the skins very thinly away so you are left with thin

slivers of skin.

Place skins in fryer oil for approximately 1 minute or until crispy. Transfer to 3 layers of paper towel

to drain. Season with sea salt until still hot and wet.

Place eddoe wedges in fryer oil for approximately 3 minutes or until crispy. Transfer to 3 layers of

paper towels to drain. Season with sea salt while still hot and wet.

• 4 ears Corn, husked
• 2 Limes, halved
• 1 Tbsp Five-spice Powder
• Kosher Salt

Preheat a grill to medium-high, and lightly oil the grate.  Arrange the corn on the grates, and let them cook through and char, turning frequently, approximately 15 minutes.  Rub the grilled corn with the limes and season with five-spice powder, then salt to taste.