https://www.htfdimt.com/blog daily 0.75 2020-04-20 https://www.htfdimt.com/blog/is-it-flowers-youre-after-9kkpe monthly 0.5 2020-02-27 https://images.squarespace-cdn.com/content/v1/5ce6d339a8ffbf0001a8fb20/1559835859718-NIKEC0QXSGRAH1IFHF2H/image-asset.gif Blog - Is It Flowers You’re After? https://www.htfdimt.com/blog/searching-for-succulents-9n6h9 monthly 0.5 2020-02-27 https://images.squarespace-cdn.com/content/v1/5ce6d339a8ffbf0001a8fb20/1559835965726-7ONOP3XYI02JGDRBKR3A/image-asset.gif Blog - Searching for Succulents? https://www.htfdimt.com/blog-1 daily 0.75 2022-06-17 https://www.htfdimt.com/blog-1/Blog Post Title One-atezl monthly 0.5 2020-08-27 https://www.htfdimt.com/blog-1/blog-post-title-two-s9j9g monthly 0.5 2020-05-20 https://www.htfdimt.com/blog-1/blog-post-title-three-azmys monthly 0.5 2020-05-20 https://www.htfdimt.com/blog-1/blog-post-title-four-wl3jj monthly 0.5 2020-05-20 https://www.htfdimt.com/home daily 1.0 2022-06-29 https://www.htfdimt.com/contact daily 0.75 2022-06-29 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/ec3aa417-7135-4602-b199-e40185308514/LaLa.gif Contact Us https://www.htfdimt.com/about daily 0.75 2022-07-01 https://www.htfdimt.com/savory-brunch-ingredients daily 0.75 2020-04-21 https://www.htfdimt.com/new-page daily 0.75 2020-05-12 https://www.htfdimt.com/payme daily 0.75 2022-06-17 https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1599601322173-X9NP3K6IAB3ZUNSXVDQO/tina-rose-desk.jpg Pay Me https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1599601718548-CSGQW0105ZB6O8Z7VY34/coach-square.jpg Pay Me https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1599601930981-DEPRQRO6YDFS89LOZWUV/laptop.jpg Pay Me - Whatever it is, the way you tell your story online can make all the difference. https://www.htfdimt.com/new-page-2 daily 0.75 2022-06-18 https://www.htfdimt.com/classes daily 0.75 2020-05-01 https://www.htfdimt.com/classes/p/buttermilk-roasted-chicken-amp-vegetables monthly 0.5 2020-05-11 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1589219074481-BHBFJM0G8QGS1RJEA08E/buttermilkchiknclass2.jpg Classes - Buttermilk Roasted Chicken & Vegetables https://www.htfdimt.com/classes/p/chili-con-carne monthly 0.5 2020-05-01 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1587436950892-ROMF0F6BN21MXBPZLDCC/chiliconcarne2.jpg Classes - Chili con Carne https://www.htfdimt.com/class-schedule daily 0.75 2020-06-17 https://www.htfdimt.com/class-schedule/chili-con-carne-cornbread monthly 0.5 2020-05-24 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1590349787703-F2UVQFUU39Y5BZFN1B6X/chiliconcarnelight.jpg Classes - Chili con Carne & Buttermilk Cornbread - Feel the burn. To bean, or not to bean? Decide for yourself and ditch the canned stuff with our smoky, meaty, flavor-packed chili with all the fixin’s alongside the butteriest cornbread we’ve ever made. https://www.htfdimt.com/class-schedule/pasta-duo-chopped-salad monthly 0.5 2020-05-24 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1590349517090-PORND957UR748FDKNVZ4/pastaphoto_v01.jpg Classes - Pasta Duo & Chopped Salad - Say cheese. Salt & pepper. Peanut butter & jelly. Alcohol & calling your ex. Pasta & more pasta. Some things are just better together. Bump up your sauce game and pants size with two of the greatest hits carbs ever released: spaghetti carbonara & fettuccine in a creamy morel sauce. Oh, and we’re bringing a chopped salad to the party as well. That’s healthy, right? https://www.htfdimt.com/class-schedule/brunch-sandwich-hash-browns monthly 0.5 2020-04-27 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1587664179555-O29VQTE02CCLRFWOPMIZ/ben-kolde-FFqNATH27EM-unsplash.jpg Classes - Brunch Sandwich & Hash Browns - Hash it out. And on the seventh day, we made brunch. Cure you hangover with our buttery, salty, creamy, crunchy breakfast sandwich featuring a maple & sage pork sausage patty alongside hash brown potatoes. Or begin your next one with a tangerine mimosa or two…or three… …or five. We’re not counting.. https://www.htfdimt.com/class-schedule/steak-frites-frisee-salad monthly 0.5 2020-05-19 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1589932439068-SR9KNHHF1572RIGV5GVN/steakaupoivre2.jpg Classes - Steak Frites & Frisée Salad - Let Them Eat Steak. Move the feast of Paris to your home with an evening at Bistro Chez-You, serving a 3-course meal for half the price and double the insults than anywhere in France. Chain-smoke in your kitchen for ambience. Use a stool as a table for authenticity. Drink all of the wine. https://www.htfdimt.com/class-schedule/buttermilk-roasted-chicken monthly 0.5 2020-05-19 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1589242719725-HN4SYDOQ0CT5YOPAGW4I/buttermilkchiknclass2.jpg Classes - Buttermilk Roasted Chicken & Vegetables - Get roasted. They say a classic never goes out of style…. ….or at least that’s what people say about my mullet when I show them childhood photos. Learn to elevate this true culinary staple by joining us in making our buttermilk roasted chicken & veggies, pan gravy, & potato purée. A meal that soundly proves butter makes everything better. And finish off the evening with a lemon tart to sure satisfy your sweet tooth and refresh your palate. Or a nap. Whichever comes first. https://www.htfdimt.com/class-schedule/gumbo-beignets monthly 0.5 2020-05-19 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1589932074481-OURZE9NUERRL0QIIKZDF/Gumbo_Final.jpg Classes - Gumbo & Beignets - Roux the day. Dig in to this feast from the Bayou with shrimp, chicken, or andouille sausage gumbo served over long-grain rice. Or throw caution and your beaded necklace to the wind and combine all three ingredients in for the holy trinity of taste combinations. And don’t forget to save room for those beignets. Because fat shouldn’t be limited to Tuesday. https://www.htfdimt.com/class-schedule/tonkotsu-ramen-sunomono monthly 0.5 2020-05-12 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1589246737803-PY2LVO04DNQB0VMO4FIQ/Ramen.jpg Classes - Tonkotsu Ramen & Sunomono - Soup there it is. Clear your schedule and your kitchen for this one kids - there’s nothing instant about this ramen. Whether you want to make your entire bowl from scratch, or simply dress up some store-bought ingredients, this class will teach you everything from the broth to the noodles to the toppings.* *Some Assembly Required. https://www.htfdimt.com/class-schedule/crispy-branzino-beurre-blanc monthly 0.5 2020-06-02 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1590520987560-TNZQC5WF8Y1OTTPBBWRO/180621-122027-1GayleQuan.jpg Classes - Crispy Branzino & Beurre Blanc - Go fish. Light, tangy, buttery, creamy, & crispy - all on one plate. Learn how to filet round fish, master a quick emulsion, and confit all the things with this Crispy Branzino in a Beurre Blanc. https://www.htfdimt.com/class-schedule/carnitas-elote monthly 0.5 2020-06-17 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1591117688138-EG8SCE3HC3AEI6ESRCZD/tai-s-captures-JiRSy0GfqPA-unsplash.jpg Classes - Carnitas Tacos & Sweet Corn Elote Salad - Some assembly required. https://www.htfdimt.com/class-schedule/dim-sum-dumplings monthly 0.5 2020-06-17 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1592434155931-JR0IUUV18RU3XOJKHZSI/Cantonese-Shumai-Siu-Mai-3.jpg Classes - Dim Sum Dumplings - That’s a wrap. https://www.htfdimt.com/chili-con-carne daily 0.75 2020-04-23 https://www.htfdimt.com/chili-con-carne/ingredients monthly 0.5 2020-04-23 https://www.htfdimt.com/chili-con-carne/equipment monthly 0.5 2020-04-23 https://www.htfdimt.com/chili-con-carne/substitutions monthly 0.5 2020-04-23 https://www.htfdimt.com/bruch-sandwich-hashbrowns daily 0.75 2020-04-23 https://www.htfdimt.com/bruch-sandwich-hashbrowns/ingredients monthly 0.5 2020-04-23 https://www.htfdimt.com/bruch-sandwich-hashbrowns/equipment monthly 0.5 2020-04-23 https://www.htfdimt.com/bruch-sandwich-hashbrowns/substitutions monthly 0.5 2020-04-23 https://www.htfdimt.com/pasta-duo-chopped-salad daily 0.75 2020-05-21 https://www.htfdimt.com/pasta-duo-chopped-salad/ingredients monthly 0.5 2020-05-19 https://www.htfdimt.com/pasta-duo-chopped-salad/equipment monthly 0.5 2020-05-19 https://www.htfdimt.com/pasta-duo-chopped-salad/substitutions monthly 0.5 2020-05-19 https://www.htfdimt.com/pasta-duo-chopped-salad/prep monthly 0.5 2020-05-21 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1590077497496-IXBL0KOH6L2T28C8R917/IMG_1850.jpg Pasta Duo & Chopped Salad - Prep - Marinate Artichokes The polyphenols found in artichokes brown when they react with air, making it very important to move quickly and use acidulated water whenever working with them. To begin, set up a large pot with water and juice from three lemons. Place the artichoke on its side and remove the end of the stem as well as the top third of the pointed leaves. Tear away the outermost tough leaves around the bottom of the artichoke, return the artichoke to its side, and split it in half lengthwise. Using a spoon, scrape away the feathery inedible center of the artichoke and discard. Lastly, using either a spoon or a paring knife (whichever you’re most comfortable with) peel away the tough outer-layer of the stem. This is of course all completely unnecessary if you’re using canned artichokes, in which case all you have to do is drain and rinse them, and then carry on with the steps listed below. To poach and marinate artichokes, place the pot with lemon water, salt, and artichokes over medium low heat and simmer until they’re easily pierced with the tip of a sharp knife, about 15 minutes. Drain and reserve. Heat a small amount of olive oil in a medium pot, split one head of garlic crosswise, and sear the cut-side until slightly golden. Add one bunch of both fresh thyme and fresh tarragon along with a large splash of white wine. Reduce by half. Add two cups of olive oil, bring to a boil, and remove from heat. Add juice from one lemon, and pour the hot mixture over the artichokes. Marinate for at least 2 hours, ideally overnight (refrigerated). https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1590075722668-GWGZ3YLHIX4LNWN7EUOW/How-To-Dry-Saute%CC%81-Mushrooms-2.jpg Pasta Duo & Chopped Salad - Prep - Cremini Mushrooms Wash mushrooms under cold water using a paper towel to remove dirt and debris. Remove stem and reserve. Cut mushroom cap into quarters and refrigerate uncovered until ready to use. https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1590077748544-I8Z3DRYKF0M830AQPTE8/Screen+Shot+2020-05-21+at+9.15.07+AM.png Pasta Duo & Chopped Salad - Prep - Make Mostarda This is an overnight process, but one that’s definitely worth the effort. If you’ve never had mostarda di frutta before, prepare to meet your new favorite condiment. Peel and remove pits from peaches before cutting into bite-sized chunks. Place in a large bowl and toss with 1/3 cup of sugar. In a small pot, combine dried cherries with just enough sweet white wine to cover. As far as the amount of dried cherries go, use your judgement. Personally, I like half cherries and half peaches in this mostarda, however if you love one or the other, add more or less of that fruit accordingly. Simmer cherries in wine for 10-15 minutes, remove from heat, and combine with the peaches in their bowl. Mix, cover, and refrigerate overnight. The next day, pour off juices from the mixed fruit into a small saucepan and reduce over low heat until you have a thick syrup. Pour syrup over fruit once again, cover, and it let stand two hours. Drain syrup back into a larger saucepan (starting to see the process here?) and reduce to a very, very thick syrup. Add fruit to pan and stir to coat with the syrup. Combine one tablespoon of mustard powder with 2 tablespoons of white wine or apple cider vinegar, and incrementally add it to the fruit and syrup, tasting as you go. You can use as little or as much of this as you like, it’s all about what you prefer. Simmer the mixture for 10 minutes, remove from heat, and for those who want a bit more bite, stir in a few whole yellow mustard seeds. Cool, place in a container, and refrigerate. https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1590078883407-ZNLBLQ25RG9XH0Z7NG2B/aef3mdgg5a0f50c06b4f9009584014_1080x1080.jpg Pasta Duo & Chopped Salad - Prep - Prep Salad The key to any good salad is balance, and having ingredients that are as uniform as possible really enhances and highlights precisely that. In this salad, we’re going fro strips of anything that can be cut that way - lettuce, cheese, meat, etc. I’m not going to explain the finer of details of this because we’re all adults here. We have careers and spouses…some of us even have children. I think we can handle a salad. Try not to burn it. https://www.htfdimt.com/steak-frites-frisee-salad daily 0.75 2020-05-02 https://www.htfdimt.com/steak-frites-frisee-salad/substitutions monthly 0.5 2020-04-28 https://www.htfdimt.com/steak-frites-frisee-salad/equipment monthly 0.5 2020-04-28 https://www.htfdimt.com/steak-frites-frisee-salad/ingredients monthly 0.5 2020-04-29 https://www.htfdimt.com/steak-frites-frisee-salad/prep monthly 0.5 2020-05-02 https://www.htfdimt.com/buttermilk-roasted-chicken daily 0.75 2020-05-04 https://www.htfdimt.com/buttermilk-roasted-chicken/project-one-2fmze monthly 0.5 2020-05-04 https://www.htfdimt.com/buttermilk-roasted-chicken/equipment monthly 0.5 2020-05-04 https://www.htfdimt.com/buttermilk-roasted-chicken/substitutions monthly 0.5 2020-05-04 https://www.htfdimt.com/gumbo-beignets daily 0.75 2020-05-08 https://www.htfdimt.com/gumbo-beignets/ingredients monthly 0.5 2020-05-06 https://www.htfdimt.com/gumbo-beignets/equipment monthly 0.5 2020-05-06 https://www.htfdimt.com/gumbo-beignets/substitutions monthly 0.5 2020-05-04 https://www.htfdimt.com/gumbo-beignets/prep monthly 0.5 2020-05-08 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1588954978639-IZLJU1K7FS4HNFSJBUDQ/minceonion-final2-ab5bc7fac437429190940776a4383228-1.jpg Gumbo & Beignets - Prep - Small Dice Onion, Celery, and Green Bell Pepper These can actually be whatever size you would like, however I recommend cutting them small enough so that they will fit on a spoon. Small dice is simply my personal preference. https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1588955379086-42S6URT2PYLLYNH2RH0R/Devein-Shrimp-the-Correct-Way.jpg Gumbo & Beignets - Prep - Peel & De-Vein Shrimp Remove the shell and tail from shrimp, remembering to keep the shrimp as cold as possible while you work. To de-vein, make a shallow cut along the back of the shrimp to expose the digestive tract. Remove with a paring knife or toothpick. https://images.squarespace-cdn.com/content/v1/5c5a514d65019f01a2cb2be5/1580313251599-JCX7YKTXRMUDPBE9JBP6/Large+JPG-Aro+Ha_0380.jpg Gumbo & Beignets - Prep - Shrimp Broth This is entirely optional, however if you are adding shrimp to your gumbo, this broth is a wonderful enhancement of that flavor. To make, warm 1 tablespoon of olive oil in a pot over medium heat. Add reserved shrimp shells, 2 fresh thyme sprigs, 4 cloves of garlic, and one bay leaf. Sizzle for 1-2 minutes without allowing ingredients to brown. Add 7 cups of water and 1 cup of white wine, season with salt & pepper, and simmer for half an hour (unlike other stocks, the flavor of a fish or shellfish stock will develop and subsequently sour much more quickly, so 30 minutes is really as far as you want to take it). Strain broth through a mesh sieve and reserve. https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1588956006233-A9TE6QZH6VM09TDABRHY/GHTJS17_4217_B08_02_8b-1024x683.jpg Gumbo & Beignets - Prep - Mince Garlic There are several ways of doing this (chopping, smashing, or using a microplane) however since we need to mince 11 cloves, I recommend whichever one is easiest and most efficient for you. https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1588956299250-EHOHP9A3EP2JLEODMX9G/00030-vegequiche%2B%284%29.jpg Gumbo & Beignets - Prep - Small Dice Shallot This is going to be added as an enhancement to the long-grain rice, so unlike the trinity, I recommend very finely dicing this (twice as small as the photo would be ideal). https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1588956622052-NTV4787594PK4RIYVFT8/6a0120a58af6c6970c017c36e9d3f0970b-600wi.jpg Gumbo & Beignets - Prep - Slice Peppers Because we’re going to pickle these, I like to keep them in rounds, which means also keeping the seeds. This adds a bit of extra heat, so be mindful of how many of each type of pepper you’re using. https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1588957546099-FSRA49ABUETFL1FS0GJ0/duminda-perera-3PzvLPZI9yA-unsplash.jpg Gumbo & Beignets - Prep - Mix Beignet Dough If you have one, now is the perfect time to break out your KitchenAid & dough hook attachment. If not, this can absolutely be done by hand, but it will take some elbow grease. Warm 3/4 cup milk in a saucepan until small bubbles show at the surface. Remove from heat, add 1 1/2 cups buttermilk, and transfer to the bowl of your stand mixer,, or a large bowl you will be using to mix by hand. The mixture should be warm but not hot (warmth activates yeast, however aggressive heat will kill it, so you want this to be just above body temperature). Using a whisk, add 2 1/2 tablespoons sugar and 4 teaspoons active dry yeast. Set aside for 5 minutes (there should be little bubbles forming at the surface, which is the carbon dioxide byproduct of the yeast consuming sugar). Mix 3 1/2 cups all purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt together, and then add mixture to the yeast and milk. If you are using a KitchenAid, mix on medium-low speed until the dough forms a ball and is still tacky. If you are mixing by hand, mix ingredients until fully combined and form into a ball. Cover the bowl with the dough with plastic wrap, and set aside in a warm place for 1 hour, and then move to the refrigerator. This can be done as early as Saturday morning. https://www.htfdimt.com/tonkotsu-ramen daily 0.75 2020-05-15 https://www.htfdimt.com/tonkotsu-ramen/ingredients monthly 0.5 2020-05-13 https://www.htfdimt.com/tonkotsu-ramen/equipment monthly 0.5 2020-05-13 https://www.htfdimt.com/tonkotsu-ramen/substitutions monthly 0.5 2020-05-13 https://www.htfdimt.com/tonkotsu-ramen/prep monthly 0.5 2020-05-15 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1589564469997-Q0YB4SAWHSU9CJCKV2OT/tonkotsubrothfront.jpg Tonkotsu Ramen - Prep - Tonkotsu Broth This broth takes some serious work and serious time (10-12 hours typically), however the results are well worth it, and also freeze quite nicely. I recommend making a big batch and saving the rest for a rainy day. Place pork and chicken bones in a large stockpot, cover with cold water, and bring to a boil. Meanwhile, in a large sauté pan with a small amount of high-smoke point neutral oil, char onion and ginger (about a 4-inch knob, roughly chopped). Once the bones have reached a boil, drain all water and rinse bones thoroughly (extremely ?#@&ing thoroughly) under cold water to remove any brown bits remaining. Clean stock pot of any debris, and return bones to pot along with charred vegetables, leek, green onion, and garlic, as well as the pork fat back (if using). Cover all ingredients with cold water, plus an inch or two extra (remember you can always add more water if the stock over-reduces). Bring broth to a rolling boil, lower heat, cover, and let cook at a slow boil for 4 hours or until fat back is completely tender. Remove fat back and refrigerate, and continue to cook broth for another 6-8 hours, removing the lid the last hour so that the broth can reduce. Strain through a fine mesh sieve (optionally lined with cheesecloth) and reserve until ready to use. To serve, finely (essentially microscopically) mince the fat back and whisk into broth. Add toppings and enjoy. https://www.htfdimt.com/crispy-branzino-beurre-blanc daily 0.75 2020-05-26 https://www.htfdimt.com/crispy-branzino-beurre-blanc/ingredients monthly 0.5 2020-05-26 https://www.htfdimt.com/crispy-branzino-beurre-blanc/equipment monthly 0.5 2020-05-26 https://www.htfdimt.com/crispy-branzino-beurre-blanc/substitutions monthly 0.5 2020-05-26 https://www.htfdimt.com/crispy-branzino-beurre-blanc/prep monthly 0.5 2020-05-26 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1590524960534-CZCCC3XRNG10LVXMJ30P/sauterneslemonhoneygranita.jpg Crispy Branzino & Beurre Blanc - Prep - Lemon Granita This is literally a frozen simple syrup. Emphasis on simple. Make a simple syrup by bringing 1 1/4 cups water, 1 1/2 cups sugar, and the zest of one lemon to a boil. DO NOT boil the lemon juice…or really any citrus juice, as it will take on a very unpleasant medicinal taste. Once the sugar has dissolved, remove the pot from the heat, and pour the syrup into a shallow metal or glass container. Allow to cool to room temperature. Juice 5-7 lemons (you want roughly one cup of juice) making sure that there are no seeds in the liquid, and mix the juice into the cooled simple syrup. Place the container on a level surface in the freezer, stir after 30 minutes, and then again once ever hour for 5-6 hours until you have an icy texture. If you would like to infuse your simple syrup with herbs or vanilla or both, add these ingredients when bringing the simple syrup to a boil, and remove just before adding the lemon juice. Extra lemon zest and herbs can also be saved for garnish. https://www.htfdimt.com/carnitas-tacos-sweet-corn-elote-salad daily 0.75 2020-06-05 https://www.htfdimt.com/carnitas-tacos-sweet-corn-elote-salad/ingredients monthly 0.5 2020-06-02 https://www.htfdimt.com/carnitas-tacos-sweet-corn-elote-salad/equipment monthly 0.5 2020-06-02 https://www.htfdimt.com/carnitas-tacos-sweet-corn-elote-salad/substitutions monthly 0.5 2020-06-02 https://www.htfdimt.com/carnitas-tacos-sweet-corn-elote-salad/prep monthly 0.5 2020-06-05 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1591382497053-5KMY47PK2SBY6BMOUA8Y/Pork-Carnitas_v2_6.jpg Carnitas Tacos & Sweet Corn Elote Salad - Prep - Carnitas The key to delicious carnitas is to go low and slow, which is why we’re going to start this well ahead of the class time. If you have a slow cooker, you’re welcome to use that instead of the stovetop, it will just have a longer cooking time. To make the carnitas, combine all of the ingredients in a large heavy-bottomed pot (or slow cooker), and let barely simmer over low heat until the meat is tender. That is literally it. No searing, no marinating, no nothing. Just everything in the pot and let it go. This typically takes 4-5 hours on the stovetop, and 8-10 hours in a slow cooker on the low heat setting. Once the meat is tender, just reserve it either on the stove or in the fridge until we’re in class and I’ll give you all the next steps. DO NOT…I repeat….DO NOT discard ANY OF THE COOKING LIQUID. Or chuck it and ruin everything. You do you. https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1591383048749-87D95N3ZSIRPPZPSWWTR/pickled_Recipe_image_full_eyeswoon_the-bite.jpg Carnitas Tacos & Sweet Corn Elote Salad - Prep - Pickled Shallots These don’t technically have to be done ahead of time…or at all…but I like to let them sit overnight as it intensifies their flavor. Slice shallots thinly either with a knife or mandoline. Combine the sliced shallots with 1 cup of vinegar of your choice in a heat proof bowl. In a small pot, bring any spices you’re using along with 1 cup of water to a boil, and add 2 tablespoons of kosher salt and 1 tablespoon of granulated sugar. Remove the pot from the heat and stir until the salt and sugar are dissolved. Pour the hot water over the shallots and vinegar, let the mixture cool to room temperature, and refrigerate. These will stay good and tasty for up to six months. *Note - this recipe yields a little over 2 cups of pickling liquid, so if you’re only using one shallot, cut the recipe in half or by a quarter. Or, grow a pair and pickle some more ?#@&ing shallots! https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1591383487141-7PLLPT4RC4GBTIT4J2S6/Screen+Shot+2020-06-05+at+11.57.27+AM.png Carnitas Tacos & Sweet Corn Elote Salad - Prep - Salad Ingredients Definitely not a ton to do here - it will just save us time to have some of these ingredients prepped out ahead of time. Wash and quarter cherry tomatoes. Or you could halve them. Or slice them….or make tiny tomato sculptures of some kind. Wash and tear butter lettuce into bite-sized pieces. As a quick note, I am going to be substituting microgreens for lettuce in my salad because I prefer their flavor, color, and texture for this application. Please feel free to substitute or omit any ingredients that suit your preference. https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1591383882914-KYJSIFLLU77LXIOTNN7D/churros-2-754.jpg Carnitas Tacos & Sweet Corn Elote Salad - Prep - Churro Ingredients Pretty much the only thing to have prepared for these is to make sure that you have all of your ingredients measured out and ready to go, excluding the frying oil. Don’t worry yourself about measuring that. https://www.htfdimt.com/dim-sum-dumplings daily 0.75 2020-06-19 https://www.htfdimt.com/dim-sum-dumplings/ingredients monthly 0.5 2020-06-19 https://www.htfdimt.com/dim-sum-dumplings/equipment monthly 0.5 2020-06-19 https://www.htfdimt.com/dim-sum-dumplings/substitutions monthly 0.5 2020-06-19 https://www.htfdimt.com/dim-sum-dumplings/prep monthly 0.5 2020-06-19 https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1592584332063-U93L5OBYXQCOY2UZD50A/Screen+Shot+2020-06-19+at+9.31.30+AM.png Dim Sum Dumplings - Prep - Infuse & Gel Soup This is literally adding ham and a few other ingredients to chicken stock, boiling it, adding gelatin, and putting in in the fridge. In a pot, add 1 1/3 cups of chicken stock, the green onion (white and light green part only), 1 large tablespoon of salt pork/bacon/ham/whatever pork product you’re using, and 1 slice of ginger. Bring to a boil. *A quick word about aromatics (in this case, we’re talking about ginger and green onion). When Infusing a liquid, it’s often useful to smash or very finely chop aromatics so that more surface area is exposed, and their flavor is more easily absorbed. I recommend doing this with the side of your knife and your hand, just as you would in peeling a clove of garlic. Boil the stock and aromatics until it has reduced by half (meaning you have half as much liquid as when you started, which in this case is 2/3 of a cup). Remove the pot from the heat, and let stand for 15 minutes. Strain the soup, discard the solids, and whisk in 1.5 teaspoons of gelatin powder. Return the pot to the heat, and stir until the gelatin dissolves. Bring to a boil, turn off the heat, and pour into the metal or glass baking pan. Place in the fridge to set (setting will only take an hour max, however this can be done overnight, covered once it’s set, and held until the next day). https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1592584599698-Y7ZGM52Z3TNG72ISH700/Screen%2BShot%2B2020-06-19%2Bat%2B9.35.32%2BAM.jpg Dim Sum Dumplings - Prep - Peel & Devein Shrimps Remove the shell and tail from shrimp, remembering to keep the shrimp as cold as possible while you work. To de-vein, make a shallow cut along the back of the shrimp to expose the digestive tract. Remove with a paring knife or toothpick. https://images.squarespace-cdn.com/content/v1/5e9cd5726f79315d1d621d1d/1592584921923-RJVPM5OIWUU5U62HL2V7/Screen+Shot+2020-06-19+at+9.41.39+AM.png Dim Sum Dumplings - Prep - Prep Potsticker Vegetables I refuse to spend a lot of time outline how to cut up vegetables, but I will tell you to slice you shiitakes about 1/2 of an inch thick (we’re going to cook these before we mince them), and to make sure you remove the root from your cabbage. To do this, split the cabbage in half from the top, and then cut away the stem with a wedge-shaped cut. Please also feel free to add more veggies in there - carrots are nice for some sweetness and crunch, for example. https://www.htfdimt.com/videos-1 daily 0.75 2022-06-17 https://www.htfdimt.com/videos-1/7-day-morning-flow-challenge monthly 0.5 2021-11-17 https://www.htfdimt.com/videos-1/mindful-meditation monthly 0.5 2021-11-17 https://www.htfdimt.com/videos-1/yoga-for-beginners monthly 0.5 2021-11-17 https://www.htfdimt.com/videos-1/v/it-is-nhsde-c289p monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/new-video-9k7kd monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/wednesday-morning-flow-h9bjl monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/monday-morning-flow-wf7lw monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/thursday-morning-flow-wwak7 monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/saturday-morning-flow-gzfdx monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/daily-calm-ezglx monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/friday-morning-flow-4zcwb monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/sunday-morning-flow-b9mnb monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/planet-earth-mejnx-dry9f monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/hosted-with-custom-z9ehj-meaks monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/john-mcenroe-does-voice-over-now-zpk5h-zpp5w monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/everything-to-sell-anything-427ge-cbe9y monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/how-to-use-twitter-blocks-g9mnf-92nmb monthly 0.5 2022-02-25 https://www.htfdimt.com/videos-1/v/how-to-create-an-under-construction-page-nmhkn-7nle2 monthly 0.5 2022-02-25