Clam chowder

 The Goods

• 3 strip bacon
• 2 celery
• 2 onion
• 2 garlic clove
• 2 potatoes
• 2 Clams cans man
• 2 handfuls flour
• Bottle clam juice or water
• 1/2 cup cream

Flavoroids

• Thyme
• Fish sauce
• Worchestershire sauce
• Hot sauce (Cholula)
• Chicken powder
• Bay leaf

1. Bacon into small strips
2. Toss into pot
3. Mince celery/onion, crush garlic
4. Add after fat renders out
5. Cook until reduces
6. Add flour
7. Let brown slightly
8. Add clam juice/water till well covered
9. Add clams
10. Add flavoroids to taste
11. 1 hr
12. Cut up potatoes
13. Add
14. .5 hr
15. Add cream
16. Scallions on top if you wanna be fancy

Chicken Soup (sans chicken)

The Goods:

• 2 carrots
• 2 stalks celery 
• 1 onion
• garlic (opt)
• olive oil
• 1 qt. stock
• 1 qt. water
• chicken powder
• S&P

1. Chop veg.
2. Sauté veg in olive oil.
3. Add stock and water and bring to a simmer.
4. Add chicken powder, salt, and pepper.
5. Cook until veg is softened.

Chicken Stock

 The Goods:

• Old Bones
• Veg odds & ends
• Celery
• Carrots
• Onions
• Garlic (opt)
• Tomato Paste (if roasting)
• 2 Bay Leaves
• Peppercorns
• JB Chicken Dust
• Water

1. Pre-heat oven to 400F.
2. Dump everything into roasting pan.
3. Bake until nice and golden brown.
4. Brush on tomato paste (if using).
5. Keep baking until it smells right.
6. Dump all into big pot.
7. Cover with water.
8. Add aromatics and JB Chicken Dust.
9. Keep just below a simmer for 12+ hours.
10. Strain and enjoy.

Steamed minced Pork with Shiitake mushrooms

 The Goods:

• 1 lb ground pork
• 2 handfuls dried shiitake mushrooms
• 2 eggs
• 1 scallion

Marinade:

• 3 tbs Dark soy
• 1 tsp Light soy
• 1 tsp Oyster
• 3 tbs Cooking wine

1. Soak mushrooms overnight
2. Dice mushrooms
3. Combine mushroom, pork, marinade
4. Crack eggs in
5. Snip in scallions
6. Combine thoroughly (squeeze through fingers)
7. Place into meatloaf tray
8. Rest in fridge however long
9. Steam 20 min (145 degree safe)

Pizza

 The Goods:

• 1 block full-fat low moisture mozzarella

Dough:

• 2 1/4 cups warm water
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 4-5 cups flour

Sauce:

• Pastene crushed tomatoes
• 2 tbsp olive oil
• 1 tsp sugar
• 1-2 tbsp oregano
• 2-3 tbsp garlic powder
• 1-2 tbsp crushed red pepper
• 2 tsp salt

Basting oil

• Tuscan olive oil
• Salt
• Sugar
• Garlic powder

1. 550 preheat 1 hr
2. Add water, sugar, and yeast to stand mixer
3. Wait 5 minutes, check if yeast lives
4. Dump in rest dough
5. Mix on medium until stretchy window
1. Add flour if it sticks to sides
6. Let rise until doubled in size
7. Mix sauce things
8. Shred mozz
9. Mix oil things
10. Stretch dough and pre-bake for 2-2.30 mins
11. Take out
12. Sauce and oil crust
13. Cheese it
14. Bake until done

Based on Adam Ragusea's New York-style pizza at home, v2.0

Cha Siu

The goods

• Random pork
• 2 tbs honey

 Sauce

• 1/4 cup sugar
• 1/2 tbs salt
• 1 tbs soy
• 1 tbs hoisin
• 3 garlic
• Splash sesame oil
• Double splash cooking sherry
• 1/2 tsp five spice powder
• 1 cube red bean curd
• Some of that juice

1. Cut pork into flaps
2. Mix sauce
3. Rub it all in there
4. Overnight
5. Foil up a sheet
6. Oven 550 F
7. Put water into sheet
8. Plop pork flaps onto rack over sheet
9. 25 min
10. Flip
11. 15 min
12. Heat up marinade
13. Strain
14. Mix with honey
15. Baste
16. 10 min
17. Broil to crisp

Basic Pot Roast

The Goods

• Chuck steak
• 3 Onion
• Bag carrots
• Can tomato sauce
• Handful flour

Aromatics

• Half bottle Red Wine
• Bay leaf
• Bf/Ch Bouillon

1. Preheat oven 350
2. Sear steak all sides
3. Set aside
4. Cut onion into ribbons
5. Brown onions 
6. Add flour
7. Add aromatics and tomato sauce
8. Submerge steak
9. 2 hours in oven, lid on
10. Cut carrots
11. Throw them in
12. 2 hours in oven, lid off
13. Get some spuds in there why don't you
14. Take it out
15. Fish out bay leaves
16. Finish with balsamic if you please