• Add water to a large pot, once it is simmering add Salt.
• I use FRESH Fettuccine, the water does not need to be at a crazy boil to cook FRESH Fettuccine. If you are using store bought pasta, bring a large pot of water to a boil. Add Fettuccine and cook, stirring occasionally, until the Fettuccine is al dente. (to the bite) Taste it to determine when it’s perfectly al dente, or follow my Pasta recipe for Always Al dente pasta!
• Place your skillet near the salted boiling water to make the tranision easier. Once the Fettuccine is close to done, turn the heat on your skillet to medium, all you need to do here is melt the Butter. Once you begin to cook this you can work the skillet on and off of the heat as needed.
• Once the Butter has melted and the Fettuccine is ready, transfer the Fettuccine to the skillet. Add the Cheese and stir rapidly. Add water as needed to create the creaminess for this dish. do not let the Cheese lump up! When finished top with MORE CHEESE after plating!
• Manjia

DRY RUB

• In a ramikin, mix the Dry Rub ingriedients found above.
• Rinse the Chicken off well with cold water. Pat the chicken dry and season with the dry rub.
• In a large skillet or cast iron skillet heat 3-4 Tbsp of the oil. Add the chicken, and lightly brown both sides over medium-high or high heat. Remove the chicken and set aside.
• Using the same pan, add the Chorizo. Stir often as the Chorizo Sausage breaks down. Then add the Green and Red Bell Peppers , Tomato Paste and Onions, continue to cook for another 5 minutes, stirring occasionally. You want the Tomato Paste to break down.
• Now add the Garlic, chopped Tomato and Chicken Broth. Simmer for another 5 minutes. Now add the Chicken back to the skillet. Bring to a boil. Once the mixture boils, turn it down to a simmer and cover the skillet. Allow the mixture to cook for 20 minutes.
• Soak the Rice for a minimum of 10-15 minutes in cold water . Longer is better! Drain just before using.
• Carefully remove the lid from the skillet and remove the Chicken. Stir the rice into the Mixture. Combine very well. Now add the Chicken back on top of the rice. Turn the heat to low, cover the skillet and ccontinue to cook for another 20-25 minutes. Check the Rice for done-ness periotically.
• Once your Rice is done turn off the heat, uncover the skillet and allow to rest for another 10 minutes. This mixture is VERY hot. Do not try to eat right away!
• Manjia!

• Rinse Oxtails, pat dry.
• Combine Salt, Paprika, Garlic powder, Tellicherry Pepper, Oregano, and Cayenne in a bowl; rub mixture over Oxtails to coat completely. Heat oil in a large Oven safe skillet over medium heat. Working in batches, brown Oxtails on all sides, 18-20 minutes. Transfer to a plate and set aside.
• Heat oven to 350°. Discard all but 2 tbsp. of the fat from the pan, and return to medium. Add Carrots, Celery and Onions saute stirring often. Once Onions are translucent, about 10 minutes. Stir in Tomato Paste and cook 2-3 minutes. Whisk in wine and cook until slightly Reduced 6-8 minutes; add Beef stock and Rosemary bring to a simmer. Return Oxtail to the pot, cover and transfer pan to the oven. Cook, turning every hour until the Oxtails are very tender, about 2 1⁄2-3 hours. Transfer the Oxtails to a bowl and let cool to the touch. Shread the meat from the bones. Discard bones.
• Manjia!

• Pre-Heat Oven to 425 Degrees
• Wash your Potatoes well then stab 3 to 4 times with a fork. Place on oven sheet.
• Cook Potatoes for 1 hour.

TIP! 1 – You want your Gnocchi to be dry, boiling the Potatoes, well, adds moisture.

• Once the Potatoes are cooked, remove them from the tray and allow the Potatoes to rest for 20 minutes.
• Using a spoon, remove the Potato from the skin, placing the Potatoes into a glass bowl.
• Add Salt and Pepper as desired.
• Add the Parmesan to the warm Potatoes and stir to combine.
• Add the whisked Eggs to the mixture and again, stir to combine well!
• Turn out the Potato mixture onto a lightly Floured surface.

TIP! 2 – You really want your Gnocchi to taste like, well, a Potato! Try to only use the amount of flour needed to help bind the Gnocchi. Too much flour and your Gnocchi will taste like, well, Flour. LOL

• Lightly sprinkle some of the flour on to the Potato mixture, and work the "Dough" as you would pasta dough. Again only use the amount of Flour needed to help bind the mixture.
• There are many school's of thought here, but here is what I do. Onc the Gnocchi ball is done. I wrap it in cling wrap and place in the fridge for 20-30 minutes.
• Once the Gnocchi ball has rested for 20 to 30 minutes, I cut the ball in half (Let's face it – that's a lot of Gnocchi!)
• Using both hands, roll the Dough back and forth on the counter while applying even pressure with both hands.
• The Dough will take on the shape of a rope. This is where good "Jazz Hands" come into play! Roll evenly.

TIP! 3 – What is the desired size for Gnocchi? For me it is about the diameter of my index finger. (Keep in mind that the Gnocchi will swell up when cooked!)

• Now that the Gnocchi rope is at the desired size. Flour the blade of your knife or a Pasta cutter and make even cuts. You want the Gnocchi to cook evenly, this simple tip will help you acheive that even cook.
• IF YOU PLAN TO EAT THE GNOCCHI NOW: Let the cut Gnocchi rest or 15 minutes before cooking. The exposed ends where you made your cuts are now sticky. The 15 minute rest will help those cuts at the ends of the Gnocchi dry.
• IF YOU PLAN TO EAT THE GNOCCHI LATER: Place the Gnocchi on a sheet tray, Plate piece of cardboard, it does not matter, place that tray into your freezer for 30 minutes. You are now creating IQF Gnocchi! (Instant Quick Freeze) After 30 minutes have passed, place the Gnocchi into a zip lock bag and place back in te freezer.

TIP! 4 – If you try to rest your Gnocchi in the fridge until you plan to eat it, it will turn brown. YUK – Jus sayin…

• Boil your Gnocchi in a large pot of water seasoned with Salt. Once you have carefully placed the Gnocchi into the water you will notice that they will either sink or bounce around under the surface. Once the Gnocchi floats to the serface they are done. I like to plus on about 1-2 minutes more cook time. And then remove from the pot. (Flour does not taste good. LOL
• Manjia!

• Bring a very large pot of water to a light boil, season the water with salt.

MAKING THE PASTA

• Mix the flour and the Semolina together. I mix the two using a strainer. Pour the Flour out onto a counter or cutting board.
• With your finger / fork, create a well in the center of the flour, enough to contain the egg mixture comfortably.
• Add the Egg yolks and the Squid Ink. Genrally I use about one Tsp.
• Now add the Oilve Oil and the Salt.
• Using your fingers / fork, stir the Egg mixture to combine. You can adjust how dark the Pasta will be by adding more Squid Ink.
• Slowly begin to combine the Flour into the Egg mixture until the dough forms.
• Once the dough has formed you will need to Kneed the dough.. See www.JustTheCook.com/recipes

MAKING THE SAUCE

• Heat the Grape-seed oil on medium heat in a large skillet, add the Onion and Garlic, Red Pepper Flakesand saute for about 5 minutes or until the Onions are translucent. Add the White Wine to deglaze. Add the Piment D'Espelette and the Saffron ,stir. Add the Heavy Cream and turn heat to low. Add small amounts of lemon juice.. TASTE. Add Tellicherry Pepper to taste and season with Salt if needed.

THE SCALLOPS

• NEVER season your Scallops Ahead of time. The Salt can eat through the delicate mussel.
• In a large skillet over med/high heat, add Unsalted Butter and just a touch of Oil. This keeps the Butter from browning too soon.
• Season: Only season the Scallops that are about to be placed into the skillet. Lightly season with Salt, Tellicherry Pepper and then the Espelette
• The Scallops will only need to cook for 60 to 90 seconds on each side. If they are cooked too long, they will become chewy.

COOKING THE PASTA

• Drop a portion of the Pasta into the boiling water. Fresh pasta will only need to be boiled for 2-3 minutes.

PLATING

• Laddle some of the sauce onto the bottom of the plate. A recessed plate works best!
• Collect the Pasta from the water and lightly toss with the sauce. Roll the pasta vertically and place on the back of the plate.
• Position the Scallops in the sauce, about the center of the plate. Garnish with edible flowers!
• Manjia!

• Score fish 3 or 4 times diagonally on both sides. Pat dry with a paper towel.
• Sprinkle each fish with a pinch of thyme (or oregano), garlic, pepper and salt. Rub each fish with salt and pepper,followed by the cornstarch, making sure it gets into the cuts.
• In a frying pot heat the oil over medium-high heat. Deep-fry one by one until golden brown on both sides. Place on a paper towel to drain excess oil.
• Serve with Fresh Lettuce, Tomatoes and garnish with the lime /Lemon wedges and salt on the side.

• In a medium skillet over moderate heat, saute mushrooms, chopped onions, in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Then add Garlic. Season with salt flavor with pepper; the salt will help draw water out of the vegetables as they cook.
• Add chopped spinach to the pan and heat through for 1 minute. Add nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat. When Cool fold in the Egg Yolk. Combine.
• Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
• Place cooked lasagna on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese.

• In a bowl, whisk together the first SIX ingredients. Whisk until combined.
• Slowly drizzle the Vegetable Oil into the Oregano mixture while constanty whisking.
• Cover bowl or transfer to a dressing bottle with a lid. Refrigerate until needed.
• Manjia!

• In a bowl, whisk together the first SIX ingredients. Whisk until combined.
• Slowly drizzle the Vegetable Oil into the Balsamic Mixture while constanty whisking.
• Cover bowl or transfer to a dressing bottle with a lid. Refrigerate until needed.
• Manjia!

I wish I could instruct you on how to braid, at this time I can not. Please visit Challahatchagirl and ChallahPrince on Instagram for video instructions.

Dry ingredients first

• I used my KitchenAid mixer. Pour all of the dry ingredients into the bowl and attach to your mixer. I attached the wire whip to combine for 2 minutes.
• Change to your dough hook.

Strained Eggs

• Separate enough Egg Yolks to acheive 56 Grams after running the Egg Yolks through a seive.

Wet Ingredients

• Set the mixer to "2" . Slowly add the Water, followed by the Olive Oil and finally the Egg Yolks.
• Allow the mixer to run until the dough ball forms. sparingly sprinkle additional flour if the mixture is too wet.
• Turn the dough out (fancy talk for move the dough to a floured counter) hahaha
• Separate the dough into 6 equal parts. This should come to 165 Grams each.
• I wish I could instruct you on how to braid, at this time I can not. Please visit Challahatchagirl and ChallahPrince on Instagram for instructions.

Braid

• Once you have braided your dough, cover it with a kitchen towel. Keep it in a warn place in the kitchen and set a timer for 30 minutes. Set your oven to 350 degrees.

Prepare to cook.

• You will want to paint the top of the bread with one of the following, Egg Whites, Egg Yolks or Water. I use Egg Yolks. Painting the Bread aids in rising and gives a sticky surface for toppings to stick to.
• Topping range from Poppy Seeds, Sesame Seeds, Toasted Sesame Seeds, Black Sesame Seeds and Kosher Salt. I used Sesame Seeds that were toasted in Duck Fat!
• Once the 30 minute rise time has passed and you have painted the bread and topped with your choice of toppings, place the bread into the oven and set a 15 minute timmer.
• Once the 15 minute timer goes off, rotate the bread 180 degrees in your oven and set another timer for 15 minutes.
• Once the bread is done, remove it from the oven. I like to let it set for 5 minutes before cutting.
• Manjia!