3-Way Party Fajitas Kebab

Ingredients

for 15 servings

• 2 lb boneless, skinless chicken thighs(905 g)
• 2 lb skirt steak(905 g)
• 2 lb boneless pork shoulder(905 g), thinly sliced
• 2 ½ tablespoons salt, divided
• 1 ½ tablespoons black pepper, divided
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 6 cloves garlic, minced
• ½ cup lime juice(120 mL), plus more for serving
• 2 large white onions, halved
• 1 large white onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons olive oil
• 10 corn tortillas, medium
• 1 cup guacamole(230 g)
• 1 cup sour cream(230 g)
• 1 cup pico de gallo(240 g)

SPECIAL EQUIPMENT

• 3 wooden skewers

Preparation

1. Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a medium bowl.
2. Thinly slice the pork shoulder, then transfer the pieces to a separate medium bowl.
3. Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to a third medium bowl.
4. In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili powder, cumin, garlic, and lime juice. Stir until there are no lumps.
5. Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.
6. Toss the meats until they are evenly coated, then refrigerate for at least 30 minutes.
7. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
8. Place 3 onion halves in the middle of the baking sheet, then insert a skewer in each onion, evenly spaced, near the inner edges.
9. Thread a piece of chicken onto one skewer, then a piece of steak onto the second, followed by a piece of pork onto the third. Repeat with the rest of the meat.
10. Secure another onion half onto the tops of the skewers to hold the towers together.
11. Bake for about 1½ hours, until the meat is slightly brown on the edges.
12. Increase the oven temperature to 450°F (230°C).
13. On one side of the baking sheet, toss the bell peppers and sliced onion with the remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.
14. On the other side of the baking sheet, spread out the tortillas. Cover the tortilla side with foil.
15. Bake for 15 minutes, until the edges of the meat and the vegetables are slightly charred.
16. Slice your meat of choice into a tortilla, add vegetables, and top with guacamole, sour cream, pico de gallo, and a squeeze of lime.
17. Enjoy!

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Chocolate Banana Crepe Tower

Ingredients

for 4 servings

• ¼ cup unsalted butter(55 g), 1/2 stick, melted
• 3 tablespoons granulated sugar
• 3 large eggs
• 3 cups whole milk(720 mL)
• 2 cups all-purpose flour(250 g)
• 1 pinch salt
• chocolate hazelnut spread, for serving
• banana, sliced, for serving
• whipped cream, for serving

Preparation

1. In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
2. Heat a small nonstick skillet over medium heat. Scoop a ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
3. Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
4. Spread the chocolate hazelnut spread over the crepes. Roll up. Cut off each end, then cut the each roll in half crosswise.
5. To serve, set 3 rolls on a plate and top with 4 banana slices. Top with 3 more rolls perpendicular to the first stack, more bananas, and one more layer of crepe rolls. Top with whipped cream. Repeat with the rest of the crepes.
6. Enjoy!

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Mini Crème Brûlée Cheesecakes

Current Time 0:24

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Duration 1:03

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Ingredients

for 12 servings

BISCUIT BASE

• 2 cups digestive biscuit(200 g)
• ½ cup butter(95 g), melted

CHEESECAKE FILLING

• 14 oz cream cheese(400 g)
• ¼ cup sour cream(50 g)
• ¾ cup sugar(150 g)
• 3 eggs
• 1 teaspoon vanilla extract

CRÈME BRÛLÉE TOPPING

• 1 teaspoon sugar, per cheesecake

Preparation

1. Preheat the oven to 180°C (350°F).
2. Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
3. Pour in a bowl and combine with the melted butter.
4. Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
5. Bake for 10 minutes.
6. Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
7. Whisk in the sugar, eggs, and vanilla until smooth.
8. Remove cupcake tray from the oven and top each biscuit base with the filling.
9. Bake for 18 minutes and then allow to cool.
10. For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
11. Ensure the sugar is evening distributed and any excess is knocked off.
12. Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
13. Enjoy!

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Crème Brûlée French Toast

Current Time 1:28

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Duration 1:42

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Inspired by foodnetwork.com

Ingredients

for 6 servings

• 4 cups heavy cream(960 mL)
• 1 ¼ cups sugar(250 g), divided
• 1 tablespoon cinnamon
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 18 slices brioche bread
• ½ lb strawberry(225 g)
• 1 cup whipped cream(60 g)

Preparation

1. Pour the heavy cream into a 9x13-inch (23x33 cm) baking dish.
2. Mix 1 cup of sugar (200 g) and the cinnamon in a small bowl and add to the cream, followed by the egg yolks and vanilla. Whisk well to combine.
3. Dip each slice of bread into the cream mixture, coating both sides well. Place the dipped bread on the wire rack set over the baking sheet. Bake for 15 minutes, flip the bread over, then bake for another 15 minutes, until slightly crispy.
4. Slice the strawberries into decorative shapes of your choosing. For a strawberry rose, place a strawberry stem side down and carefully make thin slices around the outer edge of the strawberry, making sure not to cut all the way through. Continue cutting and rotating the strawberry until you get to the center. Fan out the “petals”.
5. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set a wire rack on top.
6. For a strawberry fan, lay a strawberry on its flattest side. Tilt the knife at a 45˚ angle and make thin, angled slices through the strawberry, keeping the top of the strawberry connected and slicing all the way through the bottom of the berry. Fan out the slices.
7. Sprinkle the remaining sugar on top of the bread and broil on high for 3 minutes, until the sugar has melted and browned, or carefully use a kitchen torch to brûlée the sugar.
8. Top with whipped cream and strawberries and serve.
9. Enjoy!
10. 
    

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Hearty Buffalo Chicken Soup With Blue Cheese And Scallions

Current Time 0:11

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Duration 1:31

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Ingredients

for 4 servings

• 1 stick unsalted butter
• 1 large yellow onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• ½ teaspoon kosher salt
• 1 cup buffalo sauce(260 g)
• 4 cups low sodium chicken broth(960 mL)
• ½ cup heavy cream(120 mL)
• 3 cups rotisserie chicken(375 g), shredded
• 4 small bread bowls, for serving
• ½ cup crumbled blue cheese(55 g), for garnish
• 2 scallions, thinly sliced, for garnish

Preparation

1. Melt the butter in a large stock pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Season with the salt.
2. Add the buffalo sauce and cook until the liquid is reduced and thickened, about 8 minutes.
3. Add the chicken stock and bring the soup to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove the pot from the heat and stir in the heavy cream and shredded chicken.
4. Ladle the soup into the bread bowls and garnish with the crumbled blue cheese and scallions. Serve warm.
5. Enjoy!

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Carne Asada Fries

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Ingredients

for 2 servings

OVEN-BAKED FRENCH FRIES

• 2 russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika

CARNE ASADA

• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, minced
• ½ cup fresh orange juice(120 mL)
• ¼ cup fresh lime juice(60 mL)
• ½ lb flank steak(225 g)
• 1 tablespoon canola oil
• ½ cup shredded Pepper Jack cheese(50 g)

FOR SERVING

• sour cream
• guacamole
• 1 tomato, diced
• fresh cilantro leaf
• cotija cheese, grated

Preparation

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into wedges. In a large bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated.
3. Place the fries on the baking sheet and bake for 30-35 minutes, or until the fries are crispy and golden brown.
4. In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.
5. Heat a cast-iron skillet with the canola oil over medium heat. Cook the steak for 3 minutes on both sides for medium-cooked steak. Remove the steak and let it rest for 10 minutes.
6. After 10 minutes dice the steak.
7. In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.
8. Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.
9. Enjoy!

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