Molly's Salmon

Ingredients:

• Salmon Filet

• Half of a large heirloom tomato

• ½ cup of heavy whipping cream

• 1 stick of parsley

• 1 tube of chorizo sausage

• 1/4th cup of cotija cheese

• 2 tablespoons mayonnaise

• 1 celery stalk

• ½ teaspoon cayenne pepper

• 1 stalk green onion

• Half white onion

Instructions:

• Heat up large sauce pan and add tube of Chorizo sausage and break up with wooden spatula

• Dice white onion half, chop celery, chop parsley, cut the corn on the cob on half corn shave the corn off the cob, chop green onion and separate greens from whites, dice tomato half. Cut lemon in half

• Add white onion into chorizo pan and lightly season with salt

• Once onions are fragrant and chorizo is brown add tomato paste, diced tomatoes and raw tomatoes. Turn down heat to low and let reduce. Season well with salt.

• Add corn into medium pan on medium heat with around a tablespoon of olive oil and stir, semi-frequently.

• Let tomato sauce reduce for 2-3 minutes then add 1/8th cup heavy whipping cream and chicken stock and season well with salt

• After corn has been cooking for around 6-8 minutes, add celery and a tablespoon of butter

• Add another 1/8th cup of cream and continue adding cream every time sauce becomes very thick (add salt every time you add cream)

• Once corn has been cooking for 15 minutes or is slightly golden brown remove from heat and place into bowl, add mayonnaise, celery, green onion greens, lemon juice, cotija cheese, cayenne, and salt. Toss mixture with forks until combined and salt to taste.

• Begin heating up medium sauce pan on medium high for salmon and a small pan/pot on medium low heat for almonds

• Season salmon well with salt and place skin side down into pan cook for 3-4 minutes on each side or until the fish turns a ligher color of pink, after you flipped salmon add 1-2 tablespoons of butter and begin to baste with butter until fish is done cooking then remove to let rest

• Put almonds into a dry pan and let brown for around 5 minutes or until golden brown (keep eye on them they burn quick)

• Check on sauce and reduce until preferred thickness then turn off heat and season with salt to taste

• Begin to plate. Spoon sauce to the middle of the plate then place salmon skin side up on the sauce, make a circle of corn around sauce and use almonds as a garnish on top.

Molly's Scallop Appetizer

Ingredients:

• 4 Asparagus heads

• 2 pieces of thick cut bacon

• 5 tablespoons of butter

• 1 tablespoons of lemon juice

• Two egg yolks

• ½ teaspoon cayenne pepper

Instructions:

• In a small pan cook 1-2 pieces of bacon until crunchy and set pan aside (You will use it later for scallops)

• In a medium saucepan, melt butter on low heat (Make sure it doesn't bubble)

• While butter is melting, separate egg yolks and add to a small blender

• Add lemon juice, quail egg, cayenne, and salt into blender. Blend for 30 seconds

• Heat up a medium sauce pan with olive oil and add asparagus heads cook for around 7 minutes or until they turn dark green (season well with salt and pepper)

• Add melted butter into the hollandaise sauce slowly (around a tablespoon at a time)

• Begin heating up the pan you used for bacon on medium high heat and continue blending hollandaise sauce until it forms into a light batter-like consistency

• Pat scallops dry and season well with salt then place into bacon pan let cook for 30 seconds on each side or until golden brown tops

• Begin cooking eggs over easy on medium high heat with around a tablespoon of olive oil, season with salt and take out of pan when egg whites are no longer translucent

• Plate and serve immediately

A'Dan's Chicken and Waffles

Ingredients:

• 2 boneless, skinless chicken breast

• Vegetable Oil, for deep frying

Buttermilk Brine

• 2 cups buttermilk

• 1 pinch of kosher salt

• 1/2 tbsp garlic powder

• 1/2 tbsp onion powder

• 1 tbsp hot sauce or chili powder

• 1 tsp smoked paprika

• 1 4 oz can of green chiles

Seasoned Flour Crust

• 3 cups all-purpose flour

• 1/3 cup potato starch

• 2 tsp baking powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 pinch kosher salt

• 1 tsp freshly cracked black pepper

Sriracha Honey Sauce

• 1/4 cup honey (you can sub maple syrup)

• 1/2 tsp cayenne pepper (or more if you like a lot of spice) 1 cup of Sriracha

• 1 pinch kosher salt

Waffle

• 2 cups flour

• 4 tsp. baking powder

• 1⁄2 tsp. salt

• 1⁄4 cup sugar

• 2 eggs

• 1⁄2 cup vegetable oil

• 2 cups milk

• 1 tsp. vanilla

• A handful of chocolate chips

• 2 strips of crispy bacon chopped

Instructions:

Chicken

1. Whisk the buttermilk , kosher salt, garlic powder, onion powder, hot sauce, and smoked paprika together in a large mixing bowl.

2. Add the chicken breast to the bowl, making sure every breast is covered in the brine. Let sit for 10 minutes

3. In a dutch oven pot, heat up about half the pot's worth of vegetable oil. Allow the oil to reach 350 degrees

4. While the oil is heating up, in a mixing bowl whisk together flour, potato starch, baking powder, and seasonings. Take each chicken breast from the brine and dredge into the seasoned flour.

5. Thoroughly coat the chicken all over, then let rest on a plate for one minute before frying.

6. Fry the chicken in the hot oil until golden brown, crispy, and cooked through completely, about 10-12 minutes.

7. Remove chicken from oil and place on baking sheet fitted with a wire rack and let cool slightly before serving. Repeat until all the chicken breast are fried.

8. Make the Belgian Waffles and serve the chicken on top of the Waffles, then drizzle generously with sriracha sauce or maple syrup.

Waffle

1. In a large mixing bowl add flour and Baking soda

2. In a small mixing bowl add sugar, eggs, oil, milk, and vanilla

3. Combine dry and wet ingredients, whisking to combine

4. Add chocolate chips and bacon to batter

5. Cook waffles in iron until golden brown.

Liya's Pork Dumplings

Ingredients:

Kimchi

• 2 Cabbage leaves

• 1/2 tsp of Salt

• 2 pieces of Ginger

• 1 Bell Pepper

• 2 tbsp Sugar

• 1/4 cup White vinegar or Rice Vinegar

• 1 scallion

Dumpling Filling

• 1 cup of Pork

• 2 scallions (Diced)

• 1 Ginger piece

• 1 tbsp Soy sauce or more

• 1 tbsp Cooking Wine

• 1/2 tbsp of sesame oil

• 1/2 tsp White pepper powder

• 1/4 tsp of salt if needed

Dough

• 1 cup all-purpose flour

• 1/2 cup of Hot Water

Spinach Puree

• Handle of spinach

• 1/2 cup of water

Special Supplies Needed

• Bamboo steamer

• Rolling pin

Instructions:

Kimchi

1. Julienne your cabbage and put it in a bowl

2. Toss cabbage in salt and let it sit for around 15 minutes

3. Julienne your scallions, ginger, and bell pepper.

4. After 15 mins add in your julienned vegetables to the cabbage and pour 1 tbsp heated oil over it.

5. Add in sugar and vinegar.

6. Set that aside for 30 mins but the longer it sits the more flavor.

Dumpling Filling

1. In a medium bowl add pork and diced scallions.

2. Add in your soy sauce, cooking wine, sesame oil, and white pepper powder (salt if needed).

3. Mix together well with hands.

Dumpling Dough

1. Put your spinach and water in a blender and blend it till there are no more chunks.

2. In a bowl, add flour, hot water, and spinach puree. (if you need more flour or water add it little by little)

3. Knead into a ball and all Roll ball of dough out into a log shape

4. Cut log into small round cubes

How to Fold Dumplings

1. Roll dough cube and roll out with rolling pin on each side until it forms a 1 cm thick round dough.

2. Place filling so there is about half of the fingertip of space around the dough.

3. Fold dough in half and pinch the sides together. Make sure there is no meat falling out the sides.

4. Place your thumb in the middle of the dumpling and wrap the end of the dough around your thumb and pinch it together.

5. The top should make a fan that you can pinch together to seal.

How to cook

1. Heat up a pot of water and let it boil.

2. Line bottom of bamboo steamer with parchment paper.

3. Place dumplings with half a finger of space in between them.

4. Put the lid on the steamer and put the steamer over the pot of water.

5. Let it cook for 8-10 mins

Grayson's Red Snapper

Ingredients:

• Red snapper

• 1 heirloom tomato

• 1 yellow straightneck squash

• 1 zucchini

• 3-4 lemons

• 1⁄2 shallot – diced

• 2 cloves garlic – minced

• 1 1⁄2 tbsp tomato paste

• 3⁄4 cup chicken stock

• 1 bay leaf

• 1 tsp white pepper

• 1 1⁄2 sticks unsalted butter

• 1⁄4 loaf sourdough bread – crumbled into small pieces

• 6 sprigs of thyme

• 1⁄4 cup cherry tomatoes

• Mint to taste and for garnish

• 1⁄2 tsp fennel seed

• 1⁄2 cup of vinegar

• 1 cup water

Instructions:

1. Finely cube the heirloom tomato, squash and zucchini.

2. Add a splash of grape seed oil into a medium saucepan. Once hot, add shallot and garlic. Sweat for 1 minute.

3. Add the cubed produce and stir. Add tomato paste, a couple splashes of chicken stock, salt, pepper, and thyme.

4. Brown the butter. Add 1 stick of the butter to a frying pan and cook over medium-low heat – stirring occasionally – until it is a nutty golden brown color.

5. In a separate pan, toast the bread. Add some oil to the pan followed by the bread, tossing occasionally until it is toasted.

6. Heat up milk with a sprig of thyme, bay leaf, 1⁄2 a lemon of lemon zest, and toasted bread. Let steep for 5-10 minutes, then strain.

7. Check on the ratatouille. If the liquid has cooked off, add more stock. Season to taste.

8. Make the pickling liquid. Add vinegar, sugar, and water into a saucepan with mint fennel seed and tomato. Once the sugar is dissolved, remove from heat.

9. Cook the snapper. Season both sides with salt and pepper. Add grapeseed oil to a hot pan. Add the snapper skin-side down and apply pressure to it for the first 10-15 seconds to ensure that the skin does not curl. Flip after around 4 minutes. Add butter and thyme and cook for 2-3 more minutes.

10. Add brown butter to the strained milk along with the juice and zest of 1 lemon. Using an immersion blender, blend together until it forms a thick sauce.

11. Plate. Set the fish on the plate and spoon the sauce beside it. Spoon the ratatouille on the side of the sauce. Garnish with pickled tomatoes and mint.

A'Dan's Scallop Appetizer

Ingredients:

• 3 Scallops

• 3 Quail eggs

• 3 Carrots

• Honey for drizzling

• 1/2 cup of Milk

• Salt

• Pepper

Instructions:

1. Peel and cut carrots into 3 inch pisces

2. Set oven to 350

3. Set carrots on baking sheet and drizzle olive oil, salt lightly, season with pepper

4. Drizzle honey over carrots and put in oven

5. Bake carrots for 40 minutes

6. In hot small pan add scallops and flip 30 seconds in.

7. Take scallops out pan then season with salt and pepper

8. Add quail eggs into small pan with oil and cook

9. Add carrots into blender and add milk slowly

10. Purée to desired thickness

11. Plate scallops first and quail eggs on top of the scallops.

12. Drizzle carrot purée over eggs

Liya's Scallop Appetizer

Ingredients:

• 3 scallops

• 3 quails egg

• 1 tbsp of grape seed oil

• 1 lb frozen peas

• 4 tbsp butter, unsalted

• 2 garlic cloves, minced

• 1 medium shallot

• 1 cups vegetable stock

• 3 tsp of salt and pepper.

• Cocktail onions

• Curly parsley

Instructions:

1. In a medium pot sauté your butter, shallots, and garlic

2. Add your peas, vegetable stock, and salt and pepper to pot with butter, shallots, and garlic

3. Let that simmer and then pour into a blender

4. Blend until you see no more chunks (don’t worry about it being completely smooth.)

5. Pour into a strainer, and using a spatula smooth out the purée. Set aside

6. Place a small saucepan on a medium-high heat

7. Pour in some grape seed oil and add scallops. Make sure to pat your scallops dry and season with some salt.

8. Flip them every 30 seconds, and they will be done once you see a crispy golden top.

9. Once they’re done place them on a plate with a paper towel over it

10. In another pan add olive oil and crack your quail eggs in.

11. Cook quail eggs over easy, taking care not to break the yolk

12. Similar to step 10 place the quail eggs on a plate with a paper towel over it.

13. Cut the cocktail onions in half and then peal off the first two-layer and then peel out the inside layer to have a hollow cocktail onion.

14. optional: throw your cocktail onions in a pan and sauté them till a little brown.

Grayson Scallop Appetizer

Ingredients:

• 1 Large scallop

• 3 Quail eggs

• 2 Large chicken eggs

• 2 oz Oil (neutral)

• 1 cup + 2 oz water

• 1⁄2 cup Rice Vinegar

• 1 tsp Fennel seed

• 1 small pad of butter

• Salt and pepper

• Arugula for garnish

• Mint leaf to taste and for garnish

• 1⁄4 cup Mirin

• 1 Granny smith apple – cut into small cubes

Instructions:

1. Add 1 cup of water, vinegar, sugar, mint, and fennel seed to a small saucepan. Heat until sugar is dissolved. Let cool and add cubed apple.

2. In a medium sized cast iron skillet add all eggs and fry over-easy

3. Blend eggs, the rest of the water, oil, salt, pepper, and lemon zest until smooth. Set aside.

4. Season scallop with salt and pepper. Add to an oiled hot pan and sear each side for 30-45 seconds. Add butter after you flip the scallop.

5. Plate. Spoon some puree onto the plate followed by the green apple. Place the scallop on top and garnish with greens.