Frites

Pizzas

Fried Brassicas

Spicy Pork Meatballs

Peel the Russet potatoes and cut them into even sticks, about 1/4 inch thick.

Prepare the Potatoes

Place the cut potato sticks in a large bowl of cold water. Soak for at least 30 minutes to remove excess starch.

Soak the Potatoes

Drain the potatoes and pat them dry with paper towels to remove excess moisture.

Dry the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add a batch of potatoes to the hot oil and fry for about 4-5 minutes until they are soft but not colored. Remove and let drain on paper towels.

First Fry

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for an additional 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.

Second Fry

Sprinkle the hot fries with salt and pepper to taste. Serve immediately.

Season and Serve

Russet potatoes

Vegetable oil

Salt

Pepper

In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy. In a large bowl, combine flour and salt. Make a well in the center, add the yeast mixture and olive oil. Mix until a dough forms.

Make the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

Preheat your oven to 475°F (245°C). Once the dough has risen, punch it down and divide it into 2-3 equal portions. Roll out each portion into a round shape on a floured surface.

Shape the Pizzas

Spread tomato sauce on the rolled-out dough, add your choice of cheese, meats, and vegetables. Feel free to add herbs for extra flavor.

Add Toppings

Transfer the pizzas to a baking sheet or pizza stone and bake for about 12-15 minutes until the crust is golden and the cheese is bubbly.

Bake the Pizzas

All-purpose flour

Warm water

Active dry yeast

Sugar

Olive oil

Wash and trim the Brussels sprouts, cauliflower, and broccoli. Cut the Brussels sprouts in half, and ensure the florets are bite-sized.

Prepare the Vegetables

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Gradually add water, stirring until the batter is smooth and thick.

Make the Batter

In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface.

Dip the prepared Brussels sprouts, cauliflower, and broccoli into the batter, allowing excess to drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes.

Fry the Brassicas

Use a slotted spoon to transfer the fried vegetables to a plate lined with paper towels to drain excess oil. Season with additional salt if desired. Serve hot.

Drain and Serve

Brussels sprouts

Cauliflower florets

Broccoli florets

Cornstarch

Baking powder

Black pepper

Garlic powder

Water

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Preheat and Prepare

In a large bowl, combine ground pork, breadcrumbs, egg, minced garlic, chopped green onion, Sriracha sauce, soy sauce, chopped cilantro, salt, black pepper, and red pepper flakes. Mix until well combined.

Mix Ingredients

Using your hands, form the mixture into meatballs about 1 inch in diameter and place them on the prepared baking sheet.

Form Meatballs

Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and have a nice golden brown color.

Bake

Remove from the oven and let them cool slightly before serving. Enjoy your spicy pork meatballs!