Extras Recipe

Place thinly sliced red onion in a clean jar or bowl.

In a small saucepan combine apple cider vinegar, water, sugar, salt, peppercorns and bay leaf. Bring to a gentle simmer until sugar dissolves, about 2–3 minutes.

Pour hot brine over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes before serving. Keeps up to 2 weeks refrigerated.

In a bowl, combine softened butter, minced garlic, chopped parsley, chives, lemon zest, salt and black pepper.

Mix thoroughly until homogenous. Transfer to a small container or roll into a log using plastic wrap. Chill for 30 minutes to firm up. Serve at room temperature or melted over vegetables, steak, or bread.

Combine parsley, cilantro (if using), garlic, red wine vinegar, oregano, salt and pepper in a food processor. Pulse until finely chopped but not pureed.

With the processor running, slowly stream in the olive oil until emulsified. Stir in red pepper flakes. Taste and adjust seasoning. Let rest 10 minutes for flavors to meld. Store refrigerated up to 5 days; bring to room temperature before serving.

In a large bowl combine shredded green and red cabbage, julienned carrot and sliced green onions.

Whisk together rice vinegar, sesame oil, soy sauce and honey until combined. Toss dressing with vegetables, add toasted sesame seeds and salt, and toss again. Let sit 10 minutes before serving to soften cabbage slightly.

Heat neutral oil in a small heavy-bottomed pot or deep skillet to 170–175°C (340–350°F). If you don't have a thermometer, test with a small piece of shallot: it should sizzle gently and brown slowly.

Optional: toss sliced shallots lightly with the flour to help crisping and even browning; shake off excess.

Fry shallot slices in batches, stirring and separating slices frequently, until golden brown and crisp, about 3–5 minutes per batch.

Use a slotted spoon to transfer shallots to a paper towel–lined tray and immediately season with salt. Let cool completely; they will crisp further. Store in an airtight container up to 1 week.