Sad_papi

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Black peppercorn, smoked beef reduction, and ribeye Happy to announce another collab apron with Hedley&Bennett If you guys didn’t know I was one of their first collab aprons when I was not only a food creator, but an H&B employee! So this is a cool moment 🥲 If you want to check it out, head to the link in my bio! You can also use my code brandon20 for a phat discount Beef reduction: 2lb beef neck/knuckle 1 head garlic 5 shallots 1/2 c Madeira (dry) 1 bay leaf 5 sprigs thyme 3 quarts beef stock 1 tbsp cold butter Smoke your bones at 250°f for an hour or two until you have nice color all around. Preheat a pot over medium-low for a couple minutes and add some tallow or oil. Once it shimmers and you see small wisps of smoke add the garlic cut side down. After about two minutes it should be golden brown. Give it a flip and add the shallots. Sauté for 4-5 minutes or until the shallots have softened and begin to turn translucent. Deglaze with the wine and reduce until it’s thick and syrupy, nearly dry. Add the beef bones, thyme, and bay leaf with half of the beef stock. Bring to a simmer and reduce by half, skimming and cleaning the sides of your pot every so often. Add the remaining beef stock and reduce once more. When you’re making a reduction it’s more than just water evaporating, there’s Maillard reaction and you’re pulling out additional collagen and tasty flavors from the bones. So by adding the beef stock in batches you’re extending the simmering and allowing more time for all of that to go down. But regardless, once your sauce has reduced down by about half again, strain into a smaller pot. Finish reducing and get your final skims with no junk in the pot. Once the sauce has good body and coats a spoon, whisk in the cold butter and adjust your salt. Steak: For thick cuts I like to salt the day before. Just a light seasoning then pop it in the fridge till you need it. Next day hit it with another light seasoning, most of that salt from earlier has been dispersed and absorbed so this is just for sharpness. Cook at 225°f until desired internal temp is reached. For me that was 128°f with a 30 minute rest. Last sear over your gril

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🤌🤌 itsa spicy pomodoro! 🤌🤌 What you’ll need: 2 cups cherry tomatoes 28oz can San marzano tomatoes 1 yellow onion 5 gloves garlic 2 tbsp Calabrian chili in oil 20 leaves fresh basil Olive oil Salt Begin by mincing your onion, grating your garlic, and cutting your cherry tomatoes in half. Chop up your Calabrian chili if it wasn’t already. Hand crush your canned tomatoes. Preheat a pot over medium low heat and add a few tbsp of olive oil. Once it shimmers, add the onion and garlic. Saute for 3-4 minutes then add the Calabrian chilis. Mix mix mix and add the cherry tomatoes. Add a small pinch of salt and cook these down until they’re starting to soften up, around 8 minutes. Add the crushed tomatoes from earlier and bring to a simmer. Simmer for 30 minutes, coming by to stir especially around the bottom every now and then. Tear in 10 of your basil leaves and simmer an additional 30 minutes. You want the sauce to thicken up and no longer taste watery at all. Pass through a food mill now if you so desire. Season to taste with salt and reserve for all your tasty dishes. For the pasta pickup I simply sautéed some more cherry tomatoes and tossed together with sauce and pasta #homecooking #food

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Manhattan style chowder What you’ll need: 4oz bacon 1 yellow onion 2 carrots 2 ribs celery 4 cloves garlic 1lb petite Yukon golds 2tbsp tomato paste 1 tbsp chili flakes 2 tsp smoked paprika 2 cups crushed canned tomatoes-or blended fresh tomato 3 cups chicken broth 1 8oz bottle clam juice 2lb clams 5sprigs thyme 1 bay leaf Chopped parsley Begin by prepping and slicing all of your mirepoix and garlic. Cut your bacon into little matchsticks. Add the bacon to a cold pot and turn the heat to medium low. Render out as much fat as you can and once the bacon starts getting crispy add the mirepoix and garlic. Sweat everything down together (no color) for around 6-8 minutes and add the spices and tomato paste. Cook an additional 3 minutes or until everything is brick red. Next add the broth, clam juice, potatoes, thyme, and bay leaf. Bring to a simmer. After about 30 minutes your potatoes should be tender enough to pierce easily. Add the clams and cover with a lid. Steam for 3 minutes then check if they’ve opened. You can go ahead and scoop the clams out of their shell or leave them like that, your choice. Serve topped with chopped parsley. To purge clams get a bowl of cold water and add a tablespoon of salt. Add the clams and let them sit in there for 30 minutes. Dump out the water and add fresh cold water and salt for up to 3 times to remove as much sand and grit as possible.

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wrote a cookbook! And it’s available for preorder right now. This is a surreal experience and I want to thank all the papitas, without you guys we wouldn’t be here making this announcement 🙌 And also to my publisher simonandschuster But something I think a lot of you guys will get a kick out of us the huge pantry section, filled with pickles, ferments, crunchies, and just little things I love keeping around to throw on a dish for a quick boost with low effort. And the rest of the book is laid out like a menu! Pick a few dishes and make your own tasting menu at home. And I’ll warn you, some of the dishes are not quick and easy. But also not meant to be made every day, but for special occasions ❤️ If you want to check it out the link is in my bio! #foodtiktok #tiktokcooks #tiktokfood

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Reply to @smol_1 trust me on the coffee guys #foodtiktok #food #dinnerwithme

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Last corn recipe I promise. 🌽 Corn gnocchi What you’ll need: 150g strained ricotta 200g corn pudding 200g 00 flour Hefty pinch salt Grated nutmeg Strain your ricotta in the fridge overnight to remove as much liquid as possible. Weigh that strained ricotta for the recipe. Take 4-5 ears corn and juice the kernels. Get the juice into a pot over medium low heat and cook for 10-15 minutes, stirring very often. Until the corn juice thickens into a pudding. Cool completely. Mix the corn and the ricotta with a hefty pinch of salt and a few swipes of grated nutmeg. Add the flour and mix until you have a shaggy dough. Turn onto a work surface and knead together until you have a cohesive dough. Continue kneading for 4-5 minutes. If your dough feels too wet or sticky, add a little bit more flour. But try to limit the flour. Cover and let the dough rest and hydrate for 30 minutes to an hour. Next bring a pot of salted water to a boil. Roll your dough into a flat rectangle and cut out strips. Roll those strips into logs and cut your pillows. Shape if you wish using a pasta paddle. Then drop into the prepared boiling water. Once they float, count to 30. Then remove and lay on a tray to cool, or use right away. The corn pickup is: 2 c gnocchi(above) 3tbsp butter 2 cloves minced garlic 1/2 c corn kernels 2 oz Parmesan Pinch Espelette Chives Melt 2 tbsp butter in a pan and add the gnocchi, let it sit for a couple minutes to brown one side then toss. Once the butter browns, add a couple tsp minced garlic. Saute for a minute then add the corn. Sauté an additional 2 minutes and add a splash of pasta water, chicken, or vegetable stock (around 4oz) add the remaining butter and swirl until you have a glaze. Grate in the cheese and toss together. Taste now and adjust salt. Serve and top with espelette and chives

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The silkiest tomato soup to kick off soup season What you’ll need: 15 Roma tomatoes 1 big ol yellow onion or two small ones 1 large head of garlic 3 tbsp Calabrian chili 3 tbsp tomato paste 1 c roasted red peppers- I like @eatdivina 2 tbsp dried oregano 5 sprigs thyme 1 large fresh bay leaf 3c- 1qt vegetable stock 1c milk or cream (optional, I used more vegetable stock) 1/4 c olive oil Preheat oven to 425°f Quarter your Roma tomatoes and toss with oregano. Lay in a single layer and roast for 30-40 minutes or until they’ve released most of their water and start getting color. A little char here and there is cool too. Rough chop your onions and toss with olive oil and roast for 15-20 minutes, stirring every now and then, until they’re translucent and turning golden. Cut off a bit of the top of your garlic and rub with olive oil. Wrap with a bit of foil and roast for 15 minutes or until softened and golden. Preheat a pot over medium heat and add a couple tbsp of olive oil. Add the Calabrian chili and tomato paste. Sauté until their tomato paste is dry and you start forming a film on the bottom of your pot. Add all of the roasted vegetables, aromatics, and stock. Bring to a simmer and let it simmer away for 30-45 minutes or until everything is very soft. Pluck out the thyme and bay leaf before blending! While you’re blending, fill your blender about half way and blend longer than you think you’ll need to. I blend each batch for around 8 minutes. And I stream in a bit of olive oil to each batch. You’ll know it’s done when you’re looking at something incredibly smooth and glossy. It should shine like fresh paint. And after blending just to be sure, strain it through a fine mesh sieve. Once everything is blended, season all together and adjust with your dairy or additional vegetable stock for consistency. My grilled cheese is brioche bread, fontina, and sharp cheddar. That’s the holy trinity.

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Cucumber and snap salad What you’ll need: 1qt sliced Persian cucumbers 1qt sliced snap peas 1c yogurt 1 clove garlic 1 tsp lemon zest Lemon juice to taste 3 tbsp chopped parsley 3 tbsp sliced chives 3 tbsp toasted sesame seeds Sumac Salt to taste Begin by salting your sliced cucumbers and letting them drain for 30-45 minutes. Combine your yogurt, parsley,chives,lemon zest, lemon juice, and 2 tbsp of the sesame seeds. Toss together with the cucumbers, and snap peas. Taste now and adjust your salt or lemon juice. Serve topped with a pinch of sumac and additional sesame

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Tomato orzo 🍅 easy homemade dinner What you need: 1 pt cherry or sungold tomato 2-3 tbsp Calabrian chili(depending on how much spice you want) 4 cloves garlic 1 c orzo 3 c vegetable stock 4oz Parmesan 2c picked basil (loose pack) 1/2 c cold oil To begin, place your oil for the basil in the fridge or freezer until it’s cold. Once it’s super cold blend with the basil and reserve. Cut your tomato’s in half and crush your garlic. Preheat a pan over medium-low heat and add a few tbsp of olive oil. Add the crushed garlic and saute until the edges start turning golden brown, add the Calabrian chili and saute an additional 2 minutes. Add the tomato’s and cook everything down for 5-8 minutes or until the tomatoes soften up and release their liquid. Add the orzo and half of the vegetable stock. Simmer, stirring every so often, until the liquid has nearly dried. Add the remaining vegetable stock and simmer once more until you have a nice risotto consistency, not dry, and not soupy. And the pasta should be nice and Al dente. Grate in 3 oz of Parmesan and taste for salt. Serve and top with basil oil, and more grated cheese if you wish!

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Crudo with seaweed,ginger, and pear Marinated hijiki: Dried hijiki- let’s say 1 cup 1c dark soy sauce 1/2 c mirin 3 tbsp rice vinegar 1 clove garlic 1” knob ginger 1/2 c bonito flakes 1 c yuzu or lemon juice Small strip kombu Xanthan gum(optional) Begin by rehydrating your hijiki. The bags usually have instructions however I just pour over warm water and leave it to sit for 30 minutes. Once it’s fully rehydrated, strain it and let it drain for a bit. Add soy, mirin, rice vinegar, grated garlic, grated ginger, and kombu to a small pot and bring to a simmer. Kill the heat and let it cool for a minute before adding the bonito flakes. Once it’s cooled all the way, strain and add the citrus juice. If using Xanthan gum, now is the time. Add hijiki to the marinade and let this sit for a few hours in the fridge. Then just use over your favorite fish, I really like using this on fried fish as well. Crispy ginger: 1/2 c sugar 1/2 c water Large bulb ginger Oil for frying Begin by combining your water and sugar in a small pot and simmer until there is no more sugar granules and you have a simple syrup. Slice your ginger as thin as possible. This will ensure a nice texture. Simmer the ginger in simple syrup for 15 minutes before straining and cooling, spread it out so it doesn’t clump up too much. The syrup is really nice for drinks as well. Heat oil to 350°f. And leave plenty of headroom in case of bubbling. Fry ginger(in batches if you need to) for 3-4 minutes before straining. This can be tricky until you’re used to it, because instinctually you’ll fry until golden brown however if you wait for this ginger to be golden brown it’ll actually burn and turn really dark as it cools and carries over. So pull it slightly before you think you’ll need to. What I look for is just the slightest golden color, and it will start to stiffen up on my utensil as I stir it. Then I strain it and it will stay a nice golden yellow. Spread on a towel and add a small pinch of salt. Let cool completely To finish this crudo, add nashi pear

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Romesco turkey sandwich and a short lil hike 🙂 For da romesco: 5 tomatoes 1/2 c almonds 2 roasted red peppers 3 cloves garlic 2 tbsp olive oil Sherry vinegar to taste Salt to taste Preheat oven to 425°f Cut tomatoes in quarters and lightly dress in olive oil and salt. Spread on a sheet tray and roast for 15-20 minutes or until most of the moisture is gone and they have nice color all over. Roast almonds for 5/8 minutes or until slightly deepened in color and fragrant. Combine tomatoes, almonds, roasted red peppers in a blender and blend completely smooth. Add the garlic, sherry, olive oil, and a pinch of salt and blend again. Taste and adjust your salt and sherry. Sweet pickled peppers: 1 c sliced peppers 1/4 c apple cider vinegar 1/4 c sugar 1/4 c water Pinch salt Add vinegar, water, sugar, and salt to a small pot and bring to a boil. Cool for one minute then pour over your sliced peppers. Let cool all the way before using Other things you’ll need: Arugula Provolone Sliced bread- preferably seeded sourdough

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Tomato beurre monte with tomato oil 🍅 What you’ll need: 5 Very ripe tomatoes 1/4 c tomato water 1/2 c unsalted butter Salt to taste 1/2 c neutral oil for tomato oil 2 tbsp tomato paste Begin by grabbing a strainer lined with several layers of cheesecloth. Place that bad boy over a bowl. Proceed by removing the stems from your tomato’s and blending them. Pour into your prepared strainer and allow this to strain for a couple hours. Don’t try to force or squeeze the liquid through, it will force through particulates and make it cloudy. Take the pulp leftover from straining and get it into a pot and add the tomato paste. Cover with oil and place on the stove. Turn the heat to medium low and gently fry until there are no longer many bubbles and everything is a deep deep red. Around 8 minutes. Strain and reserve. To make the tomato beurre monte, take 3 tbsp-1/4 c tomato water and pop over low heat. Once it’s warm, whisk in the cold butter a little bit at a time. Once all the butter is incorporated, taste for salt.